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I made chili and cornbread today. The chili was cooked in a Lodge Dutch oven and the cornbread baked in a #8 Wagner skillet. I normally use blue corn meal and buttermilk for this cornbread version but I just used what I had on hand today: yellow meal and whole milk. The hot skillet was greased up with a liberal amount of bacon grease before the batter was poured in.
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I could have sworn that this pic was from a carbon steel 14" wok. :shrug:Quote:
Originally Posted by Leatherstockiings
I do hope it came out tasty! :tu
Roy, I think my Dutch oven is six quarts. It's filled up around half way in the photo.
The first pics looked to have a taper, that's why I thought it might be a Wok, here's a pic of my 14" flat bottomed carbon steel wok with 5 quarts of water in it. (You'll see a bay leaf floating in the middle of the water in the back of the pic)Quote:
Originally Posted by Leatherstockiings
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I do agree that there is an optical illusion going on.Quote:
Originally Posted by cudarunner
If it tastes half as good as it looks it is great!
I went back and looked at the oven. There is a taper to the sides which the angle of the photo accentuated.
The underside of the lud has a 10 on it. I'm guessing it's a # 10 and not a ten quart.
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Originally Posted by Leatherstockiings
From what I understand the 10 does mot mean 10 inches. At least with vintage. It is the manufacturers number 10. It means that it fits in the top of their number 10 stove.
Certainly call me out if I am wrong but this is a point to bring up.
I hunted down a cold rise yeasty dough recipe that came as close to I have found to a true NY folding pizza slice :) it makes enough for 6 pizzas and freezes very well...Quote:
Originally Posted by Marshal
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Originally Posted by 32t
Yep, the number was there to match the same size "stove eyes".
My attempt. Now we will have to see how it tastes.
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