What is clotted cream ???
Besides over done whupped cream, is it something different in Canada ???
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Clotted cream is very British. Literally, it is cream thickened by heat to the point it has clots of goodness in it.
Not fattening at all ; )
Here’s a recipe in case you can’t get clotted cream where you are.
https://www.allrecipes.com/recipe/25...clotted-cream/
I figured you’d be on it.
It really is delicious with scones and fresh blueberry jam (my favourite). I have never had huckleberries, but I imagine that would be wonderful as well.
I really don't know how this came up but I for one am glad it did.
Kind of a Tour/How's It Made of Lodge Manufacturing.
I hope all will enjoy:
https://www.youtube.com/watch?v=NEQP94YbYFo
Thanks Roy
Interesting to see one made
New recipe tonight
Scottish Meat Pie in a 6" Lodge Skillet
Never tried this type of crust before “Boiled Water Crust”
Pretty darn easy, pretty darn light and flaky...
I sorta followed this recipe using some London Broil I had on hand
https://www.youtube.com/watch?v=_R-v8iKb22Y&t=760s
Ginger chicken with garlic, cumin and turmeric.Attachment 336558
Served with collard greens, sauteed with olive oil and garlic
Attachment 336559
....I eat a LOT of garlic.
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When my grannie lost her had strength to hold the cast iron, she bought some cast aluminum. I have a couple of pieces.
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They are 'Guardian' brand.
Roy, that is a very cool piece.
I remember my mother had a full set of aluminium cookware.
Absolutely brilliant, conducted heat better than anything else available.
I had some too, but after hearing aluminium was linked to some health problems, alzheimer's being one..
Forget the other, ask me in the morning..
Anyway, all of mine have been relegated to display only, or scrap.
At least that is worthy of display given the history.
My parents had a huge set of aluminum cookware.
Looked just like Roy's. I do not remember the name.
I got most of it but, let it go over time.
Shannon and I took apart three separate recipes but came up with a fully from scratch Pecan Pie
Even toasted the Pecans with butter & salt before they went in.
I am not a huge fan of Pecan Pie in general but this one it pretty darn good it’s not “too” sweet
Simple Butter Crust in the Enameled Cast Iron pie pan
Going to have to put the overall recipe we used into the Family Cookbook at some time
https://i.imgur.com/G8jFIgI.jpg
https://i.imgur.com/IZC9JlL.jpg
https://i.imgur.com/zQOX1A7.jpg
https://i.imgur.com/ERcKtKv.jpg
https://i.imgur.com/FRJahJZ.jpg
Remi helped by finding a paper towel we dropped, she even shredded it for the trash 😜
https://i.imgur.com/A6nwv8x.jpg
New Cast Iron delivered today
This is the second Combo style I have bought this year
The best news however is that Shan wanted it, she is finally seeing the advantages of the "Iron" LOL
10.5" Covered Casserole with a Grill topper
Haven’t seen one like that before. I’ll be waiting for a usage report (and pictures).
Little to chilly to Q outside tonight so pulled out the cast iron.
Some sweet spicy cornbread made with maple syrup infused with jalapeño peppers to accompany some steaks cooked in browned butter and rosemary.
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Was damn tasty served with a Waldorf salad.
Nice blend of heat and sweet though out the plate.
Cheers gents
Rotisserie Chicken Noodle Soup
Lodge 5.5 Enameled Dutch Oven
Lodge Chicken Fryer
So damn easy
So damn tasty
One Rotisserie Chicken minus the legs and wings which we snacked on last night
1lb Celery 1” cut
1lb Baby carrots halved
1 Med Yellow Onion rough chop
Break off the beast meat and as much else as you can
Add 32 oz Chicken broth to the DO
Toss in bones and skin low boil for a few hours
Season to taste, we usually buy a Lemon/Pepper chicken but chose what you like
Strain out bones and skin, you can add back in a loose meat
Add 2cups hot water and one Chicken bullion cube
Sauté veggies in EVOO I would not add salt or pepper
Bring broth and veggies back to simmer for 1-1.5 hours until carrots are cooked
Add in breast / loose meat cut to 1” chunks
Add 2 cups hot water 1 Chicken bullion cube
Taste before adding seasoning
Sometimes we add a cup of frozen peas now
Cook 1lb pasta of your choosing, we lean toward bow-tie per instructions
DO NOT add Noodles to soup
Strain out noodles, add a portion to each bowl
Cover with soup stir and enjoy
We always keep left over noodles and soup separate in the fridge
Neat trick is that the cold noodles in the bowl covered with the hot re-heated soup the next day makes for the perfect temp to eat
https://i.imgur.com/EAkvpnN.jpg
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https://i.imgur.com/FCrFfon.jpg
https://i.imgur.com/F9kKWRI.jpg
https://i.imgur.com/PtUbg7T.jpg
Get your Cook on
G-Man….I figured I’d see a gas stove by now……lol
Cast pan for Japanese rolled omelette, real tasty.
Attachment 339338
Le creuset pan, perfect steak off here.
Don't know how they cast but the 2 of this brand I have are by far the smoothest.
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And another large carbon steel fry pan, just so I can cook more chikin at a time..
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Nice repair job on that steel pans handle root! Lotsa force at that joint.
:tu
Wish I could weld that good, that's actually how they come. Made local in NZ.
Sweet lookin pan! All three really.
When you are old enough to remember Godfathers Personal Pan Pizza and the wife wants Canadian Bacon and Pineapple on hers 😜
8” Lodge Skillets
Remi got her little nose involved as soon as the Canadian Bacon started being added to Mama's pizza
Question for you collectors….what is a Griswold #8 800 chicken fryer worth…if you were to purchase it. The hinge is NOT Broken . I know nothing about vintage cast iron….but would like some. Anything to look for ? Thanks
Some pics of it..Attachment 341046Attachment 341047Attachment 341048
Got no answers but I like it.
Some pineapple upsidedown cake, from the trusty 12" camp chef.
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Been looking for a decent Cast Iron Steak Press for a while, just picked this one up, 1.45kg, a must for everyone who cooks steaks bacon or burgers.
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OK, now I know about a steak press, but I have never used one. I am a very big fan of (cast iron) pan fried steak, and burgers, and bacon. I may have to follow your advice here. Can you share where you got your press from? I am sure I can find one, but it's better to get a recommendation from a user that has already done the research.
Thanks!
interesting. I have never used a bacon or steak press.
So you have to preheat these before use?
Can't seem to locate this item on Amazon US. Amazon.CA does not surprise me as there is a closer relationship with Amazon UK than there is from Amazon US to Amazon UK.
I can order it via UK. Probably via .CA as well.