Thread: Cast iron?

Originally Posted by cudarunner

You don't have the Genuine WW Sweet Onions in the stores in Seattle/such as Safeway/Albertsons???

Dunno possibly, I've only been in Seattle since October '16.

This is the first that I noticed that you left Chicago. I guess you won't be coming to Dave's meetup.

On the bright side, enjoy Pike's Market. I love that place.

Originally Posted by TwistedOak

Dunno possibly, I've only been in Seattle since October '16.

MY money says that they are available/with that said if you want to buy say 50# bags then you should buy them here. But there again is the cost of getting here and getting home.

However if they aren't in your stores give me a PM and I'll help you out. By the Way, with modern packing each of the onions should have a sticker that says Genuine Walla Walla Sweet Onion. I believe that the PLU on the sticker is 4163.

If you are in doubt--ask to see the boxes or bags that the WW Sweets came in. It's not an unreasonable request. In fact I often volunteered to do just that/show the packaging.

I do hope you get to enjoy the absolute best sweet onion on earth.

Just got my 5 skillets back from being soda blasted. They look great and now that the crud is off I can see what I've got---->three #6 Wagner skillets, one brand X square skillet, and the real prize is a #10 Griswold. I have two of the #6 Wagners in the oven on the last seasoning cycle as per Glen's olive oil method. Sooooo tomorrow morning when I fry up my eggs Glen's reputation is on the line.

Originally Posted by cudarunner

Hmmm I can't say that I'm sorry that you miss our wonderful sweet onions.

They are available via shipping. Here's one link. I do hope it's active.

https://www.locatifarms.com/sweet-onions/



The Locati family is one of the oldest families here in Walla Walla to be growing what I believe is the ONLY Heirloom Sweet Onion on the market.

Walla Walla Sweet Onions are protected by a Federal Marketing Order. Which means that to be called a Genuine WW Sweet Onion they have to be grown within a very limited area here in the valley.

If the link doesn't get you where you want to be, PM me and I'll see what I can do about shipping you The Best Sweet Onions in the World. Sorry Vidalia, but it's true.

AWSOME! Site is up and they start accepting orders in May.

Good call cuda
Jer

Originally Posted by MedicineMan

AWSOME! Site is up and they start accepting orders in May.

Good call cuda
Jer

My pleasure Jer! Enjoy them when you get them. Just remember that they are about 90% water and don't store well. Keep them dry and cool. Believe it or not a lot of the growers recommend putting them in old nylons or panty hose. Put one in, then put one of those little wire twist ems you get in the produce department on and twist it tight, then put another onion etc. Then hang them up. This keeps as much air flow around them as possible.

Enjoy!

Originally Posted by cudarunner

I literally just got home from meeting an old friend who wanted to get rid of a cast iron piece. I took one look and thought to myself/this is made by the C. H. Ina Company. However I think it'll be serviceable.

I just took the pics.

Attachment 260453

Hmmm Where have I heard this name before?

Attachment 260454

I found that there had been a recall on 'some' of the Paula Deen Cast Iron Products but I never found a picture of this griddle. The complaints seemed to stem from the cast breaking or cracking under heat/however I think it was probably from the iron being too hot and or the food being too cold.

Anyway I decided to go ahead and season it well and then give it a go for supper tonight.

Bacon cooking over the back burner



Bacon done and keeping warm between the burners/back burner was shut off



Butter on the griddle and an egg frying over the front burner



Using the tiny bit of water and the cover trick so I didn't have to flip the egg



Breakfast for supper is served, complete with homemade bread with butter and some Lyles Golden Syrup



Nothing stuck and clean up was a breeze, just scraped the little bit over where the bacon was fried with the spatula then wiped it out with a paper towel/I find it interesting that the sand casting is finer than the New Lodge stuff.

I'm thinking a brownie or ice cream later as a 'night lunch'

Nice Brinner on your personal sized griddle!

Update on my 5 skillets. Breakfast this morning was top notch. Two slices of bacon, one sausage link, and one egg were done in each of the #6 Wagners. Absolutely NO stick and the eggs just fell out. My last three skillets are in the oven using Glen's method of seasoning. Now I have to rearrange my cupboard space to fit enough cast iron that would make a scrap dealer weep for joy. Thanks for the time saving tip Glen, you're a champ. Next I have to fix the faucet in my shave cave so I can get rid of this two day growth of barb wire.

Benz,

Without being there to see in person, I imagine that the problem with the faucet is that the pressure caused by the weight of all that cast iron is putting on the building is causing misalignment of the parts and causing the problem.