Thread: Cast iron?

Nice job on the iron Roy.
Makes me miss the old one we had growing up at the cottage.

The Wagner Dutch oven cooked up a dandy Sunday dinner for me today. 4 chicken thighs, nice golden crispy skin and oh so juicy dark meat. Side was mashed taters with cream chicken gravy, creamed cauliflower, and sweet pickles. It's ok Roy and Glenn.....you can drool on your keyboards now.

Originally Posted by Benz

The Wagner Dutch oven cooked up a dandy Sunday dinner for me today. 4 chicken thighs, nice golden crispy skin and oh so juicy dark meat. Side was mashed taters with cream chicken gravy, creamed cauliflower, and sweet pickles. It's ok Roy and Glenn.....you can drool on your keyboards now.

Well while it's a bit early for supper here at the Boars Nest, after reading my buddy's post I needed a snack. A 'Panini' toasted slice of buttered bread made in my Wagner #7 Waffle Iron with a dollop of homemade apple butter.

Benz---wipe that slobber off of your keyboard!

Looks to perfect......................

Originally Posted by 32t

Looks to perfect......................

to/two/too doesn't matter as it was indeed PERFECT from the taste, the texture and the crunch

Originally Posted by cudarunner

Well while it's a bit early for supper here at the Boars Nest, after reading my buddy's post I needed a snack. A 'Panini' toasted slice of buttered bread made in my Wagner #7 Waffle Iron with a dollop of homemade apple butter.

Benz---wipe that slobber off of your keyboard!

How in the world did you do that Roy??? Details PLEASE, before my keyboard drowns.

Can you be there at two to two to too to time on your girl friend?

that is the most times I can say the same word in a row and still make sense..

I still say that looks to perfect!

Originally Posted by Benz

How in the world did you do that Roy??? Details PLEASE, before my keyboard drowns.

Well--first you purchase and bring a Vintage Wagner #7 Cast Iron Waffle Iron back to life, then you season it. When you want to make a buddy drool you heat the #7 up over medium heat and while the iron is heating you take a slice of store bought white bread and lightly butter it.

Once the iron is heated you put the bread on the iron and leave it for a bit then turn it over and leave it a bit until the buttered bread is nicely toasted on both sides then you put the toast on a plate and put a dab of the homemade apple butter that your daughter gave you as a Christmas present on it, take a quick pic and post it at SRP and then eat the toast while your buddy drools on his keyboard.

Not complicated at all.

You got me thinking Roy.......Two slices of store bought bread, buttered, and a nice slice of Tillimook cheese between them. Served up with a hot bowl of tomato soup on a cold North Dakota evening.

Originally Posted by Benz

You got me thinking Roy.......Two slices of store bought bread, buttered, and a nice slice of Tillimook cheese between them. Served up with a hot bowl of tomato soup on a cold North Dakota evening.

Actually I had done the toast as a trial to see how it might work for grilled cheese sandwiches. I believe that yours is larger so it might work better.

Even with a single slice of bread the upper 1/2 cast iron plate rose up from the pivot, however when I carefully turned the the plates over in the pivot then they aligned again.

It's worth a try--I didn't spray the plates since I'd buttered the bread.

Let me know if you try it for dinner or supper.