just wanted to share tonight's dinner with you guys..

Quote:

---

Originally Posted by Leatherstockiings

I cooked steak in my cast iron and baked lobster tails this evening. It was okay but I like grilled steak better.

A pic of the 4th steak that was cooked in the pan with the residual heat after the oven was turned off.
Attachment 189074

---

Cast Iron Rocks....Can't tell from the angle but, is that skillet deeper than normal ?It almost looks like their chicken fryer pan,which are nice to have. Very versatile .

Quote:

---

Originally Posted by Nightblade

Cast Iron Rocks....Can't tell from the angle but, is that skillet deeper than normal ?It almost looks like their chicken fryer pan,which are nice to have. Very versatile .

---

At two inched deep I think it's a regular pan.

Quote:

---

Originally Posted by Leatherstockiings

At two inched deep I think it's a regular pan.

---

Still though. Cast Iron is still so versatile. You ever Blankened a steak with that skillet. If not, try that sometime right on the grill. Get that skillet screamin hot with clarified butter and put a cajun rub on that meat and sear till you get a blackening crust on 'er then rest it for a few and top with a pat of butter.......sorry didn't mean to get carried away heh.:)

Quote:

---

Originally Posted by Nightblade

Your going to laugh at me but, I love your furniture......I'm a bit of a Europhile sorry. I'm also a fan a Madelines,great for dunking in tea ha ha.

---

We love the furniture too :) We have accumulated a lot in the last 8 years, so moving out of this house will take days.

Quote:

---

Originally Posted by Nightblade

How was it ?

---

It was sticky, cold and delicious! The next experiment will be a double glaze... maple syrup and chocolate on top. I'll make a thinner shell next time.

Quote:

---

Originally Posted by MichaelP

It was sticky, cold and delicious! The next experiment will be a double glaze... maple syrup and chocolate on top. I'll make a thinner shell next time.

---

Looking forward to the pics on that ! Cheers !

I beleive Maple Syrup(the real stuff) is underrated and not utilized enough. I've had BBQ chicken wings with Maple syrup and it's outta this world.

Roasted parsnips with maple syrup is also very nice... I made it years ago for French colleagues and they went from "we don't eat that" to "could you make a few more trays?" after a couple of bites.

Quote:

---

Originally Posted by MichaelP

Roasted parsnips with maple syrup is also very nice... I made it years ago for French colleagues and they went from "we don't eat that" to "could you make a few more trays?" after a couple of bites.

---

Oh man do I love Parsnips...yep I'm gonna have to make that one day. Good job.

Quote:

---

Originally Posted by MichaelP

Roasted parsnips with maple syrup is also very nice... I made it years ago for French colleagues and they went from "we don't eat that" to "could you make a few more trays?" after a couple of bites.

---

They don't eat that, but they'll happily slurp down snails...Now that's something I'm really struggling to wrap my head around؟ :)


Mick

Snails are ok, but they're mostly a platform to deliver the garlic-butter gratin :)