It is,Thats why I consider it better than store bought.
The Bacon flavor comes from the brining and 4 days in the smokehouse.
The other upside is you can cut real thick:)
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I was doing a reminisce of old posts on this thread, and one of the first posts I made was about going for a picnic with a young lady. I'm now married to that lady, and have an amazing family. The picnic food musta been good :)
That's my random for the day.
Geek
Today's dinner:
Sous vide fillet of kangaroo (!) with root veggie mash and pan seared white zucchini.
That's about as much effort as I'm willing to put into it on a regular work day. Still, it was tasty.
Attachment 189548
I submitted this thread some time ago on one of my bacon batches.
http://straightrazorpalace.com/finer...ml#post1044496
Funny experiment... I redid the seasoning on my cast iron skillets last night, two skillets with goose fat and two with flaxseed oil. I used one teaspoon of goose fat for 2 skillets and that seemed to have made them very non-sticky. I've cooked 3 dishes in one of them, with minimal oil and nothing sticks so far.
Tonight, I cooked a creamy chicken, bacon and mushroom sauce and finished the dish with some freshly grated parmigiano reggiano. Now, the wife normally doesn't care for cheese stronger than gouda and I usually can't stomach more than a pinch of grated parmigiano... she ate a whole serving and I actually added some more on my dish :) A quick swipe with a paper towel made the skillet clean.
The flaxseed seasoning will take some extra work as those skillets had been neglected for more than a year. I expect to start benchmarking those next weekend.
I had read that lard was superior to vegetable shortening/Crisco for season cast iron. Thanks for sharing your experience, MichaelP.
I think the key to keeping Cast non- stick is to never wash them with dishsoap.
I have a few that are well over 100yrs old and are like glass.
Still waiting on my skillet :(
All this chat of cast iron is making me jealous.
Geek