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

Originally Posted by gugi

Hmm, your bacon seems a bit low on fat

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

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

Originally Posted by TheGeek

That's my random for the day.

But what alovely story! Stay happy!

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.

Originally Posted by pixelfixed

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

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

Originally Posted by TheGeek

Still waiting on my skillet

All this chat of cast iron is making me jealous.

Geek

You gonna love it.