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

Originally Posted by Grazor

You gonna love it.

Looking forward to it. Hoping to phase out my coated pans. Keep some aluminium for sauces and boiling but replace larger pots and my frying pans with cast iron gradually.

Geek

Originally Posted by TheGeek

Looking forward to it. Hoping to phase out my coated pans. Keep some aluminium for sauces and boiling but replace larger pots and my frying pans with cast iron gradually.

Geek

You have to get rid of those coated pans and aluminium, neither are good for your health from what I have read. Stainless and cast is all we use now.

Originally Posted by Grazor

You have to get rid of those coated pans and aluminium, neither are good for your health from what I have read. Stainless and cast is all we use now.

Turns out I'm ok lol the shiny ones are stainless steel. I had fun with a magnet.

Geek

so

Originally Posted by 32t

I have never heard of this before I would be interested in your review when used. From what I read heat it up really slow.

So I cooked some pork chops on the salt block thing. All I did was add pepper because I wanted to see what the salt block would do. It made it crazy salty. Now granted they were thin slice pork chop but still they were almost inedible they were so salty. However they were really tender.

Originally Posted by cosperryan

so

So I cooked some pork chops on the salt block thing. All I did was add pepper because I wanted to see what the salt block would do. It made it crazy salty. Now granted they were thin slice pork chop but still they were almost inedible they were so salty. However they were really tender.

That sucks Reminds of back in the day the wife Bought a smithfield Ham,cold smoked and aged for like a year.
This was going to be Xmas Dinner for 15 people,followed all the instructions, soaked it water for 3 days,overhauled the water every couple hrs.
She paid $125 for this puppy.
We cooked it, could not come close to eating it as it was salty off the wall,went in the trash.called round table.

Originally Posted by Leatherstockiings

I had read that lard was superior to vegetable shortening/Crisco for season cast iron. Thanks for sharing your experience, MichaelP.

It is ! !

Originally Posted by Grazor

You have to get rid of those coated pans and aluminium, neither are good for your health from what I have read. Stainless and cast is all we use now.

They aren't !

Originally Posted by cosperryan

so

So I cooked some pork chops on the salt block thing. All I did was add pepper because I wanted to see what the salt block would do. It made it crazy salty. Now granted they were thin slice pork chop but still they were almost inedible they were so salty. However they were really tender.

Bummer. How long were they cooked?

Dry rub chicken wings on the Weber, potatoes in cream, tabouli.



We had our daughter, son in law and a couple of grandchildren over for dinner. Didn't even get a chance to take a photo of the rest, it was already nailed. I think I got two chicken wings....

Originally Posted by pixelfixed

That sucks Reminds of back in the day the wife Bought a smithfield Ham,cold smoked and aged for like a year.
This was going to be Xmas Dinner for 15 people,followed all the instructions, soaked it water for 3 days,overhauled the water every couple hrs.
She paid $125 for this puppy.
We cooked it, could not come close to eating it as it was salty off the wall,went in the trash.called round table.

Man that sucks. Atleast with me it was just experimenting with some cheap chops.

Originally Posted by 32t

Bummer. How long were they cooked?

They were quite thin so about a minute and a half each side. I think maybe the fact that they were thin played a part in it too. Maybe if they were thicker then it wouldn't seem so salty as there would be more meat that hasn't contacted salt. I also fried an egg on it as well to because I saw someone do that on the internet and it came out pretty good but it seemed like it took forever compared to using a pan would have taken half the time with just as good of a result. I think I will have to continue to experiment with it.

Either that or I break it up and I have table salt for the rest of my life.

Pulled pork with sauce made of quark and blue cheese. Ordinary & sweet potatoes. Veggies with feta cheese.