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

Originally Posted by TheGeek

Way ahead [emoji6] I got one of there for the searing and a shallowish large dish it can sit it in the oven.

Attachment 203488

Geek

What a boy scout. Are those cast iron?

Yeah, I'm favouring cast iron. Slowly replacing my cookware under the wife's nose lol.

Geek

Cast iron is amazing. I have all my grandmothers casts and Im sure they were probably her mothers before her because they just look ancient. I do still like my non sticks still for certain tasks they excel. I am starting to replace my teflon and stainless steel pots and pans with those newer ceramic ones. Same nonstick properties but no chemicals to leach in the food and metal utensils don't scratch off the coating. Thats a lot of pots to replace though. Everyone on my dads side was a chef or a cook at one point and I have thus inherited all these supplies. I have so many pots that police are investigating me for being a pot dealer.

I'm thinking of replacing my pots and pans with enamelled cast iron.

Geek

The problem with enameled Cast,Is they chip and get real ugly scratches,ours went to goodwill years ago.

Originally Posted by TheGeek

I'm thinking of replacing my pots and pans with enamelled cast iron.

Geek

Yeah dont do enameled. If anything do the ceramic coated stainless steel. Get the ones with thick ceramic. The difference between cast iron and steel when applied to cooking pans is that steel heats up faster but dissipates quickly, cast iron is the opposite. It doesn't conduct heat evenly compared to stainless but holds heat very very well. Guess what else holds heat well. Ceramic. So with a ceramic/stainless pan you get the best of both worlds with the added benefit that most of the ceramic deals out there are white on the cooking surface which is quite attractive to me. Also I have seen them in quite an array of other colors to suit your taste, albeit on higher end models.

Also with a well seasoned cast iron, you basically have an enameled pan. The oil actually turns into polymers that bond with the iron molecularly and well usually be more chip resistant. And if you do end up chipping them its as easy as just reasoning.

One of the 2 Rainbows I caught yesterday (15"). Put some Old Bay Spice and lemon juice..wrapped in tin foil and on the Weber Grill...nice orange meat too !! And a Greek Salad...just Cukes,Cherry Tomatos, Feta cheese and Christies Greek Dressing..this is so simple to make and tastes soooo good !!!

Originally Posted by OCDshaver

Ideally you want 25-30% fat. Preferences aside, the shoulder should get you close to that. My biggest complaints with store bought sausage is that it's often too lean and under mixed before stuffing. The combination leads to a dry, mealy texture and lacking in flavor. I used to have a decent Italian deli in my neighborhood. It has since closed. And with only grocery store options, I've moved on to making it myself.

I think store bought is to fatty and to much salt, but to each our own!

Originally Posted by 32t

I think store bought is to fatty and to much salt, but to each our own!

It depends. If it's some Johnsonville or other name b and, yes they will be too salty and probably extra fatty. I'm talking specifically about my Whole Foods and my Maianos. Both terrible. Dry, under mixed, and under seasoned.

Fresh Sword Fish,red bliss potato salad, marinated artichockes and other stuff...