Thanks Nightblade....it's a 5 quart Dutch. I bring that pot with me ice fishing too....it keeps what evers in it warm for a long time after its taken off the burner.
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Thanks Nightblade....it's a 5 quart Dutch. I bring that pot with me ice fishing too....it keeps what evers in it warm for a long time after its taken off the burner.
Do you have the lid? is it ribbed?,I have a five qt I bought from an 80 yr old man 40 yrs ago,5 bux,Quote:
Originally Posted by nessmuck
His great grandmother hauled it from the east coast to the Calif Gold fields in a covered wagon,has never seen a drop of soap in my tenure.
Inside is like glass,nothing will stick to it.
It has a glass lid..Quote:
Originally Posted by pixelfixed
I have both a glass lid and an Iron ribbed lid. The ribbed lid is for my roasting pleasure.
I got in a hurry and stopped at Arby's tonight. Terrible, the salt has stayed with me for hours. And expensive to boot in the bargain.
Mmmmm......... just like Mom didn't used to make.:pQuote:
Originally Posted by 32t
Thin cut pork loin fried with apples and onions. No spices but I added a little salt when I ate it. The bad picture covers any mistakes! I put one in the middle of a big plate to give me the impression that I was eating at one of those fancy expensive restaurants. I ate 3, one at a time! :rofl2:ATTACH=CONFIG]142807[/ATTACH]
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Where's the rest of it.......you know...the fixins. :)Quote:
Originally Posted by 32t
My buddy left me a text that I got when I got off work. "Unless you got a good kite it is awful windy so we should go shoot our bows indoors. " That sounded like and was fun. I was planning to do this in the oven originally but then didn't get home until about 7pm. I am not good at getting all the fixin's ready at the same time so that is what I made. :oQuote:
Originally Posted by nessmuck
