I used to ruin perfectly good food by trying to make fancy stuff. These days it's usually pretty basic stuff.
Butter and Bread and Sandwiches Oh My! (II)
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Here is today's breakfast/brunch:
Pretty basic from leftover mashed potatoes.
Renamed Aunt Jemima's pancake mix, and egg and whatever.
Overall it was good, and was satisfying, but still needed something to make it exceptional. Maybe applesauce, or strawberry jam? IDK, but something was missing.
Ahhh... Chance, what do you think? Maybe bacon?
raggie33
*the raggedier*
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wow at this very moment im watcing a live stream of a woman makeing cheesecake from scracth with no mixer just her hands.! but it gets more crazy she is useing a woodstove! it has to be so hard to control the heat. she is in japan
Bacon on the side, those L@@K perfect as is.
Tonights dinner was hickory smoked pork belly, thinly sliced and cooked over a medium heat in a 16" vintage alluminum fry pan until darkened to the point of crispy. The slices were then carefully placed on rectangle sheets of highly absorbant paper in order to rest while large chicken eggs with a teaspoon of fresh ground black peppercorn and 3 oz of colby jack cheese were folded briskly then cooked over the same heat in the same pan until fluffy. Served on a 12" ceramic plate with chilled H2o from a local spring gentley poured over pre-frozen H2o shaped as quarter moon slices.
In other words I forgot to thaw anything for dinner so we whipped up some bacon and eggs real quick with ice water to drink. For dessert was cookies and creme pop tarts from the toaster.
In other words I forgot to thaw anything for dinner so we whipped up some bacon and eggs real quick with ice water to drink. For dessert was cookies and creme pop tarts from the toaster.
It's tough to beat fried breaded chicken, seasoned with Grill Mates "Roasted Garlic and Herbs." Pretty much the end of Garlic Mashed potatoes, and a frozen package of mixed veggies, in a cheese sauce.
raggie33
*the raggedier*
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anyone a fan of carbon steel pans? there big in the uk i here but not so much in the usa.i prefere it to cast iron now
Raggie,
Tonight as I was cooking/frying up some chicken, I smiled to myself because I am so happy with my heavy weight 3 or 5 layer stainless frying pans. They spread the heat evenly like cast iron, and are very easy to clean.
For years I used a OKC high carbon steel knife. I liked it very much, it held a decent edge fairly well, and was easy to resharpen. I had no problem washing it, and then coating it with oil before putting it away. My family did though, so I switched to a stainless chef's knife.
I've got something that works, I'm not looking to change.
If you get one, I'd be interested in your impression.
Tonight as I was cooking/frying up some chicken, I smiled to myself because I am so happy with my heavy weight 3 or 5 layer stainless frying pans. They spread the heat evenly like cast iron, and are very easy to clean.
For years I used a OKC high carbon steel knife. I liked it very much, it held a decent edge fairly well, and was easy to resharpen. I had no problem washing it, and then coating it with oil before putting it away. My family did though, so I switched to a stainless chef's knife.
I've got something that works, I'm not looking to change.
If you get one, I'd be interested in your impression.
kerneldrop
Flashlight Enthusiast
Check out these high-end cast iron pans…they take it to another cast iron level:
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kerneldrop
Flashlight Enthusiast
I used to restore cast iron pans. I have an older propane bottle not regulated with a burner that shoots a blue flame high in the air. I'd heat the pans until they were grey ash…rust would just burn off. Season them and they are as good as new. Intense heat doesn't change their cooking properties.
The older cast iron pans are as smooth as stainless steel. The ones today are very porous.
The older cast iron pans are as smooth as stainless steel. The ones today are very porous.
kerneldrop
Flashlight Enthusiast
I almost hate to admit it but I use my non-stick electric skillet the most. I eat a lot of food and it's just hard to beat being able to cook a lot of food at one time. Easy to clean.
raggie33
*the raggedier*
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my heat source is a indtion cook burner. the kid you need to use magentic pans . i think its even better then gas
That's my point. Stainless is smooth and easy to clean. Takes NO maintenance, and if it has layers, and is heavy, has the same or similar cooking properties to cast. What's not to like?
raggie33
*the raggedier*
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im cheap but ill pay for quailty
kerneldrop
Flashlight Enthusiast
Aluminum is the workhorse in most commercial kitchens, yet most don't cook on aluminum at home.
When discussing tools, my Dad always said: "buy the best quality you can afford" and, "take care of your tools, and they will take care of you."
My Dad was raised during the depression, and learned to be frugal.
If it ain't fried, it ain't food! Pork loin dredged in flour and smoked paprika.
I'm having healthy pork if there's such a thing. Well it starts out healthy anyway.
Baked at 325 degrees using Goya seasoning as a rub for 15 minutes on heavy duty foil with a curb all around to keep juices nearby. In 15 minutes, flip it over, cut an X to check done-ness and place a teaspoon of natures promise butter spread over the X. When finished the foil is brought together to cause the seasoned juice to pond and spoon that over the X while the meat rests.
Spray the foil with non stick spray, sprnkle some seasoning on the foil and squish the pork onto that. Rub seasoning into the meat on top massaging it in for about a minute or so.
The one on the right is the way Mrs Fixer likes it. She likes a little pork with her seasoning. I like mine with just a hint of flavor added.
Sides include unsweetened applesauce and pre-packaged spuds. I with hold a quarter cup of water so make them a tad bit drier so that when Mrs Fixer adds her 2 tablespoons of natures promise it does not make them soupy.
Baked at 325 degrees using Goya seasoning as a rub for 15 minutes on heavy duty foil with a curb all around to keep juices nearby. In 15 minutes, flip it over, cut an X to check done-ness and place a teaspoon of natures promise butter spread over the X. When finished the foil is brought together to cause the seasoned juice to pond and spoon that over the X while the meat rests.
Spray the foil with non stick spray, sprnkle some seasoning on the foil and squish the pork onto that. Rub seasoning into the meat on top massaging it in for about a minute or so.
The one on the right is the way Mrs Fixer likes it. She likes a little pork with her seasoning. I like mine with just a hint of flavor added.
Sides include unsweetened applesauce and pre-packaged spuds. I with hold a quarter cup of water so make them a tad bit drier so that when Mrs Fixer adds her 2 tablespoons of natures promise it does not make them soupy.
I guess I've led a spoiled life or just too cheap. I've always peeled, boiled, and mashed my own spuds. Of course it helps if you're fast with a knife!
kerneldrop
Flashlight Enthusiast
The Rada potato peeler is the best on earth. And Mercian made. $12
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