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  1. #721
    Senior Member blabbermouth Leatherstockiings's Avatar
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    Griswold #8 in action
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    Addison, Dieseld and ZipZop like this.

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    Modern Day Peasant Nightblade's Avatar
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    Quote Originally Posted by gssixgun View Post
    Sometimes you just have to make Bread

    Started the dough before heading out on the boat the other day.

    We stopped on the way home picked up cheeses, and a log of pepperoni
    Got home tossed the DO in the oven to heat up, punched down the dough and popped it in to bake while we put away the things of the day..
    Pulled it outta the oven cut up the cheese and pepperoni poured some Merlot and cut into the crusty steaming loaf..
    Smothered with Amish Rolled Butter we watched TV and stuffed ourselves


    You gotta love a time tested simple recipe for bread

    4 cups Flour Sifted if you can
    1 Packet Yeast
    3 tsp Kosher salt to taste
    1 tsp Baking Powder

    450° 45 min in closed DO remove top,, and bake 10-15 minutes longer to perfect Golden Brown top

    The trick to these breads is dropping the dough into the hot DO that steam is what makes the bread
    You can use Parchment paper if you don't trust your DO not to stick. I also coat the DO and the dough with EVOO right before I drop it and sprinkle the top with Kosher Salt too

    Cutting the Cross on the top is recommended to allow for full rise but I forget about 50% of the time

    Also my second time using the Wheat Montana Flour, I used it in a Pizza Dough recipe on Sat night for a Cast Iron Pizza
    Not bad at all, not totally sold yet but I like it


    Attachment 272337

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    Attachment 272339
    Awesome looking loaf Glen........I'm so going to do that recipe soon,I just need to get some flour.
    gssixgun likes this.
    Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~

  3. #723
    'with that said' cudarunner's Avatar
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    I decided that Breakfast for Supper was in order last night so I made my version of Merch McMuffins:

    Here's my version of Glen's silicone ring:
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    Two eggs in butter in the 4" pan:
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    Ready for final assembly:
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    Normally I add a slice of tomato on top but I didn't have any on hand. Oh well it was delicious as it was.
    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
    Kim x

  4. #724
    Senior Member ZipZop's Avatar
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    Quote Originally Posted by gssixgun View Post
    These are fondly named by the wife "Egg "Merc"Muffins"

    Some Black Steel pans

    11" Lodge Griddle
    8" Skillet

    My new Silicone Egg Ring

    Fresh Local Duck Eggs

    And Viola' Egg MercMuffin is built

    Mmmmmmm

    Have a great long weekend Gents
    Aloha!

    Oh, good night nurse! That may be a heart attack on a plate, but not a bad way to go really, eh? Made me pull out the cast iron and fry up some bacon and eggs. Had some fresh bagels I bought yesterday for Bagels-cream cheese-Lox so I toasted those in the pan and made an bacon egg cheese bagel brunch. Thanks for the idea

    mmmmmmmm indeed.

    Mahalo

    -Zip
    gssixgun and Dieseld like this.
    "I get some lather and lather-up, then I get my razor and shave! Zip Zop, see that? My face Is ripped to shreads!" - Bill Cosby on Shaving

  5. #725
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    Quote Originally Posted by cudarunner View Post
    I decided that Breakfast for Supper was in order last night so I made my version of Merch McMuffins:

    Here's my version of Glen's silicone ring:
    Name:  014.jpg
Views: 58
Size:  32.5 KB

    Two eggs in butter in the 4" pan:
    Name:  006.jpg
Views: 58
Size:  36.0 KB

    Ready for final assembly:
    Name:  010.jpg
Views: 57
Size:  27.4 KB

    Normally I add a slice of tomato on top but I didn't have any on hand. Oh well it was delicious as it was.
    Roy--Our brains must be wired the same. Today for dinner it was waffles on the Griswold waffle iron with sausages. Supper tonight was fried eggs, bacon, sausages, and toast on the Wagner. Yep, fellers you can do toast on your cast iron skillet.
    cudarunner likes this.

  6. #726
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    I shredded 8 cups of raw potatoes and made German potato pancakes today. That amount of batter required using two of my big Wagner skillets.
    cudarunner and Dieseld like this.

  7. #727
    Senior Member PaulKidd's Avatar
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    Default New Lodge Dutch Oven-Prep for seasoniong

    This is a brand new, never used Lodge 12" 3-legged cast iron Dutch oven.

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    The surface of the casting is very rough, and required "smoothing" prior to seasoning.

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    This is how it looked after 5 minutes work with an axe stone:

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    Now after 10 minutes work with a stripping wheel:

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    Now after 10 minutes work with 60 grit sandpaper on a palm sander:

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    Now after 10 minutes work with 120 grit sandpaper on a palm sander:

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    Finally, after a thorough wash and an application of Extra Virgin Olive Oil,
    the Dutch Oven is ready for Glen's seasoning recipe.

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    More to follow (seasoning)....
    "If you come up to it, and you just can't do it, then that's jolly well where you are."
    Lord Buckley

  8. The Following 4 Users Say Thank You to PaulKidd For This Useful Post:

    Benz (09-05-2017), cudarunner (09-05-2017), Dieseld (09-05-2017), Nightblade (09-05-2017)

  9. #728
    Modern Day Peasant Nightblade's Avatar
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    Quote Originally Posted by PaulKidd View Post
    This is a brand new, never used Lodge 12" 3-legged cast iron Dutch oven.

    Name:  #1.jpg
Views: 46
Size:  52.7 KB
    Name:  #2.jpg
Views: 46
Size:  49.9 KB


    The surface of the casting is very rough, and required "smoothing" prior to seasoning.

    Name:  #3.jpg
Views: 47
Size:  46.0 KB
    Name:  #4.jpg
Views: 46
Size:  59.6 KB
    Name:  #5.jpg
Views: 46
Size:  77.2 KB


    This is how it looked after 5 minutes work with an axe stone:

    Name:  #6.jpg
Views: 46
Size:  50.2 KB

    Now after 10 minutes work with a stripping wheel:

    Name:  #7.jpg
Views: 46
Size:  56.8 KB

    Now after 10 minutes work with 60 grit sandpaper on a palm sander:

    Name:  #10.jpg
Views: 47
Size:  55.4 KB

    Now after 10 minutes work with 120 grit sandpaper on a palm sander:

    Name:  #11.jpg
Views: 47
Size:  53.3 KB

    Finally, after a thorough wash and an application of Extra Virgin Olive Oil,
    the Dutch Oven is ready for Glen's seasoning recipe.

    Name:  #12.jpg
Views: 47
Size:  46.6 KB

    More to follow (seasoning)....
    There are those who may not agree with the smoothing thing but,I gotta say it just makes sense and looks good. I just wish that manufacturers would go that extra step and finish their product.
    nicknbleeding and Dieseld like this.
    Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~

  10. #729
    Senior Member blabbermouth niftyshaving's Avatar
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    Quote Originally Posted by Nightblade View Post
    There are those who may not agree with the smoothing thing but,I gotta say it just makes sense and looks good. I just wish that manufacturers would go that extra step and finish their product.
    It would be nice but does not seem likely.

    For me the round ax hone solved 90% of the problem where the spatula
    chattered and would not slide smoothly. That and good heat control is key
    for pancakes and eggs. I confess to using the round hone a couple times
    a week for a full month. Power tools would have made it quicker...

    Commercial griddles are often cleaned with a pumice block and never seasoned.
    They rely on a good fat and great temperature control to make their polished steel
    work for them. The best over easy eggs I ever had were cooked this way... but once the griddle
    temp was changed for burgers no more eggs,,, it was burgers... Once the burger rush was over and
    the grill scraped mostly clean it was cheese crisp time. You had to know she made them not on the menu...
    a 24" wheat tortilla lightly brushed with drawn butter (from the egg setup) and sprinkled lightly with grated
    yellow cheddar. The lady could flip a raw egg and serve it warmed if that is how you liked it. She
    was that good...

  11. #730
    Modern Day Peasant Nightblade's Avatar
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    Quote Originally Posted by niftyshaving View Post
    It would be nice but does not seem likely.

    For me the round ax hone solved 90% of the problem where the spatula
    chattered and would not slide smoothly. That and good heat control is key
    for pancakes and eggs. I confess to using the round hone a couple times
    a week for a full month. Power tools would have made it quicker...

    Commercial griddles are often cleaned with a pumice block and never seasoned.
    They rely on a good fat and great temperature control to make their polished steel
    work for them. The best over easy eggs I ever had were cooked this way... but once the griddle
    temp was changed for burgers no more eggs,,, it was burgers... Once the burger rush was over and
    the grill scraped mostly clean it was cheese crisp time. You had to know she made them not on the menu...
    a 24" wheat tortilla lightly brushed with drawn butter (from the egg setup) and sprinkled lightly with grated
    yellow cheddar. The lady could flip a raw egg and serve it warmed if that is how you liked it. She
    was that good...
    I don't mean to brag,,,,uh wait , yes I do ha ha...........when I was a cook,all the other cooks in the kitchen came to me to learn how to polish the grill cause I could turn that thing into a mirror ooooh yeahhhhh.........
    Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~

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