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  1. #731
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    Had to get the big Wagner and the big Griswold out today. The Wagner fried up a pile of extra crispy hash browns and the Griswold kissed a juicy Porter House steak to perfection. Topped it all off with a creamed cucumber and onion salad.

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    Dug my new crop potatoes today and had to put the Wagners back in service. One big Wagner was full of extra crispy hashbrowns with clarified onions. The other Wagner did up organically grown Certified Angus Beef steaks. I set an extra plate and fried up an extra steak but since Roy was a no show I ate that one too.

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    Senior Member blabbermouth Leatherstockiings's Avatar
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    I was in a hurry this weekend and made scrambled eggs in the stainless steel pan. The results were not nearly as good as cast iron.
    Benz and Dieseld like this.

  5. #734
    'with that said' cudarunner's Avatar
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    Quote Originally Posted by Leatherstockiings View Post
    I was in a hurry this weekend and made scrambled eggs in the stainless steel pan. The results were not nearly as good as cast iron.


    Now you done gone and done it! You're on your Cast Iron Pots and Pans S**t List! I just hope that the Rust and Stick Gremlins don't find out!
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    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
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    Quote Originally Posted by Leatherstockiings View Post
    I was in a hurry this weekend and made scrambled eggs in the stainless steel pan. The results were not nearly as good as cast iron.
    Take care of quality stainless steel the same as you do cast iron. No soap and no scouring pads.....just good hot water and a rag. My stainless skillets will slip eggs almost as good as my cast iron. For me the problem with stainless is that it lacks the class of vintage/heirloom cast iron.

    I think women have ruined more good cook ware because of over cleaning it with soap. Damn fools are watching too many soap advertisements on Days of Our Lives.
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    Senior Member blabbermouth Leatherstockiings's Avatar
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    Well, the stainless pans are really in the wife's domain and the cast iron pans are mine. Guess which pans never see soap?
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    Today I got out the Wagner Dutch oven and with a little on-line coaching from Roy (cudarunner) I deep fried beef heart. If they can do chicken gizzards why couldn't I do beef heart. When it was done, I called up one of the neighborhood bachelors to do a taste test on it and he pronounced it a winner. All that was missing was ice cold beers and a decent football game.

    Here's what I did----> Slice the beef heart in 3/4" slices. Remove valves, excess fat, and the white stringy tendons. Slice each big slice into 3/4'' fingers. Just to experiment I used a Louisiana chicken breading and double baptized each piece. Oil temp was 350* using peanut oil as per Roy's suggestion. First batch was a 5 minute cook, second batch was 6 minutes, and the last batch was 7 minutes. The first batch the meat was done but the batter a little soggy. The last batch had the most beautiful crunchy batter coating. The meat was exceptionally tender on all batches. Dipping sauce was buttermilk ranch. Give it a try and enjoy. Look sharp and smell nice for the ladies.

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  10. #738
    At this point in time... gssixgun's Avatar
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    Messing around with tweaking on the Hash Brown recipe

    Came across this vid the other day and the results using almost exactly his method were pretty darn good

    https://www.youtube.com/watch?v=ttK2YP_ayYI



    11" Lodge Griddle Pan

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    Nice crispy hash browns and an easy to clean pan after what is there not to like
    "No amount of money spent on a Stone can ever replace the value of the time it takes learning to use it properly"
    Very Respectfully - Glen

    Proprietor - GemStar Custom Razors Honing/Restores/Regrinds Website

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    Str8Faced Gent. MikeB52's Avatar
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    Man, those look good. Just the way I like my hash browns too.
    Going to have to try that recipe..
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    "Give me six hours to chop down a tree and I will spend the first four sharpening the axe."
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