Tcoat's Lunch? [OFFICIAL THREAD] GONE SEXUAL!!!

[spike021]

Final results for that short ribs recipe I made the other day:




I screwed up on the overnight brine in the fridge with way too much salt. So while the meat tasted great, it was also on the too salty side for my taste.

Would definitely try again sometime; it's surprisingly not too complicated. The potatoes were more complicated if anything.

[Sapphireho]

The next chapter of ...

"The days of our Solanum lycopersicum",

Or..

" The Young and the Redless".

Finally getting a few more heirlooms, and this is the third time my neighbor brought me a big bag of romas.

Time for another BLT, and another batch of roasted sauce for ziti bake!

[Kiske]

Originally Posted by Sapphireho

Time for another BLT, and another batch of roasted sauce for ziti bake!

This was my thought Friday, I went out and bought everything to do some BLT's last weekend and then things happened and I didn't get to it. I bought some pork belly I'm going to try to cure myself and do some real THICK CUT bacon a few hours in the smoker before a quick fry.

[Sapphireho]

Tomatoes, part of a complete breakfast.

[Sapphireho]

Ok folks at home, it time to play..

PICK THE PAN

Ok, which cast iron pan is:

A) 80+ years old, and slicker than a mambo band,

B) less than 5 years old, seasoned 20 times, and bacon sticks?

[soundman98]

the one on the right looks older according to the handle detailing(lodge cast iron justifying raising their prices to luxury status) and pour spout size...

[Sapphireho]

Originally Posted by soundman98

the one on the right looks older according to the handle detailing(lodge cast iron justifying raising their prices to luxury status) and pour spout size...

Yep, the one on the right is the old one. I think it is an unmarked Wagner. The 8 on the handle tells you what burner hole in a wood burning stove it fits over.

The other is a new lodge.

[spike021]

Originally Posted by Sapphireho

Yep, the one on the right is the old one. I think it is an unmarked Wagner. The 8 on the handle tells you what burner hole in a wood burning stove it fits over.

The other is a new lodge.

I'm surprised that the Lodge gives you trouble.

I've made plenty of thick cut bacon in mine and it never sticks. Occasionally if I let it get a bit too hot and leave it on a little too long some gristle pieces stick but that's about it. No fancy seasoning for me and I've only had it about 3 or 4 years. For bacon I start from cold and a low heat, though. Renders the fat more slowly and then once it gets to temp it starts frying in its own juices.

Originally it belonged to an old coworker and then we did a trade (I had a nice baking steel that didn't fit my old apartment's oven, so he took it). He had told me it was only around a year old and the most he did with it was sand it down further to smooth it out. Maybe that helped?

[Sapphireho]

Originally Posted by spike021

... the most he did with it was sand it down further to smooth it out. Maybe that helped?

Funny you mentioned sanding. I was thinking about doing that to the new one and re-seasoning.

[Sapphireho]

Check this crazy cake out. I made a pound cake from a mix. My only changes were duck eggs instead of chicken, and mostly Amaretto instead of water. The wife called it the coffin cake. Absolutely delicious.

[Ultramaroon]

Originally Posted by Sapphireho

Funny you mentioned sanding. I was thinking about doing that to the new one and re-seasoning.

It's a shit ton of work. Start with a die grinder. BTDT

[Ultramaroon]

Originally Posted by Sapphireho

The wife called it the coffin cake. Absolutely delicious.

RIP

[spike021]

Originally Posted by Sapphireho

Funny you mentioned sanding. I was thinking about doing that to the new one and re-seasoning.

might be worth trying, report back

[spike021]

Last night I made beef curry udon for the first time in a while. I think it was the first time I actually almost 100% nailed the flavor profile from when I had it in Japan. Only thing really lacking were the noodles, even though I bought the refrigerated imported ones from Japan; they just fall apart too easily even with just a quick 30-60 second blanch in boiling water and the texture is totally off.