Foodies BS Thread.

Yea that sand casting they use now makes for a poorer surface to cook on. Love my cast pieces tho!!

 

The interior surface finish really makes a difference... I still haven't found a CI pan built since 1980 that can be called truly non-stick, as in smooth as glass without pocks and crannies for stuff to get stuck in. But, even today's CI is 100X better than not having any.

 

Frozen fries deep fried in peanut oil = damn near as yummy as fresh.

 

I love cast iron. People have them marked way up around here. I do look at garage sales etc to see if someone is getting rid of cast iron cookware.

 

That's the best way. I have 3, and the 2 best ones are from a garage sale and a second hand store, each from the 40's. The third one is a newer Lodge that's huge and only gets used when I have large stuff or large quantity to cook.

 

its weird to see what different kinds of "appliances" they had as well. Ive seen waffle Irons, irons, cornbread molds etc.

 

I actually kind of like the design of rounded corners. Makes a better path/flow than corners

 

Eh. My granite guy could do something about that. I think.

 

Caldo de pollo.

Chicken soup for y'all non Spanish speakers!

 

needs tapatio....

 

Early cold front, lasted only 36 hours, but it was cold enough for me to make a pot of chicken n dumplings! No photos, but damn it was good!

 

I kinda dig that little set up. if only it was gas or wood burning.. ive got a serious hard on for wood stoves.

 

Had some pickled jalapeños in there!

 

you are on the right track...I like Tapatio in soups though

 

Menudo for sure!