Foodies BS Thread.

One of my favorite dishes to make

Expensive per plate cost but DAMN it is tasty!

 

Same here, or my wife is in the kitchen and gives me the "you are crazy" look when I take pictures - she does not understand the posting of food pictures on a truck forum thing

 

I've got a little something cookin'.

 

Nonsense! It's easy!

 

Heeeyyyy, you're the boss. Make it how you want!

 

Pork roast came out great!

 

Made quail poppers. Quails breasted out tossed in Rudy's poultry and cayenne. Stuffed jalapeños with jalapeño cream cheese and wrapped in pepper bacon.

 

look up crockpot roasts. that's usually what we do. Start it in the morning and come dinner time, all you need to do is fix some biscuits and potatoes.

 

Looks good man, I like to bacon wrap my doves and grill them...

 

THIS.

The crock pot is a highly under-rated and under-appreciated piece of kitchen hardware.

Set it up before work, it cooks while you're away. Come home, and let said roast rest while you whip up sides and bam...easy and silly good home-cooked dinner.

 

So I got this on V-Day...

$99 Lodge Seasoned Cast Iron 5 Piece Bundle. 10.5" Griddle, 8" Skillet, 10.25" Skillet, 10.25" Dutch Oven, and 10.25" Lid,Black

http://www.amazon.com/Lodge-L5HS3-5-Pc-Starter-Set/dp/B004QM8SLG

And i have been googleing ways to season and clean it... and there are a bunch of different ways... some say animal fat, some say veg oil, and some say lard...

Can all of u great cast iron gurus help me? clear things up for me!

 

o p.s.

I bought 2 packs of bacon to start with... figured that would do the 3 skillets

 

She won't let me use cast iron on the glass top stove. Can only use it in the oven now.

 

That sucks.... luckly we rent and have an older cook top.

 

Anyone??

 

What do you need?

 

Please see above post, im asking the cast iron gurus for advice, i have read alot of different ways to season and clean my new pans and was wondering what the gurus had to say.

 

Ohh got yah. My buddy just uses veg oil and he says that works just fine.

 

I wash mine after each heavy use and do a fast re-season.

First time, wash the thing hard and make sure its CLEAN.

Then put it (empty) on your stove on the lowest heat for about 10 minutes...enough to warm it up and dry even the most minute of crooks & nannies.

Preheat your oven to 200, 225, just whatever is really damn low for your box.

I use shortening. Lard is good too. Don't use an oil if you can help it.

Liberally coat the cooking surface, including the sides. At least once a year I do a scrub clean and do the WHOLE pan, it is easier to clean that way. Not so much as leaving chunks of white behind, but definitely coat it. Use regular paper towels to apply.

Then turn it upside down and put it in your low heat oven. Stick a cookie sheet on the bottom rack under it just to catch any errant drippings.

Leave it for like two hours.

Then turn off and allow to cool.

You now have a seasoned cast iron *cookingthing*. Works for skillets, pans, dutch ovens, whatever.

 

Thank you Xaks.