Foodies BS Thread.

Regional cuisine of India, like regional cuisines of Europe or Mexico or Asia

 

Beef and broccoli homemade.

 

https://youtu.be/kkacO4hyqpo

 

Oooo, that wrap sounds right up my alley. Might have to try to make that. Maybe not deep fried, though.

Hot and buttered? CT does theirs different than Maine.

This is why I laughed at a question about how different BBQ can be in texas one time. It's all Texas, right?



Like saying that British food, French food, Spanish food, Italian food, and German food is all European, how different can it be?



I know that about India, too, but if I'm honest - I think I've talked about it before, I am so out of the loop on Indian food. I'll have it, but I have no idea what I'm having, or where in India it is from.

Modern dish soap isn't a soap w/ lye, you can use it. I use it with a blue scotchbrite pad, throw some olive oil in there, let 'er rip. It's a hunk of metal. The only way you can really screw it up is by thermal shock, otherwise you can recover them from just about anything, which is why I love cast iron

 

Yeah, I just very rarely feel the need to use soap since I'm boiling it and then heating oil up to it's smoking point, I figure I've disinfected it enough lol

 

Yeah, I don't hit it with a brillo pad though. I have a chainmail but that's for after an "Oh, whoops, forgot that pan was left on" cook

 

Like Southern Mexico/Central America and Mole. Every village has their own take and everyone's Grandmother has the best recipe.

I grew up in the Vancouver BC area with it's strong Indian immigrant population. I love the food, but have little understanding of the regional cuisines. Southern, as with most of the tropics is hotter seasonings and I'm sure that like China/Asia there is probably a dairy line but as with fish/pork in Europe it is complicated by religion.

When I was in the industry, studying the history of cuisines was a strong sideline/hobby. I find it fascinating. Just realize how important potato and tomato are to some European cuisines and then know that they are new word items. Same with maize corn.

I have a cast iron pan I inherited from my mother that is so well seasoned none of the pans I've bought can match it. But yes, I'll hit it with soapy water and a scraper if need be and a bit of oil when it it dry on the stove top.

It also has a much smoother surface than the Lodge pans readily available these days.

 

It's probably less about the seasoning and more about the surface finish. I have modern lodge pans. I hit it with my palm sander to get the seasoning off, and down to I THINK 320 grit. I don't have a profilometer at home, but it's a LOT smoother than the lodge factory finish. Slap some oil in there, season it, and that thing is AWESOME. Older pans used to have that done, then nowadays they marketed it away. My work horse pans have all been hit with the palm sander and they're awesome. I still have a 10" that hasn't been done, and it's really good for bread (smooth one is too, to be fair).

 

you can soap/water a well seasoned pan. that old forbidden soap thing was from back in the day when soap was lye based. not the case anymore. the trick is to get it dry afterwards.

 

I don't think it hurts them either, but I feel like I can taste dish soap in stuff I cook after washing cast iron. I'd say I was mine my probably 25% of the time. Usually I just wipe them out with paper towels.

 

The best method is whatever doesn't kill people and works for you

I wash mine every time with soap and a scotch brite (sometimes I won't, if I do a focaccia then the next thing is fries or something, f it), then after it goes on the burner and then olive oil. I never get a taste from the soap on mine.

 

This company makes some killer skillets, they come with a polished interior. I got my sister the no. 10 skillet for Xmas and she loves it. I’d love to have one of their carbon steel pans but $$$?
https://smithey.com/
I inherited my Grandmothers old skillets from my mom. They were very well seasoned. I wash them with hot water and a light squirt of soap, immediately hand dry then use food grade mineral oil to lightly coat the interior. If the oven is still warm I’ll stick in overnight if not I’ll turn the oven light on and do the same. Food grade mineral oil doesn’t go rancid.

 

Chicken Stew

 

Sprouts and pork loin.

 

Meatballs, tatters and gravy. Wife- “Get the hell out of the kitchen when I’m cooking.” Yes dear.

 

Damn that looks tasty AF!

 

Comfort food for sure!

 

Coconut lime chicken and rice

 

Yum

 

Hong Kong diner food. It’s a pork and corn sauce over rice. I can shovel this into my mouth like a savage.