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Post by The Walk of the Penguin Mich on Sept 20, 2018 17:31:03 GMT -5
You gonna drink it all before you come home? Isn’t that a bit over your alcohol allowance? <says the person who has exceeded this allowance TNTC> Our next trip is going to be Ireland and the Whisky Trail. I’m guessing we are going to waaaay exceed what we should bring back duty free. If you do, try not to fly out of JFK. The West coast is much more relaxed about the limit than the East. I am still bitter about the Spanish hot sauce that I had to give up at JFK. It cost me a pretty penny too. When we came back from France a few years ago, not only did TD go hog wild in the Calvados tasting rooms, he also had a little scotch shopping spree in the duty free store. Between us, we had close to 10 bottles of booze. I was positive we were going to get snagged. The Calvados wound up in our luggage (checked). We were hand carrying the scotch. Luckily, we flew direct from Paris to Vancouver, and Canadian customs wasn’t really interested. We said we brought back scotch and Calvados, they never asked how much. Going through customs (we did go through the regular lanes, not Nexus) to get back into the US, we said the same thing. No interest.
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Post by Deleted on Sept 20, 2018 19:14:54 GMT -5
DH and I have taken lots of whisky home to the US; Cadenhead's has a shop in London as well and I was in London on Business occasionally. Every time I've declared it all- not worth the risk of confiscation. I've never been asked to pay duty. I just figure if I do have to at some point, it's OK.
I would have been ticked off at losing the hot sauce, too!
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Opti
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Post by Opti on Sept 20, 2018 20:45:17 GMT -5
Three bottles of whisky from Cadenhead's in Edinburgh. Straight from the cask, no mixing even in the same malting, no dilution, no filtration. Extraordinary stuff you can't buy in the US. Total $270. Sounds interesting. I wish I could just have a taste.
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Post by Deleted on Sept 21, 2018 3:31:57 GMT -5
Sounds interesting. I wish I could just have a taste. My church has a "God and Guinness" group and every once in awhile we have a "tasting"- mostly people bringing in interesting beers, but I posted about this on FB and promised to bring one bottle to the next one we have. I did warn them that if they put it on ice or mix it with Coca-Cola I might have to hurt them.
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Post by Deleted on Oct 19, 2018 17:09:30 GMT -5
First, an update on the whisky transit: declared it, didn't have to pay duty. Sigh of relief!
I just got back from an overnight trip to Chicago with my 4-year old granddaughter. I'd tested the waters with an overnight stay in Des Moines, where she lives, to make sure she was OK without her parents. No issues at all. So- I cashed in a few AA miles, added some Real Money, cashed in some Hilton points and we flew from Des Moines to Chicago Tuesday, stayed Tuesday night and returned Wednesday. Never got into the city- hadn't planned on it since we landed around 2:30 PM and left at 12:30 the next afternoon.
She loved the view of O'Hare from the airport (it's right across the street), the pool, the giant dinosaur skeleton replica in O'Hare Terminal B, and of course the plane trip itself. We had beautiful, clear weather. I let her choose an ice cream treat from the case in the gift shop- she had an ice cream sandwich, which she'd never had before. Not surprisingly, she loved that, too.
It really was priceless. I realized later how much more focused I am on experiences- didn't buy her a single made-in-China souvenir but splurged on a day pass to the Admiral's Club since we had plenty of time till our flight home.
I AM finishing up a book about our trip on Shutterfly.
We plan to do this again in the summer and at the very least will visit the Aquarium.
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TheOtherMe
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Post by TheOtherMe on Oct 19, 2018 17:41:16 GMT -5
Were you impressed with the Des Moines airport?
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Post by Deleted on Oct 19, 2018 21:53:18 GMT -5
Were you impressed with the Des Moines airport? It was OK- 5 miles from where DS and DDIL live, so very convenient. Nice TSA- they gave DGD a sticker. Awful food prices. A large bottle of water, pretzels and hummus, an ordinary turkey wrap sandwich and a salad with arugula and quinoa - $28.35. Really?
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milee
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Post by milee on Oct 19, 2018 22:28:46 GMT -5
Old cast iron pans. For years, I've used a couple of basic Lodge CI skillets I got from Walmart. They weren't very smooth or nonstick when new so I sanded their interiors and did the flax oil seasoning and after that, they've been really nice and nonstick; getting better every year. But... youngest son has been watching his older brother go off to college and realizing he's next. He cooks with me often and asked if I'd give him his own CI skillet. Of course I want him to have CI that's nice and nonstick but I'm feeling lazy and don't want to bother with all the sanding the Lodge required. So I'm going to give him these nicely seasoned and working but cheapie Lodges and am getting myself some vintage Griswolds I've always wanted.
One arrived yesterday and even though it's around 100 years old, it's silky smooth. Made fantastic eggs and then it just wiped clean. I'm a little infatuated with this stuff. Can't wait for the bigger ones to get here. A few need TLC, but I know how to do that. They'll last longer than I will and when I die, my kids can cook their eggs in them.
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Apple
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Post by Apple on Oct 20, 2018 7:00:09 GMT -5
Old cast iron pans. For years, I've used a couple of basic Lodge CI skillets I got from Walmart. They weren't very smooth or nonstick when new so I sanded their interiors and did the flax oil seasoning and after that, they've been really nice and nonstick; getting better every year. But... youngest son has been watching his older brother go off to college and realizing he's next. He cooks with me often and asked if I'd give him his own CI skillet. Of course I want him to have CI that's nice and nonstick but I'm feeling lazy and don't want to bother with all the sanding the Lodge required. So I'm going to give him these nicely seasoned and working but cheapie Lodges and am getting myself some vintage Griswolds I've always wanted.
One arrived yesterday and even though it's around 100 years old, it's silky smooth. Made fantastic eggs and then it just wiped clean. I'm a little infatuated with this stuff. Can't wait for the bigger ones to get here. A few need TLC, but I know how to do that. They'll last longer than I will and when I die, my kids can cook their eggs in them. Love this! I've found with just a lot of use, my Lodge skillets do just fine (the bumpiness smooths out, just takes a while to get there), but my Wagner and Griswold are the daily users. A few years ago my son was cooking something and asked me "what am I going to do when I move out?" I asked what he meant by that. He said something about only using cast iron skillets, and what was he going to do without them. I told him I already had him covered and had been collecting a few skillets, a dutch oven, etc, for him already. When he moves out, he'll be well stocked. He's not a sentimental kid, but I know that my cast iron is going to have a good long life after I die! My favorite piece is a fairly recent find-- an old bean pot/cauldron (likely 1800s). I still need to strip the paint off of it and season it for use, but it is a beautiful piece (and I'll use the hell out of it once I quit being lazy and get it taken care of).
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milee
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Post by milee on Oct 20, 2018 7:44:53 GMT -5
^ Yes, I realized our problem was going to be that son and I like and use the same pans, so when he moved out... who gets custody of the favorites?
I'm starting on this replacement thing early, though, since it takes me a while to get the seasoning where I want it. People say - and they're right - that even brand new, bumpy Lodge is nonstick enough to cook eggs. But I've found with the rougher or less seasoned pieces that the amount of oil needed to cook eggs is more than I want to use. So I like to sand the bottom of a cheapie Lodge really smooth and then build up seasoning so that when I cook an egg, it needs less than a tsp of oil. My well-used but smooth seasoned cheapies are nonstick to the point where all I have to do is put a big drop of oil on the bottom, smear the oil around with a finger or paper towel and an egg will slide around with no sticking at all. Since we don't eat greasy stuff often, it takes me around a year of use to get the seasoning to that level.
But from this first nicer piece of old Griswold I got, I don't think any of this older stuff (which was sanded smooth when it was made unlike how the cheap pans are made now) is going to require anywhere near that amount of work or time. Sheesh, it's already slick and amazing. The other pieces (some Wagner, some unmarked) aren't in as nice a condition as this little one, but if they're half as nice underneath the crud, I'll be very happy. Getting 100 year old baked on crud and rust off is not as hard as the work it took to sand down the Lodge finish. Son and I are excited about building a redneck electrolysis tank to clean them; good project for next weekend.
I sound like I'm knocking the Lodge. I'm not. And if I finances were tight, I'd totally do the exact same thing again - inexpensive Lodge at Walmart, sand, season, have nice pan after some sweat and use. But finding this old stuff that's just so finely made and being able to have something that's a century old that performs flawlessly is just appealing. I get tired of the disposable society.
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Post by Deleted on Oct 20, 2018 8:27:38 GMT -5
Old cast iron pans. <snip>So I'm going to give him these nicely seasoned and working but cheapie Lodges and am getting myself some vintage Griswolds I've always wanted.
<snip>They'll last longer than I will and when I die, my kids can cook their eggs in them. DH loved to cook and would often mention the cast-iron pans he'd bought at a craft fair from someone who made them. When his previous GF cleared her things out of his house, she took them. (DH had chosen not to be there; he joked that maybe she thought she was entitled to them because she was with him when he bought them.) We weren't into gift-giving but one Christmas I got him a set of Griswolds from e-Bay as a Christmas present. He used them all the time and now so do I. I love them and the people at the blood bank love my hemoglobin levels- cooking in cast iron may help! Bonus: my mother told me that my great-grandmother and her sister used to work as domestic servants for the Griswold family. (That branch of the family lived in Erie, PA.) She said the Griswolds weren't very nice employers.
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Apple
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Post by Apple on Oct 20, 2018 9:34:28 GMT -5
One way to get a good start on a nice finish (after seasoning) is to cook cornbread! I thought it was kind of weird, but it works. I don't add any oil to my eggs (with any of my CI skillets), and they are still non-stick. I do cheat sometimes and cook something greasy in it first though (like bacon or sausage) and leave the grease in there for my eggs.
My sister got my gramma's dutch oven, and rarely uses it. So, I get the roll pan. If she keeps insisting she gets that too, I'm stealing the dutch oven from her.
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Post by Deleted on Oct 20, 2018 17:07:04 GMT -5
Go to "Antiques & Collectibles" shops to find the cast iron you want. I have some from my MIL's shop.
I also have a few pieces of the newer stuff. I pretty much only cook cornbread in it, and it seems to be fine. But then I don't really fry anything. I only know how to cook scrambled eggs, and those require butter. So a "nonstick" pan works fine with a minimal amount of butter.
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ZaireinHD
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Post by ZaireinHD on Oct 20, 2018 22:56:25 GMT -5
I am in trouble! I far underestimated my wants I've wanted all this year. I have come into some money that I am suppose to budget out. and now currently before I received this money. 1. I was thinking from a place of not having money to spend 2. It was easier to think sure I wouldn't have a issue with making good purchase decisions. only continuing to make needed purchases 3. I got paid more than I expected Today I have wasted money on: 3 streaming movies from $3.99 to $7.99 + purchased 3 Blu-Ray DVD movies for home collection + called for 5 deliveries instead of cooking lunch and dinner
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zibazinski
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Post by zibazinski on Oct 21, 2018 6:33:01 GMT -5
I am in trouble! I far underestimated my wants I've wanted all this year. I have come into some money that I am suppose to budget out. and now currently before I received this money. 1. I was thinking from a place of not having money to spend 2. It was easier to think sure I wouldn't have a issue with making good purchase decisions. only continuing to make needed purchases 3. I got paid more than I expected Today I have wasted money on: 3 streaming movies from $3.99 to $7.99 + purchased 3 Blu-Ray DVD movies for home collection + called for 5 deliveries instead of cooking lunch and dinner Make this a one time thing and you’re good
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Post by Deleted on Oct 21, 2018 17:13:07 GMT -5
I am in trouble! I far underestimated my wants I've wanted all this year. I have come into some money that I am suppose to budget out. and now currently before I received this money. 1. I was thinking from a place of not having money to spend 2. It was easier to think sure I wouldn't have a issue with making good purchase decisions. only continuing to make needed purchases 3. I got paid more than I expected Today I have wasted money on: 3 streaming movies from $3.99 to $7.99 + purchased 3 Blu-Ray DVD movies for home collection + called for 5 deliveries instead of cooking lunch and dinner Try to remember that you are about to be unemployed. Make a budget, please?
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ZaireinHD
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Post by ZaireinHD on Oct 21, 2018 17:35:57 GMT -5
yes- of course I have a budget I am also aware this is not added money. as if winning the lottery, or winning at a casino, or inheritance or even a loan. I am aware that this has to be spent by forecasting out. but with that said. the items I have wanted to purchase are turning up to be more important now. only because I see the money is available now. like right now. so I can purchase that Laptop, replace both two pairs of boots, get that shopping kart, replace all my pots and pans, replace this old vacuum, and I whole list of other shit.
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Post by Deleted on Oct 21, 2018 18:15:42 GMT -5
yes- of course I have a budget I am also aware this is not added money. as if winning the lottery, or winning at a casino, or inheritance or even a loan. I am aware that this has to be spent by forecasting out. but with that said. the items I have wanted to purchase are turning up to be more important now. only because I see the money is available now. like right now. so I can purchase that Laptop, replace both two pairs of boots, get that shopping kart, replace all my pots and pans, replace this old vacuum, and I whole list of other shit. You have got to be kidding, of course. When I quit my private school teaching job and hadn't found a new one yet, I obsessed over every little expenditure from shampoo to toilet paper. I went to the Health Department for my tb test even though I had good health insurance because I didn't want to pay the co-pay. I froze spending as much as possible. If this isn't a joke, please go talk to someone.
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ZaireinHD
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Post by ZaireinHD on Oct 21, 2018 18:20:31 GMT -5
YUP! will do!
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azucena
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Post by azucena on Oct 22, 2018 13:35:07 GMT -5
^ Yes, I realized our problem was going to be that son and I like and use the same pans, so when he moved out... who gets custody of the favorites? I'm starting on this replacement thing early, though, since it takes me a while to get the seasoning where I want it. People say - and they're right - that even brand new, bumpy Lodge is nonstick enough to cook eggs. But I've found with the rougher or less seasoned pieces that the amount of oil needed to cook eggs is more than I want to use. So I like to sand the bottom of a cheapie Lodge really smooth and then build up seasoning so that when I cook an egg, it needs less than a tsp of oil. My well-used but smooth seasoned cheapies are nonstick to the point where all I have to do is put a big drop of oil on the bottom, smear the oil around with a finger or paper towel and an egg will slide around with no sticking at all. Since we don't eat greasy stuff often, it takes me around a year of use to get the seasoning to that level. But from this first nicer piece of old Griswold I got, I don't think any of this older stuff (which was sanded smooth when it was made unlike how the cheap pans are made now) is going to require anywhere near that amount of work or time. Sheesh, it's already slick and amazing. The other pieces (some Wagner, some unmarked) aren't in as nice a condition as this little one, but if they're half as nice underneath the crud, I'll be very happy. Getting 100 year old baked on crud and rust off is not as hard as the work it took to sand down the Lodge finish. Son and I are excited about building a redneck electrolysis tank to clean them; good project for next weekend. I sound like I'm knocking the Lodge. I'm not. And if I finances were tight, I'd totally do the exact same thing again - inexpensive Lodge at Walmart, sand, season, have nice pan after some sweat and use. But finding this old stuff that's just so finely made and being able to have something that's a century old that performs flawlessly is just appealing. I get tired of the disposable society. All this talk of sanding Lodge pans is probably why I can never make myself like cast iron. I had no idea sanding was required if the pan starts out bumpy, but that makes total sense. I will keep my eye out for older cast iron because I really want to like it!
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milee
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Post by milee on Oct 22, 2018 14:35:12 GMT -5
^ Yes, I realized our problem was going to be that son and I like and use the same pans, so when he moved out... who gets custody of the favorites? I'm starting on this replacement thing early, though, since it takes me a while to get the seasoning where I want it. People say - and they're right - that even brand new, bumpy Lodge is nonstick enough to cook eggs. But I've found with the rougher or less seasoned pieces that the amount of oil needed to cook eggs is more than I want to use. So I like to sand the bottom of a cheapie Lodge really smooth and then build up seasoning so that when I cook an egg, it needs less than a tsp of oil. My well-used but smooth seasoned cheapies are nonstick to the point where all I have to do is put a big drop of oil on the bottom, smear the oil around with a finger or paper towel and an egg will slide around with no sticking at all. Since we don't eat greasy stuff often, it takes me around a year of use to get the seasoning to that level. But from this first nicer piece of old Griswold I got, I don't think any of this older stuff (which was sanded smooth when it was made unlike how the cheap pans are made now) is going to require anywhere near that amount of work or time. Sheesh, it's already slick and amazing. The other pieces (some Wagner, some unmarked) aren't in as nice a condition as this little one, but if they're half as nice underneath the crud, I'll be very happy. Getting 100 year old baked on crud and rust off is not as hard as the work it took to sand down the Lodge finish. Son and I are excited about building a redneck electrolysis tank to clean them; good project for next weekend. I sound like I'm knocking the Lodge. I'm not. And if I finances were tight, I'd totally do the exact same thing again - inexpensive Lodge at Walmart, sand, season, have nice pan after some sweat and use. But finding this old stuff that's just so finely made and being able to have something that's a century old that performs flawlessly is just appealing. I get tired of the disposable society. All this talk of sanding Lodge pans is probably why I can never make myself like cast iron. I had no idea sanding was required if the pan starts out bumpy, but that makes total sense. I will keep my eye out for older cast iron because I really want to like it! Before I steer you in the wrong direction, I should explain. Cast iron is awesome stuff and depending on what you normally cook you may or may not need something with a smooth surface. If you will primarily cook meat - especially meat that has some fat on it - in your cast iron or if you don't mind using a lot of oil you can use even the roughest, bumpiest cast iron pan out there with no problem. Steak, hamburger, pork, sausage, bacon, fried foods, cornbread... all those things contain their own lubricating fat and the surface doesn't matter one bit; no need to worry about any fancy smooth pan or maintenance. Or if you like your eggs cooked in bacon drippings or several tablespoons butter or oil, those will also work fine in cast iron with any roughness of surface. Here's a video showing a guy cooking eggs in the roughest, nastiest pan you can imagine and it works fine: It works because he's essentially deep fat frying in a thick layer of oil. Steak or bacon would work just fine in that pan, too. Unfortunately, although I love all that stuff it doesn't love my gut so I don't eat those things often. My cast iron is mostly used for sauteeing or roasting veggies, cooking eggs with virtually zero fat (literally just quickly swipe the pat over the surface, less than 1/2 tsp), searing lean chicken, cooking tortillas and things where I don't want to add much fat. If the guy in the linked video used the amount of butter/oil I use, he'd still be trying to scrub off all the stuck on eggs. So for the things I want to cook in cast iron with very little fat involved, smooth surface makes a huge difference. So don't think you necessarily have to use a smooth cast iron pan. Think about the types of foods you want to cook in it before deciding if it's needed. If you don't need a smooth pan, the Lodge CI is the bargain of the century. Dirt cheap and will last 100+ years... doesn't get more YM than that...
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azucena
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Post by azucena on Oct 22, 2018 14:38:38 GMT -5
Even when I cook meat, I have a heck of a time getting the pan clean. It's so much easier to use non-stick, but I know that stuff is harmful so I keep trying to like alternatives.
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milee
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Post by milee on Oct 22, 2018 14:40:00 GMT -5
Even when I cook meat, I have a heck of a time getting the pan clean. It's so much easier to use non-stick, but I know that stuff is harmful so I keep trying to like alternatives. It's sticking in a cast iron pan? I can give some ideas on seasoning or temp if you'd like.
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azucena
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Post by azucena on Oct 22, 2018 15:04:08 GMT -5
Even when I cook meat, I have a heck of a time getting the pan clean. It's so much easier to use non-stick, but I know that stuff is harmful so I keep trying to like alternatives. It's sticking in a cast iron pan? I can give some ideas on seasoning or temp if you'd like. Yes it sticks in cast iron that I've attempted to season. Tips would be great.
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milee
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Post by milee on Oct 22, 2018 15:29:00 GMT -5
I'm not an expert and I don't play one on TV. Here are some places where experts give advice on this: My guess is there are a few things happening. If things have always stuck to the pan, the first layer of seasoning isn't secure. Causes a snowball - seasoning isn't secure so when you cook things stick and then when you have to scrub things off even more of the seasoning comes off which makes the problem worse. If it's a seasoning issue, it might be worth it to strip it down and start again with new seasoning. Since this isn't a pan for collecting or display, it's not like you have to worry about it being pretty so you could just strip the inside and re-season that. With a newly seasoned pan, the seasoning is not fully cured. Until you've cooked fatty things or coated it with oil and cooked with it for 6 months or so, the seasoning is tender and can come off. That could have happened with your pan, but if you re-season and be nice to it for a little while, the seasoning will bake on and you won't have to be nice to it forever. So use extra oil at first or only cook certain kinds of foods. There is one CI manufacturer that recommends cooking things like ground beef and onions for a while because they help the seasoning. Oddly enough, although bacon has a lot of fat in it, most brands also have a lot of sugar and the sugar can strip newer seasoning, so either don't do bacon for a few months after new seasoning or make sure you buy a no-sugar type. The other thing that can cause seasoning to fail is overheating the pan. Depending on your stove, you might find that even "medium" heat is too hot for most CI cooking. Even though I use "high" heat on my aluminum pans, with the CI, I've found (thanks to the castiron reddit tips) the best way to preheat and cook with CI is a long preheat and much lower stove temp than I was used to. To cook meat, I now preheat for 2 minutes on temp setting 2 (of 10), 2 more minutes on temp setting 4, 2-4 more minutes on temp setting 5 or 6 for a total preheat time of 6-8 minutes. As soon as I add the meat, I even turn down the temp to 5. More than that and things burn and stick. So maybe check the seasoning and the temp?
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weltschmerz
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Post by weltschmerz on Oct 22, 2018 15:38:06 GMT -5
Milee, you said that you made the quick flatbread. How did it turn out?
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milee
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Post by milee on Oct 22, 2018 15:46:08 GMT -5
Milee, you said that you made the quick flatbread. How did it turn out? Really yummy. Very quick and easy with fantastic, slightly tangy flavor. Tender. I wish I could eat white flour without getting digestive issues because I would have eaten several of them. We didn't have self-rising flour so had to add a few ingredients to regular flour, but they were super easy. Here's what we did: 2 c all purpose flour 3/4 tsp baking powder 2 tsp kosher salt 1/2 tsp sugar 1 c plain whole fat Greek yogurt Whisk together dry ingredients. Stir in yogurt. • If using Kitchenaid, use dough hook and mix 1-2 minutes. • If mixing by hand, transfer to a lightly floured surface and knead until smooth one minute. Wrap, let rest 15 minutes. Divide into 4 pieces and on a floured surface, roll or press into rough rounds about 1/8” thick. Heat cast iron skillet/griddle on medium for 5 minutes. When warm, cover surface with thin coat EVOO (about 1 tsp). One at a time, cook flatbreads until underside is golden brown and it’s beginning to puff up – about 2 minutes. Flip and lightly brown other side – about 1-2 minutes. Repeat with remaining flatbreads.
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weltschmerz
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Post by weltschmerz on Oct 22, 2018 15:56:55 GMT -5
Good to know, Milee. The guy said "just two ingredients", but I definitely think it would need a bit of salt. I'll have to make some.
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milee
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Post by milee on Oct 22, 2018 16:53:52 GMT -5
.... The guy said "just two ingredients", but I definitely think it would need a bit of salt. .... If you have self-rising flour, I think you could make it with just that and yogurt. We don't have the pantry space for self-rising flour. Especially since half of us can really only eat very limited amounts of white flour without getting sick, it's a little silly how many different types of flour we generally stock. But the Happy Baker (son #2) does use it and go through it, so I don't mind. I'd rather he have baking as a hobby than a lot of the other hobbies teen boys have. We normally have all purpose, whole wheat, bread flour, typo 00 for his pasta equipment, and sometimes cake or rye flour, so I drew the line at self-rising. It's easy enough for him to add a little baking powder and salt to the AP flour. Happy baker is not a huge yogurt fan so he didn't care for the slight tang of the flatbreads, but I thought they were great.
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weltschmerz
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Post by weltschmerz on Oct 22, 2018 18:24:48 GMT -5
I'll buy some self-rising flour next time I go shopping.
I'm always on the lookout for cast iron at the thrift stores and flea markets, but I haven't seen any in a long, long time. I guess cast iron pans are "in" again. I have my mom's old cast iron frying pan, which must be about 70 years old by now. I love it.
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