What's in your cast iron tonight?

[Cliff]

How do you get burnt on crusty stuff off of your cast iron, asking for a friend…

Strip it to bare metal and then re-season. To strip it spray the pan liberally with Easy Off oven cleaner (yellow top) and stick it in a plastic garbage sack for a week. Then rinse and start scraping at the crud. It might take a couple of attempts. Sure works for me. I just cleaned an old BSR pan this way - the same one used for the pheasant breasts in my post above.

 

[Kilchis]

Instead of sugar, try a finely grated carrot. It adds a layer of sweetness but you won't taste the carrot.

 

[Russell]

Picked up some short ribs on special and soaked them in some Korean style marinade from Raichlen's "Sauces Rubs and Marinades. Came out very tasty.

 

[Porter2]

Cast iron cooked snake river ranch steak rested and cut sliced and dropped on mushroom risotto with asparagus on the side. Served with a cold IPA. Topped with parmigiana cheese and green onion.

 

[Cliff]

Dinner the other night was wild turkey fajitas in my 10" Wagner pan, from a tom I shot last spring with my 91 year old LC Smith shotgun. I've never made fajitas before. It was delicious.

 

[G_Smolt]

 

[SteelHeadDave]

Nice dude, what pan is that? The modern hinge at the top and deep pour spouts have me confused.

 

[G_Smolt]

Nice dude, what pan is that?

Cuisinel 12"

 

[VMP]

Gambas al ajillo (last of the 2022 spot prawns, garlic, olive oil, cilantro, etc) and potato/cheese/onion pierogi.

 

[Nick Clayton]

Gambas al ajillo (last of the 2022 spot prawns, garlic, olive oil, cilantro, etc) and potato/cheese/onion pierogi.

That looks amazing, but more than anything I'm super impressed you managed to make spot prawns last that long! It's downright embarrassing how fast I mow through those things when I get some

 

[Zak]

Buffalo chicken dip. First time making it. Good, but too salty.

 

[SteelHeadDave]

Feeling a little under the weather this week. Made some shmaltz and gribenes with a whole chicken skin. Shmaltz added to the matzo ball dough. Overwintered carrots and parsnips for the stock and soup. Gribenes snacked on while soup cooks. Feeling nourished, cozy and somewhat gluttonous from eating all that fried chicken skin.

 

[Zak]

View attachment 49989

Feeling a little under the weather this week. Made some shmaltz and gribenes with a whole chicken skin. Shmaltz added to the matzo ball dough. Overwintered carrots and parsnips for the stock and soup. Gribenes snacked on while soup cooks. Feeling nourished, cozy and somewhat gluttonous from eating all that fried chicken skin.

I learned a new word!

Schmaltz and Gribenes

How to render chicken fat and make crispy gribenes cracklings, a classic ingredient in traditional Jewish cooking. Easy recipe with step-by-step photos.

toriavey.com

 

[SteelHeadDave]

I learned a new word!

Schmaltz and Gribenes

How to render chicken fat and make crispy gribenes cracklings, a classic ingredient in traditional Jewish cooking. Easy recipe with step-by-step photos.

toriavey.com

It’s a fun way to utilize chicken skin for sure. I’d like to try it with a duck sometime.

 

[Matt B]

It’s a fun way to utilize chicken skin for sure. I’d like to try it with a duck sometime.

That led me to a chopped liver recipe that intrigues me. I think my wife might divorce me if I made it while she’s around though. She hates liver.

 

[John Svahn]

Pintos in the dutch oven on top of the woodstove. Sausages in the skillet on the okeefe and merritt

 

[O' Clarkii Stomias]

Deep dish pizza w/ 00 Central Milling flour sourdough crust.

 

[Kilchis]

Am I the only one who looked at this photo and immediately saw chironomids?

 

[SteelHeadDave]

Waffles

 

[O' Clarkii Stomias]

View attachment 50885
View attachment 50886
Waffles

What's the backstory on the Wagner #8? Family heirloom, or did you find/buy it? Sweet piece! I'm jealous!