show-off!
What's in your cast iron tonight?
- Thread starter mark wlker
- Start date
I feel exactly the same way…trying to optimize my remaining days on earth as best as possible, so I’ve decided to live vicariously through myself…A man's gotta eat...
At my age I don't know how many more chances I'm going to have. Gotta pare down the wine stash while I'm still around.
Tomorrow ain't guaranteed to anyone.
Saturday Covid date night after 2 years is still running...
Agreed
My better half and I decided back in early covid days that since we are stuck at home, know how to cook and enjoy our wines, there really wasn't any reason to go out, spend a bunch of coin only to be disappointed and not have leftovers anymore.
We do Saturday date night each week, throw down, put on favorite music and just hang out, talk, and dine on some good grub...often in sweats and slippers.
Soon the garden will be producing, so our own farm to table thing starts...
My better half and I decided back in early covid days that since we are stuck at home, know how to cook and enjoy our wines, there really wasn't any reason to go out, spend a bunch of coin only to be disappointed and not have leftovers anymore.
We do Saturday date night each week, throw down, put on favorite music and just hang out, talk, and dine on some good grub...often in sweats and slippers.
Soon the garden will be producing, so our own farm to table thing starts...
A lifetime ago I got this recipe from a guy on the old site. The wife and I have been together since we were 17 years old. We go married at 19 when I was in the Air Force. We learned how to make ends meet, and over time got to really enjoy the less costly of foods. This pon is served with navy beans over fried potatoes and onions. This is something we really look forward to, only problem is at 75 years old the weight of the cast iron is about all I can handle and way more then the wife can. Corn bread is just not the same if it’s not cooked in cast iron so I do the cooking.
Attachments
Do you make your own gram masala? If so, a recipe would be super appreciated. If not, a recommended commercial version would be lovely.
Cast iron skillet was used to put color on the corn and cook the shrimp. A small Dutch oven was used to make the refried black beans
Shrimp tostada's and elote corn salad
Grilled cheese is always best in cast iron
Shrimp tostada's and elote corn salad
Grilled cheese is always best in cast iron
Zak
Legend
Nothing yet, but I received this 14" Lodge wok yesterday. Last night I smoothed down the sand casted inner surface with a rust stripping wheel mounted on my cordless drill and reseasoned the wok with grapeseed oil. Tonight or tomorrow I'll break it in with some stir fry. I'm looking forward to eating lots more vegetables!
Zak
Legend
I broke in the cast iron wok with a green bean and chicken stir fry, which I served over brown basmati rice. I used this recipe:
thewoksoflife.com
It was delicious, and will be better when the green beans from the market are fresh and local.
I learned a couple lessons. Most importantly, this heavy cast iron wok takes a long time to heat up. I had to deal with the chicken sticking a bit, and I'm sure that if I waited for the wok to get hotter the chicken have slid around better. Another lesson was that I should use vegetables in season, if possible. Finally, this recipe was not spicy at all. I'll be using more chilis or spicy oils in the future.
Even though the chicken stuck to the surface a bit at first, the wok deglazed well during cooking and cleaned up easily. I cleaned it right on the stove, so I didn't have to carry the hot wok to the sink.
Ready for next time!
String Bean Chicken Stir-fry (A 20-Minute Recipe!)
This quick, restaurant-quality String Bean Chicken Stir-fry recipe tastes just like takeout, with plenty of sauce to soak into a plate of steamed rice.
thewoksoflife.com
It was delicious, and will be better when the green beans from the market are fresh and local.
I learned a couple lessons. Most importantly, this heavy cast iron wok takes a long time to heat up. I had to deal with the chicken sticking a bit, and I'm sure that if I waited for the wok to get hotter the chicken have slid around better. Another lesson was that I should use vegetables in season, if possible. Finally, this recipe was not spicy at all. I'll be using more chilis or spicy oils in the future.
Even though the chicken stuck to the surface a bit at first, the wok deglazed well during cooking and cleaned up easily. I cleaned it right on the stove, so I didn't have to carry the hot wok to the sink.
Ready for next time!
Attachments
claude
Smolt
Shakshuka is great! And easy to make.
Yes, I’ve made it before…and I like mine real spicy…
Coho
G_Smolt
Legend
Sorry for leavin' you hangin' on this, Gary!
I have (and use) a bunch of different garam masala mixtures, and rarely make my own. I have mixtures from Penzeys, World spice co, and Savory spice. My preferred garam masala is a World Spice blend called Kashmiri garam masala - it is roasted to a very (VERY) dark brown, pungent and redolent of cardamom and coriander, and makes a divine curry.
I've come to realize through this thread (and the one at the other site) that my knowledge of foods is pretty damn limited. I spent a few minutes looking at World Spice's site: WOW!
Three weeks ago, I was at a fishing lodge, the first night there the chef served chicken enchilada "bites" as one of her hors d'oeuvres; something she'd cooked at home, cut up and baked again in the lodge oven. They were delicious - I asked her about the seasonings, specifically what kind of chili she used. I guess she gets it from some small Mexican market in Torrance, CA ;-). I cooked chicken enchiladas last week while in So Cal. They were pretty good, my son in law loved the dish but mine paled compared to Margarita's.
The right chiles in a enchilada sauce can be a real game changer. as far as enchiladas go New Mexico grows some of the best for making enchilada sauces. Just go on line and look for where to buy New Mexico grown dried chilies pods in bulk. If she had given you the name of the dried chiles it would have been simple chilies change their name when they are dried. You may end up buying quit a few lbs before you find the right one. But there are a lot of things you can make with the once you don’t think are right for your enchilada sauce.
