LV is spot on. Pre heat is key, my stove is a slightly newer model of his. ( seriously. Look, the knobs, oven door, vent and control pad/screen are nearly identical. ) Everything except pork. Cold pork/Cold pan. Eggs I usually crack into a steel or Ti cup to speed up the temperature normalization. Everything else is just “cook on” and have fun. You can’t kill these things short of a oxy torch so let your imagination loose.
@Lostviking Thank you for the info and input. @anrkst6973 Thank you! Trust me I am just cooking and cooking some more to see what this pan can do.
What’s the plan for the thistle? (Pokey son of a guns! I’d rather deal with cactus or bull nettle than these. )
Sliced up and sitting in the fridge with salt, pepper, and vinegar. I’ll probably mix it in with my salad for dinner tonight Fried up some pork sausage in bacon grease then smothered it with cabbage. Topped with cheese and Franks Redhot with a side of pickled thistle.
How about a treat for Sunday? Delicious cake in the Mauviel 14 with peaches, blackberries, walnuts, and sesame seeds. Use butter. Work it with your hands. Nobody will care. Now excuse me, I’m gonna go take a nap in my chair now.
I picked up the medium 10" Carbon Pan last week for $34.00 at a local sport shop. https://www.lodgecastiron.com/product/carbon-steel-skillet?sku=CRS10 Fried up a chopped up piece of bacon this morning, As the world continues to spiral out of control. I have been experimenting with ways to stretch meals a bit. I have found that adding a few crushed Saltines to eggs offers some extra substance with little to no change in taste, and only a very slight change in texture. (Note to self, order more Red Eyed Hog) Eggs into the pan, Flip and add some shredded Havarti with caraway seeds, Traditional Option, Healthy Option,
Last week I mixed up an equal amount of Saltines and Italian bread crumbs. Then added some Cajun Seasoning, garlic powder, & onion powder, Beat up two eggs. Then took two hamburgers and dipped them in the egg, and breaded them with the Cracker/Crumb mixture. They turned out very good.
We always use cracker crumbs to do chicken fry (chicken fried steak, schnitzel, etc.). Put them in a Ziploc bag and take a rolling pin to them, bashing first, then rolling into a very coarse texture. Flour, egg wash, and cracker crumbs. It's a different result than bread crumbs alone. Chicken fried hamburger patties was a childhood favorite. I haven't made them in years. I might have to do that next week since I'm working on my menu to go shopping.
We always seem to have slightly stale crackers around after our girls have been home for a visit, I crush them to mix in dumplings flour or eggs. Great way to not waste something.
Peppers Red, Peppers Green, chop some onions in between. Three Eggs, Two crackers, add some Hog to make it mean. Heat the pan, and add some pork, Add the rest, then stir with fork, In go the eggs, cook them steady, Top with Cheddar, you have ready, Add some spinach to make Popeye proud, Or, eat with toast, like the normal crowd
A little turkey camp tailgate walleye, soaked in hot sauce with onions and parmesan cheese. Makes a tasty taco! Its always best to cover the back of your truck in fish grease while in bear country right? ha ha ha.
Looks deeeelish! Make a space at home somewhere to save broken down cardboard boxes, lay one or two out/in your tailgate/truckbed…no messy clean up.
That is a great idea! I actually have a large stack of cardboard for target backers and skinning critters.... I will definitely throw one in the truck for a spatter guard next trip!
