Reclaiming Your Cast Iron

Von -
I get a lot of emails asking for a video showing how we clean and season our cast iron pans. One of these days, when I burn whatever I was supposed to be filming, I may do that demo, but in the meantime, check out this great article by Noel Christmas from Allrecipes. This is pretty much the exact system I use, and I've never had a problem with rust or food sticking. Enjoy!

.

Kommentare

Kommentar veröffentlichen

Beliebte Posts aus diesem Blog

Lucky Lou Seafood Restaurant

Von -
Bild
I met my friend @zigged the other day for some dim sum at Lucky Lou’s (I told you I’ve been having a dumpling issue lately). I hadn’t been since this place changed names from On Time—not sure what the deal is there, but they still have some carry out menus from there as well.  Anyhow, they give you a big picture menu to order from (I am finding out the little carts pushed around the restaurant don’t seem to exist in the Midwest—even in Chicago’s Chinatown). We chose a bunch of stuff. The first couple of things they brought us were the fried bits (You know I like my mix of crunchy and steamed). There were fried shrimp balls ($3.50) and spring rolls ($2.60). I would say these two things were two of the highlights. The shrimp balls tasted just like they were ground shrimp formed into balls and lightly fried. They were quite dense and filling. The spring rolls were filled with more of a pureed filling of veggies with a little pork—you’re not going to look inside and instantly recogniz...
Mehr anzeigen

Road Trip: Wagner's Village Inn

Von -
Bild
Back on a road trip to meet up with our friends from Cincinnati—meeting halfway between—this time we decided to try Wagner’s Village Inn in Oldenburg. This place was remarkably similar to the Fireside Inn, both in style and menu. The bar area was a little nicer and bigger I would say though. Our server was very friendly and patient with us (it always takes us awhile to get our order in when we’re all together). Naturally, the plan was to order the fried chicken, which we did, but of course we needed some other fried things first right? And always on the quest to find the perfect chicken livers, we ordered a starter of a mix of chicken livers and gizzards. Again, I was disappointed because they were pretty dried out. I think I may be giving up on the deep fried chicken livers (that is unless one of you guys can point me in the right direction). We also had a starter of the fried mushrooms, which were the better choice even though I am guessing they weren't housemade. Singe your mout...
Mehr anzeigen

The Libertine-Revisit

Von -
Bild
So, if you have been following me lately, you know I am a fan of The Libertine.   I have been excited to see they have been pretty well fully booked with reservations a couple of times when I have tried to make a reservation lately (so happy they are taking reservations now). It makes me happy to see a place I really like be successful, even if it means I can’t go that night.   But the other night, we did get a table reserved and went in to try out the latest menu.   We started with the artichoke fritters ($8) and the famer’s cheese and olive tapenade crostini ($10).   Both were good, but the artichoke fritters were our clear winner of the two.   There were 5 little crispy fried balls that were chock full of artichoke and artichoke flavor.   There was a distinct lemon flavor as well and a wonderful cilantro aioli to dip in.   We really liked these, to the point we had to cut the last one in half to make sure we were exactly even (often hubby eats more ...
Mehr anzeigen