What's Cooking?

[311splawndude]

Random gumbo pic because forum

 

[MrDowntown]

Bacon wrapped jalapeños stuffed with cheddar and cream cheese. Smoked over hickory. took the seeds but left the membrane...i like my jalapeños to have some heat...

 

[311splawndude]

Yep - that's how I like em

 

[Donnie B.]

Mexican Lasagna.

 

[jaxadam]

Random gumbo pic because forum

That better have some crawfish in it.

 

[311splawndude]

Sorry. That was shrimp only. All I had

I'll get you some crawfish pics. We call crawdads here.

 

[Exo-metal]

Bbq chicken again

 

[Exo-metal]

Love my 22' stainless steel weber grill. I bought a small propane tank and line to feed the flame and with B&B large charcoal I can't lose.

 

[japetus]

3 day cold fermented dough, cast iron pan pizza.

 

[MrDowntown]

3 day cold fermented dough, cast iron pan pizza.

Haven’t eaten yet. Ima BITCH for pizza! Looks good

 

[japetus]

Haven’t eaten yet. Ima BITCH for pizza! Looks good

I usually do NY style but I am a sucker for a good cast iron thicc pizza. I shred the mozz on first then sauce (crushed Cento with a little salt and basil, uncooked) on top, with freshly grated parm to finish. 475 for 18-20 min

 

[Donnie B.]

cast iron pan

Ever tried old fashioned Crisco to coat the pan?

 

[japetus]

Ever tried old fashioned Crisco to coat the pan?

I have tried everything. I find a thin layer of salted butter to be preferable, in a well taken care of pan. I only use cast iron to cook, so it is needless to say that I take care of them. I have cast iron that is over 100 years old.

 

[Donnie B.]

I have tried everything. I find a thin layer of salted butter to be preferable, in a well taken care of pan. I only use cast iron to cook, so it is needless to say that I take care of them. I have cast iron that is over 100 years old.

I don't use it for everything, but it gets used a lot.
Freshly seasoned and ready to go again.

Grew up on this stuff and couldn't find it out west so stumbled on the recipe and the 50/50 Crisco/olive oil for the pan.

https://www.seriouseats.com/the-pizza-lab-how-to-make-new-england-greek-style-pizza-at-home

 

[japetus]

I don't use it for everything, but it gets used a lot.
Freshly seasoned and ready to go again.

View attachment 84304

Grew up on this stuff and couldn't find it out west so stumbled on the recipe and the 50/50 Crisco/olive oil for the pan.

https://www.seriouseats.com/the-pizza-lab-how-to-make-new-england-greek-style-pizza-at-home

It's about 99% of my method.

I don't use it for everything, but it gets used a lot.
Freshly seasoned and ready to go again.

View attachment 84304

Grew up on this stuff and couldn't find it out west so stumbled on the recipe and the 50/50 Crisco/olive oil for the pan.

https://www.seriouseats.com/the-pizza-lab-how-to-make-new-england-greek-style-pizza-at-home

The state of that pan, frankly, leaves a bit to be desired.

 

[japetus]

This is my "no 1".. you can bring this to heat and cook eggs with no butter, nothing will stick. This is very very old.

 

[Donnie B.]

The state of that pan, frankly, leaves a bit to be desired.

It's not my only cast iron piece.
Just the only one with lots of good stories.

 

[japetus]

A standard bologna breakfast sammich. Home baked 12 grain bread, hand shaved parm with fried bologna and an egg. Hot sauce on bottom.

 

[311splawndude]

It was Cali roll night last night

 

[Donnie B.]

Is that Wasabi??

Looks awesome!