BilletHead

How deep Jeff do you think your jig was ?

Could be said for someone else that abuse the TV trays during their photoshoot layout !

Don't question @Johnsfolly. He knows what he is doing. Duh he is a scientist. Probably did a study and a paper on this in college. I never question the guy. He can tell you how many anal fins a saber toothed Nile striped bluegill/perch hybrid has. This he can do at 6 paces. Smart guy.

So lets get a couple pieces in the E-tank. Took out the Dutch oven i had in there and cleaned and seasoned it. Picked up the SBL #8 Griswold and the gate marked Gem pan. Got them hung by a couple wires and plugged it in. A small fizz started from the wires. Soon the fizz became intense and the crud and light rust started leaving the iron. In a day of two will see how they look!

That's what we do too. I can just eat that cheese. Yummy. Have you tried Moody Blue? Smoked blue cheese.

Duh, 6 spoons full of one and 4 of the other. Have to allow for chunks of blue cheese if he sprung for the good stuff!

Load that list and send it South.

Looks like a good bachelor meal to me! I am however a bit scared of the salad dressing.

That's better, Boy I thought you went all downside to Covid thing and wanted to argue until we were both blue in the face and ready to stroke out. Guess I jumped to a conclusion before I counted hospital bed availability. I feel we have come to a consensus on the corn shaped corn bread pan. Want me to send the PITA thing to you so you can fix it?

No way man. What you talkin bout Willis.

Well done Lance. Did you eat him? You know if you did there would be more crappies in your future

I do now for sure!

@tho1mas, This might explain my experience with the corn stick pan and clear up your confusion. Heck maybe you can help me get it to work. I have restored a Birmingham stove and range corn bread pan. It turned out nice and got a good seasoning. I tried a couple recipes and did not have any luck getting the stick to release. All those little divots of the individual corn kernels really hold the muffin. I tried preheating too like the other gems I have made in slick pans. They release fine but not this pan. I have seen recipes where oil is mixed with the batter and a goodly amount melted in the bottom before putting in batter. I like some fat in my diet but not this much 😶. Anybody have an idea?

Those things are amazing I will agree wit that. Easy too.

Nah not really. Look I eat most meals on a TV tray! .

They flat suck!

Yes it will. I think this one makes me a half dozen or more shapes. Next batch will be out of it. Those things can be a real pain to clean and restore. This 3 will be so simple. No nooks and crannies to speak of.

No John went north East a bit for the gem. West for the others. @ness the bushwacker made a raid on your state.

It is a keeper and worth repeating! Guess what was for dessert? How about .a warm fresh slice of sourdough

And it's happening. Multiple tomatoes daily now. Lots of peppers. Got some little habaneros starting, lots of mild banana peppers. Serrano's too. Jalapenos and cubanelles loading plants. Pat is hauling a load of cucumbers to work tomorrow for sharing. A friend told me a garden is the nicest and cheapest way to get fresh produce. All you have to do is wait until the gardener has his fill and starts sharing.

Yep and a little elbow grease does wonders too.

So I picked up four more pieces this weekend. One piece Saturday on a foray hoping I could find the hammered lid. We made quite the circuit looking for just thinking it would happen. Nada Oh well did find a gate marked gem pan. Circa sometime in the 1800s maybe in the earliest 1900s. No markings but a 3 on back of handle. So today we got a lead on some other pieces. Three in one place. A #8 SBL (small block logo) Griswold. Then a Lodge pre 60s Dutch oven lid. I have the bottom in a previous find, Lastly a Griswold Corn Bread Pan, Circa 1920s -1940s. I'm pretty excited about getting these restored. As soon as I get my unmarked Wagner Dutch oven out of the E-Tank I will get a couple of these in there. Will report as I get them finished so you all can see the transformation. I swore i was not going to do anymore Gem/ Corn bread or stick pans if it wasn't a cheap buy. Here I go again.

Everybody grilling! I like it and using our garden stuff we all grow is the best. We grilled too. Called Bourbon Peach Chicken grill. Hot Dang it was good. Recipe from in the Seasons free magazine we get at HyVee in Springfield. Probably find it online too. In the sauce was a peach, bourbon, and some BilletHead BBQ sauce.

Tomatoes a plenty. They are coming in. This will be done here in BilletHeadVille.

You the man!