What's Cooking?

[BilletHead]

  I knew that but was a bit worried it might have something to do with Asian exotic dish .  But get this I have tried some different stuff before. When I used to trap and predator call bobcat meat looked good. Not a dark meat. Kind of translucent and smelled sweet. If I ever incline myself to take one again there will be some cuts I will keep and try.

  No back to fried catfish. Looks good and I like,

BilletHead

[Terrierman]

On ‎10‎/‎24‎/‎2016 at 6:11 PM, rps said:

Tonight, I have a small lesson. When I purchased and read Marcella Hazen's book on Italian food, I did not know how much it would change my cooking. You should buy her books.

This is an example. A carrot salad. Start with peeled carrots and send them through the big holes on a box grater. Coat them in good EVOO and salt and pepper them. Splash them with the juices from a whole juicy lemon and toss well. Let them sit for almost an hour and serve as a side to a meaty pasta.

 

Coolest bowl ever.

[snagged in outlet 3]

My best friend.  Got it from my Grandpa.

 

[Terrierman]

Joe is not going to like us posting pictures of cooking and serving and eating equipment and having fun.  Fair warning.

[snagged in outlet 3]

F Joe

[Terrierman]

3 minutes ago, snagged in outlet 3 said:

F Joe

Wrong Joe.  Not F Joe, Joe D

Oh BTW, nice skillet.  Looks broke in real good like.

[ness]

So, I'm a streak eater, and last night I made the easy chicken and dumplings again. The night before, and on some previous occasions, I'll get one or two dumplings that don't puff up and end up being dough lumps. So, I noodled on it some and decided I'd do a couple things differently.

After I mixed the Bisquick and milk (1 cup, 1/3 cup) I let the dough rest for about 15 minutes thinking that might help get it hydrated better. Then, I rolled them into little balls about the size of a grape before dropping them in the broth (rather than dropping in fairly randomly sized and shaped spoonfuls). Thirdly, I put in fewer so they weren't as crowded in the pot. And D, I covered the pot for the entire time, rather than the 10 uncovered, 10 covered suggested on the box.

Well, the smaller, more hydrated, uncrowded balls puffed almost immediately and every one was perfectly cooked after 20 minutes covered.

There's another great tip from ness' Test Kitchen.

[ness]

10 minutes ago, Terrierman said:

Wrong Joe.  Not F Joe, Joe D

Oh BTW, nice skillet.  Looks broke in real good like.

Yeah -- surface looks perfect. I love my cast iron skillet.

[Flysmallie]

12 minutes ago, ness said:

I love my cast iron skillet.

Me too. Here's a pic of mine in it's natural habitat.

[Gavin]

Nice skillets...have similar to both of those in the black iron collection. What do you use to season? Have had great results with flax seed oil.