rotuts

I decided to go to Lodge.com looking for a flat cast iron pan and I got this " http://www.lodgemfg.com note the Hottest Pan on eG for upside down cake ! of course . on the top picture set : what is this ? note the center pan and what about this : http://shop.lodgemfg.com/griddles-and-grill-pans/10-5-inch-cast-iron-griddle.asp one might remove that handle SomeHow for a BreadIronStone ?

@kayb Time will tell.

@Beebs I love pork rare. sliced thin we all grew up or are growing up now with an illusion that you had to cook pork high medium or more or well you mighty ingest various parasites etc but if you can get over that fear pork rare is a delight. loin . a dry fairly tough cut SV 130.1 for the right amout of time is tender , juicy and porky

Cheers MCT Cheers you are folioing this thead ! and yes I mean it ! now about that Index .....

@Shelby Benton's Bacon Jalenen(i) cornbread w Bentons Sizzinling bacon fat in the pan and Bentons Crispy Bits w Jalepenio in the Bread ? Ill put you in Charge of this.

Im wondering if the above might work as a ' stone ' for baking bread in the CSB ? like parchment lifted bread in a preheated L-CSB ?

@Shelby I think its going to be more that 1 jug of MR tonight ! Soooo the door does shut w/o the Iron touching the glass door ? mine is coming Via AmazonSnailService and I refuse to get Prime after all , its been said . Im Prime++ PS there may be a lodge Lid for this : Lodge Logic cast iron lid just saying I have a lid for a lodge Pot maybe that fits for me I see CornBread jhalepeno CB w Benton's bacon dripping heated up on the stove in this pan maybe bits of Bentons in the CB

the only thing SV adds to Round is making it rare and tender. you have to add any flavor you are going to get out of the total ' experience ' Lettuce , ripe tomato , mayo , horseradish , bacon , avocado freshly baked home made buns etc at this point Wisdom suggest skipping the Round altogether

@HungryChris as good as it gets.

@Ann_T may I ask where you got the stone ? would there be one a bit larger for the CSO ? did you protect the top of the loaf in the CSO ?

@Anna N I noticed it was pricey has beef gone up in price north of the boarder ? have you tried EoR SV 130.1 for " quite some time ? "

re: home made mayo very nice just the way to do it just to review Lite olive oil is not lite in any way re calories marketing gimick it just have little olive oil flavor and it heat proceeds from the dregs of the first press heated etc and has no 'flavor 'nor health benefits of EVOO it might be worse than margarine you do have to look this up your self.

Rack or pan I use the pan that came w the CSB but line it w parchment paper Im no fan of CkFat so I cut out all I can get to. it you like CkFat then use a deeper pan you might make gravy with it rack: you will get a better cook'd underside , but then you have to clean the rack and the thighs will stick to the rack. no fan of extra work , I use the pan removing as much fat I can before hand you can use all sorts of different tremps Ill leave that up to you tp work through. a hotter , shorter cycle will give you extra crispy skin w/o the thigh drying out kudos steam cooking. what you want is extra crispy skin , in fact you can only get this w steam cooking ( steam bake ) other wise the CkTh will dry out look for little bubbles on the skin you will find the skin is like a potato chip but made out of ckicken ie a chicken chip steam cooking is very forgiving re time as it won't dry things out. higher temps will give you this unique sort of skin , and dark meat won't dry out as much as white meat.

yep I remember that pic. very intense which is a Lab Working.

the logo is very distinctive.

in re-thinking this perhaps Ms Chum does not go deer hunting hard to take hand signals and whistle commands to lug back a 200 lbs deer so she might stay at home with you ? good luck once she sees all that Filson Tin Cloth Ill dig mine out and wear it to the library this week. the librarians with just roll their eyes.

nice Im wondering about the Fry's logo I grew up in the SF bay area quite some time ago there was a Fry's with that same Logo and font if you will it was a big electronic store if you turned Right going in you got chips ( electronic ) and all sort so computer boards and wires and all that stuff i you turned Left you got fully made computers and big TV etec no food same logo.

Im so looking forward to this. your haul of stuff looks fantastic ! did not realize some of that stuff permeated into KS might fine Id say. wait didn't see too much Scapple maybe next year ? Id bet everybody is going to have a really fine time OK maybe not so much The Cats ? now they might love some crispy yet soft in the middle thick cut Scapple. they might not like the maple syrup on the top nor the fresh ground pepper but Who Knowa ? hope everybody has a fine time so ..... is Ms Chum going Nuts ?

shipping rates using the value of the order is pretty old. the internet changed that after a while but the items in question had to have a competitor that would lower chip[p[ing costs these spoons don't really have a competitor exactly so they can still changed shipping by the orders final total. I didn't realize that the spoons were perhaps made in Canada : "" They are being shipped via Canada Post to the following address: ""

@chefmd you will love it I dont suppose you asked when their next sale is to N.America ?

whether or not @FeChef temps are correct there is something to SV at different temps in a step wise fashion @PedroG had a table way back that outlined the different connective tissue that denatured at different temps. the idea is that in doing stages the meat never contracted thus not forcing jus out of the meat into the bag. if you start high lets say in low-temp-braising range the meat would contract and that might be considered a loss to the meat unless you are making a stew. PC meat for me gets done fast but the meat itself ends up being dry in the manner of an oven braise. Ive never got around to the step-wise ' braise ' but Id bet its much tastier than a braise that starts w the final temp.

this might be " old school ' shipping charges based on final price. it suits the seller Ids guess and its easy to find out : pick an item or a set go to the check out page and see your shipping charge do the same thing again using the 30 % off and see the shipping charge. or just ask them how they determine shopping costs : by final price charged ?

@Tuber magnatum an outstanding Vid. thank you for finding it and pointing it out. Id love to find more like this Im not sure how old it is but the butcher has an email address ! thanks again ! he points out some interesting things : Prime as we know has more fat in the muscle we know this aging aside its not more tender . " Know Your Cuts of Meat " David Letterman.

@Anna N Great ! this might be easier to maneuver into the CSB w that nice handle and some oven mitts ! what's the diameter of the pan itself ? I can convert mm to inches most of the time w Google

@Ann_T that's great. if you preheat the pan , on the stove or where ever consider being careful that th handle does not touch the glass in the door or it might shatter. if you put a really hot pan in like this one in the CSB(O) consider preheating the oven a bit so the glass heats up. Im looking forward to mine. I can see Jalepen(i)o cornbread w bacon fat in the mix and in the preheated CS vessel which Id do on the stove.