#2 2009-06-05 09:19:27
So, it's got iron in it? So does any food cooked in a cast iron pan. Should help women with their anemia.
Probably at least that much iron in any food made with industrial strength grain grinders and their steel ball mills and grinding plates.
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#3 2009-06-05 12:05:02
So its probably really bad in a geeky way that I tried this last night to see if it works. Corn flakes seem to work better then Cheerios when suspended in the water.
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#4 2009-06-06 12:41:20
I used to do this as a science experiment as part of the second-grade health curriculum. It's food grade iron (whatever the hell THAT means,) and it always seemed to take a buttload of crushed-up cereal to get any filings...
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#5 2009-06-06 13:16:14
GooberMcNutly wrote:
So, it's got iron in it? So does any food cooked in a cast iron pan.
Which, in my kitchen, is damned near everything.
12" cast iron skillet ftw.
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#6 2009-06-06 14:59:56
jesusluvspegging wrote:
GooberMcNutly wrote:
So, it's got iron in it? So does any food cooked in a cast iron pan.
Which, in my kitchen, is damned near everything.
12" cast iron skillet ftw.
I have Calphalon pans that run $60 - $125 each, but my favorite pan is a $30.00 Lodge cast iron pan I've had for decades. Stupid nonstick pans don't brown meat properly.
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#7 2009-06-06 15:22:56
sofaking wrote:
Stupid nonstick pans don't brown meat properly.
I will not have non-stick anything in my kitchen. Expensive, gotta use special utensils to touch it, doesn't clean for shit whatever anybody says, doesn't cook worth a damn, wears out no matter how careful you are.
I, too, love my cast iron. We have a cast-iron dutch oven we hunted high and low for, and finally found in an Army-Navy store amongst the camping equipment. (I think they are a little easier to find these days than they were then.) Pot roast worthy of murder comes out of that dutch oven. Also chili fit for kings.
One of the worst moments of my divorce was when I realized my worthless ex had made off with the cast-iron frying pan. Seven years of seasoning gone; the surface of that pan was as smooth as enamel. I had to start all over with a new pan.
However, I do also love the Calphalon. I've got several pieces. I have a Calphalon wok that is the absolute tits--stainless steel around an aluminum core that goes nearly all the way up the sides. Man, I love cookin' with that thing, though my cooking isn't really worthy of it.
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#8 2009-06-06 18:05:42
Snow-Ball wrote:
Also chili fit for kings.
Why are you making your chili in the oven as opposed to a crock-pot? Are you in that much of a hurry?
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#9 2009-06-06 18:18:34
Decadence wrote:
Snow-Ball wrote:
Also chili fit for kings.
Why are you making your chili in the oven as opposed to a crock-pot? Are you in that much of a hurry?
It cooks even, and it cooks slow. I never found the crock pot to be good for much. The chili just doesn't taste right...
The only crock pot dish I've ever liked is one I was recently served by my in-laws which is Pig Nirvana:
1 2-3 lb. pork butt roast
1 16-oz. bottle of George's Hot BBQ Sauce (no relation) (make sure it's the red-label "Hot" sauce)
Place pork butt in crock pot. Dump entire bottle of sauce in crock pot. Place lid on crock pot. Set crock pot on "Low" and wander off. Come back in eight hours. Put out side dishes of your choice, which everyone will ignore. Seriously, you could put wax fruit out. No one will look at them twice. This stuff is proof that God loves us and wants us to be happy.
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#10 2009-06-06 18:58:34
George Orr wrote:
Decadence wrote:
Snow-Ball wrote:
Also chili fit for kings.
Why are you making your chili in the oven as opposed to a crock-pot? Are you in that much of a hurry?
It cooks even, and it cooks slow. I never found the crock pot to be good for much. The chili just doesn't taste right...
The only crock pot dish I've ever liked is one I was recently served by my in-laws which is Pig Nirvana:
1 2-3 lb. pork butt roast
1 16-oz. bottle of George's Hot BBQ Sauce (no relation) (make sure it's the red-label "Hot" sauce)
Place pork butt in crock pot. Dump entire bottle of sauce in crock pot. Place lid on crock pot. Set crock pot on "Low" and wander off. Come back in eight hours. Put out side dishes of your choice, which everyone will ignore. Seriously, you could put wax fruit out. No one will look at them twice. This stuff is proof that God loves us and wants us to be happy.
I happen to have a pork butt roast handy, but no George's BBQ sauce. I suppose I could use regular barbeque sauce with some Louisiana hot sauce.
I like to cook butt roast all day, then fry it up crispy for carnitas.
The crock pot has always been a good friend of mine. I like to make huge quantities of homemade applesauce in it, then freeze it for later.
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#11 2009-06-06 19:06:38
George Orr wrote:
This stuff is proof that God loves us and wants us to be happy.
Stuff sounds down right good.
Hey George Orr.
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#12 2009-06-06 19:16:44
Use the handy link to order yourself some George's sauce. Ole George has won blue ribbons in N.C. for his sauce, which, considering how seriously BBQ is taken in my home state, is damned hard to accomplish.
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#13 2009-06-06 20:11:59
George Orr wrote:
Use the handy link to order yourself some George's sauce. Ole George has won blue ribbons in N.C. for his sauce, which, considering how seriously BBQ is taken in my home state, is damned hard to accomplish.
You costin' me spendolla, woman.
I'm ordering the sauce, and a cast iron Dutch oven from Lodge.
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#14 2009-06-06 20:28:35
And here I expected another wookie porn link.
Imagine my disappointment.
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#15 2009-06-06 20:43:05
Only thing cast iron's no good for is backpacking.
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#16 2009-06-07 02:22:31
sigmoid freud wrote:
Only thing cast iron's no good for is backpacking.
No shit. Been there. Down to the bottom of the Grand Canyon and back up again with the sumbitch because the Scoutmaster loved him some cobbler after dinner each night.
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#17 2009-06-07 03:14:09
Decadence wrote:
Snow-Ball wrote:
Also chili fit for kings.
Why are you making your chili in the oven as opposed to a crock-pot? Are you in that much of a hurry?
Crockpots are great, especially for making brownie butter, but you can't reduce stock or sauces in them, and chili needs to reduce, otherwise you end up with some watery concoction.
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#18 2009-06-07 12:13:55
George Orr wrote:
Use the handy link to order yourself some George's sauce. Ole George has won blue ribbons in N.C. for his sauce, which, considering how seriously BBQ is taken in my home state, is damned hard to accomplish.
Yep, those people are seriously fucking anal about the BBQ, and for good reason.
I plan on retiring in western NC.
I won't live long, though. I'll eat BBQ till I explode...
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#19 2009-06-07 23:49:16
Taint wrote:
Crockpots are great, especially for making brownie butter, but you can't reduce stock or sauces in them, and chili needs to reduce, otherwise you end up with some watery concoction.
Mine comes out soft and moist; But, hardly "watery." Mind you, I use much more ground beef than most people.
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#20 2009-06-08 08:13:18
Decadence wrote:
Taint wrote:
Crockpots are great, especially for making brownie butter, but you can't reduce stock or sauces in them, and chili needs to reduce, otherwise you end up with some watery concoction.
Mine comes out soft and moist; But, hardly "watery." Mind you, I use much more ground beef than most people.
If your beef is ground, it's not real chili.
I make mine in the crockpot and never have problems with wateriness.
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#21 2009-06-08 14:31:39
jesusluvspegging wrote:
If your beef is ground, it's not real chili.
I never really understood this restriction. The violation is low-grade meat, not the fact that it's ground.
All this talk of roasts and BBQ, yet nobody has mentioned pancakes, another food you can't make right without cast iron.
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#22 2009-06-08 15:29:36
GooberMcNutly wrote:
jesusluvspegging wrote:
If your beef is ground, it's not real chili.
I never really understood this restriction. The violation is low-grade meat, not the fact that it's ground.
I don't care for the texture of ground meat in chili. I prefer to use whole meat, chopped. I also don't buy ground meat as a rule, anyway. After reading in "Fast Food Nation" that a pound of ground meat can contain the parts of up to hundreds of animals, and given the problems with E. coli contamination and cleanliness in enough abattoirs, somehow ground beef just isn't very attractive.
Mind you, I think nothing of buying a burger in a restaurant which buys it meat supplies from the same slaughterhouse. I never said I was being logical about this.
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