The Cooking Thread

[Supe]

I was today years old when I learned what a pie bird was.

 

[JayKay PE]

@Supe How to reduce soggy bottom: Use a pie bird (okay, okay, I'm moving back to the baking thread).

 

[csb]

I'm not supposed to like this stuff, but the wife made up several of these pizza crusts made with Zucchini and I think Almond flour? But I ate 3 slices for 80 calories total so that works for me! I couldn't really taste the zucchini to be honest, Id say it was not as good as Papa Johns but better than little Caesars. 

Its kind of a pain because you have to make the crust (in the oven) and then make the pizza - but let me know if you want the recipe.

Share that recipe! 

 

[LyceeFruit PE]

It continues to be "freezer cleanout" week here

 

[squaretaper LIT AF PE]

Picking up shaksouka topic here from the lunch thread @leggo PE. I found my 10" cast iron is too small for the quantities I cook, so I think Santa is getting me a 12" this year!

 

[leggo PE]

I'd love to have a 12" cast iron pan, but I already can't lift the 10" one with only one hand... Also, storage is a slight issue.

 

[Road Guy]

The 12 in cast iron pan we have I got for Christmas many moons ago   I was like, man I need to toughen up my image!

 

[blybrook PE]

I've developed a good cast iron collection over the years (grew up cooking with it. I have an action packer in the garage full of cast iron hardware.  Mrs. Bly can't really use them, so I only keep a 10 & 12 in the cupboard. All others are in the garage and used as needed.

Earlier this summer, I found a 10" lodge that someone chucked into the trash at my office. Needs a good re-seasoning to be useful, so it's sitting in the shed until I get to it.

 

[squaretaper LIT AF PE]

I'm not too worried about hurting the seasoning, I can always reseason. It's more that I'd like to avoid the metallic taste if I can help it. But if Leggo says it's a go, then it's a go.

 

[leggo PE]

I'm not too worried about hurting the seasoning, I can always reseason. It's more that I'd like to avoid the metallic taste if I can help it. But if Leggo says it's a go, then it's a go.

Nothing ever tastes metallic-y to me... Not the shakshuka or anything thereafter.

 

[JayKay PE]

I need to re-season my 10.5-inch cast iron.  I gave my mom my bigger 12-inch, because I never really used it.  I might rescue it when I visit this Christmas since I think I'm going to be cooking more in the future (and my dad has told me that mom put it in the dishwasher, so I want to give it a safe home).  Not going to lie, I like my little 8-incher for breakfast for one meals, but I lost it somewhere when moving.  Might have donated it to a friend as a mini-gift.

 

[squaretaper LIT AF PE]

Ohhhhhhhh snap, shaksouka is my new favorite thing. Thanks @leggo PE. Yum.

 

[LyceeFruit PE]

I think my cast iron is 10in. Im less afraid of it and havent messed up the seasoning yet. So maybe next year, ill ask for a larger one

 

[LyceeFruit PE]

Boyfriend has a small cast iron, I think 6in? And I think his ex left it behind. I think I need to grind it down and start over. Its a little flakey

 

[leggo PE]

Ohhhhhhhh snap, shaksouka is my new favorite thing. Thanks @leggo PE. Yum.

Did you make it last night? Glad you like it!!

 

[squaretaper LIT AF PE]

I think I need to grind it down and start over. Its a little flakey

Are you talking about the boyfriend or the pan? :rotflmao:

Did you make it last night? Glad you like it!!

Yes! And a friend made homemade sourdough so I soaked it up with that. I'm hungry again...

 

[LyceeFruit PE]

Are you talking about the boyfriend or the pan? :rotflmao:

Mostly the pan lol

 

[blybrook PE]

Boyfriend has a small cast iron, I think 6in? And I think his ex left it behind. I think I need to grind it down and start over. Its a little flakey

Best way to re-season is to burn off the old seasoning in a hot fire (such as a camp fire), then use several coats of flax seed oil.  I use my grill outside to not stink up the oven / house.

I have NEVER taken a grinder to any of my pans.

 

[LyceeFruit PE]

Best way to re-season is to burn off the old seasoning in a hot fire (such as a camp fire), then use several coats of flax seed oil.  I use my grill outside to not stink up the oven / house.

I have NEVER taken a grinder to any of my pans.

He will gladly build me a fire in the backyard

 

[blybrook PE]

He will gladly build me a fire in the backyard

I've used the grill for burning off the old seasoning, just max out all the burners and let it cook for several hours.  If propane, use a full cylinder.