Thread of What You've Eaten, Cooked and/or Drunk Lately

[ExpatAkronite]

There no possible way to own too many Griswold #8's

Me and 150.00 each disagree. Really? Every one of my cast irons has done double duty on a campfire, been deglazed with river water and licked clean by varmints (that one's always a shock. No one covered the dirty skillet. On the one hand it's clean. On the other hand it's full of chipmunk turds. Eh, seasoning.)

 

[AKAK]

Me and 150.00 each disagree. Really? Every one of my cast irons has done double duty on a campfire, been deglazed with river water and licked clean by varmints (that one's always a shock. No one covered the dirty skillet. On the one hand it's clean. On the other hand it's full of chipmunk turds. Eh, seasoning.)

Eh, the small logo stuff isn't that much. (I have a griddle from that era. It's not bad. Beats.modern Lodge by a mile. But yeah let your Lodge take the beating.)

 

[ExpatAkronite]

Eh, the small logo stuff isn't that much. (I have a griddle from that era. It's not bad. Beats.modern Lodge by a mile. But yeah let your Lodge take the beating.)

So, they still manufacture? Looking online it looks like all "vintage".

 

[AKAK]

So, they still manufacture? Looking online it looks like all "vintage".

No. And if they did it would be modern Lodge 2.0. there are old school guys out there but you'd be just as well off dropping the $150

 

[Crump's brother]

I may have liberated a Griswold or two from the home ec rooms at the various high schools in which I have worked.

 

[AKAK]

And if anyone wants to mess around with breaking down some larger fish. For about 20 buck Google shrade 167Uh

If there are things that out punch their price point this is one
.

It's.litte brother is the 167uh. Pretty nice too but... Yeah it's awesome to o, get both. But if you want to take apart a wide fish get the big one.

 

[ShowMeBuck]

1 of each tonight. The amber first of course.

 

[ExpatAkronite]

Always liked this shot of Julia Child's kitchen (which has been moved to the Smithsonian). It's her home kitchen and where she filmed. The wide angle makes it look bigger than it actually is.

 

[Zippercat]

NYT has a really good recipe, though they leave the lemon out until the brown butter is on the fish.

https://cooking.nytimes.com/guides/31-how-to-make-sole-meuniere

Made this with tilapia last night.

 

[AKAK]

Always liked this shot of Julia Child's kitchen (which has been moved to the Smithsonian). It's her home kitchen and where she filmed. The wide angle makes it look bigger than it actually is.

There aren't enough kitchen tables actually in kitchens anymore.

 

[Buckeyeskickbuttocks]

Sorry the pic is so dark. Did a pork chop tonight. Brine for 4 hours, 1 tablespoon kosher salt to one cup of water, oregano, garlic, peppercorns, and red pepper flakes. Reverse sear to 145 degrees, topped off with some parsley. Nothing special about the broccoli or mashed potatoes. Was worried about drying out the pork, but it was nice and moist.

 

[Thump]

was nice and moist.

Just like I like my broads.

 

[ORD_Buckeye]

Lunch at the Vienna Beef factory store.

 

[ExpatAkronite]

So, just salted and herbed a couple duck legs for confit and threw them in the frig to cure for a couple days. When we get home Christmas night I'll simmer them in duck fat a few hours. Going to serve them NY's eve--not sure how yet but with potatoes roasted in duck fat is leading the way (got a week to mull it over though)--hard to resist that crispy skin:

 

[gmen6981]

Started with two slices of plain white bread, lightly buttered. ( Imperial margarine actually) add 1 slice Great Value Baby Swiss, one slice proccessed American cheese(?). Saute' in small skillet till lightly browned. ( 8" Dollar General pan,$6 workes well)
Voila'! Food of the Gods.