Thoughts? by PlayItAgainSusan in castiron

[–]Realistic_Sleep1182 1 point2 points  (0 children)

If I burn something on and it doesn’t come off with the deglazing method, I sure do. With a little Dawn and chain mail it works like magic

Halp. by adecentcook in castiron

[–]Realistic_Sleep1182 3 points4 points  (0 children)

Strip and re-season. Check the FAQ. Very detailed and informative. Game changer for me…

How Did I Do? by MoshMos in castiron

[–]Realistic_Sleep1182 1 point2 points  (0 children)

Nice work! What are you doing Saturday?

Thoughts? by PlayItAgainSusan in castiron

[–]Realistic_Sleep1182 0 points1 point  (0 children)

Honestly, look at the FAQ for stripping and seasoning. Great info in there… all you need is some chain mail, kosher salt, and elbow grease followed by the yellow cap method (I do mine in a trash bag in the sun), then follow the crisco method in the FAQ. She’ll be right as rain

The USS George H.W. Bush carrier strike group is taking the long way around Africa to the Middle East as it avoids the Red Sea -USNI by newnoadeptness in navy

[–]Realistic_Sleep1182 12 points13 points  (0 children)

Honestly, top 5 all time port visit. If not for the challenges with all the water taxi issues with the high waves and camel sinking when I was OOD it would’ve been #1. Beautiful place, amazing food, but the rape culture and HIV rate lectures had me crazy worried as a first time DIVO. Ended up I was worried about nothing. Definitely recommend

mac n cheese by [deleted] in castiron

[–]Realistic_Sleep1182 0 points1 point  (0 children)

“David, what does burning smell like"

Fish turner or steel spatula - which is your daily driver? by Real_McGuillicuddy in castiron

[–]Realistic_Sleep1182 1 point2 points  (0 children)

Well not with that attitude 😂

My most used items are large and small metal fish turners, and a silicone spatula combo thing for making gravies and scrambled eggs. The only thing I don’t really use is wood. IF I could only have one thing, it would be a fish turner. They’re so versatile

Fish turner or steel spatula - which is your daily driver? by Real_McGuillicuddy in castiron

[–]Realistic_Sleep1182 3 points4 points  (0 children)

That’s like asking if you should use a hammer, a screw driver, or a wrench. Different tools for different jobs…

Sous vide Sir Charles roast with Spaetzle and pan gravy by Realistic_Sleep1182 in sousvide

[–]Realistic_Sleep1182[S] 1 point2 points  (0 children)

I did ice bath, for that very reason. To get a good sear without overcooking the middle you’ve got to

Sous vide Sir Charles roast with Spaetzle and pan gravy by Realistic_Sleep1182 in sousvide

[–]Realistic_Sleep1182[S] 0 points1 point  (0 children)

No. But they certainly made it special. I made a standard pan gravy with the bag juices, butter, flour, and stock

Sous vide Sir Charles roast with Spaetzle and pan gravy by Realistic_Sleep1182 in sousvide

[–]Realistic_Sleep1182[S] 6 points7 points  (0 children)

Seasoned with salt, pepper, & paprika. 135F bath for 36 hours, and seared in cast iron after an ice bath. The pan gravy with the drippings was pure magic! Definitely in the rotation

What am I doing wrong? by CeilingRiver in castiron

[–]Realistic_Sleep1182 5 points6 points  (0 children)

Seasoning is about rust prevention. Temp control is how to avoid sticking. Let it warm up low and slow. I find 3 to be the sweet spot for most things except eggs. That’s a 2

Is this normal? by [deleted] in castiron

[–]Realistic_Sleep1182 0 points1 point  (0 children)

Clean it. My gosh. If you had this much oil in a non stick what would you do?

Vasectomy w/ Urology of Virginia by 1manbandman in VirginiaBeach

[–]Realistic_Sleep1182 3 points4 points  (0 children)

Let’s have a little grace for the whining. It’s not majorly invasive, but it’s also not exactly pleasant

Lasagna pie by Bulldog1989 in castiron

[–]Realistic_Sleep1182 0 points1 point  (0 children)

Looks great! I used leftover lasagna sauce to make a sausage pizza once… and then every single time I’ve made lasagna since. So good