And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Saturday, July 16, 2022
So I got that Lodge cast iron combo cooker this week. Quality looks good. Now to find some tasty things to cook in it.
I regularly use mine inside the oven 350F, closed lid: Kielbasa (beef sausage) with cabbage and onions, 1/2 cup chicken broth, ground black pepper, butter (at the end) About 30 to 45 minutes
Cowboy Kent is a good one, very entertaining. But if I was looking for the queen of cast iron I'd go to the lady who cooked something in a DO everyday for a year. She has/had a blog, Dutch Oven Madness
365 days of getting the coals going and doing at least some of her family's cooking over coals in a Dutch oven and telling you have to do it.
Fry the flour dedged chicken to a warm brown in lard, pour off excess lard and put the lid on the pan, stick it in the oven at 250 degrees for an hour or two(depends on how much chicken and how tender you like it). Make cream gravy in the pan with the lard you previously poured out and the brown left in the pan from the fried chicken. That's moms homestead style of cooking. Worked good with pheasant too.
I have this set up also, one of the first things I did was to buy a glass lid, the bottom and top are really heavy especially when loaded up with stew.
Carne guisada, meat well-browned first, of course. I'd be interested to see how the bread turns out.
ReplyDeleteBacon, never cook anything else in a new cast iron. Get that well seasons with bacon grease and you'll have a great cooking pan for ever
ReplyDeleteBesides, bacon is always a good thing to cook!
DeleteTry some bread or maybe a pot roast with potatoes & carrots?
ReplyDeleteI regularly use mine inside the oven 350F, closed lid:
ReplyDeleteKielbasa (beef sausage) with cabbage and onions,
1/2 cup chicken broth, ground black pepper, butter (at the end)
About 30 to 45 minutes
Great for making bread pudding. And a must for steaks if cooking them inside
ReplyDeletegumbo. I use the lid to make the roux
ReplyDeleteAnd first, you make the roux.......
DeleteBreakfast bake. Bacon, sausage, hash browns, eggs, peppers, onions and whatever else ya feel like. You can feed a few folks with it.
ReplyDeleteSmooth the inside with a palm sander then season/ cook bacon.
ReplyDeletehttps://www.youtube.com/channel/UClrMJRlvoyoWsVlB-7c61PQ
ReplyDeleteCowboy Kent Rollins- Best Cast Iron Cook out there
Cowboy Kent is a good one, very entertaining. But if I was looking for the queen of cast iron I'd go to the lady who cooked something in a DO everyday for a year. She has/had a blog, Dutch Oven Madness
Delete365 days of getting the coals going and doing at least some of her family's cooking over coals in a Dutch oven and telling you have to do it.
https://dutchovenmadness.blogspot.com/p/the-1st-year.html
In your wanderings, If you ever end up in Likely, CA. go into the basement of the general store. They have a large selection of Lodge products.
ReplyDeleteLooks like a good start to me, CW. Enjoy!
ReplyDeleteBacon in the pan pancakes in the lid
ReplyDeleteMight the purchase of the meat been more costly than the cast iron?
ReplyDeletespoiler alert....EVERYTHING tastes better when cooked in cast iron
ReplyDeleteFry the flour dedged chicken to a warm brown in lard, pour off excess lard and put the lid on the pan, stick it in the oven at 250 degrees for an hour or two(depends on how much chicken and how tender you like it). Make cream gravy in the pan with the lard you previously poured out and the brown left in the pan from the fried chicken. That's moms homestead style of cooking. Worked good with pheasant too.
ReplyDeleteGood recipe to start with for bread: https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe
ReplyDeleteFried chicken in Crisco shortening in the deep pan. Corn bread in the short pan
ReplyDeleteLooks kinda pebbly. Murder to clean. Get some emory cloth and a random orbital sander. Make it smooth.
ReplyDeleteCast iron is a pain in the neck on electric stoves.
ReplyDeleteI have this set up also, one of the first things I did was to buy a glass lid, the bottom and top are really heavy especially when loaded up with stew.
ReplyDeleteGot one of those granite lined skillets because it goes in the dishwasher. Love it.
ReplyDeleteTry Caribbean smothered chicken. the one with the green olives, it is best with thighs. perfect for that setup.
ReplyDelete