Cast Iron / Carbon Steel Cooking

Bruno

Administrator
Staff member
It is chicken skin and chicken fat that I had been saving in the freezer , I rendered the skin and fat to get schmaltz. It is the chicken equivalent to lard. I just like the way it taste. Some times I make eggs with bacon fat, sometimes with chicken fat, some times with tallow.

I might have a fat problem :)
So you eat the mother, and then devour the unborn after boiling them in the mother's rendered remains.
Yeah describing it like that does make it sound like you have a problem :p :D
 
Reactions: 32t

32t

Member
In my experience, left over combo's are usually better than the original dish! :)
I agree! The flavors meld. The only problem although small was that the crust was a little mushy after the microwave at work.

Dinner tonight is going to be about half left overs and after tomorrows lunch Thanksgiving dinner should be finished.:)
 

whoever

Anonymous new guy
What have you done in your Black Iron lately

Pics, Recipes, Cleaning, How you season, put it all right here...
ahhh, Shit, you beat me to it again, I was thinking about this thread a month ago only to wake up today and see that you beat me to it
everything that is not a white sauce or suppose to have colour. they're better than that modern crap with that nonstick coating . who needs brass that's a nightmare to keep up
12 skillet has got to be my favorite out of ; 24" griddle, 10" dutch oven, 8",10.5", 12" skillet. the 12"gets more cook time because it holds a fair arount of food without crowding, great for deep frying and easy to clean.
 

whoever

Anonymous new guy
Dinner Sunday Night

Garlic Shrimp Capellini Pomodoro

10" Lodge Carbon Steel to do the Shrimp up the right way in EVOO Butter and Garlic



This stuff is sooooooo good when we can use the garden Romas can't wait for the end of Summer for the fresh Basil and Romas from the garden


Yes that is the most spoiled dog in the world hehehe at 16 1/2 he deserves it, he got a little Pomodoro with his kibble




Buon Appetito !!
that chicken looks awesome. if you have a vacuum sealer, you can cup that marinade time down to about an hour
for the breading try 1/3 Panko 2/3 flour and to make it spicier since dairy will mute heat leave the hot sauce out of the marinade
and add it during the dredge and toss in the sauce after frying for even more spice
 
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