I grilled a really good steak recently with just a lot of coarse salt and some pepper. Simple, yeah, but dang, it was alright.
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Handmade tortellini (with a spinach & whitefish filling) last night… folks, it’s harder than it looks. I don’t think I got a really good seal on a single one and was convinced they’d all fall apart into mush when boiled, but actually they all stayed together just fine and were delicious. I take back every bad thing I ever said about Italians. They know some dark magic
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My obsession with learning the secrets of the cast iron skillet (I got one shortly after posting about it) has been raging for the last week or two.
So far I have:
- Cooked two medium rare but un-seared and kinda underwhelming steaks.
- Put way too much oil on my skillet and rendered it a sticky, unusable mess. Had to strip it down some and properly season it. Now I think I have the hang of the maintenance part of things.
- Smoked up the house cooking two burgers, cooked two unseared burgers, and cooked four more OK burgers…getting closer…
- Made a pretty good pizza that maybe needed like two or three more minutes in the oven to get the crust just right.
Not sure what else to cook in this thing. Afraid to do anything citrus-y or acidic (tomatoes!) in it. Keep getting online suggestions that say “just slather a shitload of chocolate chip cookie dough in it and eat it out of the pan with a spoon like an animal” which…I mean…I could…
My dad is sending me one of those cast iron smasher things…I’ve been caramelizing onions in the pan before cooking my burgers, but I guess once I get this thing I can just smash the shit out of the meat into the onions and do 'em Oklahoma style.
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I don’t know a single thing about cast iron-fu but I just got regular ass ground beef from the store, mixed in some Worcestershire and curry powder, and cooked em in a steel pan and they tasted like God
I’m all about just shakin’ a little pepper and a shitload of salt…tastes pretty good, though I may have to try adding some stuff to it one of these days.
The funny thing about losing my sense of smell*, is that I’m still cooking these 2 hour effort meals. I only taste like 10% of the magic!
*I think I caught a whiff of something last night and nearly lost my mind
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Updating to say that everyone was Right and Correct in that cooking full-sized burgers on a cast iron skillet is kind of a waste of time - I smashed the shit out of them yesterday and it made some great tasting burgers in less than half the time.
Tired of hamburgers, but I’ve still got four buns left, so I think I’m gonna get and marinate some chicken thighs, make some sandwiches.
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I’m getting free Raising Cane’s because I’m a teacher 
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A man wearing a plate carrier directed us to our drive-thru lane. This is going to be some good fucking chicken.
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Canes is extremely good… I’m sure their sauce is something real simple that I could make at home, but dang…
I saw a recipe for this weeks ago and said “I will eat like half a slice and get sick and wish I never baked it, I should not do this” and today I did it and ate a whole slice (it was like half of the hole in the picture, not that big!) but still wished I never baked it halfway through, anyway.
Edges have got that good crunch to 'em…I gotta get rid of this thing.
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- 1/2 cup mayo
- 3 Tbs Heinz ketchup
- 1/2 Tbs Worchestershire sauce
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
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pomlettes… so cute
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My griddle wasn’t level so the batter kept sliding to the edges. I solved it on the last one. I turned the heat to max and poured the batter at once, splat! Worked like a charm.
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Was uncharacteristically hungry this morning ao made myself bacon scrambled eggs and toast. What kind of psycho does that
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Surely, you didn’t make it just for yourself.
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I was the only one home!
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Sometimes it feels good to work hard for yourself.
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cooking any breakfast more intensive than cream of wheat is uninviting to my waking body, but i could get down with a one pan bacon & egg if i’d been up for a while
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