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Comment by Idaho Spud on February 6, 2014 at 5:00pm

Daniel, I just purchased a ceramic nonstick fry-pan and kettle.  The instructions say to only use low to medium low heat.  What happens if you use high heat?

Comment by Pat on February 6, 2014 at 12:04pm

Those decorative cornbread pans are cast iron, by the way. I've got a couple of them myself.

Comment by Randall Smith on February 6, 2014 at 8:17am

Yes, I did "season" my cast iron skillet and never wash it with soapy water. It looks cruddy, but since I live alone, nobody sees it but me! And I don't care. It can produce a lot of smoke. I know not to use olive oil (heat destroys the beneficial molecules), but use either Canola or coconut oil. The flavor of the coc. oil adds to the overall flavor. Bon appetite.

Comment by The Flying Atheist on February 6, 2014 at 1:49am

Sk8eycat, you mean Ante Bee?

Comment by sk8eycat on February 6, 2014 at 1:41am

I think they've been around for ages, may even be ante bellum, for all I know.

Comment by The Flying Atheist on February 6, 2014 at 1:27am

Comment by The Flying Atheist on February 6, 2014 at 1:16am

Sk8eycat, the corn cob corn bread sticks are between 3/4" to one inch thick.  Yes, they are a bit more crisp.  I love 'em.  I'm not sure where my mother obtained the skillets, but I know she found them used sometime in the late 70's or early 80's.  They've served her well.   


Comment by sk8eycat on February 5, 2014 at 9:50pm

Oh, Sue has two of those cornbread stick pans, too.  But it's the circular one I've seen most often when I stay with her cat.

I think the sticks would taste better...crisper because they'd be thinner, cook faster....they aren't much thicker than Madelaines, are they?

Oh, hey!  I ever noticed before...that's ME!  Mad-Elaine.  Tee-hee!

Comment by Joan Denoo on February 5, 2014 at 9:50pm

Patricia, I love this site, I always learn something. Kind of like having a loving hand at my elbow to add to my understanding.

sk8... I love your story about your mother's cast iron skillets. I bought my cast irons from an old used store in my childhood hometown. Who knows how many times they had been seasoned, they were both well worn and one was very rusty. It is now my favorite. 

There is something about corn bread made in the shape of corn cobs that makes them taste better. I don't have storage place for another skillet, but I know what you mean. 

Daniel, I join with Ning in a little chuckle as I imagine you making melon balls. Did I ever tell you that while in China, from the far south to the far north Beijing, there were piles of melon rinds in the streets and trucks came and hauled them away. Oh surely, I must have mentioned it. Can't find a photo to show you. 

Comment by The Flying Atheist on February 5, 2014 at 8:36pm

My mother has two cast iron corn bread skillets.  Each one makes eight miniature molds of ears of corn about six inches in length.  They're very cute.  Not that the shape makes the corn bread taste better, but the corn bread seems to taste better in the shape of an ear of corn!  lol 


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