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Randy, hope you take no offense at me trying for a little humor about your pie. I have brain farts very often, so have no problem with others.
I've started using my cast iron pan again, and will read the latest posts on the subject when I get a few things completed I want to do this morning.
Duh me--more of a brain fart than blaming it on a mistype: chess, not cress. The "creamy chocolate chess pie" recipe came from "The Spruce Cooks" website. I think they used to be "Recipe of the Day". I get a new suggestion every day.
I keep adding new recipes to my "box". Yesterday, I casually leafed through them and thought "why?" So many I don't use and will never use. But never say never, so I keep them.
The Boss of the Swamp also discusses old cast iron pans; in this video an old cast iron waffle iron.
More than you ever wanted to know about cast iron skillets.
My favorite everyday cast iron skillet came from an estate sale for a couple of dollars. It was rusty so I scoured it with steel wool, then seasoned it. It is lighter and smoother than our more expensive newer Lodge skillet. Food doesn't stick to it and it heats evenly. Based on the video, my skillet is made before 1960 by a company called "Wagner". All I know is this skillet makes better food for me, easier, than any other skillet I have used.
I had to Google Chocolate Cress Pie, but couldn't find any. Found a lot of Chocolate Chess Pie recipes, which seemed to have nothing special in them, not even any pawns (or prawns).
My roux is 2 tablespoons of white flour, and use one cup of water. Add a little water to make a paste, then add more water while continuing to mix until it's an even suspension using the while cup. I put into a bowl and put into microwave, heat in 30 sec bursts and stir until it is thick. Then I grate a bouillon cube into it, which I do because the cubes don't dissolve evenly for me. Usually I also add some dried bot peppers as well, and 1/8 teaspoon of black pepper. It's not as much trouble as it seems.
Yesterday's noodle casserole was like before but I used cauliflower florets instead of broccoli and added about 1/3 cup grated carrot. It needed to bake 15 minutes longer to make the cauliflower tender but I liked it a lot.
Randy, what is a chocolate cress pie? Chocolate and water cress?
I think Im in the mood for crepes again this morning.
Lilac, I've never tried brown rice flour. Sounds interesting.
Yesterday, when I made a pie crust for a Chocolate cress pie, it called for one and a fourth cup of flour. I combined rye flour and corn meal flour with the standard wheat flour. Turned out great. Of course I was more focused on what was inside in crust! Yum yum.
I've been adding a simple "white sauce" to many of my dishes, including potatoes: Milk, flour, butter, seasoning, maybe sharp cheddar cheese. They say to avoid eating "white" foods, and these ingrediants are certainly that, but what the heck, it tastes good!
Oops, I saw I had a typo for "tee shirt". Oh well :-)
Joan, I would have love to have your Grandma Whitehead teach me! At least, you can pass it on to your family. That knowledge will serve them well.
Rösti does sound very close to what we call hash browns. The plain preparation is what I like for breakfast, very simple. I could see adding other ingredients like egg and cheese for evening meal.
Daniel, your "Inner German" serves you well in these days of uncertainty and radical changes. The disciplines give us the tools of flourishing during a downturn.
Let's celebrate our "Inner" knowledge passed on to us by generations of mothers and fathers facing hardships.
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