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Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

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Comment by Daniel W on March 3, 2017 at 8:26pm

Carl, Ning is happy with his orange-peel type surface on his newer type Cast Iron Skillet.  I have too much trouble with stuff sticking on it.  He doesn't mind, because I wash his.  I like my older one, with the smooth surface, much better.  Some oven spray, Pam or the generic for that, helps a lot too.

By the way, the old Chicago Hardware Foundry cast iron skillets are some of the coolest to look at, for their "peened" outer surface.

Randy, I googled on "chocolate chess pie".  That looks / sounds very good!  Something else to try!

Comment by The Flying Atheist on March 3, 2017 at 7:44pm

I've never heard of chocolate chess pie until you mentioned it here, Randy.  In my quick internet search, it sounds very similar to French Silk pie.  Is that a proper comparison in your opinion?

Regarding bumpy cast iron cookware, is that enough of a problem that you'd want to exert the energy to fix it?  What cooking problems do the rough surfaces cause for cooking.  I ask this as someone who doesn't own any cast iron cookware.  

Comment by Daniel W on March 3, 2017 at 5:59pm

Spud, here's another guy doing about the same thing, with some other comments about prep.

Comment by Daniel W on March 3, 2017 at 5:45pm

Spud. funny you should mention that.  Here's a video that I watched yesterday.

It does seem like a big project. Now I'm on a kick, so I will look at yard sales and estate sales for another vintage cast iron skillet, maybe with some added decorative edging or something. I won't know until I find it.
Comment by Idaho Spud on March 3, 2017 at 12:20pm

I couldn't find an old cast iron skillet, so I purchased one of the $20 ones at Walmart a year or more ago.  The cooking surface is bumpy, so I've been meaning to power-sand it down and re-season it.  Sounds like a big job, so it won't be right away.

In the meantime, it cooks hamburgers nicely.  I heat the skillet to a high temperature, sear the burger on one side, turn it over, turn the heat off, and it will sear on that side, and the center of the burger will reach 160°F in a few minutes.

Comment by Idaho Spud on March 3, 2017 at 8:31am

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.

Comment by Randall Smith on March 3, 2017 at 7:41am

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.

Comment by Joan Denoo on March 2, 2017 at 10:57pm

The Boss of the Swamp also discusses old cast iron pans; in this video an old cast iron waffle iron.

Comment by Daniel W on March 2, 2017 at 9:06pm

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.

Comment by Idaho Spud on March 2, 2017 at 10:03am

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).


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