yakitat jack's Profile

Title Last Reply

Chemistry of Cast Iron Seasoning: A Science-Based How-To

Just use the good old KISS method.

Jan 29, 2010
yakitat jack in Cookware

Cast Iron Skillet + Broiler = Perfect Pizza?

Great idea, but preheat your cast iron pan in the oven. The uneven heat on the stove top may crack or warp when heated dry.

Jan 25, 2010
yakitat jack in Home Cooking

What causes splits in carrots?

They split because they get too much water in the field and grow too fast. The grower or his help needs to cut back on the irrigation when it is time to harvest the field. I don't like to use them ether, you don't know what kind of creepy crawlers are lurking in the splits. Plus they don't look nice as carrots coins on your plate.

Jan 24, 2010
yakitat jack in General Topics

What makes "hand cut" fries so special?

Sorry Sam, but nematodes are a Little micro worm that blackens a potato under the skin. And yes they are sold for human consumption. How many times have you peeled a raw sud found black ends, that's nematodes, just cut it off, the rest of the potato is OK to eat. Cysts? Deformed tubers comes from not watering the field right. Surface discoloration is called pressure bruising by potato growers and hollow heart is from watering the field too much. The red in hollow heart is not good to eat.

Jan 24, 2010
yakitat jack in General Topics

What makes "hand cut" fries so special?

You're right, it was beef tallow, but you can't beat lard for the flavor either.

Jan 23, 2010
yakitat jack in General Topics

Cast Iron newbie questions

Why do all you people want to metal utensils, knifes, salt, and steel wool to scratch the hell out your cast iron pot and pans. You go to all the work to put a proper seasoning on just to remove it. All you need to do is remove all food while pan is hot then wipe good and oil. If need be add HOT water to pan and boil for a minute, scrape with wood utensil, dump, wipe, dry good and oil. That is all you need to do. But if love your cast iron, use only wood spoons, spatulas, knifes or hi-heat plastic ones. Also plastic lettuce knife works great for cornbread. I have done this many, many years and show how old school I am, I use hay to clean to my Dutch Ovens, it gets soft in the hot water and won't scratch my pots. If you are getting Castironitis and not sure what to do, then go to http://www.lodgemfg.com they have been around for 100 years and the only cast iron still made in the USA.

Jan 22, 2010
yakitat jack in Cookware

Coffee + Salt

nothing better then smell of campfire smoke, fresh boiled coffee with pinch of salt and egg shells when the sun is coming up. I feel sorry for you New York City folks when the Food Police came banging on your door for salted coffee.

Jan 22, 2010
yakitat jack in General Topics

What makes "hand cut" fries so special?

Yes, I think there is big difference in the two. Manufactured fries are first steam peeled then trimmed of black nematodes and other bad spots. They are then cut to size, blanched in high sugar water, then blanched in hot oil and frozen. They are real good if you take them off the fry line and cook them in the lab. But when frozen I think the natural sugars turn into starches and when cooked in a restaurant they turn out bland tasting. the sugar blanch is to just give them a even color when cooked.
Fresh cut potatoes have a earthy flavor ( even better with the peels on) with a uneven color. It takes a longer to cook fresh than frozen fries, so everyone uses frozen because of time, labor, color and forgot the taste. Oh by the way oils make a big different in taste, remember Mc D's and K F C used lard before the P C people got to them.

Jan 22, 2010
yakitat jack in General Topics

Beans - Reducing gas

Ever try using a bean ladder. its a wooden spoon with the handle split and rungs added. put the bean ladder in the pot and the little flatvlences will climb out. Does a better job than the old wife's tail of using spuds. on the serious side just cook them till are good and soft. It is the hard bean that gives you gas. Another little known fact is that a raw bean is posisonous just like green potato peels.

What's the deal with chicken and meat on the bone?

Sure looks like it, went to 2 shops for prime ribs. They cut the ribs off and the fat cap. Must a transfat thing.

Jan 11, 2010
yakitat jack in General Topics

Caja China vs. Caja Asadora???

Never use galvanized metal for cooking or heating. It will give off zinc oxide fumes, a white smoke that is toxic to you and your food when heated. Also will leach zinc chloride when acids from your foods to make a nice toxic cocktail. Use only stainless steel, black steel, or aluminum. Also another name for a La Caja China (the china box) is a Cajun Microwave.

Jan 09, 2010
yakitat jack in Cookware

humane meat for human consumption

Having lived on a farm most of my life, I will give view. 1st, my dad said never name something you're going to eat. 2nd, if you like meat, don't ask where it comes from. Putting down an animal is not a nice thing to see. But it is getting more humane. The butcher in the store gets his meat in big boxes from some big meat packer, so he does not know how it was raised and killed. A lot of meat is now imported and there are very few small packing houses do to the open southern border. The best thing to do is find a custom butcher and buy 1/2 or 1/4 beef from him. Like I said, the more you think, the more likely you will become a vegan. But of course if you seen how wine was made, like I have, well I just drink water.

Dec 28, 2009
yakitat jack in General Topics

Kramer Knife - What is this all about??

Hey folks, the Bob Kramer knifes ( there was 2 auctions) went for $9,100.00 and $7,100.00 each. 20 bidders on each knife. They were made for a CBS network news show.

Dec 23, 2009
yakitat jack in Cookware

dumb restaurant names [Moved from Ontario Board]

Sign on old diner outside of OK. City, OK Jack-Eats-Helen.

Dec 22, 2009
yakitat jack in Not About Food

meaningless slogans

The best sign I ever saw was in front of a small cafe with a flashing light. All it said was

DAD

EATS

MOM
I kid you not.

Dec 19, 2009
yakitat jack in Not About Food

Kramer Knife - What is this all about??

Some people pay a million for a Andy Warhol soup can and some $5,000 for real art. Think of labor that took to make this knife. I will guess about 3 to 6 months. The years of learning working damascus, many, very many.

Dec 18, 2009
yakitat jack in Cookware

Fry pans: what's the diff? stainless steel vs. nonstick vs. blue steel

When you heat bright carbon steel (not ss steel) it changes color from sliver to yellow to blue to red. If you cool fast at blue stage, it will keep its blue color. Cool it at the red stage it will turn black. It fact blue helps keeps carbon steel from rusting. Just some infor. from an old blacksmith.

Dec 17, 2009
yakitat jack in Cookware

Seasoning Enameled Cast Iron

Ok. I agree pores are little holes. But what i meant by porous is surface roughness. You need that roughness for carbon seasoning to cling to. If you season polished carbon steel like cast iron it will flake off. That is why the seasoning on steel is thin. I have never seen a Staub pot (never too old to learn) so if it is black matte enamel, I can see why you would want to season it, but not a nice red shiny enamel pot. Oh yes polishing cast iron does make a difference. I lap grind all my camp dutch oven lids to to the pot to get a tight seal (I tag each set for I.D.). The rims will not season as good as the rest of the pot.
Ban Dihydrogen Monoxide was hoax in the 90's for gullible people and politicians. For a good read go to www.dhmo.org/

Dec 14, 2009
yakitat jack in Cookware

Seasoning Enameled Cast Iron

That right Chem. Oil clings to the porous surface to make that hard carbon seasoning. If you polish cast iron to a glass like surface, it just won't season right, just like enameled pans won't take seasoning. I just don't get some pinheads trying to get people ruin their cookware.
Oh by the way I just read all amazon reviews of this Anthony guy. I think he is on the ban Dihyhrogen Monoxide ( H2O) band wagon, or hes on some wacky weed.

Dec 13, 2009
yakitat jack in Cookware

Amusing menu gaffes - what's yours? [moved from Boston board]

Roast Puerto Rican young goat. A young goat is known as a kid.

Dec 11, 2009
yakitat jack in Not About Food

what makes a chef "great"?

Yes Bill, its about technique and skill that makes the final meal out of the box.
A lot of dutch oven and chuck wagon cook offs used the "box of ingredients" for contests many years before the Iron Chef Show came in vogue.

Dec 11, 2009
yakitat jack in Not About Food

what makes a chef "great"?

If I was a Chef, I would not look at a resume. I would give a box of ingredients to them and say, you have one hour, make me your best meal.

Technique is the skill you pick up spending many hours cooking. You get different skills from other cooks and over the years you get your own technique that people identify you by.

Just what is a Chef? Its just a fancy name for the boss or bullcook of the kitchen. The taller the hat the more power you have in the restaurant.

Dec 09, 2009
yakitat jack in Not About Food

Recipes You've Never Heard of Outside Your Family

When you say Canadian prairie and Ukrainian you are taking about Germans from Russian. Your flappers (dumpling, sinkers) is a very old German soft noodle called SPATZLE.

Dec 07, 2009
yakitat jack in Home Cooking

What causes hard to peel eggs?

A trick to have nice yellow yolks, not ugly green things. Use a push pin and make a hole on the big end of the egg. Lets the gas out that makes yolks green. Works every time.

Dec 07, 2009
yakitat jack in Home Cooking

Dip for Sweet Potato Fries

Because he is right.

Dec 03, 2009
yakitat jack in Home Cooking

Portable Charcoal Grill

Yes I would go with the Lodge Sportsman's Grill. Its like an old hibachi, you can control the heat and add charcoal without removing the grill. Weighs 32 lbs. because its all cast iron. Go to SPORTSMAN'S GUIDE a deal at $ 89.97. Go thur Lodge its $ 135.00. Mine is about 30 years old and going great.

Dec 03, 2009
yakitat jack in Cookware

What the heck is Jamie Oliver's red chili?

I got this off of CHILIPEPPER.COM, hope it helps you all.
The chilipepper (also chile or chilli; from Nahuatl chilli via Spanish chile, we prefer chilipepper here,) is the fruit of the plant Capsicum from the nightshade family (Solanaceae).

The chilipeppers and their various cultivars are grown around the world because they are widely used as spices or vegetables in cuisine, and even as medicine.

Cultivated since prehistoric times in Peru and Mexico, it was discovered in the Caribbean by Columbus and named a "pepper" because of its similarity with the Old World peppers of the Piper genus.

Diego Alvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chilipeppers to Spain, and first wrote about their medicinal effects in 1494.
The most common species of chilipeppers are:
• Capsicum annuum, which includes many common varieties such as bell peppers, paprika, and jalapeños
• Capsicum frutescens, which includes the cayenne and tabasco peppers
• Capsicum chinense, which includes the hottest peppers such as habaneros and Scotch bonnets
• Capsicum pubescens, which includes the South American rocoto peppers
• Capsicum baccatum, which includes the chiltepin
From (Gernot Katzer's Spice Pages, AWESOME), we read a good description of the argument over the spelling of the word used to describe our favorite fruit:

"There is considerable zeal in the discussion whether the spice should be called chile, chili or chilli in English. The form chilli is probably closest to the Náhuatl original, and it is the preferred form among historically minded USians and in Australia. The word chili has come to mean almost exclusively the Tex-Mex-food chili con carne in the USA, but is used for the spice in British English. The variant chilly (also the adverb of chill) has become obsolete; it bears connotations to the British Colonial Era and sometimes appears in brand names of products that go back to the first half of the 20th century. Lastly, chile is the name of the spice in contemporary Mexican Spanish, and it is also quite popular in the USA, where it is, however, usually pronounced monosyllabically, as if it were an English word. To make things worse, chiles are often referred to as peppers in English, which is of course a never-ending source of culinarily fatal misunderstandings."

See? Everyone's a winner.

Nov 30, 2009
yakitat jack in General Topics

Chinese College Students

Last spring I help feed 25 japanese students studying agriculture in the US. I belong to a dutch oven club and used our 12, 14, and 16 inch cast iron ovens to feed them. We made sourdough rolls, chili, corn bread, camp beans, beef ribs n' beer, dump cakes, potatoes, and other good fixin's. The kids loved it, they never saw any thing like this before. We were like Hollywood cebs, pictures taken, hands shaken, oow I must try this, sorry my english bad, clam chowder-I love, and the can I take a picture of yous. After it was all over, they helped clean our pots. One more group picture lots of waves, down the road went 25 very happy kids.

Nov 30, 2009
yakitat jack in General Topics

Need some cornbread baking tips

Try making cornbread WAFFLES. Its great for spooning chili, stews, and sloppy joes on.

Nov 29, 2009
yakitat jack in Home Cooking

Pictures of your food?

Here is some Dutch Oven cooking Pictures.

Nov 27, 2009
yakitat jack in Not About Food