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slowshooter's Profile

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Enamled cast iron

Go with costco. If the enamel chips off due to manufacturing problems they should replace it.

Check around and see if there is a Le Creuset outlet store nearby. Sometimes you can get a great deal there.

May 31, 2014
slowshooter in Cookware

Which Le Creuset Dutch oven?

I use the oval for a lot of game - works great for braising ribs or farm butchered bone in meats. The rounds get the stew/soup treatment.

For breads I go raw cast iron.

May 31, 2014
slowshooter in Cookware

So annoyed with dinner guest

Just tell him that it's not your job in life to pave his way to comfort. That you enjoy him coming over to receive the gifts of your kitchen work and friendship is really nice, but if he doesn't like what gets put in front of him. Tough.

Then let him know that he has every right to be a big diaper baby about it - but you aren't going to rewrite a single moment in a day unless it suits you - not him.

I'm sure he'll curl up into a victim ball. But you either set him straight or he will own you.

May 24, 2014
slowshooter in Not About Food
1

Foil wrapped cushion in the oven?

Yippee! My wife will be happy.

Feb 02, 2014
slowshooter in Home Cooking

Foil wrapped cushion in the oven?

I'm happy and sad. Hope someone will take a look at what I'm doing and let me know that what I did is reasonable.

This a.m. I got up fully expecting to be able to smoke about 12 pounds of pork cushion to nosh on after the game.

But it started to rain while doing my prep… Which makes me happy here in California, unfortunately my smoker will not keep temps in the wind.

I rubbed 5 lbs of the cushion with olive oil and spiced it heavily in kosher salt, pepper, garlic, cumin, coriander and a little allspice.

Double wrapped in heavy foil and just tossed it into an oven at 250.

My smoke temps are usually 225.

I'm hoping that in about 9-10 hours that it will be cooked thoroughly.

I'll get to smoking the other 7 lbs when the rain stops tomorrow or the next day.

Is my meal doomed?

Thanks,
slow

Feb 02, 2014
slowshooter in Home Cooking

Suggestions on slow cooker/rice cooker combo

Have a Panasonic SR-DE103. Been pretty good.

Our last rice cooker lasted almost 30 years. So it remains to be seen if the Panasonic is old school reliable.

Jan 17, 2014
slowshooter in Cookware

Does anyone else taste flatware?

Thanks! I can't tell you how happy I was to read that article... Made me mist up a little.

I feel like I should print out a few copies and send them to family. Maybe then they'd understand what the hell I was talking about at the dinner table when we were growing up.

"See! See! I'm NOT crazy!"

"Hmph. So you say..."

Me ---> >:-(

Thanks again Kaleo! Really truly appreciate the info.

Jan 17, 2014
slowshooter in Cookware

Does anyone else taste flatware?

<Have you tasted "a rusty tin can full of blood, dirty copper pennies and tomatoes" before?>

If I tell you they won't let me go back to Vegas.

Jan 16, 2014
slowshooter in Cookware

Does anyone else taste flatware?

I know this is a goofy question... But I sure could use some advice. I taste flatware when eating. Have since I was a kid. Hate the taste.

The ones that I get the least taste out of were made in the 50s - 60s (I think they were Onieda), and the ones that are genuinely awful to eat with are some that we purchased from Ikea that were made in the last few years.

Blech. The ones from Ikea taste as though I'm licking the inside of a rusty tin can full of blood, dirty copper pennies and tomatoes.

I have to look for some new stuff or I'll end up at the dinner table eating with a sharp stick. If any of you have the same problem I could use some advice on a better brand. It's not like I can put a bunch of store displays in my mouth... Well, I could... But I wouldn't be able to do so for long before store security booted me out.

Jan 16, 2014
slowshooter in Cookware

Grinding and Sanding and Reseasoning New Lodge Cast Iron Pieces

GH, I guess your opinion is that experience is hypothetical, okay.

I do have some cast iron from the 1800s and 1900s that are terrific examples of artisanal craftsmanship. Finely made sand cast iron that didn't need to be ground down, because it was cast so smoothly. They're just gorgeous - if you owned them, you might not mind them scraped up... But it would bother me. And so, when they are used, steel is not applied to the interior.

On the other hand, I consider many of the skillets and dutch ovens that I own, from the latter part of the last century, regular old cookware - they are just tools and I treat them accordingly. They take a beating. I've restored some that have knife marks, rust pits and gouges. They all work just fine. If I grab some steel tongs and use them to flip a steak - no one at my house is going to burst into tears.

Since the original comment that I made was on a site that was for folks that collected (as well as use) cast iron it's pretty easy to see where folks seem to be getting confused around applicability. Some folks that are collectors don't use some of their cast iron, because they spent so much time restoring the stuff that it's tough to scuff it up. Some want to use it but not see it scarred... Again, I don't understand collecting - but I do understand keeping things just the way you might want them.

If you use steel on iron expect your seasoning to wear. If you use steel on vintage pieces that aren't marked up today - eventually they will be. If you are anal retentive about seasoning, it's up to you to balance how much of your time you want to spend keeping your seasoning applied.

I have zero stake in what anyone else does in their kitchen so if folks want to worry about seasoning, spend hours applying it then use spatulas to scrape it off. I don't mind at all. My pancakes will still be awesome.

:-)

Jan 16, 2014
slowshooter in Cookware

Grinding and Sanding and Reseasoning New Lodge Cast Iron Pieces

This is sort of a non-win argument, because everyone is going to do their own thing when it comes to using their cast iron. But like global warming, a few will look at what's happening to them directly and say "it's not happening to me - must not be happening at all".

Again, I use predominately use wood, bamboo and plastic/silicon because I don't want to scrape off seasoning... Granted I used my skillets at least a couple times a day and over time have observed the balding of the seasoning (and scratches) when using steel. Maybe most folks never see it or don't care. It's cast iron after all and will certainly survive scratching. Do those steel spatulas work? Of course they do.

Here's why I recommend using something else though.

1. No one is going to wear down a cast iron pan to a smooth cooking surface with a metal spatula unless they lean into it. That means that long before the iron is ground down, the seasoning is removed. So over time, if the cook really is trying to flatten the iron surface with a spatula their skillet will demand reasoning after every meal cooked.

2. If you are concerned about trying to achieve seasoning perfection, why would you use a spatula that will scrape off what you so diligently worked to apply? Polymers aren't that durable when hit with a metal edge.

3. For folks that collect (which I really don't understand) and expect to see a return on their investment (which I do understand) why would they risk scarring?

That said, iron is iron. If you don't give a hoot about scratches, reasoning regularly, using steel to flip a pancake, or just scraping the surface clean with steel… No one is going to say you are doing it wrong. If you are enjoying cooking and using the stuff you like to use - I would say you are doing it exactly right.

Jan 15, 2014
slowshooter in Cookware

corning visions skillet

The greatest thing about visions is that you can find the lids for cheap at flea markets. I use them for pots and pans that didn't come with a lid.

I used to make a mean beef stew in one of their pots - until the fateful day my SO left me, took a bunch of my stuff including my visions pot. What kind of monster steals a visions pot and a Nazareth album?

Jan 15, 2014
slowshooter in Cookware

Most frequently used kitchen tool?

Without a doubt a flexible cutting board. Makes a great funnel for dry goods going into jars, great for sorting stuff when you have to clean legumes. They seem to get busted out almost every time I cook.

Jan 15, 2014
slowshooter in Cookware
1

Grinding and Sanding and Reseasoning New Lodge Cast Iron Pieces

Just depends on what you want out of a skillet. I probably was "that guy".

I see so many folks trying 50,000 ways to put on a seasoning so it's perfectly "Cantor-like" only to scrape it off and scar up their iron. Or worse when folks say after they have finally got the perfect seasoning on their skillet and they are going to smooth out the rough spots in the pan by flipping a billion eggs with their bumper metal spatula from China. Not gonna happen.

Also, most of the cooking utensils tools in my ancestors house weren't metal. They were mostly made of wood - only the knives were carbon steel. Not sure why folks use metal to metal. Seasoning is just a plastic so it scrapes off pretty easily. Sure it's easy to fill back in... But why bother scraping it off in the first place?

Jan 15, 2014
slowshooter in Cookware

For those that like hunting Waterfowl

The new regs are out for CA hunters.

http://www.calwaterfowl.org/regulations

Changes to last year are pretty good.

•Possession limit UPDATED from 2 to 3
That means you can have triple the daily bag limit.

Shoot straight, cook well.

Aug 21, 2013
slowshooter in San Francisco Bay Area

really bored of h**ster bashing

It's just easy to make fun of style that looks contrived. Doesn't matter if it's a hipster or not.

Aug 21, 2013
slowshooter in Site Talk

Searching high and low in for squid ink in San Jose.

Anyone have a recommendation for a place it can be purchased in the Santa Clara Valley?

Thanks,
slow

Aug 21, 2013
slowshooter in San Francisco Bay Area

Knife sharpening question

In the same boat. I've avoided getting another system other than the chef choice 100. It also kills me when I see what it does to the side of the knives.

Jul 29, 2013
slowshooter in Cookware

Le Creuset Outlet Stores

I say give it a shot. You might find something you really like. There's no other way to find out but to go.

We have one about 30 miles south of here and it gets a visit about every year or so.

Jul 29, 2013
slowshooter in Cookware

When seasoning cast iron with lard, does it make a difference what type you use?

I would just use Crisco, cheap, easy and works great.

Lard provides zero benefit over the long haul as the oils you cook with are going to polymerize over it as you use the pan.

Jul 29, 2013
slowshooter in Cookware
1

Lodge Unseasoned Dutch Oven

No extra value to me. Folks go to flea markets and buy them all day for a few bucks and just clean them down to the bare metal.

But, this is America after all and I've long suspected that if you put instructions on a bucket of gravel, you could slap an additional 20 bucks on the price and no one would bat an eye.

Put it up on Ebay and explain why it's worth 25 or 100 bucks more than a new one. If someone thinks the same and finds that your value proposition resonates, then enjoy the fact you made the sale and call it a win.

Jul 29, 2013
slowshooter in Cookware

Cherries in Morgan Hill: Andy's Orchard and Mariani Orchards Roadside Cherry Stand

So bummed I missed out on the Brooks at Andy's. I picked up some Black Tartarians, Bings and Raineers. The Rainiers were perfection as were the Tartarians.

Happily picked up some peaches as well. Apricots will soon be in full swing.

Jun 10, 2012
slowshooter in San Francisco Bay Area

Pointless or Silly Kitchen Gadgets - and the Ones That Worked for You. [Moved from General Topics]

Egg slicers, strawberry corers, weird chocolates specific mixers, goofier ice cream makers. I'm okay with most of them because they give my kid a chance to have a little fun in the kitchen.

Yeah they take up drawer and shelf space but it's fun to see someone else having fun. I still don't understand the value of a dried spaghetti sliding measurer though. YMMV.

Jun 01, 2012
slowshooter in Cookware

Are you using a bread machine?

We have one and use it sporadically. Works great when time gets tight but doesn't replace doing it by hand. I compare it to dashing off an email vs handwriting a love letter. Goofy comparison, I know.

May 17, 2012
slowshooter in Cookware

Lump charcoal brand

Gracias! I think there is one within 10 miles so I'll go eyeball the shelves.

May 16, 2012
slowshooter in Cookware

Lump charcoal brand

Thanks for the advice and site recommendation! I will go read up.

May 16, 2012
slowshooter in Cookware

Lump charcoal brand

My FIL has a kamado he brought home from Japan in the early 60's. The wife wants us to go pick it up so she can put it to use.

Kamados are somewhat of a mystery to me but more so is the best fuel to use with it. A buddy has a BGE and used a brand of lump charcoal he got at a local hardware store which ended up having a fairly large amount tar in it. He claims it ruined his briskets and caused some other problems.

Is there a brand of lump charcoal available that is relatively uncontaminated? Or is there a better fuel to use?

Thanks much!

May 16, 2012
slowshooter in Cookware

Cookware which You Initially Disliked and now Love, or Vice Versa.

Methinks I typed too fast.... lol...

You have saveded it for posterity... But it demands correctimification.

May 16, 2012
slowshooter in Cookware

Cookware which You Initially Disliked and now Love, or Vice Versa.

Every waffle maker I have ever had has frustrated me to no end. Hated the last one (Vitantonio) but eventually got the batter, timing and pour amount down perfectly. These days I love it so much I fear a hobbit will show up and try to throw it in a fire.

May 16, 2012
slowshooter in Cookware

south bay bbq?

That's great! I'll be happy to give it try and let you know what I think.

May 13, 2012
slowshooter in San Francisco Bay Area