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Bacon sticks to my Lodge cast iron skillet

Yes, but it still cooks different from "liquid" vegetable oil. No stickiness with plain unflavored Crisco shortening.

There's two reasons I don't use vegetable oil -- stickiness and taste. It's disgusting to me. I use canola or olive or shortening or lard or unsalted butter -- But, again, no need for anything when frying up some bacon (unless the stovetop is way off level, then compensating more frying oil may be wanted which would preferably be bacon grease itself).

Jul 11, 2014
Muddirtt in Cookware

Bacon sticks to my Lodge cast iron skillet

Even with searing a steak, there's no need for going past Medium on the dial when cooking with cast iron. I cook on Low-Medium with bacon on my natural gas stove, usually turning it to Low when it's hot and cooking a pound in batches. Hamburgers are also Low-Medium. Fried eggs are Medium. Scrambled eggs are Low. Most steaks are cooked on Medium after preheating the pan for about 5-10 minutes. Potatoes are usually at Medium too.

Jul 11, 2014
Muddirtt in Cookware

Bacon sticks to my Lodge cast iron skillet

Did you season with vegetable oil? If so... Oops. Vegetable oil is notorious for sticking. Hopefully, you seasoned with plain Crisco shortening.

Don't use a green scrubby. Use hot tap water and a nylon brush.

15 minutes on high heat? That's a lot of smoke. All that's necessary is medium heat until just starting to smoke. You're going to warp your pan doing it your way.

I've never used oil for frying bacon. It does well on its own.

Jul 08, 2014
Muddirtt in Cookware

Ice Chests...Yeti versus Pelican versus Brute Box

I have no experience with any that you listed. My wallet just allows for Igloo and Coleman. However, I will say this...

I'm an avid outdoorsman and primitive river camper and etc etc etc. I read a lot online (forums, reviews, blogs, etc) pertaining to my "survivalist" hobbies, and have researched enough to say to get a Yeti if you have the money. You'd buy a Mercedes for a luxury sedan if you had the budget, right?

Second, I own a couple Pelican products. Their plastic is high quality but nothing spectacular. Think Target quality versus Walmart quality. Nothing special.

Get a Yeti and be proud of it, if your wallet allows it. You're already looking at high end products so save if you have to and get the Yeti.

Just my opinion.

I want a Yeti or two but I get by with "3 day" and "5 day" Colemans and Igloos. 3/4 inch Dow blue board foam and gallon block ice (with Hawaiian Punch plastic jugs) has worked quite well for pushing those coolers to their limits with my blue collar wages.

Jun 29, 2014
Muddirtt in Cookware

How best to remove banana sap from knife blade

I would try Goo Gone or Simply Green. And wash with dishsoap after. As mentioned, boiling hot water should liquify the sap right off too.

Goo Gone should be in every house. It has so many uses. Citric based.

Jun 20, 2014
Muddirtt in Cookware
1

The best thing you've never had?

I've always wanted to try monkey brains or snake.

Also, some New Orleans food. I smelled it all over during Mardi Gras when I went there in the 90's as a late teen but us gutter punks didn't have the money to buy it. Smelled like crawfish heaven. It was mostly Taco Bell for us, lol.

Jun 20, 2014
Muddirtt in General Topics

Eating Sardines

Right out of the can. With a little salt and lots of pepper. So good, there's no time to get the crackers from the cupboard, lol. Never had fresh. I've grown to like King Oscars canned herring over sardines though.

Jun 20, 2014
Muddirtt in General Topics

Chorizo crawl - Pork salivary glands, lymph nodes & fat (cheeks)

Agreed. I am 100% "white" though with 1/2 German, 1/4 Swedish, 1/8 Scottish, 1/8 "Dutch," but I do know that there are two types of chorizo from two countries -- slimey and sausage -- I prefer slimey. Wikipedia it.

Jun 17, 2014
Muddirtt in General Topics

Best Fish Sauce

On just plain fish, nothing beats dill seasoning and olive oil.

EDIT:
I spoke too soon. I misunderstood the original post, lol.
I have no clue about "fish sauce" either.

May 16, 2014
Muddirtt in General Topics

safety of food in long car ride?

Also don't put dry ice directly on bottom of cooler. It will crack the cooler. And wrap it in paper, not plastic.

I just stay away from it. Too many dangers.

May 16, 2014
Muddirtt in General Topics

safety of food in long car ride?

Cooler with large one-gallon block ice. Block ice melts slower. I use the gallon Hawaiian Punch jugs. They are nice and square and lids are sturdier than milk jugs. For a large cooler, use 2 or more.

Be prepared. Freeze them hard at least a day.

8 hrs is nothing. In a quality "5 day" cooler, I have one jug of ice last me 3 days in the beverages cooler in 90F degree weather while camping.

No mess with the ice being contained as it's melting also.

If you have the money, get a Yeti cooler. If not, I've found that Igloo 5-day coolers beat Coleman 5-day coolers for keeping things colder longer, though the Coleman's are usually built better.

You could also look into an electric cooler. Plug into vehicle and in the room. I've never tried them but I would probably use block ice with them also.

Block ice. Block ice. Block ice.
The bigger, the better. A cube is preferred shape for less surface area, long melting, and packs in cooler efficiently. Those Hawaiian Punch gallons work great. I fill them completely, then freeze -- They expand nicely also.

May 16, 2014
Muddirtt in General Topics

EXCEPTIONAL 'NONSTICK' COOKWARE

"Cooks Illustrated recommended the T-Fal Professional line."

Agreed. Although I've never used it, it would be my choice if I actually used nonstick.

My girlfriend has a Better Homes & Gardens set. It's kind of textured with square pyramid thingies on the inside bottom. I don't know if that has anything to do with its longevity but those pans are still holding very strong after a few years -- Just a few scratches from the 11 and 16 yr old girls before they were told more than a few times not to use forks in them. Excellent stuff. Still slick as silk. Eggs need hardly any butter. Not induction capable though. I might ask my GF what line it is tomorrow (as it's almost 2am and she's sleeping). All I know is that it's red exterior and black interior with stainless and red silicone double-riveted handles. They are used daily when she cooks. The other 1/3 cooking is done in my stainless and cast iron when I cook. They also have been through the dishwasher a couple hundred times with high heat dry (before she met me before I started doing dishes).

May 15, 2014
Muddirtt in Cookware

Going insane re: scratched stainless steel

Kitchen tools and utensils are made to be used and abused. With that, there will be scratches and whatnot. About the only thing that will end all is heating too high or putting a hot pan in cold water, warping a pan into a "spinner," or dropping a cast iron pan and breaking the handle or loosening rivets on a stainless pan.

I actually like the used look. I enjoy looking at restaurant flatware because it goes through the ringer on a daily basis and you can tell, even with the shiny high nickel ones.

It wouldn't phase me one bit if my stainless cookware or flatware got scratched, even if I had pricey All-Clad pots/pans, or Oneida flatware, with high nickel content.

I do have a fair amount of Oneida 18/10 stainless steel cooking utensils, each costing about $7 each. 7 dollars adds up, so I prize them with my blue collar wallet. Anyways, they have a few scratches and more keep coming -- I don't care one bit. I actually used the small slotted turner the other day to scrape gritty mud off my boots outside after digging some flower beds and tree rings. And when I spend $200 on some Oneida flatware someday, I still won't care about scratches.

When rivets come loose and forks get bent, is the time to "go insane." Even a dent would be heartbreaking but not the end of the world. My low mileage '77 Ford F-150 recently got a huge dent on top of the bed on the outside corner, causing a bit of a bulge on the side sheet metal -- Oh well, it's a bit rusty anyways and used to haul stuff whether it be chunks of concrete, logs or 4" river rock. Now, when I restore it someday, well, that's a different story.
:)

May 15, 2014
Muddirtt in Cookware

Cast iron for anemia: Is pre-seasoned just as good?

I don't know the science behind iron leaching into food but I tend to believe it's not much, if any.

I like Lodge. Made in USA and thick and heavy. If weight is an issue, get an old Griswold. The old cast iron is thinner because it was used on wood burning devices -- something that most of us don't have anymore. Less wood would be needed to heat the older ones.

Get a Lodge or Griswold and research how to season them. There's a million threads in Chowhound about seasoning.

Personally, I get new Lodge and sand it first, then the cleaning and seasoning steps, even if it is preseasoned.

P.S. There's more reasons to cook on cast iron than just the iron diet :)

May 15, 2014
Muddirtt in Cookware

What is your handwash routine?

But... They're pretty little dyed red ones that are farmed :D

May 13, 2014
Muddirtt in Cookware

How long can you keep fish?

Yep. The only time a fish should see a fridge is when it's leftovers after cooking, or marinating. Ice, freezer, countertop, or cooking, all other times.

May 13, 2014
Muddirtt in General Topics

What is your handwash routine?

When camping, I wash my enameled steel dishes in the river and air dry. I use sand if they're really cruddy. Then I might get some moldy rotting deadfall ready for the fire, then maybe eat a burrito or hot dog with my unwashed hands from those same dishes, then maybe bite a fingernail later after I make a fisherman's knot with my teeth, near a hook that has a maggot on it for some trout fishing. Oh the horrible filth, eh? -- The human species survived prior to today's cleaning habits so I think I'm good to go.

May 12, 2014
Muddirtt in Cookware

Tool to cut bone (with meat)

Hacksaw, hatchet (hand axe), or baton a sturdy full tang 7"+ woodsman knife. All sharp, as which all cutting tools should be, although the hacksaw is what it is.

May 12, 2014
Muddirtt in Cookware

Best? Most Useful? Countertop Utensil Container

Hey, that's pretty cool. I'm a huge fan of skulls. I'd do the same thing but my girlfriend would probably just let me have my skull fetish in the man cave in the basement :)

I'm still waiting for the time when I can let myself spend $50 on some Crystal Head vodka. I'd get two collections with one stone with that, being skull AND bottle.

May 12, 2014
Muddirtt in Cookware

Best? Most Useful? Countertop Utensil Container

Hmm, 4 red Le Creuset crocks would be nice. My kitchen is all green and yellow though, but I have thought of adding red also. Do they have lids? -- I'd only use them for sugar/brown sugar/flour/coffee or whatnot.

May 09, 2014
Muddirtt in Cookware

What parts of a pig should I ask for: not the meat, tho?

If they'll give a hock or two away, take it. The parts around the ankles make for the best bone-in ham and bean soup. They might need an axe or hacksaw to get it loose from the shoulder or rear though.

May 09, 2014
Muddirtt in Home Cooking
1

Best and Safest Way to Clean a super dirty Oven

Best way to clean an oven is to use its self-clean cycle. But I see that this oven that you are talking about doesn't have one. Try to crank it up as high as it will go (it should get up to about 525F) and leave it for 3 hrs. Everything should just turn to ash.

May 09, 2014
Muddirtt in Cookware

almost there, and thanks for everything

Yeah simplicity is good. I'm not a fan of clutter anywhere in the house either. Table/counter/horizontal space is meant to be used and empty. My mom is horrible at her house -- Every inch of table top in the house has crap on it -- Hardly a spot to even put a drink on. Horrible and stupid, in my opinion, for more reasons than one (dust and dirt being one). Simplicity is the way to go.

May 07, 2014
Muddirtt in Cookware
1

Rusted Pampered Chef Sheet Pan - Help!

If you can get it down to bare carbon steel, it should make for a nice seasoning layer or 3. I did that to one of my cheapo Coleman steel griddles with a nonstick coating -- Took a wire brush on a drill and went to town. Then some fine sandpaper and a vinegar wash with steel wool and Crisco shortening seasoning just like my cast iron stuff. Works great now -- even better than the original "nonstick" coating. It stays in with the camping garb until I get some cast iron for to keep in the camping stuff.

May 06, 2014
Muddirtt in Cookware

Rusted Pampered Chef Sheet Pan - Help!

Careful -- It's more the heat dry cycle and its extreme heat that ruins stuff, along with today's harsh dishwasher detergents. My cast iron and wooden utensils stay out of the dishwasher, along with some other things like my gitlfriend's nonstick stuff. About every week or so, I microwave the wooden utensils for a couple minutes, or put them in boiling water, to disinfect.

May 06, 2014
Muddirtt in Cookware

almost there, and thanks for everything

Very nice and classy. White and black and grey --- It will make everything that you put in there "pop" out with whatever colors you choose for a utensil canister, knick knacks, wall hangings, etc. Nice choice for the fridge having the freezer at the bottom. Very convenient island you have there. I see a large cutting board living on that island soon :)

The only complaint that I'd have is not having a window above the sink. Is that an exterior wall?

P.S. A pots/pans "chandelier" would trick that kitchen out pretty wicked. Stainless and cast iron stuff would match the kitchen perfectly. Cool kitchen and nice job.

May 06, 2014
Muddirtt in Cookware
1

Baking Steel/Pizza Steel

Yeah, they both would be great for oven use. Not sure about stovetop use -- Not sure if my gas range could heat them evenly. A 12" skillet is about as big as I'd want on my plain jane normal size stove. I suppose a 14" could work, since the 12" does heat pretty evenly. 17" skillet though? -- Holy cow, that's big.

May 06, 2014
Muddirtt in Cookware

Rusted Pampered Chef Sheet Pan - Help!

I thought most Pampered Chef stuff was decent quality, especially their full clad pans. I guess I'm wrong. This is one reason I don't put any aluminum or steel or non-stick baking sheets in the dishwasher. It just destroys the stuff, in my experience -- If not immediately, it will over time.

May 06, 2014
Muddirtt in Cookware

Baking Steel/Pizza Steel

I would absolutely love one, or both, of these:

Lodge cast iron 17" skillet:
http://www.lodgemfg.com/seasoned-cast...

Lodge cast iron 14" round baking pan:
http://www.lodgemfg.com/seasoned-cast...

Can you post a picture of this bohemian pan that you're questioning?

May 06, 2014
Muddirtt in Cookware

What parts of a pig should I ask for: not the meat, tho?

I don't know any gourmet ways. For deer, it's over the fire while processing the game in the field. Pretty traditional. Rabbit and squirrel, it's the first thing in the fry pan at home. Nothing too fancy. Never had a hog heart, nor do I know of any fancy recipes.

May 06, 2014
Muddirtt in Home Cooking