Food thread - All things food-related

[ardilla secreta]

^ they still look like they are in great shape


Over the years I've always heard that you should NOT use soap and water when cleaning your cast iron pans. Strangely, nowadays I hear just the opposite. That, indeed, you can use it such as below:


https://www.youtube.com/watch?v=P4zW-C0 ... Epicurious


Intro takes about 1 minute.

So far as I recall we used rock salt or some other form of highly coarse salt to clean it up. Then you use very hot water and immediately dry the pan both top and bottom. Thereafter, you put it into the oven at medium heat to completely dry the pan. Then you prime again and hang it elevated against a wall so that air passes it from every angle.

How do you keep your pans clean?

Let’s not go through this old timers way of doing things. Use the appropriate amount of dish detergent as the job requires. Detergent is NOT going to unseason or damage a cast iron or carbon steel pan. I use mine pretty much every day. If there is some burnt food on the surface I just soak in lightly soapy water for a few minutes. After cleaning I warm the vessel on the burner briefly then use a neutral oil and apply just a light coat to season and deter any corrosion.

[DMac]

I use soap and water after every use and Brillo Pads when I feel it's necessary.
Works just fine to meet my standards.

[Brooklyn]

X,
I treat it like I would a classic car.

That's a GREAT line! Much kudos to ya.



https://th.bing.com/th/id/R.9b0dbba1edf ... ImgRaw&r=0

[Brooklyn]

I discovered an old photo of myself with a pal whose name I've forgotten:



https://media.giphy.com/media/LTbDsSruOt96M/giphy.gif



I sure was dapper in dem days and always forgot to be a gentleman by removing my hat at table as most of my pals did back then.

[DMac]

The meticulously and properly maintained cast iron pan and mine, regularly abused with soap and water even to the extreme of the abrasive steel wool soap pads. Same ingredients, both dishes prepared at the same time on the same stove, both prepared by Chef ardilla secreta. I'll be able to tell which one of those two dishes was cooked in the abused cast iron pan?

Took a trip to Wegman's this morning, Mr. Mark Down guy was scanning the meat section for sell by dates and had a nice stack of pork ribs, lamb chops, something else too but I can't remember what it was, on his cart all with mark down for quick sale stickers on them. I'm not a buyer at Wegman's for their mark downs, 25% isn't enough enticement...45-50% and I'm a buyer. The sell by date on the stuff on the cart was today so I asked the guy what he was going to do with it, mark it down some more? He said no, I'm going to throw it out, you can buy one if you want it though (that's a pretty good sales pitch, eh). I told the guy that I never buy mark downs here and why. He said, I know, other places mark them down more than we do.
So that's that, that's the mark down and if it doesn't sell at that we throw it out. I'm at the store at 9-9:30 AM, anyone else thinking if you put a 50% or more off sticker on it, it would likely be gone by noon? How 'bout if you put a, FREE-now only, sticker on it? Just looked wrong to be wheeling a stack of meat off like that to be thrown out, there's no way there's not a better way to deal with that.

[Brooklyn]

On the book thread I mentioned that I read "Mother" by Maxim Gorky. A very good read, indeed. One of the recurring symbolic themes in this sterling book was the samovar such as this:



https://www.thoughtco.com/thmb/Vzn1uvYv ... 24f084.jpg


It was the instrument "Mother" used to replenish the bodies, minds, and souls of the beleaguered characters in the story. Her home often became sanctuary for those seeking to avoid the secret police and governmental authorities. They would gather round her table, discuss strategic as well as philosophical or moral matters (often the discussions were highly contentious though constructive), and they would become revitalized in their struggles against the Tsar and his oppressive regime.



An essay on samovars: https://www.thoughtco.com/russian-samovar-4771018


Do any of you folks have one in your homes?

[Farfromgeneva]

The meticulously and properly maintained cast iron pan and mine, regularly abused with soap and water even to the extreme of the abrasive steel wool soap pads. Same ingredients, both dishes prepared at the same time on the same stove, both prepared by Chef ardilla secreta. I'll be able to tell which one of those two dishes was cooked in the abused cast iron pan?

Took a trip to Wegman's this morning, Mr. Mark Down guy was scanning the meat section for sell by dates and had a nice stack of pork ribs, lamb chops, something else too but I can't remember what it was, on his cart all with mark down for quick sale stickers on them. I'm not a buyer at Wegman's for their mark downs, 25% isn't enough enticement...45-50% and I'm a buyer. The sell by date on the stuff on the cart was today so I asked the guy what he was going to do with it, mark it down some more? He said no, I'm going to throw it out, you can buy one if you want it though (that's a pretty good sales pitch, eh). I told the guy that I never buy mark downs here and why. He said, I know, other places mark them down more than we do.
So that's that, that's the mark down and if it doesn't sell at that we throw it out. I'm at the store at 9-9:30 AM, anyone else thinking if you put a 50% or more off sticker on it, it would likely be gone by noon? How 'bout if you put a, FREE-now only, sticker on it? Just looked wrong to be wheeling a stack of meat off like that to be thrown out, there's no way there's not a better way to deal with that.

Christ they should donate it

[ardilla secreta]

The meticulously and properly maintained cast iron pan and mine, regularly abused with soap and water even to the extreme of the abrasive steel wool soap pads. Same ingredients, both dishes prepared at the same time on the same stove, both prepared by Chef ardilla secreta. I'll be able to tell which one of those two dishes was cooked in the abused cast iron pan?

Took a trip to Wegman's this morning, Mr. Mark Down guy was scanning the meat section for sell by dates and had a nice stack of pork ribs, lamb chops, something else too but I can't remember what it was, on his cart all with mark down for quick sale stickers on them. I'm not a buyer at Wegman's for their mark downs, 25% isn't enough enticement...45-50% and I'm a buyer. The sell by date on the stuff on the cart was today so I asked the guy what he was going to do with it, mark it down some more? He said no, I'm going to throw it out, you can buy one if you want it though (that's a pretty good sales pitch, eh). I told the guy that I never buy mark downs here and why. He said, I know, other places mark them down more than we do.
So that's that, that's the mark down and if it doesn't sell at that we throw it out. I'm at the store at 9-9:30 AM, anyone else thinking if you put a 50% or more off sticker on it, it would likely be gone by noon? How 'bout if you put a, FREE-now only, sticker on it? Just looked wrong to be wheeling a stack of meat off like that to be thrown out, there's no way there's not a better way to deal with that.

Despite what he told you it most likely gets sent to their prepared foods kitchen where it will get cooked and have its life extended. That’s the culinary art of garde manger, using salvageable food. You can make very good food from items approaching its sell by date assuming it meets standards. A meatloaf for the take out section as an example.

[DMac]

Exactly what I was thinking, am glad to hear that. Why wouldn't you cook it up and put it in your prepared meals section, or cook it up and give out as free samples in the store? Many different things you can do with that food other than tossing it. I do believe there is a lot that is just tossed though. Sinful...no doubt highly regulated as to what you can and can't do with it.

[Farfromgeneva]

For Afan and any Colorado folks. Friend from childhood (younger brother of one of my best friends) is rolling out a delivery of prepared foods ready to hear business. Looks like only italian for now but I know the guy can cook (and ran some restaurants form a managerial perspective previously-went to the hotel school at Cornell then went into that side of business)

https://chefsspecialdelivery.com/?fbcli ... mLaTxILYgE

[ardilla secreta]

Saw monkfish at the market and jumped on it. Monkfish is so versatile and I usually use it in a Portuguese/Mediterranean style in a one skillet sauté with Italian/Chorizo/Linguica sausage and some type of a red peppers, onion, zucchini, mushroom combo.

In this case I opted for a classic bistro style. Cutting the monkfish in half lengthwise, then slicing into 1” medallions on the bias and prepare a la Meunière which is to dust lightly in flour. Pan sautéing in shallow oil produces a light golden brown finish. The rest of the dish is haricot vert (French green beans) and sour cream mashers. I served with a Anjou Blanc made from chenin blanc from around Angers, Loire Valley, France. It’s profile of stone fruit (peach/apricot) with rounded acidity works well with the richness of monkfish.

70385F5E-042A-4410-AAB4-77CB19A9F31E.jpeg (89.15 KiB) Viewed 1084 times

E181C64D-0932-4305-8981-6B4ED70B55CD.jpeg (98.24 KiB) Viewed 1084 times

E59E15D8-5D44-4FB7-A610-EDBBF600ED19.jpeg (127.54 KiB) Viewed 1084 times

[ardilla secreta]

This vintage ad for institutional food service is just hilarious. Nice to see the incarcerated, the invalids, mental-defective, and school kids get the best.

Must be wholesome if it’s declared legally edible, fire resistant, low odor, minimum vermin, digestible by most humans and comparable in quality to rodents.

89497295-DB2F-41FD-A74A-755CDCF982A5.jpeg (120.07 KiB) Viewed 1068 times

[44WeWantMore]

Looks like Taylor Pork Roll

[get it to x]

Looks like Taylor Pork Roll

Loved that stuff on squishy white bread with a little yellow mustard. Of course, in 1965 we had no idea what a breakfast sandwich was but hear it is a NJ staple with egg and cheese.

[44WeWantMore]

Hosted a NJ-born guy at the Shore once. We brought some Taylor Pork Roll. It brought back his memories.

Philadelphia food trucks will serve egg sandwiches in the morning (usually on a Kaiser or short Hoagie roll). I typically got egg and cheese, but you can usually add bacon, ham, or Taylor Pork Roll as well.

[get it to x]

I ordered a baking steel, which came yesterday. I will mainly use it for pizza, including under the pan when I make "Grandma" pizza. It should help with browning. Because it is steel, it conducts and transfers heat better than a stone. I'm also going to try some rustic breads. Way cheaper than an Ooni or Breville pizza oven.

https://bakingsteel.com/products/baking-steel

[DMac]

That looks nice, x, whole lot easier clean up than a stone. Bet that works nice. Expect some ardilla secreta level of fine quality masterpieces. Send pics, please.
Not so sure I've ever had the pork roll. Must not have left me blown away if I have. Spent a few years in Jersey, The Garden State.
Gotta have a little prick to make it. Lotta steps, does look good.
https://www.bing.com/videos/search?q=ho ... &FORM=VIRE

[ardilla secreta]

That looks nice, x, whole lot easier clean up than a stone. Bet that works nice. Expect some ardilla secreta level of fine quality masterpieces. Send pics, please.
Not so sure I've ever had the pork roll. Must not have left me blown away if I have. Spent a few years in Jersey, The Garden State.
Gotta have a little prick to make it. Lotta steps, does look good.
https://www.bing.com/videos/search?q=ho ... &FORM=VIRE

Taylor’s Pork Roll has a following in the Phila metro, but I’ve only had it a couple times. An afterthought when one can have scrapple. Dmac, I’ve seen Taylor’s sold in upstate Wegmans.

Don’t think I’ve seen a baking steel before. Interesting concept.

[ardilla secreta]

Love this fish and easy to pan sauté skin side down on medium-low heat then flip for the final seconds. The filet was cut into six pieces for easier cooking and plating. I used Arborio rice to make a pilaf with diced shallots and carrots with turmeric for color.

F2E6CAD8-DB55-4BA0-B29A-0596E2EC4874.jpeg (110.09 KiB) Viewed 976 times

[ardilla secreta]

Todays food quiz. What is the name of this kitchen implement and what is unique about it?

F224C434-8DC8-40C4-A3A9-64724997887B.jpeg (98.3 KiB) Viewed 945 times