You don't own a cast iron skilllet?
I know. I can't hardly believe it either.
The Posse that cooks together...Recipe Thread :)
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I know. I can't hardly believe it either.
I dont own a skillet either... Too much money and the fact I have a glass cooktop are deterring me from getting one.
I have an extra one if you want it. Still needs some seasoning but it's yours if you want to give it a whirl. I mainly use mine in the oven. Cook cornbread in it.
Absolutely! I'll send it next week when I get back from my mini vacation.
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What you don't use pots pans on glass cook tops???
Sent from Drott's dog shack
Yes Drott. But cast iron will scratch a glass cooktop. Then again.... scratching the surface may give me a good enough reason to get a new stove.
So my Sister and Grandma always cooked cast iron...When you have tasted anything cooked with a cast iron skillet you never look at food the same way.I don't care how great a cook you are..I don't care what it is..Cast iron cooking is the best stuff EVER...My favorite birthday present from my sister was always pork chops and fried potatoes ala cast iron skillet.She, like Tiff always made her cornbread in it...I may have to call her...
That's not why I came here.I wanted to find out what corn chowder was so I went to a recipe site.What the freak is the matter with people.Someone posted a corn chowder recipe and ten people picked it apart.What is up with that? If you don't like it shut up and move on...
Example:
hotmassage69
Reviewed May. 17, 2011
I feel sorry for the husband who said it was the best meal he had had in a long time., Bless his heart, he needs to definitely get out more often because this receipe and all of the receipes for the creamy potatoes are so lame it is pitiful. I ahve been cooking since I was 100 and I could do better than that by the time I was 12. Feel sorry for those of you who think this is so wonderful.What would you do if you ever had something really good to eat??????
What? Who does that?
But..It sounds good so I'm going to give it a try.So thank you Drott.....Miserable people suck...
That's not why I came here.I wanted to find out what corn chowder was so I went to a recipe site.What the freak is the matter with people.Someone posted a corn chowder recipe and ten people picked it apart.What is up with that? If you don't like it shut up and move on...
Example:
hotmassage69
Reviewed May. 17, 2011
I feel sorry for the husband who said it was the best meal he had had in a long time., Bless his heart, he needs to definitely get out more often because this receipe and all of the receipes for the creamy potatoes are so lame it is pitiful. I ahve been cooking since I was 100 and I could do better than that by the time I was 12. Feel sorry for those of you who think this is so wonderful.What would you do if you ever had something really good to eat??????
What? Who does that?
But..It sounds good so I'm going to give it a try.So thank you Drott.....Miserable people suck...
I didn't read the reviews. But wow Some people. Recipes to me are just starting points. I always add or don't use some of the ingredients.
Scrapple
2 pounds ground lean pork
1 lb beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water
In a large pot, add the water and bring to a boil. Add the liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return to pot. Add the ground pork, a little at a time, and stir. If you add the pork all at once, you will end up with a big "clump". Boil at about a simmer for 20 minutes.
In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, constanstanly stirring. Simmer gently for one hour, stirring very frequently. Use lowest possible heat, as mixture scorches easily.
Pour into greased loaf pans, (you will need two - this receipt will make two four pound pans for a total of eight pounds) bounce the pans a couple of times so that the Scrapple settles, and let cool. At this point it is best to let the let the Scrapple set in the refigerator overnight.
Now, as you arise in the morning, remove the scrapple from the refer and cut into to 3/8 inch slices. To freeze, lay a sheet of waxed paper between slices and then put in ziplock bags and into the freezer.
To serve, thaw and dust with flour and fry in either bacon grease or lard until golden brown. Should you decide to use "Pam" or other such modern devices, you will not only ruin the Scrapple, but my grandmother, and perhaps her grandmother who developed this receipt will descend upon you and rack vengeance beyond imagination.
Some people prefer their Scrapple with maple syrup. Personally, I like to lay a couple of slices of Scrapple along two fried eggs, put lots of butter on the Scrapple, then grab my pepper mill and make everything look like a gravel truck just past over it. And, as you eat, mix the eggs and Scrapple together and use a good "pusher" (fresh crusty bread) to get it together.
2 pounds ground lean pork
1 lb beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water
In a large pot, add the water and bring to a boil. Add the liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return to pot. Add the ground pork, a little at a time, and stir. If you add the pork all at once, you will end up with a big "clump". Boil at about a simmer for 20 minutes.
In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, constanstanly stirring. Simmer gently for one hour, stirring very frequently. Use lowest possible heat, as mixture scorches easily.
Pour into greased loaf pans, (you will need two - this receipt will make two four pound pans for a total of eight pounds) bounce the pans a couple of times so that the Scrapple settles, and let cool. At this point it is best to let the let the Scrapple set in the refigerator overnight.
Now, as you arise in the morning, remove the scrapple from the refer and cut into to 3/8 inch slices. To freeze, lay a sheet of waxed paper between slices and then put in ziplock bags and into the freezer.
To serve, thaw and dust with flour and fry in either bacon grease or lard until golden brown. Should you decide to use "Pam" or other such modern devices, you will not only ruin the Scrapple, but my grandmother, and perhaps her grandmother who developed this receipt will descend upon you and rack vengeance beyond imagination.
Some people prefer their Scrapple with maple syrup. Personally, I like to lay a couple of slices of Scrapple along two fried eggs, put lots of butter on the Scrapple, then grab my pepper mill and make everything look like a gravel truck just past over it. And, as you eat, mix the eggs and Scrapple together and use a good "pusher" (fresh crusty bread) to get it together.
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