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- Please no inappropriate usernames (remember that there may be youngsters in the room)
- Personal attacks on other community members are unacceptable, practice the good manners your mama taught you when engaging with fellow Dawg fans
- Use common sense and respect personal differences in the community: sexual and other inappropriate language or imagery, political rants and belittling the opinions of others will get your posts deleted and result in warnings and/ or banning from the forum
- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
Comments
Oh . No problem then. Its actually scrambled eggs and things
My bride doesn't even allow mmmargarine in the house. I use Crisco to make cornbread, fry chicken, etc.
@Catfish it makes me think of how times have change. I grew up with Crisco as a staple in almost all facets of cooking. Frying, cornbread, my Mom's Cat Head biscuits, even used it to season our Iron skillets (which I still highly recommend for any new Iron skillet or griddle.) When all the health fanatics started saying all this was a ticket to a heart attack, all the 'alternatives" started being used. Unfortunately, I fell into that category and put Crisco aside. Thinking now I might have to start using it again to remember the taste of GOOD cooking as I did growing up. Not that it's bad now, but sometimes, a dose of nostalgia is a great thing..
I still use iron for all cooking when possible. I have one skillet that is for cornbread only. As soon as I dump the bread I wipe about a tbsp of Crisco in it and put it back in the warm oven. I never have a problem with it sticking.
Same here. I have 3 to cook with and use them in almost every indoor cooking meal. Never wash them with soap, just a long stove top soak with water, then turn the burner on until the water boils. Use a wooden spatula to scrape residue and rinse with hot water. Wipe dry and season again for next use. Love them!
Awesome guys. My wife could fit right into these cooking discussions. She doesnt mess around either. Fortunately I get to eat some really good southern cooking
Speaking of crisco, butter, margarine, etc. The old school approach is always to collect your bacon grease. Save it in a can or jar. Use it like crisco. THIS is the key to good cornbread (and come Thanksgiving, cornbread dressing.)
Dawg you make this forum stuff way easier. I was going to post earlier that my wife saves bacon grease in the fridge. Uses it to season veggies during the week when she has less time to prepare meals. Just thought nah. Happy to say our cholesterol is ok also
When I was learning how to make biscuits I used lard because it was cheap so I didn't feel so bad when I messed up. After I got better making them I switched to Crisco.
I'm currently using my husband's grandmother's iron skillet. I don't think it's ever been washed. Also a little trick I learned making cornbread, if you don't have buttermilk use 2 heaping tablespoons of sour cream and whole milk. Works like a charm.