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- 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.
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Man, if you cook in a CIS and it doesn't smell up the house, you're only boiling water....
That is a good recipe. Haven't seen you around here for awhile man. Don't tell us you have more important stuff going on than offseason UGA chatter!! lol
Thankfully, my wife's not strong enough to swing ours with any authority.
Can't cook biscuits or cornbread in any other pan.
Doesn't take much of a swing to hurt. Just a tap will hurt when it meets skull.
Is this the one? It's brilliant. I wonder where Alton Brown went to college....
I have my husband's grandmother's CIS. Needless to say that thing is handled with kid gloves.
Kid gloves not needed with cast iron. Just keep the rust away. Pain in the you know what to get rust off of one.
That is true but my CIS is so old, I'm not taking any chances with it. It will be babied until I die.
I've let one rust on me before. Not my finest moment and I know they can be recovered with some work but it was a crappy one so I just gave it to goodwill I think. If it had been an heirloom one I'd probably have tried to scour it down and reseason maybe. Do y'all ever fry in your CIS? I mean fry in oil.
All the time. Chicken, fish, okra, green tomatoes etc....but the trick is not letting the oil get too hot prior to putting the food in and a splatter screen comes in very handy.
A CIS is very good for sweating down onions and peppers for a sausage dog/kielbasa. Heat the pan then add some oil of choice (olive), let it warm up a bit, then put in the peppers followed by the onions (both sliced, and not diced). In the winter or as desired, can follow that by browning/cooking the sausage links in the same pan, immediately (P&O removed). Alternative, use the CIS over the grill for the above sweating.
@Brentwilson
Ahhh, to be a student again. That dish brings back many fond memories. A close variation of it would (after a long night of carousing) have been my 3:30 AM snack. That's of course if I couldn't make it to the nearest Krystal.
Enjoy!
Here are a few pieces of steak from my kitchen (The Juicy Palace). Sous vide at 126 degrees for 70 min and then cast iron it 45 seconds both sides. Let it cool for 15 min in foil.
Sweet! I’ve never thought about doing the breakfast in one. We’ve always used the Pyrex. I bet you get a great crust in the skillet though!
Im curious about the Sous Vide . I’m a Kamado Joe user and have my steaks down to my standards. I’ve been doing the reverse sears with the bigger steaks. With the Sous , aren’t you losing the grilled taste?Or do you pick that up from the skillet? TIA