Aromatherapy raviolis: the new FOOD thread

[Bernard]

Anybody tried the Lodge Logic pre-seasoned cast iron pans? I have had bad luck seasoning cast iron before, I don't want to get a complex about it like with pan gravy.

[YojimboMonkey]

I have bought both the unseasoned and the preseasoned Lodge pans. I have a 6", a 10", a 12", and a dutch oven. At this point, I do not recall which I bought preseasoned and which I seasoned myself.

[Bernard]

Those are pretty much the same pieces I had mind! I figured the smaller ones for cornbread and the bigger ones for frying. I really feel I need a dedicated biscuit/cornbread pan.

[Bernard]

ALso what do you think of this: http://www.amazon.com/Lodge-LCC3-Logic-Pre-Seasoned-Cooker/dp/B0009JKG9M/ref=sr_1_3?ie=UTF8&qid=1311792341&sr=8-3

I like the idea of the lid being a small frying pan. I already have an assload of enameled pots, though, do I need this?

[YojimboMonkey]

I think it looks really neat! But I know that our dutch oven lid doubles as a lid for the 12" skillet so I'm guessing that'd be a smaller dutch oven than what we have and probably wouldn't work out for us. You have a smaller family so I guess it'd probably work better for you than for me.

[Bernard]

Hm, good point. Even if we have another kid and it's a boy, we'd still max out at 2 dudes in the house, barring twins, which are unlikely. Probably we don't require red-army-feeding capacity. That said, i continue to be amazed at how what looks like an assload of food is all gone by 6pm the next day.

I checked out Mark Bittman's Kitchen Express from the library and while it's a bit hit and miss (many recipes seem involve frying a loaf of bread in butter) it definitely is fast and gets me cooking things I otherwise wouldn't, like swiss chard and quinoa.

That was somehow related to the earlier comment but I no longer remember how, sorry.

[YojimboMonkey]

many recipes seem involve frying a loaf of bread in butter

A++++ will check out ASAP

[milesofsparks]

that does sound intriguing...

also, that double skillet is cool.  I wish I had infinite, or really any, storage space for pots & pans.  since I haven't cooked anything more complicated than popsicles lately, though, I don't really deserve any new cooking implements or books.

[Bernard]

Cast iron gives you so much bang for your buck, dude. $16 for an immortal, non-stick, nontoxicjunkcoated 12" fry pan.

[milesofsparks]

I have a small one I use pretty regularly!  but I don't have any cabinets in my kitchen (just one crappy half-broken IKEA island crammed in a corner, and a small pot rack), so acquiring anything more would involve deaccessioning.

[Bernard]

Yes, storage: the eternal problem.

[Bernard]

he includes raisins, which I omitted because I don't like raisins, also the pine nuts are plenty sweet:
 

you're supposed to put it over pasta or bread but honestly I might just eat it straight

[YojimboMonkey]

hooooooly shit that looks pretty good.

My food post, not so fancy. But happy-making regardless. Brined and smoked chicken thigh/leg quarters yesterday, far more than we needed for dinner. Made tacos out of leftover smoked chicken meat for dinner today.  The bones from which I cut this meat are simmering to make smoked chicken stock, which will then be used to cook some beans or lentils later on. And I still have some leftover smoked chicken with which to make.. something. Don't know yet.

[FreddyKnuckles]

How do you get that deep fry oil smell out?

[Greg Nog]

Why would you want to?

[FreddyKnuckles]

Cause I live in a 600 sqft apt and 580 of the sqft smell like KFC


Edit:  Cause it smells like you ate a double down and took a shit in my nostrils.

[Bernard]

And I still have some leftover smoked chicken with which to make.. something. Don't know yet.

Serve over rice with grilled lemons, endive, and radiccho.
Serve topped with a relish of finely diced tomato, cucumber, sweet onion, mango, and mint, with lemon juice & olive oil and just a dab of molasses.
Serve with black beans and corn bread.
Quickly pan-fry corn, red bell peppers, cilantro, with a bit of balsamic vinegar, salt, pepper, and a pinch of brown sugar. Top with shredded chicken.
Mix sour cream with chopped chipotles and lime juice. Stuff chicken into a warm totrilla with diced tomato, avocado, and red onion. Drizzle with the sour cream.

[FreddyKnuckles]

And I still have some leftover smoked chicken with which to make.. something. Don't know yet.

Serve over rice with grilled lemons, endive, and radiccho.
Serve topped with a relish of finely diced tomato, cucumber, sweet onion, mango, and mint, with lemon juice & olive oil and just a dab of molasses.
Serve with black beans and corn bread.
Quickly pan-fry corn, red bell peppers, cilantro, with a bit of balsamic vinegar, salt, pepper, and a pinch of brown sugar. Top with shredded chicken.
Mix sour cream with chopped chipotles and lime juice. Stuff chicken into a warm totrilla with diced tomato, avocado, and red onion. Drizzle with the sour cream.

Take a bun, put some mayo on it..

[jess]

he includes raisins, which I omitted because I don't like raisins, also the pine nuts are plenty sweet:
 

you're supposed to put it over pasta or bread but honestly I might just eat it straight

That sounds like a Sicilian kale dish that I saw on a couple of blogs last year that I have bookmarked to try:
http://simplyrecipes.com/recipes/sauteed_greens_with_pine_nuts_and_raisins/
http://www.shutterbean.com/kale-golden-raisins-pine-nuts/

Good reminder to actually do that!

[FreddyKnuckles]

That's like 8 bucks worth of pine nuts

[jm]

he includes raisins, which I omitted because I don't like raisins, also the pine nuts are plenty sweet:
 

you're supposed to put it over pasta or bread but honestly I might just eat it straight

What all is in that, B? I can't tell from my phone.

[Bernard]

That is one bunch swiss chard, middle rib removed because I couldn't remember whether or not it's poisonous (turns out it's not).
Four slices thick bacon.
Appx 3 tablespoons pine nuts since that's what I had left over.
One can of cannellini.

Fry bacon.
Wilt chard in the same pan.
Chop up the bacon and add it back with beans and pine nuts.
Warm it all up.
S & P if you like, I didn't think it needed any.

You're meant to serve with bread or pasta but I just ate it from a bowl, and the baby wanted some of the beans. She slept badly so I'm super tired today but I don't think that was because of the beans.

[coldforge]

Fuck yeah you rude-ass Persian

[Thermofusion]

Serve topped with a relish of finely diced tomato, cucumber, sweet onion, mango, and mint, with lemon juice & olive oil and just a dab of molasses.

Mix sour cream with chopped chipotles and lime juice. Stuff chicken into a warm totrilla with diced tomato, avocado, and red onion. Drizzle with the sour cream.

Do me.

[mixed cats]

How can I stop myself from eating all this risotto

There is a whole stick of butter in it and I will die but I also have no self control