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Old 04-08-2010, 07:08 PM   #1531
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Re: The Lounge's Food Blog

I seriously cannot believe you have never had a cast iron pan before. It's not like they're tough to find used and cheap.

But now, the crust you put on that steak before moving it to the hot oven to finish...hurrah.

P.S. Congratulations of having no pictures of chives in this post. I have never seen a human being use chives so often.
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Old 04-08-2010, 07:12 PM   #1532
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Re: The Lounge's Food Blog

I snack on chives all the time.
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Old 04-08-2010, 07:41 PM   #1533
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Re: The Lounge's Food Blog

By the way, I have seen your last post of pics several times, and each time I pass by it, I feel compelled to look under that delicious spicy Thai broth, poke around with my spoon, see what's there.

But for me, even if it were just delicious broth, I'd be OK with that.
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Old 04-08-2010, 09:37 PM   #1534
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Re: The Lounge's Food Blog

Quote:
Originally Posted by Rushmore View Post
I seriously cannot believe you have never had a cast iron pan before. It's not like they're tough to find used and cheap.

But now, the crust you put on that steak before moving it to the hot oven to finish...hurrah.

P.S. Congratulations of having no pictures of chives in this post. I have never seen a human being use chives so often.
It's the mayonnaise he uses all the time that keeps surprising me. That's a lotta mayo!
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Old 04-08-2010, 09:39 PM   #1535
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Re: The Lounge's Food Blog

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I have never seen a human being use chives so often.
chive talkin'
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Old 04-08-2010, 10:07 PM   #1536
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Re: The Lounge's Food Blog

Quote:
Originally Posted by Rushmore View Post
I seriously cannot believe you have never had a cast iron pan before. It's not like they're tough to find used and cheap.

But now, the crust you put on that steak before moving it to the hot oven to finish...hurrah.

P.S. Congratulations of having no pictures of chives in this post. I have never seen a human being use chives so often.
I just got some cast iron this christmas actually. I tried finding something old an dused for a long time but finally broke down and bought a new set.

chives are a good garnish. Just dont do the whole sprigs of rosemary...i find that annoying.
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Old 04-08-2010, 10:35 PM   #1537
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Re: The Lounge's Food Blog

New cast iron is so cheap there's not much point in spending time looking for old stuff.
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Old 04-08-2010, 10:59 PM   #1538
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Re: The Lounge's Food Blog

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Are you kidding me?

I need to spend some time in the think tank now.

LOL for a second I thought the secret ingredient was: "cookie".

This cookie is not going to crumble!




Not bad for a second language, Cookie!
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Old 04-09-2010, 12:05 AM   #1539
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Re: The Lounge's Food Blog

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New cast iron is so cheap there's not much point in spending time looking for old stuff.
A well seasoned, well cared for old cast-iron pan is supposed to basically be no-stick, and a dream to cook with. Not that I know for sure, but that is what I heard.
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Old 04-09-2010, 12:28 AM   #1540
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Re: The Lounge's Food Blog

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A well seasoned, well cared for old cast-iron pan is supposed to basically be no-stick, and a dream to cook with. Not that I know for sure, but that is what I heard.
A couple of years ago I bought a 13-piece set of Le Creuset. I won't trouble you with its enamel-covered awesomeness. I seriously wear it out, every piece.

But I still use the same old giant cast iron pan I have been using for my entire adult life. I tried to sort of will myself to prefer the new, expensive (and really quite excellent) Le Creuset pan, but it's pretty much no contest whatsoever.

As I said to cookie, the crust you can put on a steak makes the thing invaluable. I don't understand the physics or anything, but I know I might make some eggs or a grilled cheese in the Le Creuset, but if I need to put a scorch or a crust (steak) or a crisp (chicken/duck) on something, I am going with the barbell-pan.

I don't bother putting it away, I use it so much. It just sits on the stovetop with my kettle, ready for action.
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Old 04-09-2010, 12:31 AM   #1541
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Re: The Lounge's Food Blog

It's true, but you can get that after one or two rounds with a new one. And some of the new ones even come pre-seasoned.
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Old 04-09-2010, 12:33 AM   #1542
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Re: The Lounge's Food Blog

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I don't bother putting it away, I use it so much. It just sits on the stovetop with my kettle, ready for action.
This is the key test of a truly glorious cooking pot or pan. You're so comfortable with it, and it's so useful, that there's no point putting it away. You'll be using it far more often than not.

Plus, it has kind of become your friend.
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Old 04-09-2010, 01:32 AM   #1543
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Re: The Lounge's Food Blog

agreed....i have quite a few but i could live with a stockpot, couple of my calphalons and my cast iron.

curious cookie...what kind of knives do you use?
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Old 04-09-2010, 02:17 AM   #1544
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Re: The Lounge's Food Blog

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I don't understand the physics or anything
High mass and high specific heat!
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Old 04-09-2010, 02:47 AM   #1545
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Re: The Lounge's Food Blog

As far as knives go, I have 2 Shun's, a 10 inch chefs knife, and a paring knife.
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