June 28, 20187 yr Anyone ever tried a smooth finished cooking surface on a cast iron pan? I have never seen that before, but it's the coolest thing around now I hear.
June 28, 20187 yr 4 minutes ago, ///M5 said: My Griswald has a smooth cooking surface. It is a 1940-1955 era pan. I've never used anything but lodge or la Creuset. I wouldn't imagine the french would go short just to save money, but maybe there is something to a smother surface. I imagined the rougher surface was to help with nonstick. You mentioned getting an omelette to release in a cast pan, and while I havent tried in my cast yet, I'm not sure it would work.
June 28, 20187 yr I have no problems with getting an omelette to release from my lodge. The rougher surface hurts nonstick but is cheaper to make. My griswold is probably half the weight of my lodge and does EVERYTHING better.
June 28, 20187 yr I like big hoods and I cannot lie. Reminds me of my days of cruising in a '70 caddy with the 500 block.
June 28, 20187 yr Is there any chance where the bridal part asks about me that it isnt bout dick? I feel odd
June 28, 20187 yr Hey Sean..I have a whole hen I am planning on doing in the oven..I am going to pull the meat for chicken,rice and veggies and the rest for chicken and dumplings..What would you suggest setting the temp on a regular conventional oven? And for how long?
June 28, 20187 yr 1 hour ago, ///M5 said: Neal - that paint couldn't have looked like that when new. I want to buff it at some point. These cars are handled with kid gloves.
June 29, 20187 yr 21 minutes ago, Tirefryr said: It's FURYous! Remember Christine? Or was that before your time?
June 29, 20187 yr I'm always azed at how many girls must have daddy money. Like seriously, why are there so many ASU girls at a resort in Arizona like it's so normal.
June 29, 20187 yr 8 minutes ago, nem said: At some point I have to pull the 38 out. I will get some good pictures of that. Are you not having problems uploading images? I keep getting error messages.
June 29, 20187 yr 3 hours ago, mikel7829 said: Remember Christine? Or was that before your time? I'm older than you and that was a '58.
June 29, 20187 yr 6 hours ago, mikel7829 said: Hey Sean..I have a whole hen I am planning on doing in the oven..I am going to pull the meat for chicken,rice and veggies and the rest for chicken and dumplings..What would you suggest setting the temp on a regular conventional oven? And for how long? I'd personally break it down. All the parts cook differently. By hen, i would assume a cornish hen but that wouldn't have enough meat for what you want to do. General rule of thumb with poultry is you need high heat (and some butter) to brown the skin and then the slower you cook it the better. I made chicken tonight, but never exceeded 145deg besides getting a crust on it.
June 29, 20187 yr I saw a chart once that showed internal temperature versus time, but can't find it. This ought to answer your questions though Mikey. https://blog.thermoworks.com/2016/04/thermal-tips-simple-roasted-chicken/
June 29, 20187 yr Again, I dismember mine to cook each piece independently. Regularly I do the skin separate as well.
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