Mid last year we bought one of the Ninja DT201 combo ovens. Easy to operate (wifey/kids love), heats up very quickly, and best of all, does not leak heated air anywhere as much as the unit it replaced. We have in the laundry room (adjacent to kitchen in our house), saves counter space. There is a 'Pro' version that has a thermometer, but wasn't a feature we'd use. Found at the local Wally World for same price as online. Just a little user tip (if you go this route).....it is so efficient that we usually knock off about 15-20% most cook times.
The wife and I have talked about getting an air fryer in the past but never got around to picking one up. Thanks for the info. Sent from my SM-T290 using Tapatalk
Air fryers can do certain things very well. I love air-fryer chicken. When I marinate in buttermilk & bread it, it’s crisp outside & nice & moist inside. I also love it for wings. But back to cast iron…I just made a Monte Cristo sandwich with ham, Munster & garlic aioli on the griddle.
That sounds delicious! Were going to do cheesesteaks for dinner. Sautéed onions, peppers and mushrooms with shaved beef smothered with mozzarella. No bread though. We try to keep our carb count low. Sent from my SM-T290 using Tapatalk
I made a grilled beef and cheese on my cast iron skillet and it was delicious. I used meat from a less than ideal grilling of beef chuck roast so it would not go to waste.
Today was just a ham & cheese sandwich on the griddle. Simple but still yummy. When I grill them, I also put the bacon press on the top side of the bread.
Dinner Pork chops sous vide to cast iron sear and Spanish rice (cauliflower) done in enameled cast iron: Sent from my SM-G965U using Tapatalk
Gumbo- Lodge 5.5 qt Enameled Dutch Oven Lodge 12" Skillet Revere Wear - 12" Brazier I made a Dry Roux for this, it cuts out over a 1/2 cup of pure fat in the Gumbo and still gives that toasty flavor
Had to break out the real pie pan hehehe Fresh peaches on sale yesterday, Peach Pie tonight for dessert, of course I forgot the damn Whupped Cream, had to run to the store and get some
Well I didn't go milk the darn Cow I bought the carton of Heavy Cream at the store and whupped it in the mixer
Oh goodness! You got me wanting some fry bread now! I load up on it every year when the Mississippi Band of Choctaw Indians has their annual Choctaw Fair on their reservation near Philadelphia, Mississippi. They cook it right there in front of you and it is simply fantastic and yummmmm!
It's basically fried corn meal. Has a nutty, flavorful taste. Faint hint of corn flavor. They beat dried corn into a cornmeal in a big wooden bowl. Then place the cornmeal into a cast iron pot full of boiling water, hanging over a fire, and make a thick dough with it. Then they remove it and separate into small cakes in which they then put into a big cast iron pot, hanging over a fire, full of hot grease, and fry it until nice and golden. It is then served to you now days with local honey drizzled all over it. That's the basics of it. Back in the day, ingredients depended on what commodities they had. Sometimes they would add salt to it if they had salt. Sometimes they didn't have honey so they would use another sweet syrup such as sorghum or maple depending on the location and season.
It really is good ain't it I giggled when I got the recipe, My sister is a Minister and her and my BiL have a small group of Apache that they minister to. When I showed interest in making the old styles of bread she got me a recipe.. They told her to make SURE I understood that this was APACHE frybread not that other stuff Seemed to be the same ingredients/recipe as I found on YouTube, but I make sure I tell everyone mine is genuine APACHE frybread hehehe I have made a few of the old "FryBreads" Johnny Cakes , Hoe Cakes, Bannock Bread etc: really fun
12" Lodge Chicken for one of our kid's favorites, Chicken Stroganoff. Revamped the recipe. Sous Vide 3 lbs Chicken Thighs for ~4.5 hours at 150 degrees, tablespoon of Italian seasoning in each bag (chicken was done in two bags, 1.5 pounds each). Drained the bag*, seared chicken in olive oil for ~10-12 minutes. Served with Rice (kids), cauliflower riced (adults), green beans and chicken stroganoff sauce. Super tender & moist, with a slight crunch. Everyone liked a bit better than the 'old' way (slow cooker, chicken gets a bit stringy/tough). We're thinking this is our new style for very quick chicken as a main course. Total time involvement is ~20-25 minutes. ~10 to setup the Sous Vide, ~10-12 for the sear. *Chicken stock from the bag, dogs licked their bowls clean, TWICE. We did let it cool to room temp first.
