Katra wrote:


> Easiest I've found is simple braised meals. :-)


There's "easier" but they've nought to do with meals ;-D


> I just made some braised chicken and veggies tonight in the cast iron
> dutch oven. Beef or pork works well for this too, as does emu, ostrich,
> rabbit, venison, porcupine, squirrel, etc.
>
> Cover bottom of pan with a layer of EVOO and about 1" of water or your
> favorite cooking wine. Lay meat on bottom of pan and top with a
> selection of spices.
>
> Tonight I used fresh rosemary, basil and ginger all chopped together in
> a small food processer, then added ground black and red pepper, a bit of
> salt, onion powder, garlic powder and a whole bunch of shitake mushroom
> powder that I made from dried shitake mushrooms.
>
> Dried mushroom powder, especially shitake, can add a wonderful rich
> flavor to just about anything.
>
> I sprinkled that over the top of the meat, the layered large cut chunks
> of carrots, yams, quartered onions and fresh button mushrooms over the
> top and started out on high heat until it was simmering well, the turned
> it down to low for about 1 hour. I used chicken drumsticks this time but
> as I said, it works well with any meat, and you can vary the veggies as
> needed.
>
> Doing this with smoked sausages and bok choy or cabbage is delighful as
> well.


"OOOOOOOOOOOOH bay - bee...!!!"

Your pillow talk is gettin' me ALL excited - STOP THAT...!!! ;--p


> Just think "pot roast".


I do boneless pork loin roasts in the iron skillet all the time...it's easy
and you can make the gravy in the same pan. I do this with Swiss Steak,
too....

Coupla months ago my 12" Teflon skillet finally gave up the ghost (I just
get the cheapo nonstick ones. this one cost $12.00 at Linens 'n Things about
4 years ago and it came with a smaller 10" skillet which is still in good
shape, I use it for eggs and hamburgers and such). I reverted to using cast
iron and found it very handy to use, so much so that I did not even consider
getting another large - ish nonstick skillet. Yesterday I was at Linens 'n
Things and I finally broke down and bought a 12" nonstick wok/skillet combo
dealie...at $9.99 it will prove a useful and most frugal purchase. But I'm
perfectly happy using a cast iron skillet. I've got four (plus a coupla Le
Creuset Dutch Ovens)...two are my Mom's, must be 60 years old if a
day...they are in pristine shape and will surely outlast me...prolly some
alien archeologist will find them in the ruins of Chicago a million years
from now....

--
Best
Greg