Katra wrote:

> In article . net>,
> "Gregory Morrow" >
> wrote:
>
> > Katra wrote:
> >
> >
> > > Easiest I've found is simple braised meals. :-)
> >
> >
> > There's "easier" but they've nought to do with meals ;-D
>
> True. ;-)
>
> >
> >
> > > 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
>
> <lol> A fellow sauage lover I see!
> Man, that has a million connotations...


"BEAT ME, Daddy...eight to the bar...!!!" ;---p

"I see Paris...I see France...I see Katra's UNDERPANTZ...!!!" <VBG>


> Bok choy, IMHO is superior in flavor and texture to cabbage, but YMMV...
> Sun Harvest makes a roast garlic and basil chicken sausage that is to
> _die_ for!


At my soopermart they have these Thai chicken sausages that are
good...hmmm...I'm JUST writing out my grocery list. Need some stuff for the
grill this Monday...


> > > 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....
>
> The local Thai market carries "Pig legs", it's the entire lower section
> of the legs just below the hams. They will cut them to size for you so
> you don't have to. Those work nicely!


Hmm...that sounds interesting...


> But I agree, boneless pork roasts go well in the dutch oven. I use
> shoulder roasts. I generally treat those by using a long, sharp knife
> and punching several holes in them and stuffing fresh garlic slivers
> into the holes, then topping the whole mess with fresh herbs before
> roasting. :-)

I am marinating/brining a bunch of pork cutlets aka boneless "chops" and
several pork sirloin roasts as we speak...it's PORK CITY here 'cos nice
pork is on sale this week for $1.99/lb for varuious cuts.

I do a brine/marinade that includes the regular salt and brown sugar, also
lotsa garlic, a citrus component (grapefruit or lime juice is great), some
Siracha chili sauce and some soy sauce and some sesame oil...it's very good
if I say so meself...great for chicken, too.


> I _love_ my herb garden! The difference between fresh vs. dried and
> powdered herbs is tremendous.
>
> >
> > 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.
>
> No substitute for well seasoned cast iron. :-)
>
> > 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....
>
> Sounds like you are well on your way to an addiction to cast iron! <lol>
>


It's all ya need. It lasts forever and is easy to care for if you take a
little time to do it right from the outset...


> Take a look at some Griswold antique stuff off of ebay!
>
> No comparison to lodge!


I'm going thrifting today so mebbe I'll find some "treasures" in the kitchen
dept. ;--)

--
Best
Greg