November, 2017...What's for dinner???

bethk wrote:

UNCLE JIMMY wrote:
Question.... Tina bought a round flat griddle. Cast Iron, ok?
Now, she made pancakes in it, but over heated the oil in the pan on the edge 2 inches in the round of the pan. I washed it today, but it is so sticky and tacky like the glue on fly paper. Any clues to clean off the sticky???..... Naphtha??

Jimmy, I think it's just a matter of re-seasoning process.  I'd probably use steel wool pad to get rid of the sticky stuff and then wash it really good.  Then the light oil and into the oven to heat / cool down.  For a griddle I'd probably do it twice if I had the time.

I hope Tina's doc can find a fix for her gastro problems.  She deserves to be able to eat whatever she wants without getting sick.

How are you feeling?  Are you laying low?  

NormM wrote:Late lunch, maybe lunch and dinner together with a snack later.  Chili. I got some Santa Fe Railroad glasses at an antique store the other day to go with my Santa Fe Southwestern dishes.  Glass has apple juice in it.

NormM wrote:I thought I was making a recipe that I made before until I got into it and realized I hadn't.  I liked it but Charlie thought the last one I made was better.

NormM wrote:Tina would not have said that about me if the picture had been clearer.

bethk wrote:Norm, your pic is very nice.....just like YOU!

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Supper tonight was an oven meal, kind of.  Our weather has cooled down today and it's been overcast all day except for around noon when I went to water exercise.  Before my class was over the breeze had kicked up and the clouds started to roll over.  NOT my kind of weather at all.  I much prefer sunshine and no wind to cool me down when I'm in the pool.

So, since I had thawed out a skin-on, bone-in chicken breast I decided to do the ATK cold cast iron method ~ cold pan, a thin coat of olive oil and a seasoned breast skin side down.  I cover the bottom of a water filled pan with foil (so it doesn't get spattered with fat) to weigh down the chicken so it makes full contact to the cast iron pan.  I cook on medium high for 7 minutes first side and then 6 minutes on the other side.  Then, just for my own peace of mind, I finish it off in a 400° oven for 10 or 15 minutes to be sure it's well cooked through.

I had French green beans and baked sweet potatoes.....even made a tiny bit of pan sauce to add that 'gourmet' (NOT) meal.

I really like the cold pan method as the skin side always comes out nice and crispy and doesn't stick to the pan.