Text 16631, 90 rader
Skriven 2008-11-20 21:17:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: IRON EXCHANGE
=========================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> My cast iron is cleaned - with soap and water, dried on the stove,
 DD> oiled down and then heated to smoking and allowed to cool before
 DD> putting away.

 GJ> There you are!  Soap or detergent remove some of the oil layer,
 GJ> allowing rusting to take place, even though but briefly.  Just use

Beg to differ. The pot goes right from the sink to the stove - no chance to
rust. Not even briefly.

 GJ> plain, hot water to rinse your iron utensils, wiping it out afterwards.
 GJ> If some food is stuck to the bottom, use a plastic scrubber, as that
 GJ> will not take the oil out of the tiny pores in the cast iron.  Then
 GJ> renew the oil layer.  It does no harm to even leave a little liquid oil
 GJ> visible, as that can be wiped out before the next use.

As I said - the pot is oiled while still hot and then heated to smoking. No
chance to rust.

 DD> Most of my nonstick pans are heavy gauge aluminum substrate with
 DD> Analon (hard anodised) coating. Nearly all of my regular (non cast iron
 DD> - enameled or plain) pans are heavy gauge stainless (18/10).

 GJ> I have used other people's enamelled pans, but have mostly found them
 GJ> to be poor, possibly as result of overheating cracking the enamel.

People who don't take care of their emameled pots are simply uncaring idiots.
Or Kevin.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Chicken Chilli
 Categories: Crockpot, Chilli, Poultry, Chilies
      Yield: 7 servings
 
      2 lb Coarse ground chicken
      3 tb Chilli powder + plus 2 ts
     15 oz Can kidney beans; drained,
           - rinsed
     15 oz Can white beans; drained,
           - rinsed
      2    (28 oz) cans diced fire
           - roasted tomatoes
      1 md Sweet potato; peeled,
           - shredded
     15 oz Can chicken broth
    1/4 c  Instant tapioca
      2    Chipotle chiles in adobo;
           - w/seeds, chopped
      2 tb Soy sauce
      1 tb Kosher salt
      1 tb Onion powder
      2 ts Granulated garlic
      1 ts Dried oregano
      1 ts Ground cumin
    1/4 ts Ground cinnamon
        pn Ground cloves
    3/4 c  Lager-style beer; opt
 
  From Food Network Kitchens
  
  Toppings: Sour cream, shredded Cheddar or Jack cheese,
  chopped scallions, and chopped pickled jalapenos
  
  Put the chicken in the slow cooker. Add 3 tablespoons of
  the chilli powder and all the rest of the ingredients, except
  the beer. Stir everything together, cover, and cook on LOW
  for 6 to 8 hours.
  
  Just before serving, stir in the remaining 2 teaspoons of
  chilli powder, the beer, if using, and season with more
  salt and pepper, to taste, if desired. Divide the chilli
  among warm bowls. Serve with the topping of your choice.
  
  Know-How: Stirring in chilli powder right before serving
  brightens the flavor of the chilli.
  
  Copyright (c) 2007 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 23 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "After we pull the pin, Mr. Grenade is NOT our friend!"
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