Adventures with anrkst.

well, as in cloves the size of your thumb, which (sadly) is all I had on hand at the moment! I just got to the store today and my growing stuff is not harvest ready. PPP right?

 

Everybody “needs” a 15” cast iron skillet right?



and I had this pile of summer goodness out just as it came..


Noble aide says it is too hot for outside craziness.

 

(Don’t ask me why my computer is going bananas …Idk..)



Well it’s been out of its shipping box…10 minutes, time for it to get to work.



Enough garlic makes everything good for you says I.



45 minutes at 450f , top generously with Parmesan for the last 5. Y’all coming or what?

 

Final thoughts: I read lots of reports and reviews, “Lodge seasoning is rough.” “ I had to sand/strip and start from scratch.” “ X brand is better.”
This one will get no such special care. It literally went from box to ringer, soap, water, oven , cook. Wash, oven dry, oil, repeat. We’ll just see what causes so much whining among the pampered and perfumed eh?



Leftovers put away. Fine mesh ringer, soap, hot water. Oven dry.



1/8 teaspoon Crisco. Left in the still hot oven to cool.

 

It was 108 F here today. Let’s cook outside! Yeah!
I got an idea for Chili Mango Chutney Grilled Chicken stuck in my head….


Man. A person could go blind looking at all this shiny stuff..



Orange one says it is too hot to be contemplating this..



This was another “recipe in my head”. Just trusting the instincts to not create a disaster….



Hey!..It’s actually really good! Slightly spicy, sort of sweet…this would be good on some buttered toast!

 

Well, when you know there’s going to be a 14”…



Call for an aide on the knife right?



This idea jumped out late one night while being entertained by you-tube. Duh! It works on the stove! Why not here?! (I swear I’m dense as mud sometimes..)



Sheesh. It’s hot as perdition out here…whose idea was this anyway?!

 

This one was actually fairly quick. The chicken pan technique seemed to speed up the cook time but not dry the pieces as much…win.



Total time on the stove was just about 35 minutes. Time to call the destruction crew…



Well that should keep the hungry’s at bay for a bit.
Fuzzy face is volunteering to help with the the cleaning. How nice.

 

I really hope that bag comes with the scent of one of these meals stuck to it

 

you’d be fending off bears an porcupines with both hands.

 

Fun lil experiment yes?



Can’t help it, I just like messing around with things.



The angst…Its almost palatable…



Everybody “knows” you cant cook in a brand new skillet! Everything will come out stuck like the dickens right?

 

Beautiful skillet, beautiful pooch, tasty looking food, and awesome family.

doesn't get any better than that

 

Usually, when I’m dreaming up these creations a few days in advance, they are dependent on what I might have on hand.
This is one of them. It started appearing in my head while I was methodically clicking off a 6.4 mile run….I’m not really that fast but I feel like distance/endurance is a worthy goal. I give you “Poor mans Gumbo Soup”.



Here are most of my ingredients. Onions, carrots, celery. I usually have those. I had a tennis ball of ground turkey, another of wild pig sausage, some pieces of link from knife testing, and a half bag of shrimp ..I made stock, and beloved left me 3/4 can of tomato sauce the other night.



“So there arr shrimps?….shrimps frr Sid?”



And just in case you wanted to know. These little bowls are a measured 1 cup. This is what 1 bulb..of chopped garlic looks like.

 

I admit I probably would have never bought a Lodge Enamel Dutch Oven for myself. This was a gift but I really like it.



It’s still a cast iron pot underneath. I preheat for 6-8 minutes, just a few drops of Olive Oil, and stage things in..



Onions. I like onions. On top of all the other stuff I found 3/4 of a huge white in the fridge. Choppa choppa in it goes!



Including prep..50 minutes. Good food doesn’t have to be hard.



There’s a decent size bowlful left over…might outta bring some cookies or something though. She’s not keen on sharing when it comes to my culinary skills.

 

Maximum respect. You got the mixed meat game on lock !!

 

@shaneadams90 @Jeff Randall @Mike Perrin make this man an esee kitchen knife already !!!!

 

Heck, Cheap out and get Expat and his S American buddies to do it. Like the Libertariat but a chefs knife!

 

What about a forums special run @Strigidae... OK OK let the Facebook scabs in too