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Reminds me of disco fries. Pretty much the same thing. Fries, gravy, melted cheese. Its actually really good.

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I like playing around with different fried ice cream recipes, good stuff.

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and cooking loves you

The dish that always puts a smile on my face is defiantly mouse cakes.

]]> http://www.99chan.org/cf/res/5303.html#5962>>5959

Nice bump.

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anyone experiment with ice cream? i like eating mine with bread

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so while plating my afternoon breakfast of leftover coleslaw, gravy and chicken gizzards i had ordered from a bbq place last night and the ham and cheese omelet i was thinking to myself 'man this is going to be really good' and then i realized, it was smiling at me.

I love cooking.

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There's some starters.

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twice baked potatoes. mix some alfredo sauce in the mashed potatoes before you put them back in. broccoli is good too. cheddar cheese on top, if you can eat cheese.

potato leek soup.

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I have a sack O' taters. What can I do with them? I'm a vegetarian.

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Anyway, as >>5849 pointed out, chemical additives can be a pretty significant reason to buy "organic vegetables," but there can still be some nasty problems if these chemicals aren't used.
Anyone remember that spinach E coli scare?

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The stainless steel is pretty easy to take care of. Get a hard plastic scraper thing and brillo pads for stuck bits, and plastic scrubby for regular washing. The only way you can really ruin one of these is by leaving it on high unattended for a long time. I've done that, and thankfully the worst damage done was some discoloration and pitting. I'm sure it would melt eventually.

Teflon, I wasn't sure I wanted initially. I did some intense research, and the worst thing I could find about it was that it let off toxic fumes that could irritate small animals in close spaces at temperatures above 500F. Also, it degrades much faster (bits start chipping off, which even if ingested should be completely inert) if used at high temperatures. So, to be safe, don't heat an empty pan, and don't fry things on anything higher than medium or without oil covering the bottom. Best is to always have some liquid (water) in with what's being cooked; then the temperature will never be above 212F or so. Never use metal spoons or scrubbies - and cleanup is a breeze!

Cast iron is wonderful if you take care of it. That means building up a good seasoning to begin with and reseasoning after every use. Use animal fat like lard/tallow/bacon grease, or coconut oil works well; but don't use vegetable oils like canola- they burn into a tacky lacquer-like coating.

Some people have differing opinions, but I would say not to use soap. To clean stuck bits like egg, add a little of your chosen fat and let it sit on low for 5 minutes. You should then be able to scrape most of it off with a spatula and wipe it out with a paper towel.

If that's not enough, heat it on medium heat for a minute or so, then pour boiling water in and scrub with a heatsafe brush. Rinse with boiling water and repeat if necessary. Then leave it on the hot burner for a minute to evaporate all the water, and reseason it. Just add some fat, spread it around to coat and let it cool down slowly. You can absorb any excess with a paper towel if it's being stored, but it should have a film of grease on it at all times to prevent rust.

]]> http://www.99chan.org/cf/res/5907.html#5949>>5948

I didn't. The Amish family had already seasoned it. When I asked what they used I was told: salt, garlic powder, ground black pepper, and ground coriander seed. I don't know amounts, though.

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