Forgot to ask - who is the maker of your CI ?Tonight: Garam masala (bone-in) chicken thighs with fresh/local pears; served with basmati rice and fresh steamed green beans.
Current situation: cast iron pan slammed into the new (dual-fuel... gas burners and 'lectric) oven and roasting away @450F... (photo will be added later) 😉
At one point, I think my mother had a Wagner skillet of some sort. My two big memories of dishes made with it are pot roasts (using a lid off another pan). I think my grandmother also used a cast iron skillet. The other dish was (I think) Tortilla Española (egg and potato dish).
I whole heartedly agree. None the less, there are quite a few who would disagree with us and not exactly be wrong in their assessment haha 😀
Just like orphaned old 68k,PowerPC & early Intel Macs, I’ll always take in an orphaned old forgotten piece of castiron and get her going again.
I'm guessing that one pan was well seasoned. (It was some hand-me-down pan.) It definitely had a very smooth inside, which I'm guessing helped.
I do like lodge as well especially as it is MIA. I have a modern (90s) lodge Dutch oven for deep frying, baking bread in, and braising. It’s another keeper.
Sounds absolutely delicious.
I guess that means you liked it or loved it? The cheeses used are really what makes a good mac&cheese of course methods vary on how to make it but I wonder what cheeses were used that you had available.
I have a mature grapevine in the back yard that produces very sweet & delicious grapes or if you prefer raisins. Truthfully I usually cant eat all the grapes in a season so end up drying a bunch into raisins. This year, I gave what I would usually dry to my family up north to eat, so I was out when I went to grab some. Prior to coconut rice, I was going to do a toasted garam masala and cinnamon pilaf with raisins and sweet onions but I soon discovered that I had ran out, so made a left hand turn onto coconut rice and dropped julienne prunes in the braise hah. I do love what prunes (or raisins for that matter) do in a braise but I agree that the gold sultanas would have added a superior visual presence carrying the golds oranges and reds of the dish vs the contrasting darker prunes. 🙂
I love a good mac n cheese. I make mine with mornay which is a derivative of Bechamel. There are quite a few recipes that include only heavy cream and rely on the starch of the pasta to pull things together but I prefer the flavor that a toasted roux brings hence my preference for roux based mornay cheese sauce in between layers of shredded extra sharp cheddar and and a modest few cubes of processed not-cheese aka American LOL. I also like Meunster alot in a mac and I also enjoy Rachlette although that cheese is on the riper side of life, my kids would say its stinky cheese, so I rarely put it in - it is very tasty however. My favorite pasta for mac is cavatapi.
Well, I had leftovers because I made too much, and don't like throwing away (edible) food.
A delicious meal
Given the popularity of a particular phrase in the lexicon of today (which my wife reflexively objects to), it is quite hard to convince her to make tacos on a Tuesday.
It is well known culinary secret that tacos taste best on Tuesdays 😀
Actually, they offered two menus; a 'fast food menu', one with chips (fries), pizza, kebab - food tailored to, food that caters to western culinary preferences, food that can be prepared quickly (and would also serve to guarantee a degree of commercial success as there will always be a demand for reasonably priced, good quality, versions of these classics) - and an actual Persian menu, (which thoughtfully advises customers that service can take up to 40 minutes), with a selection of Persian classic starters, stews, drinks and desserts which, the proprietor/chef advised me, already attracts Iranians, (two came in to dine, quietly, while I was there, while some locals picked up orders that they had phoned in), including from across the country, especially at week-ends.
we have a couple Persian places in town. One is a modest full service restaurant and the other is a fast-casual place with more westernized fast-food adaptations of Persian classics. The flavors are still there that catch your average US pallet off guard like lamb, mutton and goat milk vs the cow derivatives. My wife is not a fan for example of the lamb/mutton offerings nor the goat milk but she still humors me and I get to take her on dates to these places from time to time lol. We usually hit up the fast casual place more in the fall as they have a big outside dining space so is nice to go there, grab some pita sandwiches 🥪at dusk when things cool down a bit.
I’ve always loved the fact that despite culinary discipline or region or country that we have different names to describe the same character of cooked rice ie; tahdig, soccarat, pogo, nooroongi (sp?). I think the current popular verbiage for this is “scorched or lava rice”. Anyways, we collectively have taken the time to name the same delicious caramelized rice.
