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Baltimore Food Examiner
Showing entries for Category: cast-iron
Showing entries for Category: cast-iron
Comments from the Peanut Gallery
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Thanks to all who read and comment for your hilarious but also informative and opinionated comments. I appreciate them all, each and every one. I'd like to address a few of the comments that were also questions or requests: 1.) BOGUS BOTTLES -- To DMM who wanted to know specifically which bottles are made with BPA, here's a short list:
2.) Cast Iron -- To Lenore Baier, who was curious how to repair a chipped skillet, "...one skillet seems to have part of a layer off...should I do anything to improve it?" Lenore, I'm no expert, but am a regular CI user. Tdogg, another reader/commenter had this to say about the cleaning of her skillet, and I think you could apply this, plus regular oil application to your damaged skillet with good results: "I clean mine with a little cheap white vinegar and rough salt (kosher/sea salt) and usually scrub with brown paper from grocery bags." In my experience using Cast Iron, my lack of energy to scrub the living daylights out of my pans has resulted in a nice, greasy sheen. Not dripping with oil, but black and sort of slick. I looked at a few Cast Iron care websites for reference, and it seems like if there aren't any cracks in the pan, you can bring it back with the regular gentle (ie, mostly soapless) scrubbing, then applying oil with a clean rag or paper bag until its next use. .jpg) 3.) Wino Whine --To S who requested info re: wine. I love wine. I love white wine, bubbly, red, rose. I love Spanish, Northwestern U.S., Australian, South African, oh the list goes on. I especially love drinking wine with food. Cheese and wine are one of the most perfect food/wine combinations. Unfortunately, I don't feel comfortable recommending wine at the moment as recently it has been causing me regular hideous headaches. Now I'm wondering if wine should go the way of cheese (which may mean saying a tearful goodbye) if I am to live comfortably for at least another forty years. What I will recommend to you curious wine drinkers out there is to experiment. I was having great luck with Spanish and Californian vino before my head decided to ruin the experience for me. Go to a decent liquor store (I like The Wine Source in Hampden) and say yes to the many nice people who work there who ask if you need help. Also, I don't think it is necessary to spend tons of money on wine. You should be able to get something tasty in the $10 range. 4.) Baby Food -- To C in the south who would like to read more about healthy baby snacks... as I have mentioned, I am a short order cook. I will devote probably way too many postings to what my daughters are scarfing down. In my opinion, though, and this applies to grown-up food as well, the less processed your food is, the better. |
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Juliette Goodwin
Juliette Goodwin's take on food knows no bounds. From the food on your dinner plate to the grub in your dog's bowl, Juliette offers an enlightening and informative view on all things edible.
Juliette Goodwin's take on food knows no bounds. From the food on your dinner plate to the grub in your dog's bowl, Juliette offers an enlightening and informative view on all things edible.
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