normiss 897 #26 October 24, 2007 Quote harder to bruise things it's all I can do to refrain from asking for the details regarding that statement... Quote Share this post Link to post Share on other sites
jonstark 8 #27 October 24, 2007 The boil-in bag and a pair of scissors. jon Quote Share this post Link to post Share on other sites
BillyVance 35 #28 October 24, 2007 Have a 40+ year old GE waffle/sandwich iron that has served our family well for all those years and it still works great. I make an awesome waffle. "Mediocre people don't like high achievers, and high achievers don't like mediocre people." - SIX TIME National Champion coach Nick Saban Quote Share this post Link to post Share on other sites
porpoishead 8 #29 October 24, 2007 Quote The boil-in bag and a pair of scissors. LMAO!!! thats that serious gormet shit isn't it.if you want a friend feed any animal Perry Farrell Quote Share this post Link to post Share on other sites
normiss 897 #30 October 24, 2007 waffle according to Urban Dictionary When you moon someone thru a chain link fence. Quote Share this post Link to post Share on other sites
peregrinerose 0 #31 October 24, 2007 AAaaah, that's where the kitchen hammer comes in handy too... smash garlic I used one for years before I married a guy with a garlic press. Do or do not, there is no try -Yoda Quote Share this post Link to post Share on other sites
tigra 0 #32 October 24, 2007 I have a garlic press but I almost never even think to use it. I don't mind chopping garlic, and when its cooked properly the larger pieces don't taste too strong anyway. Quote Share this post Link to post Share on other sites
TrophyHusband 0 #33 October 24, 2007 Quote I'm working on finding some cast iron pans. Not new, want to find some well-seasoned at a garage sale or whatever. last year my dad gave me an old cast iron pan. i googled the markings on it and it was made in the early fifties. i know my dad hasn't washed it in 30 years, and it likely hadn't been washed since it was new. i loved it, nothing would stick to it. i stored it in the oven, but always forgot to take it our when pre-heating. the bottom developed some sort of super hard kind of sticky coating on it that i couldn't get off. i hated it, but i had to run it through the oven self-clean. i've tried reseasoning it, but it just hasn't been the same. "Your scrotum is quite nice" - Skymama www.kjandmegan.com Quote Share this post Link to post Share on other sites
TrophyHusband 0 #34 October 24, 2007 lay the blade of your knife flat over the garlic and pound it one good time with your fist. the skin will pop right off and you only have to run your knife through it once or twice. i've heard that a 2x2 sample piece of granite works very well too, but i haven't tried it. "Your scrotum is quite nice" - Skymama www.kjandmegan.com Quote Share this post Link to post Share on other sites
skymama 37 #35 October 24, 2007 Ok, maybe I'm just a germaphobe, but how can you cast iron lovers stand to use pans that you don't wash? Isn't that carrying cross-contamination a little too far? Ick!She is Da Man, and you better not mess with Da Man, because she will lay some keepdown on you faster than, well, really fast. ~Billvon Quote Share this post Link to post Share on other sites
Dumpster 0 #36 October 24, 2007 The outside of our old cast-iron pans hand a heavy crust of some sort on them, but the inside was always clean. After washing we would put them on the stove over a very low heat to dry, and while still warm coat the inside with a generous coat of oil, and let it "soak". Never used soap unless it was 100% required. Great stuff. Easy Does It Quote Share this post Link to post Share on other sites
TrophyHusband 0 #37 October 24, 2007 the temps of the pan reach high enough to kill anything. nothing to worry about. "Your scrotum is quite nice" - Skymama www.kjandmegan.com Quote Share this post Link to post Share on other sites
TrophyHusband 0 #38 October 24, 2007 mine was the same way, but now it looks brand new. now i'm motivated to season it again. "Your scrotum is quite nice" - Skymama www.kjandmegan.com Quote Share this post Link to post Share on other sites
eeneR 3 #39 October 24, 2007 QuoteCorkscrew, Riedel glasses, and Henckels knives. Blues, Dave Im gonna have to second the Henckels!!! They Rock! Those and my Kitchen-Aid stand mixer... Oh yea and my convection oven!She is not a "Dumb Blonde" - She is a "Light-Haired Detour Off The Information Superhighway." eeneR TF#72, FB#4130, Incauto Quote Share this post Link to post Share on other sites
Orchid 0 #40 October 24, 2007 My favorites are: a Kiwi (made from Thailand) sharp sharp knife, calphalon commercial hard-anodized non-stick pans and a pair of chopsticks."Love is doing small things with great love." Lacrosse: Legally beating men with sticks since 1492 Quote Share this post Link to post Share on other sites
tigra 0 #41 October 24, 2007 You're not supposed to wash your stoneware either. (Pizza stones or baking sheets) I usually will usually wash mine, but we have a friend who has two pizza stones he uses for just about anything- cookies, dinner rolls, whatever. He tries to keep one for the sweet stuff and the other for pizza and more "savory" foods. He will NOT wash them! Quote Share this post Link to post Share on other sites
skybytch 273 #42 October 24, 2007 Quote Ok, maybe I'm just a germaphobe, but how can you cast iron lovers stand to use pans that you don't wash? Isn't that carrying cross-contamination a little too far? Ick! I'm with you. We'd wash them with hot water and a rag, immediately dry them completely and they always worked great. They were very well seasoned though; I think they were already 20 years old when Mom got them. I can't imagine not washing (or at least rinsing well) something that I'm gonna cook in/with. Quote Share this post Link to post Share on other sites
Royd 0 #43 October 24, 2007 My cast iron wok by Lodge. Quote Share this post Link to post Share on other sites
porpoishead 8 #44 October 24, 2007 Quote Ok, maybe I'm just a germaphobe, but how can you cast iron lovers stand to use pans that you don't wash? Isn't that carrying cross-contamination a little too far? Ick! I throw mine in the sink or dishwasher and wash them just like every other pot or pan. once theyre seasoned and have that shiny solid black look to em theyre good to go. if its new during the break in, or before its seasoned when you wash it rust will appear on the surface. during this phase after you wash it just throw it on the stove rub some oil into it(I use peanut oil) while at temperature let it cool then hang it up/ store it, whatever. once it is seasoned its pretty maintenance free and very easy to wash, because nothing will stick to it. the old ones with the crusty build up on em. wire wheel em or throw em in a bead blaster then reseason. and clean your pots and pans before they get crusty. either way cast iron is pretty indestructible cookware. know friends who go through an assload of pots and pans yearly. $$$$$$ cast iron will last for generations to come and then some. I have some cast iron that belonged to my great grandmother thats still immaculate, shiny, clean, and goodlooking. I didnt budget when I bought pots, pans cause you get what you pay for in that deparment. you wouldnt want some cheapo nonstick crap comming off in your food would you. shit makes me sick when I see some scraped up non-stick pan/pot. you know somebody ate that shitif you want a friend feed any animal Perry Farrell Quote Share this post Link to post Share on other sites
Stumpy 284 #45 October 24, 2007 Global Knives (Previously have used sabatier and henckels) Microplane grater http://www.chefsresource.com/tools-microplane-graters.html My cheap hand blender - so good for soups, smoothies, etc etc etc Good one piece wooden chopping board Gas stove - have electric at my current flat and hate it.Never try to eat more than you can lift Quote Share this post Link to post Share on other sites
jceman 1 #46 October 24, 2007 My Wusthof knife set and a good pair of locking tongs (Calphalon) and last but not least, a Lodge Logic cast iron grill pan. Faster horses, younger women, older whiskey, more money. Why do they call it "Tourist Season" if we can't shoot them? Quote Share this post Link to post Share on other sites
DangerRoo 0 #47 October 25, 2007 QuoteQuote Ok, maybe I'm just a germaphobe, but how can you cast iron lovers stand to use pans that you don't wash? Isn't that carrying cross-contamination a little too far? Ick! I'm with you. We'd wash them with hot water and a rag, immediately dry them completely and they always worked great. They were very well seasoned though; I think they were already 20 years old when Mom got them. I can't imagine not washing (or at least rinsing well) something that I'm gonna cook in/with. Quote if you must wash them it works awesome to dry out completly then wipe some cooking oil back around in the pan, time permitting to through in the oven at low temp for a while (I.C.D#2 VP) "<3 ..Looks like breasts coming out of an ice cream cone. Mmmm."~John Mitchell "I'm good with my purple penis straw" ~sky mama Quote Share this post Link to post Share on other sites DFWAJG 4 #48 October 25, 2007 I have a spirooli slicer! It turns veggies into spaghetti strands. It is ultra cool! Quote Share this post Link to post Share on other sites Broke 0 #49 October 25, 2007 I have an awesome nonstick skilletDivot your source for all things Hillbilly. Anvil Brother 84 SCR 14192 Quote Share this post Link to post Share on other sites cloudseeker2001 0 #50 October 25, 2007 I have a really nice nonstick Wok that I cook most everything in. And I have about 10 wooden spoons in all shapes and sizes........I also like the crockpot. "Some call it heavenly in it's brilliance, others mean and rueful of the western dream" Quote Share this post Link to post Share on other sites Prev 1 2 3 Next Page 2 of 3 Join the conversation You can post now and register later. If you have an account, sign in now to post with your account. Note: Your post will require moderator approval before it will be visible. Reply to this topic... × Pasted as rich text. Paste as plain text instead Only 75 emoji are allowed. × Your link has been automatically embedded. Display as a link instead × Your previous content has been restored. Clear editor × You cannot paste images directly. Upload or insert images from URL. Insert image from URL × Desktop Tablet Phone Submit Reply 0
DFWAJG 4 #48 October 25, 2007 I have a spirooli slicer! It turns veggies into spaghetti strands. It is ultra cool! Quote Share this post Link to post Share on other sites
Broke 0 #49 October 25, 2007 I have an awesome nonstick skilletDivot your source for all things Hillbilly. Anvil Brother 84 SCR 14192 Quote Share this post Link to post Share on other sites
cloudseeker2001 0 #50 October 25, 2007 I have a really nice nonstick Wok that I cook most everything in. And I have about 10 wooden spoons in all shapes and sizes........I also like the crockpot. "Some call it heavenly in it's brilliance, others mean and rueful of the western dream" Quote Share this post Link to post Share on other sites
