I feel the same way John I too like electric skillets and have a great square
one that holds a lot and I can cook a lot of bacon in it flat if I want too but
have the same problem that's why I'd love to have a good square can'stiron one
on my gass stove.
Viola
----- Original Message -----
From: Jonathan Rawlings <twosocks76@xxxxxxxxxxxxxxx>
To: blindcooks@xxxxxxxxxxxxx
Date: Saturday, March 19, 2016 7:32 pm
Subject: [blcooks] Re: Electric skillets segway
I have an oval-shaped electric skillet I got off a now-defunked website that
has a very large capasity indeed. I enjoy cooking in it, but the problem is
that it functions much the same way as does an oven, which is to say, when
the temperature of the skillet reaches the temperature I want, instead of
just holding it there, it switches off, then turns off again when the cooking
surface temperature dips below a set temperature, usually about 25 or more
degrees from where I want it to be. I wish there was an electric skillet out
there that worked to get the heat to where I want, then adjusted itself to
hold that temperature to the closest possible level of heat that I want so
the heat was more constant. Beyond that, I like the idea of an electric
skillet and think they definitely have their uses, and even may be a
tramendous advantage to many blind people.
Jon
----- Original Message -----
From: Christina V.
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, March 19, 2016 6:50 PM
Subject: [blcooks] Re: [blcooks] New cookbook
Ah, square skillets. How interesting. Well, my husband would love that, I'm
sure. He has an obsession with square-shaped dishes. Haha
Yeah, I'm a fan of the electric skillet, too. I have a 16-incheawh I bought
from Amazon. Its base folds down to save space, when not in use. The 11-inch
would have been sufficient, but this one had better reviews, comments that it
heats more evenly.
Christina
Original Message:
From: Jonathan Rawlings <twosocks76@xxxxxxxxxxxxxxx>
Reply-To: <blindcooks@xxxxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: 3/19/2016 5:55:21 AM
Subject: [blcooks] Re: [blcooks] New cookbook
his
Christina:
There are square-shaped skillets with actual sides, but the only one I
have ever seen was an electric skillet. It was a bit on the small side, but
actually kinda cool. The electric griddle I have and use nearly every day is
rectangular in shape and is definitely not made of cast iron.
Jon
----- Original Message -----
From: Christina V.
To: blindcooks@xxxxxxxxxxxxx
Sent: Friday, March 18, 2016 9:50 PM
Subject: [blcooks] Re: [blcooks] New cookbook
That sounds like a griddle. You can buy that new, (Lodge again), or if you
have the patience, scour Ebay for vintage. Be sure to verify that it has no
rust or pitting. Anything else can be cleaned and dealt with.
Christina
Original Message:
From: Viola <firekat72@xxxxxxxxx>
Reply-To: <blindcooks@xxxxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: 3/18/2016 7:40:02 PM
Subject: [blcooks] Re: [blcooks] New cookbook
I'd love to find a big square skillet like my mom used to have.
Unfortunately, she doesn't use cast iron any more.
----- Original Message -----
From: Christina V. <bluebonnet1988@xxxxxxxxx>
To: "blindcooks@xxxxxxxxxxxxx" <blindcooks@xxxxxxxxxxxxx>
Date: Friday, March 18, 2016 7:23 pm
Subject: [blcooks] Re: New cookbook
talian sausage and pepper subs. There is even a desserts chapter, and Emily
You can buy new ones, as well; they aren't expensive, unless you're going
for expensive brand name, or getting the enamel-coated ones. I have one
Lodge enameled Dutch oven, and one plain cast iron, and the enameled gets
more use.
But for skillets, the plain cast iron is great. We have one newer 12-inch
Lodge skillet that we bought about two years ago. My husband uses it often.
I don't have to worry that my pans are being destroyed, anymore! LOL This
thing is just about indestructible, if cleaned correctly and thoroughly
dried, after.
Since my mother's holding onto a skillet that my grandmother owned, I found
two of the same brand and size, smaller ones, maybe 7-8 inch, that I bought
from thrift stores. They date from the 40s, and are nice and smooth to the
touch. The newer Lodge is rougher in texture, which took some getting used
to.
Christina
Original Message:
From: Penny Golden <pengold2@xxxxxxxxx>
Reply-To: <blindcooks@xxxxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: 3/18/2016 2:10:08 PM
Subject: [blcooks] Re: New cookbook
Wow, I'm impressed. I have two castiron skillets both very small.
I'm going to get me a larger one. Maybe I can find a used one.
But I'll listen to whatever you have to say on the subject. I can't have my
mother's; it's probably in the home of my sister Julie or my twin brother
Henry; or maybe my younger brother Larry.
So I don't have any old family to beg one off of.
I love using mine. I like to start something really hot and then let it
just finish in the pan with the burner turned off. I've done some nice eggs
and veggies.
Ten days of no school are ahead of me. Maybe some will have something to
report.
Penny
On 3/18/2016 3:17 PM, Jonathan Rawlings wrote:
Hello all:
I just thought I would tout a new cookbook I recently bought for myself,
since our finances seem to be improving a bit lately. It is called "Cook It
In Cast Iron" by "Cooks' Country" magazine, and there are a lot of recipes
I am looking forward to making from this book.
I developed a love of cast iron some years ago because of its ability to
get hot and stay hot, even in the face of relatively-cold food. I like how
it is naturally-nonstick with proper care and use, its durability, how it
helps foods cook more evenly, how it doesn't warp, and how it only improves
with time. One of my cast iron skillets was passed down from my Grandma,
who used it for over 60 years. Yes, cast iron is heavy, but that's exactly
what gives it the heat-retention properties that make it so valuable.
But back to the book. Most of the recipes in this book are fairly-simple
and straightforward, as is the whole idea behind the "Cooks' Country"
magazine. For example, the recipes I look forward to trying from the
chapter titled "Sear it" include Crisp-skin salmon with honey lime sauce,
Blackened chicken with pineapple cucumber salsa, and Thick-cut steaks with
blue cheese and chive butter. From the chapter on one-dish dinners, there's
Pan-seared flank steak with crispy potatoes and chimachuri, and marinated
steak tips with charred peppers and onions. In the sandwiches and burgers
chapter, there's a recipe for a smoked turkey panini that is made with a
sun-dried tomato mayo, and the oil from the jar of tomatoes is brushed on
the outside of the bread before cooking that I can't wait to try. There's
also something here called a Baltimore pit beef sandwich that sounds really
good and is served with a horseradish spread, flank steak tacos with a
charred corn salsa, and I
was almost drueling over the recipe for the easy chocolate pudding cake, and
this recipe for a skillet chocolate chip cookie sounds odd enough that I just
might have to make it soon. I guess you'd cut it into wedges to serve with
some vanilla ice cream? Many fun and tasty dinners are waiting to be made
from this book. And last night, I made the recipe for the buffalo chicken
salad, and we actually went to the trouble to make our own creamy blue cheese
dressing. The blue cheese we had was an unusual smoked variety, which made
for an irrestistable dressing. I will definitely let you know which recipes
turn out the best as I make them.
Jon
