Wow, I just might get myself one after that explanation!
What do they usually run for a good one?
Sharon
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jonathan Rawlings
Sent: Friday, March 18, 2016 7:12 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: New cookbook
Caring for cast iron is not complex at all. To season it, simply coat the
inside of the skillet with a thin film of shortening and bake it in a
preheated 350-degree oven for about an hour. The more often you do this,
the more resistant to rust and the more nonstick it becomes. As far as
difficult to use as a blind person, yes, the nandle can get very hot
depending on how you are using it, which is why I keep a heat-resistant
glove nearby at all times. If it goes into the oven, you can bet that glove
is right there with me. I am not totally blind, but have some usable
vision, so I can usually see the handle. To clean it, I either use a soft
brush, or, if needed, a little kosher salt. If there's a bit of food stuck
on there that doesn't want to come off, I can set it on the stove and bring
some water to a boil and usually scrape it off with a wooden spoon or
spatula.
----- Original Message -----
From: Sharon <mailto:mt281820@xxxxxxxxxxx>
To: blindcooks@xxxxxxxxxxxxx
Sent: Friday, March 18, 2016 4:03 PM
Subject: [blindcooks] Re: New cookbook
John, how can you as a blind person use cast iron? The handle is hot. I
guess you could use an oven mit. But isn't care complex?
Sharon
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jonathan Rawlings
Sent: Friday, March 18, 2016 4:17 PM
To: Blind Cooks List
Subject: [blindcooks] New cookbook
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 Italian sausage and pepper subs. There is even a
desserts chapter, and Emily 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
