DFD

dubshow wrote: ↑Sun Nov 18, 2018 6:31 pm Reducing

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Detroit wrote: ↑Tue Oct 09, 2018 10:51 am

Big Brain Bradley wrote: ↑Tue Oct 09, 2018 7:54 am re: cleaning. Just get one of those plastic bristled scrubby brushes. Flip and use scraper for any stuck on stuff. I never "reseason" after every use... just put a thin layer of something on it if you cleaned. If cooking a steak, bacon, or other thing that leaves tons of drippings in the pan i just leave it till next use. Our pans rarely sit unused for over a day.

Just never use dish soap to clean!

Desertbreh wrote: ↑Mon Dec 17, 2018 2:15 pm

Detroit wrote: ↑Tue Oct 09, 2018 10:51 am
Just never use dish soap to clean!

I use dish soap every day. I reseason about once every two months.

SAWCE wrote: ↑Mon Dec 17, 2018 2:20 pm

Desertbreh wrote: ↑Mon Dec 17, 2018 2:15 pm

I use dish soap every day. I reseason about once every two months.

I use dish soap occasionally on them.

Desertbreh wrote: ↑Mon Dec 17, 2018 2:25 pm

SAWCE wrote: ↑Mon Dec 17, 2018 2:20 pm



I use dish soap occasionally on them.

They don't melt. My now deceased father in law was one of these cast iron purists who eventually got these uneven crusts on his pans......which is disgusting and . Every once in a while things really stick to the cast iron and I'm not leaving food in there, re-burning it and then somehow calling it part of the pan.

Desertbreh wrote: ↑Mon Dec 17, 2018 2:25 pm

SAWCE wrote: ↑Mon Dec 17, 2018 2:20 pm



I use dish soap occasionally on them.

They don't melt. My now deceased father in law was one of these cast iron purists who eventually got these uneven crusts on his pans......which is disgusting and . Every once in a while things really stick to the cast iron and I'm not leaving food in there, re-burning it and then somehow calling it part of the pan.

dubshow wrote: ↑Mon Dec 17, 2018 2:55 pm

Desertbreh wrote: ↑Mon Dec 17, 2018 2:25 pm

They don't melt. My now deceased father in law was one of these cast iron purists who eventually got these uneven crusts on his pans......which is disgusting and . Every once in a while things really stick to the cast iron and I'm not leaving food in there, re-burning it and then somehow calling it part of the pan.

my moms is like that.



mine gets a really good scrapping right after cooking and the metal chain link scrub with water and

It might dry out little but a quick rub and burn with oil always brings it right back. If you have layers of black cake shit you are

dubshow wrote: ↑Sat Dec 08, 2018 10:03 am I made a pretty decent crockpot roast. Put in sweet potato and parsnips.

Well then I mulched all the goodness into a thick gravy. Heated it up and toasted in oven for dinner.

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Acid666 wrote: ↑Tue Dec 18, 2018 9:20 am We've been using our instant pot for all of our cooking. We've recently been cooking Ethiopian, our new favorite thing. Been working on getting the Ingera right. I think that's how you spell it. It's basically bread that you kind of make like a crepe, but thicker than a crepe and thinner than a pancake. It's almost identical to vet wrap or gauze wrap. You tear off pieces of that to pick up your meats and other stuff (no utensils). It's the fucking bomb. Kitfo and Awaze Tibs and potatoes are mainly what we make. I'll try to get pics of our last attempt this last weekend when we made it for some friends that came over. Couldn't really get the bread right as it's difficult to figure out, but I think I'll get it next time when we try a different teff (the wheat I think)

KYGTIGuy wrote: ↑Tue Dec 18, 2018 9:39 am

Acid666 wrote: ↑Tue Dec 18, 2018 9:20 am We've been using our instant pot for all of our cooking. We've recently been cooking Ethiopian, our new favorite thing. Been working on getting the Ingera right. I think that's how you spell it. It's basically bread that you kind of make like a crepe, but thicker than a crepe and thinner than a pancake. It's almost identical to vet wrap or gauze wrap. You tear off pieces of that to pick up your meats and other stuff (no utensils). It's the fucking bomb. Kitfo and Awaze Tibs and potatoes are mainly what we make. I'll try to get pics of our last attempt this last weekend when we made it for some friends that came over. Couldn't really get the bread right as it's difficult to figure out, but I think I'll get it next time when we try a different teff (the wheat I think)

Did Brad Pitt give you your bag of rice out of the back of a dump truck? If not, then it's not authentic



But seriously, do you have a link to a recipe you used? I want to try Ethiopian food

Acid666 wrote: ↑Tue Dec 18, 2018 11:10 am

KYGTIGuy wrote: ↑Tue Dec 18, 2018 9:39 am

Did Brad Pitt give you your bag of rice out of the back of a dump truck? If not, then it's not authentic



But seriously, do you have a link to a recipe you used? I want to try Ethiopian food

Lol. Not the worst thing anyone's said to us. We get a lot of "You mean rice and Ebola belly?" comments.
It's fucking ridiculously good. We first had it when we went to D.C. and holy fuck balls, it was just amazing. I'm gonna get a lot of these spellings wrong, but it's a lot of ghee butter, berbere and other spices. The stuff we really like is Kitfo (or Ketfo) is fucking phenominal. It's got a kick that's kind of similar to maybe Indian, but not really a burning kick or anything really spicy. Just a really nice flavor kick that's unique. From what I've read after eating it, Kitfo is basically like a meat lovers treat. There's a lot of spices going on here in Louisiana that are based out of Africa in Creole and Cajun but it's nothing like Ethiopian.

Ethiopian basically comes on a big platter with all the cooked meats and stuff placed on a big thing of injera (the bread), and then you get rolls of injera and you use that to scoop up what you want. You just tear off pieces of the injera and use that. That bread is what we're trying to perfect and it's really difficult. After you've used all of your rolls you can use the injera at the bottom of the plate that have soaked up the juices of the meat and other stuff.


These are the recipes we used.
https://honest-food.net/ethiopian-tibs- ... ZCAGHX__kQ
https://www.daringgourmet.com/authentic ... ARhE6yrxbw
http://recipes-list.com/recipe/kitfo/

KYGTIGuy wrote: ↑Tue Dec 18, 2018 11:19 am

Acid666 wrote: ↑Tue Dec 18, 2018 11:10 am

Lol. Not the worst thing anyone's said to us. We get a lot of "You mean rice and Ebola belly?" comments.
It's fucking ridiculously good. We first had it when we went to D.C. and holy fuck balls, it was just amazing. I'm gonna get a lot of these spellings wrong, but it's a lot of ghee butter, berbere and other spices. The stuff we really like is Kitfo (or Ketfo) is fucking phenominal. It's got a kick that's kind of similar to maybe Indian, but not really a burning kick or anything really spicy. Just a really nice flavor kick that's unique. From what I've read after eating it, Kitfo is basically like a meat lovers treat. There's a lot of spices going on here in Louisiana that are based out of Africa in Creole and Cajun but it's nothing like Ethiopian.

Ethiopian basically comes on a big platter with all the cooked meats and stuff placed on a big thing of injera (the bread), and then you get rolls of injera and you use that to scoop up what you want. You just tear off pieces of the injera and use that. That bread is what we're trying to perfect and it's really difficult. After you've used all of your rolls you can use the injera at the bottom of the plate that have soaked up the juices of the meat and other stuff.


These are the recipes we used.
https://honest-food.net/ethiopian-tibs- ... ZCAGHX__kQ
https://www.daringgourmet.com/authentic ... ARhE6yrxbw
http://recipes-list.com/recipe/kitfo/

Are these before or after dinner photos?

Acid666 wrote: ↑Tue Dec 18, 2018 11:24 am

KYGTIGuy wrote: ↑Tue Dec 18, 2018 11:19 am

Are these before or after dinner photos?

That ain't my pic. That's google's. Lemme see if I got any on my phone of what we've eaten or made
This is from the last time we at the Ethiopian place in New Orleans a few weeks ago. The closest place to us that serves it (2 hours east)

KYGTIGuy wrote: ↑Tue Dec 18, 2018 12:07 pm It was a joke. Kinda looked like what I expect to see in the toilet after eating Ethiopian food.


There are a few places in Grand Rapids surprisingly. But I want to cook my own

wap wrote: ↑Tue Dec 18, 2018 4:06 pm I tried an Ethiopian restaurant here in Chicago once many years ago. Took some friends who were visiting from out of town. The food was and the way it's served and eaten is very communal so it's very cool for friends to share. The bread reminded me a bit of skin but it's delicious.

Acid666 wrote: ↑Tue Dec 18, 2018 1:22 pm Leftovers. OM NOM NOM NOM!