Ok, this is what I thought you meant. Just never done it before. Sounds fuhable.

Best Cooking Show Ever.

http://www.mydamnchannel.com/Cookin_with_Coolio/Cookin_with_Coolio/2ForkSteakHeavenlyGhettalianGarlicBread_551.aspx

Shitty recipes, but entertaining.

Happened to be back in the store where we got that skillet yesterday (it's actually an Ace Hardware, and like the nicest one in the world - place has kyocera ceramic kitchen knives and Le C cookware and shit), and saw several options for the griddle. There were 2 Lodges, one slightly smaller one that I took to be the newer version, and one slightly bigger that looked exactly like what you posted. I think they're updated the design, maybe. And then the Le Creuset version, enameled on the back, 1/2 the size, and double the price.

We were on bikes so I opted not to get it, but this morning I wish I had - it's almost breffis time.

Let somebody else do the cooking last night. After running down to South Ponte Vedra to snag another pair of speakers, we went here for dinner:

http://www.capsonthewater.com/

smalltoze had macadamia/horseradish crusted grouper with vanilla rum sauce; I had whole fried scored flounder with orange-shallot glaze. Locally caught fresh fish. Without question, the best meal out I've had in a very, very long time, enjoyed while overlooking the Intercoastal Waterway at sunset.

Yeah the best selection of Lodge stuff I've ever seen is @ Crane Hardware in Jonesboro GA--they've got everything.

And the best selection of cast iron (mostly lodge) that i've seen in Austin is at Callahan's Hardware.

Although I got my first piece of lodge at walmart, and then i got the rest at a restaurant supplier in Chicago.

We went to a local Mobile joint owned by some friends. Dauphin St. Taqueria. One of those places that serves impossibly fresh and simple ingredients for very cheap.

Had a few pineapple-habanero margs, a ceviche sampler - tuna, tilapia, shrimp and squid, and crab meat served on a fried tomatillo.

Then we had a smoked duck tostada, for the table, and I rolled with a chorizo taco with pickled fennel, and a tongue taco.

Had some amazing bbq last night...Smoky Jon's on the East Side. Never been there before, but I'll be back for sure.

http://www.smokyjons.com/

Got to love those diamonds-in-the-rough type places. We had an appetizer of fresh shrimp sauteed in Thai chilis on a bed of flash-fried spinach (which was amazingly good), some of the best bloody mary's I've ever had, and Grand Marnier afterward, all for just south of a Franklin. I would have gladly paid considerably more.

All this tacotalk makes me wanna visit the Mission District in San Fran with Busty again. TILF.

I made homemade Ricotta cheese in the Microwave. Got the recipe from seriouseats.com.

Mix 2 cups whole milk w/ 2 tbls vinegar & 1/8tps of salt.

Microwave for 2-4 minutes until the edges start to bubble in a quart sized glass.

Using a slotted spoon remove the white curds from the translucent whey.

Place the curds on a colander lined w/ 2 paper towels and cover w/ plastic wrap.

Let it rest for 15 minutes. Refrigerate in air tight container.

So easy and 100x better than store bought. DO NOT USE ORGANIC MILK.

i need to get a cast iron skillet.

What's different about organic milk? Does ricotta need rgbh to taste right?

They have to heat organic milk to make it last on the grocery store shelf. This process makes for bad cheese making. If you find some farmer's market stuff that spoils quickly then it should work.

Huh.

I'll be there on Wednesday. TILF indeed.

you son of a bitch. Those fucking things were amazing.

I made corned beef and cabbage a couple of nights ago. It was good.

But what was better was the corned beef hash that I made last night from the leftovers.
DAMN! I love good homemade hash.

Finally got around to trying that no-knead bread that I have heard people talking about forever. If you've ever struggled to get a really good crusty loaf of bread to turn out just right, you should try this. By far both the easiest loaf of bread I have ever made and one of the best. Here's a recipe:

http://www.aresrocket.com/bread/

sounds not bad. what kind of pan or form did you use?

I just used a heavy duty pot with a lid that I usually use to boil pasta in. Basically you just need whatever can withstand the heat and has a lid. I'm sure people who are into fancy cooking stuff would have more thought on it than me, but that's all I used and it turned out great. I really was skeptical how it would turn out, but I was very pleasantly surprised.

Making Memphis style dry rub ribs finished off with this sauce I picked up in New Orleans


Some of the best homemade ribs I've had are from people who use a pressure cooker -- cooks them quickly and keeps them moist and tender without turning the meat into mush. Then you finish them off on the grill. So I bought this via Amazon yesterday:

cool I think I'm gonna try this too.

So those Shun knives Busty/Bustette have been getting me every year have finally got a home on the wall. I got a friend to mail me a good piece of 5/4 quarter-sawn mahogany, and I ordered some 1/4" rare earth magnets. Plan A was to drill them in from the backside to right up under the face, so you wouldn't see anything but the wood, but I couldn't get them close enough to grab.

Plan B was to trace the outline of all 6 knives, then lay the magnets out within the outlines evenly, and recess them about a millimeter below the wood surface. That way they don't scratch the blades, and they're still hidden when all 6 knives are up. Shit works really, really well.

Very nice, Squirgg...