Archived posting to the Leica Users Group, 2003/02/13
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]I agree with Mark. Cast iron is the ONLY way to make cornbread. On the hamburger issue, even with my set of all clad and an assortment of cast iron (one tray makes litte corn bread sticks that look like corn - go figure), I have to disagree. The only way to make a good hamburger is on the grill! ;-). Of course, cornbread also must have hot peppers and vinegar to help you scrape up your peas. Now I'm hungry! Frank - -------Original Message------- From: Mark Rabiner <mark@rabinergroup.com> Sent: 02/13/03 12:25 AM To: leica-users@mejac.palo-alto.ca.us Subject: Re: [Leica] trading cornbread reciepes > > Don Dory wrote: > > Kit, > Yes, sorghum was occasionally used instead of molasses. Is there another > way to cook cornbread than in a cast iron skillet? > > Another interesting variation is to cut fresh sweet corn kernels into the > cornbread mix then bake the cornbread. > > Don > dorysrus@miondspring.com > Cast Iron the only choice for Louisiana seafood Gumbo. I just got last week a cast iron scillet from "Lodge" which is pre seasoned. They are a darker color which takes come getting used to. I'm heavy into cast iron. It's got ridges which hold the steak or burger off the floor of the pan. Making for those diagonal lines on the steak or burger or anything else. Carrots. So i made a burger with it and it was the best burger bar none I've ever had in my life. No more stainless steel aluminum laminate burgers for me! (All Clad or Serafino Zani) No more non-stick Berndes (make in Germany) Hamburgers. (The non stick pan for people who would never let a non stick pan in their kitchen.) No more enameled cast iron Le Creuset (made in France) Hamburgers. (The averages age of these companies is about two hundred years.) No more enameled carbon steel Chantal a German company who has it's stuff designed in the U.S.A. and made somewheres else Hamburgers. (Yet one more classic!) No more De Buyer (Made in France) carbon steel pans (that most top chefs use and with cast iron) - Hamburgers… Most people think the great chefs use $200 copper pots. No they use cast iron pots you could get in a thrift store for $2 or new for $20! Cast iron is two things; the cheapest. The best. But the right tool for the right job. Each pot design material has it's advantages. Certain dishes like certain metals. I did hear French food likes Copper. But they make a lot of other kinds of pots there. I don't have a copper pot or pan yet but one of these days. I could not afford a set of copper, but one pot?!! I've got one of most of the other "types" of pots. My Kitchen is my office. I love pots. Mark Rabiner Portland, Oregon USA Photography Website: http://www.rabinergroup.com Email: mark@rabinergroup.com - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html > - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html