Cast iron cooking
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ND Mike Being in the Navy when my boys were growing up, I was gone a lot. Time I’ll never get back. Made the most of the time we had together. Amazing how much smarter I got ( in their eyes) after they married, had children, and owned there their own houses. Show them the way to go…
wdaly that is very true. My Dad and I didn’t see eye to eye when I was growing up. My Dad is very old school and ruled the house with an iron fist. He also had me working construction with him when I was about 14. Looking back as an adult it was the best thing he could have done for me and my brothers! I was about 22 when I realized the Old Man was pretty smart! I hope my children come to this realization when they are older. I’m hard on them but not to the extent my Dad was…lol.
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YooperDog Joe Hell People who didn’t travel really don’t and can’t understand about eating out every night at restaurants. Hell, I used to come home from 2 weeks on the road and what’s the first thing she wants to do is “go out to eat”. There are only a few restaurants that can supply me with a “taste” that’s worth going to their place to eat. That’s why now I enjoy the “chase the taste in my own kitchen” and it is nice to wake up in a place that’s familiar.
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zbigjeff I will go online to restaurants that I hear a buzz about and look at their menu. If something sounds good I just make it home based on the ingredients in the description.
Joe Hell That’s a perfect angle of approach. Reason: Most restaurants will dumb down the “taste” to accommodate a wider part of the population who are used to blander food prep. Only a few tell you it’s “hot/spicy” or we use “tarragon or coriander or …” and they do. So, we are a group that enjoys taste and will not dumb down that taste. Love your approach. Keep it up. The one cuisine that I have a difficult time nailing in pure Chinese. I don’t think I use enough white sugar to get “that taste”. I’m pretty close with other Asian styles. Will keep trying to get the correct portions of each herb/spice.
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Joe Hell That’s a perfect angle of approach. Reason: Most restaurants will dumb down the “taste” to accommodate a wider part of the population who are used to blander food prep. Only a few tell you it’s “hot/spicy” or we use “tarragon or coriander or …” and they do. So, we are a group that enjoys taste and will not dumb down that taste. Love your approach. Keep it up. The one cuisine that I have a difficult time nailing in pure Chinese. I don’t think I use enough white sugar to get “that taste”. I’m pretty close with other Asian styles. Will keep trying to get the correct portions of each herb/spice.
zbigjeff that is a tough one for sure! I used to hang out after work almost daily in the lounge at a Chinese restaurant. They had the public menu and then they had a secret, authentic menu for the cooks and their families. They couldn’t be any more different. The owner would share all sorts of strange and delicious dishes with me that I probably wouldn’t order otherwise. He never told me what I was eating until after I tried it. It was occasionally weird and/or exotic but always fantastic.
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Joe Hell I am with you there. I spent a good part of a career living on the road. I just got tired of looking at a menu and living out of a bag. I always looked forward to coming home and waking up and knowing where you are.
YooperDog Living out of a tin can! Thought I was not only being thrifty, but healthy too. Little did I know at the time while spending any where from two weeks to six months at a time on the road. I was so busy because my experience of on the road was serious pavement pounding from dawn till dusk, seven days a week, I reserved the restaurants for preferably local cuisine on perhaps Sunday, when I slowed down to just 8-12 hours on that day. The real local thing was nice, but still just wanted to cook at home when back.
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Joe Hell That’s a perfect angle of approach. Reason: Most restaurants will dumb down the “taste” to accommodate a wider part of the population who are used to blander food prep. Only a few tell you it’s “hot/spicy” or we use “tarragon or coriander or …” and they do. So, we are a group that enjoys taste and will not dumb down that taste. Love your approach. Keep it up. The one cuisine that I have a difficult time nailing in pure Chinese. I don’t think I use enough white sugar to get “that taste”. I’m pretty close with other Asian styles. Will keep trying to get the correct portions of each herb/spice.
zbigjeff I did not realize the Chinese used that much sugar in the genuine cuisine, but I am certain the down home version is nothing like the typical restaurant version. Like down home Mexican, it is nothing like the La Tourista version in the nice restaurants that everyone (who asked me?) loves, but in my opinion, much better. There is that lingering taste that is difficult to duplicate, but wonderful.
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zbigjeff I did not realize the Chinese used that much sugar in the genuine cuisine, but I am certain the down home version is nothing like the typical restaurant version. Like down home Mexican, it is nothing like the La Tourista version in the nice restaurants that everyone (who asked me?) loves, but in my opinion, much better. There is that lingering taste that is difficult to duplicate, but wonderful.
calldoctoday You’re very correct about there are 2 diff preparations. They use white sugar on most of the Food Network events and then, not much while looking at the online recipes. Yep, it shouldn’t be that difficult. They are a private people. Whatever!!!
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wdaly that is very true. My Dad and I didn’t see eye to eye when I was growing up. My Dad is very old school and ruled the house with an iron fist. He also had me working construction with him when I was about 14. Looking back as an adult it was the best thing he could have done for me and my brothers! I was about 22 when I realized the Old Man was pretty smart! I hope my children come to this realization when they are older. I’m hard on them but not to the extent my Dad was…lol.
ND Mike funny thing is that my Dad keeps getting smarter the older I get.
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YooperDog Living out of a tin can! Thought I was not only being thrifty, but healthy too. Little did I know at the time while spending any where from two weeks to six months at a time on the road. I was so busy because my experience of on the road was serious pavement pounding from dawn till dusk, seven days a week, I reserved the restaurants for preferably local cuisine on perhaps Sunday, when I slowed down to just 8-12 hours on that day. The real local thing was nice, but still just wanted to cook at home when back.
calldoctoday yup sometimes we work so hard to make a living that we forget to make a life.
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calldoctoday yup sometimes we work so hard to make a living that we forget to make a life.
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mrobisr I didn’t hit me until about 15 years ago, at the end of this June. I ended up in the hospital for a week, having some heart issues. After several tests, prodding, needles and blood work the cardiologist told me that there is nothing wrong with me that a change in life style would not fix, something I already figured out after spending a week feeling like a test subject. I figured my career was over, I lucked out, I was able to redirect my energy to what was important. Made some changes to my vector and velocity of my life. I have learned to enjoy the moments I am in and not focus so hard on the next brass ring. I still had what I considered a successful career but, more importantly I am able to be there for my family.
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Let’s revive this post. These are called totchos. It is tater tot nachos. The tots were Ore Ida crispy crowns deep fried. Then added a jar of queso cheese, 1 can of Rotel drained, and a 1 1/2 of seasoned taco meat. Then shredded cheese and back on the grill or smoker to get happy. This is a great meal!
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Let’s revive this post. These are called totchos. It is tater tot nachos. The tots were Ore Ida crispy crowns deep fried. Then added a jar of queso cheese, 1 can of Rotel drained, and a 1 1/2 of seasoned taco meat. Then shredded cheese and back on the grill or smoker to get happy. This is a great meal!
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Let’s revive this post. These are called totchos. It is tater tot nachos. The tots were Ore Ida crispy crowns deep fried. Then added a jar of queso cheese, 1 can of Rotel drained, and a 1 1/2 of seasoned taco meat. Then shredded cheese and back on the grill or smoker to get happy. This is a great meal!
ND Mike Ay Yah Yah, that is terribly delectable looking & decadent, but man does it look good!
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I would be booted out of the Deep South if I didn’t use cast iron. We currently have 3rd generation seasoned cast iron from my wife great grand-parents
Dr_Pain that is awesome! My favorite skillet is a Griswold that is over a 100 years old. It is one of my most cherished items I own.
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Let’s revive this post. These are called totchos. It is tater tot nachos. The tots were Ore Ida crispy crowns deep fried. Then added a jar of queso cheese, 1 can of Rotel drained, and a 1 1/2 of seasoned taco meat. Then shredded cheese and back on the grill or smoker to get happy. This is a great meal!
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Let’s revive this post. These are called totchos. It is tater tot nachos. The tots were Ore Ida crispy crowns deep fried. Then added a jar of queso cheese, 1 can of Rotel drained, and a 1 1/2 of seasoned taco meat. Then shredded cheese and back on the grill or smoker to get happy. This is a great meal!
ND Mike
Yum. May try this next game day. -
MJBrubaker that sounds great! I love a meatloaf sandwich the next day! Even cold! I use 3 lbs of ground meat when I make meatloaf. My kids love it. I’m lucky if there is 1 or 2 leftover pieces for that meatloaf sandwich the next day!
ND Mike I agree, nothing better than a meatloaf sandwich. I like a pound of burger and a pound of sausage when I make meatloaf.
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ND Mike I agree, nothing better than a meatloaf sandwich. I like a pound of burger and a pound of sausage when I make meatloaf.
bocephus My wife used to make one with all ground beef, then she went all venison, I usually grind my venison 85/15. We know it’s venison but people who don’t know what venison tastes like love it. But I also think it’s because she uses Ritz’s crackers, that buttery flavor really comes through and helps keep it moist. Whereas to me saltines keep it dry.
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