Cast iron cooking
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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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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 yep! Sometimes I mix it up and add sausage as well or sometimes just add ground pork.
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Surg it is pretty tasty!
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Here are my favorites. All vintage Griswold and Wagonerware!
The old skillets are better finished, smoother and lighter in weight than anything new that can be purchased.
The dutch oven is cast alloy and pretty light.
processhead said in Cast iron cooking:
Here are my favorites. All vintage Griswold and Wagonerware!
The old skillets are better finished, smoother and lighter in weight than anything new that can be purchased.
The dutch oven is cast alloy and pretty light.I’ve got the same iron as you on the right, the wagonerware! It was handed down from my grandparents, I believe. It is an excellent iron!
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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 Looks great, probably going to have to try this, love tater tot hotdish. Hope you don’t mind a few modifications to your recipe. My friends wouldn’t let me live it down if I used a jar of queso, have to make it from scratch. I used to eat jarred all the time when I lived in MN but moving to NM I learned from friends to make it and like everything else it is better when you can modify to your liking.
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ND Mike Looks great, probably going to have to try this, love tater tot hotdish. Hope you don’t mind a few modifications to your recipe. My friends wouldn’t let me live it down if I used a jar of queso, have to make it from scratch. I used to eat jarred all the time when I lived in MN but moving to NM I learned from friends to make it and like everything else it is better when you can modify to your liking.
bocephus not at all! Recipes are made to be tweaked! You will have to post pics if you make it. Maybe a recipe for that homemade queso!
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bocephus not at all! Recipes are made to be tweaked! You will have to post pics if you make it. Maybe a recipe for that homemade queso!
ND Mike I agree with recipes are made to be tweaked. When I give one out to family I always tell them to make it their own. Everyone’s tastes are different.
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Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
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Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
bocephus thank you very much!!! Looks killer!
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