Going to try cooking on this small charcoal yakiniku grill today or tomorrow.
Does anyone have any experience with this type of grill?
Bought on Amazon:
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If you travel anywhere, never order the chili, unless you like being aghast.
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Truthfully, I love the chili all over the place, whether it’s a beany sort of stew, a rich spicy Texas bowl of red, a veggie chili, or whatever they dish up. Chili is one of those truly American dishes that has a million variations and somehow is still “chili”.
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Even if it’s Skyline?
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One simple one… Seriously tasty and easy.
In a large baking pan melt one stick of butter while the oven heats to 400F.
Take one cut up fryer and coat with the melted butter and apply Spike (or whatever seasoning you like) and bake for an hour.
Sooo goood and sooo easy.
One not so simple but easy enough I just don’t make it often as it is like crack and I will eat the whole thing if I can. For now I have a teenage boy to do the inhaling of calories which helps some.
Apple Cake
Ingredients
¾ cup of shortening (or butter works too)
2 cups of sugar
2 eggs, beaten
3 cups raw apples in chunks
2 teaspoons of vanilla
1 teaspoon of baking soda
1 teaspoon of cinnamon
2 cups of flour
½ cup of raisins and ½ cup of pecan chunks if you choose
Directions
- Blend shortening, sugar, eggs and vanilla
- Add apples
- Mix flour, baking soda and cinnamon in a separate bowl and add to the apple mixture
- Batter is stiff
- Put in a greased rectangular cake pan.
- Bake at 350 ⁰F for 45 minutes to 1 hour
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While I was happy Steak And Shake made it to Seattle I did have a small sad it was burgers only and no Chili 5 ways.
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As a Cincinnati native, I still crave a three-way (spaghetti topped with chili and cheese) even though I haven’t lived within hundreds of miles of a Skyline for over a decade. It might not truly be chili, but it’s delicious.
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Decided to go old school on the snackage this afternoon:
Traditional Oz damper. Half a kilo of self-raising flour, a cup of milk, half a cup of water, twenty grams of butter and a teaspoon of salt. Mix it all up and bake at 220°C for twenty-five minutes, then another ten at 180°.
Extremely uncomplicated, but spectacularly tasty when fresh from the oven and covered in butter and honey.
Don’t expect it to slice neatly (it’s more of a pull-apart crumbly sorta thing) and don’t expect it to keep. Best eaten while still warm.
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this reminds me of my 2 ingredient biscuits–
2 cups of self-rising flour
1-1.5 cups heavy cream.
start with a cup of cream and the add a little more if it needs it.
mix well but it will be a lumpy dough, don’t overmix.
heat oven to 450
on a floured surface, roll the dough into a square.
fold the two ends into the middle and roll out again.
repeat.
roll out into a square and cut out the biscuits with a
biscuit cutter or a water glass.
place on a lightly greased baking sheet or onto parchment paper.
press together and re-roll the fragments to get more biscuits.
bake for 10-15 minutes until your desired level of brownness.
if you like a sweet biscuit, add 1-2 teaspoons of sugar
if you like a little bit of a salty snap add up to a teaspoon of salt.
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I’ve been using a variation on that for easy and very low fat dough, swapping the cream for fat-free greek-style yogurt (Fage brand works well for this as it’s low moisture). The dough is good for pizza, pierogies, empanadas, and that sort of thing.
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Hey lovelies, any suggestions for a decent pepper mill/grinder?
I’d like metal internal parts, but I can’t spend a fortune on it…
Also considering a salt mill, but i don’t know that grinding that stuff too is really worth it over ordinary table salt.
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so I can never remember if you are a Canuckistani or not. 
I used a version of this thing for awhile:
Dirt cheap, but 1) small, 2) awesome zinc grinder components, and 3) lifetime warranty on said grinder.
It uses the traditional “tighten for finer grind” knob on the top.
I think many of the Trudeau grinders are also lifetime warranty, and I’m fairly certain many are available in the US.
Don’t get a salt grinder. A good container of sea salt ground table-fine, and a box of koshering salt for when you need coarser salt will give you all that you need. I have a salt grinder from a gift set and never use it, because in cooking, the output is too variable to use reliably, and as a table seasoning, table salt in a shaker is far more serviceable since it can be used one-handed.
I do, however recommend a salt pig if you do any amount of cooking:
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I disagree about not having a grinder for salt — we keep a plate with four grinders on it, for two types of salt and two types of pepper, and find it works well for us — but I’ll agree with keeping a salt pig for cooking, and kosher salt too.
I’m curious, @anon15383236, why you want a metal mechanism rather than ceramic? Our grinders were very inexpensive and work great, but they’re not metal the way you’ve requested.
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Seconded - you’re better off with a small bowl or pig. I use a lot of black pepper and go through pepper mills pretty regularly and it’s really hard to find a good one. Cost doesn’t seem to make a difference - I’ve had great cheap ones and crappy expensive ones. The one thing I look for is the ability to tighten or loosen the top nut to create more or less space between the grinder and it’s wheel, so I can dial-in the coarseness.
Pepper mills often come with a matching salt mill, so I’ve tried a few. The major problem is that a metal grinder and wheel will corrode with salt so they’re made with plastic and don’t last as long. The only real benefit is the crunch from slightly larger larger crystals.
ETA:
Ceramic grinders? That sounds cool. I should have read your post before responding.
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What’s the use case for the salt grinders? Are you keeping like, large crystal infused salts in there or something?
If it’s just plain salt I don’t see the culinary value (but sure, I do see the ”fun grinding salt” or aesthetic value 
)?
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Just call it what it is - Greek spaghetti sauce
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I don’t use a special grinder for pepper or for salt, but I use a mortar and pestle for grinding all my fresh spices.
I’m going kitchen gadget shopping this afternoon, so change my mind.
One is kosher, the other is very much not kosher.
(Yeah yeah, I know, it’s not the salt itself that’s kosher. I just couldn’t let a turn of phrase like that go by unnoticed)
Yep.
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I’ve heard that plastic internal grinding parts end up in your food, and that metal internal grinding parts last longer. I’m okay with other parts of it being plastic.
USian, but I’ll see if I can find that one, thanks!
Still hoping to hear other recs here. I’d also like one that just, you know, works! So many I’ve used barely poop out tiny bits of pepper dust, or they often get stuck and won’t turn.
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Then I will definitely recommend the ones I use: the grinding part is NOT plastic, but rather ceramic. Ceramic can be made very hard, hard enough to use as a knife blade, for example. It doesn’t shred like plastic. And as @Immutable_Mike says, metal grinders do not hold up well to salt, whereas ceramic has no issues.
These are reasonably priced workhorses that are easy to adjust, clean, change out the contents, etc. For some reason they appear to be sold separately for pepper and salt. Here’s the salt version:
http://www.amazon.com/gp/product/B00B1OS0RO
Plain table salt in the pig, next to the stove for cooking and baking purposes. Kosher salt (I see you, Miss @DonatellaNobody!) in its box with the other herbs and spices. But for the salt you sprinkle on top of your food you might want a smoky taste, or Himalayan pink, etc. The special salts come in crystalline form, and need to be ground. Those are the ones to put in a grinder and set on the table with the meal.
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Sounds delicious. I became an infused salt addict when I went to Hawaii and had actual Alaea salt there. It was prohibitively expensive to send back to Canada, sadly.
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