That looks really nice! I just got done making some stuff in our biggest Lodge cast iron skillet, and, yikes, I can appreciate wanting lighter-weight cookware! Just holding it in my left hand to scrape everything into a container ended up mildly painful where the handle bites into the palm.
Please report back once you’ve tried it out.
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You cracked me up! I can see it now. Seagull eggs and Manitee bacon! 
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Swell! I will.
bacon and eggs is my first test. Heck! Out of bacon!
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It’s the anniversary of the end of Prohibition (of alcohol) here in the US.
Anyone want to share some favorite cocktail recipes?
One of my recent faves:
Make a very strong tea of fresh sage and lemon balm. Add honey while warm, then chill.
To mix cocktails put a shot or two of the mix, same amount of gin (or vodka), top off with seltzer and garnish with lemon or lime.
Very refreshing!
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Excellent! I’m going to try that when the weather is warm again.
Meanwhile, I’m going to test whether metheglin (herb & spice mead) is actually medicine and will help me kick this cold.
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I made it with Soba noodles, that are made with buckwheat. Can buckwheat be eaten by those with gluten-disorders?
I usually make salad with rice or beans noodles like harusame.
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Buckwheat is great. Not all buckwheat is milled in a gluten free mill though so it’s not safe and many buckwheat soba are adulterated too.
But yes, it’s not wheat at all so itself it is safe for me.
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I’m happy to know that you can live well by following the dietary rules. This contamination problem in the food industry is very serious. I threw the noodle wrapper in the trash, but I think it might have had some warning about it containing traces of other cereals and grains in it.
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Oh that’s fine. They make noodles and stuff in places with gluten in them so coeliacs like me and my elder child can’t touch things that don’t have gluten ingredients. I just want to know as the consequences for us can be really unpleasant.
People are getting much better about not putting unnecessary gluten into stuff out of inertia and you can eat a decent diet now.
Oddly enough I’m going to a Japanese restaurant soon and they can be tricky.
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The traditional solution there is carbon steel. It seems like the only real reason the engineer a lighter cast iron is to get that cast iron cache. In the US carbon steel is a bit less bragy. Even some of your oldschool French brands market their carbon steel as “cast iron” and it’s common with woks. Usually just indicates a higher carbon content than model labeled carbon steel, not much different performance wise.
Slick handles like that only tend to turn up on pricier products though.
I like my martinis with Plymouth or a New American gin, 1/4 ounce of Lillet blanc and a few dashes of orange or other citrus bitters. Orange flower water works too. Garnished with a big fat hipster twist.
I’ve also been rather into Aviations lately. Because delicious purple. But creme de violet is hard to come by.
ETA: also my standard fall/winter punch, which I’ve never bothered to write down so measurements might need a bit of tweaking. But:
Pre-mix:
1/4 cup of aperol.
1 cup of blood orange juice.
Juice of 2 lemons.
2oz simple syrup.
To serve:
2 Ounces bourbon or Rye.
4oz mix.
shake and strain over ice into a highball or double old fashioned
top seltzer, garnish with a orange wheel.
And this time of year it’s fun to play with jam as a cocktail ingredient. Gives fresh fruit flavor, sweetener, and some texture all in one.
You can make easy flavored lemonades just by throwing a few spoonful’s into a shaker with booze, a little extra sugar, lemon juice and water. shake and strain onto fresh ice.
Or add them to the old fashioned of your choice. Usually 1 spoon added when you muddle the sugar and bitters, in place of the orange for a modern old fashioned. Can take some stirring tho.
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Buckwheat and banana pancakes with blueberries heated in maple syrup this morning. No photo cause we ate them all!
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Yes, I have carbon steel pans as well. They do cook hot and fast. Though they do not to seem to build up as much seasoning finish that cast iron do so more sticky if not fat or oiled up. Also the shear mass of the cast iron really hold the heat better. I usually, if time is permitting place in a cold oven and slowly heat up. So I must think ahead a few minutes.
Here is one from my collection stamped:
‘ WOOLWORTH ‘ on its handle. Advertising or promotional?
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That’s nice!
The “lighter cast iron” should likewise not hold heat as well, since it’s mass that does that trick. Carbon steel don’t hold season as well because they are significantly smoother, down to being stamped rather than cast. That new pan might season better because of the texture finish. If it’s sticky it’s down to not heating them up enough during seasoning/cooking.
But there are different grades of carbon steel. The Woolworth looks a bit on the thinner side. Anything less than 1mm is considered decorative. 1mm pans are light duty and used for fast cooking, a lot of restaurant crepe pans are 1mm. But for the most part professional and heavy duty pans are in the 2-3mm range. If memory serves this one is a 2 or 2.5mm pan. I dunno where my caliper thing is, but it reads as 3mm on my crappy tailor’s tape measure.
Also dig the bald spot I can not get to fill in.
But it heats up fairly quickly and holds heat more than well enough to sear a steak near as well as cast iron.
Heating them up to red hot can actually blue the metal, but will burn off the existing season. And you’ll need to start over, from what I gather this is how you do a wok. I’ve considered doing it if I want to start over with my pan.
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Wait, does that penny say 1950?
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Something like that. It’s got the wheat back, happened to be in my pocket.
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Meximelt was just what a mostly drunk, stoned AF arsehole like me would risk a late-night drive-thru for (glad it’s gone, if only to keep me from making that ugly mistake) all those other ones deserve their banishment from those establishments line-up,
so as long as Sonic Drive-In brings back those awesome Fritos™ Chili Cheese Wraps on their gotdamn $1 menu, you all can have whatever fast-food-fuckery y’all want!
[checks NavCharts] shit, closest Sonic is over 50 land miles from me! and there are no Tacos Bell on the islands I frequent)
carry on. I have the ingredients on hand. bugger the bastards, I’ll make 'em and take 'em where I go.
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