I'm embarrass to admit this, but I've never seriously cooked on cast iron skillet before. I'm giving it a try and it has been life changing experience. Best indoor steak I ever made. The nonstick quality is awesome and it's my first time doing the seasoning, and it's actually not that much work to clean up. The time it take to clean and season is the same amount of time it take to scrub regular pans, even nonstick ceramic pans sticks and takes time to clean. I'm so impressed I went a head and bought a Griswold skillet (spent more money than I'm willing to admit).

Good for you!!! Those old smooth bottom CI pans are a treasure to use and if you treat it right your kids will cook in them 50 years from now.

Have you tried an omelette in CI yet? The flavor is so much different than non stick pans.

Clay pot pork, veggies and rice.

I haven't used a clay pot for ages, but the food always was good with it, as long as I would recall to soak it first!

I soaked my only once, before the first use. But I always place it in a cold oven, and increase the temperature in stages. I like using it because it takes so little effort.

It's New Year. So we had......... durian. (I know it's not enticing for most people, I post it for the gross factor)

Gee, Max, that cooked Durian sure looks good! <big grin> In all seriousness, what the heck does Durian taste like?

It's raw actually. I think the wikipedia description is close, "rotten onions, turpentine, and raw sewage". To me durian has a sulfuric kind of smell and taste, when properly ripen is combined with tropical sweetness. The texture is mushy almost like pudding, except with a little fiber. You either like it, or more likely find it revolting.

I recommend jackfruit instead, much more palatable.

Max, I was making a small joke calling the second picture durian.

imp wrote: ↑Sun Jan 26, 2020 8:39 pm Max, I was making a small joke calling the second picture durian.

That's ok, I was glad for his description.

Oh, I had indeed asked him about the taste, just as joking about the fried chicken or poultry legs in the second picture.

I made brats this evening and that was for supper.

DH made chicken & wild rice mixture in the instant pot. Awesome.

I had a pint of okra I took out of the freezer, and had a pint of leftover crushed tomatoes, in the fridge, and had a lot of basil I have to start using up! So I decided to make an Italian style porridge, with some re-hydrated eggplant, and some onion, garlic, bell peppers, and salted with anchovies and fish sauce. The fillers are kamut and whole oats, and all this was cooked for 10 min. in the instant pot. Then, I added some toor dal, and cooked for 5 min., released the pressure, and added the okra, and a generous cup of chopped basil, and simmered a few more minutes.
Italian style okra and eggplant porridge. by pepperhead212, on Flickr

What a tasty hot meal for a cold day!

A nice winter dish with plates to match your name.

Didn't really planned this, thought about making spaghetti, ended up making some kind of chili.

Looks great keep posting please, I'm on vacation from posting about food for awhile.
Please hold down the fort.

Sometimes those just throw something together meals are the best.

Dreary weather inspired me to make a treat for us. I cooked an absolutely HUGE sweet potato in the Instant Pot and then used it to make a sweet potato pie! I rarely make pies so hubby was really surprised and thrilled.

This potato was so huge that I had enough left over to make mashed sweet potato for tonight to go with some grilled chicken.

I cooked smothered turkey wings last night and used some of the leftovers to make ramen for brunch. I added toasted garlic, sambal, scallions and fish sauce. The broth is almost pure gelatin from cooking the turkey till it was fall apart tender. I'm ready for a nap now!!