DAMN that makes me wanna know how to Cook that so i can Eat it!!!

Bought myself a present yesterday.

Eyy, nice brand! Cast iron with enamel? Stoneware?

Yeah, enameled cast iron. About $130 CDN at Costco, a steal at that price. I also have a Dutch (French) oven, and a shallow fry pan, and that's literally all the pots and pans I have. Now I don't have to use my Dutch oven to make 1/2 cup of rice.

They have the 140-piece dream kitchen set for $6,000, but honestly it looks like a lot of filler. Just the 72-piece plates/dinnerware are $1,200, the 10-piece cast Iron cookware is $1,500. The stainless steel, non-stick, knife set, etc... can't be worth $3,300.

Dang, still not cheap but quality does cost! Sounds like the right kind of investment, though not even a stainless steel pan lying around...? Seems like a simpler way to cook simpler things...

Woah. Personally I'd probably be seeking out good cast-iron cookware second-hand if I need more; invest in other things, doesn't matter so much if what you get is a bit too greasy or if there's some surface rust, it's easy to clean or burn away. Enamel though, maybe not as easy to find those used in unscathed quality...

Not yet.

When I moved into my house, I was planning on cheaping out on everything, then replacing it with higher end stuff when the bank account started to refill, but my brother made a good point when he said to just get good quality stuff right off the bat. Eventually I'll get some good copper cookware on a good sale, but for now I'm by myself, so it's easy enough to make do.

Some good cast iron is next on my list. Honestly I think it cooks the best steaks too. Sear the living shit out of it at 600-800*F, then finish it in the oven to whatever doneness you like. I've found that the beef fat really sticks and burns to the enamel when searing a steak, takes a few good uses to get off. Could do the old baking soda trick, but it's a little to abrasive and wears down the enamel. (From what I've read)

Definitely good advice, though me I'm more of that cheap and quality mindset. :P Which pretty much either means buying on sale, as you do, or second hand. Or ideally both at the same time!

Environmental pros of recycling stuff too, but for sure, there's something special about that lure of new! Untarnished and clean. Not a trace of previous functional reincarnation.

Mmm no meat-eater so I wouldn't know, but sounds probable! With uncoated cast iron the fat becomes a part of the surface texture too, so seems like less of an issue. Can be thoroughly cleaned by just heating it up till anything you don't want to have there burns off too. Really is the best material IMO! No baking soda necessary. No wear and tear at all really, just keep oiled to avoid rust.

I guess my baked pears are the highlight of the meals I cook, it's funny because it's probably the least expensive thing too.

Pears halved and cored

Butter

Honey

Vanilla

Cinnamon

Rum (I used Appletons)

Served with vanilla ice cream and salt (I use fleur de sel)

I'll bake and baste them cut side up for a few hours at 250*F, but that can be adjusted if you're in a time crunch or like them more tender.

The butter and honey can be equal parts, and be generous with the rum.

It's definitely worth trying, especially with your American Thanksgiving around the corner.

Sounds delicious. :) Though good rum, real bourbon vanilla, real cinnamon, real butter.. this doesn't sound all that cheap. :P

Let's talk about coq. Coq au vin.

Anyone had it? Anyone made it?

Never had or made it but looks tasty...

Must be pretty rich in flavor.

Coq joke. :3

I think I'm going to try making it today, it sounds and looks delicious.

If it's as good as I imagine it is, it'll be a wonderful meal for winter.

Wait you hadn't tried this either? Google image above?

Does sound like it!

It is a Google image. I'm going to give it a whirl today.

Nice. Personalized picture coming soon hmm! Good luck!

Step one: Very very important that this step not be skipped.

Also step two: Kind of important.

Next phase, before combining them and putting them in the oven.

Nice. XD

Could be like drunken boxing but with cooking hmm, ideally you loosen up your muscles and senses to the point both reaction speed and precision drastically increases, all the while the mind dims, and you cook more so by reaction and muscle memory than by careful and calculated decision.

The results may be unexpected, but with a large enough amount of training beforehand possibly both faster and better than any a meal a mere mortal may provide! The subconscious is a powerful force after all!!!

Really delivering on those pictures here. :) Fun to follow.

The final result. May have reduced the sauce a touch too much, buy the flavor was there, and not as salty as I was expecting with a sauce that brown.

Gonna chalk it up in the win section.

Nice. It does look somewhat less saucy than that earlier Google image, but prepped like a pro! You just might be the first person to post the whole cooking sequence like this too...

Feels almost like following a livestream.

I should start a cooking Youtube channel. It'll just be me, pouring myself glasses of wine, stirring a pot of water with a wooden spoon when the stove top isn't even on. I'll need some guests for the show too.

Next time I make it, I think I'll use a casserole dish for when the chicken is in the oven. That Dutch oven was a wee bit crowded.

Steve-O maybe? :P He was just on Gordon Ramsey's one...

Totally unrelated but I'm getting reminded of this old thing: https://youtu.be/C8Wu3Bps9ic

Find a niche or new personality and the possibilities are endless! Sounds like your idea just might be pretty solid entertainment... if you for some reason do get inspired to pursue this no-cooking cooking idea with potential drinking recommendations on the side...

Ah. Still though, turned out solid.

Makin a chili. I'll hit you up with a recipe when I serve it or something.

Is just the same spice mix from the fajita recipe with some beans and some tomato

Nice. Looks spicy!

And perfect on a chilly day.

I feel like steak and potatoes tonight.

The finished product. Fleur de sel and pepper to finish.

Greek salad on the side?

lmao XD

Salt and pepper flour hmm, would that be an actual brand/special spice or: fine salt and pepper? Learning new things here...

Looks hella fresh too.

No it's an actual sea salt, but it's kind of special. They'll have a basin for producing sea salt, and normally salt will crystallize and fall to the bottom as the sea water evaporates, but fleur de sel will form as a film on top, and has to be harvested before the water evaporates completely. It has a higher moisture content than regular sea salt, and I find it to be a softer salty taste as well, so I use it for seasoning too, which would probably make real chefs shake their heads.

I think I paid about $15 for the container, and for the amount of salt I actually use, it's not really an added expense.

I learned about it after watching the docuseries Salt Fat Acid Heat this year. It's one of the top 5 food shows I've watched.