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Old 05-12-2021, 04:52 PM   #1
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Not sure about the potato bread part, but griddles with ridges and flat sides have been used a lot by me.

I have a Cuisinart Griddler with both those sides. Use flat for what ever! bacon, eggs, grill cheese, etc. ridged side for sausages, hot dogs, panini, skewers - almost anything you would do on a BBQ.

I also have a cast iron pan with the ridges, very handy, especially for searing quickly at a high heat that I don't feel I get with the griddler.

many uses I can't even think of right now.

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Old 05-12-2021, 04:57 PM   #2
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I have a cast iron griddle, but I don't use it a lot. I've used it to make naan bread and corn tortillas, as well as pancakes, etc., as dragnlaw mentioned, when I have house guests (which is quite infrequent).
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Old 06-01-2021, 03:34 PM   #3
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Potato bread is very nice made from scratch, although I don't often make it.

I also have a ridged pan on which I like to fry sausages - they don't roll around as much as on a flat pan.

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Old 06-01-2021, 04:16 PM   #4
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Quote:
Originally Posted by GilliAnne View Post
I also have a ridged pan on which I like to fry sausages - they don't roll around as much as on a flat pan.

Gillian
Brilliant! I have one also, but I rarely use it because I prefer that steaks and burgers have full contact with the pan. But sausages! Simply brilliant! Thank you!
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Old 06-03-2021, 06:43 PM   #5
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We have an old cast-iron griddle that I got at a junk shop and resurrected, removing decades of grease and grime. Herself uses it for sourdough pancakes.

I use a Le Creuset griddle pan with a press made from scrap for Cubanos and paninis.

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Old 06-03-2021, 09:00 PM   #6
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I like to use my Cuisinart Griddler ridged side to make Paninis.

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I brush the bread of choice lightly with Olive Oil, fill it with the
diners request and they come out so much more
crunchy than toasted on the flat side ... dunno why, but it just does.
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Old 06-04-2021, 07:45 AM   #7
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That's exactly what I do Kgirl, but more often I use butter. Can't help myself, sooo good!
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Old 06-04-2021, 07:56 AM   #8
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Quote:
Originally Posted by Bitser View Post
We have an old cast-iron griddle that I got at a junk shop and resurrected, removing decades of grease and grime. Herself uses it for sourdough pancakes.

I use a Le Creuset griddle pan with a press made from scrap for Cubanos and paninis.

I love Cubanos and usually get one at my favorite grinder shop. I like to see how others prepare them.

Will you post your recipe/method?

Ross
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Old 07-25-2021, 05:12 PM   #9
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Brilliant! I have one also, but I rarely use it because I prefer that steaks and burgers have full contact with the pan. But sausages! Simply brilliant! Thank you!
You're very welcome! I'm rather tickled that you think the idea is brilliant. I hate when sausages roll in a flat-based frying pan.

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Old 07-25-2021, 09:11 PM   #10
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I love Cubanos and usually get one at my favorite grinder shop. I like to see how others prepare them.

Will you post your recipe/method?
Recently posted a thread on the topic.

https://www.discusscooking.com/forum...ni-107680.html
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