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Just got this a couple weeks ago and finally had a chance to post a picture or two. It’s 5.5 qt, deep skillet, I have one just like it but after many years of use the Teflon was starting to give up the ghost ��. I was never a fan of Teflon but It was a gift. This is a try-ply...

I came upon this recipe two or So years ago, and I must say they are very VARY GOOD! For those that have not tried these yet please do. You’re taste buds with thanks a few times :yum:

A little bit behind on this thread. I cook mostly with CI and you only have to grab a hot skillet once for lesson learned :lol: I grab a towel or hot pad out of habit for non hot handle pans :rofl: I had not picked up anything new lately in the recent past to add here until two weeks ago. I...

Chief, I like that idea. There was a beer dinner rolls posted here I tried and liked very much. I can’t remember who off the two of my head but one of two members here. I’ll look and try to post the link.

Chicken pot pie here. most every thing was done at a different time weeks ago. I froze the pre-measured chicken stock, part of the chicken meat. Thawed it all out yesterday. I just need to peel a couple potatoes and blanch in water a little. I just need to make the crust yet. It’s a little...

Dinner is done. My take on chicken noodle soup tonight. A little different than usual I’m still recovering from a broken ankle in 2 places. You kinda cook what you have if you can’t get out. I serve it on a plate, it cools faster. I passed hungry over a hour ago :lol:

Andy, I myself am making soup today but a chicken style. Not done yet, the dough for the egg noodles is resting now In the refrigerator and chicken is cooling to debone as I type. Going to pull some tasty homemade stock and save some chicken for a pot pie next weekend or so. Will post a couple...

I like with mustard and Sriracha on bread and sometimes Swiss. Or on celery with sriracha and capers little S&P. If you like in crackers try on a Ritz with a little cream cheese, Added, Sriracha, a smoked oyster on top. Lots of different flavor going with that. one of my thoughts after a few...

You may what to check the bait and tackle shops for the steel leader they add to fishing line for northern pike and Muskie that have sharp teeth. If I remember right they are braided stainless steel. If I recall they are about 10-12 inches long give or take.

Sorry I missed dinner, I’m hoping you saved leftovers for me tomorrow. :) Mine will be more bland tonight even now that the weather is starting to break in north Texas Looks like time to get back in the groove of heating up the kitchen with the oven :chef:

Looks great. I have yet to try a cheese cake, well maybe I should get a springform pan first:) And on a side note I tried your recipe for dinner rolls with beer if I remember right. Very very good I just need time or two to get the a little nicer shaped. The only question I had and hadn’t...

Giordano's, Gino's East, and uno’s are all close to he cubs stadium off lakeshore drive. Lou malnati’s, I heard is very good but have never eaten there yet and not sure where it’s located near. It’s been many years since I’ve been home. I grew up about 95 miles southwest of Chicago. I miss...

I like this little meat mallet. it’s nothing special but works great. I like the handle type verses the others straight up and down ones. I had seen one a long many years ago on a cooking show and it took me 4 years or so to find one pre-internet days.

Joel, your recipe is similar to the one I have but I like the idea of adding the apple to the batter with the addition of the cider syrup topping. That’s one I’m going to have to try. It sure sounded good.

Joel I’ve made Dutch babies a couple of times in the past but I really want to try the recipe you linked to. I’m betting yours will replace the recipe I have been using. Thanks,

I have eaten at the tavern in Ladd many and I mean many years ago. I couldn’t recall the name if it was the same then. My dad and brother would get the turtle soup once in a while there. Very good chicken at the time, I grew up in Dixon Il

I think mine would be understanding bread doughs more and becoming a better bread maker. The ones I’ve made in the past are ok but just not over top yet. I’m still on the old school way of all by hand.

Thank you Cheryl, Here is a quick picture of the spatula. It’s a dexter Russell a bit pricey but looks like it will hold well over the years. It’s firm yet flexible, some of the reviews mentioned could of been a little smoother wood on handle. So I didn’t expect anything more. When I...

This may be lame of how small or little it was but, just today received a new dexter Russell spatula for (non Teflon skillets.) My old no name one is about ready to give up ghost:lol: Hope it holds up as well as things I cook with made long before I was here. Looks like a good one, and a...

I’ve found and what works for me is some fine steel wool and a little cooking oil, it’s a lot less abrasive and won’t leave scratches. If tiny little specks of rust. You could try a green, white, or blue pad with a touch of oil. It may be a simple as just a paper towel and oil.

Just a quick picture of the lid I just found as is before cleaning

Caslon, Bacon now days that you commonly find is sugar cured that part of why cooked bacon or heavy sugared BBQ turns sticky and becomes a gooey mess that makes it hard to clean. When I restore a older one I like to just sauté vegetables stove top and brown chicken, pork a couple of minutes per...

I use the old Betty Crocker’s pie crust recipe and it always seems to work out well for me. I use a crust on top and bottom for pot pie using crisco shortening, but lard is the way to go as my mother always swore by that. Most of the time I do chicken pot pie but this one I made a beef pie...

Andy drop me a PM or answer here of the best place to start that type of thread I don’t want to take this thread off track of cool, fun and interesting things we all here enjoy playing with in the kitchen. Thanks for your interest, I’ve read many of your posts. Well since this isn’t my thread...

Andy thanks for the heads up on a topic that’s been covered in the past, no sense beating a dead horse :smile: I think the flea market guy was a bit delusional thinking he had Gris-gold. Size #8 is the most common it seems. And can still be found at a fair price, the larger over 8 and prices go...