Something Delicious

[Ursy]

Originally Posted by Sun

Ursy I love Sriracha and cant have it because of the heavy sulfites so this is a really fabulous recipe for me to have. Thank you. You can be my Sous Chef anytime, you really know your stuff

Come on over here and lets open a little Cafe together.

O.M.G. That would be SO MUCH FUN
I wish I could! Maybe at the very least I can visit one day.

Ooh, you know what I'm thinking? Cafe-art gallery. Perfect!

[TheMerryFairy]

Originally Posted by Ursy

O.M.G. That would be SO MUCH FUN
I wish I could! Maybe at the very least I can visit one day.

Ooh, you know what I'm thinking? Cafe-art gallery. Perfect!

*Swoons over the thought of a cafe-art gallery* I would hang out there!

[Dante]

Originally Posted by Ursy

O.M.G. That would be SO MUCH FUN
I wish I could! Maybe at the very least I can visit one day.

Ooh, you know what I'm thinking? Cafe-art gallery. Perfect!

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

[Corkey]

Originally Posted by Dante

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

Before you cook with cast iron be sure to season the pan well. salt to clean.

[Sun]

Originally Posted by Corkey

Before you cook with cast iron be sure to season the pan well. salt to clean.

Yet another perk in having a vintage pan. Well seasoned.

Nothing like getting the pan hot and doing a quick grill on a good steak. I take mine rare, so its a short event.

[TheMerryFairy]

Originally Posted by Dante

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

I love learning about food, cooking and alternative uses for resources as well! I love travelling around searching for local foods, culture, history and natural remedies. I could spend hours looking at herbs and exotic spices.

I love to experiment without recipes or taking a recipe and trying to alter it to see what kinds of flavor profiles I can build.

[Ursy]

Originally Posted by TheMerryFairy

*Swoons over the thought of a cafe-art gallery* I would hang out there!

Todally - and there'd be a garden out the back so we could grow our own chillis for the home made sriracha... pity I'm so far away, but we can dream

Originally Posted by Dante

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

It would be wonderful wouldn't it?

I love my mandolin - what brand did you get?

I also love my cast iron skillets - no more sending crappy non-stick frypans to landfill every few years too. Super happy about that! I hope to pass them on to Bek someday, if she ever shows an interest in cooking...

I have a Wagner and a Griswold - they're both way older than me. I'd love to know their history.

[Sun]

Ursy I love the idea of a Cafe & Gallery. I have always been really intentional about the art that is displayed in any space that I have worked in as well as in my home.

With the economy being what it is I have to get more and more creative about my work and I am actively looking for a location to open a small cafe. Having a commercial kitchen to cater out of will be useful as well. The big question is CA or AZ. There are ups and downs to both. Oddly however I have connections to two communities that do not seem to be experiencing a recession. Very strange but I am very fortunate to have that reality in my life given how bad the economy is in so many places.

[TheMerryFairy]

Originally Posted by Sun

Ursy I love the idea of a Cafe & Gallery. I have always been really intentional about the art that is displayed in any space that I have worked in as well as in my home.

With the economy being what it is I have to get more and more creative about my work and I am actively looking for a location to open a small cafe. Having a commercial kitchen to cater out of will be useful as well. The big question is CA or AZ. There are ups and downs to both. Oddly however I have connections to two communities that do not seem to be experiencing a recession. Very strange but I am very fortunate to have that reality in my life given how bad the economy is in so many places.

I am the same way about art. It's so much more than "something to look at" . A friend of mine also wants to open a cafe but i am not sure if she has the plans set out. Good luck!

[Sun]

Originally Posted by TheMerryFairy

I love learning about food, cooking and alternative uses for resources as well! I love travelling around searching for local foods, culture, history and natural remedies. I could spend hours looking at herbs and exotic spices.

I love to experiment without recipes or taking a recipe and trying to alter it to see what kinds of flavor profiles I can build.

Same here. I love to learn from people who are really good at what they do.

In years gone by I would pick travel destinations based on some factor other than the local cuisine. One day it occurred to me that hey, I could actually travel to a destination because of the food and not have the food be an accessory to the trip. What a revelation! Suddenly I was planning vacations to destinations that had restaurants, farms, and purveyors of excellent goods. Even the simplicity of an island vacation changed for me.

I recall my first intentional vacation to Napa Valley. My head was so spun around by the food culture that I knew I had to move to CA.

[TheMerryFairy]

Originally Posted by Sun

Same here. I love to learn from people who are really good at what they do.

In years gone by I would pick travel destinations based on some factor other than the local cuisine. One day it occurred to me that hey, I could actually travel to a destination because of the food and not have the food be an accessory to the trip. What a revelation! Suddenly I was planning vacations to destinations that had restaurants, farms, and purveyors of excellent goods. Even the simplicity of an island vacation changed for me.

I recall my first intentional vacation to Napa Valley. My head was so spun around by the food culture that I knew I had to move to CA.

That is such a beautiful story! I was more the type to just up and go. No reservations, no planning haha. *Sigh* It's been a good 7 years since I've done that kind of travelling around, at least for more than a weekend at a time (which is still quite enjoyable) . Maybe I will get back into it *smiles*

[Sun]

Originally Posted by TheMerryFairy

That is such a beautiful story! I was more the type to just up and go. No reservations, no planning haha. *Sigh* It's been a good 7 years since I've done that kind of travelling around, at least for more than a weekend at a time (which is still quite enjoyable) . Maybe I will get back into it *smiles*

I have done that kind of a get up and go trip as well. Usually inspired by a Femme somewhere...lol.

For many years I would make sure to take at least a full week vacation every six months and if I could manage it, every 4 months. This was more manageble during the years that I have worked for myself. Since one week every year was usually dedicated to a volunteer project, and I have always worked my azz off doing what I do, this was my burnout control system. Not foolproof by any means. Trust me. I can still fry. Fast, especially if I am pulling insane hours at holiday season. But in any case, I learned to plan vacations in a different way for me. Sightseeing and such always wound up being about the food anyway, so I just got more intentional about it.

For anyone who has not been to Napa and Sonoma wine country, please put it on your list for the future. This is one of the best regions for foodies in America. Not to be missed.

[TheMerryFairy]

Originally Posted by Sun

I have done that kind of a get up and go trip as well. Usually inspired by a Femme somewhere...lol.

For many years I would make sure to take at least a full week vacation every six months and if I could manage it, every 4 months. This was more manageble during the years that I have worked for myself. Since one week every year was usually dedicated to a volunteer project, and I have always worked my azz off doing what I do, this was my burnout control system. Not foolproof by any means. Trust me. I can still fry. Fast, especially if I am pulling insane hours at holiday season. But in any case, I learned to plan vacations in a different way for me. Sightseeing and such always wound up being about the food anyway, so I just got more intentional about it.

For anyone who has not been to Napa and Sonoma wine country, please put it on your list for the future. This is one of the best regions for foodies in America. Not to be missed.

There are several locations in America that are now on my list - for food, sightseeing and people. Normally my travels aren't based on anyones influence but that may change. I think I am trying to strike balance between intentional trip planning and free spirit wandering.

I backpacked for years all over Canada. Weeks, months, years at a time even. My biggest thing right now is to have a place to come back to. There are lots of ideas how I can manage to make it all work, thanks to a special friend or two.

[Sun]

Originally Posted by Dante

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

We must have an Ursy party when she gets here. What fun.

Dante I have been looking for a good American made cast iron skillet for years. I had a few years ago and gave them away when I made the move cross country. Little did I know it would be so hard to find something that is not made in China. A good skillet is worth its weight in gold to me.

I love my mandoline and use it for making long linguini like strips of cucumber for salad. Generally cucumber, rice wine vinegar, a little toasted sesame oil, some grated ginger and honey. A few toasted sesame seeds. Then I chill it. It is a nice cool accompaniment to hot and spicy Asian foods.

[Ursy]

Originally Posted by Sun

We must have an Ursy party when she gets here. What fun.

Dante I have been looking for a good American made cast iron skillet for years. I had a few years ago and gave them away when I made the move cross country. Little did I know it would be so hard to find something that is not made in China. A good skillet is worth its weight in gold to me.

I love my mandoline and use it for making long linguini like strips of cucumber for salad. Generally cucumber, rice wine vinegar, a little toasted sesame oil, some grated ginger and honey. A few toasted sesame seeds. Then I chill it. It is a nice cool accompaniment to hot and spicy Asian foods.

Ursy party - lol

Lodge is your only choice for American made nowadays, I think... I have never used one but I hear they are perfectly serviceable.

The vintage ones are the best because their surfaces were machined smooth and the quality of the iron used back then was much, much better. As a result, they are generally lighter than today's cast iron products.

I found them really heavy to work with in the beginning, but that was only because I was used to lightweight non-stick pans. I don't even notice the weight now. I also love how you can throw them in the oven - opened up a whole new world of cooking techniques for me.

[Sun]

Originally Posted by Ursy

Ursy party - lol

Lodge is your only choice for American made nowadays, I think... I have never used one but I hear they are perfectly serviceable.

The vintage ones are the best because their surfaces were machined smooth and the quality of the iron used back then was much, much better. As a result, they are generally lighter than today's cast iron products.

I found them really heavy to work with in the beginning, but that was only because I was used to lightweight non-stick pans. I don't even notice the weight now. I also love how you can throw them in the oven - opened up a whole new world of cooking techniques for me.

I do search for vintage pans. Where are yours made?

The weight of the pans can provide a good workout.

Says the one who carelessly grabbed a 50lb bag of sugar 2 weeks ago and tore ligaments in my left elbow. *sigh* Not so smart sometimes.

[Ursy]

Originally Posted by Sun

I do search for vintage pans. Where are yours made?

The weight of the pans can provide a good workout.

Says the one who carelessly grabbed a 50lb bag of sugar 2 weeks ago and tore ligaments in my left elbow. *sigh* Not so smart sometimes.

Wagner and Griswold were both made in America, I think mine are from the early 1900's.

Australia doesn't have the rich history in cast iron that the U.S. has, so I had to get them via Ebay (which can be risky - there are cheap copies out there. I took an educated gamble and it was fine)

The shipping to Australia was pretty high, as you can imagine - given the weight, but still cheaper than a brand new Le Creuset from the local department store, and I think they were a worthwhile investment.

The forums at the Wagner and Griswold society contain a wealth of information, and the members are pretty generous with their knowledge. You can also find ebay listings posted by members of WAGS which cuts down a lot on the guesswork.
http://www.wag-society.org/

It's also good to check out the part of the forum where they post ebay listings of fake copies so you know what to steer clear of.

I would totally become a member if I was in the U.S. - and I'd also be scouring garage sales and flea markets for the vintage stuff. There are still some wonderful finds to be discovered out there!