Recent content by Quicker Thinker Upper

Hey, just wondering what you do to not burn your hand? Seems like rubbing hot oil with a paper towel can get dangerous, are you wearing a glove when you do this? I am new to the cast iron world, and so far like it. But I only season the pan AFTER using it, when the pan is just warm...

Hey everyone I'd like to (for no special reason) make Bloody Marys from tomatoes, as opposed to buying bottled/canned tomato juice. How would I go about that (I do not have a juicer)? Can I literally throw whole tomatoes into my food processor? Any ideas?

That's the thing though, it doesn't seem to easily wipe off...

This isn't leftover food that's catching the paper towel, it's the pan itself. The pan isn' perfectly smooth, it does have a "texture" to it...

Sorry guys, I'm new to the whole cast iron thing. So far I really like it, especially the no-cleaning part :rofl: Well, I should really say "minimal cleaning" shouldn't I? Anyway, after I cook in my cast iron skillet, i wipe out the inside with a paper towel and water. I then wipe some veggie...

thanks for the info...while waiting for an answer, I ended up going to BB&B and picking up a roasting pan (Calphalon Contemporary stainless steel)....i figured it'd get plenty of use anyway, so i might as well take the plunge

Or are the higher sides of the Dutch oven going to affect me somehow? I have a Le Creuset Dutch oven, it's oven safe. So I'm not worried about that. This will be for roasting veggies and tomotos mostly...

JustPlainBill----I'm going to have to ask you to never post pictures of ribs again. You almost singlehandedly ended my vegetarian-ism with those :)

The instructions said to initially clean the pan with water and soap. Then dry it fully. To help with drying put it into an oven, turn the oven to 300 degrees, and when the oven hits 300 turn it off while leaving the pan in there. So the pan is basically sitting in the oven during the...

Sorry if this has been covered before, I took a quick look and couldn't find an answer... I bought my first cast iron pan recently, and used it for the first time yesterday. It was preseasoned, but I did wash it with soap and water and seasoned it myself (as was suggested in the paperwork that...

that makes perfect sense, thanks!

Inspired by a recent trip to the spa, I infused water by slicing up a cucumber and throwing it in a pitcher. I added water and put the pitcher in the fridge. After 2 or 3 hours, I had delicious cucumber-flavored water. How long do you all suppose this is safe to drink? After a day and a half...

what about tomato seeds (an the rest of the tomato juice that goes with it)? do they have any use in stocks or for anything else?

Thanks GB, that is exactly my point. And Breezy, I see your point and would never use really garbage-bound veggies to cook with. But those mushrooms I threw out the other day weren't fresh enough to eat raw in a salad so I threw them out. I'm sure their flavor was still fine though, but I didn't...

This is great stuff, thanks everyone! Does anyone know of a good book that covers this "home ec" part of cooking? I'd love a book that shows you how to stretch your food dollars (in other words, how to turn parts of food that I've been considering "garbage" and throwing out into other dishes)...