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I need to find a store in my area that sells them for a buck! No way I'd make them if I could get them (good fresh ones) that cheap.:smile: edit: I think I just found one! Google your city/town and mercado.

I have a question for pro tamale makers. What is the secret to making them so that the masa is not dry? Do I just need to add more liquid to the dough when I mix it? Or do I need to use lard? They are not dry when I first unwrap them (when fresh) but dry out very quickly! Also, when reheating...

The old style can be used like the side cut in most cases. You just need to rotate it 90 degrees.

Where in MT are you? My parents live northwest of Missoula!

Just in case though, I will avoid both. Did you both like vegemite right away, or was it an acquired taste?

You could make pulled pork in a crock pot. Then there are so many things you can do with that, sandwiches of course, tacos, enchiladas, and many more things. You can do pot roast with potatoes and carrots. I would recommend some spice blends like this one. I put this on quite a lot of things...

I've made stromboli for dinner a few times in the last couple weeks. I always make 2 so there is leftover. It works great for an easy lunch. Just pop it in the toaster oven at work for 5-10 minutes. You have to guard it though so vultures don't swoop in and steal it!

A twist on chicken cordon bleu. I used bacon instead of ham when stuffing the chicken. Cooked in the big cast iron skillet, of course. It was a big hit! And I'm calling it chicken cordon brown. Brown is my last name.

There are many sizes and varieties. Dutch oven - Wikipedia, the free encyclopedia http://www.amazon.com/Lodge-Logic-5-Quart-Pre-Seasoned-Dutch/dp/B00006JSUF/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1346263160&sr=1-7

Yes, that looks like the one!

Since I got my dutch oven I've been wanting to make sheperd's pie. I used to think sheperd's pie was 3 layers, ground meat, corn, and mashed potatoes. But upon searching I see the it is actually just meat with any number of veggies mixed, and them mash on top. I prefer the 3 layer variety, but...

The sleeping bags were new in the plastic!

When do they need to be scrubbed with soap? I've only mine on a ceramic cooktop. It's ok as long as you don't drop the pans. And 2 hands at all times on the big 15" skillet over the cooktop.

I made juice for breakfast this morning with kale, carrot, cucumber, apple, orange, lemon, strawberry, grape, nectarine, and pineapple. Very good!

They sure do! And the most important thing I believe is the cleaning and care of them after each use. I've found that if I take them right from the stove top and rinse them in hot water they pretty much wipe out very easily.

I will try that. I just thought that somewhere someone might have created a cast iron identification guide or something.

I've had a 10" skillet for a few years. But maybe I am missing something. Tips?

Anyone know how to tell the age of the 15" skillet? On the underside it says 14SK. I notice that there are Lodge 15" skillets on Amazon that are labelled 14SK3.

I'm so excited! I was able to barter some stuff I haven't used in years for some cast iron pans. I traded a tv tray set for a no name 10" skillet/dutch oven combo. Then I traded the same guy a mini freezer for a 15" Lodge skillet and 2 sleeping bags! I've cleaned them all up and re-seasoned...

Yeah, that looks like a very nice grill!

Have a friend in the UK buy them, then have them ship it to you.

The Strongest Tribe by Bing West. It was written by a combat reporter embedded with the troops in Iraq.

That configuration on the Genesis looks great for indirect grilling! And I bet the Webers are much better than the Brinkmann or CharBroil grills I see so often at the big box stores.

Bread Pudding, a ramekin size portion in the toaster oven. It's hotter than the dickens here!