Bionic

Wow, thanks buddy! This thread is my favorite, aside from the “Live From The Woods each year. I agree with you, there are so many good looking meals/ideas posted here, so I appreciate that compliment. Food is something I truly enjoy making.

More slow cooked pork carnitas quesadilla.

Sorry to hear this!

Looking good, that should do the trick. I am antsy to get out on some trails by the way!

You’d love if I was in your kitchen! you making carnitas though, for real?

My grandpa used to always tell me not to do anything he wouldn’t do. I find myself starting to tell the young guys at work this.

Just some of it...ba da chhhh

Beef/Barley/Veggy soup for work lunches this week.

6 hrs into the making of slow cooked pork carnitas, my first attempt.

No wonder so many are leaving NY #eyeroll

Dead forum, so here are some random boring pictures. #wordhardplayhard

Yessss, especially in the stainless pan!

Shramp Sciimpi. Looks great

I hear that, NEVER enough light. I will figure out a way to post up a few videos.

I love that stuff. I have a 4 pack of “Energy Wave” headed my way!

Oh my god! I am blown away by this meal I cooked tonight! I picked up 2 NY Strip steaks for Jenn for Valentines Day. Yes, today is not Valentines Day but something family related came up on Friday. Anyways, its her favorite food. If you noticed my cast iron pan thread, I can tell you that I was indeed successful in seasoning this pan. This pan is over 100 yrs old, and from my family farm where my great great grandma used this exact pan. I cleaned it up, asked for input here as far as how to season it properly, and I cooked Jenn’s V-Day dinner it. WOW, she was in heaven. NY Strip, seared/basted with olive oil/butter, whole garlic cloves, and home roasted shallots. Baked potato with Bionic’s “Baked Potato Topper”, and fresh Brussel sprouts seared olive oil/sliced garlic. I can’t get over how delicious everything was.

Prepping some shhteaks.

I think I got it! Its an Earie 10a if I researched correctly it was made in the years of 1880-1907.

You can count on Bionic

I just tried 375 with a coating of veggy oil. I think i used a bit much, its tacky after an hour. I just boosted to 500, should I not do a higher heat??

Thanks, I can’t wait to try it, and its too cool that it is from the family decades, and decades ago. thanks for sharing thats neat!

Thank you, Paula.

I had made a post a while back about a cast iron pan my dad had given me. This pan I believe is about 100 yrs old if I researched it correctly, and from my great great grandparents. I am not sure if age matters in this topic, but I know metals were much more robust, and of higher quality YEARS ago, at least that is the impression, that I have under. Anyways, when I received this pan, I used coarse kosher salt, and a potato cut in half to clean up the aged patina/surface rust. It did not have penetrated rust, only light surface rust, in which I was successful at removing. The pan is now smooth, and I would to season this properly, and start using this. I use some stainless pans, and I have a difficult time with them, and I do not want to screw this cast iron up, or my NY Strip steaks that are patiently waiting in my fridge. I would like to hear how you have seasoned cast iron successfully, if you don’t mind taking the time to share, I would very much appreciate it. I did a Google search, and it says to apply a thin coat of oil(non-saturated oils), with a paper towel. Remove most of the excess, and place upside down on the rack in a 375 degree oven for 1 hour. Allow to completely cool prior to removing, and it is ok to use for cooking at this point. If that process is correct, do I heat the pan up on stove, add a pinch of oil? Or add a pinch of oil to the steaks, or both? I can’t imagine I would not need oil on the pan still. I really don’t know. Also, I am aware to never clean pan with soap, just wipe out with paper towels. Thank you!

Same here!