4x10's

[edemynag]

This week starts a new schedule at work. Since they eliminated overtime they have decided to allow us 4x10 schedules. Since I absolutely despise Mondays (no- not the beginning of the work week; just the day Monday. Everyone's cranky because they know everyone else accepts that one can be cranky on Mondays. It's annoying.) I took Mondays as my

Comments

[enderfem]

It blackens and becomes smooother every time you use it.

[edemynag]

Sweet. I am most excited to use it. I won't get a chance until tomorrow, though. But I have a plan for a rather German dish!

[enderfem]

Yay! I cannot wait til we get things organized enough at La Casa de EnderKitty that I feel like I can do some serious cooking.

[edemynag]

Mmm. I have a delightful recipe that I think you'd really like. It is the following:

cut up 3 sausages (I generally cut them up into quarter inch pieces or a little smaller; they should be bite-sized) and put them into a hot pan. While they are rendering cut up two potatoes, also into bit sized pieces. When the sausage is done cooking remove it and put it on a plate with some paper towels. Remove some renderings from the pan (you don't want it to get greasy) and toss in the potatoes. Then slice up an onion. When the potatoes are getting toward brown, toss in the onion and let it sautee for a few minutes. Throw in a little rosemary (if using dry, crush it up a little first). Add the sausage to warm it through and then add three tablespoons of balsamic vinegar. remove it from the heat and serve with yellow mustard and sauerkraut.

It is, to my mind, what I imagine Hobbits would eat. lol It's also so German it made me want to invade a neighboring country! Hee.

[sugarfreesweety]

I really like cast iron, but I can't get my cornbread pan seasoned enough - I could be doing it completely wrong. My other pans were pre-seasoned, which I highly recommend.

[barzelay]

I LOVE stainless steel as a cooking surface. I have one cast iron pan, and am used to using my mom's cast iron back home, and I like it a lot, but it's somewhat limiting if you want to use acidic ingredients. You just have to choose what you make in it carefully.