What's in your cast iron tonight? Or your...

CreekScrambler

Active Member
I fixed up a plate of coho tartare lightly dressed with salt, pepper, olive oil, and bias-sliced green onion served with great crusty sourdough.

The tartare was made from the frame meat spoon scrapings off last week’s coho. I froze the coffee-cup sized portion for a week and thawed in the fridge 24hrs ahead of preparing as a safety measure for consuming raw fish.

8 hours later, I’m feelin’ fine. Give tartare a chance if you’re wishing for full use of the meat off a carcass. It was delicious, simple, and quite filling.

I should add that my fantastic old school Griswold skillet was perfect for lightly broiling a set of coho collars for a nice appetizer.
 
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Riffling Hitch

Active Member
Whats in your cast iron this morning

Found this Griswold pan in the thrift shop the other day. Had seen them before but really did not know what they were used for. After a little research I made my first batch of Aebleskivers this morning. I did not have powdered suger to dust them with but they went well with some jam.
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SHD

Active Member
Sunday’s brunch at home. Taking it easy, listening to jazz and cooking all morning. I don’t do enough of this.
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Lots of homegrown stuff in the mix including purple potatoes, tomatoes, walla walla sweets, shishito, hot wax peppers, lamb’s quarters, eggplant, garlic and the chive garnish:) My #10early Wagner got the taters nice and crispy.
 

Jack MeHoff

Active Member
Whats in your cast iron this morning

Found this Griswold pan in the thrift shop the other day. Had seen them before but really did not know what they were used for. After a little research I made my first batch of Aebleskivers this morning. I did not have powdered suger to dust them with but they went well with some jam.
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my Danish grandmother would be proud, but you need lingon berrys & pickled herring as sides to enhance the meal
 

Matt B

...
WFF Supporter
Sunday’s brunch at home. Taking it easy, listening to jazz and cooking all morning. I don’t do enough of this.
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Lots of homegrown stuff in the mix including purple potatoes, tomatoes, walla walla sweets, shishito, hot wax peppers, lamb’s quarters, eggplant, garlic and the chive garnish:) My #10early Wagner got the taters nice and crispy.
That looks amazing. And, you used AMERICAN bacon.
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