Exactly !! My standard ingredients are sea salt, ground black pepper, and Italian herbs. I avoid garlic but sometimes use onions.
I like a good cast iron skillet for frying. It has to be well seasoned. No cook would trade their well seasoned skillet for a brand new one. I also have a well seasoned iron wok. I don't use wine in my cooking but I do like beer in the barbeque sauce.
\ NOTHING bar NOTHING beats a roast and verges done in a camp oven YUMMMMMM!!!! Bloody spellcheck that was roast and VEGGIES!!
A lot of people are so afraid of breaking the yokes they try too hard. No confidence. I guess its eggophobia. I like southern cooking. Fried okra, purple hull peas, fried chicken, prawns..etc. Also like Chinese sweet and sour, cashew chicken, fried rice, Mongolian beef, and a lot of other dishes. I love to eat a dish when we eat out and then try to replicate it at home.
Right now we have a freezer full of veggies. All kinds of stuff... and pickles...lots of pickles.... all kinds of pickles.
I used to think that until I gave out a couple of recipes - one for chocolate haystacks - you know the one where you crush up dried pot noodles and add coconut and nuts then pour chocolate over them? Well the woman I gave the recipe to said they tasted awful! Turns out she had added the "prawn flavouring" in the instant noodle packet into the mix. The other instance was a classic! Gave the recipe for microwave butterscotch toffee to a friend and she came back and complained that it had ruined her best microwave spoon. My jaw dropped to the floor 'You didn't try to stir TOFFEE with a plastic spoon did you?" "Yes and I wondered why it kept getting shorter as I stirred!"
It does take a little common sense when cooking. A good cook should also know how to substitute when necessary. I have said it before and I will say it again....my daughter won the State championship in culinary and culinary management. She got 85,000 in scholarship money. But she couldn't use all of it. We are so proud. She is studying restaurant management.
I just finished making this for my annual work BBQ/picnic. tuna, macaroni, cherry tomatoes, red onion, cucumber, italian dressing. yuuuumy
Yep There is a local variant called a Bedourie oven The lid can be converted into a frypan. They were made from mild steel as the cast iron pots would break if they fell from the horse when droving
Hahaha...I was stuck there pondering what vergies meant in Australian . Then got to the rest of your post.
it really doesn't matter. Cast iron cooks faster when hot but takes a lot longer to heat up. Just use what you got/what works for you. I have bunches of cast iron, but don't use it that often any more. More work than it is worth.
Looks yummy. I'm over flowing with cherry tomatos (why did I plant eight?). So I appreciate ideas to u se them up.
I pick them and pop them into my mouth. But my tomatoes didn't produce that well this year. We had tons of rain. No rain last year...tons this year.
I just tossed two cake pan fulls of split and moldy cherry tomatos I picked weeks ago.. We've eaten salad up the ass and I've given away hundreds. I just picked a bucket and demanded my kids make Pico De Gallo
Hmmm. I wonder...What gets me wondering is the Italian dressing. They serve cucumbers and onion with tomatoes covered with Italian dressing at our local restaurants. Not bad, but I have a different approach using vinegar, some water, and black pepper. With sugar to taste.
