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Random Food Questions Thread

foodguy

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there's a lot better option than instant that doesn't take any more work. you bake it. works like a charm.
 

ama

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Originally Posted by Piobaire
Instant polenta. Okay, don't jump on me. Most know I'm a low carb guy now but I want to try a dish I had at a local restaurant at home on a weekend I'm doing carbs.

I want to use instant polenta to make a creamy polenta, shred a braised pork belly, then squirt with truffle oil. Use 50% water, 50% milk, lots of butter and cheese to make it creamy?


Yes you can, but the method below works as well as advertised and tastes a lot better.

Originally Posted by foodguy
there's a lot better option than instant that doesn't take any more work. you bake it. works like a charm.
 

Piobaire

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Originally Posted by foodguy
there's a lot better option than instant that doesn't take any more work. you bake it. works like a charm.

FG, thanks. That recipe looks pretty easy. I guess the next drop off at the food bank will contain a box of instant polenta too.
laugh.gif
 

Rambo

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Ok guys, I need a quick opinion on this. I ordered 2 dutch ovens and don't know which one to keep. On the left is a Tramontina 6.5qt in red. On the right is a Lodge 6qt in blue. I was originally going to keep the Lodge but its way less BLUE then it is on the box. Also, I think I like the higher vertical sides of the Tramontina rather than the wider, shorter sides of the of the Lodge. What say you all?
yT7e0.jpg
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Lodge is on the left here:
y1h3D.jpg
 

Kajak

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Originally Posted by Rambo
Ok guys, I need a quick opinion on this. I ordered 2 dutch ovens and don't know which one to keep. On the left is a Tramontina 6.5qt in red. On the right is a Lodge 6qt in blue. I was originally going to keep the Lodge but its way less BLUE then it is on the box. Also, I think I like the higher vertical sides of the Tramontina rather than the wider, shorter sides of the of the Lodge.

Relevant info bolded.

Seems like you want us to say Tramontina.
 

Rambo

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Originally Posted by Kajak
Relevant info bolded. Seems like you want us to say Tramontina.
Not necessarily. I know nothing about these things, or cooking in general for that matter, so my initial impressions might not be right. The lower sides of the lodge might actually be a benefit. I wanted your opinions on the subject. That's why I posted all the details.
 

kwilkinson

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I have a lot of experience with Lodge products, and I ******* love them. What else do you need to know? Nuthin'.
 

Rambo

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The only reason I got the Tramontina as well is because Cooks Illustrated gave it a great rating. I had no idea about the shape/size differences until I got them home.
 

Nil

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I dig Lodge's cast iron pans, no idea about their dutch ovens though.
 

Alter

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Originally Posted by Nil
I dig Lodge's cast iron pans, no idea about their dutch ovens though.

Same.

I know there is a big price difference but why not get a Le Creuset?
 

Rambo

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Originally Posted by Nil
I dig Lodge's cast iron pans, no idea about their dutch ovens though.

Me neither. Thus the hesitation

Originally Posted by Alter
Same.

I know there is a big price difference but why not get a Le Creuset?


Its 3 times the price. The Lodge is only $50. The Tramontina is $45.
 

Alter

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Originally Posted by Rambo
Me neither. Thus the hesitation



Its 3 times the price. The Lodge is only $50. The Tramontina is $45.



I hear ya...but they last a lifetime. I just did a quick online check and it looks like the lodge and tramontina both have issues with chipping. But, again, I haven't owned either.

FWIW...I recently got a lodge fry pan...love it!
 

impolyt_one

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If LC is 3X the price, Staub would be like 4 or 5X the price...
ffffuuuu.gif
 

mm84321

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When are pea shoots in season?
 

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