Random Food Questions Thread

[foodguy]

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

 

[ama]

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]

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.

 

[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. What say you all?

Lodge is on the left here:

 

[Kajak]

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]

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]

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

 

[Rambo]

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]

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

 

[Alter]

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?

 

[constant struggle]

get a staub - i just got one and can't wait to use it

 

[Rambo]

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]

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]

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

 

[mm84321]

When are pea shoots in season?