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Started By
Message
1
Posted on 6/17/15 at 10:23 am to Artie Rome
quote:
Smoother that something made with 2015 technology? Come on.
It is possible. The technology to make it smooth is just sandpaper or a sanding disc.
Sanding the pot smooth is usually the first thing that should be done when buying a cast iron pot. It will help with the "non-stick" characteristics.
Posted on 6/17/15 at 10:38 am to Kajungee
quote:
Griswold hasn't been manufactured since 1957.
So it's the '65 Mustang of Cast Iron pots?
I'll stick with my 20 y/o Lodge that has never let me down.
They look nice, but $165-300 for something to cook in seems a bit pretentious.
Posted on 6/17/15 at 11:01 am to Mung
quote:
$165-300 for something to cook in seems a bit pretentious.
I have quite a few copper vessels of differing sizes that cost as much and more than the above and I don't believe it is pretentious. They are incredible to cook with and are lifetime purchases. I normally save and buy one piece at a time. My next will be a copper fish poacher.
Posted on 6/17/15 at 11:44 am to Shamalamadingdong
quote:
My next will be a copper fish poacher.
I was with you until then.
That, sir, is pretentious.
Posted on 6/17/15 at 1:33 pm to X123F45
i just use foil to poach fish.
Posted on 6/17/15 at 1:36 pm to Mung
But you can do better with a nice fish poacher. I don't own one, but a few years back we were at a camp in Venice that had one. Every evening, I poached a few rat reds that we ate as apps with cocktails. Was very good. I wish I had a good supply of fresh whole fish, and a copper poacher.
Posted on 6/17/15 at 1:38 pm to OTIS2
But you don't. Because you live in "Mecca." Go buy some hamburger meat.
Posted on 6/17/15 at 2:27 pm to Artie Rome
We don't have to buy a mess of hamburger meat up here. No room for it in the freezer because of all the venison we have readily available.
Posted on 6/17/15 at 2:28 pm to X123F45
quote:
I was with you until then. That, sir, is pretentious.
Why? You know nothing of me. I assemble copper pots like many here collect cast iron as I've come to see. I purchase them normally one at a time and have use for all of them. They will be passed on to my children at some point after my departure because of their outstanding durability. I happen to also enjoy poaching fish.
Do you own golf clubs? A boat? Guns? Stamps? Baseball Cards Mr. Rando?
And you have conjectured even calling me sir.
I presume the world needs T-Fal and tin foil. Now run along.
Posted on 6/17/15 at 2:37 pm to OTIS2
quote:
No room for it in the freezer because of all the venison we have readily available.
I can get all the hooved rats I want. Beef tastes better. Don't kid yourself, old man.
This post was edited on 6/17/15 at 3:11 pm
Posted on 6/17/15 at 3:02 pm to Artie Rome
quote:
I can get all the hooves rats I want.quote:. Don't kid yourself, old man.
Beef tastes better
Yeah...no.
Posted on 6/17/15 at 3:10 pm to Matisyeezy
Nobody was talking to you. Outside of a back strap, you prefer venison to beef? Tells me all I need to know.
Posted on 6/17/15 at 3:19 pm to Artie Rome
quote:
Nobody was talking to you
And that generally applies to you as well, but you struggle to keep your asinine opinions to yourself.
There are wonderful cuts from a deer beyond the backstrap that can be used in the same manner you would use beef with superior results. I prefer a stew made with venison to one made with beef, and that's a "low quality" cut.
Posted on 6/17/15 at 3:20 pm to Artie Rome
What temp you cook your brisket now days Artie?
Posted on 6/17/15 at 3:21 pm to LSUballs
135.
Now you go enjoy that deer roast.
Now you go enjoy that deer roast.
This post was edited on 6/17/15 at 3:23 pm
Posted on 6/17/15 at 3:22 pm to Artie Rome
Posted on 6/17/15 at 3:26 pm to Artie Rome
Life too short to be mad Artie.
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