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Ferrett and I watch a show called Food Network Star. It's a contest… - The Fucking Bluebird of Goddamn Happiness [entries|archive|friends|userinfo]
Zoethe

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[Aug. 21st, 2015|05:25 pm]
Zoethe
Ferrett and I watch a show called Food Network Star. It's a contest that selects one cook to become the Next Food Network Star. The only really big star who has come out of the contest is Guy Fieri, but winners (and some runners-up) from other seasons are now perennial favorites on the network.

All contestants must have a viewpoint, the thing that is going to sell them as the next star: Aarti Sequeira and her Aarti Party entertainment show; Jeff Mauro as the Sandwich King. So a few times over the years of watching, Ferrett and I have wondered about what, if we were ever contestants, our shtick would be. I'd never been able to think of one, until I was cleaning up the kitchen today and noticed this:



It's clear: I would be the Cast Iron Queen.

Yes, I have felt the pull of All Clad and its shiny, gleaming silver. I ever have one All Clad skillet. And it's lovely for omelets. But most of the time, I reach for the sturdy black of my cast iron. I love the way it holds heat, I love how sturdy it is.

I love that it doesn't require a lot of scouring to look good. And compared to All Clad? You can outfit a kitchen with cast iron for the cost of one All Clad saute pan.

So that would be my thing, on Food Network Star. I'd advocate for heavy cookware--and probably get thrown off after just a couple weeks for lack of sophistication. But if they want down-home cooking, me and my cast iron are the ones to pick.
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Comments:
From: anonymousalex
2015-08-21 09:54 pm (UTC)
The problem with cast iron is not sophistication, per se, it's the flipside of its feature of holding heat: it heats up (or otherwise changes temperature) very slowly. Not ideal for some dishes (as you noted).

Personally, I haven't gone All-Clad, but I do have a couple of good Calphalon pans for sauteeing. But my Lodge cast iron is definitely a go-to item.

Also, on the point of not requiring a lot of scouring: I've often thought (usually while doing dishes) that there ought to be a TV competition show for dishwashers to counterbalance all the ones for cooks.

-Alex
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[User Picture]From: zoethe
2015-08-21 10:07 pm (UTC)
Cleaning the kitchen is not sexy, though. Alas.
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From: anonymousalex
2015-08-21 11:31 pm (UTC)
I have been told otherwise. :-)

-Alex
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[User Picture]From: dr_phil_physics
2015-08-21 10:40 pm (UTC)
And of course one good swing with a cast iron pan will defeat your competition. Fight!

(grin)

Dr. Phil
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[User Picture]From: zoethe
2015-08-21 11:15 pm (UTC)
"Frying pans! Who knew?" My favorite part of Tangled.
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[User Picture]From: enderfem
2015-08-22 10:42 pm (UTC)
Once, when talking to a tech that was going to install something or other in my apartment.

Tech: Do you have a security system?
Me: I've got a cast iron pan and a great backhand!
Tech: *doubles over laughing*
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[User Picture]From: greybeta
2015-08-22 11:36 am (UTC)
I didn't know you watched FNS, Mrs. Ferrett. I catch it from time to time. I never realized how hard it is to look at the camera and cook and connect with your audience. It truly is one of those underrated talents that the celebrity chefs make look easy.
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[User Picture]From: zoethe
2015-08-22 05:49 pm (UTC)
It is definitely something that not everyone has.
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[User Picture]From: irishgalinabq
2015-08-23 01:51 am (UTC)
I rarely use my black cast iron as I hate that it is so hard to wash and can't be soaked. But my enamel lined cast iron lodge pot is my go to.
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[User Picture]From: zoethe
2015-08-23 03:12 pm (UTC)
I don't find cast iron hard to clean at all! But my pots are so well-seasoned that they release food like Teflon.
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[User Picture]From: hippie_mamabear
2015-08-23 11:19 pm (UTC)
When it gets crusty, fill the pan with about 1/2 inch of water and bring just to the verge of boiling. Turn off the heat and scrape with a wooden spoon. Anything stuck-on should come up with just a little pressure. Rinse. If there are still some particles, scrub it out with a clean brush and hot water. Put the wet pan back on the stove and heat over medium until it's dry (preventing rust). Then turn the heat off and grease lightly with oil or fat (lard is prettiest).

Edited at 2015-08-23 11:19 pm (UTC)
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[User Picture]From: blessed_oak
2015-08-23 03:22 pm (UTC)
I would watch your show! I tried to season my pan properly, but then I tried to fry potatoes in it and they all stuck, and I had to scrape them out. So right now it's good for, say, carmelizing carrots but I wouldn't dare try potatoes or meat in it until I figure this seasoning thing out. (Tried googling but it was a bit confusing. And I think it was telling me to scour all the seasoning out and start over.)
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[User Picture]From: zoethe
2015-08-23 04:09 pm (UTC)
So many people seem to have trouble with it.
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[User Picture]From: hippie_mamabear
2015-08-23 11:22 pm (UTC)
I used to have trouble too. Read my reply to the comment above :)
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[User Picture]From: blessed_oak
2015-08-24 01:35 am (UTC)
Oh, thank you! That takes the fear right out of trying again. :)
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