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Old 11-29-2013, 08:18 AM   #239
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Thumbs up DO cooking semiar- Spring Alumalina

John (Sandlapper, "King Possum")

Wow, thank you Maggie for putting on a DO seminars, thank you Maggie. "King Possum", remember what I said about FOOD, fun and fellowship. With Maggie stepping up to hold DO seminars on cooking different one pot meals (DO).

John I vote that Maggie become the Chairman of the DO committee?

The Big Hooter has been out checking for Possums yesterday and this morning. I saw two yesterday sticking their heads out of tree hollows and one crossing the road this morning. So there is still hope to gather up some up on the mountain in February.

We are having a heat wave on the mountain..... 28 degrees this morning. That is the reason I was out before dawn hunting for breakfast at 5:30 AM.

Have a great day.

Best regards,

John & Anne
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Old 11-29-2013, 08:41 AM   #240
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No, no, no.....the DO seminar was Gary's idea (GCinSC2).

He is Chairman, asked me to help. I am just a willing co-chairman.

I am also a compulsive planner.

It will be great fun, and lots of experience to be shared. I am a baker with our DO.

Love to bake, especially bread. There is something so basic, fundamental and soul-nourishing to good, homemade bread.


Maggie
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Old 11-29-2013, 11:50 AM   #241
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John,

I'm a DO and cast iron open fire cooking enthusiast. Maggie is a DO Pro favoring baking which I think is a challenging task to master the heat for baking in the DO. I had some good fun with my DO this week in camp and the idea for this spring was to just demonstrate and share DO cooking and maybe make a few converts to this versatile tool. While nothing seems to be cast in iron yet, we'll be cooking and sharing.

Got one, bring it. We'll share and learn from each other.

Bought a new to me used piece of cast iron this week too, need to test it out.

I'll be getting with Sandlapper regarding breakfast ideas, pancakes are a top idea we'll just get the line a bit better laid out this time and maybe something different for Sunday b-fast too.

Really looking forward to Maggie getting me going on a bread in my DO.

Gary
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Old 11-29-2013, 12:46 PM   #242
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I'd be interested to see how others clean their DO. I always have trouble cleaning mine which is why I don't use it very much. I've used the liners which work but I'd like to figure out how to cook liner-less with manageable cleaning. Learning the techniques for bread sounds great too!

Karen
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Old 11-29-2013, 01:42 PM   #243
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Karen,

Right of the top two thoughts. Is it well seasoned? A good well seasoned surface helps everything, cooking and cleaning. And maybe been running a bit hot. If it's not burned cleanup should be pretty easy. I'm using non abrasive cleaning pads.

Bring it, let's cook.

Gary
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Old 11-29-2013, 04:56 PM   #244
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Seasoned cast iron cleans well, but I still coat it before each new session and after cleaning, I warm and re-oil it. I find warm water and a nylon scraper (REI has inexpensive ones) work best for me.

NEVER, NEVER, EVER use soap, unless you plan to start over.

I use parchment for pineapple upside down cake. I also use it if water for clean up is not available.

Looking forward to cooking together.
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Old 11-30-2013, 11:10 AM   #245
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I've only made cobbler in it before. Maybe I do need some parchment for that as it was hard to get the crusted fruit off the sides even with the scraper. Other things may be easier to clean. I do here that lots of people make breakfast casseroles in them. I think that might be hard to clean off too. I'm going to bring mine and learn from the experts -looking forward to it.

Karen
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Old 11-30-2013, 02:42 PM   #246
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Karen, is that what you were cooking in the front yard bonfire on Thanksgiving?
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Old 11-30-2013, 02:58 PM   #247
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Quote:
Originally Posted by karenjude View Post
I've only made cobbler in it before. Maybe I do need some parchment for that as it was hard to get the crusted fruit off the sides even with the scraper. Other things may be easier to clean. I do here that lots of people make breakfast casseroles in them. I think that might be hard to clean off too. I'm going to bring mine and learn from the experts -looking forward to it.

Karen
The liners are really great for sticky/sweet things like cobbler, monkey bread, etc. The sugar tends to caramelize and stick, then bringing bits of the iron with it when and if you finally get it loose.

I have found, too, that the cast iron tends to absorb cinnamon from pie, cobbler, apple brown betty, etc., and then succeeding items take on the cinnamon flavor. Cinnamon is good, but not in all things, and the liners provide a good barrier.

My experience is that cast iron likes grease best, If ours starts to look unhappy, like it isn't seasoned well enough, we will set it on a fire and fry bacon or sausage in it. Wipe it out good and wipe again with some hot water...voila!

Cast iron is also happiest when it is well-used. Cook something in it on a regular basis, with a good coating of oil in the surface even if you are using a liner.


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Old 11-30-2013, 03:30 PM   #248
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My wife uses browning bags in crockpot and other difficult to clean pots. You just peel out after use. Yeah, it is a heavy plastic.. Hard to dispose but when you compare to busted knuckles, lack of water.. Well, it makes sense to me..

But, I am only a guy!!!
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Old 11-30-2013, 08:15 PM   #249
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Karen, is that what you were cooking in the front yard bonfire on Thanksgiving?
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Heard you were in the neighborhood on Thanksgiving . That would be a good idea for next year - cobbler rather than pies.

Karen
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Old 12-01-2013, 07:37 PM   #250
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Alien invasion

Susan and I spent a long weekend at Wateree over Thanksgiving. When I checked in at the office, told the nice lady who I was, she laughed. " Your friends have been calling like crazy".

She said when she drove through the campground back in September to take a look, "it looked like some kind of alien invasion, all those shiny Airstreams parked amongst the trees".

My reply was "you ain't seen nothing yet, we have 50 coming next March, twice as many as last time".

She said "oh yea, I know, I've been checking them all in".

Invasion of the silver tubers.


John
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Old 12-01-2013, 07:41 PM   #251
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Maggie
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Old 12-02-2013, 01:56 PM   #252
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King Possum (aka Sandlapper)

Wait till they see all the silver tubers and everyone cooking with DO's outside with the Chairman Gary and Co-Chairman Maggie teaching the seminars all over their State Park. Best yet we will be using charcoal not fresh cut green pines. That only happens in the Tar Heel State parks in case of emergency.

We may be able to smoke out a couple of Lake Wateree State Park possums? That may be the reserve possums we need in case we have a lot outside visitors coming in to see what is going on with this group of shiny travelers.

We do need to think of cooking pits when the classes get going? We will have to save room in the fire pits for cowboy coffee?

That is my two cents on this subject.

One last comment John, I hope State Park people are Prepared for this fun loving group of Airstream people that is on our way the last of March?

Back up on my branch to watch the forest.

Regards,

Big Hooter
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