Comments for Feeding Umi

Comment on Rhong Tiam – Terrible Hosts by Genevieve

Genevieve — Tue, 09 Feb 2010 23:19:21 +0000

The star is for the attitude clearly.

Comment on Lemon Ricotta Pancakes by Sake Tasting | Feeding Umi

Sake Tasting | Feeding Umi — Mon, 08 Feb 2010 15:59:08 +0000

[...] We needed to reign in our habits of eating out, but we like to eat well. A typical brunch for us is pancakes, eggs, and bacon. For the past two weekends, we’ve been going through this gourmet cured [...]

Comment on German Pancakes – Portland Pounds Take II by Mary@CookEatShare

Mary@CookEatShare — Thu, 28 Jan 2010 00:27:48 +0000

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Comment on Back with a new cast iron skillet! by Aaron

Aaron — Wed, 13 Jan 2010 16:48:24 +0000

Hooray for cast iron! I think people like talking about cast iron because it’s one of those easy American oral traditions. And I have seen a lot of anti-seasoning comments here, so thought I should put in my two cents.

-A well-seasoned skillet is way better than any non stick pan. But it takes a long time to get to that point, so most peoples’ skillets don’t work as well as they could. Old people’s cast iron is usually amazing in my experience.

-Acidic foods deteriorate the patina, which means it needs a little more upkeep than just continual use, unless you only fry oily foods in it. And it works best if you heat it higher than you would if you were just frying something, since the oil actually has to do something (not sure exactly how this works…) After you wash and oil it and are heating it, I heat it until it starts smoking, which is sort of annoying, but is quicker than oven seasoning.

-I am pretty sure that the pan would have to have a prior defect in order for it to crack. I have seen pans for sale with little cracks, so I think it happens once in a while and they still try to sell it, but if there aren’t any imperfections to begin with, I don’t think you can do much to it.

-You should get a cast iron dutch oven and make bread in it. Very good.

Comment on Back with a new cast iron skillet! by umi

umi — Tue, 12 Jan 2010 14:18:43 +0000

I seasoned it twice, made some eggs and bacon… and they stuck a bit (although the eggs scraped off easily enough)

Ryan made some steak and onions last night. Yum.

These f-ers are heavy, though, but otherwise, I think I can get used to them.

Comment on Back with a new cast iron skillet! by Genevieve

Genevieve — Tue, 12 Jan 2010 00:17:29 +0000

I grew up using cast iron. I love it. And it is really easy to care for. Rather than seasoning it you should have just made some french fries — that’s oily enough. :-)

Comment on 17 Course Lunch at Momofuku Ko by Sakagura | Feeding Umi

Sakagura | Feeding Umi — Mon, 11 Jan 2010 17:46:57 +0000

[...] every holiday/momentous occasion can be followed up with a reservation at Ko, for instance. One, we can’t get reservations. Two, well… I can’t very well [...]

Comment on Fette Sau – Chris Kocher’s Birthday by Genevieve

Genevieve — Sun, 27 Dec 2009 04:51:51 +0000

Yummm. I’ll eat the pork belly even if it is solid fat.

Comment on Back from Cambodia by umi

umi — Thu, 03 Dec 2009 12:46:24 +0000

: P But… it’s related to food…

Comment on Back from Cambodia by Genevieve

Genevieve — Thu, 03 Dec 2009 04:49:45 +0000

UMI! This is a food blog; it’s no place to talk about cycles…

(ps. I don’t mind I just found it funny.)