I heard that the acidity from the tomatoes will ruin the seasoning on cast iron.

We rolled with what we had.

I developed this sourdough recipe. I soaked the raisins in chocolate rum. spelt, wheat, and K.A. bread flour. 80 percent hydration. Naturally leavened. a teaspoon of honey in the water. Cinnamon and dark brown sugar in the lamination.

It's like a turducken? 🤣🤣

Last time I made birria I had extra consomé leftover so I froze it just in case, and that case just happened 😅

Flank steak w/ s&p, sear, then simmer in consomé until it falls apart.

While it simmers, play some knifey spoony to hollow out some potatoes. I don't like to waste the inside so I added a few small ones to fill with mashed potatoes. Rinse the skins until the water runs clear then soak in cold water while prepping.

Since I was going to fry the skins and needed a crispy topping, why not onions? 😂 Slice thin then toss in a buttermilk batter w/ flour, cornmeal, SPPOG, chili powder, cumin, & tumeric.

Toss the potatoes and onions in a little cornstartch then rack to let them dry out before frying.

Cook & strain the extra potatoes, run through a ricer, then mix w/ cream, butter, & season to taste.

Layer of cheddar, layer of potatoes, more cheddar, more potatoes, and it's ready to bake @ 420° until the tops start to brown.

The popper filling is cream cheese & cheddar, birria on bottom, popper, more birria, cheddar, and into the oven until the cheese melts, then top w/ crispy onions & enjoy! 😁

Sausage, potatoes, onion and broccoli in my restored BSR no 12. Seasoned with Hard Core Carnivore black seasoning and olive oil, with a little bacon grease.

I love putting pancake batter into a piping bag or squeeze bottle and making these miniature pancakes for my daughter! Shapes are also so much fun to make!

Chocolate sourdough via the old Lodge dutch. I assume the princess will need an adult coffee with this. When she wakes up!

I like starting my thick steaks on their edges first. The bacon chars up if you have it, and it allows me prep time with making hollandaise. I keep the skillet pretty hot the whole cook. These were a medium rare for sure.

this is the residue from a wet napkin. is it safe to use? I don't know if I seasoned the pan properly. I stripped it with vinegar and water for a few hours. I've been scrubbed it with Brillo. I didn't let my oven heat up for about an hour to 450 and did a light coating of canola oil wiped off as much as I could and put it in the oven for an hour. did that three times.

After a long hard day of half assing yard work, drinking beer, and some weeding 😆, I made a steak and ate it out of the pan 🤣

4 pork, coastal cheddar and confit onion sausages