90% of what i cook seems to be my cast iron skillet. Even for omelets. I have a cast iron stew pot, but round, not oval, with a bail handle. I love truly elemental things in life. There are surprisingly few.
I’m destined to cook dinner for 6 in a couple of weeks and I’m looking for something that fits with Chicago winter and also allows most of the prep and cooking to be done ahead of time. Could you share? PM if preferable MTIA!
1/2 cup soy 1/2 2 cups Orange juice 2 tablespoons garlic 2 tablespoons ginger 1 teaspoon salt 2 teaspoons pepper 1 cup chopped cilantro Bring to boil Score ribs (remove bulk of fat) Simmer with meat for 2 hours. Chop carrots (don’t peel) Chop red peppers ...
If you refrigerate the night before you serve it., you can easily separate the congealed fat from the jus. I tend to use about 3 to 4 times as much vegetables by volume as meat, but that’s a personal preference.