If I had my way, all of our meals would be cooked in Dutch ovens, stacked in an enormous cooking pit in the back yard.You're right; there's nothing quite like bacon & eggs sizzled in an iron skillet.Due to cabinet space restraints, we have only one Dutch oven, an old six-quart Wagner. Everyone at the office wants to know the secret to what makes my chili so good. Simple: it's cooked in iron!
BTW, I saw the picture of Mt Diablo on your photostream? Are you in/near Pleasant Hill by any chance? My aunt & uncle lived there for a couple of decades; I know it well (or at least, I used to). I remember standing in his front yard at dusk and watching Mt Diablo burn back in the '70s.
That view of Mt. Diablo is out my office window. :-) Check elsewhere in the photo stream for some pictures of the (new) P.H. downtown (formerly empty lots and an old Volkswagon yard.)
I'll have to see about getting a dutch oven some time. So far the only cast iron in our kitchen is a comal, which is perfect for grilled cheese sandwiches or heating up tortillas.
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