I put vinegar in milk and let that sit for 5 minutes before I add baking powder&soda, salt, melted butter and egg into some white spelt flour (or whole grain) for the fluffiest pancakes. (Spelt rises better imo) Cook in a cast iron pan with a melted coconut oil. <---there's supposed to be a brand that makes it without flavor.

Then I butter them, add real maple syrup. I add whatever I want to this basic recipe such as blueberries, or raspberries, ( if raspberries I add some slivered almonds too), or corn. If I use berries I make a syrup with that berry. For instance I crush some blueberries and use some whole and toss into some maple syrup which I heat. I just do it to taste.

If I add corn, then I usually don't add syrup but like them plain with a poached egg or sunny side up egg on top. Cut it all up and let the yolk run---> delicious. One of my favorites.

This pancake recipe is always a hit. Here's the basic recipe but I use stevia instead of the sugar and it comes out fine. I guess the vinegar in the milk just makes it like buttermilk but it seems to work better. I tried it both ways. Oh, and the first pancake that gets heated is usually a dud in terms of browning and shape. Just ignore that. I usually eat it at the stove instead of presenting it on a plate.

Here's the basic batter recipe.
http://allrecipes.com/recipe/fluffy-pancakes-2/

I have a cool Belgian waffle machine too. Haven't used that in a while though.

No, I am since that gives me a rash and hives.

Had eggs and tenderloin at the rusty skillet.


Yeaaaaaaaaaaaaaaaaaahhhhhhhhhhhhhhhhh. Booooyyyyyyyyyyyeeeeeeeeeeeeeee

Did the rust add any flavor?

It's was ****ing good is all I know

Just glad you didn't use hot water to cook it.

I didn't cook it. The place is called the rusty skillet.


It's a dive but some shit is awesome. Cow patties down the road closes early.

thanks for the tips boys and gals.. will try this manana

http://media.giphy.com/media/uHnpS8lSELwJi/giphy.gif

This is grilling.

<iframe src="https://player.vimeo.com/video/104105171" width="500" height="281" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>

I ran across this today, thought some here might like to try it.

If you know anything about balsamic vinegar, you know the really good stuff can be ridiculously expensive. This from America's Test Kitchen.

Where is it, and what should I order? Will try...

Edit: The one in Warsaw?

Posting here because the threads have different audiences.

Sous vide strip steak with a quick demi glace, peas, and herb butter.

http://images.tapatalk-cdn.com/15/05...4ab7da665c.jpg

I should have used a larger plate.