Lodge sells dutch ovens too.

I have the giant Le Creuset dutch oven and it's awesome. I decided I needed something a little smaller and bought an 6 quart Lodge. I really can't see any difference in performance.

Yeah, my Le Creuset is a 12-inch skillet. I've also got a Lodge 12-inch skillet, a Lodge griddle (other side is a grill that I hate), a Lodge enameled Dutch oven, a Lodge 10-inch skillet, a Griswold 10-inch fry pan, and two Griswold 6-inch skillets. I think that's it. The Le Creuset is my least favorite of them all, and it cost as much as probably all the rest combined.

It is crazy what they get for LC.

What's for dinner? Here's mine... (Part 2)
 

I'm thankful the only reason I got it was because I had enough HHonors points that it didn't actually cost me any real money.

Even for free, it's my least favorite. I never use it.

Thanks for the info and link!

The one pictured is the exact one we got. It's a Lodge Dutch oven.

I hope she realizes she shouldn't have to work 60 hours a week for this new house because some asshole is spending all her money! :D

I'd like to see one of those eggs in my future...

Looks great...

Do it man. Great investment w/a lifetime guarantee. It'll be the last grill you ever buy.

I doubt that, but that's not because it's not great, but because I like grills. It might be the last grill I'd need to buy, and I've already used that as an excuse to buy more expensive grills in the past, but I'd buy others just because I can and I want to.

:thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb:

Is there a significant difference from the standard Weber charcoal grill?

I couldn't speak for weber since I don't have one, but the versatility of the egg made it the best choice for me. I can smoke meats at 225-250 and hold temp all night or I can cook pizza at 700 degrees with no problem.

I ate 9 strips of bacon today and saved the grease in my fridge.

This should be in the sugar thread. Because you must eliminate at least 50% of the nutrients in the world to be at a healthy weight. No sugar and definitely no bacon.

Tri tips look great.

That amount of sodium would **** me up for a week.

I cooked 2lbs of honey miso bacon today. I'll eat it throughout the week, though.

Honey miso? That sounds good.

Yeah I just think the big green egg is over priced and overrated.

Pork centric butcher here in KC makes it. It's like crack.

You're way to sophisticated with your beer and food to be living in KC buddy. LMAO

**** that, we just got an IKEA. That's more of a Cockamamie Hog Shit that Pisses You Off thread kind of story, though.

Oh **** me on IKEA. I've spent half a day there and hundreds of dollars every trip there. Wife is a master at putting shit together though. We bought 4 bar stools and 2 chairs. Up and ready in 90 minutes with no help from me.

Turkey and mashed potatoes.

Homemade pizza, with homemade Canadian bacon, homemade sauce, and store-bought smoked mozzarella.

Way to skimp on the mozzarella. What are you too lazy to smoke your own cheese you lazy bastard? :evil:

It is. The biggest seller of the big green egg in the KC area dumped their line. They don't perform as advertised and their customer service sucks. They switched to Kamado.

I know. Next time. I need to get the little cold smoke attachment for my smoker.

I ordered one for mine, BTW. Can't wait to use it.

Yeah I don't see why it's so special. To me it's just one of things "hey look at my expensive bbqer"

Please report back. What's your first cold smoke?

Will someone please make me a pot of homemade chicken soup and ship it to me?

I don't have a man that can cook. Your wives are all lucky.

I'm sure he'd learn if you just closed your legs like a well oiled bear trap.

That's pretty classless, lew. Already breaking a New Year's resolution I see.

EDIT to ADD: No he's hopeless in a kitchen. He thinks kiwi fruit is an avocado.

Before:

http://tapatalk.imageshack.com/v2/15...ab76269778.jpg

After:

http://tapatalk.imageshack.com/v2/15...2d865dcb20.jpg

Wife has dictated that it is cheese.

How dare you not have cheese all the way to the crust.

I like crust.

WHY CAN'T YOU HAVE CHEESE WITH IT

When you make it, you can have as much cheese as you want, wherever you want it.

:harumph:

That wasn't a mean comment! It was meant to be funny. It was telling you how to train your man.

Maybe you'll be able to know for sure if you ever have one in the future.

I'm curious to know what they advertise they do that they don't? As for customer service are you talking about carrier or bge? If you're talking bge I think you are misguided. My father's green egg cracked after he had it for 7 years (bottom base ) they replaced it free of charge.

I can totally see people saying they don't want to spend that kind of money on a cooker, but to say it's over-rated just speaks for how much you would use it. If you're like me and cook 3 to 4 meals a week on it then it's a pretty good buy. To each their own.

It's only charcoal right?

Yeah, lump charcoal.

But because of it's tight seal you can regular temperatures really well and go from low to high fairly easily?

Good looking pie, FMB!

Yeah. Fairly easy to control both ways.

Looks dry

:4321:

I know you don't like my advice, but if you make another pizza try fresh mozzarella, fresh spinach, artichoke hearts and "crushed garlic". Amazing stuff man.

Actually you gave me a good idea for dinner. I'm gonna do a pizza. Thank you good sir

Rotisserie port loin... http://tapatalk.imageshack.com/v2/15...dd18e88b18.jpg

Not at all, man. I just like busting your chops. ;)

I love fresh mozzarella, but I don't generally use it because it's so wet. Makes pizza soggy, in my experience. If you have a trick for driving off some of that moisture, I'm all ears.


:thumb:

Okay, gotta get my holiday dinner up before ...
 

...holiday weekend ends, despite how I feel about looking through pics and resizing etc.


Didn't get a pic of everything because it was insane trying to serve 6 adults and two out-of-control kids. So I forgot to shoot the Brie en Croute and the mushroom meatballs. Only, got one hors-d'oeuvre which was the figs stuffed with a goat cheese mousse, walnut and honey balsamic drizzle. Followed by appetizers of lobster bisque, Mandarin orange salad with Japanese rice wine vinaigrette topped with sunflower seeds. Then there's the entree of prime rib, horseradish sauce, sour cream and chive mashed potatoes, roasted vegetables and popovers. I'll do the desserts in the next post.

I do have a pic of the prime rib with the wine sauce on top too but it looks ugly—like a big black spot. It was delicious though. I was the only one who loves horseradish sauce with my prime rib. Love it!

The entree is gorgeous!

You can drain it through a sieve for a period of time. I agree it makes pizza soggy but I still use it even though I wind up wiping it with a paper towel while it cooks if I haven't strained it.

Yeah, it worked out well, though I was a nervous wreck the entire time. Finished it off in the oven for 15 minutes.

I really worked on styling my own plate—no one else got the rosemary garnish.

Beautiful presentation, BucEyedPea.

I'd certainly attempt to impregnate you after that spread. Hypothetically speaking.

Looking at sweets is making me nauseaus today but...
 

...here I go.

Poached pears in wine sauce. ( Clove, Cinnamon Stick and Anise, and one Vanilla Bean, Sugar, orange and lemon peel)

Mini Kugelhopf Gingerbread Cakes served with the poached pears, wine sauce and whipped cream with a touch of cinnamon.

What I call my Winterberry Cake which I serve every year. It's angel food, frosted with whipped cream, fresh raspberries and served in a homemade raspberry sauce.

Cafe Verona coffee from Starbucks.

Got a message that I can't put up last image, so I will post it next. It's just the kid's treat.

Thank you.

LMAO :LOL: :thumb:

Now for the kiddies.
 

Hot cocoa with marshmallows and a candy cane and some of my cookies.
This bunch loves marshmallows. The confectionary sugar covered cookie in the back is a hazelnut madeleine. It's usually my French cookie when I do the world cookies. So I did make one.

BucEyedPea those desserts look as scrumptious as your own exposed flesh, but the lack of chocolate is certainly a concern.

I am going to show a pic my sister took of my table setting. Since, I put a lot of work into them and they are part of the dinner imo. They're even real food.

There are faery lights in the middle vase but they weren't turned on when the photo was taken. Rats. I could add them in photoshop though. They were turned on later.

A few weeks ago we went to Antico in Atlanta. First few bites were amazing, but by the second piece it was disappointingly soggy. I don't know if they use fresh mozzerella not, but excess moisture can really ruin a good pizza. Veggies can do the same thing.

There was the hot cocoa. Gifts of chocolate are put in stockings. Does that count?

I usually make a Dutch chocolate crackle cookie which is really good. Past two years I stopped making all the cookies from around the world because I didn't have the time, after doing Thanksgiving and because there's so many of them, too many are left over. I used to have neighbors and friends over for dessert with a big crowd to finish most of them but this year it was an all family affair.

It's called moderating the sugar. :p

Wow, BEP, looks like it could have come out of a magazine. Impressive.

I've never tried to cook a meal with that many different dishes/courses.

Believe me, it was insane. I barely spoke to anyone it was so intense. Don't know why because I make this meal EVERY Christmas. I think because it was so many more people. The SO helped but I had to be a Nazi with the resident student laying around in her room trashing the place. The entree is the easier part though. I do the baking earlier and store though, including the pears. Made the bisque base earlier. That helps. That came out really well with people wanting seconds and thirds. Popovers have to be done when meat is cooking near the end.

Plus I had to make the Sicilian egg strada for breakfast and cranberry, walnut sour cream muffins for breakfast.

I call it Christmas stress.

Thank you.


Well, I am an art director. (graphic design) I have styled many photos for ads and brochures and been paid to do it. So I know how to set up the shot. This has errors in it but that's fine for home. I am very into aesthetics though. It's my livelihood.

Jesus, amazing looking dishes. I'd eat every one of them. Really spectacular looking as well in presentation.

I'd love to be invited next year!

I loooooooove Antico's.

He has chops?

You have to behave first. :p

Thanks for the tip for when I'm in Atlanta again.

I made a pretty tasty marinated pork tenderloin tonight.

I tried my hand at the potato galette with duck fat per the suggestion of FMB! I looked at several recipes including ones from Julia Child, Cooks Illustrated and Bon Appetit.

I ended up doing it mostly on the stove top in a CIS and finished it under the broiler. It probably cooked faster than I had planned because the bottom potatoes were burnt and the middle ones were maybe a little over steamed. I rinsed the starch off the potato slices as recommended by two of the recipes but did not add cornstarch back to the dish as recommended by Cooks Illustrated. That was a mistake because the layers slid apart as I dumped it. I think the starch may have held it together. Also could have done with a little less fat, although with the corn starch added it might have worked.

There was some really good flavor there, but it didn't work as a galette, and the bottom layers were too blackened, so no pics.

Mrs. Lewdog has been trying to do that for years. What can I say, I'm a born rebel.

How long do you normally spend cooking a meal during a normal weekday night? I'm assuming not everything is super extravagant unless you're home a lot?

Is it normally soggy to where you can't pick it up?

Oh no, not at all. I can spend from 20 minutes to an afternoon making a meal.
Other than the prime rib, my favorite meal is a simple hamburger.

I got a slow cooker for Christmas to help me save time preparing. But honestly it's really more for him because he'll wind up eating Lean Cuisine when I have to travel for work—or beans and toast. He just will not cook.

This way he can toss some healthy veggies with meat into a pot and have something decent for little work. I need to keep him healthy and alive. :p

I'll show my first slow cooker meal that I made a few days after Christmas next.

SR turned me on to them. Best pizza I've ever had.