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  • 4 weeks later...

Chicken hayashi (usually done with beef), one of those classic Japanese yoshoku (western style Japanese) dishes with Kewpie mayo on top, because Kewpie makes everything better. Also a chance to use my new Japanese bowl (although I think it's meant for ramen).

 

IMG_20191205_185252_01.jpg

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3 hours ago, Gotters said:

That hayashi is a new one on me @stephen129 looks great, did you follow a recipe, share please if so.

 

It's just one of those curry roux block things. I did add some random stuff in though. Some coffee, bit of ketchup, a blitzed up apple, honey, garlic etc. It'd be very easy to make from scratch though. It's basically a Japanese take on a French beef stew. Some yoshoku is great, katsu, Japanese curry, some pastas, other things are a bit questionable.

 

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  • 4 weeks later...

The wife got me a Lodge cast iron pan for Christmas. I’ve been pining after one for ages. They take a little looking after (seasoning etc) but I like all that sort of stuff. Highly recommended. 

 

So far it’s behaved admirably especially as the seasoning hasn’t really fully developed yet.  

 

Sausage.

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Potatoes.

 

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Steak.

 

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And today’s lunch, Mexican Corned Beef Hash.

 

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the Lodge pans come pre seasoned so give you a good starter to work on top of, I love mine, certain things just don't cook the same in anything but cast iron.

 

maintenance wise as you say they are a little more work but not much, i wash mine in warm soapy water (soap doesn't remove seasoning) then always give them a quick blast back on the hob to ensure they are thoroughly dry and can't rust in storage.

 

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Just now, jimmbob said:

Yeah I’ve used the same method, a quick wash, dry, heat on hob for max dryness! Then a light rub with oil. 

 

let me know if I'm teaching you to suck eggs but leaving cold oil in a warm pan won't create the polymerised surface on the pan that is 'seasoning' 

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Just now, jimmbob said:

Yeah that’s what I’ve been doing, heating to dry, light rub with oil, heat until it just starts to smoke, forget it’s hot, burn hand, leave to cool. 

 

ah, the smoking bit wasn't in your first routine, that'll help get you a surface.

 

do warn you about going down the rabbit hole on youtube of pan seasoning techniques - its mad the lengths people go to. 

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  • 2 weeks later...
  • 3 weeks later...
  • 2 months later...

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Sorry for blur. In front is todays dinner, behind is probably tomorrow's lunch and dinner. Used a hob -> oven method as detailed here. Could've probably left it on the hob longer and in the oven for less time but on a higher heat. Only spent 45 minutes in the oven, but it was a small chicken. Am currently very aware that I ate most of its fat in a single sitting (it went into the mash and gravy). Really not an ideal thing to cook when you're just serving a single person, but I don't know how long it'll be until I can cook a meal to share and I wanted to try it out.

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  • 2 weeks later...

Last night’s dinner. 

Bacon and asparagus pappardelle. 

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Followed by by lemon drizzle cake and a gallon of coffee. 

 

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We finished the cake for lunch. I’m now having cake regret. Might have a pepperami until it blows over. Lockdown eating is tremendous. 

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20 hours ago, jimmbob said:

Last night’s dinner. 

Bacon and asparagus pappardelle. 

009D424B-D62C-4D8F-8DDE-B4F05D3FDAD0.thumb.jpeg.6e3a6aa55a1198a35262a6de6dfa0b20.jpeg

 

Followed by by lemon drizzle cake and a gallon of coffee. 

 

DDD43B35-CB83-4CC9-BAA3-6876D4AC96FD.thumb.jpeg.18ab25d19adda6a02b91678a916fb257.jpeg

 

F3AE77C2-52FD-4F01-8E1B-640725F45C40.thumb.jpeg.c49f355719985dae92ded6472a43e1ee.jpeg

 

We finished the cake for lunch. I’m now having cake regret. Might have a pepperami until it blows over. Lockdown eating is tremendous. 

 

Any chance of the lemon drizzle cake recipe @jimmbob?

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