It's a sickness

[ForestCreature]

Yep, I NEED HELP!
I have this disease, it all stems from Cast Iron cookware.
Yet another set added to the collection. This time it's a #8 chicken fryer
with the flat lid that can be used as a griddle. I'm running out of room!
Not sure of the maker, all it says is made in the USA and #8 with a FS under the 8 and a D with what looks like a small heart above it.

The pot looks like they seasoned it once and never used it. I gave it a good scrub and a fresh season...fried chicken anyone!

[tlhdoc]

I love fried chicken.  When are you making it?

[wavery]

Yep, I NEED HELP!
I have this disease, it all stems from Cast Iron cookware.
Yet another set added to the collection. This time it's a #8 chicken fryer
with the flat lid that can be used as a griddle. I'm running out of room!
Not sure of the maker, all it says is made in the USA and #8 with a FS under the 8 and a D with what looks like a small heart above it.

The pot looks like they seasoned it once and never used it. I gave it a good scrub and a fresh season...fried chicken anyone!

Do you deliver?? :J

[ForestCreature]

looks like I better get the 16" fryer out :cool:

[cyclone]

So - you are coming to Bandy Creek, right???

[flyfisherman]

Could that thing possibly be used for frying fish ... like maybe bluegills?  And, I don't mean to cause any trouble or anything, say frying those fish in lard?

Just asking some questions, that's all.



Fly

[ForestCreature]

Could that thing possibly be used for frying fish ... like maybe bluegills?  And, I don't mean to cause any trouble or anything, say frying those fish in lard?
 
 Just asking some questions, that's all.
 
 
 
 Fly

It could be a stretch, but if said fish are clean, filleted and battered anything may be possible. While the fryer isn't too deep, I believe that 3" (maybe 3 1/2) would be deep enough for fish....

It's all that lard that raises an issue , that really is not in my diet at this time.

[wavery]

It could be a stretch, but if said fish are clean, filleted and battered anything may be possible. While the fryer isn't too deep, I believe that 3" (maybe 3 1/2) would be deep enough for fish....

It's all that lard that raises an issue , that really is not in my diet at this time.

Instead of using the term, "Lard", use it's real name........"Pig fat".....that'll cure ya :J

http://dictionary.reference.com/browse/lard

You might like to try olive oil. It's much lighter and more appropriate for delicate fish.  :sombraro:

[chip]

Instead of using the term, "Lard", use it's real name........"Pig fat".....that'll cure ya :J

http://dictionary.reference.com/browse/lard

You might like to try olive oil. It's much lighter and more appropriate for delicate fish.  :sombraro:

I like olive oil.  But there ain't nuthin' like fresh fish fried in bacon fat.  Which is actually just another form of        "Pig fat"......  

[tlhdoc]

Swine adipose tissue always makes food taste better.

[flyfisherman]

With the correct seasonings and the right flour/cornmeal cobination ... bluegill, perch or crappie, pan fried in cast iron with lard ... have no equal.  And,  of course, those fried fish ought to be served with grits, collard greens cooked with fat back, cornbread and sweet tea (southern style).



Fly

[wavery]

With the correct seasonings and the right flour/cornmeal cobination ... bluegill, perch or crappie, pan fried in cast iron with lard ... have no equal.  And,  of course, those fried fish ought to be served with grits, collard greens cooked with fat back, cornbread and sweet tea (southern style).



Fly

Cal me when your in your 60's :J

[flyfisherman]

Cal me when your in your 60's :J

Maybe you ought to call me when you get in your seventies!

[ForestCreature]

With the correct seasonings and the right flour/cornmeal cobination ... bluegill, perch or crappie, pan fried in cast iron with lard ... have no equal.  And,  of course, those fried fish ought to be served with grits, collard greens cooked with fat back, cornbread and sweet tea (southern style).
 
 Fly

Lake perch.....now you have my attention :cool:  yummmm

[AustinBoston]

You have no idea what fish you should be eating until you've had some Minnesota (i.e. Canadian) walleye, deep fried in a beerbatter or broiled with a little white wine.  I figured I'd given up good fish when I moved from New England to Minnesota, but when I tasted walleye for the first time, I learned I'd been deprived.

You have to be careful buying walleye, because a lot of stuff sold as walleye is really some farm-raised imposter from Eastern Europe.  But if you catch your own, then everything's known.

Austin