Sometimes, the baby makes some strange faces. Sometimes she is possessed. I can’t explain it, and I’m not sure I would want to know the explanation even if I could.
I was searching through the pictures, and came across a cute picture of Catie and the guys pouring our concrete, and I think the concrete came out really well, at least in my non-professional opinion. Except some weird people wrote their names in it.
I also found a cute picture of Anya and I…except in the original, my eyes were red. Not just your usual redeye, but bright, glowing, demon-red. Anya’s were fine. Ironic.
Anyways, the whole reason I was going through pictures was to find some of the pizza we’ve been making lately. We finally cleaned out and seasoned the cast iron pots Cabol found in the garbage back when we were still in Michigan, and tried using them to bake the pizzas in. They come out perfect, nice and crunchy, and never ever stick to the pan. I think I’m in love with cast iron.
Only one of those was a trash find. The other one we actually paid money for. I’m glad to see that in the photo the stove top was actually clean. I mean, of course it always is clean, um, but yeah.
I yearn for some nice cast iron pots. Sadly, due to their heaviness, they’re usually sacrificed when moving somewhere that involves shipping your possessions. Except for the annoyingly-bright colors, that Rachael Ray cookware looks nice too.
Kim and I were having a similar discussion as she oogled all the cast iron at an antique / consignment store we visited when she was here. It would probably be cheaper to become a blacksmith and make your own than to ship it to Norway, I think.
Hahahah, I agree.
I don’t care about the cast iron as much I do the PIZZA!!!! Andy are you going to make Pizza for me when I come up to visit? Yummy!
We have some cast iron that I never unpack because it sort of scares me. How do you season it? How do you cook pizza in it? What’s the scoop, I want to make cast iron pizza and be in love with cast iron too!
Search on google for seasoning – we rubbed ours with bacon fat (oil is bad to use, makes it sticky) and cooked them for 45 minutes or an hour, then wiped out the excess. When you clean them as you cook, don’t use a metal scrubby because you’ll expose the bare iron again.
The pizza doug I work with my hands to 2/3 of the pan size, then put it in the pan and push it out the rest of the way. The center should be fairly thin, and then the crust part thicker. Not sure how else to explain it, but maybe you like thicker pizza dough.