Nom nom nom - Food Thread

Rip_City said:

Gyoza (餃子) is a tiring effort but usually worth it.

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My family does kind of a potluck for Christmas Eve, and it's become a tradition for my family to request gyoza from me. Started traditional, but I've done some experimenting over the years. Last year I make J Kenji Lopez-alt's Carnitas recipe and used some of the meat for the filling. Turned out phenomenal.

Like that you used the pre-made wrappers. Tried making my own one year, it is simply NOT worth that effort!

Just bought myself a Lodge cast iron wedge pan and make this recipe. The scones are over flowing a little bit because the recipe makes 10 scones, but my wedge pan only makes 8 wedges and I packed all the batter in

RenegadeMonster said:

Lemon Blueberry Scones

Fresh blueberry scones for breakfast.

www.kingarthurbaking.com

Just bought myself a Lodge cast iron wedge pan and make this recipe. The scones are over flowing a little bit because the recipe makes 10 scones, but my wedge pan only makes 8 wedges and I packed all the batter in

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I usually bake my scones on a parchment lined baking sheet, have never used cast iron for them. Do you need to adjust the time? Do they get overly browned on the bottom?

I want a wedge pan like this!

It's been very challenging these past 5 weeks not having a kitchen - I was unable to make my traditional scones on St. Patrick's Day. We are prob 2 weeks out from finishing the kitchen renovation and I'd love to make something like this.

threesunrises said:

I usually bake my scones on a parchment lined baking sheet, have never used cast iron for them. Do you need to adjust the time? Do they get overly browned on the bottom?

I want a wedge pan like this!

It's been very challenging these past 5 weeks not having a kitchen - I was unable to make my traditional scones on St. Patrick's Day. We are prob 2 weeks out from finishing the kitchen renovation and I'd love to make something like this.

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No issues with them getting overly browned on the bottom. I did have to adjust my cooking time, but not because I was using cast iron, but because I over filled each wedge. Needed about 5 more minutes to pass the toothpick test.

This was the pan I bought and it's on sale now too! Bummer I missed the sale.

I got it after seeing my mother's non-stick wedge pan and the scones she made. They are good for brownies and corn bread as well. Or I don't know what you would call them egg things.

I went with cast iron because I'm trying to move away from "non-stick" cookware. Looks like silicone options exist, which might be easier to get the wedges out because you can turn upside down and flex the pan. But I'm happy with my cast-iron pan.