This weekend marks a celebration of the people who shape young lives with care and devotion, who tirelessly teach and motivate, who coddle injuries and still expect the very best performance. Then, the day after the Kentucky Derby is Mother's Day. Let's make Mom a cake and a drink; she deserves at least that much.
I've been waiting for my mother's (she gave me some of her Lodge ones that friends had given her over the years, but jealously preserved her good ones), but eventually got tired of that. So I went and read up on what good cast iron is, and how to test it (does it rock? is it cracked? etc), and started hitting the thrift stores and antique shops and flea markets and things. So now I have a set from #3 to #9 (plus a waffle maker and several gem pans), Vollrath 3/4/5, Wapak 6/7/8, Favorite/PiquaWare 9. It's worth learning how to strip and derust and reseason, to get the beautiful old pieces; they're so light compared to the modern Lodges! And cooking surfaces as smooth and slick as enamel. You pay a premium for Griswold and Wagner (which are arguably worth more than other brands), but you can get BSR, pre-machine-pour Lodge (single-notch and triple-notch), Wapak (except the indian head ones that cost a mint), etc. for reasonable prices (usually cruddy as hell, but ... learn to strip and refinish; it's easy).
My grandmother gave me her 10" skillet from the late 1930s, which by 1977 had been warped by years of campfire (no grate) cooking. My grandmother hadn't used it for about 10 years and it was in sorry shape. Under her careful tutelage, I cleaned and reseasoned it, was admonished to NEVER USE SOAP!!!!, and after a couple years, the warp disappeared (nice fat old spiral burners on my electric range, I think, did the trick).
It's a treasure. My daughter has requested I leave it to her in my will if I don't pass it on beforehand.
Pineapple Upside-Down cake seems basically like the American version of the French Tarte Tatin, which, as is entirely appropriate, allegedly originated when - at least in one French version of the story - the Tatin sisters got so punch drunk on eau de vie that they confused the recipe order of the pastry and the fruit. Whether that's accurate or not, I cannot imagine such a dessert without strong alcohol to accompany it. My late dear mother wouldn't have imagined any dessert without a bit of strong alcohol to accompany it.
Gah!! I find it remarkable that for once the photo accompanying a recipe looks pretty much exactly like the contents of one's stomach several hours later.
Just, you're supposed to rub it with oil and get it hot so the oil sinks in and protects the iron from rusting. And I figure, if you've got a pan full of hot oil, you might as well take advantage.
I've been waiting for my mother's (she gave me some of her Lodge ones that friends had given her over the years, but jealously preserved her good ones), but eventually got tired of that. So I went and read up on what good cast iron is, and how to test it (does it rock? is it cracked? etc), and started hitting the thrift stores and antique shops and flea markets and things. So now I have a set from #3 to #9 (plus a waffle maker and several gem pans), Vollrath 3/4/5, Wapak 6/7/8, Favorite/PiquaWare 9. It's worth learning how to strip and derust and reseason, to get the beautiful old pieces; they're so light compared to the modern Lodges! And cooking surfaces as smooth and slick as enamel. You pay a premium for Griswold and Wagner (which are arguably worth more than other brands), but you can get BSR, pre-machine-pour Lodge (single-notch and triple-notch), Wapak (except the indian head ones that cost a mint), etc. for reasonable prices (usually cruddy as hell, but ... learn to strip and refinish; it's easy).
YOU MONSTER!!
I don't question your anticipation one bit!
My grandmother gave me her 10" skillet from the late 1930s, which by 1977 had been warped by years of campfire (no grate) cooking. My grandmother hadn't used it for about 10 years and it was in sorry shape. Under her careful tutelage, I cleaned and reseasoned it, was admonished to NEVER USE SOAP!!!!, and after a couple years, the warp disappeared (nice fat old spiral burners on my electric range, I think, did the trick).
It's a treasure. My daughter has requested I leave it to her in my will if I don't pass it on beforehand.
I've always wanted to do that!
Duh. Obviously they come from pine trees. Jeez peeples!
Beautiful, both the cake and the cocktail.
Pineapple Upside-Down cake seems basically like the American version of the French Tarte Tatin, which, as is entirely appropriate, allegedly originated when - at least in one French version of the story - the Tatin sisters got so punch drunk on eau de vie that they confused the recipe order of the pastry and the fruit. Whether that's accurate or not, I cannot imagine such a dessert without strong alcohol to accompany it. My late dear mother wouldn't have imagined any dessert without a bit of strong alcohol to accompany it.
Bottoms-up, ma!
FFS, don't start that again!
FFS, don't...on 2nd thought, one inside joke is as good as another.
You're welcome! :D
Never needed to make my mother a drink. Never found her secret stash either.
Substitute bacon fat for the butter. Just use the leftoververs that are in the pan from frying up a few rashers
Gah!! I find it remarkable that for once the photo accompanying a recipe looks pretty much exactly like the contents of one's stomach several hours later.
Chicken or doughnuts? You mean and, don't you?
And is good :)
Just, you're supposed to rub it with oil and get it hot so the oil sinks in and protects the iron from rusting. And I figure, if you've got a pan full of hot oil, you might as well take advantage.
The cake right? Not your mother...
Doncha love it when a plan comes together?