Well, at least the new to me cornbread recipe was a success

[KitchenWitch]

in the silicone pan even!

I hate greasing baking pans so I bought a bunch of silicone bakeware. I have been about 50% successful with using it.

This time I was successful.

The kid is begging me for another piece (I gave her a sample). We are having it with chili for dinner tonight.

[TK421]

1. Your chili+fresh cornbread=can I come over to eat at your house?

that sounds so good! Cornbread seems to be made for chili...

[KitchenWitch]

2. Sure, you will have to pardon the mess

I cannot keep up with my husband's clutter.

[TK421]

3. I'm sure your place is immaculate compared to mine, and I wouldn't even mind

if it wasn't! :9 but I just realized how far away I am....you'll have to take a picture of the meal

I know...I'm a spoiled brat! One of these days I'm going to give you something! A certain taco salad recipe from my sister comes to mind!

[KitchenWitch]

4. I would love the taco salad recipe.

[TK421]

5. I will PM it to you in a couple of hours

:hug: sorry it will take that long, but the show is letting in right now but I will have it for you tonight!

[TK421]

7. Check your PM now

:D

[KitchenWitch]

8. Got it and printed it out!

Looks yummy.

[TK421]

9. It is...I really hope you like it!

I can't imagine you wouldn't :thumbsup:

[Strong Atheist]

6. Glad something is going well

for you... :hug:

[kentauros]

10. Have you ever tried silicone-coated parchment paper?

It works great, too.
That or the traditional, decades-seasoned cast iron frying pan

[KitchenWitch]

11. I have four cast iron frying pans and one cast iron dutch oven

I have never tried the cornbread in those.

[kentauros]

12. Growing up, that's all my mother ever used for cornbread.

I haven't made it in years, but other than using it for pancakes, that's the only other purpose for a cast iron pan in my collection :)

You really don't have to oil it as whatever fat is in your recipe will suffice as will the seasoning on the pan. Just be careful not to burn it or it will stick ;)

[KitchenWitch]

13. We just got rid of all of our teflon coated pans

except our contact grill and our wok.

Stainless steel and cast iron is where it is at for me.

[kentauros]

14. I have one teflon pan and that's a wok.

However, it's sratched, so I don't use it anymore. I went back to my carbon steel wok-pan. I have a double-boiler set of Chantal pans I got discounted from one of their scratch-n-dent stores here. And this past Christmas my parents gave me the 3-qt multiclad Cuisinart saucepan I asked for :) For one person or two, it's just the right size.

For a guy, I've got a pretty well-equipped kitchen and know how to use all of it

[KitchenWitch]

15. I am always impressed with a man who knows his way around a kitchen!

[kentauros]

16. I better!

I had a year and a half in Pastry/Baking classes :P

[Tangerine LaBamba]

17. You DO have a nice kitchen, sounds like

That's a great Xmas gift, by the way.

The wok, though - throw it away. You never want a teflon-coated wok since the temperatures you need to get the wok to are going to destroy the teflon. It's just wrong, wrong, wrong.

Here's a hint - if you live near a Chinatown, or have access to any Asian market, buy the cheapest, lightest, biggest wok you can find - you'll need to use oven mitts to handle it when you're cooking, but you'll get the best results.

Good luck!

[kentauros]

18. Thanks for the advice :)

That is one reason I haven't used the teflon pan, plus I'm wary of the scratched portion flaking off. It has not been used in several years. I hate throwing things out (that environmentalism coming through) but I don't want anyone else using it either. Can it be recycled?

I use the wok-pan though because it's just me and I do not have a gas stove. So, the normal benefit of the traditional wok is lost on an electric. However, the one knife I use for all my prep is a Chinese veggie cleaver I bought at a Chinese-run "Budget Restaurant Supply" store :D

Houston has many Asians from all over that continent :)

I could post pics of my kitchen, but I don't want to be responsible for fainting DU-members :P
(It is a true wreck; I lose energy just looking at the mess. Yet I still get it straight enough to cook meals without hassle...)

[Tangerine LaBamba]

19. Here's a good use for your wok:

Make it a planter, or use it as a bowl where you throw your keys and change when you get home. Or - this is the best of all - throw it away. It's nothing but a hazard.

My favorite knife is a four-dollar cleaver I got in a Chinatown somewhere so many years ago. I love my Sabatiers, but they don't get nearly the workout that my beloved cleaver does.

You can cook with a wok on an electric stove. I do it al the time. When you buy your wok in the Asian market, you'll see that they also sell metal rings that fit perfectly around a burner. That's what you do - put the ring around the burner, turn on the heat, set the wok on it when it's heated up, give it a minute to warm up, then add your oil, swirl it, and cook away!

Also, get a round-bottomed wok - it works a whole lot better than a flat-bottomed one.

See - the door to Chinese cooking was just opened for you! Ain't DU great?

Eat, honey, and enjoy!!!

[kentauros]

20. Yes, DU is great! :)

I just need to master the coconut curry sauces now ;)

I'll see what I can find at the Diho Plaza soon :D

Oh, here's an old pic that has my cleaver in it:

[ashling]

21. REAL cornbread must be made in a cast iron skillet.

Accept no substitutes