Monday, June 20, 2011

Taco Seasoning

Inspired by Aaron. We bought everything for tacos but forgot the seasoning. After reading Aaron's recipe for it I wanted to try to make our own. I agree with Aaron, we will never buy "the mix" again. I thought about making a bunch of this up sometime to use for dips and such at a later date.

I was so happy with the results. This made my nose run, but didn't make my mouth numb or taste disgusting. This was a really good spicy. This year we are going to try to grow some foods and herbs as fresh is much better than boxed or canned.


Stay tuned for a better recipe after a food dehyrater is purchased and some peppers are grown.


You can either mix this up beforehand or add it while you are cooking, it doesn't really matter. Brown your beef adding a dash of salt and pepper to help season and drain. Add in the seasonings and 3/4 cup water. Simmer and let it thicken.

Measurements are approximate. Can be altered to your taste.
1 Tsp - Paprika
Dash - Cilantro
Dash - Onion powder
Dash - Garlic powder
1 Tsp - Cayenne pepper
1 Tsp Cumin seed
Dash - Salt
Dash - Pepper


Sunday, June 19, 2011

Reseasoning Part 2

As stated in my last post, I need some steel wool before I can reseason these. I'll post after pictures and any other information in part 3. Thanks Dad for all the skillets and thanks Mom for the bacon press. Some of the skillets are really bad, but all can be saved. The small ones will be great for single items or small stuff. I'll have to check out some new recipes and find uses for all of them.


Before:

Small #1

Small #2

Small #3

Big #1

Big #2


Bacon Press (really bad)!


Reseasoning Part 1

The SOS pads I nabbed from Mom didn't hold up to the cast iron, so I'll have to get some steel wool. The Dutch Oven didn't have any rust, but needed reseasoned. The griddle is preseasoned, but I've heard that it is a good idea to season anyway. Thanks Mom for the griddle and Dutch Oven.

How to season a cast iron skillet or other cookware.

There are many ways that people say to do it, this is just the way I do it.
- Preheat oven to anywhere between 400-500*.
- Using cooking oil (I use olive oil) pour small amount into pan. Using a clean paper towel rub the oil around coating the entire inside cooking surface and around the lip and top of the outer. Some people do the outside as well, but I never have. Don't puddle it, but you'd rather have a little much than not enough.
- Place item into preheated oven for roughly an hour or so, little longer won't hurt. Turn on any fans that you can because the stove will be really hot and the oil may cause a little smoke.
- Let cool in oven or on hot pad.

When done the pan should be nice and glossy black. Each time you cook with it you're actaully reseasoning it so it will only get better with use.

I didn't get any pictures beforehand of these items, but this is how they turned out.

Dutch Oven and lid



Griddle

Friday, June 17, 2011

Gifts A Plenty

So during my trip back home, I received many gifts. I got a cast iron griddle, dutch oven, bacon press and 5 or 6 skillets of various sizes. Some will need reseasoned so that will be the subject of my next post. How to clean and reseason a cast iron skillet. Thanks Mom and Dad!

Aaron, I plan on updating this more often especially with the nice weather coming.