contest The March Dutch-Oven Classic
- Thread starter SumOfMyBits
- Start date
SumBits can decide the requirements.
I agree completely. Latitude can make or break an entry.
I hope not...I'm planning on my carnita idea! (I'm lying....I just want to make carnitas.)
Go Sum!!! You da man!!
I'm sure Sum will do us all right....
Handed the Staff of Wizard...
I imagined a Dutch Oven cook-off to be just that. Everything cooked would have been performed in a DO.
Dressings, like salsa, guacamole, and hot-sauce etc. would be fine to add as a topping. Anything that could be considered a condiment, garnish, or Foo is fine to add later.
Anything that needs to be "cooked twice" like carnitas or stuffed pastry are walking in the gray area. Technically, both could still be performed in a Dutch Oven, but there's enough room for hoodwinking and bamboozling. <-- I'll need to consult with SoFlo Posse members about this gray area.
[ex] We will not see Dutch Oven ribs finished off on the grill, nor the smoker, nor the skillet.
I'll make a final ruling tomorrow evening.
I imagined a Dutch Oven cook-off to be just that. Everything cooked would have been performed in a DO.
Dressings, like salsa, guacamole, and hot-sauce etc. would be fine to add as a topping. Anything that could be considered a condiment, garnish, or Foo is fine to add later.
Anything that needs to be "cooked twice" like carnitas or stuffed pastry are walking in the gray area. Technically, both could still be performed in a Dutch Oven, but there's enough room for hoodwinking and bamboozling. <-- I'll need to consult with SoFlo Posse members about this gray area.
[ex] We will not see Dutch Oven ribs finished off on the grill, nor the smoker, nor the skillet.
I'll make a final ruling tomorrow evening.
SoFlo has spoken. Can anyone stand against them? I think not.
salsalady
eXtreme Business
maybe with a tripod~
in the mean time, slow cooking in a crockery/enameled/CI pot....MMMmmmmmmm.... It' so good~~~~
on the down side- true story here- We bought a cheap-a$$$ CI D.O. at the local hardware store and when it was put into the oven for the first time in preparation for it's first seasoning......SNAP!~......FRCK!......,...CRACKED along the bottom. POS CI...
let me know if you need any interpretations of the abbreviations in the above paragraph~
I'm back to my original plan of borrowing the neighbor's CI pot and "forgetting" to return it.
sheesh, I gotta laugh at something since my big pot is cracked!
It's worth it to get a "Lodge" brand one. Some things you just don't want to skimp on. Any camping or sporting goods store should have them. Oh, and I would suggest getting a camping dutch oven, with little legs and a lipped top.
It can still be used in the oven, but you also have the flexibility of busting out the charcoals and doing it old west style.
It can still be used in the oven, but you also have the flexibility of busting out the charcoals and doing it old west style.
I sure hope you're going to get your money back! I've never heard of that happening. It must have had a defect in it from the start.
My dutch is a Coleman. I snagged it at Wally World in the camping section for about 30 bucks. I really like it!
midwestchilehead
eXtreme
I own some LeCreuset, but tend to use my Lodge CI stuff more. My wife rolls with the LeCreuset more often.
I'm a big, big LeCreuset fan. I prefer dealing with enameled cast iron. Makes cleanup so much easier. I also like the lifetime guarantee. If you so much as accidentally chip it, they'll send you a new one promptly. (Whether or not you can prove ownership!)
I love baking bread in my dutch oven.
And the colors are super cute and precious.
I love baking bread in my dutch oven.
And the colors are super cute and precious.
Holy Crap.
I love my LeCreuset, I've had this one pot for 30 years. My mom turned me on to it years ago when she worked in a cooking store and gave me that one for Christmas. I just wish it wasn't so god damn expensive, but your right Marcie about the guarantee, just like Craftsman Tools. Too bad I'll be sittin in the Residence Inn in Boise and can't take it on the plane.
It does have all the colors of the rainbow, mines blue, I don't know about cute or precious though, just cooks good.
It does have all the colors of the rainbow, mines blue, I don't know about cute or precious though, just cooks good.
Most chefs I have met are functional about their tools and equipment. Fancy colours and patterns can detract from what's in the pot imo. But, if it floats your boat 
Bare cast iron cookware just have a rugged/rustic feel to me. Plus, I swear I can still taste my great grandmother's cooking in my skillet to this day.
I do agree, however, that enameled CI has a place in the world. I just don't own any.
I do agree, however, that enameled CI has a place in the world. I just don't own any.
midwestchilehead
eXtreme
Don't get me wrong - I use both bare CI and my super cute and precious blue and yellow LeCreuset too. The enameled surface does make clean up really easy, so sticky or greasy stuff usually goes in the LeCreuset. I also use it to make my killer hot sauce. I tend to like fond and deglazing, though, so my bare CI is the go-to stuff for most things. I didn't realize that LeCreuset had a life-time warranty. I never read the package inserts, apparently. Good to know. Thanks Marcie!