I will not call it a Philly Cheese Steak because I know plenty of you guys make that WAY better than I. Buy I have been on vacation all week so for my last Friday I decided to make some cheesy goodness. A half a red pepper, half an onion, a few jalapeño peppers, a small cut up rib eye (I know, it's not thin enough...if I could stop buying guns I might buy some sharp knives...) all cooked in my 10" Lodge skillet. I don't own any old cast iron but the new stuff I have has been phenomenal. I'll never go back to coated "non-stick".
Fresh peppers, onions, and jalapeños with some olive oil...
Add some sliced up rib eye...
Sliced White American for cheesy goodness...
French bread (I forgot to toast it, I was kinda starving)
And this is why I LOVE cast iron. Besides the fact you can use a REAL metal spatula without worrying about scratching a precious "non-stick" surface it took 30 seconds with a little water and a nylon brush to clean and get ready for the next meal.
Oh yes, the protection. I decided to do a deep cleaning and run a stone across a few parts of my new to me 2.5" 686-4. Also added a 15# rebound spring. It feels nice
|Bone 4 Tuna|
delicious... on both accounts
An unarmed man can only flee from evil and evil is not overcome by fleeing from it. - Col Jeff Cooper
NRA Life Member
Long Live the Super Thirty-Eight
Two thumbs up on both counts,you have more patience on the last pic than I do
|Nosce te ipsum|
Last time I stripped a revolver like that it took me weeks to get it reassembled
Great looking sandwich! Sometimes I scoop out some bread so it'll hold more contents!
I was in an Italian sandwich shop, the guy is making my sandwich, talking as he did it, asking about the ingredients one at a time as he added them. But first, as he's just getting started, he's scooping the bread and eating it. Pre-gloves, back in the '90s. And he is not fat, so he must not do this with every customer's roll. But I went with the flow, didn't get grossed out over eating out of my sandwich roll, and realized it was part of his culture. So that is my "Bread Canoe" story.
I have come back to this thread to look at the cheesey skillet picture.... a dozen times at least.
That sandwich is right up my alley now..
Have not been permitted to eat that way since my heart attacks early this year
|Stop Talking, Start Doing|
I need that. And I need it now!
Mind. Over. Matter.
Not weeks, but when I put an Apex kit in my 642 it took a couple of hours and a few choice words to get the new rebound spring in place. I took the opportunity to stone the rebound slide a bit and grease it a tad. Between that and the new springs it dropped the pull weight about 3 1/2# from what it was before.
Ditto! I'm going to have to give this one a try.
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