Re: Dinner in the year of our lord 20241031.

On Sat, 9 Nov 2024 20:24:41 -0500, jmcquown <j_mcquown@comcast.net>
wrote:

On 11/9/2024 7:34 PM, Dave Smith wrote:

On 2024-11-09 7:22 p.m., dsi1 wrote:

On Sat, 9 Nov 2024 18:03:15 +0000, Carol wrote:
>

dsi1 wrote:
>

On Fri, 8 Nov 2024 20:15:06 +0000, Carol wrote:
>

dsi1 wrote:
>

On Fri, 8 Nov 2024 0:06:55 +0000, jmcquown wrote:

Ditto, Dave.  I nearly always use a cast iron skillet to cook
burgers.  Excellent heat conduction, great browning, able to
cook them to just your preferred doneness.  A grill works for
that, too.  I'm not sure what "new ideas" dsi1 is looking for.
It's just hamburgers.
>
Jill

>
You're wrong about cast iron being an excellent conductor of heat.
Information about the thermal conduction of metals is readily
available but my guess is that you're not into scientific tables
or science in general. Why do I even bother with yoose guys?

>
David, most of the talk is about heat retention and how useful it
is.

>
Americans don't cook with heat retention. Hawaiians, on the other
hand, certainly do.
>

>
David, mainlanders, especially from the south DEFINATELY cook with heat
retention.  They may not think of it, but they know it, everytime they
select a pan.

>
Name one dish.

 
Steaks, pork chops, pancakes, pineapple upside down cake.....
 

Adding to the list: chicken or fish cooked in skillet.  Fried potatoes,
any number of vegetables.  Heat retention is important in cooking no
matter what culture.  Imagine cooking food in a cheap-ass wok that can't
hold the heat for a stir-fry.

Has Jill admitted that she was wrong when she said that cast iron's a
good heat conductor?

--
Bruce
<https://emalm.com/?v=SQqZJ>