Dudes, I've gone Dutch! (oven that is) Recipes Requested!

[Kaido]

You can casserole a casserole.
You can bake a bake.
You can roast a roast.
You can't soup a soup.
You can stew a stew.

This the American version:

Q. What's the different between roast beef and pea soup?
A. Anyone can roast beef...

:biggrin:

 

[Kaido]

You can casserole a casserole.
You can bake a bake.
You can roast a roast.
You can't soup a soup.
You can stew a stew.

PS what is casserole a casserole?

Post recipes. Now I'm wondering what all the fuss is about!

 

[Xstatic1]

That's weird...in the states, casserole dishes are usually square (8x8 or 9x9") or rectangle (9x13") oven trays with tall sides made from glass or porcelain, like this:

I've actually never seen anyone use a cast-iron enameled dutch oven IRL.

Hey, is that Broccoli Cheddar Chicken? If so, that's in my rotation for dinner every month or so. :biggrin:

 

[WelshBloke]

You can make a vitamin, but you can't make a hormone.

You can if you run off without paying her!

 

[Kaido]

Hey, is that Broccoli Cheddar Chicken? If so, that's in my rotation for dinner every month or so. :biggrin:

Yeah, is it good? Recipe if so! I just got back on dairy so I've been going to town on cheesy stuff :biggrin:

 

[WelshBloke]

PS what is casserole a casserole?

Just saying that you can casserole something and that something can be a casserole.

Post recipes. Now I'm wondering what all the fuss is about!

I'm at work right now but I'll post some later in the week if you want.

But look up cassoulet (the French one) and Fabada (Spanish) for a start. Most meat and bean casseroles are variations on a theme.

 

[Kaido]

Just saying that you can casserole something and that something can be a casserole.

Ahhh I get it now.

I'm at work right now but I'll post some later in the week if you want.

But look up cassoulet (the French one) and Fabada (Spanish) for a start. Most meat and bean casseroles are variations on a theme.

I google image'd both of those...those are stews! This is a casserole:

 

[WelshBloke]

I google image'd both of those...those are stews! This is a casserole:

That's a bake again. If you cooked that like you cook a casserole you'd end up with a small dried up nugget welded to the dish.

Cassoulet is pretty much the definition of casserole. That's where the name casserole comes from.

 

[MrSquished]

Here is the braised short rib recipe I used to great applause yesterday. Only tweak is I added a few large Yukon gold potatoes, cut into thirds, when I put in the San Marzano Tomatoes and the red wine and added in some dried Thyme then as well.


BRAISED SHORT RIBS

3lbs Boneless Short Ribs (bone in works, but not as good)

Cook in batches, dont crowd the pan, the key is to sear the outside until goldeen brown. Put about 1/8-1/4" of olive oil and heat high first. It should smoke the whole room up, my stove fan never worked good enough. Each batch takes 6-10 minutes turning every 2-3 minutes. After its browned keep it in a bowl to keep it warm and catch the juices


While thats cooking cut your miripoix (or have it ready). I say keep it big and rustic, dont cut too fine.

1-2 Big Onions (spanish or vidalia)
2-4 carrots
2-3 cerery stalks
4-8 garlic cloves (just cut in half)
Season with salt and pepper

Put into the pan after the meat comes out and cook until clear and starting to brown

Next add...

1 28oz can whole peeled San Marzano tomatoes (I prefer Cento Brand)
1/2 bottle of Red Wine (I prefer something dry, an inexpensive italian red)
Meat and juices

Bring to a simmer and cover for a few hours. Stir once every hour.

Check for Seasoning

***Buy some good crusty french/italian bread for dipping

 

[CraKaJaX]

It's the fit and finish. Plus they are hand crafted by snootie French artisans.

That makes sense. If only the snootie French artisans came with the purchase.......

The fit I can see more than the finish. They are both enamel. Any home chef probably wouldn't be able to tell the difference in quality of food it's producing. If you want to brown something or sautee something, I don't see how the LC would be significantly better than the Lodge. I'm going to assume the finish would mean maybe some not-so-even hot spots? Maybe make cleaning a little more difficult? If you take care of your stuff, the cleaning shouldn't be an issue at all. IMO, not worth the extra bucks.

PS - I could go for some braised ribs (see recipe above) at 7:30 in the morning. Is this bad? Maybe I should have stayed out of this thread until this afternoon....

 

[slag]

bake is a verb
casserole is a noun
This forum is in the US, so we abide by the rules and norms of this society here.
Your "bakes" are considered casseroles here. Basically a bunch of stuff put into a ceramic or glass dish and baked in the oven. Can be with or without a lid.

 

[WelshBloke]

bake is a verb

And also a noun.

casserole is a noun

And also a verb

This forum is in the US,

Tis in the cloud matey.

so we abide by the rules and norms of this society here.

Your "bakes" are considered casseroles here. Basically a bunch of stuff put into a ceramic or glass dish and baked in the oven. Can be with or without a lid.

Well that seems very primitive. What about lasagne? Is that a casserole? Macaroni cheese?

 

[MrSquished]

PS - I could go for some braised ribs (see recipe above) at 7:30 in the morning. Is this bad? Maybe I should have stayed out of this thread until this afternoon....

Not a all, the next morning I had some leftover braised short ribs for breakfast. It felt so right.

 

[William Gaatjes]

william gaatjes would be proud!

Yes i am !
It reminds me , i have to use my own again.
Have to get a big piece of roulade for that.
I am salivating while thinking about it.