**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
How to preserve Cilantro for weeks
Chocolate - Melting
Do not overheat , melts at 110F, do not let moisture in , will cause it to sieze
Seasoning Cast Iron Skillets
Scrub your pan by pouring a half cup of kosher salt into it and rubbing it with a paper towel. This will scour out any dust and impurities that may have collected in it prior to use. Wash it thoroughly with hot, soapy water and dry it carefully.
Oil your pan by rubbing down every surface with a paper towel soaked in a highly unsaturated fat like corn, vegetable, or canola oil. Unsaturated fats are more reactive than saturated fats (like shortening, lard, or other animal-based fats), and thus polymerize better. It's an old myth that bacon fat or lard makes the best seasoning agent, probably borne of the fact that those fats were very cheap back in cast iron's heyday
Heat your pan by placing it in a 450°F oven for 30 minutes (it will smoke), until its surface is distinctly blacker than when you started. An oven will heat the pan more evenly than the stovetop will, leading to a better initial layer of seasoning
Repeat the oiling and heating steps three to four times until your pan is nearly pitch black. Pull it out of the oven, place it on the stovetop to cool. Your pan is now seasoned and ready to go
Many Thanks To Kenji Alt-Lopez - Serious Eats
For People who don’t really like buttermilk to drink but consider it a necessity to make cornbread.
Buy ½ gallon, freeze in large ice trays and store in freezer bag for future use. ½ gallon will fill 4 trays with about a cup remaining.
8 cubes = 1 cup approx.