Thread: Just turned my last 2-week stay extension

Neon, it's called seasoning . You do not wash your coun breads skillet nor your coffee cup . Thus they become seasoned.

I wash my cast iron with hot water and a soft rag, wipe down with thin coat of oil after drying.

everybody down here does lol, now i thought you had gotten some culture and there you go blowing it with one comment.

Originally Posted by NeonMoon

"Skillet"? Who makes cornbread in a skillet?

[QUOTE=NeonMoon;2146055]Set an extra plate....I just got hungry again

GET HIM SeaRay

Can't say to much, I was fixing fish, tater salad, cream corn, biscuits and watermelon rind pickles.



Did I leave too much space on my plate this time????
SeaRay

Originally Posted by NeonMoon

Yep....with paper liners, no washing tins

Oh! Good Lord!!

neon,
introduce these "gewbers" to a "HOOZ-YAR" plate size breaded tenderloin samich,complete with lettuce,mater,onion and pickle
they will think they are in heaven.

transplanted " HOOZ-YAR"
INTERSECTION ,ST.RD 67/ AND STATE ROAD 38

Originally Posted by BAMA S

Neon, it's called seasoning . You do not wash your coun breads skillet nor your coffee cup . Thus they become seasoned.

yup, the only way to do corn bread and just wipe it out good and ready for the next time.

Originally Posted by Rees Guide

And you aint treatin it rite either, bread skillet dont see no water and stays in the stove for storge.

Where am I supposed to dry my socks?

Originally Posted by BAMA S

Neon, it's called seasoning . You do not wash your coun breads skillet nor your coffee cup . Thus they become seasoned.

Styrofoam cups don't get washed

Originally Posted by feelay

I wash my cast iron with hot water and a soft rag, wipe down with thin coat of oil after drying.

Hot water and stiff brush on mine.

Originally Posted by feeshrman

everybody down here does lol, now i thought you had gotten some culture and there you go blowing it with one comment.

Originally Posted by ROLLUMUP

neon,
introduce these "gewbers" to a "HOOZ-YAR" plate size breaded tenderloin samich,complete with lettuce,mater,onion and pickle
they will think they are in heaven.


transplanted " HOOZ-YAR"
INTERSECTION ,ST.RD 67/ AND STATE ROAD 38

I'd rather have 3-4 mountain oyster sammiches with sliced onion, horseradish, and mustard

Just noticed the bottom line, I lived in Pendleton for better than 20 years. Ever eat mountain oysters at Fadleys when they were open? If the Cozy is still open over in Markleville, they used to have a pretty good jumbo tenderloin.