Whoo! I made stuff that weren't disasters! Cooking confidence regained!
Creamy pumpkin and sweet potato soup finished with some lime zest:
http://i.imgur.com/72iCWl.jpg[IMG]
Beef and mushroom stuffed acorn squash:
[IMG]http://i.imgur.com/p3DUxl.jpg[IMG]
Both were really good! Fist pump![/QUOTE]
Both sound great! I'm a sucker for stuffed squash. That soup sounds great, but I'm generally not much of a soup person.
That said, the last soup I made was Mulligatawny soup a couple of months ago: [url]http://allrecipes.com/recipe/mulligatawny-soup-i/detail.aspx[/url]
Made it on a whim having never heard of it before and I'd obviously never tried it before. Made a few slight adjustments to taste but I loved it. Planning on making it again and trying some other soups out here soon with the cold weather coming on. It sort of gave me a renewed appreciation for soup, I suppose. I recommend giving the recipe a shot for those interested. It's an Indian dish, but that recipe has enough of a western flair (I presume) that I think most people would enjoy it (I hate most Indian food). No idea how traditional that recipe is though, but it's fucking tasty.
Just got back from a ban, so I hope to post some stuff soon. Just had some delicious tuna steak this evening but I only snapped an iPhone photo. It was my first time cooking it myself, and Jesus Christ... It was one of the best things of I've made in months. Tuna is now in the regular line up, no doubt. Easy and delicious.
Edit:
[QUOTE=nakedsushi]^-- maybe you need to season the bottom too? Do live in a very humid climate? With cast iron, after I rinse it with water and dry it off, I usually put it back on the stove for a couple of minutes with the heat turned to low just to be extra sure. Then I wipe it with a dab of oil in a paper towel. Maybe try that for the bottom too? But not too much oil![/QUOTE]
This is exactly how I care for mine and I have no problems. Iron skillets are testy little things.