Posts tagged cooking
FINEX Cast Iron Skillet Review
A proper cast iron skillet isn’t something you just casually add to your mix of available cooking tools. It’s a different sort of cookware beast. It’s both primitive and utilitarian, and timeless in more ways than one. The utility never goes out of style and the actual pan itself – if you can secure a good one – can be a staple of your kitchen for decades or generations to come.
There’s a certain degree of mystery surrounding this piece of cooking technology as well. From competing views on how best to use it to various approaches for proper care and maintenance, the cast iron skillet is a surefire conversation starter. Whether you swear allegiance to its superior cooking abilities or you’ve never owned one before, a cast iron skillet is something every man should have handy.
I’ve never used a cast iron skillet before. I’ve heard of them, sure, but I just never had the opportunity to try one out. So when FINEX sent a cast iron skillet for us to review, I wanted to make the most of the opportunity.
FINEX markets itself as the first brand to bring machine-polished, heirloom-quality cast iron cookware back to the States for the first time in over half a century. Founded in 2012, the Portland-based FINEX Cast Iron Cookware Company is helmed by Mike Whitehead, who got the start-up company going with two successful Kickstarter campaigns. According to a 2014 interview, Whitehead was raised in his father’s metal fabrication and welding shop. He wanted to know more about where his food came from and what was contained in it and this led the founder to “search for a healthier alternative to chemically lined nonstick pans.” With iron being part of his family’s fabric, Whitehead was able to push forward with the new start up. His goal was to manufacture a locally produced product that was an improvement on the classic cast iron skillet. That meant developing a new take that focused on an ultra-smooth cooking surface, a quick-cooling hand-polished stainless steel handle and a characteristic octagon shape that looks sexy and helps with pouring liquids. The end result is pretty successful.
I just moved into a new spot, so once all the boxes were unpacked, I wanted to give this new cast iron skillet thing a try. I read up on the how to maintain your skillet. Figured this was important because the last thing I wanted to do was mess up heirloom quality cookware after my first recipe. The FINEX cast iron skillet comes pre-seasoned with organic flaxseed oil, but the first few times you use it, it’s smart to add a little extra oil while the skillet is still new. The more you cook with the thing, the more oil you will add and the more seasoned the skillet gets. This doesn’t mean that you can’t ever wash the skillet. Don’t soak it or put it in the dishwasher or make other rookie moves like that, but rinsing in hot water and using a mild abrasive like a scrubby pad, coarse salt or brush is totally acceptable.
Okay, I knew how to care for the thing, but what to make? You can literally make anything in a cast iron skillet. That’s what makes these things so badass. You can do a breakfast hash, sear meat, bake things – you name it. If it needs heat and you can cook it on a stove or in the oven, you can pretty much do it with the skillet.
I decided to make beer glazed citrus chicken because I like all of those things and I wanted to try something saucy with my first skillet run. Here’s a link to the recipe. You can click over for the details, but essentially I made a zesty citrus glaze in a sauce pan, seared up some chicken in the skillet and then tossed everything together and into the oven to bake. The results were pretty amazing:
I really love how this thing can go from stove to oven and back with ease. It really opens things up from a cooking perspective. The skillet heats up quickly and evenly and the whole process was made more enjoyable because I know that this first meal is just the foundational layer of seasoning will grow as more meals are made in the skillet over time.
Was the handle quick cooling? On the stovetop yes, after the oven, not so much. I mean that should be painfully obvious, right? Well let the little burn mark on my left hand serve as a cautionary tale. The handle may look safe at all times, but any semi-intelligent human should know that this won’t be the case right after you take this thing out of the oven. Lesson learned / I have no idea how that happened. Purely the fault of the absent minded chef here. The skillet did it’s job just fine. Just something to keep in mind when working with an overly attractive handle like this.
Bottom line, this is a kitchen investment worth making. FINEX makes a quality product that’s completely manufactured in the USA. So I say support your primitive need to cook with iron. Support your country. Support your long term efforts to be a better cook. This is a long play cookware addition that requires a bit of upfront costs, yes, but it’ll grow with you and it’ll only get better with age.
Sep 8th
When Food And Beer Go Out On A Date
I hate to say it but your beer and food go out on more dates than you do. Every time that you go out to eat with your friends your food is being paired up with a beer to complement it. It might sound odd, but the good folks at Negra Modelo feel the same way as I do. Well maybe not the fact that food and beer go out on dates, but at least the pair part. Negra Modelo hooked me up with a kit to make a meal that would pair up nicely with their beer.
Here is what Negra Modelo gave me in their spice kit to use as I saw fit. Not only did I receive these great smelling herbs and spices, but I got cutting board and Negra Modelo glasses for that meal and future meals down the road.
BACK OF THE YARDS GARLIC PEPPER. This blend is a very easy, but very versatile blend made of a nice mixture of 
colorful, flavorful, coarse cut spices. It is named in honor of the hard working immigrants who made their living by working very hard for very little pay in the meat packing industry. This area was called back of the yards in Chicago. Garlic pepper goes well on any type of meat. Try on steak, hamburgers, pork chop or ribs, pike or perch any type of poultry. Great for robust vegetables, eggs or to pepper up a bland salad dressing. Hand mixed from: Tellicherry pepper, garlic, Kosher flake salt, sugar, red bell peppers, shallots, parsley.
QUEBEC BEEF SPICE This is our best blend for steaks. Marinade steaks in red wine, season heavily with Quebec for at least 20 minutes. When you throw the steaks on the grill, take remaining liquid heat with a little butter, shallots and a teaspoon of Beeftea (or 1 bullion cube) and you will have the best au jus to compliment your steak. Also goes well on pork or hamburgers. Hand mixed from: coarse salt, cracked Tellicherry pepper, sugar, minced garlic, white pepper, cracked coriander.
BICENTENNIAL SEASONING Our best blend for poultry. Great also on Cornish hen, duck, baked chicken, pork of any sort, eggs. The turmeric in this blend giv
es the poultry skin the most beautiful golden color, your dinner guests will think you are a professional chef. Hand mixed from: flake salt, cracked Tellicherry pepper, sugar, minced orange peel, coriander, turmeric.
BAVARIAN STYLE SEASONING This blend is just oaded with flavors favored in Bavarian style cooking, mainly mustard, sage and rosemary. This salt free blend is wonderful on roast turkey or pork, Cornish hen. It makes a traditional English rack or leg of lamb. Great for slow roasting ribs. Hand mixed from: Bavarian style crushed brown mustard, French rosemary, garlic, Dalmation sage, French thyme and bay leaves.
As I looked over the spices I immediately knew what I was going to do. First, I was going to invite some friends over to watch some football on Sunday. Next I went to the store to get some meat to make burgers. I used the back of the yards garlic pepper and put that blend into the beef patties I formed from the ground beef.
Next I picked up some Negra Modelo for me and by friends. Then I just had to wait for game day
. I went to the kitchen before the 1 o’clock game and got to work. I cooked the burgers and had my friends select their toppings. The only thing left we had to do was enjoy the food while we all yelled at the TV for our fantasy players to do something so we could win our respective games that week. At least no one was yelling at me since they all enjoyed lunch!
So what would you make with those spices? Let us know here at MANjr and on social media by using the hashtag #theperfectcomplement. Salud!
Please Note: The good folks at Negra Modelo gave me this kit, yet my thoughts are my own!
Oct 8th
Chef Gerry Garvin Tells MANjr How To “Give It Up For Good”
Gerry Garvin is an acclaimed chef, cookbook author and TV host. He is known for his television series, “Turn Up the Heat with G. Garvin”, which ran for seven seasons on TV One. Next he started another show called “G. Garvin: The Road Tour”, which premiered in 2007. Garvin also appeared in many cooking specials. He is also known for cooking everyday meals while keeping it simple with a Southern twist.
This summer, Allstate and Chef Garvin are teaming up for the second year of the “Give It Up For Good” campaign, and are celebrating the remarkable stories and acts of good within local communities. Launched in 2013, the national campaign shines a spotlight on the heartwarming stories of good – giving back to the community, unexpected good deeds, and unsung local heroes – taking place every day. In addition, the “Give It Up For Good” campaign encourages everyone to find simple ways to do good and then share those stories to inspire even more good. For more info click here to go to Allstate’s website.
I had the pleasure of talking with Gerry about his work with Allstate, how he got into cooking, and what it was like to cook dinner for Halle Berry.
Art Eddy: Let’s first talk about your work with Allstate for the “Give It Up For Good” campaign. Tell me a bit about that promotion?
Gerry Garvin: It is something we both wanted to do. We are both very passionate about it. We are spotlighting remarkable stories and remarkable people, who are doing really good things in their local communities. As you know as a writer a lot of the news you hear is always negative. There are some good people doing some good work in their community. We want to reach out to them and show them that they are appreciated.
AE: How can people help?
GG: When you find someone doing something good in their community have them go to Allstate’s website and go to their “Give it up for Good” section and just share the story. We want people to know what other people are doing and use the hashtag give it up for good. Just share, share, share, and share. That is what it is all about.
AE: What got you into cooking? Was there a person or an event that triggered your passion for cooking?
GG: I have been cooking for over half my life. It literally started just from being in the kitchen with my mom. Being from a single parent household we were learning how to cook because that was what we were supposed to do. The rules were simple. Do your homework, clean the house, and start dinner.
I found that it was the easiest job next to mowing the lawn. As a teenager I learned my way around the kitchen. When I turned 17 I thought it could actually be something serious so that is what I did.
AE: You have cooked meals for some very notable people such as former President Bill Clinton as well as Halle Berry. Do you have any fun stories from those experiences?
GG: The first call I got didn’t come from the White House. It came from someplace that was the lead security of some sort. When I first got the call to do a dinner for President Clinton he was still in office. I just hung up the phone. I thought it wasn’t real. I thought it was a joke. Then I get a call from the guy who set it all up and asked why I hung up on the staff at the White House. I was like I think I did. So that was a funny story, but I ended up doing a really great dinner for the president.
Then you know sitting in the kitchen with Halle Berry and having a glass of wine and making dinner for her is pretty exciting also.
AE: You have been on many TV shows here and there. Take me back to the first time you started your career on TV. What thoughts raced through your mind at that time?
GG: I have always done live TV and special guest spots, but the TV show, “Turn Up the Heat” the very first show I remember going is anyone going to ask me if I know what I am doing because no one ever did. 
I signed the contract. I never stood in front of a teleprompter before. I never did anything like that before besides being funny.
I spent some time trying to prefect the business part of television. The rest of it I said that I am going to have some fun. My very first guest was Hill Harper. I called up Hill. I told him that he was on the show tomorrow. I asked him what he was going to wear, what he did or didn’t want to talk about, was he going to stand on my left or my right, and so forth. I thought I would be human about it. It was a really interesting experience.
AE: Which other famous chef or celeb would you like to cook with or have them cook for you?
GG: There are a couple of people that I really like. I don’t know if I would ever get the opportunity to work with them, but Thomas Keller is one of the brilliant minds behind the culinary world. Sidney Poitier. He just represents the human species really well. That is a man that I am impressed with that I would love to cook for.
AE: What is the process like for creating new dishes? Is there a lot of trial and error?
GG: There is a lot of trial and error when you are younger. As you get older and you understand the culinary science of food it gets easier. When I think about a dish I imagine what that dish could be like. I do a lot of thinking before I go into the kitchen. So I spend a lot less time testing and failing, but rather testing and developing. So for me I draw inspiration from whether it is a flower or a fruit or a dish that I saw that can be enhanced. For me it is getting in and really developing the dish.
Aug 4th
Adam Perry Lang: Cooking with Whisky
Combining his incredible barbecue skills with delicious George Dickel Tennessee whisky, Chef Adam Perry Lang demonstrates how to make a great sauce with George Dickel No. 12.
Jan 27th
Adam Perry Lang Interview
Adam Perry Lang is a classically French-trained chef that took his talents to the world of barbecue. He was the founder of the nationally acclaimed restaurant Daisy May’s BBQ. Lang is really serious about his barbecue. In his first year on the national barbecue circuit, he won Grand Champion honors at the World Pork Expo as well as first place for his Pork Shoulder “The World Series of BBQ” in Kansas City.
Lang traveled across the country this summer to collect the coolest handmade products for the ultimate tailgate, including George Dickel Tennessee Whisky. Adam prepared his famous barbecue for a cooking segment on “Jimmy Kimmel Live!”
He recently released the second edition of his first, New York Times best-selling book “Serious Barbecue.” It’s considered by many to be a “barbecue bible” and is currently available in bookstores or at his website.
Adam was kind enough to take the time to chat with me about grilling, his book, and his work with George Dickel Tennessee Whisky.
Art Eddy: First off I would like to discuss the reprinting of your book “Serious Barbecue.” What inspired you to reprint the book?
Adam Perry Lang: Well it was my first book, but I had the privilege to self-publish it. I got the rights back. There was such a demand for it. It was tough to get. It was very expensive on Amazon. I decided to take control of it and bought the rights back from the original publisher.
It is a re-issue of it. It is doing great. It is exactly as the title states. It is serious barbecue. What I found out about barbecue is that very few people want to know entry level barbecue. They want bragging rights barbecue out of the gate and I teach them that.
AE: Grilling can be somewhat intimidating. What are some tips you can give to people that tend to make hockey pucks out of meat on the grill?
APL: Well that is just the thing. It might be serious, but it is no difficult to do. You have to get very serious about it. When you are dealing with fire it is a bit more unruly than just turning a knob on a stove or a range. Whether you are doing it or not you have to get serious, because you turn your back on it and the fire almost has its own personality. It knows then you are walking away. It is going to get you.
AE: What do you prefer charcoal or gas?
APL: Definitely charcoal or wood. I am a live fire guy. Although I do like gas for certain things. I love it for its convenience. I recommend it all the time. I tell people to buy the grill that you are going to cook on the most. To me it is not just about cooking. It is about getting out there with your family, hanging out with your friends, and even just being out there by yourself. It is just being outdoors and getting to experience it for yourself.
While I prefer charcoal, wood, and natural forms of cooking because I love fire, I don’t down someone who is cooking with gas or an electric.
AE: For those who might not be the best chef, what type of meal is easy to cook and is somewhat foolproof?
APL: It is not the actual dish that makes it foolproof. It is the techniques. I think one of the best techniques to have is having a safe area on the grill. I typically take a flat cast iron griddle and put it on the pan. If the flames get out of control I can take the food and put it on the flat cast iron griddle. It is still getting cooked, but it gets a break from the direct fire and the flames.
Whether you are going hot dogs, hamburgers, pork, steak it is really less about the recipe and more letting yourself cook anything with some simple little tips. Those tips is what I go over in “Serious Barbecue” and in all of my books. That is how I like to teach people.
AE: You recently had teamed up with George Dickel Tennessee Whisky to create some excellent dishes. What was that experience like?
APL: Even before I met the awesome people at George Dickel I was always a whisky guy. I am not a big wine drinker. I am a beer and whisky drinker. For me whisky is the perfect pairing for grilling and just outdoor life. It is just a sipping drink. For me it is a break in the action for a lot of grilled meats.
Look at the Japanese. Every Yakitori type bar you go to has an awesome selection of whisky. They know what they are doing. For me pairing up with them was a natural fit. I was looking for someone like me, who was really like me, to jump on board with. Their whole motto is exactly what I am about, which is “hand made the hard way.”
I am really into craft. I am into doing things with my hands. Getting into it and not buying the simple way out. Here is a whisky company that as they are making the whisky they are taking the notes down. They are doing all by hand. They are tasting it. It is not heavily automated. It is all just wicked. For me that is how I like to cook. Plus I love their whisky. So it was an easy pairing.
AE: What is your favorite meal to make?
APL: I am a steak guy. I love grilling steaks. For me that is the ultimate. I cut them thick. I cook them hot, slow. I do many different things. I am known as what they call an active griller. I like to move stuff around the grill a lot. I just love steak. Charred, beautiful, sometimes dry aged, sometimes not and just straight off the grill. That’s when my kids are all over me. They want the first bite.
Sep 17th
