Looks phenominal Woody! Dawn made peanutbutter chicken (a chinese dish) same way...... wish I took pics. Tell the boss "Yum from Pennsylvania"
It is close to that, she said she just wings it, has been making it for a couple years now. She uses colored bell peppers over a bed of rice.
Growing up as a boy scout, and through eagle scout and camping, I love cast iron. The wife is not a big cast iron fan for cookware, but I think that's because she wasn't taught the intricacies of raw cast iron pots. The coated le crouzet style is nice for ease of use, but the original le crouzet is ridiculously high priced. Luckily there are knock offs. We have a nice blue one that is an 8" pot that she bought, and uses. My old scout dutch ovens are up at the cabin until she gets more comfortable with the cast iron. Otherwise I'll have to make a cobbler on the lopi at some point.
Zap, once again you have astounded with your pics! I have thought about some skillet fried chicken on the wood stove also, but have not tried it due to the amount of splattering from the oil. How does one prevent this? Don't think using a lid will help as I would have to take it off to turn the bird parts while cooking. Also, don't think a dutch oven would be tall enough.
I'm not sure if we cooked on top of a trivet, we could've put down some aluminum foil on top of the stove and then put the skillet on that. I looked at my post after I replied, we cooked directly on top of the wood stove, the splatter marks came out except for a few on the top step. We'll do the aluminum foil this year.
I picked this up earlier in the week, I'm grabbing another one on Friday so my wife can have a steak too.
The wife made some turkey soup today which we had tonight with some turkey wraps, the soup was greattttttttttttt!
