On this promising morning I greet you across the newsprint table. And here’s a request, born of overheard praise of cast-iron cooking. An anonymous Exchanger wrote, “My neighbor says pork chops in a cast-iron skillet are the best. He also says cast-iron cooking is the best. Are there readers who agree? What makes cast-iron cooking any different, especially since it’s a pain to clean cast-iron skillets? Please convince me, and give us some recipes.”
Here’s a reminder from the last lines of last week’s column, to tell us what you have in your kitchen that is a treasured pass-along from someone else’s kitchen.
COMMENTS ON CORN
Chances are some of you have been missing the expert Wednesday commentary from Mr. and Mrs. Sunday. Be assured that they are still paying attention but have been storing up certain recipes for colder days. (We can look forward to Black Bottom Pie, lamb marinade and roasted cabbage, but not before autumn.) Read on for the Sundays’ seasonal advice on corn.
“Let’s talk corn. We’ve seen recommendations in this column for the Whirlybird corn popper and agree that it’s nice but it has a few cons. It’s bulky and really ought not to go in the dishwasher (the gears can corrode). An alternative is the Salbree microwave popcorn popper (salbree.com/collections/salbree-microwave-popcorn-popper). Yes, Amazon carries it.