Quote:
Originally Posted by cromag
Well, it doesn't rise much, but I used a regular loaf pan.
|
Ooh. I recommend using a deep cast-iron skillet. Preheat the oven while you're using the skillet to cook the fat out of a few slices of bacon. Remove the bacon and pour the batter into the hot fat in the skillet and immediately put into the oven. You end up with a crispy, salty, smoky crust that's wonderful right up until the heart-attack.
Oh, and the last thing I ate was nacho chips with spiced ground beef (guajillo, arbol and chipotle peppers, cumin, onion, garlic and oregano) and queso quesadilla.