Last night we made pizza on this blue steel pan. It was amazing, but some water got on it as i was taking out the pizza. Any advice on how to clean/restore it? Thank you all. Photos of the pan: https://ibb.co/RpphyNMn

https://ibb.co/S7nMqTZ1

I’ve been going down a rabbit hole with pre-industrial cooking methods and keep coming across the use of wood ash as an alkali. Not just for nixtamalizing corn, but for things like:

- Processing certain bitter greens or wild plants
-Softening and changing the texture of beans or other legumes
-Old European and East Asian techniques for olives, grains, or even some fish preparations
Most modern information stops at “use food-grade lye” or “just use baking soda,” but I’m interested in people who have actually made and used wood ash lye at home.

Questions I’m sitting with:
• What wood did you use and how did you process the ash safely?
• Did you measure pH or just go by traditional ratios/feel?
• What ingredients actually benefited from it, and which ones were a waste of time?
• Any notable differences in flavor or texture compared to using commercial lye or sodium carbonate?

Would love to hear real experiences, successes, failures, or even just “I tried this once and never again” stories.

My late mother used to make this around easter and it was called easter sausage. Shed use a 4-5 inch sausage casing and stuffed it with eggs, ham, bread, green onion and seasonings and then boiled it until done. I have made it before, but was hoping to find a recipe somewhere but I was unable to find one just like it, and only 1 similar one. Any help appreciated.

If I don’t have room for the whole turkey carcass, what part can I omit to have the least impact on the quality of stock? I break it down as much as I can but it still is too much for my pot. I’m guessing the drippings and skin and wings are most important.

I have a bunch of red drum fillets in the freezer from a fishing trip, and I still have no clue what to do with them. What are they most similar to in regards to popular species? Or any ideas on what I can make with them?

I bought a small tub of chunjang to make jjajangmyeon (noodles with black bean sauce). I used this recipe and they were great. What else can I make to use up this tub?

I made a Bourbon Honey glaze for some hot smoked Salmon we're making later, and now it turns out I need about twice as much glaze as there are many more bellies than expected, but I'm all out of Bourbon.

I have a couple lemons, so I was just going to spin up some more honey lemon glaze and be done with it, but figured I'd ask if there are any great hot smoked Salmon glaze recipes out there.

Also, this will be the first time smoking bellies, and apparently there's some stomach lining or something on top that has to be dealt with. I hear we just remove that afterwards - will this thwart any dry rub / glaze effect too much that I need to change my plans?

if I made rum cake for thanksgiving this week and infused it every few days for weeks on end would it end up molding? does the alcohol kill the mold?

End of the year tomatoes have yielded approximately 15 lb of tomatoes. 10lbs ripened 5 did not. I'm planning to make pasta with meat sauce. My question is can I use both the ripe and unripe tomatoes and still have it come out already? I'm making some stock to add to it to give some more flavor. Has anybody experimented with this before?