View allAll Photos Tagged griddle
I left the griddle on hot so they cooked a bit darker than I'd have preferred - with the ground turkey there generally isn't much fat in them to brown the pan so you do need to grease the pan you cook them in to keep them from sticking.
find the recipe on my food blog here:
thekitchentourist.com/2011/12/22/turkey-apple-breakfast-sausage/
The Smokey Griddle Pancake House (2,490 square feet)
2227 Richmond Road, Williamsburg, VA
Opened in May 2013
yummiest breakfast. the griddle in LA. if you're ever there, you NEED to try it. frosted flake pancakes? red velvet panCAKES? yummm.
I bought this brand new at Cracker Barrel. It covers two burners like my old griddle, but unlike my old griddle this one is real honest-to-goodness cast iron! (Don't let the photo fool you, this isn't as brown and rusty as it looks! I don't know why it turned out this way. It needs some seasoning, but it's perfectly useable right now.)
Lucas was in the middle of cooking when the power went out. After checking the circuit breaker, Lucas realized he wouldn't be finishing his slab of former neighbor Harry any time soon.
Linda Vista Hospital, Los Angeles, California 2012
A very graceful dolmen in the Easkey river valley in west County Sligo. One of the most photogenic dolmens I know of, it looks great from all angles. Legend says this is where the Fianna used to cook their meals. There are several more Griddle stones in the area.
2’30” each side on a pre-heated medium-high skillet, then 30” each side to cross cross & press-melt the fat.
Simple griddled steak, with a red wine, marsala and fennel sauce. Parmesan mash and sauteed veggies.
Scottish griddle scones with raisins
Recipe - www.myspicykitchen.net/2014/06/25/girdle-griddle-scones/
Primary griddle, 23 inches deep, 42 inches wide. We cooked 15 pounds of bacon and about 10-11 dozen scrambled eggs on it in about half an hour. We were not doing any eggs to order!
August 21, 2011
233/365
I really don't have a great excuse for this. I spent a lot of the day on chores and didn't take time for a good photo. I snapped this one quickly initially because of the balloons flying around in the wind. It also has some lines that add a little bit of interest. Still, not a shot to be proud of.
Cast iron griddled cornbread using Floriani grits from Rick Davis of Oakland Farm,topped with purple hull peas tossed in a glaze of new sorghum and potlikker, set atop new sorghum custard and finished with persímmon wood smoke. Served in custom dishes made by Vincent Stemmler, an art student at SIU-E.