{"id":180798,"date":"2016-12-30T18:17:00","date_gmt":"2016-12-30T23:17:00","guid":{"rendered":"https:\/\/www.panix.com\/~msaroff\/40years\/2016\/12\/30\/i-revisit-one-of-my-earliest-posts\/"},"modified":"2016-12-30T18:17:00","modified_gmt":"2016-12-30T23:17:00","slug":"i-revisit-one-of-my-earliest-posts","status":"publish","type":"post","link":"https:\/\/www.panix.com\/~msaroff\/40years\/2016\/12\/30\/i-revisit-one-of-my-earliest-posts\/","title":{"rendered":"I Revisit One of My Earliest Posts"},"content":{"rendered":"
<\/a>
In the Pan<\/p>\n

<\/a>
Close-up Showing Non Stick Properties and Crust<\/i><\/div>\n

The month that I started my blog, I posted my recipe for baked spaghetti and cheese.<\/p>\n

I referred to it as the The Ultimate Comfort Food<\/span><\/b><\/a>.<\/p>\n

On a lark, I decided to try cooking it in a preheated (350\u00b0F, heated in the oven) cast iron pan.<\/p>\n

It turned out marvelously well.<\/p>\n

I used two pans, one of which had a slightly less robust seasoning.<\/p>\n

There was a small amount of sticking, but only in a few places, but the outside crust was glorious.<\/p>\n

My basic technique was to heat the pans in a 350\u00b0F oven, and cook the spaghetti to very al dente\/slightly underdone.<\/p>\n

You then rinse the pasta in cold water to stop the cooking.<\/p>\n

While this was all going on, I was making the melted cheese mixture (see above link).<\/p>\n

Once the pasta and sauce was done, I mixed them together using the mark-1 human hand (with gloves, because otherwise this will be under your fingernails for a week).<\/p>\n

I then took the pans out of the oven, sprayed with some oil , and put in the pasta\/cheese mixture and pressed it down until it was flat and at the level of the edge of the pan.  (There is some rather satisfying sizzling)<\/p>\n

Cook at 450\u00b0F for 30-45 minutes. (Yes, it cooks a bit faster)<\/p>\n

Unlike the aforementioned recipe, there is no need to cook covered, and then uncover.<\/p>\n

I love playing with cast iron.<\/p>\n

You might also want to do this in a dutch oven.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the Pan Close-up Showing Non Stick Properties and Crust The month that I started my blog, I posted my recipe for baked spaghetti and cheese. I referred to it as the The Ultimate Comfort Food. On a lark, I decided to try cooking it in a preheated (350\u00b0F, heated in the oven) cast iron …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[837,838,826],"class_list":["post-180798","post","type-post","status-publish","format-standard","hentry","tag-food","tag-recipes","tag-technology"],"_links":{"self":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts\/180798"}],"collection":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/comments?post=180798"}],"version-history":[{"count":0,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts\/180798\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/media?parent=180798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/categories?post=180798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/tags?post=180798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}