Was up late, enjoying a liter or three of locally made pale (Tall Timber Pale Ale), bought with a few handfuls of quarters from my change tin 
. I was sitting here forcing a mottled patina on a few of my Beckers (BK2 & BK9) with mustard and I thought, "hey, i'm craving BANNOCK!" :thumbup:
so i started my heating up a few of my many shiny black cast iron fry pans. In the meantime i used a rounded stone to pound raw oats into a semi flour state, in my gold pan. Tossed in a handful of salt and baking powder, some lard and mixed it up. Added some water too. Mixed it up, dropped some lard into the pans and spooned out my dough. SIZZLE! FO-SNIZZZZLE!
(ok that was bad, i know :foot: )
let the dough cook in the hot cast iron, the lard bubbling up against sides, the hot dough smell filling the apartment and the hallways too. After the first batch was done I made a few more.
The crusts were golden brown with darker spots all across them, crispy and hot. I bit into a piece and it was crispy, chewy outsides, with creamy hot oatmeal goodness on the inside.
BURP! :thumbup:
. I was sitting here forcing a mottled patina on a few of my Beckers (BK2 & BK9) with mustard and I thought, "hey, i'm craving BANNOCK!" :thumbup: so i started my heating up a few of my many shiny black cast iron fry pans. In the meantime i used a rounded stone to pound raw oats into a semi flour state, in my gold pan. Tossed in a handful of salt and baking powder, some lard and mixed it up. Added some water too. Mixed it up, dropped some lard into the pans and spooned out my dough. SIZZLE! FO-SNIZZZZLE!
(ok that was bad, i know :foot: ) let the dough cook in the hot cast iron, the lard bubbling up against sides, the hot dough smell filling the apartment and the hallways too. After the first batch was done I made a few more.
The crusts were golden brown with darker spots all across them, crispy and hot. I bit into a piece and it was crispy, chewy outsides, with creamy hot oatmeal goodness on the inside.
BURP! :thumbup:
