Belated 300th episode extravaganza, with UaKS t-shirts, and a contest!

I celebrated each of my 100th and 200th episodes of UaKS with a special episode and a contest. But I couldn't get my shit together in time to do anything extravagant for my 300th episode. In the meantime, though, Cassie designed these incredible UaKS t-shirts and had them printed up (in my favorite color, royal blue, which is worn by the Azzurri, the Italian national soccer team) and distributed to all of my devoted readers! 😂

I can't let all that good work go to waste without a celebration, so here is the contest in honor of my 3009th episode: Despite the immeasurable culinary, educational, scatological, and general entertainment value of UaKS, only 8 episodes have thus far been viewed 100 times or more. Name as many of those episodes as you can. The winner, who must be related to me by blood, marriage, or me liking the cut of their jib, is the person who identifies the most episodes. The first tiebreaker is getting the all-time champion correct; the second tiebreaker is getting the most answers in the correct order, so line 'em up carefully. Because there was so much whining over East versus West Coast bias in connection with the last contest, this one will remain open for one week from the moment this episode is published. List your responses in the comments section, or you can text or email them to me if you don't want to give any of your fellow contestants any hints. Good luck y'all.

*********

One of Cassie's friends gifted her a tiny little cast-iron skillet last year. It came with a packet of ingredients for making a so-so skillet chocolate chip cookie. It seemed like an immense waste to have a one-use cast-iron skillet so I, of course, starting researching make-it-yourself cast-iron skillet cookies. Most of the recipes I found are either for a full-size cookie, made in a 10- to 12-inch cast-iron skillet, or a cookie for two, made in a 6½-inch skillet. But even the smaller recipes made too much for Cassie's puny little 5-inch skillet, so I started tinkering, as usual. Even though it's easy to divide recipes when you measure everything by weight (use a kitchen scale, dontcha know), the skillet was just too small for the cookie-making to be worth the effort, so I broke down and bought a pre-seasoned, 6½-inch cast-iron skillet of the kind Lodge has been manufacturing in South Pittsburg, Tennessee since 1896. I've also given the quantities (below the recipe) for an 8-inch cast-iron skillet, which is one of the sizes I have.

Mini Skillet Chocolate Chip Cookie

Adapted from Cook It in Cast Iron (2016) by America’s Test Kitchen via the Seattle Times

Time: 40 minutes (15 minutes active)

57 grams (½ stick; 4 tablespoons) unsalted butter 

50 grams (¼ cup) brown sugar

33 grams (~2½ tablespoons) granulated white sugar

½ teaspoon Diamond Crystal kosher salt

½ teaspoon vanilla extract

23 grams lightly beaten egg (~½ of a large egg; beat the egg first, then weigh it out; or just use 1 large egg yolk [~19 grams] and a little of the white)

rounded ⅛ teaspoon baking soda

80 grams (⅔ cup) all-purpose flour

57 grams (⅓ cup) semisweet chocolate chips

    1. Place a rack in the center of the oven; heat to 350 degrees.

    2. Melt the butter in a 6½-inch cast-iron skillet (see the quantities for an 8-inch cast-iron skillet below) over medium heat. Pour the butter into a medium bowl. Set the skillet aside.

    3. Whisk the sugars, salt, and vanilla into the melted butter until smooth and slightly thickened, about 30 seconds. 

    4. Wait 1 minute, then whisk in the egg until the mixture is thick, smooth, and shiny, at least 30 seconds.

    5. Wait 1 minute, then whisk in the baking soda.

    6. Using a silicone spatula, gently stir in the flour until almost combined. Stir in the chocolate chips until just combined.

    7. Scrape the dough into the warm skillet and smooth the top with the spatula. Bake until the cookie is golden brown and the edges are set, about 20 minutes.

    8. Carefully transfer the skillet (remember the handle will be hot) to a wire rack and let the cookie cool for (a) about 5 minutes, if you want to eat it right out of the skillet, with ice cream on top, like a Pizookie® or (b) 30 minutes, if you want to cut into slices and eat it more like a regular cookie. Serves 2 or 3.

    9. To clean a well-seasoned cast-iron skillet once you're done cooking or baking in it: Rinse the skillet with just hot running water and scrub with a nonmetal brush or nonabrasive scrub pad if that will get the skillet clean; if not, use a drop or two of a mild liquid detergent. Dry the pan thoroughly, then heat over medium-low heat. Using a dry paper towel, rub a very light layer (~½ teaspoon) of flaxseed, sunflower, or soybean (vegetable) oil into the pan, then wipe the surface until no oil residue remains. Let the skillet cool completely before storing.

 

For an 8-inch cast-iron skillet, use:

85 grams (¾ stick / 6 tablespoons) unsalted butter 

75 grams (⅜ cup) brown sugar

50 grams (¼ cup) granulated white sugar

1 teaspoon vanilla extract

1 teaspoon Diamond Crystal kosher salt

1 large egg (~57 grams still in the shell)

¼ teaspoon baking soda

120 grams (~1 cup) all-purpose flour

85 grams (½ cup) semisweet chocolate chips