Lots more egging in my future-any advice?

ksmyrl

In my household I'm the chief chef (using that term loosely). And now for good or for bad (mostly good, some bad) I have a lot of egging in my future. Saturday morning I was packing my toys getting ready to go to the range to use said toys when I heard a very loud crash and the sound of glass breaking, followed by a sheepish "HONEY, can you come here". I wonder into the kitchen to see my most awesome induction cook top shattered into a zillion pieces. The wife was cleaning the vent hood when a piece fell from the hood and that was that. Our luck not being all bad the cook top we have (had) is currently on sale for 50% off. I called the store and placed the order immediately. The helpful sales person said "you should have it on Monday", I said "awesome". Today I get a call from the helpful sales person who said "I just want to clarify when I told you Monday...I meant Monday November 28". Slightly frustrating. In addition to a new cook top I have ordered two giant cutting boards that I will fabricate into a slightly raised cook top cover for when it's not in use.

I'll grab a few bags of Rockwood on my way home today and get back to the basics of cast iron over fire. I'm not terribly disappointed to be forced to use the Eggs exclusively for the next 2 weeks but I was hoping not to have to spend this much money so close to the holidays.

I'll need some creative advice for (literally) everyday meals; so bring it on, I'm all ears.

Finally, a slightly OT plug. If you haven't used induction I HIGHLY recommend it. Other than my BGE purchases the induction cook top is the absolute best decision I ever made when it comes to cooking. Totally changed my view of cooking indoors.

Later yall, carry on.

johnmitchell

Hopefully you have a kettle to boil water🥱

TechsasJim

Will you be hosting/cooking Thanksgiving?    

If so I am really sorry to hear about the cook top.   

Let us know, too many great cooks on this board to help you through. 

Langner91

My favorite cold weather comfort "side dish" comes from the egg.  I take the small, red and gold potatoes you can buy at the store and cut them in half.  I peel and cut a sweet potato into similar sized chunks and "roast" them in cast iron on the egg.  I use olive oil and S&P, but other seasonings might be fun. 

They go great with pork loin, steaks and chicken.

I have a working stove top, and there are many times I go 2 weeks without using it as everything I eat comes off the egg.  You got this!