Cast Iron Conundrum... (Smooth vs. Rough surface)

DoubleEgger said:

@KiterTodd you’ll be hard pressed to find anything more versatile than a #10 Griswold/Wag etc. There’s just no substitute for quality vintage iron. 

But can the Griswold cook pork sausage?

Focker said:

DoubleEgger said:

You mess with the bull, you get the horns. 

You mess with the bull, you get the tits, would be a more accurate anatomical analogy.

Horns and tits have no anatomical analogy.  But they don't teach that in nursing school, obviously.

bgebrent said:

Focker said:

DoubleEgger said:

You mess with the bull, you get the horns. 

You mess with the bull, you get the tits, would be a more accurate anatomical analogy.

Horns and tits have no anatomical analogy.  But they don't teach that in nursing school, obviously.

I learned useless as tits on a bull, from my Dad.  It was one of his many Hillsdalean(IL) expressions.

It's your duty, to help him through this.
Next time over as a guest, bring a log of Jimmy Dean Sage, and show him the way...putting fat in the pan at that critical decision point.

nolaegghead said:

Tits on a bull....is that like tracksuit on a sloth?

I thought you were ignoring my posts? LOL

I think you've got a mancrush...craving, lusting, wanting a piece of the Ol' Fock in your mouth to chew on.  You can't resist.