An Ode to Old Bay

There are only three things I know about the city of Baltimore, Maryland - the Ravens and Orioles play there; "The Wire" was set there, and that Old Bay seasoning mix is made there. Named after the Old Bay steamship line, Old Bay was created in 1939 by Gustav Brunn, a German immigrant who fled Germany in 1937 at the outset of World War 2 with only a small spice grinder in his possession, according to legend. After founding the Baltimore Spice Company, Brunn created a blend of black pepper, celery salt, crushed red pepper flakes, and paprika (among other things) that he originally called "Delicious Brand Shrimp and Crab Seasoning". While mainly used to season seafood, Old Bay soon found its way into recipes that use poultry, red meat, corn, potatoes, or grilled vegetables, and being sprinkled on eggs, popcorn, salads, and pizza. This ubiquitous spice blend was made by the Baltimore Spice Company until McCormick & Company acquired the legal rights to the seasoning brand in 1990; the rights to the Baltimore Spice Company itself were purchased by the Fuchs Group, a German spice company. Because it has so many uses, I consider Old Bay a must-have for any spice rack. If you need more convincing, try this recipe for the food that was there from the beginning.

Ingredients: Crab Cakes

454 g lump crabmeat (don't use the fake stuff)
30 g mayonnaise
10 g Old Bay seasoning
10 g parsley flakes
5 g yellow mustard
2 slices white bread, crusts removed and crumbled
1 egg, beaten

1. Mix the bread, mayonnaise, Old Bay, parsley, mustard and egg in a large bowl until its well blended. Gently stir in crabmeat. Shape the mixture into four patties.
2. You can either broil the patties in the oven for ten minutes without turning, or you can fry them in a pan on the stove until they turn golden brown on both sides, it's up to you. The crab cakes are good on their own or served with a green salad. Feel free to sprinkle on Old Bay if you like, no one will judge.

The Cast-Iron Skillet: The Original Instant Pot

If reports of malfunctioning Instant Pot multi-cookers are making you reconsider buying the appliance, you may want to consider getting a multipurpose kitchen tool that's been around for centuries.  Cast-iron cookware has remained popular in the age of non-stick pots and pans because of their versatility, and durability.  They are sturdy enough to be used in both the oven and on the stove top, and their ability to retain heat and maintain high cooking temperatures makes them a great choice for searing or frying. Cast-iron pans are also a good option for long-cooking stews or braised dishes, and a well cared for cast-iron skillet can develop a "non-stick" surface, making it a good choice for egg dishes and baking. With so many uses, you may wonder why you haven't gone the cast-iron route already.

Contrary to popular belief, taking care of a cast-iron skillet is not as daunting as you would think for something so heavy. When you get a new cast-iron skillet, you first need to season it, even if it comes per-seasoned Seasoning is the process where a layer of animal fat or vegetable oil (such as lard, shortening, or flaxseed oil) is applied and cooked onto the cookware.  To do so, you need to scrub your cookware well in hot soapy water, and then it dry it thoroughly; for obvious reasons (rust), don't let cast-iron cookware soak in water. Spread a thin layer of melted shortening, lard, or vegetable oil over the skillet, then place it upside down on the middle rack of your oven at 260°C  (you can place some aluminum foil underneath it to catch any drips). A properly seasoned cast iron gives the pan more of a non-stick surface for cooking, protects the cookware from rusting, and prevents the food from interacting with the iron of the pan. Avoid washing cast-iron cookware with detergent or metal scouring pads, as they can scratch, damage, and remove the layers of seasoning and expose the metal. The best way to deal with any stuck-on bits of food is to clean the pan by rubbing it down with kosher salt and a kitchen or paper towel while it's still warm and then wiping it down with whatever fat or oil you seasoned it with. With as many uses as it has, cooking delicate pieces of fish is not suggested for a heavy-duty cast iron. Try not to cook a lot of tomato sauce in your skillet, as the acidity can be too harsh for a cast iron pan; avoid deglazing a cast iron pan with vinegar or wine as well.  Keep in mind as well that the cast iron takes on the flavours of whatever it's cooking.

For a food as all-purpose as the vessel it can be made in, a popular choice to make in a cast-iron skillet is cornbread. This recipe works great on its own, alongside some chili, or made into stuffing, croutons,  or breadcrumbs.

Ingredients: 
450 g coarse-grind cornmeal
30 g bacon fat, lard, or unsalted butter
9 g baking soda
6 g kosher salt
1 large egg
400 mL buttermilk
45 mL tablespoons honey
15 mL tablespoon hot sauce
1 stick unsalted butter, cut into pieces, room temperature
Generous pinch of kosher salt 

1. Preheat oven to 375°F. Put a dry cast-iron skillet on a burner at low heat so it can heat up while the batter is being made. Whisk the cornmeal, baking soda, and salt in a medium bowl. Make a well in the centre of the combined ingredients and add the egg and the buttermilk, then whisk vigorously, starting in the centre and working your way out, until the dry ingredients are incorporated and the batter is smooth. 
2. Increase the heat on the burner to medium-high and add the bacon fat/lard/butter to the skillet. Swirl everything around to ensure the bottom and sides of skillet are coated. Give the batter a good whisking once more, then pour it into the skillet and smooth out the top (batter will sputter around edges). Bake the cornbread in the oven until the edges are golden brown and the top is golden, cracked in places, and firm to the touch, about 25–30 minutes. 
3. While it bakes, vigorously whisk a stick of butter, the honey, the hot sauce, and a good pinch of salt in a medium bowl until everything is smooth. 
4. When the cornbread is done, allow it to cool in the skillet for at least 5 minutes before cutting into wedges. Serve with the hot honey butter you made in the bowl. 

NOTE: The cornbread can be stored tightly wrapped at room temperature; the butter can be covered and stored at room temperature as well.