I know what you mean Angela. My Dutch in-laws loved smoked horse meat. Try asking for that in a big chain grocery store.

I ate reindeer on a pizza in Finland. Food is a very cultural thing.

On Dancer, on Prancer, on Pepperoni!

I think it was more like reindeer sausage.

I know what you mean Angela. My Dutch in-laws loved smoked horse meat. Try asking for that in a big chain grocery store.

I ate reindeer on a pizza in Finland. Food is a very cultural thing.

Of course it is. And that is what makes travelling interresting.

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BOINC WIKI

I know what you mean Angela. My Dutch in-laws loved smoked horse meat. Try asking for that in a big chain grocery store.

I ate reindeer on a pizza in Finland. Food is a very cultural thing.

Of course it is. And that is what makes travelling interresting.

...Or scary, to us picky eaters.

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#resist

I know what you mean Angela. My Dutch in-laws loved smoked horse meat. Try asking for that in a big chain grocery store.

I ate reindeer on a pizza in Finland. Food is a very cultural thing.

Of course it is. And that is what makes travelling interresting.

...Or scary, to us picky eaters.

Or highly amusing to the locals when the tourist discovers that the dish is not quite as tasty as they thought. Im the mid sixties, I was with my parents at La Placita in Albuquerque for a dinner. The restaurant serves fairly authentic New Mexican cuisine. A family from New York was at the next table and decided to try native (We'll have what those people are having at that table). After the first couple of bites, they ordered the hamburgers.

Or one of my friends at a Korean restaurant ordered the ox eye soup. The waitress kept insisting that we would not like it because it was spicy. What she should have said was it was challenging. The soup had an ox eys floating in it. (My friend finished it.)

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BOINC WIKI

Eric spent a lot of time working in South Korea a few years ago. I would get home from work and onto my email about the same time he would be getting back to work after having had lunch with his Korean friends/colleagues. I was always entertained by Eric's descriptions of lunch. Sometimes it would be a spicy ginger-laden chicken soup. Other times it would be octopus so fresh and so "lightly cooked" that the tentacles were still sticking to his plate.

Eric spent a lot of time working in South Korea a few years ago. I would get home from work and onto my email about the same time he would be getting back to work after having had lunch with his Korean friends/colleagues. I was always entertained by Eric's descriptions of lunch. Sometimes it would be a spicy ginger-laden chicken soup. Other times it would be octopus so fresh and so "lightly cooked" that the tentacles were still sticking to his plate.

I prefer he sticks to Soda.

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Pluto will always be a planet to me.

Seti Ambassador
Not to late to order an Anni Shirt

Eric spent a lot of time working in South Korea a few years ago. I would get home from work and onto my email about the same time he would be getting back to work after having had lunch with his Korean friends/colleagues. I was always entertained by Eric's descriptions of lunch. Sometimes it would be a spicy ginger-laden chicken soup. Other times it would be octopus so fresh and so "lightly cooked" that the tentacles were still sticking to his plate.

I prefer he sticks to Soda.

Soda, I limit that to special occasions now, otherwise I don't buy it, diet tastes like plastic or the normal ones have lots of sugar in them...

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I know what you mean Angela. My Dutch in-laws loved smoked horse meat. Try asking for that in a big chain grocery store.

Horse meat is very common over here. You can practically get it everywhere. I never eat it though. I like horses too much. I like all animals actually. That's why I'm really considering of becoming a vegetarian. But I do think that the children do need meat once in a while. If only for the iron it contains.

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rOZZ
Music
Pictures

I know what you mean Angela. My Dutch in-laws loved smoked horse meat. Try asking for that in a big chain grocery store.

Horse meat is very common over here. You can practically get it everywhere. I never eat it though. I like horses too much. I like all animals actually. That's why I'm really considering of becoming a vegetarian. But I do think that the children do need meat once in a while. If only for the iron it contains.

Give 'em a cast iron pan to chew on, that'll give them all the iron they need :)

No jokes aside, it's actually said that if you fry the food you normally fry, in a cast iron pan, you'll automatically get the daily dose of iron that you need.

When people started using non stick pans, then it became a problem for people (especially vegetarians) to get the amount of iron they need, through the food.

So, just throw out your non stick pans, and the iron problem is solved. (That problem, as well as other health issues from the extremely dangerous/poisonous Teflon substance found in non stick pans.)

Didn't know that, thanx for the tip:)

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rOZZ
Music
Pictures

I use a non stick pan, since I don't have any sort of iron pans, ceramic coated or not and cause I have trouble holding them I'll just have to continue using what I have now which is aluminum, and since I only have so much income, replacing My big 5 qt saute pan with another would cost Me dearly, so I'll have to decline, as replacement is not a high priority right now, maybe in 4 or 5 years...

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I often wonder about the health effects of Teflon... It is used on every other pan sold in the US, and I heard years ago that it was dangerous.

Curious how something that is dangerous is OK'd for use on cookware. I mean I assume every little scrape in a Teflon pan, is Teflon that's been ingested..

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#resist

Vic, caring for cast iron is pretty easy.

You probably do not want to use them to boil anything in. Stainless steel
works great for that.

First thing is to cover them in oil, wipe them off(do not rinse) and get them hot, really hot. You may notice it start to turn black. This is good.
the black on them is carbon, the hardest most durable non-stick surface there is.

The only thing you need to do is go ahead and use them for any frying. Add a bit more oil, cook what you want to cook, and after wash it (no dishwasher)
and use a rag or towel paper to re-oil. If you want you can dry it on your stove top to dry quickly. Any rust that appears, adds iron to your diet.

They are not pretty, but they last forever and do an excellent job. You will want to keep a pot holder or oven mitt handy because the handles tend also to be cast iron and conduct heat very well.

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Janice

Vic, caring for cast iron is pretty easy.

You probably do not want to use them to boil anything in. Stainless steel
works great for that.

First thing is to cover them in oil, wipe them off(do not rinse) and get them hot, really hot. You may notice it start to turn black. This is good.
the black on them is carbon, the hardest most durable non-stick surface there is.

The only thing you need to do is go ahead and use them for any frying. Add a bit more oil, cook what you want to cook, and after wash it (no dishwasher)
and use a rag or towel paper to re-oil. If you want you can dry it on your stove top to dry quickly. Any rust that appears, adds iron to your diet.

They are not pretty, but they last forever and do an excellent job. You will want to keep a pot holder or oven mitt handy because the handles tend also to be cast iron and conduct heat very well.

This is a Le Creuset pan, it's cast iron, has a ceramic surface, inside and out and does not require any oil, oil would be another thing to leak and to buy on a limited budget and to clean up after, I have enough problems with dust as it is, I don't need oil added to that again. Iron right now is expensive to buy and to ship as it is quite heavy, but then their still working on anti-gravity shipping boxes for cast iron...

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

the ceramic surface is absolutely un-necessary and in fact defeats the benefits
of cooking with cast iron.

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Janice

I often wonder about the health effects of Teflon... It is used on every other pan sold in the US, and I heard years ago that it was dangerous.

Curious how something that is dangerous is OK'd for use on cookware. I mean I assume every little scrape in a Teflon pan, is Teflon that's been ingested..

I always heard that Teflon is carcinogenic. But then again, so many things are, even the air that we breathe...

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rOZZ
Music
Pictures

I'm gradually replacing my pans with heavy, copper bottomed stainless. They are aren't cheap, but are lighter than cast iron, and once "seasoned" as non-stick as either ceramic or teflon, and certainly outlast even the fancy teflon ones. The biggest problem is finding them, the shop I used to get them from went bust a couple of years back, but I think I've found a new supplier.
Seasoning a pan is a smelly task, produces lots of smoke which most definitely tests smoke alarms - heat some oil in the bottom of the pan, swirl it around so it gets up the side as far as you need it, now flame the outside of the pan over a high gas (oh, didn't I mention you can't do this on an electric hob?) until the oil is really smoking well (care here...). Now let it cool, was out the oil with hot water and just a drop of detergent, repeat a couple of times - its about five years since I did my frying pan and its still very non-stick, as is my sauce pan that is the one used for making sauces in, as opposed to my boiling pan. I've got to find a decent deep stew/casserole pan that can go in the over (the plastic handles on the old one didn't last too well).

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

the point was looking at "top end" cast iron is pointless. The places to find them would be flea markets, second hand stores, or if you want a new one a local kitchen shop. There is no real NEED to get a new one because they obviously last well over 100 years, as they get passed down from generation to generation. To judge the quality, basically more mass = more even cooking, so heavier the better. If your current "non-stick" cookware gives out, is the time to consider replacement with cast iron. Newer is not always better.

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Janice

Cast Iron are great cooking tools. I have a very large Griddle which has been well looked after for the past 23 years.

Also, the good thing about it is that the handle is very long & extends well out from the oven/grill so the wife can handle it safely.

Grilling bacon in it is a lot better than a frying pan.

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Strange is food in Scotland, with mealy pudding (white pudding) and haggis - see the contents. Black pudding is also another one, washed down with a single malt ...

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It's good to be back amongst friends and colleagues