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Joined 5 months ago
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Cake day: December 12th, 2024

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  • I used flax oil to season my dutch oven, and finds it stands up to frequent tomato based pasta sauces for a bout a year, but it does eventually fail, an you know immediately when that happens, iron flavoured bolognese. Did that for a few years and finally got an enamelled set for that. As for the frying pans, mine are really old (1920s) and quite lightweight, nowhere near as heavy as newer Wagner 1898s and Lodges. I find the heat retention just perfect when making a carbonara, i turn the burner off when the pasta is three minutes from done and the heat is just perfect to make the carbonara sauce cook without turning into scrambled eggs. The other use, pan frying steaks, nothing does that better. They’re not for everything, I have one 7 inch teflon pan that i use for one purpose only, and that’s french omelets. I have zero interest in trying that in a cast pan.










  • I don’t even know what goes on anymore. I’ve had good health insurance in the USA for years (I’m a trucker) but have not had health insurance in Canada for 7 years (because I’m a trucker of no fixed address and health care is provincial, i pay income taxes to an entity that issues my driver’s license but denies i live there when it comes to my health insurance) My american health insurance doesn’t give two shits where i live. My drivers license is to a post office box near my employer of 7 years. I’m literally homeless but consistently pay taxes and reside in one county in one province with a steady employer but i just won’t lie so i don;t have “canadian” health insurance, which is never been my “birthright as a Canadian” like muttonhead socialists talk about, it’s always been provincially determined while the federal government pretends it wasn’t something that happened despite their resistance, when provincials had balls and thought of themselves as their region, not canadians.