About a week or so ago I was fishing around the lake I live near. Walking and casting watching the lake I heard this hissing sound. I turned and seen this Canadian Goose sitting on a nest with several eggs. I walked by quickly trying not to upset it. Then this male goose attacks me. I got away. I have no idea how a goose could harm you, but I understood its action. So on the way home I walked all the way around not to bother them. But the male was still aggressive.
A few days later a bunch of kids were fighting with the geese. I later found out that someone matched the eggs and maybe killed the geese.
Sad story.
Wednesday, April 6, 2016
The Canadian Goose Story
About a week or so ago I was fishing around the lake I live near. Walking and casting watching the lake I heard this hissing sound. I turned and seen this Canadian Goose sitting on a nest with several eggs. I walked by quickly trying not to upset it. Then this male goose attacks me. I got away. I have no idea how a goose could harm you, but I understood its action. So on the way home I walked all the way around not to bother them. But the male was still aggressive.
A few days later a bunch of kids were fighting with the geese. I later found out that someone matched the eggs and maybe killed the geese.
Sad story.
A few days later a bunch of kids were fighting with the geese. I later found out that someone matched the eggs and maybe killed the geese.
Sad story.
Saturday, April 2, 2016
Twelve Inch Stainless Steel Frying Pan by Tranmontina
When choosing your home cooking equipment you have a plethora of choices. Most of us fall into the package deals. The inexpensive packages which contain inexpensive products.
We have choices of the material used in the process. Copper, stainless steel, aluminum, cast iron, non stick and carbon steel. Each has their pluses and minuses.
Copper is expensive and hard to maintain. So that leaves most of us out on that option. I do have a Revere Ware copper bottom fry pan and two sauce pans. They heat nicely and are rather light weight. This is from the 1950s. Cool beans then. And work nicely. But if you also use stainless steel these seem to heat up a lot faster. So keep an eye on what you are cooking!
Stainless steel can be the most allusive. As the quality of the product varies wildly. Top brands can cost as much as $200 per item. Then there are inexpensive pieces around $15. The mid level products will perform nearly as well as the top brands. That is why I have became a fan of Tranmontina. A brand from Brazil.
Aluminum is out completely because it has a low melting point. And therefore leaches.
Cast iron is and could be the. best choice. But the downside is the work involved in making them non stick. But I love my iron.
Having mixed emotions about non stick. Bought a top line non stick and the outside box stated that it could be used with metal utensils. But the inside manual said not.
Carbon steel is stated to be the best for high heat and fast cooking. Better left to the pro chefs and people that can afford it.
We have choices of the material used in the process. Copper, stainless steel, aluminum, cast iron, non stick and carbon steel. Each has their pluses and minuses.
Copper is expensive and hard to maintain. So that leaves most of us out on that option. I do have a Revere Ware copper bottom fry pan and two sauce pans. They heat nicely and are rather light weight. This is from the 1950s. Cool beans then. And work nicely. But if you also use stainless steel these seem to heat up a lot faster. So keep an eye on what you are cooking!
Stainless steel can be the most allusive. As the quality of the product varies wildly. Top brands can cost as much as $200 per item. Then there are inexpensive pieces around $15. The mid level products will perform nearly as well as the top brands. That is why I have became a fan of Tranmontina. A brand from Brazil.
Aluminum is out completely because it has a low melting point. And therefore leaches.
Cast iron is and could be the. best choice. But the downside is the work involved in making them non stick. But I love my iron.
Having mixed emotions about non stick. Bought a top line non stick and the outside box stated that it could be used with metal utensils. But the inside manual said not.
Carbon steel is stated to be the best for high heat and fast cooking. Better left to the pro chefs and people that can afford it.
Twelve Inch Stainless Steel Frying Pan by Tranmontina
When choosing your home cooking equipment you have a plethora of choices. Most of us fall into the package deals. The inexpensive packages which contain inexpensive products.
We have choices of the material used in the process. Copper, stainless steel, aluminum, cast iron, non stick and carbon steel. Each has their pluses and minuses.
Copper is expensive and hard to maintain. So that leaves most of us out on that option. I do have a Revere Ware copper bottom fry pan and two sauce pans. They heat nicely and are rather light weight. This is from the 1950s. Cool beans then. And work nicely. But if you also use stainless steel these seem to heat up a lot faster. So keep an eye on what you are cooking!
Stainless steel can be the most allusive. As the quality of the product varies wildly. Top brands can cost as much as $200 per item. Then there are inexpensive pieces around $15. The mid level products will perform nearly as well as the top brands. That is why I have became a fan of Tranmontina. A brand from Brazil.
Aluminum is out completely because it has a low melting point. And therefore leaches.
Cast iron is and could be the. best choice. But the downside is the work involved in making them non stick. But I love my iron.
Having mixed emotions about non stick. Bought a top line non stick and the outside box stated that it could be used with metal utensils. But the inside manual said not.
Carbon steel is stated to be the best for high heat and fast cooking. Better left to the pro chefs and people that can afford it.
We have choices of the material used in the process. Copper, stainless steel, aluminum, cast iron, non stick and carbon steel. Each has their pluses and minuses.
Copper is expensive and hard to maintain. So that leaves most of us out on that option. I do have a Revere Ware copper bottom fry pan and two sauce pans. They heat nicely and are rather light weight. This is from the 1950s. Cool beans then. And work nicely. But if you also use stainless steel these seem to heat up a lot faster. So keep an eye on what you are cooking!
Stainless steel can be the most allusive. As the quality of the product varies wildly. Top brands can cost as much as $200 per item. Then there are inexpensive pieces around $15. The mid level products will perform nearly as well as the top brands. That is why I have became a fan of Tranmontina. A brand from Brazil.
Aluminum is out completely because it has a low melting point. And therefore leaches.
Cast iron is and could be the. best choice. But the downside is the work involved in making them non stick. But I love my iron.
Having mixed emotions about non stick. Bought a top line non stick and the outside box stated that it could be used with metal utensils. But the inside manual said not.
Carbon steel is stated to be the best for high heat and fast cooking. Better left to the pro chefs and people that can afford it.
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