Skip to main content


Showing posts from 2017

Cinnamon Rolls and BBQ's

Today is my birthday, and in preparation of May Long weekend I am going to prep sourdough cinnamon rolls with cream cheese icing. I can't tell you how much joy I get out of baking, it's hard to describe unless you share the same love of cooking. Baking has been on my mind for the last three weeks.

We have a BBQ where I work and yesterday I spend my break cleaning the carbon from it. I was gifted some deer sausage and I will be enjoying it for lunch. I have never used the BBQ in the 6  plus years I have been stationed here. Something inside me has switched on. Perhaps it is the warm weather or maybe it is something else.

We all have hardships, mine as of late have been a realization that I have lost touch with old friends, and the intimacy that can go with it. Perhaps this year I will try to establish a different work/life balance.

What I do know is that for all the negatives I have many more positives in my life, and the balance I may be missing, has been made up for in watch…

Sanding and Polishing - Cast Iron Skillet Cookware

Introduction I found some rusty cast iron in the garbage. The three pieces were in rough shape but the bottom was flat, and the surface wasn't pitted badly. I took them home, steel wool scrubbed the rust off, researched how to season them properly, and was disappointed with the results.
Cast Iron Today If you look at the cast iron sold today you will notice something. It's rough to the touch. Teflon it ain't. You have to wonder why anyone would want to buy it. They come pre-seasoned, but I think that's more for rusting than anything else. The theory is the rough texture will allow the oil to plasticize (season) easier to the rough surface providing a better coating overtime.
My personal belief is in order to stay profitable, the casting process has had to take a few short cuts and the rough surface is one of the byproducts of this process. If you ever notice cast iron in restaurants, or on television you may wonder how is that surface so smooth? Part of it is th…