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Marion

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Posts posted by Marion

  1. Another old school method to remove rust is to cut a potato in half, and use it to sand the pan down with kosher salt.  Thats the method i was taught, and how my family used it on the farm years, and years ago. 
    Also a great way to clean the pans. Little hot water bunch of salt and a potato instead of a sponge and really helps scrape off any burnt on food. Then rinse hot water and dry off. Finally a thin coat of oil to store and you're golden. And just gets better and better each time you cook with it
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  2. The fry pan handle says 12. I can make out USA on bottom. 
    IMG_20220208_194816688_HDR.thumb.jpg.5cf48b55ac16b9c3f77ff1918e624e58.jpg
    IMG_20220208_194822223.thumb.jpg.97f997e9293a424389e483c913467970.jpg
    Those will come clean. What I did when I had a rusty one was first try to wash with steel wool. Then I dried it obviously and then threw in my oven on the self clean setting to burn off any of the current scuz and seasoning. Then washed and dried again with steel wool and then soap and water to get it as clean as possible and remove any remaining rust (I only had light surface rust). Once dried nicely I started my seasoning process all over again and came out fantastic!

  3. I sense your fear of being even more out fished if I have one


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    Nah. It's not a competition for me. I get excited for all fish caught not only those I land. I just like being out on the ice with buds. However I would recommend a true flasher and I am sure many of our other resident ice fishermen would probably agree.
  4. Our ice season in SENY is sparse which is why I haven’t bought one but that little Marcum ShowDown seems simple and cheap(two of my favorite things!)


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    Don't do it!

  5. I don’t know what that means. Not safe?


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    Possibly. Depends how long it stayed warm and how windy. Just the rain alone won't do much but if it just sits there and is warm it turns it into small pellet ice so cloudy instead of nice strong black ice. So basically 4 inches of candle is equivalent maybe to 2 inches tops if decent black ice
  6. The bulk of our family of four’s protein comes from wild game. On a good year, my venison comes in at close to $ 1 per pound, after subtracting most input costs.  We were never able to approach that level raising domestic beef, pork or chickens.   
     
    The best tasting wild game that I ever had, was moose tongue, on a hunt up in Quebec when I was young:
    E39E8376-E993-4F02-A03F-592150EEB582.thumb.jpeg.4ca6c3b69f5acf1bad7465fccc814cd5.jpeg
     
    Corn fed button buck liver is a close second, and I would put ruffed grouse breast in the number 3 spot.  Baked Largemouth bass fillets are right up there also. 
    Are these the same pair of glasses from your first post of pictures aka your current glasses?
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