Stone Face Blog / Stone Face Vloggers
Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.
- Name: Great Stone Face
- Location: Northern Virginia, United States
I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.
Saturday, May 18, 2013
Tuesday, May 14, 2013
Cheese Blintzes For Shavuot
Monday, May 13, 2013
Wednesday, May 08, 2013
Tuesday, May 07, 2013
Thursday, May 02, 2013
Week 1016 - Noinks
* Caviar Dreams + Giant Finish = Fishy Sheets
* Abraham + Only In America = Sacrifice Nothing
* Python + Purple Egg = Grape Spam Benedict
* Mr Palmer + Purple Egg = NCI Eggs
* Only In America + Triple Cross = Not In My Park
* Abraham + The Candidate = Daniel Day Redford
* Abraham + Really Sharp = Easy Bris
* Incognito + Little Jerry = So Sad Meara
* Purple Egg + Revolutionary = Eggs Bénédictine
Saturday, April 27, 2013
Week 1015 Noinks
Thursday, April 25, 2013
'Tis the Season(ing)
I decided to clean and season all our cast iron cookware. Our medium frypan is Old Reliable and is in perfectly good season shape, but we also have a large frypan, two grillpans (including the found one), two small frypans, a small cornstick pan, and a medium lid. Out came the roll of paper towels, a bottle of canola oil, a carton of kosher salt, and a new scrubby sponge.
I used the scrubby sponge to scrub clean everything except the just fine medium frypan and its lid. I used kosher salt and hot water, then dried each thoroughly with paper towels. I used paper towels to rub a thin layer of canola oil on all the newly cleaned cast iron, then put them into a cold oven face-down.
The oven was turned to 400 degrees F. When it reached temperature, I set the timer for an hour. After the hour, I turned the oven off and let the cast iron sit in the oven until cool.
I'll store as much as I can of the cast iro in the bottom oven. Later on, I'll season the medium lid, but I didn't have space in the oven to do so.
We probably have more cast iron cookware than we'll ever use, but you never know. My Old Reliable medium frypan is the one we use most; and we've taken it (and our rice cooker) on vacation when we have rented or borrowed units with kitchens. That pan is slick as anything. We have a lid for it. I haven't seasoned the lid yet, but I haven't really ever found a need for it.
I bought the two small frypans with a thought to use them as individual cook 'n' serve plates. We also have two grillpans (I don't know why or how we ended up with two) to cook things indoors in the winter, or when we just don't want to fire up the Weber.
Finally, we have a honking big skillet with a long handle on one end and a short grip on the other. That's nostalgic for me. We bought it new, but it reminds me of camp when I was a kid. I had a counselor (named Dov Kentov) with huge muscles, who lashed a huge stick to the handle of a large cast iron pan. He cooked us eggs in it, holding the pan over a campfire. Dov was one tough guy. I don't expect to cook that way, but I may use it to make paella or somesuch for friends, probably on the Weber.