It’s a Gordon Walters. Google him.
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- Thread starter r464
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Where is this amazing sketchiness located?
Its in downtown Toronto, in "The Don" River Valley. Pretty sweet trail system for a city, but yeah it comes with some sketchyness of all sorts.....
1:20 for the tetanus shot:
The trails (and people) are much better further north
thats fancy compared to some of the fucking grom piles i've seen
"The literal meaning of hoor in the Arabic language is a woman who is absolutely gorgeous and beautiful, or one who is extremely fair-complexioned." 
Fans of the show will understand the spelling. Frank Reynolds is one of my heroes.
go download me a hoagie off the internet
@SkaredShtles for duck content
Quick and easy not really cassoulet
1 can each Cannellini and pinto beans
2 cans diced tomatoes
2 big carrots
Gahlic, onion, s&p
1# duck fennel sausage
Broth to simmer to desired thickness
Fry some of the aromatics and garlic and onion in the duck fat which you've saved from the breast you cooked a week or two ago. Right? hich you obviously have saved of course.
Quick and easy not really cassoulet
1 can each Cannellini and pinto beans
2 cans diced tomatoes
2 big carrots
Gahlic, onion, s&p
1# duck fennel sausage
Broth to simmer to desired thickness
Fry some of the aromatics and garlic and onion in the duck fat which you've saved from the breast you cooked a week or two ago. Right? hich you obviously have saved of course.
Mushroom onion tart. Liberties taken. Didn't make my puff pastry. Been there done that. Frozen premade rocks.
Damn the stained inside of that dutch oven makes me sad
It should be as well cared for
Looks like an Alsatian specialty called Tarte Flambé.
We call it well seasoned.
Purely aesthetic. This pot is maybe 20 years old and has looked that way for about 19 of those years. Even per Le Creuset it is fine.
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Yea but 'ol Jonny Dutch-oven-farts knows way more about cookware than a premium cookware manufacturer with only 100yrs experience.
jon's expertise doesn't lie within a subject but simply what other people are doing wrong.
Seagull syndrome: Show up out of no where, make a lot of noise, shit on everything then fly away.
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Similar. No lardons here though. And gas oven vs. wood fired. I'm clearly a hack.
eta: no, no. lily is nothing so fancy, just a shelter mutt...
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i've got 3 pieces of enamel coated casted iron cookware, newest is ~3 years old, all used regularly, all different brands. none of it looks anything close to that. generally enamel coating on cast iron eliminates the need to season it. you still need to care for it, but not the same way you do with non-enamel coated cast iron.
now, see, i agree there. you go to hell for that shit.
I use a ball of used aluminum foil to clean my cast iron, and that's only if a simple deglaze doesn't do it.
I've got a plastic scraper. Trick I've found is clean it before it has a chance to cool.