ShawiniganHandshake

Cast iron is great and I use it all the time, it's just not the wonder material some people make it out to be. Right tool for the right job.

I have one Teflon pan and I use it only for eggs. If you want a perfect omelette, you want it to stick as little as possible and they had to invent new ways to bind things to other things just to get the Teflon to stick to the pan during manufacturing.

You might be tempted to go buy a bunch of equipment but you can get really far with the basics once you've learned good technique:

• a decent paring knife and 10" chef's knife (Victorinox fibrox are decent quality and not too expensive as knives go)
• an end grain wood cutting board
• a medium sauce pan
• one or two sheet pans
• one 8" or 10" stainless steel skillet
• a spatula and some wooden spoons
• a pair of tongs
• stackable measuring cups and spoons

That will get you very far. If you find you're enjoying cooking and want to improve your kit, you can add things as you need them (whisk, masher, boning knife, stock pot, etc.). Try to avoid buying unitaskers. You can mince garlic with a knife, so unless you're mincing a ton of garlic, a garlic press is probably not a good investment because it only does one thing.

There are a ton of video tutorials for learning knife skills online but if you want something printed, Henkels has a Complete Book of Knife Skills that I've found very useful.

You'll want to keep your knives sharp. You can learn to do it yourself with a double sided 400/1000 water stone and a video tutorial. A ceramic pull through sharpener will do in a pinch but they're pretty hard on the knives. Metal pull through sharpeners will destroy the edges of your knives, so don't buy one of those. Also don't use anything motorized because the heat can damage the heat treat and wreck your knife.

You will read on the Internet that cast iron is the One True Material for skillets and frying pans. People who say this are in a cult. Cast iron pans are great for searing because they retain a lot of heat but stainless clad aluminum will give you better control and more even heating, Teflon will give you better non-stick performance, etc. Personally, I reach for my stainless steel skillet most often, which is why I recommended it above. You may also read that you should never wash cast iron with soap because it will ruin the seasoning. This is bunk. The seasoning is chemically bonded to the surface and you can't scrub it away unless you're physically removing material with hard abrasives or caustic chemicals. Soap and a scrubby will not hurt your pan. Do thoroughly dry anything cast iron after you wash it, as it will rust if you don't.

There is probably a restaurant supply in your area and they are probably open to the public. That's a great place to get things like skillets, sheet pans, racks, ramekins, tongs, etc.

Pick up (or borrow from the library) a cookbook that teaches cooking technique through recipes. These are some of my favourites:

• Ruhlmann's Twenty - Michael Ruhlmann
• The Food Lab - J. Kenji Lopez-Alt
• Salt Fat Acid Heat - Samin Nosrat

Saw a black bear once when I was visiting the Rocky mountains a few summers ago. It was just hanging out eating berries at the edge of the woods beside the parking lot at one of the national parks.

Most of the people just watched or took pictures from a respectful distance. I was delighted to have the opportunity to see a bear in the wild in a (mostly) safe way. I did look around to make sure there was somebody I could outrun, though. You don't have to outrun the bear...

Big carnivores mostly want nothing to do with people and I think we should leave them alone as much as possible. Sometimes they learn behaviour that makes them dangerous to innocent people (e.g. if somebody feeds them) and being a danger to innocent people is really the only reason I can think of that would justify killing them. There have to be better ways to deal with carnivores attacking livestock and such.

I was in traffic 30 minutes away from home when the 2003 blackout started. That was a long drive home.

Horseradish is actually toxic to horses. Tasty with roast beef, though.

Grains of Paradise are my archaic pepper of choice. They have a bit of tartness to them.

I haven't seen this one mentioned yet: Chef's Press. They're interlocking stainless steel weights.

I was a bit nervous buying them as they aren't cheap and I wasn't sure how often I would use them but they've proved to be one of my most used kitchen gadgets. I use them a few times a week.

They're great for keeping steaks in contact with the pan when searing or keeping bacon from curling up. I use them to weigh things down in water for thawing or cooking in the sous vide cooker. They're good for pressing cheese or tofu.

They have built-in handles that make them easy to pick up, stack, and interlock.

They're dishwasher safe.

Perfectly designed for their job.

Canada imposing an export tax on oil would be a scorched earth move that would also be extremely unpopular in Alberta and further inflame the separatist movement there. I don't think Carney would play that card unless he felt like he was out of other options.

Yes, it was in response to a question from the NatPo reporter.

I've had the batteries die in carts with save functionality but I've never had a cartridge itself stop working. Maybe I've been lucky.

I bought my NES with my own money in 1988ish after saving up for months. If I go downstairs and power it on right now, I'm certain Tetris will fire right up.

Came across one of these in the lobby of a hotel in Québec. My wife pressed the "English" button and got a cute little printout. Figuring this would be a good opportunity to practice my French, I pressed the "Français" button and the machine spit out a story the length of a CVS receipt.