What kind of jobs or roles are available for foreign trained physicians (no previous speciality training) to continue supervised clinical practice or assistant jobs? As a new immigrant one needs money to sustain oneself, how to find jobs, what roles to apply for, which provinces are open to accepting img physicians, do these roles pay sufficiently to sustain?
Is this pathway actually available for IMG to get some Canadian clinical exposure? What kind of candidates do they look for? Are many IMG doing jobs as associate physicians or clinical assistants? Is it realistic and doable to find such roles which also pay to sustain oneself in a new country as a doctor?
Hey folks,
I have been thinking if I should buy IKEA carbon steel pan. I wanted to hear from you guys about your cooking, cleaning, seasoning experiences with the IKEA vardagen carbon steel pan.
Have you tried making lentil based crepes/dosa, eggs, pancakes on it? Any issues with crepes getting stuck?
How often do you use?
After washing pan, is a quick stove top seasoning necessary everytime?
How often do you do oven seasoning?
How long have you been using IKEA pan?
Any issues with the rivets like loosening?
Any warping issues?
I have heard the new vardagen pans are thicker. Have any of you had both old and new pans and seen significant differences in cooking between them?
Any issues with patchy seasoning?
Is it suitable for electric coil based stove tops? These seem most common in apartments.
I have an electric stove top - coil. I also have an oven.
I am going through repetitive cycles of well seasoned and patchy seasoned lodge cast iron skillet and this disturbs my cooking schedule. Hence, I would like to try a carbon steel pan.
I would love to buy expensive carbon steel someday in the future (made in, debuyer etc). But for now, I want to buy something good and affordable and it feels like IKEA has a fair price. Lodge too has a good price but I really want my skillet/pan to have a smooth surface and lodge carbon steel pans don't seem to look as smooth as IKEA carbon steel pans.
It's my first time buying a carbon steel pan and I want to use it atleast for 5+ years.
Is Ikea vardagen worth it?
I found a couple of videos on YouTube, but not many reviews from users.
Thank you :)
This is my first cast iron skillet. I bought this lodge skillet 1.5 yrs back. It came preseasoned and looked beautiful and even. Initially I think I was overenthusiastic about seasoning it "well" on the stove, so ended up putting more oil than needed and my skillet became sticky. I later tried oven seasoning and it worked well. Overtime the seasoning started to flake off and there were loose bits, so I scraped it all neat with a metal scrubber a few months back and re-seasoned in the oven multiple rounds to get a uniform coating. But I ended up with flaky seasoning once again and had to scrape it down and re season in the oven, but this time I did it just one round. However I have been doing a brief stove top seasoning daily as I cook with it everyday. I use my skillet for sauteed veggies, frying patties and tossing tortillas and making crepes. My crepes are not sticking to the skillet and lift off fairly well (not as neatly as a non stick pan, but I don't mind, I love the browning on my crepes) despite the patchy seasoning as seen in the photo. Do these uneven surfaces eventually fill up if I continue cooking without scraping and seasoning? What's your experience with patchy seasoning?
Thank you
How to search bulk section items and their prices of a specific store on the whole foods website?
Do I have to physically visit the store to see the prices and items in their bulk section?
Hi all, I wanted to know if anyone has used beyond meat burgers patties in a recipe that's not a burger. I recently bought beyond meat patties from Costco to try it out and I did not like the way it looked and released pink juices, it's aroma while it grilled on my cast iron skillet and the taste. It tastes very bland but with a very different taste and different smell that I don't like. I added mustard, ketchup, pickled cucumbers and tomatoes and onions as toppings for my burgers. I felt like the patty taste (that I dislike) was very dominant in the whole recipe. FYI, I have never consumed any type of meat in my life. I never thought that eating beyond meat would be difficult for me because I was so confident that i would like the taste as it was vegan. I got to know later that beyond meat is made to look/taste like beef. I have patties remaining in the freezer which I want to use in a recipe that is not a burger. Is there any way I can mask that flavor or use it in an entirely different recipe as protein?