Remengton R51 Issues: Press Release
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July 25, 2014 Remington R51 Pistol Product Update

Earlier this year, we launched the innovative R51 subcompact pistol to critical acclaim. During testing, numerous experts found the pistol to function flawlessly. In fact, they found it to have lower felt recoil, lower muzzle rise and better accuracy and concealability than other products in its class. However, after initial commercial sales, our loyal customers notified us that some R51 pistols had performance issues. We immediately ceased production to re-test the product. While we determined the pistols were safe, certain units did not meet Remington’s performance criteria. The performance problems resulted from complications during our transition from prototype to mass production. These problems have been identified and solutions are being implemented, with an expected production restart in October.

Anyone who purchased an R51 may return it and receive a new R51 pistol, along with two additional magazines and a custom Pelican case, by calling Remington at (800) 243-9700. The new R51 will be of the same exceptional quality as our test pistols, which performed flawlessly. We appreciate your patience and support.


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Ozeri Cookware Review Part 2: Green Earth Or Stonehenge?
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Ozeri Cookware Review Part 2:

© 2014 Brent Reece



Last month I wrote can article about camp cookery. ( In that article I mentioned this really innovative pan from Ozeri called the Green Earth Pan. It doesn’t use Teflon or any of the derivatives to make it non-stick but uses a real ceramic coating and a textured bottom surface to reach a better conclusion. I was so impressed with the pan that I did some more research and talked directly to Ozeri about the new technology that they are innovating, trying to get away from traditional Teflon. The EPA is outlawing it and most companies are trying to get away from, as well as most consumers, for health reasons if nothing else.


Greblon is the new surface and it is amazing. Whether you go for the Green Earth Pans or the older Stonehenge. Both use the same coating but in two uniquely different ways. The latter use it in a traditional smooth bottomed pan that looks very earthy and a lot like the old school enamelware of our grandparents. Where as the Green Earth pans use a textured bottom to assist in reducing oil use. By having a textured bottom to reduce foods ability to attach to the Greblon surface it also reduces the need to soak your food in oil or grease to keep it from sticking.


Here some of what Ozeri has to say about both products:


Utilizing GREBLON — an ultra-safe ceramic coating from Germany, the Green Earth Pan by Ozeri is one of the world’s first frying pans to achieve non-stick perfection while remaining absolutely free of PTFE, PFOA and other harmful chemicals. Conventional cookware and other ceramic cookware brands achieve their non-stick performance through a coating of PTFE (PolyTetraFluoroEthylene), a synthetic substance that has waxy properties. At very high temperatures, PTFE begins to decompose and release fumes which are documented to be lethal to birds and small pets, and which can be harmful to humans. In addition, traditional pans incorporating PTFE are often manufactured with the aid of PFOA (PerFluoroOctanoic Acid), which the EPA has classified as a ‘persistent pollutant of the environment’.


Green Earth:


With the Green Earth Pan’s GREBLON ceramic from Germany, even under high temperatures, no harmful toxic fumes are ever released into the environment. This is because the Green Earth Pan utilizes a 100% ceramic coating inspired by nature – not a laboratory. The Green Earth Pan’s ceramic coating is completely free of PTFE and PFOA, and far more durable and scratch-resistant than other non-stick surfaces. With better non-stick properties, the Green Earth Pan allows you to saute, fry, bake, boil and braise with as little as half the amount of oil normally used, and cleaning is a breeze. The Green Earth Pan by Ozeri is made of the highest quality die-cast aluminum that allows for even cooking and fantastic browning without hot spots. It boasts a magnetized bottom for rapid heat transfer on induction stoves, and a heat resistant silicone coated handle.


This version of the Green Earth Pan features a textured ceramic cooking surface. The elevations of the textured cooking surface create air pockets which distribute heat underneath food to enhance cooking performance. Your satisfaction is guaranteed. GREBLON ceramic made by Weilburger GmbH, Germany.




The Stonehenge:

    • Utilizes a natural stone-derived non-stick coating from Germany while remaining 100% free of PFOA, a harmful chemical found in traditional cookware.
    • Earth-friendly pan delivers unprecedented non-stick performance without releasing harmful fumes or toxins at high temperatures.
    • Features a scratch-resistant stone-based coating that is super easy to clean.
    • Interior of pan made out of durable heavy-gauge die-cast aluminum with no harmful chemicals or trace metals.
    • Boasts a comfortable heat-resistant silicon handle that is reinforced via 3 rivets, and a magnetized base for rapid heating with induction stoves


The Comparison

Having used both of them I can honestly say that OZERI has hit the infamous HOMERUN! Both pans are incomparable to other pans in this class.

The Greblon surface on both is absolutely amazing. The textured one on the Green Earth Pan I see as being a great tool for pan searing meat and getting a good char. Without greasing the pan with flavor altering “lubricants”.


The Stonehenge  pan was fantastic in the 12 inch size for pan frying veggies for fajitas at low to moderate heat, a trick at times with pans that tend to over heat or are hard to regulate temp wise.  We cooked two versions of fajitas, beef and chicken, in separate pans. From the outset the smooth bottom in the Stonehenge pan was better for stir frying the veggies than the textured Green Earth. Using bamboo utensils the food slid around in the smooth pan a lot easier, as one would expect.


Both pans cooked at a great rate and were easier to use and to control the heat on than conventional Teflon or Stainless Steel pans. I have long been a fan of Stainless Steel cookware and will be the first to admit that they can be oil crazy beasts to use. Getting away from the oil and other “lubricants” is fantastic. I am no Chef but I am a foodie and I love the healthier use aspects of both pans.




Do yourself a favor and go to and check out the OZERI line of high tech pans. Whether you choose the Green Earth or the Stonehenge. You owe it to yourself to start cooking smarter and better.



Green Earth Pan


I’d like to thank Andrea my liaison with Ozeri for giving me yet another chance to review their great products.


Yes I received one or more of the products mentioned above in order to use and review the items mentioned. I have received no financial compensation. I believe my readers would like to know about new and innovative products in the marketplace and strive to share all that I can.


Are You Ready For Moose Season?
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Are You Ready For Moose Season?


©2014 Brent Reece



Summer is moving right along and here we are nearing the end of July. Permits have been drawn and the lucky few that got one should be thinking about the hunt. Especially those that are headed out in September, prep is half the hunt.


Here’s the link to MEDIFW to see if you got your permit:


So once you have your permit what’s next? Did you get the sex you wanted in a district you wanted? Did you know if you act quickly you can swap your permit for another that you would prefer?


Here’s a site that has been set up to expedite the swapping of permits. At no fee to either party.


(Remember this site doesn’t charge a fee to let you list.)


Here’s another site that does charge a fee to let you list your swap:


You can even list your swap in the Uncle Henry’s Swap Buy Sell…….or also on


For all the rules and forms to swap your permit contact IFW here:



Once you have your permit all set you need to think about equipment.


The basics are a gun..truck…winch/chainsaw.


Let me explain.


Commonly you will find your moose on some remote back road either in the road or in a cutover area. Finding one and shooting it are the fun parts of the endeavor. The work part is in the retrieval of said moose.


Maine law allows you to quarter the critter in areas where it is impossible to recover it via vehicle or trailer….ie winching it whole onto a conveyance. That is where the chainsaw comes into the equation. Just remember to flush out the bar and chain oil way in advance and refill it with vegetable oil so it doesn’t taint the meat. You can quarter it with knife and axe but that is a lot of work.


The most common way to retrieve said moose is by the judicious use of wheelers to drag it to the best access point for a truck or trailer with a winch for loading. Once pulled from where it dropped, it is gutted and the good innards are rescued and bagged. The heart and liver are fantastic on the table and should never be wasted. The dressed beast is now drug up onto the waiting truck/trailer and secured for the trip to the tagging station.




The deed is done and the critter is killed. The butcher can prepare the head and hide for shipment to the taxidermist. The meat is a secondary product and will be swiftly processed and “taken care of”.




Now most locals will have already booked a butcher or are going to cut it up themselves. In the latter case a good tree is needed at your home or you hang it in your garage. To keep the meat in top condition it is advisable in early season not to hang the moose longer than a day because the heat will ruin it in short order. Sawhorses and plywood make a huge table to butcher on and make the job easier. Quartering the hanging moose is fairly easy once the skin is off. I actually prefer to skin the moose as soon as I get it home so it can cool quickly. Then it can hang overnight if it’s in a barn or garage to keep the critters away.


Unless your going to get it tanned the hide on a moose is just in the way. Although I like to keep some for tying flies, it’s mainly just waste. So we make short order of getting it off the critter with a either an electric winch or a “comealong”, a hand powered winch with ratcheting handle. The careful use of a baseball tucked inside the hide and secured by a wrap of the cable makes pulling a lot easier. Knife work plays a part as well.


Once the hide is off and the beast quartered. The best parts are cutup into steaks and roasts. Lots of cutting and wrapping later there is left this huge pile of trimmings, shanks/ribs and neck meat. All of this odd meat is ground up for Mooseburger and some will be made into jerky and sausage. The latter requiring some tallow to be added from the local butcher to make it more suitable as sausage. Be sure to save a couple racks of short ribs for summer BBQ….they are just awesome with some SWEET BABY RAY’S.


For the meat hunter relives the hunt everyday as he slowly consumes the moose over the upcoming year. At each meal he thanks God for providing it and in so doing he honors the death as a sacrificial rite. Nobody appreciates the hunt more than the meat hunter who is sustained by his kills. How can the pursuit of an “ornament/decoration” compare to the connection a meat hunter has to his quarry?

- Brent Reece


If you are coming to Maine and will be Hunting in Districts 5/6……..

please contact my good friends at they have a 100% success rate.


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