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A half gallon of milk is $4-5 here and about a pound or is it half pound of butter is $7 or 8. Here = Korea
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Jul 23, 2013 01:23
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Mr. Wiggles posted:I use one of these to break down sheep. Also important at the racetrack for cutting away damaged bodywork.
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Jul 23, 2013 01:34
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SubG posted:A Super Sawzall is right up there with an impact wrench as one of the most satisfying tools you can use, particularly if you do a lot of serious wrenching on cars. I recently replaced several lovely Ryobi and Black and Decker tools with Milwaukee tools and the difference is amazing. Spendy, but amazing. poo poo works great.
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Jul 23, 2013 10:34
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NosmoKing posted:I recently replaced several lovely Ryobi and Black and Decker tools with Milwaukee tools and the difference is amazing. I have never regretted paying for quality. That's one of my mottoes.
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Jul 23, 2013 11:35
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The only bad thing about Milwaukee is that their blades really shot up in price a bit ago and they don't seem to last as long.
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Jul 23, 2013 14:38
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Mr. Wiggles posted:So when you respond to my add that I'm a guitarist doing indie rock stuff, and the add goes into some detail, don't waste my time trying to get me to join your casino cover band. https://www.youtube.com/watch?v=7H43ZE8_v5I
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Jul 24, 2013 03:53
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The world of bands. Anyway so I had this thought tonight at supper. Everything on the table was homegrown. Well pretty much everything. I served pork steaks with grilled green onions, rice with fried sage and sauteed garlic mixed in, a green salad of lettuce, tomatoes, cucumbers, radish, and basil with vinegar and oil, an apricot pie, mead to drink, and on the table was fruit bowl full of apricots and plums. The only things not homegrown were the rice, the wheat flour in the pie, the olive oil I put on the salad, the pepper, and the salt. So when the cordyceps fungus mutates, I'm not only going to be okay, I'm going to be eating pretty well (on the theory that it's too dry here for fungus-zombies anyway). I'd be out of luck on the rice, olive oil, and pepper, but this valley used to be an exporter of wheat before onions became a cash crop, and I could get salt from a salt operation a couple of valleys away (there's even camels locally so we could do caravans).
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Jul 24, 2013 04:04
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Camel race escapees?
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Jul 24, 2013 04:58
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Yeah. There's breeders too but that's not my cup of tea.
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Jul 24, 2013 05:09
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To be fair, you're not a camel.
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Jul 24, 2013 05:26
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week one of copper pan use : it's glooorrrrrrious. I'm not sure it's inherently better than a really nice thick as poo poo all clad stainless pan, but so long as I'm going big or going home, I am loving loving these Falk pans. it's slightly more annoying to clean, since you basically have to treat it like a cast iron pan - but I really don't mind hand cleaning. I don't have the anal "GOTTA KEEP IT SHINY" mentality, so all the scuffs and dark stains and marks on the copper I'm almost proud of. going with falk (matte copper) rather than some of the manufacturers who do a shiny finish was a good decision. conclusion : buy this poo poo, even if you just can afford one at a time. I can't imagine ever having to buy another pan in my life, pans loving feel like a tank.
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Jul 25, 2013 07:29
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I feel like a real cook now. Sliced my thumb right near the top of the nail. Deepest cut I've ever had (because I am a sheltered wussy), I have seriously never seen blood spurt out in time with my heartbeat before. But I rinsed it, put a band-aid on it and it stopped bleeding sooooo I think I'll live.
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Jul 25, 2013 08:10
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mindphlux posted:week one of copper pan use : I don't know man. I recently upgraded to the All-clad D5 set this spring and I'd say it's well worth the extra cash. I loving love cooking on these things.
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Jul 25, 2013 15:25
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I love my D5. I wish I wasn't anal about keeping it shiny.
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Jul 25, 2013 16:42
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I will never understand sperging over cookware. Is it tri-ply? Congratulations it will last basically forever.
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Jul 25, 2013 17:38
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What in the blue gently caress ...? http://www.amazon.com/gp/product/B004R58QB4/
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Jul 25, 2013 17:38
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dino. posted:What in the blue gently caress ...? That's really dumb and overpriced (i.e. more than free), but the reviews are pretty funny.
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Jul 25, 2013 17:58
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dino. posted:What in the blue gently caress ...? You'd have to be an idiot not to buy that.
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Jul 25, 2013 18:12
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dino. posted:What in the blue gently caress ...? The "Customers Who Viewed This Item Also Viewed" list for that is pretty good too. Jolly Rancher scented candle 90 serving emergency meal bucket Big Wet Asses - 4GB of porn on a flash drive And a Lobster mascot costume
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Jul 25, 2013 18:59
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CzarChasm posted:The "Customers Who Viewed This Item Also Viewed" list for that is pretty good too. That stuff should all just be in the emergency bucket.
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Jul 25, 2013 19:44
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Chef De Cuisinart posted:I will never understand sperging over cookware. Is it tri-ply? Congratulations it will last basically forever.
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Jul 25, 2013 20:12
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I have the worst collection of odds 'n ends pans... most freebies or hand me downs. I do a lot of my cooking in my cast iron, which are the only pans I've actually bought.
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Jul 25, 2013 21:00
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1% of the pots get 99% of the work, capitalism works!
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Jul 25, 2013 21:03
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Chef De Cuisinart posted:I will never understand sperging over cookware. Is it tri-ply? Congratulations it will last basically forever. For the price it's pretty good and it functions as a pot well enough, but it's clearly nowhere near the quality of an All-Clad pot.
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Jul 25, 2013 23:11
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SubG posted:Eh. I picked up one of those Cuisinart MCP pots a while back, and it's developing pitting because I apparently lost the Chinese stainless lottery. And the fit and finish is okay but not that great---the outer lip of the pot is sharp enough to draw blood if you run your hand along it (e.g., when you're washing the thing and not expecting the lip of a stockpot to be sharp). Why don't you get a file and roll the edge? It won't affect the performance of the pan, or even the look if you barely shave it down.
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Jul 25, 2013 23:24
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YEAH DOG posted:Why don't you get a file and roll the edge? It won't affect the performance of the pan, or even the look if you barely shave it down.
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Jul 25, 2013 23:31
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SubG posted:Eh. I picked up one of those Cuisinart MCP pots a while back, and it's developing pitting because I apparently lost the Chinese stainless lottery. And the fit and finish is okay but not that great---the outer lip of the pot is sharp enough to draw blood if you run your hand along it (e.g., when you're washing the thing and not expecting the lip of a stockpot to be sharp). When you say pitting, do you mean the steel discolors? Also, my MCP definitely don't have sharp edges. Weird that yours do.
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Jul 26, 2013 00:14
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Doh004 posted:When you say pitting, do you mean the steel discolors? Also, my MCP definitely don't have sharp edges. Weird that yours do. I'm not trying to make it sound like it's a terrible pot or that it's rattling apart from being looked at funny or anything like that. My point is just that it's multiclad stainless, from a fairly reputable manufacturer, but is clearly of inferior quality to my other stainless cookware in ways that actually `count'.
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Jul 26, 2013 00:34
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dino. posted:What in the blue gently caress ...? That's dumb but even dumber is a loving garbage bowl endorsed by Rachel Ray. What kind of brainless 'As Seen on TV' world would you have to live in to need a bowl specifically for the garbage you produce while you're cooking? And not only need a 'garbage' bowl but need one specifically designed and manufactured to put garbage into instead of say, any other bowl you might already have in your kitchen? The person that thought of this and marketed it is a genius (an evil genius but still) but the people that buy it are probably the dumbest people alive.
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Jul 26, 2013 00:36
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SubG posted:It does discolour, and in particular it gets white spots, which is generally an indication of either poor quality stainless or really hard water. It's noteworthy for the purposes of our discussion because it's something that I see on the MCP pot that I don't see on any of my older stainless, including All-Clad (and even other Cuisinart) stainless that I use a gently caress of a lot more. But in addition to the discolouration, there's material loss on the cooking surface, so that there are places where it's rough. Normal discolouration of stainless is something that I don't sweat, but this is actual damage to the cooking surface that will reduce the service life of the pot. Oh I wasn't trying to have a meaning or an alterior motive, I was just curious. That's not good to hear though!
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Jul 26, 2013 01:34
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cyberia posted:That's dumb but even dumber is a loving garbage bowl endorsed by Rachel Ray. I never could figure out why people want to put garbage in a bowl first. My parents do this because Rachel Ray does it. What is so hard about putting waste directly into the garbage? Isn't is harder to wipe a cutting board into a bowl than to just dump it into a garbage can? 
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Jul 26, 2013 01:44
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contrapants posted:I never could figure out why people want to put garbage in a bowl first. My parents do this because Rachel Ray does it. Convenience. My trash can is several steps away and while I'm doing prep work I'd rather not have to leave the board to make space for more prepping. Do I need a dedicated "garbage" bowl? gently caress no, any container works fine.
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Jul 26, 2013 02:23
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There's a big country music festival in my town this weekend, and so the place is filling up with 10000 white trash wannabes from the suburbs of other states, whooping and hollering, speeding about in oversized pavement queen pickups, polluting the river, and getting drunk on Miller lite on the sides of all the streets. I'm sure they all have Rachael Ray garbage bowls in their travel trailers. So I made piri piri chicken tonight, I'm going to play Manu chao really loud all weekend (except when I drive, when I'll bump narco corridas at full bass), and generally try to present an opposing view of existence to the out of towners. We'll see if I'm still posting by Monday.
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Jul 26, 2013 02:42
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Doh004 posted:Convenience. My trash can is several steps away and while I'm doing prep work I'd rather not have to leave the board to make space for more prepping. Do I need a dedicated "garbage" bowl? gently caress no, any container works fine. I just drag the can a little closer.
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Jul 26, 2013 02:43
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Chef De Cuisinart posted:I will never understand sperging over cookware. Is it tri-ply? Congratulations it will last basically forever. that's really silly. I mean if you're trolling, that's fine, but... I am coming from a great set of (non-tri-ply) cuisinart stainless pans - http://www.amazon.com/Cuisinart-77-10-Stainless-10-Piece-Cookware/dp/B00008CM68/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1374812487&sr=1-1 I think I'm a good cook, and I was in no way dissatisfied with those pans. I'd recommend them to anyone, they were great. but it's like going from an admittedly fine leather seated, all options ticked honda civic to a BMW M6. it's the difference between my cordovan colored calfskin johnston and murphy shoes and that pair of shell cordovan carminas. (no wave looking at you) dunno, maybe I just care about small details and quality differences more than I should, or maybe you haven't used some thick rear end pans like these, but I think I'm pretty justified in thinking they're totally worth the sperge.
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Jul 26, 2013 05:32
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mindphlux posted:that's really silly. I mean if you're trolling, that's fine, but... Sperg on, you crazy diamond. I have a collection of not very good pans and when I got an Anolon anodised stock pot I really noticed and appreciated the quality (and I am sure there are better), so I'm with you.
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Jul 26, 2013 08:57
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mindphlux posted:that's really silly. I mean if you're trolling, that's fine, but... Nope, just saying that my tri-ply pans are just as good as yours, except mine are Vollrath and aren't ridiculously expensive. The only copper thing in my kitchen is a mixing bowl for whipping egg whites. E: I can certainly understand having nice things, but copper cookware is like buying a Shun when Tojiros are cheaper and just as good. Chef De Cuisinart fucked around with this message at 11:15 on Jul 26, 2013 |
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Jul 26, 2013 11:12
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Chef De Cuisinart posted:buying a Shun when Tojiros are cheaper and just as good. Oh poo poo, he done went there.
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Jul 26, 2013 15:05
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Very Strange Things posted:Oh poo poo, he done went there. Sigh, GWS. I'm sure I'll splurge on some expensive pans someday... it's just very far down the list of priorities. I'll probably buy fancy-heat-treat samurai knives before I spend the money on nice pots.
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Jul 26, 2013 16:01
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Squashy Nipples posted:Sigh, GWS. I'm pretty happy with my knives at the moment, but most of my pots are not that good (and one in particular is crappy), so that is next on my list. I also need some more cutting mats, but that is not in the same league. I would like a cleaver though.
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Jul 26, 2013 17:25
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