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 There's a sale on all Thermoworks products, including Thermapens. Use the coupon code 15OFFSITEWIDE. With 15% off, you can snag a ClassicThermapen for $67. Still a bit pricey, but cheaper than $100 for a brand new Mk. 4 and it performs just as well.
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May 6, 2016 13:28
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What's a good propane burner for a patio that can be placed on a cart? I wanna start woking properly
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May 6, 2016 14:46
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Subjunctive posted:How do we feel about Big Green Eggs? Assume that it fits my budget, and that I want to grill/roast more than I want to smoke, but I still want to be able to smoke decently. Troll craigslist for a used bge. Totally worth it but I'm a shameless fanboy.
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May 6, 2016 15:27
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BraveUlysses posted:Troll craigslist for a used bge. Totally worth it but I'm a shameless fanboy. Is that worth it given that the warranty doesn't transfer? Hed posted:They are great, you won't regret it. You can obviously geek & kit out as much as you want. I have an XL and augmented it with a lot of stuff from Ceramic Grill Store. Although it seems like they have some goofy new CMS that killed my links on their site I purchased: This is fantastic. Not sure about running ethernet to my Canadian outdoors, but it's definitely nerd-tempting. Subjunctive fucked around with this message at 15:40 on May 6, 2016 |
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May 6, 2016 15:36
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Subjunctive posted:How do we feel about Big Green Eggs? It's the ultimate cooking experience IMO.
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May 6, 2016 15:39
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I have a knockoff steel egg that I love. The real deal would be even better, but this has served me well.
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May 6, 2016 15:45
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Subjunctive posted:Is that worth it given that the warranty doesn't transfer? Yes, I've bought 3 used BGEs. sometimes the internal ceramic pieces can crack from thermal cycling or thermal shock but they are still functional.
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May 6, 2016 15:57
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Thanks for the grill advice, all. For now I'm looking into the Genesis with a small kettle for when I want to experiment. One last question: If I do get the Genesis, is it worth upgrading to the cast iron grates?
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May 6, 2016 16:47
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Brocktoon posted:Thanks for the grill advice, all. For now I'm looking into the Genesis with a small kettle for when I want to experiment. One last question: If I do get the Genesis, is it worth upgrading to the cast iron grates? I would go with a 22" kettle. The 18" one is too small for indirect heat and the lid to grill height makes it hard to do things like beercan chicken etc.. You can take out the grate and put the chicken on bricks with the coals but that makes indirect heating even harder to pull off. The 2 different genesis grills I have bought have had the stainless grates and they have been very nice and easy to cook on. You can even get thicker stainless grates and flavorizer bars made up by metal shops that sell one ebay.
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May 6, 2016 17:23
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Mr. Wookums posted:What's a good propane burner for a patio that can be placed on a cart? I wanna start woking properly I got a used one of these guys for $25 and it gets hot enough to get the grate glowing: http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ I get wok hei and fabulous crusty smashburgs, haven't done a super sear steak yet though, but its next.
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May 6, 2016 19:19
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Does it radiate a ton of heat down? If not that sounds perfect. It'll be placed on wood.
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May 6, 2016 19:34
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Mr. Wookums posted:Does it radiate a ton of heat down? If not that sounds perfect. It'll be placed on wood. I have mine sitting on a wood bench/porch on a 1" thick paver tile that happened to be in the back yard. It the right height for tossing and mixing things, i just need to get a small table for ingredients. I'll take a picture when I get home in a about an hour. I did have to buy gloves and longer wok tools because I'd lose my knuckle and wrist hair every time. (Upside down because rain is coming)  
toplitzin fucked around with this message at 21:21 on May 6, 2016 |
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May 6, 2016 19:42
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BraveUlysses posted:Yes, I've bought 3 used BGEs. sometimes the internal ceramic pieces can crack from thermal cycling or thermal shock but they are still functional. What about if the felt gasket fails, which I've heard is common?
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May 7, 2016 01:21
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Subjunctive posted:What about if the felt gasket fails, which I've heard is common? Those fail due to user error. It's easy to replace with a tape if youre not lazy /e- like branding them with coals is how they'd die
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May 7, 2016 01:48
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taqueso posted:It's the ultimate cooking experience IMO.
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May 7, 2016 03:29
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toplitzin posted:Looks like a new knife maker is trying to get some traction. The design is almost identical to the Zwilling Pro, and Aus 8 steel is not a premium steel. Could be a decent knife, but at a glance it certainly doesn't look like it would be a world of improvement over a Wusthof or similar.
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May 7, 2016 04:47
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That's just the ridiculous tagline of BGE. A place right by work sells them and I see the sign that says it everyday.
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May 7, 2016 04:49
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taqueso posted:That's just the ridiculous tagline of BGE. A place right by work sells them and I see the sign that says it everyday.
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May 7, 2016 07:07
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SubG posted:Huh. I'm pretty sure I've literally never seen any advertising for the BGE. It's a fireplace/firepit/giant stone backyard barbecue store.
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May 7, 2016 16:44
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SubG posted:Huh. I'm pretty sure I've literally never seen any advertising for the BGE. Almost every single "home show" advertises that they are giving one away in the print/radio/TV ad.
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May 7, 2016 19:47
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The Midniter posted:
This is a good deal, but I also want to plug Thermoworks even without the discount. When I bought my Thermpen they included this hilarious keychain thermometer that actually works:  Good company
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May 7, 2016 19:56
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I'm trying to find a 40 quart+ (60 preferred) stock pot for my mom for mother's day tomorrow, but I'm only seeing 20 qt ones at stores. Checked bed bath and beyond and TJ Maxx. Any ideas?
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May 7, 2016 23:44
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Walmart? Mexican Grocery store? GFS or another restaurant supply store? A location would help.
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May 8, 2016 00:07
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Buffalo. I just checked Target. Going to an upscale cooking store next.
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May 8, 2016 00:08
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If anyone knows a good restaurant supply store still open, that would be awesome. Edit: Premier gourmet has a 40 qt Winware for $200. Is that outrageous? Specifically, it's the "master cook collection" one. KillHour fucked around with this message at 00:15 on May 8, 2016 |
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May 8, 2016 00:09
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Depends on how much you love your mom.
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May 8, 2016 00:15
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I mean am I getting ripped off? (Probably)
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May 8, 2016 00:15
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I said gently caress it and bought this sucker online. http://www.amazon.com/Pinch-SP-60-Stainless-Steel-Stock/dp/B00KYR5RMU?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00 It was the last one in stock. I'll just tell her to expect her gift in the mail on Wednesday or so. Edit: I lied. I cancelled that one and ordered this one: http://www.foodservicewarehouse.com/pinch/sp-80/p1516033.aspx Cheaper, bigger, and no tax. There's a 100qt for not much more, but at some point, it gets a little ridiculous. My mom is gonna be making a LOT of soup! KillHour fucked around with this message at 02:17 on May 8, 2016 |
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May 8, 2016 02:09
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I can't believe nobody warned me how big an 80qt pot is. It won't fit on her stove. 
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May 12, 2016 23:27
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KillHour posted:I can't believe nobody warned me how big an 80qt pot is. It won't fit on her stove. Get an outdoor propane burner you can stick it on? What in the world is she doing in her kitchen that she is making 20 gallons of soup? Something like this: http://smile.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ
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May 12, 2016 23:42
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Well, she has a 20 and she said it was too small. I THOUGHT she had a 40, so I was going to get a 60, but changed it to an 80 at the last minute. It's for marinara sauce and chili, mostly...
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May 12, 2016 23:45
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I should clarify that I don't cook and know nothing about stock pots (or liquid volume, apparently), hence why I asked in the thread. But seriously, look at this thing! 
KillHour fucked around with this message at 00:03 on May 13, 2016 |
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May 12, 2016 23:53
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I thought it was a little odd, but I also figured dimensions were likely on the page linked.
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May 13, 2016 00:27
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After firing up the grill to cook dinner the other day, I figured I could take advantage of it and use it to season a cast iron skillet and a griddle. I rubbed vegetable shortening on them and put them inside the covered BBQ, upside down, for an hour at 400F. After an hour, I took them out, applied more shortening and in for an hour more. Then left to cool down. I had read about expecting a lot of smoke, but did not see any. They both came out a little sticky, the griddle considerable stickier. Is that expected? Did I do something wrong?
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May 13, 2016 00:30
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Like this is the descriptionquote:With your company pot luck around the corner, you've been busy scratching your head, wondering how you’re going to make a dish large enough to serve so many employees. After going through your recipe book numerous times, you keep stopping on the creamy potato soup. It's always been your personal favorite, especially since everyone who has tried it has never turned away. not being snarky, it's a very innocent mistake which I'm sure will be more memorable than the 40.
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May 13, 2016 00:31
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KillHour posted:I should clarify that I don't cook and know nothing about stock pots (or liquid volume, apparently), hence why I asked in the thread. But seriously, look at this thing! This reminds me of the time that I bought an 18" potato masher without thinking about size. You want it? That pot might be the right size for it.
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May 13, 2016 00:32
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rgocs posted:After firing up the grill to cook dinner the other day, I figured I could take advantage of it and use it to season a cast iron skillet and a griddle. I rubbed vegetable shortening on them and put them inside the covered BBQ, upside down, for an hour at 400F. After an hour, I took them out, applied more shortening and in for an hour more. Then left to cool down. too thick of oil if it's sticky. Get that sucker super hot then start again.
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May 13, 2016 00:33
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rgocs posted:After firing up the grill to cook dinner the other day, I figured I could take advantage of it and use it to season a cast iron skillet and a griddle. I rubbed vegetable shortening on them and put them inside the covered BBQ, upside down, for an hour at 400F. After an hour, I took them out, applied more shortening and in for an hour more. Then left to cool down. If you're planning on doing a bunch of seasoning, 500 F is a safer bet, unless you happen to know the smoke point of the oil you're using is much lower.
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May 13, 2016 00:35
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you ate my cat posted:This reminds me of the time that I bought an 18" potato masher without thinking about size. You want it? That pot might be the right size for it. Gonna make all the potatoes.  Seriously, though. I'm debating whether to donate the pot to the city mission or use it as an excuse to finally start homebrewing.
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May 13, 2016 00:38
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SubG posted:It sounds like either a) your grill wasn't actually hitting 400 F, or b) your shortening has a smoke point higher than 400 F. Generic veg shortening usually has a smoke point around 375 F (give or take depending on composition), but many common veg oils have smoke points at or above 400 F (like canola). I have used shortening in the past and it is very difficult to apply in a thin coat. Anywhere that is thick is going to stay gummy. Supposedly it will run off when hot but in my experience some parts will still be thick enough to get gummy. Ideally you should use flax oil (which is food grade linseed) heat the pan to 200F or so. Wipe on a thin coat of oil and then wipe excess off. Then put in a 550F oven for an hour and let cool for 2 hours then repeat 3-7 times. You can use other oils if you can't find flax (it's in the refrigerated supplement section at place like GNC or whole foods. I have used sunflower and vegetable and shortening in the past but the Flax is really worth picking up. Here is a dutch oven I just did and posted in the Cast Iron thread with only 2 coats. http://forums.somethingawful.com/showthread.php?threadid=3694651&userid=0&perpage=40&pagenumber=20#post459523904
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May 13, 2016 01:35
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