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rgocs posted:Washington Post is citing http://www.ardtime.net/ as the brand. Thanks. Uhh I guess moral of the story is only buy iSi brand whippers. That's pretty terrifying.
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Jun 23, 2017 02:09
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Feenix posted:Funny things get said from time to time, but this actually caused me to spit take onto my desk. When a spinning object like that lifts off it generally goes sideways, not just straight up. My father had a story from back when he worked at DEC in the 60s and 70s, they had a very large platter based data storage device, essentially a massive HDD, used for storing company data. This device could have the platter stacks switched out and occasionally needed maintenance performed on it, replacement of motors, stuff like that. So the thing had a lid that could be unlocked and opened to get at the inside. They were working on it and went off to have lunch and somehow the thing got turned on with the lid open. The stack of platters slowly lifted off from the spindle and then the second it tilted in the air it took off and embedded itself in the nearest wall, they were really lucky no one was in the way of the drat thing.
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Jun 23, 2017 05:54
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bongwizzard posted:I want to use this whip cream chat to inform you all that I "invented" alcoholic whipped cream like a decade ago but it was gross as gently caress so we never made it again. I feel like I should let people know. I have made whiskey whipped cream many times to great success. Also, I am now glad I spent the money on a good iSi whipper.
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Jun 23, 2017 16:19
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Family Photo posted:Grinding peppercorns releases flavor.
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Jun 23, 2017 16:30
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Bhodi posted:I grind salt because I want it really granular on rubs but if I'm stirring it into something I want it ground fine. And I don't want to deal with two different salt supplies so ¯\_(ツ)_/¯ The thing I like about diamond crystal kosher / maldon is their structure - the flakes are flat and kinda irregular. I think it gives it a nice crunchy "pop." idk buy a box and try a triangle test sometime. Salt is cheap. I always wonder if I'm iodine deficient though. I guess the answer is to just eat more seafood 
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Jun 23, 2017 17:38
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Steve Yun posted:Uhh I guess moral of the story is only buy iSi brand whippers. That's pretty terrifying. For real. Dave Arnold has some good things to say about iSi safety and quality control in this episode of his podcast. Starts at about 14m40s. http://heritageradionetwork.org/podcast/omelets-so-white/
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Jun 23, 2017 17:46
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Family Photo posted:Salt is cheap.
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Jun 23, 2017 17:51
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So I got a Lodge Griddle surface for camping.. I seasoned it per some instructions I found online that seemed reasonable... Vegetable oil, wipe off excess, 325 degrees for 1 hour in oven. Then I turned off oven and let it sit until it cooled. It came out gummy/tacky. I scrubbed it clean and am going to try again. Do you think I left too much oil on? Should I use melted shortening instead? Different temp? Longer time? Thoughts?
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Jun 23, 2017 18:03
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Feenix posted:Do you think I left too much oil on?
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Jun 23, 2017 18:14
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Gummy is always from too much oil. Wipe it off so there is only a shine from the oil. If you can see any depth/thickness to the oil, it's too much. It helps to warm up the cast iron which lowers the viscosity of the oil and makes it easier to get a super thin coat on.
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Jun 23, 2017 18:17
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Am I good to just use more oil or should I hold out for melted shortening? Thanks guys!
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Jun 23, 2017 18:26
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I always just use peanut oil
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Jun 23, 2017 19:31
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Feenix posted:Am I good to just use more oil or should I hold out for melted shortening? Any high-heat neutral oil is fine. I use canola.
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Jun 23, 2017 19:39
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325F seems pretty low to get a good seasoning, too.
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Jun 23, 2017 19:47
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Schpyder posted:325F seems pretty low to get a good seasoning, too. So... higher? What temp then?
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Jun 23, 2017 20:08
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Feenix posted:So... higher? What temp then? 400
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Jun 23, 2017 20:31
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1 hour?
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Jun 23, 2017 20:57
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As hot as possible, until it stops smoking. Flaxseed oil is best but anything works. Each coat takes about an hour, and I do seven coats.
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Jun 23, 2017 21:38
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I'm of the opinion that for carbon or cast if you worry about it then it'll fail. one of the few observable quantum constants in our world.
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Jun 23, 2017 21:45
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The best seasoning is time and repetition
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Jun 23, 2017 21:56
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Alright so... Oil. Wipe well. 400+ for about an hour. Cool to handle-able temp. Oil. Wipe well. Etc... Yeas?
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Jun 23, 2017 21:57
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Steve Yun posted:The best seasoning is time and repetition It's a griddle for a camp stove for 4th of July camping. I just want it easy-ish to work with. I can give it time and repetition after.
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Jun 23, 2017 22:00
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Feenix posted:Alright so... Pretty much. For more details, Sheryl Canter is the best source I've found.
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Jun 23, 2017 22:04
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Try to keep the temp between low and medium when you're cooking, high heat and new cast iron tend to = sticking
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Jun 23, 2017 22:05
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Submarine Sandpaper posted:I'm of the opinion that for carbon or cast if you worry about it then it'll fail.
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Jun 23, 2017 22:08
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I just oil my cast iron up and throw it into the oven while it cools after cooking dinner. It helps maintain the season, or so I tell myself. I'm pretty tempted to try to cut one up and see what a good season looks like in cross-section, to be honest.
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Jun 23, 2017 22:11
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tonedef131 posted:I was gifted a brand new carbon steel pan a while back and just couldn't get an even seasoning that stick like all my cast iron has. I called my buddy who has pretty much always used them and he was like dude who cares just keep using it and it'll be fine. I stopped putting it away and it's just lived on my range ever since and I use it for everything. I'll wipe it down with oil if it needs it or wash it with a wet rag if it needs that. The appearance changes from time to time but it's always nonstick and always ready to party. They are like a codependent girlfriend, the less you act like you care the harder it works to gain your affection.  Reminds me that I need to get a round bottom carbon wok
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Jun 23, 2017 22:12
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Thanks all, gonna get some organic flax and do up Sheryl Canter's method. Her logic seems sound.
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Jun 23, 2017 22:17
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I don't know if anyone cares, but ThermoWorks is having their annual Independence Day sale. 20% off on red, white, and blue Thermapen Mk4s, and there's a few other things on sale too.
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Jun 24, 2017 20:56
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Sorry if I missed Grill Chat and maybe someone can redirect me towards it, but we were just gifted a small O-Grill and while it's nice for camping, I'd like to buy a larger grill for the home, but ideally under $400... is this doable? Also, I'm not very handy, is it a prerequisite to be able to fix your own grill if something in it breaks? It's a new world to me, I only know Webers are kind of standard procedure... I don't need it to be a huge, 3-tiered beast with the flanking hot plates, but something where I won't be crowding the grill with three to four large-ish items. And gas. I also have a Walmart gift card fwiw.
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Jun 25, 2017 21:45
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zenguitarman posted:Sorry if I missed Grill Chat and maybe someone can redirect me towards it, but we were just gifted a small O-Grill and while it's nice for camping, I'd like to buy a larger grill for the home, but ideally under $400... is this doable? Also, I'm not very handy, is it a prerequisite to be able to fix your own grill if something in it breaks? There's a BBQ thread, they might have better advice than here: https://forums.somethingawful.com/showthread.php?threadid=3460953 That said, first decide if you want gas or charcoal. Then look for a grill with thick steel walls and a large enough cooking surface. You can find a decent grill for under $400 I'm almost positive. Mine was ~$150 on Amazon and it's perfectly serviceable, operates as a smoker, too.
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Jun 25, 2017 22:18
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Tangential to grill chat: My new house has an outdoor natural gas line! I've never used a gas grill and my initial research has me underwhelmed. I'm thinking about buying a crab cooker like this https://tejassmokers.com/Crab-Hi-Heat-Cookers/27 and using it as a wok burner. Am I going to burn my house down/face off? Is 200,000 BTU/hour overkill for wok cooking? Should I just buy a gas grill with a 'power burner?'
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Jun 26, 2017 01:09
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I am looking for a coffee maker that will turn off its heating element once the coffee level becomes low, ie if the pot is half-full keep it warm, if it's a quarter full then turn the warmer off. It would also be good if it could accept a filtered water source Any suggestions?
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Jun 26, 2017 02:56
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I'm far from an expert (there's a coffee thread full of them) but wouldn't brewing into a thermal carafe be more ideal than putting electricity and trust into a hot plate? I had this Zojirushi drip machine for years, it would keep coffee hot for well over 12 hours if you kept it sealed. Shame they don't make it anymore, though they have other similar models I can't speak to. Solanumai fucked around with this message at 05:43 on Jun 26, 2017 |
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Jun 26, 2017 05:40
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There's a 4th of July deal for the Thermapen MK4 for $79.20. On my Amex I also have an offer for $15 back on any $75+ for any purchase from ThermoWorks -- is there any possibility of a better deal than this popping up in the next year or so?
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Jun 26, 2017 18:13
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No
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Jun 26, 2017 18:27
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So fellas, I have a dumb idea. My parents got me a nice knife set as a housewarming gift, and the most interesting part of the set is this terrifying peeler with a blade like a combat knife. Like, this thing looks like a Man-Opener. The idea I have is to grill up a nice steak or chicken breast (or maybe sous vide instead of grilling, I've been planning on buying a Joule) and then hacking it up with this dread peeler for a steak sandwich or a pita wrap or something. I'm positive it's sharp enough, but not positive it will work out beyond that. Has anyone used a peeler like this before? If not, why do they even make peelers this brutal?
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Jun 26, 2017 19:24
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Without horizontal movement or a concave blade I'd just use a knife.
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Jun 26, 2017 19:35
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Doesn't sound like it would work well. Peelers work best on firm vegetables, and a good one can take off butternut squash skin. Just slice the meat against the grain with a knife and you can get it thin and tender enough for a sandwich or wrap.
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Jun 26, 2017 19:36
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Doc Walrus posted:So fellas, I have a dumb idea. My parents got me a nice knife set as a housewarming gift, and the most interesting part of the set is this terrifying peeler with a blade like a combat knife. Like, this thing looks like a Man-Opener. The idea I have is to grill up a nice steak or chicken breast (or maybe sous vide instead of grilling, I've been planning on buying a Joule) and then hacking it up with this dread peeler for a steak sandwich or a pita wrap or something. I'm positive it's sharp enough, but not positive it will work out beyond that. Has anyone used a peeler like this before? If not, why do they even make peelers this brutal? Picture?
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Jun 26, 2017 19:39
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