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Gerblyn posted:Make chocolate chip cookies, and use the rings to cut them all into the same uniform size. Then, make vanilla ice cream, mix in a bag of m&ms, and pour it into a baking tray to harden, so you get a layer of M&M ice cream about half an inch thick. Once the ice cream's hardened, use the rings to cut out discs of it, then place each disc of ice cream between two cookie discs to make ice cream sandwiches. Eat, enjoy, die of diabetes! Why don't you use your powers for good?
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Jan 20, 2016 01:29
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Red_Fred posted:It's not my cooktop so that's a concern also I heard that cast iron pans get so hot as to damage the cooktop? I don't think the cast iron pan can get hotter than the cooktop that is heating it.
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Jan 20, 2016 23:21
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If I only really have room in my life for one fine mesh strainer, what should I be looking for? Rounded bottom or chinois-style? What's the smallest it can be without me regretting it frequently?
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Feb 19, 2016 15:43
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neonnoodle posted:I think the rounded kind are more versatile. Chinois are good for straining liquids out of chunky things, but they get piled up in the bottom. Yeah, that makes sense. Thanks!
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Feb 25, 2016 16:13
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Eeyo posted:Anybody have experience with induction cooktops (like induction hotplates)? Not a full stove just like 1 burner you plug in to the wall. There's one I can't remember the name up that's new, and has fine-enough control for sous vide. I'll try to remember, I think it starts with "P" and is from GE.
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Mar 2, 2016 05:47
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For moving on the counter, a damp paper towel underneath is my go-to.
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Mar 23, 2016 13:05
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Pollyanna posted:I don't have an outdoor grill. Will a grilling pan suffice? My parents had one and it worked well, but I don't know if it's a problem to use indoors due to smoke or whatever. What do you want to use it for? Smoke can definitely be an issue, but now much of an issue depends on what/how you're cooking, and the ventilation situation where you cook.
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Apr 24, 2016 21:50
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Pollyanna posted:Probably just stuff like skirt steak and chicken thighs. Nothing major, at least not yet. Once you get a feel for the temperature so you aren't scorching everything, with decent ventilation you're probably OK. You can simulate it with a hot frying pan to test.
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Apr 24, 2016 22:28
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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.
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May 6, 2016 06:24
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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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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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Depends on how much you love your mom.
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May 8, 2016 00:15
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KillHour posted:Gonna make all the potatoes. Or you could house a refugee family.
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May 13, 2016 03:14
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The oven door melting/pinching I think, yeah (more melting). Same with putting the grill lid down over one.
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Jun 26, 2016 23:25
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PDP-1 posted:I had an apartment once with a very 80's looking microwave, it heated food just fine but my wifi stopped working when it was on. 2.4 sucks.
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Aug 28, 2016 01:42
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I'm looking for a dual or triple probe thermometer for my grill/smoker. Desiderata are wireless monitor with good range and high temperature tolerance (500F+).
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Sep 7, 2016 22:36
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Submarine Sandpaper posted:you're thinking about it too hard. just keep using it unless rust I got rust. 
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Sep 29, 2016 21:43
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Searzall.
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Oct 3, 2016 21:18
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I like my large Boos, but it's heavy and when I had less counter space it was awkward. It also has a stain from some water pooling on it for a week while I was traveling, which I'm not sure how to get out, but that's hardly the board's fault. Confession: I haven't oiled it in long enough that I've forgotten what I used. How are people caring for their wood boards. E: how is a carving board different from a regular board?
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Oct 7, 2016 14:34
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That's not a purchase I thought I'd make today, but here we are.
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Nov 25, 2016 23:06
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What do people use to keep cutting boards in place? I have a big wooden board and smooth counters, and it wants to slide all over the place. I had wet paper towels under it for a while, but I think the wood absorbed the water a warped a bit. I tried an Amazon silpat-alike but it didn't keep it from rotating. It's driving me crazy.
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Feb 3, 2017 18:43
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Thanks, this is all very helpful.
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Feb 3, 2017 20:57
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Just don't cook chicken.
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Feb 6, 2017 18:01
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dalstrs posted:Anyone have a recommendation for a cheese shredder, something fairly inexpensive? I got an OXO Good Grips Two-Fold Grater https://www.amazon.com/dp/B004VLYQHM/ref=cm_sw_r_cp_api_5bfRybDSR7FH6 and it stores nicely in a drawer. Also grates cheese pretty well (though I microplane hard cheeses like Parmesan). $13, has served me well for a year and a half of grating mozzarella for my kid's pasta.
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Feb 21, 2017 15:39
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Prague Curing Whatever
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Feb 23, 2017 20:03
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AVeryLargeRadish posted:But then when I have people over I make it clear that if they break my stuff I expect them to pay for it Is this part of the greeting at the door, or something you mention when inviting them? Do you have signs?
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Mar 29, 2017 21:01
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They're not going to like it any more on the luggage scan, and you won't be around to explain it.
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Apr 21, 2017 22:51
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Oh so now you're telling me I should be reading all the words? Who has time for that?
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Apr 21, 2017 23:24
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Submarine Sandpaper posted:that is a dumb question. Be nice.
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Jun 8, 2017 14:07
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rgocs posted:Are these "rock" cookware things any good? (https://imgur.com/97B1j3G). They're 20% off and I've been thinking on replacing some old nonstick pans. Says here they can also go in the oven, wondering how they perform nonstick and temperature wise? What are they actually made of? "Rock" and "induction" don't go together for me.
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Jun 18, 2017 22:15
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rgocs posted:It's a "rock like" surface. They're metal, aluminium maybe? Aluminum doesn't work with induction, so not that. Maybe they're carved from iron ore. Very Dwarf Fortress.
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Jun 18, 2017 22:38
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I'm crying because the Prime Day selection in Canada is butt.
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Jul 12, 2017 00:33
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I think the sauté mode is also considered valuable.
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Jul 14, 2017 15:05
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Steve Yun posted:I've been using this for 6 years: I have the same one, but I don't think it keeps water hot for an hour. Maybe 20 mins with the reboiling?
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Aug 10, 2017 22:41
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If you want to mark on black, a bit of nail polish might work for making tick marks.
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Aug 14, 2017 00:46
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Yeah, nitrile is the way to go.
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Aug 16, 2017 16:05
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Dr. Gitmo Moneyson posted:Thermoworks is having a sale on ThermaQs and ThermaQ kits. Something's wrong with my Smoke, so I'm tempted and not tempted. (The meat probe goes nuts and registers like 180F when it's sitting in the air in shade. I tried a replacement when it was in that situation and the same thing. The air temp works in both ports, the meat works in neither.)
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Sep 4, 2017 01:30
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And then it cleans up.
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Sep 14, 2017 13:27
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Why is the instant pot less scary?
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Sep 19, 2017 01:13
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I've written too much software for that to make me more comfortable.
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Sep 19, 2017 01:17
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