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dcbc

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Posts posted by dcbc

  1. 7 hours ago, South Austin said:

    The carbon steel shows discoloration with use, but there's a cleaning solution that gets it looking close to new.

    Leave it alone.  That discoloration is rust insurance. 

    Now, I'll admit I did it better the second time around, but my smaller pan is almost uniformly that copper brown all over.  My larger one has some hot spots and could probably stand to be stripped and reseasoned because I used too thick of an oil coat when I first seasoned it (and did it on the stovetop, which with anything but gas, is a no go).  But with the 9" one, it's pretty much a perfect omelet pan.  Thin coat of canola and an hour at 425 upside-down in the oven).

     

    Also, perfect omelet pan which I sadly can't use because it's a solid chunk of aluminum and I have an induction cooktop (and don't want to use an adapter).

    1_90268891-e38a-470b-acb7-ad36966e9d31_l

    https://www.potshopofboston.com/collections/omelette/products/8-1-2-high-polished-omelette-pan

  2. While buying piecemeal will mean getting just what you want, agree with above that if you're starting from scratch, a small stainless set won't have much useless stuff in there.

    I'm here to tell you, while All-Clad may be the gold standard, this stuff is well built and reasonably priced by comparison.

    Multiclad Pro 10 pc set

  3. 2 hours ago, DalTxHornFan said:

    We've had that Cuisinart set forever (very solid), but I'm now on team carbon steel.  The stuff that you can buy at restaurant stores like Ace Mart.  Season them up and they are indestructible.  I've been using those pans for everything from omelettes to steaks during the shutdown.

     

    I've got two Matfer Bourgeat carbon steel pans, which are excellent for what they're excellent for.  But a good baseline of stainless tri-clad is a good thing to have as well.  No need to buy a set, but the separates aren't cheap.  Saute pan, a couple of sauce pans, a largish frying pan and a big pot in stainless is a good separate set.

    • Like 2
  4. Cuisinart Multiclad Pro.  I have the French Classic, which appears to be the same apart from country of origin and price. 

    Quality is excellent.  Tri ply.  Induction ready.

    • Like 1
  5. 23 hours ago, Errestaurants said:

    My brother in law is a lieutenant at Typler PD. My wife is from Eutace. We farm in Henderson and Kaufman counties. 

    I won't ask you to name him.  But I've worked in the judiciary for many years now.  I've probably seen his name a time or two.

    • Like 1
  6. 3 minutes ago, Errestaurants said:

    thanks brother. i'm an idiot. 

    i sell whole's for 3k. around 600 hanging weight. You pay for processing. Of course pasture raised, easy going life. I do feed some so they are broke to load. I have lots of pictures in the cattle and barn threads.

     

    Hey, I wasn't calling you an idiot. :)

    So I recall you have family in Athens.  Are you localish to Tyler or is that just the inlaws?

    We have this place called "Cut Beef" locally, that I haven't investigated too extensively yet.  We also have an old as hell meat market that does it right. 

    • Like 1
  7. 8 hours ago, jimmyjazz said:

    Looks like "Daphne Blue" might be close.  Do I have to strip the old paint?  Just prime over existing paint?  Go buy a new body from Warmoth?  (Don't answer that last question.  This particular body is a cheapie and I'm willing to experiment.)

    If it's a squire or something, good luck stripping that paint.  I've got a partscaster with a classic vibe strat body.  Previous owner tried to strip the finish.  That stuff is thick and hard as a rock.  Fortunately, they started on the back.  

  8. Every once in a while, I start thinking maybe I have too many tweed amps, and my eyes invariably get fixed on my Clark Penrose (5f4 Super Clone).  The thing is an absolute work of art with no detail ignored.  But I've never felt it just sing.  In fact, I've had moments where I thought it was kind of dull sounding.  Well, tonight, things changed.  And it's been my fault.  But I gave it a bit of a perfect storm tonight and it just sang! 

    I don't think the formula with this amp is any secret.  Normal channel.  Vol. at 4 or 5.  Get the treble knob up over 6 (out of 12).  From there, it becomes a grit knob.  Bring in the bass, depending on the guitar.  Then, dial in the presence.  Also, for this run, I was using a Les Paul Traditional with the 59 tribute pickups.  I think the combination of the humbuckers and getting that treble knob over half way was the trick.  No more dull, sterile sound, feeling like I really have to dig in to feel it.  I think it might even work with the tele afterall.  Just needs more tone knobs.

    Every one of these tweeds is a totally different animal as far as getting them dialed in.  

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