dcbc

While nothing will top the 90s shows for me, you really need to get back out there. They're doing some great things these days.

I don't know if there's an appropriate emoji for that. I was at the two Shoreline shows right before the hiatus. They were great shows, but the ending was funerary and left us all with kind of an empty feeling. I had no desire to repeat that. And I know that has nothing to do with the many reasons Coventry was so awful. But it was enough for me to decide that I was okay with the two 2003 Alpine shows being my last if it really was over. Narrator: It wasn't over.

You were at Coventry?

I had one last week on the five year plan. They found one 3mm non-precancerous polyp and said to come back in 5 years. 5 years ago, they found one, precancerous 5mm polyp. So this is an improvement. The prep still sucks. But putting a package of crystal light lemonade mix in the jug made it much more tolerable. And a bidet is an absolute must.

I like gas fine but not enough to spend $4k (probably more now) to drop a line (given how my house is situated with respect to my gas sources). As far as temperature selection being finicky and changing from pan-to-pan or built in safety features, that's not been my experience. Understanding the different burner sizes is pretty intuitive on my setup. I can slide pans around on sil-pats enough without scratching things up or lift them off the burner if they need a good shake (on mine, the pan has to be off the burner for 25 seconds before it turns off; so that's a non-issue; gas doesn't heat the pan if you remove the pan either). If I want to move a pan to another burner, it's easy, and that burner instantly gives the pan whatever level of power I set when I move it over there because there's no waiting for the surface to heat up and no loss of efficiency. And as far as cleanup, there's no comparison to gas or a radiant-electric cooktop. Mine looks brand new at 5 years old. Like I mentioned before, you can't beat the shit out of your pans like you can on cast iron grates and keep things looking nice. My pans, though well used, still look good as a result. And a wok that isn't a flat-bottom job isn't going to work, but other than that, my experience in owning one for five years is that it works really well, even if it takes some getting used to. Temperature control is extremely precise, especially on the low end. Keep warm and melt settings work like a charm. Side note: You do have to bring an empty pan (carbon steel in particular) up slowly because they can warp if you're using a HOB that's undersized for the cooking surface of the pan and you just put it on blast. But you only need to do this slowly enough so that the temperature difference between the area under the HOB and the outside of the pan doesn't vary wildly. Or you can just put the bigger pans on the larger HOB and bring it up a little more quickly. It amounts to a couple of minutes while I'm prepping and is on par with my experience in bringing a pan up to temp on gas. As far as those portable induction HOBs go, I wouldn't bother. Most are cheap crap with undersized magnets. Which cooktop do your parents have? TLDR, if you like gas, great. When I first got my induction cooktop, I felt like it was a consolation purchase with an excuse to get new cookware because getting the gas line dropped was too expensive. But it didn't take long to get used to it, and now, I don't think about "upgrading" to gas anymore. That said, I still like cooking on gas, but if and when we have to replace this cooktop, we'll very likely get another induction setup (hopefully one where all of the HOBs have at least 8" magnets).

Refresh my memory. Is it when at a new TexMex place, always order the Number 1 plate?

This is like Michael Scott declaring bankruptcy. Take some friends to vote in November, and hopefully, we'll continue to be able to wonder.

Well, it is. But that won't prevent him from trying. It's a fine line between reality and horse shit.

It's unlikely he can pardon himself. But he'll try, and he'll try to pardon the state stuff. At his age, it's a game of run out the clock as opposed to any valid, legal arguments.

Well, there are rules. And, as a result, there tend to be a lot of people claiming to be a god.

If you don't mind paying a chunk of change, this is the way. I'd almost recommend the short game program over the big enchilada. https://www.golfdynamics.com/

Meet with an attorney. After that, consider meeting with the parties individually if things are at all amicable. Emails like what you describe have a tendency to create more tension than in-person meetings more often than not. You always can follow up with an email or certified/rrr letter to memorialize the subject matter of any discussions. Of course, it might be assumed from your post that shit already has gone downhill, which is what is prompting your desire to partition this land.

Saw this fat fellow on my walk this evening.

One other thing, the De Buyer omelette pans are great. I picked up the 11" Mineral B about a month ago and am thinking about grabbing the 9.5 " one when they are back in stock. Just fantastic pans. I ended up selling my 8" Matfer Bourgeat pan because I just wasn't using it much and had the 10" and the 12ish" doing heavier duty.

They have good deals, but he doesn't like the handles. It's an issue with All-Clad for a lot of people, myself included. It's too bad, because, overall, the quality is fantastic and the deals on seconds are great. That's why I mentioned the Cuisinart French Classic. The multiclad pro line is about as solid and lower in price, but the handles are more in the All-Clad V-style. And to be clear, these two lines from Cuinisart aren't the shitty stuff. They are are on par with the D3 stuff from All-Clad, and I could bludgeon someone to death with the 5.5 Qt Saute pan I have in the F/C line. Also, for what it's worth, Mauviel has an ebay store. I picked up a slightly scratched 11" 5-ply M'Cook pan with a cast stainless handle and lid yesterday for $119. They're usually $200. I really had my eye on the De buyer Affinity 11" fry pan, but I just wasn't finding any deals (firm at $225) and the price on the Mauviel was too good to pass up. Also, save your money and stick with 3-ply (tri-clad). I bought the aforementioned 5-ply because 11" is an odd size I wanted to try out and was feeling fancy. And, it might play well with my induction cooktop. But it's mostly marketing. 3-ply is all you really need.

Never saw this post. You're right, those all have good reviews. I have my eye on a Made-In 3.4 qt saucier, but I haven't pulled the trigger yet. No experience with that brand or the others. I mentioned this earlier, but the Cuisinart French Classic line (made in France) is really nice (compared to the All-Clad stuff I've used), the handles are fantastic, and it's robust as hell. I've had mine for 5 years with no issues and have added several pieces.

5 year bump on this thread. GE Profile 36" Induction Cooktop still is running like a champ (knock wood). The fan tends to kick on during longer cooks, so I open the spoon drawers to help it ventilate. I use sil-pats under the pans and it still looks brand new. Clean up is a breeze. I've also learned that you need to heat these things up slowly. The magnets always are smaller than the circles on the cooktop, and with things like carbon steel, which don't conduct heat as efficiently as tri-ply stainless, if you heat the center up so quickly that the outer parts of the pan can't catch up, they can warp. I had to take a mallet to my Matfer Bourgeat C/S pan to get the bottom back to true. In that same thought, you basically have to boil water in a pan to figure out the various magnet sizes. On mine, they're roughly 3" smaller than the outline on the cooktop. My largest is 8" (3,700 watts). So generally, I try to put the larger pans on that burner (which isn't the ideal position). But it's mostly fine, and the smaller burner still works for larger pans as long as you take your time heating them up. If I had it to do over again, I might double my budget and get a Jenn Air, which has six 8" elements @ 3,700 watts. But overall, I've been really happy with this cook top.

Wrap yourself in foil or butcher paper to push through the stall. Don't quit until probe tender.

I've heard of people who were convicted of such things when it involved campaign funds during an election.

Looks DAF.

Mannequin was filmed at Woolworth's

My sophomore in high school just asked to watch this. So proud. He's upstairs looking for the DVD right now.

It'll be fine. I always have to remind myself that no two brisket cooks will go like another, and there's usually some minor fuck-up, the results of which no one will notice.

No, I assured you that "if he can't get the plan confirmed, the options are either that the bankruptcy is dismissed or converted to a Chapter 7 liquidation[.]" The latter of these two possibilities is exactly what happened. It was a statement of two paths in the legal system. Again, I can't predict the future apart from commenting, as the Zen Master oft repeated, "We'll see." Believe me, I'll curl up in a ball and start wringing my hands along with you when the time is right. But, as of now, the proverbial fat lady has not sung.