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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. Came to post this. Trump is not allowed to speak to me through the device that entertains me. I've made up my mind. I hope Kamala delivers a pants-down spanking like Texas did to Michigan.
  2. Squirrel blind.
  3. Good to know. I'll give it another go.
  4. This cool weather has resulted in lots of playing outside and some pooped pups.
  5. Add to the equation that I have an induction cooktop and if I bring it up too quickly, I can warp the carbon pans. That's been enough of a reminder. I'll typically start on 2/10, bring it to 3/10. Then, turn it off for a minute or so and let the heat even out. This whole time, I'm getting everything ready. So I'm not just standing there waving my hand over the pan. When I have everything ready to go, I bring it up a bit at a time again a little more quickly. Butter goes in when I hit 4/10. After I stir and shake furiously and get my curds set, I'll drop it back to 3 and keep going a bit more before turning off the heat.
  6. I've been doing a lot of French omelettes in carbon steel pans for the last year or so, and the newer pans will absolutely punish me for getting too hot since they hold onto heat like cast iron. But I've been getting better results once I learned to keep the heat a little lower.
  7. He was one of the good ones. RIP to the voice of an angel.
  8. With eggs, put them in a glass of warm water for a few minutes. It helps with just about all aspects of egg cooking not to have ice-cold eggs from the fridge hitting a hot pan. Medium to medium low heat with plenty of butter is just about the rest of the equation for most styles of egg cooking. Eggs go in the pan as soon as the butter stops bubbling (but before it browns).
  9. A boy needs a dog. Doesn't matter if that boy is middle aged.
  10. I tried making homemade pasta earlier this year and haven't failed so hard at something in the kitchen a long time. The dogs wouldn't even eat it (just kidding, they ate it).
  11. Honest question: has it improved in the last 15 years? Because the last time I went there, it was pretty average and also expensive for pork ribs. If they've gotten things humming again, I'd be inclined to give it another try since it's only about a 30 minute drive for me.
  12. Definitely among of the best periods for Fender guitars.
  13. Those 64 pickups are nice and bright/twangy and are completely different than the Nocaster '51 pickups I put in my 52 reissue. Sometimes, you want a bright/twangy tele, and sometimes, you want something a bit more mid-focused/gnarly.
  14. Grown man.
  15. A little late, but I hope to use this a lot.
  16. I'm drinking, and I'll be asleep in 5 hours. So I got that going for me.
  17. This is trichloramethlyn. It counteracts all effects of alcohol in your blood.
  18. No (at least not that I can recall). But you've shown a preference toward the wound it, wipe its ass, and drag it by version of rare in the steak thread on a few occasions.
  19. From the internet: TEXAS!
  20. The words magnificent bastard come to mind. It's not quite as easy as the Futureman steak though, i.e., take the raw steak out of the butcher paper, put it on the plate, and eat it.
  21. I had the Buck's version based on the Stabby recipe and concocted a version based on that. It's close by my taste buds. Sort of like the loaded baked potato of squash. There's a picture a few posts up from the recipe. I backed off on the amount of cheese since I made it that time. I adjusted the recipe to what I currently do, which is 1.5 cups of shredded cheese instead of 2.5 cups. It's creamier with that revision and closer to what I remember.
  22. It's like one of those aggy fan fictions: The opposing fans were so great, they even wore our team's shirts in a show of comradery.
  23. With the idea that there are no dumb questions, you're putting the whiskey in the sauce and not in you, right?
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