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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. They could've just bought a Bassman.
  2. I rescued, for posterity's sake, an at least 15 year old, Sam's club sized container of Italian Seasoning from my mother's spice cabinet when we cleaned out her house. I need to throw it away. I may do so tonight. [CSB]My dad loved black pepper. My mom didn't make anything spicy. So he was constantly tapping that McCormick's Black Pepper tin over his food or using this hand-crank burr coffee grinder with pepper corns in it and shaking them out of the little drawer. My mom did use a crap-ton of Morton's Nature Seasons on everything (that stuff is, in fact, the bomb). And while it's good, everything tastes sort of the same. I appreciate the fact that she taught me to cook and to love to cook. But I've leveled up in many ways, including in the spice department. My current problem is that my spice cabinet is over-stuffed, and I need to buy better quality spices too. I did buy a hand-crank burr coffee grinder which I use for fresh ground pepper. So there's that.[/CSB]
  3. Let her keep the warped pan. You buy another one. Or buy her a lodge C/S pan and fix the good one. By the way, what brand and size did she warp? P.S. De Buyer has their 11" c/s pan on sale for $80, which is a few bucks cheaper than the nominally 12" M/B. Of course, with De Buyer mineral B, you have to deal with that coated handle (the Pro has a stainless handle, but is much more expensive). Not a big deal except for when you want to season it in the oven. I just wrapped my pan's handle loosely in foil, and it was fine through a couple of cycles. But it's still dumb. Both of my De Buyers are omelette pans (9.5 and 11"). My M/B are 11 7/8" and 10.5". I had an 8" M/B I wanted to use for an omelette pan, but 8" pans are near useless in my experience.
  4. Don't skip the 2x4. Makes it easier to direct the energy from the mallet to the problem area. There are some YouTube videos that are helpful. You, sir, need a better hiding place for your cookware.
  5. Same with me for the knives. Old Henckels are the house knives. Mine are either in a cork holder in a separate drawer or in a roll. Nobody else touches the carbon steel pans either.
  6. You have to bring them up slow on flat top electric and induction. If you bring them up slowly, they won't warp. So what you need to do is get you a 2x4 and a hammer/mallet. Toss the pan in the oven at about 250 and let it get nice and hot. Get your gloves or oven mitt on and take the pan outside. Put it on a flat surface (like a wooden picnic table (or even the ground) upside-down. put that 2x4 across the bottom lengthwise (short side down) and move it across the bottom of the pan while you whack it with the hammer/mallet. You should be able to see from how the 2x4 makes contact with the pan whether it is still warped outward. I did this with my 11 7/8" Matfer-Bourgeat and got it back to flat without too much trouble. So as for what is less likely to warp? Well, as long as you bring it up to temp slowly, it shouldn't warp. But as far as thick pans, I think Matfer Bourgeat is 2.5 mm thick. De Buyer's larger pans are 3 mm thick, but their smaller ones are 2.5 mm. Those are the two brands I have (four in all; two of each). The only one I ever had an issue with was the larger M/B because I blasted it with heat right out of the gate with my induction cooktop. I think both M/B and De Buyer now have a slight upward bow on the base of their pans to help avoid warping. But if you bring them up slow, they'll be fine no matter the thickness or design.
  7. I just switched to the ad-tier to see if it is super annoying or just an excuse to look at my phone or take a piss, etc.
  8. Elmo ist nicht unser Standard
  9. Yeah, at least put Association at the end so we can call them FOOPA.
  10. Why do people here who aren't like-minded with Elmo still have twitter accounts?
  11. This was a logical assumption . . . four years ago.
  12. Just checked the price of eggs and the 36 pack had been having to buy when my older son was home from school is over a dollar more than it was last week. Lies and shenanigans, and anyone who believed anything would be "fixed," whether on day 2 or day 100, possibly is delusional, but, in truth, is just not very bright and easily manipulated.
  13. That's some pretty shellfish behavior on the kid's part. /I kid. I kid
  14. dcbc

    RIP Garth Hudson

    RIP Garth. That accordion on Atlantic CIty gets me every time.
  15. You have my undivided attention with that beef bacon. That said, I had a lot of Jewish friends growing up (still very close to many of them), and I can't think of one who didn't go for seconds on the bacon. I believe the word I'm groping for is "reformed."
  16. Are we down to if it's not rubber, it must be glass? Because I've picked up a couple of perfectly serviceable maple boards for less than $75 I only have one, oversized, HDPE cutting board that only gets pulled out for trimming BBQ. The maple boards have natural, antibacterial properties and hold up well with hand washing and drying. Just have to oil them every month or so.
  17. It was about a 10--12 week wait for mine. But it was worth the wait. And spec'd out just like I wanted it, it still was $1,000 less than anything comparable on the market.
  18. Nice. It reallly is a beast. Did yours come with the slant-baffle? It seems to even out the temps across the pit pretty well. How are you running the stack? I had mine closed off to about 25% open on Saturday and it worked really well.
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