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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. Looks like my tray, but I'm assuming the roll is out of frame?
  2. That bridge looks like a knuckle buster as well whenever you reach for the Volume/Tone knob(s).
  3. If anyone is looking for a cool phase shifter, I'm selling my Mister-O on Reverb. Happy to offer a Surly Discount. It's cool, and sounds like the old rocker switch Maestro (or close enough), but I just didn't find myself using it like I thought I would. Reverb Listing
  4. Yeah. My wife picked up a jar. It's not bad for store bought.
  5. His missing the target twice, then charging the target while emptying the magazine was a nice touch.
  6. I was with you at first. Casino Royale has it all: best opening scene and origin of the "Gun Barrel Turn," great parkour action before I'd ever seen anything like that, and, not to be overlooked, Eva Green, the hottest of them all. It's my favorite Bond movie, full stop. Then, you say Skyfall is overrated. It's not as if you don't have some good points, but overall, I loved it, particularly everything from the moment Raoul Silva does that long walking shot story about the rats in the trees to the end was solid. Oh well, it wasn't for everyone. Bond didn't just break down over the course of three movies. He got shot with a uranium bullet and took a header off a railroad trestle after M told Penny to take the bloody shot. That kind of shit will fuck a brother up a bit.
  7. This explains why Hexclad is not all that great for eggs and why the stainless mesh isn't really going to protect its nonstick surface longterm. As far as cast iron or carbon steel goes, both work fine for eggs. But it needs to be clean and smooth. The difference is, you can scrub it with soap, water, stiff brushes, or chain mail and it won't ruin it. It might scratch or remove some seasoning, but that's easy to build back up. Nothing is as nonstick as Teflon. But it's temporary, and a little effort in care (to me) is worth not having to replace a cheap pan each year because of how easily the surface scratches. Edit: Just to add, a great trick for getting bacon not to stick to any non-coated pan. Lay it out in a cold pan (no oil) before you bring up the heat. Works like a charm.
  8. I can speak to the high quality of the De Buyer omelette pans (I have the 9.5" and the 11"), and think it is worth having cookware that will outlast you. YMMV Also, if there's one trick to non-stick in one of these pans, it's the minimum, necessary amount of butter.
  9. The reviews I read on Hexclad have been pretty consistent . . . ly not great, sorry to say. You're spot on about temperature control, particularly with eggs. I don't know if it's too hot or not hot enough, but once you get it right with whatever setup you're using, you can cook them on cast iron, stainless, or carbon steel without much mess.
  10. Reasonably pleased, other than the shape. Round's funnier.
  11. This recipe had me using the mixer dough hook for 3 minutes. Rest for 15 minutes. Then, another three minutes. 4--6 hour rise. I mean, it looks fantastic right now, but I have no idea why some of these steps improve things.
  12. dcbc replied to Washpark's topic in Food and Travel
    I made the mistake of ordering sliced brisket from the point at Rudy's a few years back. Terrible. Based on that experience, I learned an important lesson: Rudy's is fine, but in today's BBQ world, it's a sandwich joint. Chopped beef on a bun or a baked potato still is a solid meal that might require a nap afterward. And any BBQ place with a drive-thru that serves some pretty good breakfast tacos is fine by me.
  13. That's the plan. Going to heat up the stone for an hour at 550F. I'm trying out a new same-day, dough recipe because I'm not always great about planning ahead and having a dough cold ferment for 3 days. If it looks worth a shit, I'll take a photo. If not, I'll just say it was so amazing we consumed it before I could take said photo.
  14. dcbc replied to 1978horn's topic in Food and Travel
    Tabasco makes things taste like Tobasco. It insists upon itself. I don't dislike it. But Louisiana isn't putting on airs and just enhances the food. I can never find Crystal.
  15. dcbc replied to 1978horn's topic in Food and Travel
    Me too, Boss.
  16. I grabbed some pizza ingredients in case we lost power since the Ooni would be an option. But we haven't lost power and its 20 degrees outside and dropping. Would I be better off using my kitchen oven with a stone than trying to overcome the cold air in the oudoor oven? If I go the comfort route, Convection Bake or no? I'm thinking no or it doesn't make a shit if I preheat the stone long enough.
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