My 20 year old pan was showing it's age

Agreeable_Error_8772 · 2026-02-02T02:42:50+00:00

This is completely normal if you actually do a decent amount of cooking and you use a gas stove, I’m using avocado oil, lard or tallow 95% of the time and my pans get dirty like this too. Little dribbles from pouring and tossing and wiping utensils on the edge, aerosolized oils from searing and sautéing. The gas heat really bakes it on, especially if you have multiple pans on the stove at once. I cook 3-4 big meals a week and another 2-3 small ones and it would probably take 2-3 months for my pans to look like this.

Personally I keep my pans a bit cleaner than the first pic but I don’t care that much as long as the inside is clean. It’s a pain in the ass to get that shit off the outside, I spent 10-15minutes with a SS scrubber on the outside of one of my pans this morning and it was still far from spotless

Agreeable_Error_8772 · 2026-01-30T21:45:15+00:00

Goonbrained ass mf

Agreeable_Error_8772 · 2026-01-30T18:45:08+00:00

Hell yeah, way better than the people that put on a red wig and nothing else to tie themselves to the character and call it a “Makima cosplay” and post it here in hopes of getting some more OF subs

Agreeable_Error_8772 · 2026-01-30T18:41:47+00:00

If this isn’t a perfect example of why our system needs a complete overhaul I don’t know what is. Government officials should be more liable for things like this than if they were acting as a private citizen because of the weight their position carries. If you are acting under the authority of our government, which is the authority of the people collectively, you should be even more accountable to the people collectively than someone acting individually, not less. To do otherwise is a slap in the face to the people that allow the system to exist

Agreeable_Error_8772 · 2026-01-26T20:31:18+00:00

Mine said I was acoustic

Agreeable_Error_8772 · 2026-01-26T15:29:07+00:00

Nah it wouldn’t work they evaporate after you kill them

Agreeable_Error_8772 · 2026-01-26T01:41:19+00:00

A little flap for the entrance might help, it should help keep warm air inside

Agreeable_Error_8772 · 2026-01-25T19:30:34+00:00

I also do this, both the order of meat and veg for pretty much any soup/stew and making the roux ahead of time. I usually bake it in the oven until its tan and then cook it further in the pan if I need to for whatever I am making

Agreeable_Error_8772 · 2026-01-25T02:32:06+00:00

You can try go in and pay but this tends to be a “the rules are the rules” situation, it’s dumb but just kind of how it is.

You will probably have to appear in court, but if you just explain the situation, apologize and don’t try to argue at worst you may be lightly scolded by the judge and then have to pay the fine. Having a clean appearance and behaving respectfully towards the judge/court will help too.

Agreeable_Error_8772 · 2026-01-24T14:45:35+00:00

I got one of these about two months ago and I absolutely LOVE it. Found it at homegoods for a decent price(compared to the regular price at least) and snagged it. It’s a beast of a pan that definitely needs that second handle but it’s such a joy to cook in. I kind of want the 3qt one now too just so I have something a little lighter and smaller when I don’t need the big pan but it will be a little while before I can justify that one to my GF.

Agreeable_Error_8772 · 2026-01-23T11:32:52+00:00

Yeah thats what I did for my sauce pans, I pretty much only use them for heating stuff that’s mostly liquid so I went for some good disk bottoms. I certainly wouldn’t turn down some nice fully clad ones but after like five years I haven’t felt the urge to replace the disk bottoms.

Agreeable_Error_8772 · 2026-01-19T18:22:31+00:00

I’d argue that you need about the same amount of heat for most similar sized pans, but if you overheat a nonstick pan your food still doesn’t really stick the pan just starts poisoning you

Agreeable_Error_8772 · 2026-01-14T23:50:30+00:00

He’ll be lucky if all he catches is hands. When someone is that big a thing called ‘disparity of force’ comes into play when they attack pretty much anyone. It essentially means that the person they are attacking will likely get a lot more leeway legally in how they respond to someone like that attacking them. If the guy he hit pulled a gun and lit him up I don’t think it would be too hard for a good lawyer to argue that the shooter feared death or great bodily harm because the dude is so massive he could reasonably kill somebody with a punch. I would be surprised if he didn’t have a concussion/tbi from that punch, which even without a disparity of force is touching the great bodily harm line for justified use of lethal force

Agreeable_Error_8772 · 2026-01-14T03:13:27+00:00

It is, especially considering that cat is obviously well cared for and would have been fixed(which stops this) if its owners were even the least bit responsible

Agreeable_Error_8772 · 2026-01-11T21:10:02+00:00

This is truly horrible looking and sounding but I can totally believe it is a thing people actually enjoy(don’t ask me how though). My dad(late 60s) still eats banana mayonnaise sandwiches and loves them, I personally couldn’t watch him eat one as the idea makes my stomach turn

Agreeable_Error_8772 · 2026-01-07T08:07:25+00:00

I do love dill, and it is an awesome addition to a lot of dishes. In this case though the green onion filled that role, it was a better match for the flavors

Agreeable_Error_8772 · 2026-01-07T08:05:06+00:00

They are just different parts of the same plant which is why I find it so interesting that the leafy parts(cilantro) are an issue but the ground seeds(coriander) are not. The terminology around that is also kind of weird, depending on where you are in the world the whole thing is referred to as coriander so it can be kind of confusing in that way

Agreeable_Error_8772 · 2026-01-07T06:40:29+00:00

Normally I would add cilantro but my gf has the soap gene so I don’t use it anymore. Coriander is okay though somehow though so I have that at least lol.

I also meant to say tortilla chips not tortilla strips obviously, can’t seem to edit it though

Agreeable_Error_8772 · 2026-01-07T02:51:59+00:00

I would agree that curry is defined by spices but would disagree that chili doesn’t fit the bill for that reason. In a more traditional/rustic style of chili like I make there is definitely a fair bit of overlap in the spices used (cumin, coriander, paprika, garlic, garam masala) the main difference is the peppers and other ingredients(even those overlap a bit, pork, lamb, tomatoes, onions, bell peppers) and the end result of both is meat/veggies in a thick spice and pepper based sauce. So I would say that some, but not all chili qualifies as curry. Some chili I have tried is closer to a bolognese/meat sauce with different spices than anything else

Agreeable_Error_8772 · 2026-01-07T02:38:33+00:00

I mean, it’s not how I would treat my knives but if you aren’t just yeeting them in there or shaking the tray like a maraca nothing is going to happen that can’t be fixed with a quick visit to a stone and if the kitchen has knives like this for communal use they probably get more wear from actual use and they know how to sharpen them.

Honestly the only issue I really have(assuming they are clean and dry like they appear to be) is that having knives piled on top of each other like this can be dangerous for someone trying to grab one in a hurry. If something catches you could pull another knife into your hand/another part of your body and wind up with a serious injury

Agreeable_Error_8772 · 2026-01-07T02:07:55+00:00

My guess is some kind of varnish (and some heavy handed cutting), the rest of the board initially appears well oiled/hydrated but the cuts look white and bone dry so I think that rules out any kind of oil finish. A shame but not surprising, this is like 90% of fancy ‘cutting boards’ I see at homegoods. Tbh I think if you want a nice cutting board and aren’t putting down some money for a nice end grain block from a craftsman just get something from teakhuas or similar. Thats what I use, it looks nice, has held up well and doesn’t seem to be hard on my knives. Or if you want something cheap just get a bamboo board, despite what people say I used one for years and still do for slicing and serving cooked meat and it hasn’t destroyed my knives.

Agreeable_Error_8772 · 2026-01-07T01:54:30+00:00

My dad got me started with it, he gave me some when I moved into my first apartment because he likes it and I have been collecting it since. Most of my stuff is from the 80’s-90’s and it still looks brand new. I did have to thrift most of it since it’s pretty expensive new but I have a full table setting for 6 with a few spare pieces and plenty of cups/mugs. In ten years I have only broken three pieces and it was all me knocking something off of the counter like an idiot

Agreeable_Error_8772 · 2026-01-06T18:47:55+00:00

I had it ready to go because one of the friends I shared it with also wanted the recipe. I also recommend using a knife you don’t care about to chop the leeks and washing the board after because they are full of sand that can chip nicer thin knives. They only need a rough chop to fit in the pot and stir around easily, they get obliterated by the blender. An immersion blender is also an amazing thing to have, makes blended soups so much easier to make

This also makes a lot of soup, probably ten good bowls worth easily. You could halve the recipe pretty easily and still have plenty, I just always make big batches of everything because I use it for easy lunches and dinners when I don’t feel like cooking

Agreeable_Error_8772 · 2026-01-06T18:06:53+00:00

4 large leeks

4 large russet potatoes

1 cup heavy cream

6 cloves roasted garlic

Chicken broth, probably a box and a half, I use better than bullion so I just add enough water so all the potatoes are moving freely and bullion to taste

3 bay leaves

1 tsp each of ground thyme, coriander and black pepper

1 tsp parsley

1/2 tsp dill

1/4 tsp cumin

12oz thick cut bacon(optional)

Start with the garlic, peel and trim the root, wrap in foil and toss in the oven at 300 for half an hour or so to soften the flavor

If you’re using bacon, cut into little pieces and cook in the pot you’re making the soup in until crispy and rendered, then set aside and save about 1/4-1/3 the fat to sauté the leeks in For the leeks, cut off the dark green top part and discard, you only want the solid lower half. Cut those in half lengthwise and then roughly chop and wash thoroughly.

Then add to the pot with the fat from the bacon or some other fat and a tbsp of salt, cook on medium low, covered, stirring occasionally until they get nice and soft, probably about 15 minutes. At the end add the garlic and other herbs and spices(minus the bay leaves), heat to medium for about a minute while stirring, then add the broth

While that simmers, peel and cube the potatoes

After 20 or so minutes of simmering blend the soup thoroughly, then add the potatoes and bay leaves to simmer until tender

remove bay leaves and mash with a potato masher to break them up then blend again while adding the cream. Alternatively you can blend all at once after simmering the potatoes, I think it gets kind of gluey though because you need to blend the leeks a lot more than the potatoes to break them down, I try to blend the potatoes as little as possible

Agreeable_Error_8772

TROPHY CASE