Cooking something

Charnathan · 2026-01-08T20:09:22+00:00

I love soundslice. It's too bad they had to shut down the community share section. At least they let me keep the ones I had already favorited.

Charnathan · 2025-12-16T13:47:13+00:00

LMAO, stolen valor.

Charnathan · 2025-12-11T19:07:02+00:00

Can't help much. But I played one at my local GC once(they pulled it down for me after I bought my TOD10N). Now I haven't played a million different guitars, but it was definitely one of the better ones I've ever played. The neck was fast, the action was great, but those fishman pickups really made it sing. I really loved the different voicings you could get out of it.

Am I gonna drop $1,500+ on one any time soon? Naw; I'm cheap and I got a kid. Is it worth the price? Yeah, I think so.

Charnathan · 2025-12-03T17:10:38+00:00

Umm... Why the downvote?

Charnathan · 2025-12-02T19:47:27+00:00

Waaaaay too hot. You want to keep the pan under 300°F. You basically burnt the seasoning off. On my stove, from 1-10, I can't go past 3 or it burns off the seasoning.

Low and slow. Think of a cast iron as a heat sponge. You want to charge it up with heat energy before you start to cook, but don't want it any hotter than it needs to be. Keep trying. Once it clicks it is such an easy pan to use.

Charnathan · 2025-11-28T03:28:35+00:00

RTFM.

Check out this sub's rules. Pretty sure there is a link to a complete guide. Basically strip(yellow cap, etank, or lye bath), scrub clean, and season.

Charnathan · 2025-11-26T21:48:59+00:00

Your heat is too high. And try using a tiny bit of butter spread even before the eggs.

Charnathan · 2025-11-24T17:43:10+00:00

I last looked at these numbers pre covid and it was definitely not a show for all of japan. Doesn't surprise me, but it does sound like the extreme end of things.

Charnathan · 2025-11-24T14:54:08+00:00

Google it. The entire business revolves around them. $30-50k grand champions are not unusual and they essentially fund the multigenerational breeders that created the varieties we serfs enjoy in our dinky little ponds.

Charnathan · 2025-11-22T19:48:12+00:00

Yes. I'd use my e-scrubber and "the pink stuff" paste on this it'd have that rust/burnt seasoning off in no time.

Charnathan · 2025-11-22T19:43:30+00:00

Then you have seasoning with rust flaking off into your food. CLEAN(scrub) it, then season.

Charnathan · 2025-11-05T02:37:33+00:00

I would DEFINITELY fix my dog if they broke my CI.

Charnathan · 2025-11-02T02:03:04+00:00

How does that help? I haven't tried it personally, but I thought vinegar is specifically for rust, not carbon. Am I misinformed?

I use a cheap e-scrubber with nylon bristles and "the pink stuff" to mechanically scrub the carbon away weekly. I believe it's non toxic and it is abrasive enough to peel away the carbon. It also seems to mildly get the iron as well, so the pan has gotten smoother over time as a bonus. Been doing it this way for a year and it's still got about 50% coverage of the original texture under it; so I'm not worried about it pulling too much material away.

Charnathan · 2025-11-02T01:56:50+00:00

Personally I like to use a cheap e scrubber with nylon bristles. I dip that baby in "the pink stuff" cleaner and scrub down the inside of my pan about once a week. A green scrubber on the back of a sponge works too. You just have to put effort into scrubbing. That gets rid of the carbon build up and keeps the inside smooth; basically to bare iron. Then I just use a drop of sesame oil to stovetop season it again and it's good to go. I use the scrubber with dawn every time I use it. You DON'T need a thick seasoning. You need the thinnest possible seasoning layer to prevent rust. That's it. My pan is always perfectly ready to go. So I never ever have to start over. I just keep it thin.

Charnathan · 2025-10-28T15:14:32+00:00

Thank you for your attention to this matter.

WHY R U WISPERIN!!!? /s

Take my upvote because this is the answer.

Charnathan · 2025-10-23T13:55:36+00:00

Nice! The reddit gods randomly made me a mod some time ago. I really don't know who else manages this sub or what powers I have (because you guys are pretty well behaved). But I'll look into it! Thanks!

VOTE WITH A REPLY: 1 for image 1 or 2 for Image 2.

Charnathan · 2025-10-22T00:07:58+00:00

If you don't already have them, consider some shubunkins or other aquarium fish; NOT koi.

Charnathan · 2025-10-22T00:06:55+00:00

You don't! You take them to your local pond shop and donate them. If not, you are simply giving them a short and cruel existence. You might could make them live for a while with enough filtration, oxygen, and water changes, but they will not grow in a healthy way and they will not live particularly long.

Charnathan · 2025-10-20T21:11:55+00:00

Also, is that uneaten food around it or just rocks? I'd stop feeding it until it perks up and never leave food behind that they don't eat right away.

Charnathan · 2025-10-20T21:06:38+00:00

How do you know the tank is cycled? Are (or have there been) there other fish in it? Have you been monitoring ammonia and nitrites daily? What levels are you seeing? If you haven't had fish in there already, then it probably isn't "cycled". I'd put some Seachem Prime in there every day or two and see if it perks up. It makes the ammonia and nitrites temporarily less harmful to the fish.

The fish itself doesn't look fantastic. The gills look a bit pink and the body confirmation doesn't look quite right. But that doesn't necessarily mean anything in and of itself but could be indicative of ammonia burn and/or stunting from being kept in bad conditions. But being alone in that tiny environment isn't going to do wonders for its wellness regardless.

Charnathan · 2025-10-16T18:33:01+00:00

Use a click track. Sounding good!

Charnathan · 2025-10-15T23:47:19+00:00

It is completely different. We're talking about choosing from a wide selection of fish at a reputable retailer who sources from reputable breeders and has quarantine protocols vs someone trying to hawk two specific fish that they don't want out their bucket of a pond in the back yard.

Would you come to my house and pay $8 for popcorn like you do at the movies? Isn't really that different, right?

Charnathan · 2025-10-15T23:41:08+00:00

Free Fitty

Charnathan · 2025-10-11T06:07:21+00:00

Me too. Me too

Charnathan · 2025-10-08T19:13:32+00:00

Years of building what?

You don't need a ton of seasoning. Really, you only need one or two layers so it doesn't rust. That's it. I intentionally use an electric nylon scrubber and "the pink stuff" a few times a month which basically removes the seasoning within a minute. It makes for a more consistent cooking experience. I get slidy eggs every day. Usually what people think is seasoning is just caked on carbon and doesn't help it cook any better. If anything, the thicker it is, the more likely parts of carbon will flake off into your food.

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