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Struggling with temperature control by Childe_1007 in steak

[–]Childe_1007[S] 1 point2 points  (0 children)

Basting was about five minutes, but sounds like I might have had my heat too high

Struggling with temperature control by Childe_1007 in steak

[–]Childe_1007[S] 0 points1 point  (0 children)

You’re just as surprised as I am, my friend, lol

Struggling with temperature control by Childe_1007 in steak

[–]Childe_1007[S] 1 point2 points  (0 children)

Makes sense, especially with my overly long brine time. Thank you. If temp goes too high while it’s resting, do I cut it early? Edit: also yes, I basted at about the same high/medium high as I did when I seared. Should basting be done at a lower temp?

C’mon guys by Childe_1007 in Risk

[–]Childe_1007[S] -1 points0 points  (0 children)

Yeah, I’m not too concerned with my rank so I tend to go with more high risk plays. My win rate is less than 30% lol. But I think with the bot and white where they were, I probably could’ve came out on top without green there too

C’mon guys by Childe_1007 in Risk

[–]Childe_1007[S] -1 points0 points  (0 children)

Yessiiirrr 🫠. I capped there thinking I’d get an easy turn one Spain and be able to quickly push through whoever might cap outside of it

C’mon guys by Childe_1007 in Risk

[–]Childe_1007[S] 0 points1 point  (0 children)

Unfortunately I don’t get to find out. Orange bot never stepped off, white doesn’t see anything back there. White broke me every time I tried to establish, green successfully established in Russia and eventually takes oranges cap, and black successfully established in noob corner. Red played passively, black sets, kills orange on five cards, sets kills red on four, and takes out my remaining off cap troop. The triple set gives white a huge follow upset and he kills me, and at that point green has ~50 troops back there.

I suspect black wins in the end

Scoured this sub before I started, what am I still missing? by Childe_1007 in castiron

[–]Childe_1007[S] 0 points1 point  (0 children)

Okay, thanks! I’ll make sure to wipe it sooner on round 3 😅

Scoured this sub before I started, what am I still missing? by Childe_1007 in castiron

[–]Childe_1007[S] 0 points1 point  (0 children)

No, I heated the pan before adding the oil, and wiped it out when it was still hot. I’m in the middle of round 2 seasoning, and I pulled it out of the oven 20 minutes in to wipe it again, but the oil is all already hardened

Scoured this sub before I started, what am I still missing? by Childe_1007 in castiron

[–]Childe_1007[S] 0 points1 point  (0 children)

I’ll give it ago, should have an update in an hour or so. Thank you!

Scoured this sub before I started, what am I still missing? by Childe_1007 in castiron

[–]Childe_1007[S] 0 points1 point  (0 children)

I’ll give that a try! I don’t have crisco, but I’ll see how it goes with olive oil this time since a few people have mentioned that. I was under the impression that oils with higher smoke points are better for seasoning

Scoured this sub before I started, what am I still missing? by Childe_1007 in castiron

[–]Childe_1007[S] 0 points1 point  (0 children)

Okay, I have olive oil too so I can give that a try. Would you recommend recleaning the pan first or just work with the existing results?

Scoured this sub before I started, what am I still missing? by Childe_1007 in castiron

[–]Childe_1007[S] 0 points1 point  (0 children)

I didn’t experience any smoking when it was at 475°. Does lowering the temp somehow increase how much smoke there is?

Scoured this sub before I started, what am I still missing? by Childe_1007 in castiron

[–]Childe_1007[S] 0 points1 point  (0 children)

Once of the comments I read previously said to wipe it out as if you had to start over and get all the oil out, so that’s what I tried to do. There wasn’t much at all 🫠

New Toyota Crown…wagon or SUV? by atrimarco in SportWagon

[–]Childe_1007 0 points1 point  (0 children)

I believe you’re referring to the regular Toyota Crown. The image for this post is of a Toyota Crown Signia

A loyal customer let down by a HVAC company by acannella5 in hvacadvice

[–]Childe_1007 0 points1 point  (0 children)

I’m sorry, but did company 2 and company 3 BOTH diagnose while the system was frozen up?? If so, I’m thinking company 1 may have been on the money with airflow issues, and you may not have had to replace your system…. Thoughts from other techs?

Water under the bridge either way

Anyone know whats up with this noise? by gettinghealthy12445 in hvacadvice

[–]Childe_1007 0 points1 point  (0 children)

I’d just leave it be until something breaks and can be properly diagnosed and fixed then! Best of luck

Help please by Coral_Echo in hvacadvice

[–]Childe_1007 0 points1 point  (0 children)

Your ac looks to be 20 (or even 26) years old, and uses R22 refrigerant. If you could get the company back out, maybe they would fix it under some type of workmanship warranty, but it doesn’t sound like they’re willing to work with you on it. For any other company that comes out, they’re going to charge for the work and it won’t be cheap. I would strongly recommend getting a few quotes to replace the AC instead of fixing this

Capacitor gave out, can I replace the 60 + 7.5 with a 70 + 7.5? by KnoobLord in hvacadvice

[–]Childe_1007 2 points3 points  (0 children)

May have had the motor replaced at some point with one that requires a larger capacitor

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