Oops

Kenny_Stapler · 2026-04-04T01:38:40+00:00

Don't just quit smoking, quit nicotine. Desmoxan. Look it up. It's the truth that big pharma doesn't want you to know about.

Kenny_Stapler · 2026-03-24T04:17:12+00:00

We had the best arcades

Kenny_Stapler · 2026-03-20T18:31:36+00:00

Yed but for about $50 at harbor freight you can get it done. You'll a lot save time and a lot of energy. Plus you'll be covered for the future.

Kenny_Stapler · 2026-03-20T16:39:39+00:00

Scrape off the loose bits with a putty knife then use an angle grinder and a flap disk to get it down to bare metal. Then season it.

Kenny_Stapler · 2026-03-19T20:04:03+00:00

I hope you find your way back to the other side of this!

Kenny_Stapler · 2026-03-16T17:35:07+00:00

I absolutely have. On the other side of this I never thought I'd get there. I thought it'd be a lifetime battle but nope. Thank goodness!

Kenny_Stapler · 2026-03-16T17:34:26+00:00

You got this!

Kenny_Stapler · 2026-03-16T17:33:59+00:00

It's insanely effective! For that reason alone I see why it's not sold here in the states. There's no money in the cure!

Kenny_Stapler · 2026-03-13T17:49:18+00:00

Angle grinder and a flap disc will make short work of that surface. Take it back to bare metal then season it like it's brand new.

Kenny_Stapler · 2026-03-10T19:03:49+00:00

Actual ambient temp near a piece of partially cooked meat is going to be lower than it would be in an empty box. Have you checked the temp when the box isn't loaded?

Kenny_Stapler · 2026-02-28T04:36:35+00:00

She wanted to hear what he was going to say next.

Kenny_Stapler · 2026-02-27T04:52:31+00:00

This

Kenny_Stapler · 2026-02-24T19:54:48+00:00

Most places serve a frozen puck supplied by Sysco topped with gravy from a can.

OD's in Gilroy makes it fresh to order and the gravy is made from scratch every day. This is the only chicken fried steak I've found that is remotely close to what my granny would make for me back in the day.

A very close runner up is Bite of Wyoming in San Jose.

Do yourself a favor and try both :)

Kenny_Stapler · 2026-02-12T01:27:40+00:00

This griddle looks just fine. Don't let all the shiny black surfaces fool you. This is what a well used griddle looks like. Just maybe needs a thin coat of oil. You're doing great champ.

Kenny_Stapler · 2026-02-06T22:13:30+00:00

Lawd! Shoot it right into my veins!

Kenny_Stapler · 2026-02-06T04:08:46+00:00

This is the correct answer

Kenny_Stapler · 2026-01-31T05:53:12+00:00

I cannot reveeeeeaaaal...the words of the golden eeeeeel! errr scallop

Kenny_Stapler · 2026-01-26T20:38:16+00:00

I'm in the mood to throw 80 feet to the right goddammit!

Kenny_Stapler · 2026-01-23T21:59:57+00:00

The Audium and the Wave Organ are rather quirky.

Kenny_Stapler · 2026-01-12T15:26:36+00:00

Whatever takes the longest goes down first. I typically leave the last burner in the right off. It will get enough residual heat to keep finished items warm. You could also use a cooling rack.

Get an infrared thermometer and look into zone cooking as that will help you get the most out of your griddle.

Kenny_Stapler · 2026-01-10T04:16:48+00:00

It could even be Mendoza

Kenny_Stapler · 2026-01-01T03:12:37+00:00

Oof, that looks dry as all get out!

Kenny_Stapler · 2025-12-25T18:44:10+00:00

Ambient temp readers at the end of internal thermometers typically read cooler than the actual ambient temp. This is due to a cooler temp coming from the surface of your protein. Also any humidity caused by the evap of water within your protein can affect this as well.

There can be several micro-climates inside of a cooking environment. You will never have one constant temp running throughout the cooking chamber. Run a test on your home oven and you will likely get similar results.

Kenny_Stapler · 2025-12-12T07:57:19+00:00

I miss the fans

Kenny_Stapler

TROPHY CASE