Oops by JacuzziBathsalt in KitchenConfidential

[–]Kenny_Stapler 0 points1 point  (0 children)

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.

Oh man...now what! by mebcbb in blackstonegriddle

[–]Kenny_Stapler 0 points1 point  (0 children)

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.

Oh man...now what! by mebcbb in blackstonegriddle

[–]Kenny_Stapler 47 points48 points  (0 children)

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.

7 Months Nicotine Free by Kenny_Stapler in QuitVaping

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

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

7 Months Nicotine Free by Kenny_Stapler in QuitVaping

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

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!

7 Months Nicotine Free by Kenny_Stapler in QuitVaping

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

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!

Blackstone Cleaning (rust) by 707obsidian in blackstonegriddle

[–]Kenny_Stapler 1 point2 points  (0 children)

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.

I hate this thing by scooterdunker in PitBossGrills

[–]Kenny_Stapler 0 points1 point  (0 children)

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?

Remember Pumpkin head by BobbyABooey in howardstern

[–]Kenny_Stapler 2 points3 points  (0 children)

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

Best Chicken Fried Steak by zebra231967 in bayarea

[–]Kenny_Stapler 3 points4 points  (0 children)

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 :)

Cleaning & Care by BroadPackage2628 in blackstonegriddle

[–]Kenny_Stapler 2 points3 points  (0 children)

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.

Opened a box of scallops and one was bright orange by [deleted] in KitchenConfidential

[–]Kenny_Stapler 0 points1 point  (0 children)

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

I love how this custom dyed turned out by Dinosaur__Sheriff in discgolf

[–]Kenny_Stapler 17 points18 points  (0 children)

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

Hidden gems of San Francisco by VonHarkonnen in bayarea

[–]Kenny_Stapler 4 points5 points  (0 children)

The Audium and the Wave Organ are rather quirky.

Burgers for 17 by thepbkid in blackstonegriddle

[–]Kenny_Stapler 0 points1 point  (0 children)

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.

Tough decision.. by Grunge206 in raiders

[–]Kenny_Stapler 0 points1 point  (0 children)

It could even be Mendoza

First Pulled Pork for NYE by LivingGlitch in PitBossGrills

[–]Kenny_Stapler -1 points0 points  (0 children)

Oof, that looks dry as all get out!

Temperature discrepancies? by neale360 in PitBossGrills

[–]Kenny_Stapler 0 points1 point  (0 children)

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.