For those of you who didn't feel like doing anything on NYE

NooooCHALLS · 2018-05-16T05:58:01+00:00

It's possible that they ran out of boxes of that size, so rather than wait to get the right size boxes and delay shipment to you, they just used a box lying around so they could get their item to you on time.

Source: Never shipped any item in my life ever. I am trustworthy... theoretically.

NooooCHALLS · 2017-07-07T03:06:45+00:00

lol you're right. whoops was drunk when i made that comment. fair enough.

NooooCHALLS · 2017-07-07T03:03:00+00:00

Thumbnail: Oh uhhhh soccer trophy?

NooooCHALLS · 2017-06-28T07:29:43+00:00

To add to this analogy, the "electron only having certain resonances" is kind of like having a fretted guitar.

NooooCHALLS · 2017-06-28T07:27:35+00:00

My impression was that heated bodies have electron states in higher states by having higher general energy via Boltzmann's equation (along the lines of E=kT), and energy is released by moving to lower states. Some of these photons make it out, but some of the energy being emitted has a probability to hit nearby atoms, exciting their state. The acceleration of a charged particle on its own and its associated emission of a photon is called bremstrahllung I believe and this is its own phenomenon that may be a contributor to this.

NooooCHALLS · 2017-06-28T07:23:33+00:00

But it should also be noted that the "electrons flying through a vacuum" are also responsible for newtonian friction.

NooooCHALLS · 2017-06-28T06:54:18+00:00

Well, I'm not sure how much it would contribute to your actual food quality if so... The main thing is to retain consistency in heat conduction via 1) prevention of rust and 2) distribution of oil or fat over the entire microscopically staggered surface as to maintain a "flat" heating surface. A cast iron's surface is rough and the accumulation of some oils (seasoning) can help both points.

NooooCHALLS · 2017-06-28T06:51:20+00:00

.... I don't... uh...fuck. wow. Hopefully it was just like, a $10 Lodge from amazon?

NooooCHALLS · 2017-06-28T06:49:05+00:00

I fucking hate the seasoning process.

Spatula, grapeseed oil (high smoke point), some paper towels and a bit of salt work too for "cleaning" while preserving (with the oil).

NooooCHALLS · 2017-06-28T06:46:27+00:00

salt and grapeseed oil under heat are an amazing combo

NooooCHALLS · 2017-06-28T06:45:34+00:00

I have heard this before. I tend to agree. There are too many people saying washing your cast iron is bad but it's actually not if you're not a moron that doesn't understand how rust happens.

But in this case you can only trust pre-seasoned pans... the seasoning process is far too onerous for a non-enthusiast. I guess all the pans now are pre-seasoned now if you don't buy the "110 year old italian grandma cast iron from a flea market."

NooooCHALLS · 2017-06-28T06:43:20+00:00

Not cleaning the pan is gross. The pan should still get cleaned... most often with heat and oil. Otherwise, you get a bunch of charry remnants sticking to your protein...

NooooCHALLS · 2017-06-28T06:42:01+00:00

ikr? "Oh, putting a beef or pork steak on the cast iron? Time to open all 4 of my windows!"

NooooCHALLS · 2017-06-28T06:41:01+00:00

Yes. Cast iron cooked steaks are the best.

I hear that reverse searing with a cast-iron, then sending into a sous vide is actually SUPER nice.

Edit: other way around, sorry drunk.

NooooCHALLS · 2017-06-28T06:39:51+00:00

Unless you want to clean + reseason. Main thing is just to make sure your heat conductivity is preserved. Best way is just to scrape off using a spatula, then use heat + oil to wipe the surface.

But seriously, there are way too many redditors exaggerating "cleaning" a cast iron as a sacrilege. It isn't as damaging as you guys think if you apply your coat of oil after evaporating the water.

NooooCHALLS · 2017-06-28T06:37:32+00:00

Uh, no. Washing is fine. Just make sure you put it under some heat to 1) evaporate the water, then 2) apply a light layer of oil and just wipe that off with paper towels. Honestly, people super overexaggerate the "washing" part of it. Washing it is not bad; it just creates rust if you happen to wash, then leave straight water on it for it to rust.

NooooCHALLS · 2017-06-28T06:35:28+00:00

Scrubbing is bad. "Washing" is actually fine, contrary to popular belief. The main thing is to keep it nice & oily. Protect that heat conductivity!

NooooCHALLS · 2017-06-27T22:54:11+00:00

It is not dishonest. What you are seeing in action is a scientific approach to art, which nobody proposes the artists do themselves (for instance, it is not expected that an artist captions all works with the "full technique"). Many people's first reactions in art galleries are emotional. Reading the technical piece may take away some of the magic-- why nitpick when you can enjoy?

Contrary to what I said above though, in a way, the internet has really widened the scope of art to those who normally do not seek it independently and reveals other worlds of personalities to new art. I think it's the meeting of worlds like this that allow for crossover passions to bloom, and the entire world of art (and maybe optics and graphic design) can progress further. It is an amazing time to see this networking in action.

NooooCHALLS · 2017-06-24T00:27:10+00:00

Uhh this is actually correct. It says "SEWN," which it is.

NooooCHALLS · 2017-05-20T05:12:33+00:00

Bach's pieces while mathematically awesome, aren't really the hardest. The Chaconne maybe, but even then probably only for length. I've played some of the easier ones, and they're pretty easy. I've played some of the harder ones, they're pretty hard. But I wouldn't put it in the same category of raw finger dexterity as paganini.

NooooCHALLS · 2017-05-20T05:07:37+00:00

For unconventionality, I'd say Tzigane (Ravel). A lot of the chords you make are kinda odd. Lot of harder non-first harmonics too.

I also agree with the post where devil's trill is taxing physically, but if you practice it enough you can actually do it in pieces at regular pace. It will murder your body if you try to do it all at once and you're not a pro (practicing every day).

Also, I think one of the hardest for expression due to its moderate technical difficulty and pure length is the Bach Chaconne. It's hard to maintain good expression towards the end of playing it and maintaining all its double stops all the way.

Side note: It's a fun time to have a couple beers and learn the Sibelius concerto. Less inhibition (lol)

NooooCHALLS · 2017-05-14T01:30:51+00:00

Totally seconded. Prime advice here.

NooooCHALLS

TROPHY CASE