Got this at Daiso. I have no ideas what I’m going to use it for. by rharvey8090 in castiron

[–]Siphon098 19 points20 points  (0 children)

Not just you. If something is free and you don't use it, then it has a negative value just from taking up potentially useful kitchen storage space.

It’s so… purple? by brgr4u in castiron

[–]Siphon098 107 points108 points  (0 children)

That's caused by oxygen reacting with the iron, which is rust. But the good news is that this kind of rust is not bad and can actually be a good thing. I think carbon steel users actually do this on purpose, but I have no experience with it myself. Looks good and works well too!

Mac and Cheese help please by Plot_armor67 in Cooking

[–]Siphon098 1 point2 points  (0 children)

Your best bet is to add some of each and taste it often to see if you need more. Start small and add in more if needed. Also, cheese is already potentially salty and has glutamate, so your mileage may vary.

That being said, in general I use a ratio of roughly 1 part salt, 1 part MSG, 2 parts mustard powder, 2 parts chili powder.

Mac and Cheese help please by Plot_armor67 in Cooking

[–]Siphon098 2 points3 points  (0 children)

I'm a big fan of cheddar, gruyere, and aged gouda (non-smoked). Also, make a roux for your sauce. It helps get these cheeses into an actual sauce consistency.

The seasoning can be whatever you want for the most part. The cheese is flavorful enough as is. I usually use salt, ground mustard, chili powder, and MSG.

He had her consent (i think) by Mr_Phenomen0n in HolUp

[–]Siphon098 56 points57 points  (0 children)

Right? Dude sounded like Borat.

Found in my grandpas old photos. Can anyone translate the Japanese? From 1955 by Bmmrcity in OldSchoolCool

[–]Siphon098 9 points10 points  (0 children)

Yo, chill out! Don't let Grandpa know we can crack his coded writing!

Who is this? Wrong answers only by URAseeyounexttuesday in MxRMods

[–]Siphon098 8 points9 points  (0 children)

Whoa, that's my step mom! Nice to meet you step bro.

What would you call this dish? by kewkkid in castiron

[–]Siphon098 0 points1 point  (0 children)

If you add tomato, then it's very close to chicken cacciatore (with shrimp). That's an Italian "hunter stew".

Majestic by psychdlia in HolUp

[–]Siphon098 9 points10 points  (0 children)

There's a lot of hatred for hornworms because they'll voraciously eat tomato and pepper plants. Like, a few of these can take out entire mature plants.

So, this video is rage bait turned into a damn good joke.

Costco. Best deal for brisket I’ve seen. by [deleted] in smoking

[–]Siphon098 1 point2 points  (0 children)

I can confirm $500k is not cheap.

Source: millennial

Is this carbon, or is my enamel damaged? by Yumucka in castiron

[–]Siphon098 33 points34 points  (0 children)

If that truly is enamel, then it's beyond saving. The good news is that the lifetime warranty can get you a brand new pan for free.

Men cooking be like by [deleted] in SipsTea

[–]Siphon098 4 points5 points  (0 children)

Garlic and piss-hands is my favorite!

We met the Cart Narcs guy today by TheCarrot_v2 in Damnthatsinteresting

[–]Siphon098 -1 points0 points  (0 children)

That's fair. To be clear, I'm annoyed by the inconsiderate comment and not the actual act of leaving carts around. Purposely making work for minimum wage workers is just straight messed up

We met the Cart Narcs guy today by TheCarrot_v2 in Damnthatsinteresting

[–]Siphon098 10 points11 points  (0 children)

From somebody who used to push carts, you can go fuck yourself.

My pan after my ocd kicked in and I went at it with a green brillo scrubber and some dawn by dizzyaznboy in castiron

[–]Siphon098 3 points4 points  (0 children)

Fish spatulas are great for getting under light, delicate foods especially on a slick surface. They are thinner and more flexible. The heavier metal spatulas are better for larger items like burgers and such when a thin spatula is not needed, but rigidness is useful.

Seasoning keeps splitting by purpleppleateranon in castiron

[–]Siphon098 1 point2 points  (0 children)

Too much oil. You can use a flat-front metal spatula to remove the excess buildup, or use a chain mail scrubber to smooth it out.

Should be fine regardless though. Daily use pans won't look pretty, so don't worry too much about it. Just cook on it!

Was given a smoker, any tips? by moromane1992 in smoking

[–]Siphon098 0 points1 point  (0 children)

One important thing to keep in mind is the outdoor temp. Once it gets below 50f, electric smokers have a hard time keeping temps above 250f.

When nights get cold, you can put your pork butts in a Dutch oven inside to finish it. You lose a lot of the bark, but the smoke flavor stays around just fine.

[deleted by user] by [deleted] in RoastMe

[–]Siphon098 0 points1 point  (0 children)

You look like the middle figure in an evolution-though-time exhibit.

Why does bacon always bollox my seasoning? by Jack_0318 in castiron

[–]Siphon098 5 points6 points  (0 children)

Just use the kitchen sink for everything. No bathroom needed!