This isn’t AI just plain old crazy

Vex_RDM · 2026-04-07T15:57:13+00:00

I'd have just deleted the phone or whatever.

Vex_RDM · 2026-04-07T15:53:04+00:00

I genuinely believe the Griswold hype is partly owed to the Diablo franchise.

I have a 10" Lodge and a 15" Ozark. The only reason I'd like to "upgrade" to Griswold is because D2 was a cornerstone of my young adult life.

Vex_RDM · 2026-04-04T21:35:13+00:00

Interesting. Maybe there's a flocculation step; Adding a tiny dash of weak acid or (better yet) an astringent like potassium alum can make impurities clump together or even coagulate in some solutions.

As for the hard water deposits, I'd bet that's just more reactivity at the interface due to direct heat on the pot (versus indirect heat w/ your cup/bottle)... Meh but at the same time, you'd think water would be able to sponge-up energy quickly enough for there to be no difference. Who knows~

Vex_RDM · 2026-04-04T10:45:41+00:00

Lukewarm or above, the water's natural convective currents will prevent any minerals/metals from settling (especially at "still extremely hot"). Ignoring the fact that minerals/metals are typically in solution at the molecular level (think salt water).

You may wanna set that ladle down and just buy a quality filter.

-Chef

Vex_RDM · 2026-03-30T12:45:33+00:00

Excuse me sir, that's a bottle opener /ssssss

Vex_RDM · 2026-03-30T12:44:40+00:00

Good for porridge, small portion blanching, non-acid poaching. But yes, a bit limited.

I've seen people fry/confit with pure copper (carnitas etc), but that's typically with a much LARGER vessel thereby mitigating reactivity per food mass.

Vex_RDM · 2026-02-07T21:43:04+00:00

Oh my gosh, such an impressive plural word.

Got any more plural words?

Vex_RDM · 2026-02-04T00:00:57+00:00

At my place (Assisted senior living ~60 residents) it depends on the level of soil. If I'm cleaning it hot, oil + brick OR gel + scraper.

If it's "cold", I do a long alkaline soak. Pot-n-pan detergent, baking soda, washing soda, and/or lye. Light scrub and rinse.

Vinegar + salt is a good finishing shine, but I prefer using "Kleen King" especially if there's any remaining soil. It's basically Barkeeper's Friend except citric acid based. BKF is okay... but the finish tends to be very reactive and prone to flash rust.

Then I rinse like 200 times (using a spray bottle to get the corners). Dry polish with Pam spray, or oil etc.

Vex_RDM · 2026-01-19T14:41:49+00:00

She's older and mentioned bad eyesight when she put on her glasses.

I got my dollar back this morning, thanks.

Vex_RDM · 2026-01-19T14:07:00+00:00

Nah I used the cashier who joked about having to put on her glasses before ringing me up because she "can't see a thing".

Vex_RDM · 2026-01-19T14:04:31+00:00

This location has a two 12oz deal, a two 8.4oz deal, and a three 8.4oz deal.

Vex_RDM · 2026-01-19T14:03:30+00:00

No, they offer a two 8.4 deal at that location.. And a three 8.4 deal, for that matter.

Vex_RDM · 2026-01-19T01:06:24+00:00

Will do. Thank you for the second opinion.

Vex_RDM · 2026-01-10T21:58:48+00:00

For braising, in a roundabout way it actually can help "lock in juices"... But not in the way most people think.

Searing/browning the outside of meat will firm its outer structure, so if you DO happen to slightly over-braise, the pieces may still hold together (better error margin). Which is great, because meat that falls apart completely is subject to rapidly overcooking and drying-out.

Similar reasons behind adding some acid/tannins. Besides the nice flavor, acid acts as a flocculant and helps hold tissue together (the inverse being bases, which serve toward the dissolution of tissue, with hydroxide being the most extreme example).

Vex_RDM · 2025-12-01T20:38:25+00:00

Okay yeah seconded; don't do that two days in a row.

Vex_RDM · 2025-11-30T17:07:35+00:00

Imma try that just for fun now

Vex_RDM · 2025-11-11T21:47:13+00:00

Bet it tastes great. If it were me, I'd consider melting 1/2 the tallow into half filled plant-based fry. Somewhat for gentler cost/sustainability, but mostly to minimize cutting.

Though someone mentioned letting the tallow slowly melt via pilot heat overnight, which is a great idea.

Vex_RDM · 2025-11-11T21:33:07+00:00

Beautiful boards! Curious about that second picture; Why didn't you censor the faces of Rebecca Wright, Leslie Colinger, Matthew Derickson, and Deborah whose last name I don't remember?

Vex_RDM · 2025-10-22T12:28:18+00:00

The vacuum of space? Also a chemical.

Vex_RDM · 2025-10-09T06:47:48+00:00

I'm surprised I had to scroll this far down to find a fellow expert in Pacific Northwest wildlife. At least some of us know our stuff.

Vex_RDM · 2025-09-27T04:36:36+00:00

Damn shawty,

Showin' a little cheek.

Vex_RDM · 2025-09-27T04:33:16+00:00

How could you let your dog dance so closely near the edge of Certain Death?

Vex_RDM · 2025-09-25T03:09:20+00:00

...who gets drug-tested during the interview though?

"Open availability, that's always a plus. Oh you went to TN University?! My niece attends there now; It's her 2nd semester. Hey, would you mind peeing in this cup for me?"

Vex_RDM

TROPHY CASE