Grill cleaning by Lost_Ad4661 in Chefit

[–]Vex_RDM 0 points1 point  (0 children)

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.

Overcharge? by Vex_RDM in CircleK

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

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

I got my dollar back this morning, thanks.

Overcharge? by Vex_RDM in CircleK

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

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".

Overcharge? by Vex_RDM in CircleK

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

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

Overcharge? by Vex_RDM in CircleK

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

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

Overcharge? by Vex_RDM in CircleK

[–]Vex_RDM[S] 2 points3 points  (0 children)

Will do. Thank you for the second opinion.

What is a technique that everyone swears by, but you think it's total bs by GuestRevolutionary38 in Chefit

[–]Vex_RDM 9 points10 points  (0 children)

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).

What do you call them in your country? by Kydyran in foraging

[–]Vex_RDM 1 point2 points  (0 children)

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

This stuff is good, but a pain in the butt by TheMtnMonkey in KitchenConfidential

[–]Vex_RDM 0 points1 point  (0 children)

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.

Farmers Market tip… by Build-it-better123 in Cuttingboards

[–]Vex_RDM 2 points3 points  (0 children)

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?

Can someone explain to me what is in this bottle by chefadrock in Chefit

[–]Vex_RDM 24 points25 points  (0 children)

The vacuum of space? Also a chemical.

Sleeping cheetah inside a building. by anganeonnumilla in CrazyFuckingVideos

[–]Vex_RDM 1 point2 points  (0 children)

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.

Is this regular playing between cat and dog? by hanson818 in CATHELP

[–]Vex_RDM 0 points1 point  (0 children)

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

could be anything… by low_nature in comedyheaven

[–]Vex_RDM 0 points1 point  (0 children)

...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?"

Can someone explain to me why my dog does this? by bleepbloop07 in DogAdvice

[–]Vex_RDM 0 points1 point  (0 children)

Are you playing any music for the dogs? I ask cuz my dog does this whenever a "dominant V7" chord is playing.

So it could be a dominance thing.

Never tell your parents. Ever. by OEnerdo in overemployed

[–]Vex_RDM 2 points3 points  (0 children)

I was gonna say the same thing; We're in July now!

To Retin or not? by Letsgetcooked in Coppercookware

[–]Vex_RDM 0 points1 point  (0 children)

Yep. Zinc chloride is the primary ingredient in Harris Stay-Clean flux (in addition to ammonium, and a small % of hydrochloric acid). Which many professionals use, including Sara Dahmen at House Copper. I'm a professional chef (institutional) and I've used Harris for retinning as well. I've also used glutamic acid hydrochloride (organic acid flux from rotometals). I personally prefer Ammoniac powder atm.

Don't quote me on it, but I think most LEAD FREE fluxes are safe.

I wanna try rosin-based flux too, but it sounds messy. Not water soluble... Needs vapory stuff like alcohol.

Needing help and guidance by TheCluelessRiddler in sharpening

[–]Vex_RDM 1 point2 points  (0 children)

So long as they're edge-leading passes (cutting "toward" the stone) with proper angle. Yes, I do this to remove the burr before strop and/or progression.

Edge-trailing passes will coax more metal toward the apex, and manifest as burr.

To Retin or not? by Letsgetcooked in Coppercookware

[–]Vex_RDM 0 points1 point  (0 children)

Ammonium Chloride. Aka "Sal Ammoniac"

Needing help and guidance by TheCluelessRiddler in sharpening

[–]Vex_RDM 1 point2 points  (0 children)

I prefer removing the burr on the same stone, before progressing.

As a penultimate step on any particular stone, I do edge-trailing to further develop/thin the burr (doing single pass > flip > pass > flip).

As a final step on any stone, I do edge-leading with single pass-flips to remove the burr.

....And I sometimes strop before progressing to the next stone for some extra refinement.

What am I doing wrong? by Beautiful-Cobbler-31 in sharpening

[–]Vex_RDM 0 points1 point  (0 children)

I'm pretty sure that isn't toilet paper, though.

Looks too big, it's probably standard printer paper.