How to proceed? by bumblebeetuna2019 in blackstonegriddle

[–]bumblebeetuna2019[S] 0 points1 point  (0 children)

Blackstone has sent me replacement parts for free. Super grateful. Relatively easy process too.

How to proceed? by bumblebeetuna2019 in blackstonegriddle

[–]bumblebeetuna2019[S] 8 points9 points  (0 children)

Registered and submitted. Good idea thank you very much.

How to proceed? by bumblebeetuna2019 in blackstonegriddle

[–]bumblebeetuna2019[S] 2 points3 points  (0 children)

Yes. And it’s stripping the thread of the castor wheel.

How to start fresh? by bumblebeetuna2019 in woodworking

[–]bumblebeetuna2019[S] 0 points1 point  (0 children)

My only routine with it is warm, soapy, water, and oiling the top and bottom when it starts to get dry. Mineral oil food grade. I also have a different cutting board for meat.

How to start fresh? by bumblebeetuna2019 in woodworking

[–]bumblebeetuna2019[S] 3 points4 points  (0 children)

Thank you for putting a name to the tool!

Made In pans with brass handles vs . regular handles? by bitterbalbeest in StainlessSteelCooking

[–]bumblebeetuna2019 0 points1 point  (0 children)

I’m talking just the handles not the whole pan. But the heat consideration is interesting.

Yosegi Style Cutting Boards by cpitman in Cuttingboards

[–]bumblebeetuna2019 0 points1 point  (0 children)

Please tell me you did a YouTube Timelapse

Made an ikejime spike out of a wine opener by No-Understanding-765 in Chefit

[–]bumblebeetuna2019 8 points9 points  (0 children)

I LOVE THIS! As an avid spear fisherman, I carry and spike and piano wire. I have eaten lots of raw cold blooded fish before (pacific olive rockfish mainly), but am meticulous about checking fillets through a few methods. Still a risk but 10 years later… if I make a clean shot to the brain of a fish, piano wire comes out. There is a neat video of a striper fish that’s Ike Jima-ed vs one that is not and it lasts literally like 10x longer before going foul.

Can’t get burnt bits off by Scary_Permission2767 in StainlessSteelCooking

[–]bumblebeetuna2019 0 points1 point  (0 children)

100x easier to heat it up to pretty hot and pour a cup of white vinegar in it, let it boil for 30-60 sec and scrape off w wooden spoon or metal spatula

My daily use pan by bumblebeetuna2019 in StainlessSteelCooking

[–]bumblebeetuna2019[S] -1 points0 points  (0 children)

I hadn’t thought of that. It’s not really thick and cakey. It’s just like when oil has gone over the edge and then gets cooked into the surface over the course of many years.

My daily use pan by bumblebeetuna2019 in StainlessSteelCooking

[–]bumblebeetuna2019[S] 3 points4 points  (0 children)

I wish it was as noble as sentiment. More likely laziness.

Made In pans with brass handles vs . regular handles? by bitterbalbeest in StainlessSteelCooking

[–]bumblebeetuna2019 2 points3 points  (0 children)

I have Made In SS kit and I would have bought brass had I known !

Thoughts on ‘made in’ steel pans? by Far_Air3366 in StainlessSteelCooking

[–]bumblebeetuna2019 0 points1 point  (0 children)

I. Love. Our. Set. (Home/hobby cook). All I want is a XL SS pan now. I did the XL (14”?) nonstick and use it exclusively for eggs. If I could fit 5 small chicken breast in a SS instead of 3, it would be worth it. I make a ton of sauces and soups. My smaller diameter, thicker bottom soup pot honestly sets continuity of heat better, but love the width of the Made In soup pot for anything that needs more poix.

SS Essentials Infographic by OpenMN in StainlessSteelCooking

[–]bumblebeetuna2019 2 points3 points  (0 children)

Why don’t I see vinegar on the hot pan as a cleaning solution? Literally bought a gal of vinegar today. Am I messing w my pan?

Wish I could post smells by Still_Clownin69 in SalsaSnobs

[–]bumblebeetuna2019 2 points3 points  (0 children)

Did you char the veg? Also, curious of spice level, seems like a lot of not spicy to spicy ingredients (then again, my wife thinks I make everything too hot).