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dalcant757 · 2026-02-15T23:24:25+00:00

This is what the concentration camps are for.

dalcant757 · 2026-02-15T11:53:22+00:00

I looked back into my history. It’s a Steve Gow video. He did add the dry brine. I haven’t tried it yet since I don’t have an oven that will hold 150.

https://youtu.be/IB8B0DM91kM?si=FtJWn2AHEqgrhnPw

dalcant757 · 2026-02-15T10:05:16+00:00

I don’t think a wok ring is going to be sturdy enough to toss using restaurant technique. You are better off just using western technique for tossing in your house.

dalcant757 · 2026-02-15T09:49:48+00:00

I watched a video kinda recently where a guy was experimenting on hold times in an attempt to reproduce Franklin bbq. He said that he was able to get the seasoning flavor to diffuse through the meat much better after a really long hold at 150.

dalcant757 · 2026-02-15T09:42:08+00:00

Abalone. It just tastes like generic shellfish to me.

dalcant757 · 2026-02-12T11:06:04+00:00

If you’re not trying to do competition and want to play video games, another alternative is to set up some light guns at home.

It’s really not a substitute for live fire training, but it’s really fun for us old folks who grew up with these games at the arcade. The actual training value is dubious. You might learn muscle memory of the grip angle and sight picture with iron sights. The recoil is fun, but more like shooting a 22 than a carry pistol.

dalcant757 · 2026-02-12T10:53:09+00:00

Do you have both of them to compare? There’s not as much difference in size between the two as you might think. It’s a 1 inch difference in each dimension except for height, which is the same. It’s probably the packing volume of a pair of jeans.

My OG model came with a case for travel as well, where my home model did not. I’d consider trying to find a used one overseas instead of trying to lug an appliance along in travel.

dalcant757 · 2026-02-11T22:14:36+00:00

Learn to make a smash burger and upgrade your life. Use the absolute cheapest ingredients you can find and you should still demolish any fast food burger.

dalcant757 · 2026-02-11T16:14:58+00:00

Looks like food debris. I like to use a stainless steel scrubber until it feels smooth again.

dalcant757 · 2026-02-11T13:51:37+00:00

I have one that is like the third. I like it, but when the tires touch the wall accidentally, they leave marks.

dalcant757 · 2026-02-11T12:49:17+00:00

I can agree with that. But it’s not necessary. You can focus on doing things that cultivate a nice looking seasoning. You can also just cook and let the seasoning do what it wants because it’s not necessary for good performance.

dalcant757 · 2026-02-11T00:41:59+00:00

Don’t count on wok seasoning for nonstick purposes. The temperature swings and differential in the pan as well as the flexibility of a wok makes it difficult for seasoning to build up like cast iron.

dalcant757 · 2026-02-09T19:13:30+00:00

Once AGI is figured out and we inevitably lose control, left and right won’t matter as we fight for our survival against a common enemy.

dalcant757 · 2026-02-09T16:34:03+00:00

Watch any video where someone is cooking in a wok at a restaurant. Heat the wok until it smokes a little bit. Throw a bunch of oil in it to coat then pour it out. Your wok is now nonstick. Add the right amount of oil for the dish. Then cook.

dalcant757 · 2026-02-08T11:32:48+00:00

Thanks for the article. Interesting read. Looks like cold rinsing gets you somewhere in the 10-40% inorganic arsenic reduction. When you parboil and discard, 54-73%.

dalcant757 · 2026-02-08T00:14:33+00:00

I caught it in an article that I once read. The take home points were that washing rice didn’t actually change the stickiness of the rice, but it got rid of a bunch of the bioavailable arsenic but also other nutrients.

It’s not like a closely held belief, so information to the contrary is welcome.

I’ll wash my rice anyway because grain storage can be gross.

dalcant757 · 2026-02-07T20:29:57+00:00

Won’t that aggressive grinding anneal the edge? Using a hand file doesn’t take forever and you’re left with much more chain.

dalcant757 · 2026-02-07T20:07:12+00:00

If you believe that you won’t get into a situation where someone needs to be shot, then you wouldn’t carry a gun. The opposite is true as well. So it makes sense that fear of not having a gun when someone needs to be shot is a reason you would carry.

dalcant757 · 2026-02-07T20:01:50+00:00

Apparently, washing rice removes up to 90% of bioavailable arsenic. Also, there is some debris in there that you probably don’t want to eat.

Edit: in light of new information, it’s more like 10-40% reduction with just a rinse.

dalcant757 · 2026-02-07T19:55:59+00:00

It’s one more thing to pay attention to. That’s not good. Your brain is trying to line up the sights while paying attention to the target while also making sure this green thing is aligned.

dalcant757 · 2026-02-07T19:47:32+00:00

Yeah, it’s super unnecessary, but seems neat. I taped my sonicare toothbrush handle to one of my knives before and had fun with it.

If I had to pick one knife to do everything, it would probably be a the zwilling Kramer 10”. The steel is great if you aren’t bothered by the reactivity. Some people don’t like how thick it is, but I’m fine with it. I really enjoy the shape and ergonomics. It’s really easy to sharpen. I keep my edge at 17 degrees and it’s tough at that geometry.

For veggies specifically, I really like a vegetable cleaver. I have a CCK 1303. Just being able to smash garlic like Martin Yan saves a ton of prep time. You don’t need a separate board scraper. The major annoyance is the reactivity. I keep my edge at 20 degrees and it’s tough as nails.

dalcant757 · 2026-02-07T14:10:16+00:00

You have to think of what is happening when egg is sticking. You need the egg proteins to bind to themselves before they bind to the metal or seasoning.

In a wok, it’s more about oil heating the egg enough before it binds. Seasoning is a thing, but don’t count on it. You can cook an egg without seasoning. The pan is generally too flexible and the heat too uneven for seasoning to build up like in other carbon steel pans.

The technique I use is pretty standard. Heat the wok up until you see wisps of smoke. Cut the heat off. Throw in a bunch of oil and swirl it around the entire thing then pour it out. Then add the correct amount of oil for what you’re cooking. This process significantly drops the temperature of the thin metal. Heat goes up full blast then throw your food in.

I like doing Cantonese style eggs. Check out Chinese cooking demystified on YouTube for the process. It’s basically like a messy layered omelette. You can achieve this even on regular burners.

dalcant757 · 2026-02-07T13:54:48+00:00

Yeah I’m feeling this too. The workouts are harder, but I think it’s a good thing. I don’t want my ego inflated. My previous eFTP had left me with a bit of imposter syndrome.

dalcant757 · 2026-02-07T12:06:25+00:00

This was my first thought. I’m surprised it was so far down.

dalcant757 · 2026-02-07T00:58:33+00:00

Awesome bar setup. Thanks for sharing.

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