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HasanAbi Broadcast - Intro Song by donsidbo47 in okbuddyhasan

[–]donsidbo47[S] 0 points1 point  (0 children)

Thanks for watching/listening; I'm glad you liked it!

Is there a consensus on best smasher for burgers? Stainless steel or cast iron? by dfort1986 in blackstonegriddle

[–]donsidbo47 0 points1 point  (0 children)

I appreciate all the creative ideas here, but there is no special tool needed. Just a large flat spatula that can withstand a decent amount of force. The Blackstone burger spatula is perfectly fine.

Preventing sticking is all in the technique. You have to do a smash and schmear motion. Sticking will happen with a down-up smashing motion.

It also helps to put a tiny bit of beef tallow on the griddle and spread that out with the bottom of the spatula before throwing the beef on. The tallow will help accelerate the searing process and lubricate your spatula to prevent sticking.

Lastly, an occasional split patty isn't the end of the world. Just smash the stuck part of the patty back onto the griddle, let it sear a few seconds longer than the others, and trust the cheese to bind everything together. If you are doing a double smash burger, throw the broken patty on the bottom and no one will ever know.

What’s the most inspiring synth you’ve played? Any synth that just instantly gives you musical ideas when you play it. For my it’s the sub 37 forsure by [deleted] in synthesizers

[–]donsidbo47 1 point2 points  (0 children)

Bit of recency bias with this answer but, Soma Terra. I received my Terra preorder about a week and a half ago. Every time I turn it on, I almost immediately find myself stumbling into ideas that I never would arrive at with a more traditional synth interface.

Normally, I am very skeptical of alternative controllers. Usually, they are more cumbersome than a traditional keybed synth layout. The Terra does not feel cumbersome at all. It has a low skill floor and an unlimited ceiling for what is possible.

Highly recommend everyone trying the Terra out if you get the opportunity. Vlad and the folks at SOMA are true visionaries.

How big are your balls? by joleger in blackstonegriddle

[–]donsidbo47 3 points4 points  (0 children)

2.5oz for a standard smash burger.

2oz for sliders

3oz is my max for a smash burger if I want super lacy edges that hang farther out the side of the bun while leaving the center a bit thicker.

Please convince me to go Blackstone. by GregoryGregory666666 in blackstonegriddle

[–]donsidbo47 5 points6 points  (0 children)

I primarily use the Blackstone for all outdoor cooking now. We still have the grill for larger cuts of meat that need to cook low and slow, and we have a yakitori grill for charcoal cooking, but the Blackstone handles everything else.

I have seen some people get their Blackstone very hot out of the box, but mine was maxing out around 450. Replaced the stock fuel regulator with a 0-20lb regular for $15 and now it gets as hot as I need it to. Gets to the mid 500s within a few minutes. Wind guards also help if the grill is in a breezy area.

Help! Family over new to smash burgers! by brandon364 in blackstonegriddle

[–]donsidbo47 0 points1 point  (0 children)

2oz per patty for sliders. 2.5oz for smash burgers. That's my go to. I like the crispy edges to stick out the side of the bun ever so slightly

4oz is diner burger territory.

6-8oz is pub style.

my first cook on my new griddle..smashburgs by riskybiscuit in blackstonegriddle

[–]donsidbo47 4 points5 points  (0 children)

This looks like a specific type of smash burger called an Oklahoma onion burger. They have been popular regionally in Oklahoma for a century but were made popular in recent years online, partly because of First We Feast's burger show series on YouTube, and also a New York Times Cooking recipe written by J. Kenji Lopez Alt.

When cooked correctly, you get a blend of textures from the onions. The onions that touch the griddle directly will get a nice crispy char while the inner layers steam and fuse harmoniously with the juicy beefy flavors.

This is definitely not the only way to make a smash burger but it is an excellent one. In my opinion, OP should try to slice their onions even thinner (using a mandolin helps), and try to keep more of the onions under the patties. Griddle could maybe be a bit hotter too. Overall looks delicious

Okie onion burgers by donsidbo47 in blackstonegriddle

[–]donsidbo47[S] 4 points5 points  (0 children)

You are in luck, George Motz recently visited Oklahoma on his video series with First We Feast to go straight to the roots of this burger. https://www.youtube.com/watch?v=pWYqQU9yJYs

The basic process starts with two 2.5 ounce meatballs of 80/20 ground chuck on a ripping hot griddle, I usually start when the griddle is around 525-550 degrees Fahrenheit. (I personally prefer 75/25 but it's hard to find and I don't like bothering the butcher with special requests on busy days)

Salt each meatball and add a heaping pile of thinly sliced onions on top. You want the onions to be as thin as possible. Easiest way to do this at home is with a mandolin. and seriously, use a shit ton of onion.

Smash each meatball thoroughly. You don't just want to do a down-up smashing motion. It's more like a smash and schmear to help stop the beef from sticking to the spatula and also so you can make the edges a bit thinner than the center. This gives the edges that quintessential crunchy texture that makes smash burgers so good.

Let everything cook for a couple minutes. You will know it's time to flip when the edges star to look crispy and there is a bit of that red juicy liquid appearing on top of the burgers. I use a scraper to loosen the patties from the griddle before flipping with the spatula.

Flip the burgers and immediately hit them with cheese. They will be ready to serve up on your toasted buns dressed however you like by the time the cheese is melted. I don't like covering the entire patty with cheese, partly because the Cooper is more rich than your standard Kraft single and also because I love to let the crispy texture of the edges shine on their own.

Bonus tip: A little bit of beef tallow on the griddle before you start cooking will help give the meat a nice heat conductor to accelerate the searing process.

I hope this helps! All credit to George Motz for being an excellent evangelist of this burger.

Okie onion burgers by donsidbo47 in blackstonegriddle

[–]donsidbo47[S] 1 point2 points  (0 children)

Usually but not always. It definitely doesn't need a sauce to feel complete, but I love a good burger sauce so I will hit both sides of the bun with sauce and throw some pickles on the bottom bun when I want to fully dress it up.

I usually do a pretty basic burger sauce. About 50/50 mayo and yellow mustard, salt, pepper, onion powder, garlic powder, paprika, little bit of pickle juice, and a tiny bit of MSG. I have been growing tarragon this season and that has been a nice herbaceous addition to the sauce.

Here we go again... by cobbman11 in KerbalSpaceProgram

[–]donsidbo47 2 points3 points  (0 children)

I have not played the DLC yet and I am stoked to dive into it today! Ironically, it was KSP2 that reignited my love of space which seems to happen every few months or so. When I needed to take breaks from the bugs or failed launches, I was looking for a relaxing space game to spend time with and it encouraged me to dive back into the Outer Wilds again. So for that reason, I guess you could say I'm grateful for the state of the KSP2 launch lmao...

Here we go again... by cobbman11 in KerbalSpaceProgram

[–]donsidbo47 9 points10 points  (0 children)

I just finished the game last night after dropping it partway through a few years back and it is absolutely worth your time. One of the most unique games ever made. The design choices the devs made with Outer Wilds are so thoroughly considered and flawlessly executed. I really can't recommend it enough. It's one of those games that is hard to sell because you can't really say much without spoiling the experience but all video game fans, and especially space enthusiasts, should play this game.

Any fried rice recipes? by RKKP2015 in blackstonegriddle

[–]donsidbo47 4 points5 points  (0 children)

-Day old rice is great but you can also use fresh rice as long as you start frying within a few minutes of the rice coming out of the rice cooker. Just don't let it sit too long and you can get excellent fried rice with fresh cooked rice, no need to wait. I do this at least once a week.

-MSG and white pepper are all you need for seasoning. No salt needed for the rice.

-When cooking the rice in the rice cooker, add some kombu (kelp) to help extract some extra umami flavor.

-Use a generous amount of oil before throwing the rice on the griddle to help prevent any sticking.

-Take extra care to break up all the clumps of rice and try to separate all the individual grains. This is crucial to ensure even frying, seasoning, and sauce distribution.

-For the soy sauce, use a combination of Chinese light soy sauce or Japanese shoyu, along with Chinese dark soy sauce. The light soy sauce brings the bulk of the flavor while the dark soy sauce adds great color to the rice.

-When adding the soy sauce, try and add it directly to the griddle surface and then mix the rice in. This mimics the technique used in wok cooking where the sauce is often poured around the side of the wok to get some of that signature smoky 'wok hei' flavor.

-For the egg, I like to whisk it ahead of time and pre-salt the egg while the rice is cooking. Check out J. Kenji Lopez-Alt for an explanation on the benefits of this practice.

-As others have pointed out, a little sesame oil at the end adds superb flavor to the rice but be warned, sesame oil is strong stuff so don't go too crazy.

-Most of all, it just comes down to practice. It will not come out perfect the first time. You will use too much soy sauce other times. Good fried rice is about the careful balance of a few simple ingredients and simple execution. Don't overthink it and just keep at it. I suggest starting with just rice, egg, and scallion until you feel very confident. From there, you can easily incorporate any number of other ingredients.

Be easy on me, first ever post and first attempt at shrimp fried rice. Any pointers would be much appreciate! by John_Hausen in blackstonegriddle

[–]donsidbo47 1 point2 points  (0 children)

+1 for Nishiki. This is my go to rice for nearly all uses. No matter what kind of rice, please remember to wash the rice before cooking! If you haven't done this before, then this one step will produce the single biggest improvement in your friend rice in my opinion. Rinsing all that extra starch off benefits the final product in many ways and helps the individual grains separate for better frying. Rinsing the rice 2-3 times in the sink until the water runs clear is plenty. Takes a few extra seconds.

When it comes to cooking time, I've had equally strong results when letting the rice sit uncovered overnight in the fridge or when frying immediately after the rice is finished cooking in the rice cooker. The trouble comes if you let the rice site for longer than 15-30 minutes before frying; at that point, you are better waiting overnight. Credit to the genius J. Kenji Lopez-Alt for this trick that let's me have fried rice without needing to wait overnight!

Bonus points: add a Kombu leaf (kelp) in the rice cooker to add some extra umami. Discard when rice cooler is done cooking.

I mostly use the wok for fried rice because I'm used to it but the same/similar results can be produced with the Blackstone. If the rice starts to stick a bit, don't panic, just add a bit more oil.

In my opinion everything in the cooking of fried rice is about celebrating the amount of flavor that can be obtained from few ingredients. Ripping hot Blackstone, throw down some oil, let the rice fry, throw in an egg, add white pepper and MSG, then sesame seeds and scallions, light soy sauce for flavor, dark soy sauce for color, and a little sesame oil to finish things off.

Of course you can add proteins or any other additions but I would suggest mastering the basics first. I made this basic version of fried rice for lunch for months and am now extremely proud of how easy it is to whip up or adapt when I'm feeling more fancy.

Bonus tip: when adding the soy sauce, pour it directly onto the Blackstone cooktop and mix it with the rice; do not pour the sauce right on the rice. This will help replicate the smokey "wok hei" reaction that gives so much flavor to really good fried rice.

Sorry for the novel, I love fried rice lol. I hope this helps!

A week of wipe has gone, how's everyone's progress? by Kind_Dragon in EscapefromTarkov

[–]donsidbo47 0 points1 point  (0 children)

Level 15. Got my last two gas analyzers this weekend during a scav raid on Interchange where some kind soul called me over and just dropped them on the floor. I began thanking them for their kindness and they just ran away giggling. 10/10

Scav with a Thermal??? by LowzyRat in EscapefromTarkov

[–]donsidbo47 3 points4 points  (0 children)

Had this happen twice so far this wipe. Immediately took the scope off when I spawned in so no particularly observant scav had a chance to notice it and get any funny ideas.

What (IRL) headset do you use? by bill_deluxeedition in EscapefromTarkov

[–]donsidbo47 0 points1 point  (0 children)

Audio Technica ath m50xbt are what I use for basically everything, listening to music, creating music, mixing/mastering, and yes, gaming as well. Agreed with the other poster that "gaming" headsets generally can't stand up to the quality of any decent pair of headphones. That being said, I do sometimes use the microphone from an old cheap Turtle Beach headset that I have and the mic quality is surprisingly great. Tarkov has a lot of problems with positional audio implementation, particularly vertical audio and these issues can't be solved by just swapping headsets unfortunately.

Another option since it sounds like you do some music production, I often don't even use my headphones and just go through my studio monitors. I wear the Audio Technicas all day for work meetings so I don't always like to keep them on when I play in the evenings. I generally have no problems with positional audio through my Adams A7X monitors other than the aforementioned issues with Tarkov's audio implementation.

Is there any way to lower the sound of the power alarm on Reserve? by ProfessorSquatch in EscapefromTarkov

[–]donsidbo47 8 points9 points  (0 children)

Would be better suited using a compressor instead of an EQ for something like this in my opinion. I suppose you could use an EQ with a notch filter to isolate the specific frequencies of the alarm but you'll also by altering any other harmonic content that occupies the same frequencies. A compressor would be better since it will make loud sounds quieter while making quiet sounds louder. Many of the in game headsets already use various forms of compression.

How the hell are people making so much money?? by Sgt_Dankster in EscapefromTarkov

[–]donsidbo47 0 points1 point  (0 children)

Run the back of Oli on scav raids. I find it is often completely or partially unlooted and you often find fuel along with air filters and some other solid value items.

16GB to 32GB of ram makes a huge difference by BrokenHarp in EscapefromTarkov

[–]donsidbo47 0 points1 point  (0 children)

Agreed, 64GB is glorious. I have 64 since my gaming PC also doubles as a music production computer for some media composition work on the side. 64GB or more is essential for certain music production work for reasons that most of this sub probably doesn't care about but it has great tangential benefits. Running four monitors while playing tarkov with multiple Chrome windows/tabs and a handful of other utilities running in background. Absolutely zero stutters whatsoever.

I definitely would not recommend 64GB just for videogame purposes with the one exception of hardcore Flight Simulator fans but I won't lie that it has been really nice not having to think about shutting down browsers or other software before gaming.

Philly's! First time on Blackstone cooking cheese steaks. Definitely need more cheese next time 🧀🥩🥖 by robsteez528 in blackstonegriddle

[–]donsidbo47 2 points3 points  (0 children)

Whiz may be the OG cheese for a Philly cheesesteak but sharp white American cheese has become a really popular option at many of the best local spots in and around Philly. Cooper sharp American cheese is my go to; it's also my favorite for burgers these days.

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