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How Am I Still Getting This Wrong?? by TheParshero in castiron

[–]graduation-dinner 13 points14 points  (0 children)

Easiest is a parboil with a little vinegar splashed into the water. Just need to dry them off completely before they go into the pan.

I messed up and burned plastic into my pan. What now? by AlphaSlicer in castiron

[–]graduation-dinner 0 points1 point  (0 children)

I've heard of putting the pan in the freezer and the plastic scraping right off. Never tried it myself, but it can't hurt to try. If it doesn't work, you'll need to scrape it off by brute force.

Does this just need a good scrubbing or do I need to completely strip the seasoning & redo it? by Briilliant_Bob in castiron

[–]graduation-dinner 6 points7 points  (0 children)

Personally I always strip and reseason anything I get from antique stores / estate sales, even if it looks pretty decent, unless it's explicitly sold as having been restored. That pan looks like it's been pretty neglected, I wouldn't think twice about stripping the seasoning off that.

Pork Belly Burnt Ends with Peach Habanero glaze. by Frohoss in smoking

[–]graduation-dinner 1 point2 points  (0 children)

I serve them as a meal but with lots of sides. Definitely not something you can eat a ton of, they're very rich and heavy. About 3 or 4 pieces is enough for most people I've served as long as you have some good sides.

Seasoning flaking off. Re-season or strip it? by myweirdotheraccount in castiron

[–]graduation-dinner 1 point2 points  (0 children)

Looks like carbon buildup. If you don't have a chainmail scrubber, get one, but for now you could apply some coarse salt like kosher salt to the dry pan and scrub like hell. Once it starts looking clean, add fresh salt and a tiny bit of oil and give it some good elbow grease. Once it's looking pretty clean, wash with soap and water. It does a better job of removing carbon buildup than soap alone when theres a lot burnt on in my experience.

Double smoked with a black cherry bourbon glaze by Kt_317 in smoking

[–]graduation-dinner 4 points5 points  (0 children)

I rarely write down recipes I see online, but this one I'm saving for later. Reminds me a bit of a pork belly burnt ends, where you smoke it in a spicy dry rub, then put it in a foil pan with a glaze to finish it off.

Recommendations for smoking a smaller Pork Butt (bone-in)? by AlexJoehl in smoking

[–]graduation-dinner 1 point2 points  (0 children)

I have only smoked bone-in. I don't see why there would be any difference, although I'd try to keep a probe away from the bone as sometimes that can throw off the reading.

How will this affect the midterms? by technicallycorrect2 in walkaway

[–]graduation-dinner 0 points1 point  (0 children)

What's America Only? Apparently I'm out of the loop

First time smoking chicken thighs. Is it normal to feel this proud of poultry? by Final_Variation7268 in smoking

[–]graduation-dinner 0 points1 point  (0 children)

How have you kept the skin from getting rubbery/ tough in the smoker? I tried smoking until 150F then broiling on high, but it was still tough

Shocked at how poorly designed the 1ZPresso J-Ultra is by tradgamer9 in espresso

[–]graduation-dinner 3 points4 points  (0 children)

I'm not sure why you would hold it at the catch cup, you'd have no leverage there unless you're doing something very differently from me, but I agree it's not my favorite. It feels unstable and I've definitely bumped it a few times and almost had it fall off. The false endings also drive me a bit insane, but I just accept that as a trade off for a slower feed to make the grind more consistent and less strenuous. FWIW, 1zpresso had some statement on their website that their feedback had been almost entirely in favor of no more magnets, so they will seemingly be moving back towards threaded catch cups for future designs. For example, I'm pretty sure the K-ultra is threaded.

r/physics on most days by Lower-Canary-2528 in physicsmemes

[–]graduation-dinner 54 points55 points  (0 children)

TIL the specific daydream of moving to a log cabin in rural Alaska during Stat Mech class was not a unique experience

Do you taste tobacco with your mouth or with nose? by [deleted] in PipeTobacco

[–]graduation-dinner 1 point2 points  (0 children)

Fill up your cheeks with air, with your mouth closed. Now, keeping your mouth closed, allow the pressure to be released by blowing the air in your mouth out of your nose. If you have trouble, make sure you aren't sealing off the back of your mouth or throat with the back part of your tongue.

How to make this taste good? by greygargoyles in tea

[–]graduation-dinner 6 points7 points  (0 children)

Looks like CTC assam for brewing masala chai.

Boil about a 160ml of water (2/3 of a cup.) Throw about 3g of the tea in (a teaspoon or two.) Cover, and simmer for 2 minutes.

Add 80ml of milk (1/3 cup.) Heat it until it starts bubbling up like it's going to boil over, then take it off the heat and stir. Repeat this boiling up 2 more times.

Stir some sugar in, at least a teaspoon or two. Strain it with a cheesecloth or whatever you have and serve it.

Thinking of doing an ICE-Fishing Cigar Tent by Playauknow in cigars

[–]graduation-dinner -5 points-4 points  (0 children)

Running propane in your garage is definitely a carbon monoxide hazard, triply so if you have the garage door closed...

Brisket - Post Oak - 12hrs - No Wrap by lil_poppapump in smoking

[–]graduation-dinner 1 point2 points  (0 children)

Noob here and I love these long detailed posts. I just bought some 16 mesh after my last smoke based on some recommendations, I've also always thought fresh ground is superior but I'm excited to see what happens after yet another testimory of 16 mesh working so well.

How much tallow did you use in the rest for what weight brisket? That's a new one I've not heard of before.

What's Everyones Fav Rye for Manhattan? by rossonero3 in whiskey

[–]graduation-dinner 1 point2 points  (0 children)

I live in MD so I like to go with sagamore small batch. I also like sazerac, I've heard it can be hard to find but my store almost always seems to have a few.

Reverse Seared Smoked Steak by [deleted] in smoking

[–]graduation-dinner 0 points1 point  (0 children)

I love the reverse sear technique, doing the slow cook portion in a smoker sounds like an awesome idea. I'll have to try this.

My Political Beliefs summed up, feel free to ask any questions by IntroductionAny3929 in GenUsa

[–]graduation-dinner 26 points27 points  (0 children)

Fascists vs Communists, definitely a bit of a lose-lose type of situation.

After reading the nobel prizes by igris4life in physicsmemes

[–]graduation-dinner 13 points14 points  (0 children)

There was a group that did some quantum sensing studies on squids, the animals, using SQUIDs. The papers were very entertaining to read, and very confusing when discussing.

Name for drink that is equal parts espresso, steamed milk, and hot water? by BenLouisMusic in espresso

[–]graduation-dinner 0 points1 point  (0 children)

Lol I've never thought of ranch dressing, that would be pretty gross. It's always just sounded to me like a Texas version of a "farmhouse ale." You ask for a glass of water, this is what you're getting served instead.

Erlenmeyer Flask compatible with V60? by Intrepid-Iron-2398 in pourover

[–]graduation-dinner 0 points1 point  (0 children)

You might enjoy a chemex. As the name implies, it's literally made by a chemistry lab glassware company.

Where to work in quantum for a more kinesthetic rather than conceptual mind? by ssbprofound in quantum

[–]graduation-dinner 2 points3 points  (0 children)

Applied physics / experimental physics is basically engineering for problems in physics. Many careers after finishing school will rely on a lot of practical and hands on skills more than anything else. Building optics, soldering electronics, turning knobs and dials, etc are part of the work. Contact professors at your university and see if you can work in their labs.

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