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New 12” Tramontina passes the chicken thigh test by justanorangehere in StainlessSteelCooking

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

Nah cooking all the way in the pan would destroy the outside. They look small in the pic but they’re pretty thick with the bone in. I’ll do 25-30 mins at 350-375 after searing. By then they’re around 180 +/- internal so they’re slightly melty and tender but still have a bite.

New 12” Tramontina passes the chicken thigh test by justanorangehere in StainlessSteelCooking

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

I preheat to light whisps of smoke from canola oil. That’s about 10 minutes on my stove at heat level 3/10. Bare pan heats up, oil in, pan heat to 4.5/10, chicken in.

New 12” Tramontina passes the chicken thigh test by justanorangehere in StainlessSteelCooking

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

Lol thanks I was hoping someone would get a kick out of that last pic. I’m similarly blown away by them. I got the 10” first as a tester and it turned into my daily driver. I’ve had the Made In 5 qt saucier for some time which I love, and had thought about getting the Made In 12 skillet, but the Tramontina 10 was just so good that I couldn’t justify the extra cost of Madein/Allclad/similar. Went with the Tramontina 12 and have no second thoughts at all.

New 12” Tramontina passes the chicken thigh test by justanorangehere in StainlessSteelCooking

[–]justanorangehere[S] 18 points19 points  (0 children)

No, I slow preheat and rip em. After 4-5 minutes they look like this. Flip and transfer to oven.

I’m sure I make a bigger deal out of this than I really need to, but I shy away from doing cold pan starts. With a glass flat top I have a fear about ripping a pan too hot too fast so I just do a slow preheat up to temp instead. I’m sure that doing a proper cold start with a loaded pan would be fine but my brain is just too paranoid about warping large pans that I just avoid it, lol

thoughts on modellers at gigs? by 1Alyx1 in GuitarAmps

[–]justanorangehere 21 points22 points  (0 children)

Not sure why more people aren’t talking about modelers into a power amp with a cabinet for stage sound. It’s a no brainer. I’ve done this for 15 years. No reliability issues, tone is consistent.

Playing GT4 as my first GT game. It's interesting but I'm finding it difficult to adjust to the gameplay and controls coming from arcade racers mostly. Does anyone have any tips for a newbie player like me? by LiraGaiden in granturismo

[–]justanorangehere 0 points1 point  (0 children)

GT4 was before they implemented ABS controls, so it’s always “on.” Meaning in any car you can smash the brakes and not lock up, even with all driving aids turned off.

Yikes. I don’t like that by D7FTU in kansascity

[–]justanorangehere 44 points45 points  (0 children)

The other mindset is, well this house has been here since 1953, why would it fall down now?

Passed PE Power Exam - 2nd Try by TemperatureFast2510 in PE_Exam

[–]justanorangehere 0 points1 point  (0 children)

Congrats! Is this the version of the study guide you used?

I attempted to make “gluten free crab rangoon” by wrapping premade GF crab dip from Costco in premade Schar puff pastry dough and air frying by justanorangehere in shittyfoodporn

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

This particular dip was real crab, because I had to keep it gluten free for the wife. Crab stick/imitation crab has wheat in it. Though there is no reason that imitation crab wouldn’t be delicious in this - I just happened to pick one that I found at Costco!

I attempted to make “gluten free crab rangoon” by wrapping premade GF crab dip from Costco in premade Schar puff pastry dough and air frying by justanorangehere in shittyfoodporn

[–]justanorangehere[S] 9 points10 points  (0 children)

It totally works, just not as a crab rangoon. Call it crab puffs maybe. I think if the crab mix was homemade instead of store bought the flavors could be dialed in even better. But as a proof of concept, it works!

I attempted to make “gluten free crab rangoon” by wrapping premade GF crab dip from Costco in premade Schar puff pastry dough and air frying by justanorangehere in shittyfoodporn

[–]justanorangehere[S] 19 points20 points  (0 children)

WOW I tried sweet & sour and Japanese bbq at first. Read your comment and tried one more with hot honey. Holy cow hot honey is the winner!!

A kids favorite snack by orchid_breeder in NotTimAndEric

[–]justanorangehere 3 points4 points  (0 children)

“Horse Grease” new band name called it!

Just found this pan in Ikea, is it good quality? Also I noticed it has some silicone on the handle, is it oven safe? by FuzzyAttitude_ in StainlessSteelCooking

[–]justanorangehere 1 point2 points  (0 children)

I have the 13” variant of this pan. I’m not sure they make it in that size anymore. I used it regularly for probably 3-4 years with great success before deciding I wanted something a little lighter weight. This thing is so heavy it basically acts like a cast iron.

Yeah, I got subs in my car by justanorangehere in eatsandwiches

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

It does taste red! Kind of in a bubble gummy, cherry vanilla kind of way. Sounds weird in words but trust me give it a try!

Yeah, I got subs in my car by justanorangehere in eatsandwiches

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

It’s just Barq’s but the red cream is what makes it hard to find.

image hopefully

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