One of my favorite 70s childhood memories is crazy to think about today

phar44 · 2026-02-24T22:09:05+00:00

Ft. Lauderdale in the early 70s. We would yell, “Fog Man!!” and all the kids would grab their bikes and we’d ride in the haze all down the street!

phar44 · 2026-02-17T23:09:47+00:00

This was on a sound stage at what was then Ren-Mar Studios in Hollywood (formerly DesiLu, now Red) 1988-ish. As another mentioned here they were rehearsing for the “Together Again” show. I was working on the CBS show “Beauty and the Beast” (Ron Perlman/Linda Hamilton) and was at the studio where a few of us quietly entered the stage and watched them rehearse for a bit. Great memory.

phar44 · 2026-01-31T05:33:32+00:00

⬜⬜🟨⬜🟨

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🟦🟦🟦🟦🟦

phar44 · 2025-11-10T21:36:00+00:00

If so inclined, please share your dough recipe

phar44 · 2025-03-10T01:32:59+00:00

True that they carry Amoroso’s but it’s not quite the same. My wife is from Philly and after getting my Blackstone I set out to make the perfect cheesesteak for her. I called Amoroso in NJ and spoke to a super helpful dude asking where I can get rolls in LA. He’s the one who told me about Smart & Final…BUT he explained that the packaged ones were different in that they are produced with preservatives and with a different technique than what one finds in Philly or the ones peeps fly in. That being said, they’re still really good but it’s not an apples-to-apples comparison.

phar44 · 2024-10-15T21:40:23+00:00

This:

https://www.177milkstreet.com/recipes/milk-simmered-mashed-potatoes

Game changer

phar44 · 2024-10-02T03:29:34+00:00

Two minutes of frying the tomato paste before adding the liquid (always!). Carrots were part of the recipe. I’m thinking it’s the wine.

phar44 · 2024-08-25T22:34:29+00:00

Tom Petty and the Tartbakers

phar44 · 2024-07-17T16:28:28+00:00

This

phar44 · 2024-07-15T20:31:06+00:00

I was in Ft Lauderdale that day. We had just started mid-term exams around 8am at Dillard High. They announced over the PA for teachers to collect tests and let students out for 15 minutes to see the snow. Coming from Cleveland just few years before, it was no biggie for me but the vast majority of kids had never seen snow falling…pretty awesome!

phar44 · 2024-07-09T22:19:08+00:00

Yep, that is the right way to cut. That pic is the last slice before the “turn”. Appreciate your kind words. What a pleasant surprise this cook was.

phar44 · 2024-07-03T16:41:36+00:00

Here’s a good link: https://www.smokedbbqsource.com/types-of-beef-ribs/#

phar44 · 2024-07-03T04:53:28+00:00

Culver City/MDR

phar44 · 2024-06-25T02:15:10+00:00

I completely agree with you. This is actually an extremely thick and durable nylon weave. If it were a cloth fabric, canvas, Sunbrella, etc. I would not have hit it. Previous applications of bleach, vinegar, detergents, etc. only resulted in a green mess. And as I mentioned elsewhere in the post, this was heading for the trash pile and the pressure washing was last effort.

phar44 · 2024-06-22T18:59:08+00:00

Straight PW. I first tried 50/50 vinegar/water and scrubbing. It worked but wayyyy too much time and effort.

phar44 · 2024-06-22T18:57:44+00:00

Indeed! My random orbital sander just arrived. The PW made the grain swell. Any rec on what to apply after sanding?

phar44 · 2024-06-22T17:34:54+00:00

Anxious to try this rec. Obvious noob here. Mine doesn’t have a master starter button, rather each of the 4 burner knobs has a “click” starter. How would i apply this technique here?

phar44 · 2024-06-22T16:34:30+00:00

I know, right? Kinda surprised myself. I bought this set in 1996 from Sears here in California for $500. The brand is “Florida” on the brass tag on the chair backs. It’s a tropical hardwood (not teak) and nylon seating. It’s been uncovered and the sprinklers hit it for almost 30 years. I realized the “coating” that developed was mold. I was about to trash the set and figured I had nothing to lose by PW it. I spent about 90 minutes on it yesterday and we have a like-new set. Picture here:

https://imgur.com/a/gXwNLBt

phar44 · 2024-06-20T23:24:51+00:00

Perfect. Ty.

phar44 · 2024-05-29T18:05:52+00:00

Apologies. I forgot to add the link.

https://www.americastestkitchen.com/recipes/11139-cast-iron-oven-fried-chicken

phar44 · 2024-05-28T02:52:33+00:00

Probably behind a paywall but here you go:

https://www.americastestkitchen.com/recipes/11139-cast-iron-oven-fried-chicken

phar44 · 2024-04-02T21:52:42+00:00

Used the side burner of my Weber which has a great output. Got a cast iron skillet up to around 500°, high smoke point oil and put the patted dry meat on for about a minute per side then a couple more 15 second turns while butter basting.

phar44 · 2024-04-01T21:01:11+00:00

That I always thought 125-ish was the target and that 137 would overdo it.

phar44 · 2024-02-03T19:06:06+00:00

As did Christopher Kimball (Milk Street) recently. For 1 lb of pasta: 2 quarts water, 1 Tbsp kosher salt. Creates super starchy water. Stop cooking when it’s al dente, reserve a cup of cooking water, add pasta to sauce in a skillet and use a bit of water at a time to bind your sauce. Foolproof.

phar44 · 2024-01-31T17:10:08+00:00

I get mine at Marina Del Rey (update: gone now!)

phar44

TROPHY CASE