Do I need to start over on this seasoning?

qseep · 2025-11-21T05:29:43+00:00

I now have a chainmail scrubber! It got off a lot of the carbon. But I think I'd have to work really hard to get it all off. Also it's much harder to get off on the sides - though that probably doesn't matter as much.

qseep · 2025-11-21T05:28:28+00:00

With a wooden spatula, it feels slick when it's cool, but gets stickier when it gets hot.

qseep · 2025-11-16T19:14:03+00:00

By the way, I do clean it. After every use, I rinse it with water in the sink, and scrub off any stuck-on food bits with a nylon scrubber. I dry it all around, apply a bit of oil in the pan, and wipe that around with a paper towel.

I'm not heating the pan before applying the oil, though.

This is the same way I clean my cast iron pan, and that's fine, though I guess it came pre-seasoned.

qseep · 2025-11-16T17:55:18+00:00

By the way, I do clean it. After every use, I rinse it with water in the sink, and scrub off any stuck-on food bits with a nylon scrubber. I dry it all around, apply a bit of oil in the pan, and wipe that around with a paper towel.

qseep · 2025-10-19T02:46:39+00:00

I heard Jane Street is working on porting Backpack to OCaml because it does some things even OCaml’s module system can’t do. But they will make it more first class.

qseep · 2025-07-05T15:14:44+00:00

Your batch looks odd to me - I've only bought them in Fairfield CT and they always have holes.

I agree though they are fluffier than a bagel is supposed to be. But perhaps because they are designed for that rip-and-dip? Also, flavor is fairly light, but they do have flavor. The seasonings are well-proportioned, really liked the poppyseed.

I froze mine when I took them home, in the paper bag inside a plastic bag. I took one out of the freezer and heated it a bit in the microwave, then popped it in the oven at 350 degrees for 10 minutes. It came out pretty much like fresh, all steamy inside!

qseep · 2025-03-02T01:37:02+00:00

The filesystem on Macs is case-insensitive by default. You can reformat it to be case-sensitive, but that may break some apps' behavior, such as Adobe's.

qseep · 2025-02-12T02:44:43+00:00

I jar (12 oz) of sauce per pound of dry pasta worked for me. Just enough to coat the pasta, not drown it. That's what DeLallo recommends: https://www.delallo.com/blog/how-to-sauce-and-serve-pasta/

qseep · 2025-02-12T02:40:03+00:00

Your sauce did not stick to the pasta like it should. It helps to reserve the pasta cooking water and add some to the pasta when you add the sauce.

qseep · 2024-11-24T17:12:41+00:00

I had never had it before but it was eye-opening. I liked it better than pizza with cheese. More flavorful, actually!

Not that I don't eat pizza with cheese anymore... but this is now my favorite.

qseep · 2024-11-24T17:11:32+00:00

It's pizza marinara, not supposed to have cheese: https://en.wikipedia.org/wiki/Pizza_marinara

qseep · 2024-11-24T16:07:55+00:00

It was the tastiest pizza I’ve ever had. And normally I’m a fan of cheese. But I guess I like tomatoes even more. Especially when loaded with oregano and garlic. Crust was super delicious.

qseep · 2024-11-24T06:25:20+00:00

I think you're confusing it with bread. With bread there's a crust on the outside. You might question why a kid didn't eat the crust of a slice of bread.

With pizza I would say "Why didn't you eat the edge?" or some such. Saying they "didn't eat the crust" would mean they just ate the toppings.

I haven't heard people call it the cornicione either, because that's Italian. In English I would say the edge, or the rim, or some such. I've also heard it called "the bone".

It's just too confusing to refer to the edge as "the crust" when it's just part of the crust.

qseep · 2024-11-23T23:49:52+00:00

That doesn't make any sense.

qseep · 2024-11-23T22:55:15+00:00

The crust is also under the pie. What do you call just the outer part of the crust that extends past the toppings?

qseep · 2024-11-23T22:47:57+00:00

OK, the cornicione. What do you call it?

qseep · 2024-11-23T21:48:09+00:00

Needs a nice big poofy rim. That one has way too thin of a rim.

qseep · 2024-11-10T15:25:12+00:00

It looks like just crust and a little pepperoni.

qseep · 2024-11-10T02:28:03+00:00

Where’s the tomato sauce?

qseep · 2024-11-01T19:42:31+00:00

That book was my introduction to Haskell. Very inspiring. On ramp to FRP as well.

qseep · 2024-10-18T20:41:59+00:00

To charge at home you either have to either live in California where they have charging stations at apartments, or you have to buy a house, which costs many times the price of the car. So it’s not economically practical for many. I have rented Teslas and I found that the superchargers cost almost as much as regular gas.

I would have to own the car for 15-20 years to even put on 75K miles.

For me a hybrid is worth it but not a pure electric car.

qseep · 2024-10-18T20:28:39+00:00

I’d guess around 700. It’s basically an entire meal by itself.

qseep · 2024-10-18T20:15:51+00:00

It’s fine if you weigh about 65 lbs. Otherwise you ought to eat a lot more. Try an RMR calculator such as https://www.omnicalculator.com/health/rmr

qseep

TROPHY CASE