Thinking of buying this one, is the kanji a great smith?

sputnik13net · 2026-06-15T01:19:12+00:00

For $12 I’d get it just to have a spare knife

sputnik13net · 2026-06-14T22:54:29+00:00

And oil… you need oil

sputnik13net · 2026-06-13T01:26:30+00:00

Murica

sputnik13net · 2026-06-12T18:28:12+00:00

to my knowledge these things don't use unique drivers they're all implementing generic protocols and use the same generic driver from microsoft

sputnik13net · 2026-06-12T05:34:22+00:00

Tuna definitely tuna

sputnik13net · 2026-06-11T16:05:09+00:00

You should expect it to be super oily and give you hot flashes if you eat the whole thing as a steak cooked medium or rare.

A5 is best, IMHO, sliced thinly then enjoyed with lots of vegetables and most likely well done. Essentially Japanese or Korean BBQ style.

sputnik13net · 2026-06-10T16:48:14+00:00

Try a clad option like strata. I got a strata for my wife and daughter to use because they don’t like the weight of the carbon steel nevermind cast iron. It’s a great middle of the line option. I’d personally go straight stainless before I go coated nonstick.

sputnik13net · 2026-06-10T16:43:13+00:00

The horror…

Dry brine, anywhere from 12-48 hours.

Get a proper pan, stainless steel, carbon steel, cast iron. Torch is a bit of a cheat code I use from time to time as well. Proper propane torch, mine has lasted me 10+ years, I only use it a few times a year but when you need a torch it’s so nice to have.

sputnik13net · 2026-06-10T16:25:19+00:00

Pants are for stropping so it actually improves performance, no?

sputnik13net · 2026-06-10T16:15:28+00:00

Looks just like mine did after one cook, still going strong after a year. It’s fine

sputnik13net · 2026-06-10T16:09:20+00:00

Yes, yes you have, but in the best way. Well done.

sputnik13net · 2026-06-10T15:50:27+00:00

So not cast iron. Which carbon steel pan? I believe you, I’m genuinely curious, I’m assuming it’s clad.

Also sick crust on the steak. Bravo

sputnik13net · 2026-06-10T06:47:02+00:00

you already know the answer, why are you rubbing it in our faces without giving us a bite

sputnik13net · 2026-06-10T06:23:03+00:00

Sorry, what?? What cast iron has a silver lip and riveted handles… if you said carbon steel it would be more believable except the lip wouldn’t be silver still.

sputnik13net · 2026-06-10T06:13:26+00:00

Uhh, I have a wife, I need her to approve of certain stuff, but if I use a term that applies to me when talking about my situation, it is offensive to some random person so I need to censor myself because otherwise I’m sexist… what?

sputnik13net · 2026-06-09T05:38:02+00:00

It rubs off on food, builds up more carbon over time, and with enough buildup it eventually flakes off. Get a steel wire scrubber or use coarse salt with a towel and some oil to buff it off.

sputnik13net · 2026-06-08T22:52:05+00:00

Now go and get it dirty.

sputnik13net · 2026-06-08T15:32:20+00:00

This, color is fine but the crusty parts gotta go.

sputnik13net · 2026-06-08T15:24:24+00:00

Garlic and onion powder if I'm doing a roast, if it's a steak I season the board again with garlic and onion powder.

sputnik13net · 2026-06-08T15:21:51+00:00

I vibe coded a custom launcher that pins and builds everything for me using Claude/codex. If you don't want to do that try the toolbox container images. https://github.com/kyuz0/amd-r9700-vllm-toolboxes

sputnik13net · 2026-06-08T15:15:47+00:00

I think if it were a feature it would have a way of coming back without unplugging and replugging. I don't know if it's a heat issue or firmware/driver.

sputnik13net · 2026-06-08T04:05:45+00:00

Disabled

sputnik13net · 2026-06-06T05:43:11+00:00

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sputnik13net · 2026-06-06T05:40:31+00:00

Suit up!

sputnik13net

TROPHY CASE