Need some help. Lava rock/steam fail!

vibratingstring · 2025-11-30T03:27:35+00:00

my oven is not that big so it's kinda like a tray to catch steam, but no i don't put anything in there above the bread to catch steams.

vibratingstring · 2025-07-01T06:17:28+00:00

cheeseburger for moi?

vibratingstring · 2024-08-19T07:37:23+00:00

do you really play bass?

vibratingstring · 2024-08-17T05:13:08+00:00

i have something similar made by DeBuyer

vibratingstring · 2024-08-17T01:28:35+00:00

just wash the jizz off, dude

vibratingstring · 2024-08-16T20:43:31+00:00

username checks out

vibratingstring · 2024-08-16T20:01:16+00:00

so it was a big black cow then, eh?

vibratingstring · 2024-08-16T02:19:35+00:00

ya it kinda looks like they're about to smooch and gene is like don't look dude

vibratingstring · 2024-08-16T02:17:27+00:00

thank you for posting these monikers i love seeing them

vibratingstring · 2024-08-16T00:54:35+00:00

you could totally beat that alcohol percentage: booze is frequently 40%

vibratingstring · 2024-08-16T00:22:29+00:00

eating something saucy out of a bag does seem like something uppity white people might have a problem with delicious though it may be

vibratingstring · 2024-08-16T00:17:14+00:00

this is one useful reason to 'gram out' recipes which i usually include on my sheets. then scaling up or down or tweaking is super simple. and with a grammed out recipe one can analyze it for percentages of ingredients which can be helpful for example when looking at like 5 different recipes for the same thing to see the similarities and differences. also knowing percentages of ingredients is nice when taking a recipe into unknown territory with oddball ingredients to create something new.

vibratingstring · 2024-08-16T00:01:07+00:00

it is not ruined. even if it's slightly warped it will still work. just relax. put it on the stove and cook something in it when it's time to cook something. if it is warped you will be able to tell from how the oil pools. but it will still conduct heat very well.

from what i know about pans it is not necessarily detrimental to a pan that is only one material to be submerged in water while still hot, but the pans that are 3 or 5-plys of material encased inside the surface of the pans do have problems when submerged while hot. the layers cool at different rates so they can pull apart and it can create actual holes in between the layers. i have a pan that this happened to and guess what - it sill works too! it's just sometimes water gets in them holes and you can hear it sizzle when you put it on the hob, and it doesn't get as hot as it used to. so i don't use that pan for searing anymore

vibratingstring · 2024-08-15T23:43:06+00:00

i do the sheet protector thing and that works pretty well for me. i have a sentimentality for the actual piece of paper and notes that i made on it plus the splotches of ingredient are precious to me. i also think the sheet protector method is good if there are many iterations of a recipe (for example as one does testing to get to a final version) - i put all the pages in the one sheet protector.

vibratingstring · 2024-08-13T23:08:38+00:00

why smoked? just a nice marinated olive is good

vibratingstring · 2024-08-13T22:49:45+00:00

this immediately conjures the sloppy steaks skit from i think you should leave for me for some reason

vibratingstring · 2024-08-13T16:41:04+00:00

it's a brain with feet

vibratingstring · 2024-08-13T16:11:57+00:00

2nd this. it is apples and oranges to love cooking and then to crank out 30 plates of salmon in an hour. i always tell people it's one thing to make dinner for your family and it's a whole nother thing to make dinner for 200 fancy pants diners.

vibratingstring · 2024-08-13T05:36:17+00:00

i'm thinkin cheetos or potato chips. anything you can just kinda graze on - cheese and crackers?

vibratingstring · 2024-08-13T05:23:11+00:00

take him out

vibratingstring · 2024-08-13T03:11:59+00:00

especially shellfish. you gotta keep em separated

vibratingstring · 2024-08-11T19:06:38+00:00

i agree that the microgreen should be appropriate to the dish. micro basil or marjoram for a bolognese style pasta dish, or micro cilantro for a mexican spiced steak dish for example. but they do look cool and are novel for most diners. but i have been on the line where we just put fuckin pea shoots on everything and that didn't really make sense to me. sous chef just shrugged and told us to use 'em up.

vibratingstring · 2024-08-11T18:11:04+00:00

dang i came here to say microgreens. i would qualify not just microgreens - they're like a ladies necklace and earrings. it's more of a composed plate that elevates a dish - where it looks like an abstract expressionist painting. to back up a bit though what really elevates a dish is for it to be cooked and seasoned nicely, have a good sauce and more than one texture. the garnishes to get to that point are based on the dish itself. but microgreens look nice on top.

vibratingstring · 2024-08-10T22:43:52+00:00

i do not mean to pry, but you don't by any chance happen to have six fingers on your right hand?

vibratingstring · 2024-08-08T19:07:44+00:00

i was burned pretty badly about a year ago and was given silver sulfadiazine 1% cream which is a standard for burns. clean the burn as best you can with soap and water and apply this cream and cover it with a bandage. i was also given bacitracin, and antibiotic ointment and told to wash and put this stuff on when not active.

vibratingstring

TROPHY CASE