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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. Don't skip the 2x4. Makes it easier to direct the energy from the mallet to the problem area. There are some YouTube videos that are helpful. You, sir, need a better hiding place for your cookware.
  2. Same with me for the knives. Old Henckels are the house knives. Mine are either in a cork holder in a separate drawer or in a roll. Nobody else touches the carbon steel pans either.
  3. You have to bring them up slow on flat top electric and induction. If you bring them up slowly, they won't warp. So what you need to do is get you a 2x4 and a hammer/mallet. Toss the pan in the oven at about 250 and let it get nice and hot. Get your gloves or oven mitt on and take the pan outside. Put it on a flat surface (like a wooden picnic table (or even the ground) upside-down. put that 2x4 across the bottom lengthwise (short side down) and move it across the bottom of the pan while you whack it with the hammer/mallet. You should be able to see from how the 2x4 makes contact with the pan whether it is still warped outward. I did this with my 11 7/8" Matfer-Bourgeat and got it back to flat without too much trouble. So as for what is less likely to warp? Well, as long as you bring it up to temp slowly, it shouldn't warp. But as far as thick pans, I think Matfer Bourgeat is 2.5 mm thick. De Buyer's larger pans are 3 mm thick, but their smaller ones are 2.5 mm. Those are the two brands I have (four in all; two of each). The only one I ever had an issue with was the larger M/B because I blasted it with heat right out of the gate with my induction cooktop. I think both M/B and De Buyer now have a slight upward bow on the base of their pans to help avoid warping. But if you bring them up slow, they'll be fine no matter the thickness or design.
  4. I just switched to the ad-tier to see if it is super annoying or just an excuse to look at my phone or take a piss, etc.
  5. Elmo ist nicht unser Standard
  6. Yeah, at least put Association at the end so we can call them FOOPA.
  7. Why do people here who aren't like-minded with Elmo still have twitter accounts?
  8. This was a logical assumption . . . four years ago.
  9. Just checked the price of eggs and the 36 pack had been having to buy when my older son was home from school is over a dollar more than it was last week. Lies and shenanigans, and anyone who believed anything would be "fixed," whether on day 2 or day 100, possibly is delusional, but, in truth, is just not very bright and easily manipulated.
  10. That's some pretty shellfish behavior on the kid's part. /I kid. I kid
  11. dcbc

    RIP Garth Hudson

    RIP Garth. That accordion on Atlantic CIty gets me every time.
  12. You have my undivided attention with that beef bacon. That said, I had a lot of Jewish friends growing up (still very close to many of them), and I can't think of one who didn't go for seconds on the bacon. I believe the word I'm groping for is "reformed."
  13. Are we down to if it's not rubber, it must be glass? Because I've picked up a couple of perfectly serviceable maple boards for less than $75 I only have one, oversized, HDPE cutting board that only gets pulled out for trimming BBQ. The maple boards have natural, antibacterial properties and hold up well with hand washing and drying. Just have to oil them every month or so.
  14. It was about a 10--12 week wait for mine. But it was worth the wait. And spec'd out just like I wanted it, it still was $1,000 less than anything comparable on the market.
  15. Nice. It reallly is a beast. Did yours come with the slant-baffle? It seems to even out the temps across the pit pretty well. How are you running the stack? I had mine closed off to about 25% open on Saturday and it worked really well.
  16. So I fell asleep on that brisket. When I woke up around 2 a.m., it had cooled a bit. I wrapped it, tossed it in the oven and went to bed. It finished around 6 a.m., and we kept it warm until dinner. Not too bad.
  17. The Fender 400PS should be the starting point. Or the PA100
  18. Did a brisket for tomorrow with some ribs for tonight (and sausage). Ribs were Texas and could've used a bit if a sweet vinegar sauce in the foil. But otherwise we're amazing. Nice and savory. 9/10
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