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Things That Are Bothering You, Got You All Hibbeldy-Jibbeldy, or just downright pissed, RIGHT NOW!

Discussion in 'General Chat' started by Bergdorf Goodwill, Feb 7, 2007.

  1. Kira

    Kira Senior member

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    @Van Veen , what toppings do you have on your pizza?
     
  2. ethanm

    ethanm Senior member

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    I think this is a case of me not knowing this usage of seasoning.
     
  3. Van Veen

    Van Veen Senior member

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    I started off with Neapolitan style, so tomatoes, mozzarella, cured meats, kale, arugula, pine nuts... whatever I have lying around.

    New thing pissing me off: Trying to give away a piece of furniture on Craigslist. I got at least 20 replies. Decided to offer it to the people who emailed me twice (assuming they really wanted it). Already had 3 flakes. I would just put it out on the curb at this point, but it's going to snow.
     
    Last edited: Jan 11, 2015
  4. donjuan17

    donjuan17 Senior member

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  5. Van Veen

    Van Veen Senior member

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    TV cabinet.
     
  6. MrG

    MrG Senior member

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    http://en.wikipedia.org/wiki/Seasoning_(cookware)

    Also, to VV's issue, the paragraph on care might be instructive:

     
  7. GreenFrog

    GreenFrog Senior member

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    Non-stick pans FTW.

    I'm too lazy to bother with seasoned pans and shit.
     
  8. MrG

    MrG Senior member

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    Enjoy your cancer!

    But, seriously, non-stick was fine for me for a long time, but it stopped being as serviceable when I started taking my cooking more seriously. Also, going non-stick isn't really less convenient. Aside from having to season the cast iron, of which I only have one piece, there isn't any additional work to take care of my cookware.
     
    Last edited: Jan 11, 2015
  9. SixOhNine

    SixOhNine Senior member

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    And nothing beats a well seasoned cast iron pan. That non-stick coating always comes off after a few years. I hate that shit.
     
  10. GreenFrog

    GreenFrog Senior member

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    I'm positive you guys are right and that a cast iron pan would edge out handily over the long run. As MrG pointed out re: cooking, I'm just not a big cooker. It's all about utility for me: making meals high in protein with the least amount of effort in terms of prep and clean up on the days I hit the gym.
     
    Last edited: Jan 11, 2015
  11. Gibonius

    Gibonius Senior member

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    I only use non-stick for eggs these days. I cannot for the life of me get an egg not to stick on regular pans unless I drown it in some kind of fat.
     
  12. brokencycle

    brokencycle Senior member

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    I think this is another euphemism such as "talking to Christ."
     
  13. Biscotti

    Biscotti Senior member

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    I would give my left testicle away for one fucking drag of a god damn cigarette.
     
  14. ethanm

    ethanm Senior member

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    I hear crack really kills the nicotine craving.
     
  15. Piobaire

    Piobaire Senior member

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    You cannot get a proper fond, Maillard reaction, or caramelization in a non-stick pan. For high temp stuff non-stick just does not cut it. I rock the non-stick for eggs, except for fried, which only taste proper if you drop them into high temp lipids.

    Also, it's really nice to be able to use a metal utensil sometimes. Again, not something that goes well with non-stick.
     
  16. Biscotti

    Biscotti Senior member

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    Also, my former employer just emailed me stating that I need to switch from a traditional IRA to a simple IRA to receive my last deposit. WTF? I was also told that I have to redo some 7 page application that needs notarization and send it in through and only through "US MAIL"--if I sent it through the mail what the fuck other mailing service would I use? Canadian fucking post? Fucking Timuktu Express? Jesus fucking Christ.
     
  17. HRoi

    HRoi Senior member

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    Don't you guys have servants and restaurant staff to worry about all this cooking jibba jabba? :confused:
     
  18. Biscotti

    Biscotti Senior member

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    I like oiling up my pans...it is about the most sexual experience I have nowadays.
     
  19. GreenFrog

    GreenFrog Senior member

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    You're a high temp lipid.
     
  20. SixOhNine

    SixOhNine Senior member

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    All of this, but I also cook scrambled eggs in my cast iron pan. Only been able to do that the last year or so, after it really got super well seasoned.
     

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