The Cooking Thread
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@brie said in The Cooking Thread:
@mikehurley 60lbs of bullets, give or take.
I didn't ask for their weight .
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@mikehurley said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
@TimeBandit to make bullets.
How many bullets do you get out of 60lbs of lead? Seems like a lot of bullets.
Depends on the bullet you are casting. I cast 9mm, .40, .45 and .300 Blackout projectiles. 9mm is 130 grain, the .45 and .300BO projectiles are 235 grains. There are 7000 grains in a pound. So, split the difference and say the average is 182.5 grains. (60 x 7000) / 182.5 would be ~2,300 projectiles.
In the past few months I have cast ~250 lbs of projectiles.
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@Polygeekery I was about to come up with something about the number of bullets depending on the size and it making more sense to just give the number of pounds instead, since that is a known quantity. But then you came along.
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@Polygeekery said in The Cooking Thread:
@mikehurley said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
@TimeBandit to make bullets.
How many bullets do you get out of 60lbs of lead? Seems like a lot of bullets.
Depends on the bullet you are casting. I cast 9mm, .40, .45 and .300 Blackout projectiles. 9mm is 130 grain, the .45 and .300BO projectiles are 235 grains. There are 7000 grains in a pound. So, split the difference and say the average is 182.5 grains. (60 x 7000) / 182.5 would be ~2,300 projectiles.
In the past few months I have cast ~250 lbs of projectiles.
How often are you able to recover the lead? That sounds like something that would get expensive fast.
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@mikehurley Not nearly so expensive as if he bought the ammo instead of casting the bullets and loading them himself.
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@mikehurley said in The Cooking Thread:
How often are you able to recover the lead?
It's not that easy, they usually get pretty deep into the dead body
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@mikehurley said in The Cooking Thread:
How often are you able to recover the lead?
At our range I could recover all I want, but it is a lot of work. You basically shovel off the top foot of the berm and screen it. I am all for exercise, but that is like...actual work and stuff.
Most of the time I shoot steel, and in that case the projectiles are basically vaporized on impact. They turn to dust.
It is just cheaper and easier to buy it already smelted. If you find the right auction on eBay you can pay $1.00-$1.50/lb as a landed cost. If I want to smelt my own lead I can buy range scrap from indoor ranges for ~$0.50/lb. But you have to do that outside and winters here are too shit for that.
It is a significant cost savings compared to purchasing projectiles. It saves me anywhere from $0.09/bullet to $0.25/bullet. Plus, it is kind of cathartic to do. It is a hobby.
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@mikehurley said in The Cooking Thread:
@TimeBandit said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
to make bullets
Of course
For @Polygeekery I'm not sure if it's more appropriate that the right hand has a flag or if it should have some liquor. Probably liquor.
The flag should be put into the liquor bottle's mouth, like the little umbrellas you see in fruity drinks.
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@mott555 said in The Cooking Thread:
The flag should be put into the liquor bottle's mouth, like the little umbrellas you see in fruity drinks.
To help you find the bottle in case you misplaced it
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@mott555 said in The Cooking Thread:
The flag should be put into the liquor bottle's mouth, like the little umbrellas you see in fruity drinks.
Maybe a straw with a flag on it?
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@TimeBandit said in The Cooking Thread:
To help you find the bottle in case you misplaced it
If you have the whole case, losing one bottle isn't the end of the world.
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@dkf said in The Cooking Thread:
If you have the whole case, losing one bottle isn't the end of the world.
Until it's the last bottle from the case
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@Polygeekery said in The Cooking Thread:
@mott555 said in The Cooking Thread:
The flag should be put into the liquor bottle's mouth, like the little umbrellas you see in fruity drinks.
Maybe a straw with a flag on it?
That's an awful high ice to whisky ratio. Also that whisky looks more like vodka.
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@brie said in The Cooking Thread:
@mikehurley Not nearly so expensive as if he bought the ammo instead of casting the bullets and loading them himself.
Reloading .40S&W, IIRC, saves me about $180 per thousand. Reloading .45ACP saves me about $300 per thousand. For .300BO subsonics it saves me an ungodly amount of money because those can cost $1.50/round here locally and I am reloading them for $0.0965/per.
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@Polygeekery said in The Cooking Thread:
For .300BO subsonics it saves me an ungodly amount of money because those can cost $1.50/round here locally and I am reloading them for $0.0965/per.
Cheapest price I have ever found online:
Regular price is $230/250, so $920 per thousand. I can load my own for $96.50 for a thousand rounds.
The cost savings is significant.
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@TimeBandit said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
FACTORY NEW
Do they also sell them used?
There is such thing as remanufactured ammo.
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@TimeBandit Not pre-fired, but pre-owned. Also "sat in a warehouse somewhere for an unspecified length of time".
If you buy them military surplus, you can get both of those things.
edit: they do actually sell pre-fired ammo, but it's called scrap.
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@TimeBandit said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
FACTORY NEW
Do they also sell them used?
Yes. Reloads.
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@Polygeekery said in The Cooking Thread:
@brie said in The Cooking Thread:
@mikehurley Not nearly so expensive as if he bought the ammo instead of casting the bullets and loading them himself.
Reloading .40S&W, IIRC, saves me about $180 per thousand. Reloading .45ACP saves me about $300 per thousand. For .300BO subsonics it saves me an ungodly amount of money because those can cost $1.50/round here locally and I am reloading them for $0.0965/per.
Do I need to call Gąska in here to harangue you about the difference between "cooking" and "reloading?"
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@boomzilla no, I already drink too much as it is.
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@Cursorkeys ok, here's the recipe that I used, with the adjustments that I made.
For the chicken:
About 1 1/4 to 1 1/2 lbs of chicken (I used tenderloins, but you could use whatever)
6 Tablespoons of plain yogurt
1/2 Tablespoon grated ginger (I just grated some in and stopped when it looked good)
3 cloves of minced garlic
1 teaspoon cumin
1 teaspoon paprika
1 1/4 teaspoons saltDice chicken into bite size pieces. Mix all together. Place in covered bowl & refrigerate overnight (at least 4-6 hours).
Cook chicken pieces in about a tablespoon of vegetable oil over medium-high heat. Separate the pieces so they don't stick together. A little bit of browning is good. Cook in batches if you have to.
After the chicken was cooked, I reserved the juice that had drained out of them and stuck the chicken pieces under the broiler for about 10 minutes.
For the sauce:
1 Tablespoon oil or butter
1 small onion, sliced or diced
2 teaspoons grated ginger
4 cloves minced garlic
1 Tablespoon ground coriander
1-2 teaspoons paprika
1-2 teaspoons garam masala
1/2 teaspoon turmeric- I didn't have this, so I used extra garam masala
1/2 teaspoon ground black pepper (I just eyeballed it)
14 ounces crushed tomatoes (half of a 28 ounce can)
3 big spoonfuls of coconut cream, plus a spoonful or two of yogurt
About 1 1/2 teaspoon powdered carolina reaper (less if you're not me)
1/2 teaspoon salt (I eyeballed it)In the same pan you used for the chicken, sauté the onion in oil for about 5 minutes. Add the spices, cook about a minute, then add the crushed tomatoes (I added the juice that I reserved from the chicken). Cook about 4 minutes. Add the coconut cream and/or yogurt. Reduce heat and simmer for another 4 minutes or so, then add chicken. Serve over rice. Garnish with cilantro, unless you're @Karla or you're like me and you don't have any.
Vaguely approximated from this recipe.
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Another one for the collection!
The one I keep at work is getting pretty low, also.
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@anotherusername said in The Cooking Thread:
1/2 teaspoon turmeric- I didn't have this, so I used extra garam masalaThat's probably an OK substitution; garam masala contains turmeric and you like things spicy. Also, while there are spices that you do not want to overload at all, garam masala's not too sensitive that way.
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@dkf Yes, and yes. And the previous recipe I'd found said to use like a tablespoon of it (garam masala), IIRC, so I didn't feel like I needed to be stingy with it.
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@anotherusername How long until UN nuclear weapons inspectors start showing up at your door?
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@mott555 said in The Cooking Thread:
@anotherusername How long until UN nuclear weapons inspectors start showing up at your door?
Or until his toilet is declared a SuperFund site?
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@Polygeekery said in The Cooking Thread:
@mott555 said in The Cooking Thread:
@anotherusername How long until UN nuclear weapons inspectors start showing up at your door?
Or until his toilet is declared a SuperFund site?
Maybe this has all been an elaborate ploy to get the EPA to come clean his toilet.
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This week's baking experiment was a departure from the weekly cookies, since I still have some left from last week.
This week, I had some overripe bananas that hadn't gone bad yet but were too ripe for normal eating or putting on cereal, so I decided to try and make banana bread.
Recipe I used is here: https://www.allrecipes.com/recipe/20144/banana-banana-bread/
Definitely edible! I'll have to order more bananas for another go after this is gone.
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@e4tmyl33t Cooking confession: The first time I made banana bread — well, I don't really remember when it was, but it was certainly before handy access to recipes on the Web; in fact, before the Web, itself. (It would have been some time in the 80s. My vague recollection has me in a kitchen that was not my apartment after I graduated, so it would have been either at uni or during my internship; most likely the latter, which would have put it 83–84.)
Lacking an actual recipe, I proceeded on the logical assumption that banana bread was bread + bananas. I added bananas (and walnuts, yum) to an ordinary whole-wheat bread recipe. This made a very soft, sticky dough that needed a lot of extra flour to be kneadable, but the result was quite edible.
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@HardwareGeek Oh, this wasn't kneadable at all. It was a sluggish liquid. It's actually rather like cake baked into a bread shape, now that I think of it.
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@e4tmyl33t Yes, real banana bread is a quick bread, not a yeast bread, so it is more cake-like than bread-like, or at least somewhere in-between. But I didn't know that at the time, so I made a yeast bread with bananas.
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@HardwareGeek said in The Cooking Thread:
Yes, real banana bread is a quick bread, not a yeast bread, so it is more cake-like than bread-like, or at least somewhere in-between.
It is essentially a big muffin the shape of a loaf.
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@Polygeekery said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
Yes, real banana bread is a quick bread, not a yeast bread, so it is more cake-like than bread-like, or at least somewhere in-between.
It is essentially a big muffin the shape of a loaf.
Yeah. I'm making pumpkin bread later today. It's got more sugar than flour in it. Wonderful stuff, just not very healthy. I also add chocolate chips.
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Tried to bake a sugar-less brownie (for... raisins). Without any idea of how to do it and being too lazy to look up an actual recipe, went for our usual recipe, just minus the sugar.
It turned out about OK. Taste is what I expected, in particular the bitterness of the chocolate (proper dark chocolate, of course!) comes through very nicely. It's obviously not very sweet, but that's not too bad. The part that didn't work out is the texture, it's much, much too grainy and flaky, like it has nothing to bind it, which is a surprise (to me at least), I didn't thought that sugar was playing such a role in the texture. Partly I think it was slightly overcooked, but even accounting for that, there is definitely something wrong there.
So I guess next time I'll have to actually think about it and find out how I can work around that.
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@remi said in The Cooking Thread:
went for our usual recipe, just minus the sugar.
@remi said in The Cooking Thread:
I didn't thought that sugar was playing such a role in the texture.
Oh, it does do much. It's also why you can't just replace sugar with things like stevia or artificial sweeteners, even if the end result might still taste sweet.
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@HardwareGeek said in The Cooking Thread:
This made a very soft, sticky dough that needed a lot of extra flour to be kneadable, but the result was quite edible.
I've learned most of my bread making form watching Paul Hollywood videos. Some doughs are supposed to be sticky, and can be difficult to work with. He gave a tip of coating your hands in oil before you handle the dough, and it works brilliantly. Until I learned that tip, it always baffled me how he was able to handle and knead such wet dough without a problem.
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@JBert said in The Cooking Thread:
I didn't thought that sugar was playing such a role in the texture.
Oh, it does do much. It's also why you can't just replace sugar with things like stevia or artificial sweeteners, even if the end result might still taste sweet.
Yeah, I had no idea. Any suggestion for what could be tweaked in the recipe to get a similar textural effect?
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@remi said in The Cooking Thread:
Yeah, I had no idea. Any suggestion for what could be tweaked in the recipe to get a similar textural effect?
We would have to know what the textural differences are exactly. Or you could look up a recipe and see what they did differently than your experiment.
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@Polygeekery said in The Cooking Thread:
@remi said in The Cooking Thread:
Yeah, I had no idea. Any suggestion for what could be tweaked in the recipe to get a similar textural effect?
We would have to know what the textural differences are exactly.
As I said, it's too grainy, like there is no cohesion, and very crumbly. Kind of like bread that hasn't got enough gluten.
Or you could look up a recipe and see what they did differently than your experiment.
Are you suggesting I actually do some work?
(I'll probably end up doing that anyway though... but what's the point of this thread/forum if not for idle chatting?)
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@remi said in The Cooking Thread:
what's the point of this thread/forum if not for idle chatting?
Mostly to annoy each other with excessive pendantry.
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@remi said in The Cooking Thread:
Tried to bake a sugar-less brownie (for... raisins).
Raisins in brownies? That's an ... interesting ... idea. I think I'd prefer walnuts.
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@Polygeekery said in The Cooking Thread:
@remi said in The Cooking Thread:
what's the point of this thread/forum if not for idle chatting?
Mostly to annoy each other with excessive pendantry.
I strenuously disagree! Pendantry is never excessive.
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@HardwareGeek said in The Cooking Thread:
@remi said in The Cooking Thread:
Tried to bake a sugar-less brownie (for... raisins).
Raisins in brownies? That's an ... interesting ... idea. I think I'd prefer walnuts.
Walnuts are evil. THOU SHALT NOT PUT WALNUTS IN <X> (where <X> is anything) was the 12th commandment (after "thou shalt not refuse free food").
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@Benjamin-Hall said in The Cooking Thread:
Walnuts are evil.
You, sir, are misinformed. Walnuts are most excellent (second only to pecans). Black walnuts, however, are evil and should be eradicated.
Filed under: Is it racist to hate only black walnuts?
Filed under: English walnut supremacist!
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@Benjamin-Hall said in The Cooking Thread:
(after "thou shalt not refuse free food").
I will absolutely refuse free food. Half the time it's because I don't know what went in it, the other half of the time it's because I know what IS in it and it's something I don't like.
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@e4tmyl33t said in The Cooking Thread:
I will absolutely refuse free food.
What if I offer you free Montreal bagel?
With a pound of butter, of course.
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@TimeBandit said in The Cooking Thread:
@e4tmyl33t said in The Cooking Thread:
I will absolutely refuse free food.
What if I offer you free Montreal bagel?
With a pound of butter, of course.Depends, does it have all the damn seeds on the outside?
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@HardwareGeek said in The Cooking Thread:
Black walnuts, however, are evil and should be eradicated.
This, I agree with. Since I live across the street from one. And the squirrels are always burying the damn things in my yard.