The Cooking Thread
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@BernieTheBernie said in The Cooking Thread:
@PleegWat Because 3 chicks mutated into 4 bits?
There is a reason 4 bits are called a nibble!
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@boomzilla I've got to ask, where did they find something that looks so much like a pan, but isn't one? Who is stupid enough to design that?!?
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@remi Facebook.
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@remi Looks like it might've been a large ladle?
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Sauce pan, maybe 3 or 4 quart/liter:
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@e4tmyl33t A kitchen stove is hot enough to melt aluminum, if you leave it on with no water in the pan. The electric heating element gets red-hot, and aluminum melts before it gets to red heat. With no water to absorb and spread the heat, well, ex-pans.
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@HardwareGeek said in The Cooking Thread:
A kitchen stove is hot enough to melt aluminum
The melting point of Aluminium is 1,221°F. No home stove is going to be outputting that and not burn something else out first.
There are some aluminium alloys that can get down around 600-700°F for melting points but I don't think any of those are used for cookware.
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@Dragoon said in The Cooking Thread:
but I don't think any of those are used for cookware.
Unless it came from China...
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@dcon said in The Cooking Thread:
@Dragoon said in The Cooking Thread:
but I don't think any of those are used for cookware.
Unless it came from China...
Is there anything that doesn't?
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@Dragoon said in The Cooking Thread:
The melting point of Aluminium is 1,221°F. No home stove is going to be outputting that and not burn something else out first.
Yeah but kind of like steel and jet fuel, you don't need to reach that point for the metal to become soft and collapse, like on the picture. Though I have no idea what temperature that would require (and even less so in Moon units).
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@Dragoon said in The Cooking Thread:
The melting point of Aluminium is 1,221°F. No home stove is going to be outputting that and not burn something else out first.
Incorrect. Absolutely, positively, 100% incorrect.
Not about the melting point of aluminum. You got that part correct.
Electric stove burners are usually made of a composite material called "Calrod". It is basically nichrome resistor element encased within steel. Calrod can easily get to 2,400F and in some constructions can reach 3,500F-4,000F.
Either are more than sufficient to melt aluminum.
For gas stoves the grates are typically made of cast iron alloys. The least of them can get to 2,200F melting point and can easily reach the melting point of aluminum before reaching the temperature of plasticity.
I know this because I have used residential stoves to melt aluminum. One time it wasn't even intentional and was merely a result of fatigue.
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Tonight I nailed the recipe for fried green tomatoes on the griddle. Steak, fries green tomatoes, corn, 'tomato, onion and cucumber salad'.
That was one of the better meals that I've ever had in my life.
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@Polygeekery said in The Cooking Thread:
I know this because I have used residential stoves to melt aluminum. One time it wasn't even intentional and was merely a result of fatigue.
As a result of fatigue last night I neglected to mention that the results of this was substantially similar to what was posted upthread.
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icelemon juice cubes.
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@dcon spatchcat!
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@boomzilla The post I saw with that was also pointing out that the crab cakes were missing a particular item too.
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15lbs of brisket went into the smoke this morning.
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@Polygeekery I imagine your dogs eat better than a lot of people.
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@Zecc possibly. They probably prefer when I make pulled pork because there are no bones in brisket. But there will be plenty of fat cap for them to swallow instantly and probably never even taste.
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Done:
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Labor Day shrimp boil:
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This post is deleted!
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@Polygeekery said in The Cooking Thread:
Labor Day shrimp boil:
By the way, this picture is after everyone grabbed shrimp from the top. We cooked 8lbs of shrimp and 11 people showed up at the beginning before that picture was taken and another half dozen later so it wasn't nearly as sparse on the seafood as that photo looks.
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1/2c meat sauce spread
Is that half a cup or half cm?
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@DogsB said in The Cooking Thread:
1/2c meat sauce spread
Is that half a cup or half cm?
Half an average sized cucumber.
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@DogsB We at least know from context it's not 1 over twice the speed of light.
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@Zecc Half the speed of light, Sherley?
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@PleegWat that would make for some expensive lasagna by the time you pay for the rental of the particle accelerator.
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@Polygeekery Even just paying the energy costs would be... awful. The cost of the accelerator hardware would be tiny by comparison.
But creating the universe's fastest lasagne would be awesome.
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@dkf That reminds me of a scene in a book where a sublight starship crew member was, in accordance with ancient Earth tradition, "buried at c".
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@dkf But to an external observer wouldn't it take longer to cook?
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@Zecc If my back-of-an-envelope calculations are right, about 15% longer. I've seen ovens with more natural variation than that...
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@Polygeekery said in The Cooking Thread:
@DogsB said in The Cooking Thread:
Is that half a cup or half cm?
Try both, see which works best.
Half a cup. A thin layer at the very bottom and then thicker layers as you get higher.
Was pretty good. I can’t move now.
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Going to try to make a sheppards pie. They’re fairly ferral and I’m too fat to chase them so I might swap out the sheppard for lamb mince.
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@DogsB said in The Cooking Thread:
They’re fairly ferral and I’m too fat to chase them
The trick is to offer them a nice clean shave
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@DogsB said in The Cooking Thread:
sheppards pie
Or did you mean shepherd's — someone who herds shep?
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@HardwareGeek said in The Cooking Thread:
@DogsB said in The Cooking Thread:
sheppards pie
Alleged murderer, not spy.
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Fun fact time:
What do you think of when you hear the word "Buccaneer"?
Pirates, right? Or privateers if you prefer.
Ever wonder where that word comes from?
It actually comes from a type of barbecue that originated in the Caribbean. True shit.
There is a type of barbecue, or barbacoa, that is heavily spiked with spicy chiles and then smoked over an open fire on a frame called a "boucan", originally spelled "buccan" and the food produced via this method is named the same. Spanish pirates learned how to use a buccan and a chile paste to smoke and dry meat in order to preserve it and make it suitable for long term storage on a ship without spoiling. They then sold this, basically spicy jerky, to the corsairs. The corsairs being state sponsored French pirates that preyed on ships traveling the Caribbean. This led to the corsairs referring to these Spanish pirates by what is presumed to be a portmanteau of "buccan" and "privateers" into "Buccaneers".
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@DogsB said in The Cooking Thread:
Going to try to make a sheppards pie. They’re fairly ferral and I’m too fat to chase them so I might swap out the sheppard for lamb mince.
Success! However i made the foolish mistake of not having someone around to enjoy it with me so now I have to do the washing up.