The New Snark Thread

tanglediver said:
Had a bout with 'the crud' from right before Christmas. Slept right through that holiday self medicating. Still hanging on a month later, so I knuckled under and went to the doctor, turned into pneumonia. Yay. 2nd go round for me, first time I was about ten. Double antibiotics are turning the tide. Enjoyed today off work, ate steak for breakfast, skipped lunch, finished the steak for dinner.
Without antibiotics, this stuff will kill you.
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Had it twice myself, the first time double covid pneumonia in 2020, double pneumonia in 2022.
 
The Warrior said:
Just called my insurance company. Turns out, my deductible is only $250.00. That's what it'll cost me, which includes a rental car. Not so bad after all.
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That's good news!

I remember my brother doing the same thing with his car on our parents carport way back when ... dad had to replace a post on the carport, but my brother's 1965 Chevy Impala just had a small scratch on the door. Nowdays the door panels try to cave in when you wax a vehicle.
 
Body shop set a date, April 1st. Hoping I wouldn't have to wait that long.
 
^^fire pics are always good :D

Bought a new carbonsteel frying pan seasoned it and put it to use

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knoefz said:
^^fire pics are always good :D

Bought a new carbonsteel frying pan seasoned it and put it to use
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ooh yeah, let us know how you like it vs. cast iron. These are definitely lighter.
I have vintage polished-interior cast iron, which I love, but for larger stuff it's still heavy (and now crazy expensive).
 
daizee said:
ooh yeah, let us know how you like it vs. cast iron. These are definitely lighter.
I have vintage polished-interior cast iron, which I love, but for larger stuff it's still heavy (and now crazy expensive).
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I'm new to both so only first impressions.
My cast iron fry pan is WAY heavier, Pro: you don't need to hold it when stirring things around, food stay hot longer due to the thermal mass, making it easier to time different foods to be served hot at the same time. con: it has a steep angle between the bottom and the sites, making it harder to flip over whatever you have in there.
The carbon steel frying pan is much lighter, handle stays cool during cooking, much more rounded sides makes flipping easier, less weight makes it easier to store in my kitchen drawer and move it around when cooking in it. And it responds to actually turning up or down the heat a bit faster.

Next to eachother, :)
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plumberroy said:
I got an order in from Temu. One of the items was a shotgun shell holder that straps to your arm. Reading the label and it said Made in Germany
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Must be an attempt to avoid your new presidents import taxes for china 🤣
 
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I have my trusty cast iron, 12" skillet and a fancy French carbon steel 12" skillet. I was ALL jazzed about the carbon steel skillet at first, but slid back to the trusty cast iron for my day to day bacon, eggs, steak, etc. Keeping it stupid simple... :)
 
tanglediver said:
Oh, that's BEAUTIFUL Dubs!! I especially like the blue, neutral flame, excellent! 😁
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Thanks man, it is pretty cool. I think it needs a new wick. I took it apart, and the cotton wicking looks good, but I have a feeling if I pulled it out of the riser, the top end would be charred. This stops the upward flow of the denatured alcohol, so there's less alcohol to be converted into a vaporized state, causing it to be under powered. Flame should be bigger than that.
 
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