Linux gamer, retired aviator, profanity enthusiast

  • 13 Posts
  • 1.74K Comments
Joined 2 years ago
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Cake day: June 20th, 2023

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  • I’m pretty sure I was tricked into reading Anthem, along with Animal Farm.

    End of 8th grade, several of the other students were talking about these two books, how the first day of 9th grade at the big scary high school there was gonna be a test on these books, so we had a summer reading assignment.

    It didn’t occur to me that precisely half of us had signed up to take literature class in the Spring.

    So I borrowed a copy of them and read them…for no apparent reason.

    Animal Farm is basically The Soviet Union For Dummies and Anthem is basically That Other Book Ayn Rand Wrote.





  • Ashens, but I can understand why, he’s been on youtube for 19 Earth years. He’s doing the same schtick he’s been doing since there was hope in the world, there’s basically no object that fits on a sofa he hasn’t snarked about. An entire registered voter’s life ago, he would do some quite edgy content, but it’s faded to snark. I wish him all the best, he seems to be an okay guy.

    The Modern Rogue face planted hard. I think Brushwood tried growing the business bigger and faster than it could, while making a few obvious mistakes.











  • Sometimes it’s not about metal hot. It’s about how fast or slowly metal gets hot.

    A lot of pans are made of stamped sheet metal and quite thin. They get hot very fast, they cool down very fast. With something like a gas burner, you can get a ring of very hot metal where the flames are, and relatively cool metal everywhere else.

    Cast iron is thicker, and has a lot more thermal mass. It heats up slower, it evens that heat out, and it hangs onto that heat.

    If you were to try to bake cornmeal in a sheet steel pan, it would burn. The metal would get too hot too fast. I prefer cast iron for making rues as well, because you get much more even heat.

    Sometimes you do want a lighter pan for concentrated high-heat applications. Woks are designed for cooking over a very hot, very concentrated flame so there’s one very hot spot in the pan, perfect for stir frying.

    If you know what you’re doing, you can cook non-stick in a stainless pan, it just takes some oil. Famously, cast iron pans can be “seasoned” or coated with a thin layer of extremely smooth polymerized oil which forms a non-stick surface, like DIY teflon.

    So, honestly, I would recommend having a couple of each and choose the pan for the kind of cooking you’re doing.