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OT: What are you Watching/Listening/Drinking?

Preston said:
www.seriouseats.com

The Best Oven-Fried Chicken Wings Recipe

This oven-fried crispy buffalo wing recipe makes baked wings that are less messy than their fried counterpart, and taste almost indistinguishable.
www.seriouseats.com www.seriouseats.com

Here you go. If interested, the science behind what makes his recipe so beautiful especially for those who don't to go full slob with the deep fried shit.
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already sent the wife out to buy some wings
 
You will not regret it my man. Kenji has a pretty significant cult following online but it's for a good reason. Very active reddit and twitter account too, and very engaging if you have any questions for him.
 
Hah

The Reality: Actually, cast iron is terrible at heating evenly. The thermal conductivity—the measure of a material's ability to transfer heat from one part to another—is around a third to a quarter that of a material like aluminum
 
Not sure if I mentioned it or not but we bought a Ninja Foodi pressure cooker/air crisper. It’s fab. The chicken we’ve done has been delicious 5B8ED9D3-DC02-4D35-9FC5-52180EC99F82.jpeg
 
worm said:
Hah

The Reality: Actually, cast iron is terrible at heating evenly. The thermal conductivity—the measure of a material's ability to transfer heat from one part to another—is around a third to a quarter that of a material like aluminum
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Kenji is correct about this. This is just one aspect of cooking though. He is a big believer in cast iron as a whole.
 
worm said:
Hah

The Reality: Actually, cast iron is terrible at heating evenly. The thermal conductivity—the measure of a material's ability to transfer heat from one part to another—is around a third to a quarter that of a material like aluminum
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True. You have to move the food around, there are obvious spots where it's slightly hotter or colder.
 
zeke said:
Ha. So there is reason to pay more.

Huge board fail on the cast iron.

Do better plz.
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Hint: Cast iron isn't a brand. It doesn't matter how much you pay for cast iron. They all have terrible thermal conductivity.

The same guy who wrote what worm posted is literally one of the ring leaders in the "don't spend a lot on cast iron skillets" brigade.
 
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Preston said:
Hint: Cast iron isn't a brand. It doesn't matter how much you pay for cast iron. They all have terrible thermal conductivity.

The same guy who wrote what worm posted is literally one of the ring leaders in the "don't spend a lot on cast iron skillets" brigade.
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Shush now
 
zeke said:
Shush now
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Because I'm nice, here are the results of a scientific based testing of different cast iron skillets. It's not my from my man Kenji, but it's from another fella from that site that I respect:

Given how similarly all of the cast iron pans performed in these tests, the real decision came down to comfort, ergonomics, and price. For that reason, I'm recommending two Lodge skillets, since they're affordable, reliable, and backed up by an established company with a proven track record. That doesn't mean that I wouldn't recommend some of the newer, more expensive skillets I tested, however.

Some of the pricier skillets in this group were a pleasure to use. Several feature a much smoother cooking surface, the result of a sanding or polishing step that removes the casting's naturally rough surface. This is a step that adds labor and cost to the manufacturing process and contributes to a higher price. A smoother surface may not have much impact on performance, but it's without a doubt more pleasurable to run a metal spatula across it.

There are also economies of scale to consider: It's to be expected that smaller manufacturers that are just entering the market won't be able to compete with a large company like Lodge on cost. Competition is still a good thing, and I'm glad it's been reintroduced into the cast iron cookware market; hopefully over time the presence of these new contenders will be a benefit to the consumer overall. Please do read about the other brands below to see if any are of interest to you.
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Kenji also recommends Lodge if you can't find an old pre 1950's skillet, as those will of course be smoother. His take on that:

Some people claim and that it's not possible to season these bumpy pans properly. I don't buy it. I have compared my shiny, totally smooth 1930s Griswold (acquired at a flea market) to my 10-year-old Lodge skillet (which I bought new and seasoned myself). The old stuff is certainly more non-stick, but the new Lodge pan is pretty darn close, and good enough for most needs.

...

If you're lucky enough to come across a reasonably priced cast iron pan from the early 20th century at a yard sale or flea market (say, under $50 or so), scoop it up immediately. You can occasionally also find good deals on eBay and sites like it.

I personally find it ridiculous to pay the $150-plus that some sellers are asking for old cast iron when a new cast iron pan, like the cast iron skillet from Lodge costs a mere $16.00 and will give you an equally lustrous nonstick surface with just a bit of time and care.
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These discussions always remind me of one of my fave authors, the late David Rakoff.

Don't Get Too Comfortable: The Indignities of Coach Class, The Torments of Low Thread Count, The Never- Ending Quest for Artisanal Olive Oil, and Other First World Problems

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You're telling me only privileged white people discuss fucking torches, cast iron skillets, homemade bread, and craft beer 24/7? The fuck?
 
Preston said:
You're telling me only privileged white people discuss fucking torches, cast iron skillets, homemade bread, and craft beer 24/7? The ****?
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The point is more, why do some obsess so much about having stuff that considered to be in 97% percentile...isn't good enough, good enough?
 
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