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Cake day: June 11th, 2023

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  • Here’s why it’s bullshit: it still has Teflon (or whatever). You still can’t use metal utensils, because goodbye nonstick layer. You still can’t get it searingly hot. The uneven surface could make cleaning more complicated. Any Teflon-like nonstick will accumulate wear and tear and thermal expansion stress until it cracks, peels or stops being nonstick, all of which are good reasons to throw it away for ergonomic and (probably) health reasons. Being surrounded by stainless or whatever is going to change none of that.

    I would suggest just getting one of each “major kind of pan” - nonstick and either cast iron or stainless will let you do most things. Getting all three doesn’t need to break the bank either. Then you can save the nonstick for the stuff that really needs it, give everything else the heat and surface it deserves.








  • Depending on what you mean by respect and opinion, yes. If you’re discussing an opinion then someone is probably going to expect you to explain why, that’s a logical point to cover in any such discussion. Even if it’s subjective. If it’s an opinion on something objective, then there’s an actual burden of “proof” and possible consequences, and the stakes rise accordingly.

    There aren’t many reasons to “properly” respect an opinion that is irrational (not just subjective), factually wrong (“interpretation” only goes so far), dishonest, or anything like that. I’m skeptical of endorsing any opinion until I know why it is what it is.









  • Sounds like tuna salad, which is delicious. Add spring onion or red onion or whatever oniony thing you want. Possibly a bit of celery if you’re into that (small pieces so it’s not stringy).

    Try some citrus zest and/or juice. The juice is only if the rice isn’t too acidic already.

    Oh, and if you’re into spice, sriracha goes on a lot of different things - it is chili sauce with vinegar and garlic, which seems like a good fit. If that isn’t your thing, you can still bring the spice level up with cayenne or whatever chili flake. “Chili powder” could work but often has some un-onigiri-like extra spices.