A Thread About Absolutely Nothing! Part I

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Just chilling at a friends place in Sydney at the moment
 
Loghead said:
Good luck, Jiro! :) I also have a lot of redness on my face and also dry skin. I don't know if it would be the same thing though.
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talk to your dermatologist to see if it's rosacea or not. My old dermatologist is a dumbfuck.... he kept treating mine as eczema.
 
Just wanna say...

Thanks for convincing me to switch to stainless steel. Got two pots, 6" and 8". I need a 12" skillet/frying pan, but I don't have the money for it (holy Jesus, $80-$200 for the high-end stuff.)

Also got a cast iron grill pan as well. :) Got rid of the Teflon bakewares and replaced them with steel ones or glass ones.
 
souggy said:
Just wanna say...

Thanks for convincing me to switch to stainless steel. Got two pots, 6" and 8". I need a 12" skillet/frying pan, but I don't have the money for it (holy Jesus, $80-$200 for the high-end stuff.)

Also got a cast iron grill pan as well. :) Got rid of the Teflon bakewares and replaced them with steel ones or glass ones.
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:cool2: we use ALL-CLAD (popular and the best) and Fissler.
 
oh god my face is numb.....
 
Jiro said:
oh hi Kristina! :wave:
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Hi-low - hope you're doing a little better -

At least you can't use my one brother's favorite phrase:

"Your face is like peaches and cream, fuzzy and curdled."
 
Watch dermatologists. They are dangerous. One dr peeled several layers of skin off my face and it sucked. Still didn't cure me. They are evil, I tell ya.

I'm a fan of cast iron. Nothing fries chicken better.
 
sallylou said:
Watch dermatologists. They are dangerous. One dr peeled several layers of skin off my face and it sucked. Still didn't cure me. They are evil, I tell ya.

I'm a fan of cast iron. Nothing fries chicken better.
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My rationale is that... I like the cast iron when dealing with stir-fries, stews and meat... but I don't like the metallic taste when dealing with vegetables, sauces, pasta and so on.

But I agree... nothing fry protein better than cast iron. :lol:
 
I have a cast iron dutch oven that I use to make cobblers in on a campfire. Other than that I have one skillet that does nothing but the best cornbread on this planet, and a few other skillets for casseroles, just nothing tomato based as the acid really makes the iron taste come out.
 
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