Porthos

@boilsover Thank you.

Sounds good to me.

The pan I mentioned upthread turns out to be a pre-1960 Wagner #8. I have never had the issues I am having with this pan to strip the crud. Way thicker than I have encountered before. 2 hours at 550 or so has not carbonized everything on the outside sidewall.

@boilsover I am having trouble finding any information about pre-1998 Pyrex that used soda lime glass. Do you have any links handy for me to peruse?

I finished (with one exception) watching all 3 seasons. I can't begin to count all of the times I paused the show to look something up. I don't know that anything I viewed will change my approach to food, but I have learned new things about the world. After watching Tim Raue for 6 or 7 minutes I turned that episode off. He may be a culinary success, but in my world view, based upon how I saw him treating other human beings, he is a failure as a human being. I can't abide seeing people treated that way.

I buy the dill relish for my DW.

Bold Block Letters logo: Good, rounded: lettering bad. I have very littel glass in my kitchen; if I were single there would be even less.

Plus one.

I use sponges and paper towels. 1) Sponges to scrub stuck bits off of the surface. 2) Wipe down said surface with paper towel to remove most moisture. 3) Thoroughly wash hands. 4) Clean surface with cleaning agent (current choice is Lysol Kitchen Pro) and paper towels. I also keep Clorox Anywhere handy for quick sanitizing of surfaces that have been used but show no visible soiling. My Choice. You don't have to agree. I choose paper towels for the same reason that CA retail health codes require single use towels at hand-washing sinks, eliminates towels as a possible source of cross-contamination. (CURFFL 114115)

There are evenings when my DW and I decide that dinner will consist of grazing, each to our own devices.

I will have to re-read this thread come fall weather in southern California. All these lovely baked things are out of my reach at the moment. The current forecast is for 33 C or higher with 40ish percent humidity through the middle of August. No, I am not turning on the oven. We have a serviceable Oster toaster oven with a fan-on option but it is of limited capacity. The good news: when I re-read this thread I will have pleasant smiles and chuckles for a second time.

Yes, indeed.

@kayb It annoys other family members that I keep count of some items like flatware and that I will go on hunts for them when they start disappearing.

They say one can never be too rich or too thin. I say one can never have too many knives.

A couple of weeks ago I cooked up some off-brand bacon that was more fatty than I realized. As always I saved the fat but I was inspired to make potato pancakes to go with a dinner. Both my DW and I will only cook them in bacon fat. As a bonus I decided to make them in my Griswold #8 CI pan. Bacon fat to add to the seasoning of the pan? You betcha!

@TdeV Thanks for the "chilling the jack" suggestion.

Youtube How To Cater Wrap has a strange beginning but communicates the idea. Uses up a lot of wrap. IMHO not practical for a lot of home kitchen situations. ETA: I learned how to cater wrap a few years ago because of some eGullet posts and comments.

A thought crossed my mind. Do you and Kerry have Charles Viancin or similar silicone lids at the condo. After "discovering " them I now own a multitude of them sized from cereal bowls to lasagna pans. I use them almost every day.

I have been fighting the urge to buy what I suspect is a Griswold #8 for $7.00 since I have gone on hiatus from restoring CI. My DD and SIL have moved into their new home. They now have room (and already had interest) so I will restore it for them.

Buy just any old brand of corn tortillas for my Chicken Enchilada Casserole (think lasagna construction with tortillas instead of pasta). I picked up a brand that I don't normally buy at a different store than my go-to grocery store. These were significantly thinner and couldn't hold up to serving. I ended up serving bowls of falling-apart almost mush.

I am an adamant devotee of Glad Press-n-Seal. Everything else seems to be engineered to get me to use wrods that aren't in the bible.

Growing up there was always a box of shredded wheat in the cupboard. Tiny little dry bales of hay not fit for human consumption in my opinioin.

Welcome.

It looks like you bought a new torch in Espanola. For the condo equipment stash?

No clamping is my most appreciated feature. I sharpen a lot of 10" blades and just moving the blade across the machine is sweet.