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Cake day: July 1st, 2025

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  • I’ve tried olive oil. Idk what it is, maybe user error, but those cures seem to be very delicate. Like the olives are all primadonna about touching such a base metal like iron.

    I don’t use lard with cooking. My beef these days is limited to pho and a bi-yearly burger, but my rationale was, what did grandma use? Why was she soaping hers up in the sink with impunity?

    Lard. And layers.

    I respect the baby it approach too, and vegans, if that is your way.

    Whatever works, it’s in.


  • I use an iron skillet for most things, it gets cleaned then takes up real estate on a stove burner until the next day.

    Most of the time it’s just enough oil to sear things. Salmon. The white meat chicken with a bacon iron on top. Each needs some oil for Maillard rxn on the hot iron and non-stick, in addition to flavor and moistness.

    It’s liquid at room temp. It’s minimal. When the pan is cool enough, a dollop of dawn, a light abrasive without a lot of pressure (it’s a tactile thing, cast iron people know) and the soap slurry goes right down the drain. I’ve owned for 25 yrs, no issues.

    (Because someone is about to start text screaming: If it’s a new cure or a cure done in 1-2 layers or a weaker fat, any abrasive or cleaning will likely kill it. I use lard for my cures while lightly washing with hot soapy water in between. 5 layers/rounds of cure. Then oil it after each use for the first month post new cure. Then, it’s solid, just wash and dry, and you can use a light abrasive. We have a 12, a 10, three 8s, and three 5s in circulation.)

    Now, if I make Pho, I’m not skimming the beef tallow/oil off into the sink. I wait for the broth to cool, crack the disc of solid lard off the top, and drop it in the trash.

    Popcorn pan, sink. Salmon in the pan, sink. Dark meat chicken in the pan, cool and scrape those solids into the trash.

    It’s about amount and what it does at room temp.






  • Yes.

    The 1950s created the middle class and boomed with prosperity for working class because of government subsidies to the working class. Never before had this occurred in America. Always, prior, it was the industry/corporate class who were supported, and, drum roll, tariffs.

    Then, Reagan flipped the script in the 80s, saying greater efficiency in that prosperity could only happen if we subsidized the corporate/industry class again. And this trickle down economics was born. And never rolled back by DEMs.

    This legacy of corporate subsidy began to squeeze hard -2015, theb exponentially in 2020 and beyond.

    This was not felt much in the 90s. It’s important to realize the lack of immediacy to any of this on the timeline. Including the Trump fallout. He’ll likely be dead of his medical issues and old age before his damage really hits.

    To be fair, the Biden admin did start to roll back a bit of Reagan but 4yrs is never enough time.

    All the good with the FCC, for example, including making internet a necessary utility, like electricity, was wiped, with Trump. Consumer protections roll up, rolled back, with Trump. Attempts to undo trumps education secretary damage in the first term, fouled by Congress, and rolled back entirely by trump. Oh. And tariffs are back. So taxes on everyone at the grocery store and beyond. We can’t even get free shipping on cheap items any more, he removed that too.

    What’s great is full fruition of his damage will still move slowly such that it will only really be felt in full after 4-6yrs.

    The fact that billionaires even exist now shows how absolutely wrong Reagan was with trickle down.

    A middle class cannot exist organically in capitalism. Capitalism needs to be tempered by regulation and subsidies to working class or we end up here.