One part of the UK has a land border with an EU nation and an internationally backed peace accord that requires that border remain open.

Hello person who is 3 years too late.

“Cooking residue is not a synonym for polymerized oil seasoning, the brown stuff from Maillard reactions is yet a third thing, steel is not cast iron”

Ah so now we’re redefining our arbitrary cooking modality that disqualifies things we know to have existed.

You know what else is recent. The language you’re pedanting over.

And beyond that the distinction you seem to view as the safety valve for being wrong doesn’t seem to actually exist beyond you. Other wise this deep walled, lidded vessel meant for boiling liquids wouldn’t be called a sauce pan.

Here’s a hint. Restaurant/wholesale eggs don’t show up in egg cartons. They come in these paper trays with open tops. One stacked on top of the other, then the whole wrapped in plastic. 12 dozen packed this way in a couple layers, 2.5 dozen per layer.

Stripping the pan usually isn’t neccisary unless the season is really uneven or flaking. If you go that route it’s much easier to use oven cleaner wear heavy gloves and coat the thing real good. Then seal it in a black, heavy duty trash bag for a couple hours. *Then* scrub it with steel wool, dry and season it…

What are scrubbing with? Even the back of a scrubby sponge or soft scotch bright pads (i think it’s the blue ones?) Shouldn’t take off the season unless you scrub pretty damn hard.

It polymerized cooking oil, just like the season you do yourself. Lodge uses soy bean oil. it’s pretty easy to look up. They spray the pan with oil. Then heat it. Just like you're doing. 

During high heat cooking animal fats from the meat will polymerize and become part of the seasoning just like any other fats.

Assuming it’s Lodge, a round or two of seasoning helps. Or you can just cook bacon or deep fry in it the first couple of times. No idea more expensive pans, but the preseason on lodge and other regular people brands is more of a baseline to keep the pan from rusting and make it easier to prep.

See but a lot places, including Popeyes, already have seperate regular and spicy chicken. Burger king even does it with sandwiches. I get they probably do this to simplify the supply chain. Just one type of chicken sandwich filling, iterated with fixings is simpler and cheaper.

See I don’t have much trouble finding either. Though we’re more often looking for Tayto than Walkers.

I think you got that backwards. No one designs a product around or to maintain this sort of supply deal. And Duracell also makes rechargable batteries including custom stuff.

What are you rich?

We were poor as shit and had these every few weeks. My great grandmother fell in love with them.

I just found this out googling the brand to figure out how long it’s been since I’ve seen it.

It doesn’t need to be upside down for this. Roasting garlic unwrapped is pretty common and works just fine.

It doesn’t really have flesh or pulp. Or juice. It’s pretty much all pith and zest. 

“with the premise that most Bundy stories focus on Ted and the salacious details.”

Not even that. The traditional coverage of Bundy tends to entirely gloss over the most salacious details. Like the cannibalism and vicious sexual assault inherent in his crimes, the serial rapes that didn’t turn into murders, the many…