Stuff you didn’t know you needed

[HuskyHawk]

Since Friday’s game is off, thought I’d see who else has made recent purchases that exceeded expectations or filled an unknown need. In part inspired by my neighbors who used the electric leaf blower I gave them constantly this fall. A used Toro leaf blower that is $75 new. Why the hell didn’t they buy one years ago? Also think this ties in to the Bonfire fire pit discussion.

1. Battery Keeper. Saw the always lovely Lisa Robertson on Local Steals pitching the battery buddy or whatever. Didn’t buy that but the idea was planted, so I bought a soft sided briefcase version on Amazon. Rounded up all our household batteries in drawers, ziplocks, open packaging etc. and stored them all. Including the little disc ones I always lose and rebuy. For $20 it has been great. Asked myself why I didn’t do that years ago.

2. Tiger Tail. This is a hand held massage roller device that competes with The Stick and the usual Chinese knockoffs on Amazon. Suffering from various pains of aging and finding foam rolling difficult and annoying this thing has been great. Really seems to help. It’s made in the USA so worth it to me over the knockoffs. Build quality is excellent. I’m understand the Stick is better for a more gentle usage for runners and is more flexible.

3. Concept 2 Rower. This thing is awesome. Only negative is it takes up space. I’ve used them at the gym, mostly as a warmup, since the early 2000s. Build quality is amazing and the full body workout is just light years beyond what I can get on a treadmill of my old stationary bike (gifted to the same folks who got the leaf blower). I was surprised by just how much it can take out of my legs if I push it (yes the Tiger Tail was partially in response to that). There is a big community of people using these so lots of good information and it’s easy to see just how bad you are compared to others.

Two of the above can be ordered via the Amazon link at the top of the page to help support the Boneyard.

 

[FatHank]

You found a 20 story telescoping pole, and still need a step ladder ?

Not quite. I was using an old rickety bar stool to kneel or stand on to get to the top of my windows. I kive on the 20th floor of my building and the railing is a couple feet behind me. Not good.

New situation is a small kitchen step ladder, window wiper and soaper which have a 6' pole attachement to reach up. No more wobbling around. The new tools are a gamechanger and the outside windows are done well in a flash.

 

[husky429]

Her answer not mine.. Because iron skillets are made of somewhat porous metal.. The oil you use to season the skillet might occasionally "bleed" through the next time you use it for cooking... So.. If you're generally okay with the potential for a "hint" of coconut.. No problem.. Her opinion is that the flash point for residual coconut oil (through the seasoning process) should not be a problem on your next meal..

FWIW..We're big fans of coconut oil for other stuff.. Enjoy your skillet..They're a lot of fun as discussed today..

Seasoning tip #1, #2, #3 and #4: Use WAY LESS oil that you think you need to. A barely visible sheen is all you need. I use less than a teaspoon and wipe it off with a towel pretty vigorously when I'm done. And this is true for seasoning bare metal, not just a pre-seasoned lodge or after cooking a meal.

If you're seasoning properly there will be 0 hint of any oil taste. It is all carbon by the time you're done.

 

[husky429]

Using soap on a cast iron skillet will get you written out of wills.

Never needs anything more than a clean water wash and scub and, as others have mentioned, canola/corn/vegetable oil.

FWIW modern soap doesn't have any impact on cast iron because they don't use lye. A little soap, a chain mail scrubber, and elbow grease are the best way to go. As long as you put it back on the stove to dry it off to avoid rust, it's fine.

I have cooked on cast iron or used my dutch oven for the past 4 or 5 years exclusively at home. That only changed this past Christmas--fiance bought me a carbon steel pan. You season it a lot like a cast iron. I thought she was nuts because it's just like a cast iron... but I think the shape of the pan is a lot better than my cast irons (really old classic Wagner one's) for anything with sauces. Browning meats it's about the same, but I still use my cast iron when I can because I know it so well.

The only downside is that the seasoning is a little more finnicky. It took me a couple tries to get it to really stick and I think it's prone to peeling off if you're not careful. Cast irons are really bullet proof... literally, lol... once you have a base of seasoning there's practically nothing you can do to mess them up.

MINERAL B PRO Carbon Steel Fry Pan | de Buyer USA

Our MINERAL B PRO Carbon Steel Fry Pan is the perfect choice for your kitchen. Elevate your cooking experience with high-quality French-made cookware.

debuyer-usa.com

It's one of these bad boys--I believe the 11 inch version.

 

[Umami Zen]

Not to be a total pedant, but I think you mean olive oil has a low smoke point. Honestly, the two biggest issues I see with family/friends that consider themselves bad cooks is defaulting to olive oil/cooking spray for EVERYTHINg and not using enough salt. Figure out those two areas and your meals become much better.

The heating to dry thing is less a purist or quality thing and more to make sure that it's actually dry. If you're drying with a towel, you'll probably (aside from ruining your towel) leave some moisture on that will rust over time. Inherited a few nicer old cast iron pans from my wife's grandmother and ended up having to grind them down to bare metal and reseason to get rid Dof caked on rust from her not drying them over the years.

Dove.. Pre-qualifying statement.. I am not the chef .. It is her opinion that olive oil generally has a higher flash point when compared to other oil choices.. Her choice of oil to use in the skillet is a function of the recipe and not simply deferring to the same oil to use every time. Not going to die on this hill.. I am not qualified to take a definitive position.. No where near as experienced as you and others.. Just relaying her thoughts..

My larger point was that cast iron skillets can be awesome long term cooking utensils if well cared for.. Agree with your comments/experiences stated above through my own observations/questions of her methods..

BTW..The older skillets she uses (her Grandmothers) ..Are about 75+yrs old.. Were used daily back then and she was told how to care for them Have held up really nicely. .. She's from Iowa farm country.. Was the go-to- skillet "back in the day."

 

[Umami Zen]

FWIW modern soap doesn't have any impact on cast iron because they don't use lye. A little soap, a chain mail scrubber, and elbow grease are the best way to go. As long as you put it back on the stove to dry it off to avoid rust, it's fine.

I have cooked on cast iron or used my dutch oven for the past 4 or 5 years exclusively at home. That only changed this past Christmas--fiance bought me a carbon steel pan. You season it a lot like a cast iron. I thought she was nuts because it's just like a cast iron... but I think the shape of the pan is a lot better than my cast irons (really old classic Wagner one's) for anything with sauces. Browning meats it's about the same, but I still use my cast iron when I can because I know it so well.

The only downside is that the seasoning is a little more finnicky. It took me a couple tries to get it to really stick and I think it's prone to peeling off if you're not careful. Cast irons are really bullet proof... literally, lol... once you have a base of seasoning there's practically nothing you can do to mess them up.

MINERAL B PRO Carbon Steel Fry Pan | de Buyer USA

Our MINERAL B PRO Carbon Steel Fry Pan is the perfect choice for your kitchen. Elevate your cooking experience with high-quality French-made cookware.

debuyer-usa.com

It's one of these bad boys--I believe the 11 inch version.

Nice set up.. Our non-skillet choices are All Clads.. Eye Ball test.. Looks similar to your new set up.. All Good.. Enjoy the ride..

 

[Conndog]

I picked up a cast-iron pan off Craigslist, had our neighbor who sharpens knives as side business get it completely sanded to smooth metal, then I re-seasoned it but used Avocado oil (high smoke point). On the bottom of my pan it says "Wapak #9". The pan has a very smooth surface (not pebbly), taller more vertical sides that are thinner too, so pan weighs a little less than you'd expect, but it still is solid. Haven't really cooked with it yet due to still in midst of remodeling, but I'm looking forward to using it.

One things I will desperately need is a good cooking thermometer so I don't overcook things. What is a decent one to get?

 

[WhereistheDove?]

Dove.. Pre-qualifying statement.. I am not the chef .. It is her opinion that olive oil generally has a higher flash point when compared to other oil choices.. Her choice of oil to use in the skillet is a function of the recipe and not simply deferring to the same oil to use every time. Not going to die on this hill.. I am not qualified to take a definitive position.. No where near as experienced as you and others.. Just relaying her thoughts..

My larger point was that cast iron skillets can be awesome long term cooking utensils if well cared for.. Agree with your comments/experiences stated above through my own observations/questions of her methods..

BTW..The older skillets she uses (her Grandmothers) ..Are about 75+yrs old.. Were used daily back then and she was told how to care for them Have held up really nicely. .. She's from Iowa farm country.. Was the go-to- skillet "back in the day."

Not making a judgement on Mrs. Chief's cooking, just sharing my thoughts. Outside of the olive oil having a low smoke point being the reason to not use as seasoning, the rest is just general thoughts on the subject. I'm sure she makes a mean meal in those skillets.

 

[Umami Zen]

Not making a judgement on Mrs. Chief's cooking, just sharing my thoughts. Outside of the olive oil having a low smoke point being the reason to not use as seasoning, the rest is just general thoughts on the subject. I'm sure she makes a mean meal in those skillets.

To be clear.. We rarely do any frying in the skillets .. Used for other recipes.. Esp meats.. My lane is more as a Sous Chef/DJ/Bartender/Sommelier/Dog walker.. But I digress.

Glad to see you and my man Get A Job are still vibing.. I was a little worried about you guys..BTW..I won't tell the wife you called her that..She's not a big fan..

Have a great day. .Looking forward to toasting to Corey's birthday and good news tonight.

 

[husky429]

I picked up a cast-iron pan off Craigslist, had our neighbor who sharpens knives as side business get it completely sanded to smooth metal, then I re-seasoned it but used Avocado oil (high smoke point). On the bottom of my pan it says "Wapak #9". The pan has a very smooth surface (not pebbly), taller more vertical sides that are thinner too, so pan weighs a little less than you'd expect, but it still is solid. Haven't really cooked with it yet due to still in midst of remodeling, but I'm looking forward to using it.

One things I will desperately need is a good cooking thermometer so I don't overcook things. What is a decent one to get?

The smooth cast irons are generally older--they were made before they used sand molds like on the new lodges. I much prefer those to the newer ones. Eggs slide around easier and they're usually lighter.

Does yours have the cool old Wapak Indian head on the bottom?

 

[ClifSpliffy]

Not that there’s anything wrong with that.

actually, there's a lot wrong with that. seriously. spray toilets? yeah, i said it. someone had to, before the conversation swings over to 'best cat litter.'

 

[87Xfer]

One things I will desperately need is a good cooking thermometer so I don't overcook things. What is a decent one to get?

Thermoworks Thermapen hands down

 

[huskypantz]

I'm actively posting about toilets, air fryers and pet insurance.

See what happens when @temery takes away the Cesspool?

 

[Kitaman]

On the practical side:

I got a long shoehorn for Xmas once. Can't live without it.

Also a telescopic back scratcher is numero 2.

 

[Improviser]

Thermoworks Thermapen hands down

They sell a Timestick with a lanyard too. You can set the functions for Timer, Count Up and clock. I use this an an auxiliary alarm. You never know with a clock radio when the power goes off when you have to wake up at a certain time.

Of course, it is a cooking timer, and that is what it advertises itself as the primary purpose.

 

[Deepster]

On the practical side:

I got a long shoehorn for Xmas once. Can't live without it.

Also a telescopic back scratcher is numero 2.

View attachment 63582

Can I ask for a little more background on this one? I’m 50+. At what point will it be where I cannot put my shoes on normally?

 

[UconnFanNVa]

Don't buy a Jeep Wrangler. I didn't know it before but I need everything that I can bolt into it.

 

[cullaville]

Or like a British Blues Rock band.

like he zep reference

 

[cullaville]

back to the leaf blowers - after too many years of doing this (rakes when living at my parents) finally hired a service for the leaves.

 

[HuskyHawk]

Can I ask for a little more background on this one? I’m 50+. At what point will it be where I cannot put my shoes on normally?

Never unless you are crazy enough to buy dress shoes. I saw that and I thought, are there people still wearing dress shoes? Even my "dressy" work shoes now are these. Men's ZERØGRAND Eon Wingtip Oxford in Black-Ironstone-Vapor Grey | Cole Haan No shoe horn required.

But mostly I'm wearing pull on running shoes at this point. Maybe someday I actually go back to the office.

 

[Kitaman]

Can I ask for a little more background on this one? I’m 50+. At what point will it be where I cannot put my shoes on normally?

Before I didn't always put my shoes on properly. I'd stuff my foot in and then work the back in with my foot. Sometimes I would guide them with my finger.

The advantage of the shoe horn is that I'm protecting my shoes from wearing out in the back or becoming weakened over time in the heel part. It also keeps my shoe in better shape.

I had developed a lazy habit over time, so its beneficial to my shoes more than me.

 

[Chin Diesel]

Can I ask for a little more background on this one? I’m 50+. At what point will it be where I cannot put my shoes on normally?

How do you put your shoes on now?

 

[Improviser]

Can I ask for a little more background on this one? I’m 50+. At what point will it be where I cannot put my shoes on normally?

Don't be a pessimist. I am 70+. I consider using a shoehorn the "normal" way to do it. I have used one well before I was 50. Just sit on a chair or on your bed and use the long shoehorn. Not as long as the one in the picture.. I think that picture is a caricature anyway.

Always better to use a shoehorn and not try to maneuver your foot into the shoe with your hands.

Maybe you will always be able to put your shoes on, as long as you are using a shoehorn.

 

[Kitaman]

How about an online calculator for anything? Really helps, have it bookmarked:

Omnicalculator

 

[huskeynut]

Went to a cocktail class in our village. Won a bottle of Bob Dylan's Heaven's Door bourbon - 100 proof. That makes seven different bottles of bourbon in the cabinet.

 

[Kitaman]

Went to a cocktail class in our village. Won a bottle of Bob Dylan's Heaven's Door bourbon - 100 proof. That makes seven different bottles of bourbon in the cabinet.

You reminded me of a story my wife told me about an elderly friend who died. When they cleaned out her dresser she had all sorts of brand new underwear, blouses and other stuff. Same with the closet having unused clothes and shoes.

Since hearing that story (years ago), I purposely try and not keep new or unused stuff too long. Much of what I buy isn't for museums or cataloging anyway.

Just saying, bust it open and enjoy at least one of them, you never know.

 

[WhereistheDove?]

Don't buy a Jeep Wrangler. I didn't know it before but I need everything that I can bolt into it.

Need to be like the Jeeps I see on the road all the time. Lift kit, snorkel, winch, big off road tires, not a scratch or speck of dust on it.

 

[Umami Zen]

Not to be a total pedant, but I think you mean olive oil has a low smoke point. Honestly, the two biggest issues I see with family/friends that consider themselves bad cooks is defaulting to olive oil/cooking spray for EVERYTHINg and not using enough salt. Figure out those two areas and your meals become much better.

The heating to dry thing is less a purist or quality thing and more to make sure that it's actually dry. If you're drying with a towel, you'll probably (aside from ruining your towel) leave some moisture on that will rust over time. Inherited a few nicer old cast iron pans from my wife's grandmother and ended up having to grind them down to bare metal and reseason to get rid of caked on rust from her not drying them over the years.

Dove.. One last thought to ponder as you head into the weekend.. There are benefits besides the culinary benefits when you are cheffin' with cast iron.. You can fact check if you like..

You will also absorb additional iron into your body through the food by cooking this way vs other methods(cookware)... Pretty cool..

Bon appetit

 

[Dogdeacon]

You reminded me of a story my wife told me about an elderly friend who died. When they cleaned out her dresser she had all sorts of brand new underwear, blouses and other stuff. Same with the closet having unused clothes and shoes.

Since hearing that story (years ago), I purposely try and not keep new or unused stuff too long. Much of what I buy isn't for museums or cataloging anyway.

Just saying, bust it open and enjoy at least one of them, you never know.

And if huskeynut drinks 7 bottle of bourbon he'll be more than willing to put on the new, old lady underwear.

 

[auror]

Thermoworks Thermapen hands down

They make a product called thermapop which suffices for a home cook and is significantly cheaper. I've had one for a few years, durability is still good.

 

[auror]

FWIW modern soap doesn't have any impact on cast iron because they don't use lye. A little soap, a chain mail scrubber, and elbow grease are the best way to go. As long as you put it back on the stove to dry it off to avoid rust, it's fine.

I have cooked on cast iron or used my dutch oven for the past 4 or 5 years exclusively at home. That only changed this past Christmas--fiance bought me a carbon steel pan. You season it a lot like a cast iron. I thought she was nuts because it's just like a cast iron... but I think the shape of the pan is a lot better than my cast irons (really old classic Wagner one's) for anything with sauces. Browning meats it's about the same, but I still use my cast iron when I can because I know it so well.

The only downside is that the seasoning is a little more finnicky. It took me a couple tries to get it to really stick and I think it's prone to peeling off if you're not careful. Cast irons are really bullet proof... literally, lol... once you have a base of seasoning there's practically nothing you can do to mess them up.

MINERAL B PRO Carbon Steel Fry Pan | de Buyer USA

Our MINERAL B PRO Carbon Steel Fry Pan is the perfect choice for your kitchen. Elevate your cooking experience with high-quality French-made cookware.

debuyer-usa.com

It's one of these bad boys--I believe the 11 inch version.

Yeah carbon steel conducts better and is thinner, so you can change the heat more quickly. Quicker to boil, easier to go from boil to simmer, easier to remove from heat so you don't burn galic/veggies, etc. Cast iron retains heat very well and radiates a lot of heat due to its mass, so once you pre-heat it, when you put a cold piece of meat to sear it won't lower the temp much and you'll get a quicker/more robust sear. And goes in the oven better, although looks like that carbon steel one can, too, but I'd trust the cast iron to warp less.