Today I Learned...

[humfrz]

Originally Posted by Tcoat

It is sort of one of those regional foods that just don't happen properly elsewhere for some reason.
The further north and west you go the worse they get.

Yep, they must be cooked south of the Mason-Dixon line and served in a paper bag with the sides rolled down just right (absorbs some of the grease and keeps them at the proper temperature).

[humfrz]

Originally Posted by Tcoat

As opposed to the world renowned Idaho gas station sushi?

Yes, where Clem makes the sushi and cuts the bait.

[2020BRZtS]

Originally Posted by humfrz

Yep, they must be cooked south of the Mason-Dixon line and served in a paper bag with the sides rolled down just right (absorbs some of the grease and keeps them at the proper temperature).

I'm out. I live 3 miles north of the Mason Dixon line.

[Dadhawk]

Originally Posted by 2020BRZtS

I'm out. I live 3 miles north of the Mason Dixon line.

Totally worth the trip for proper hush puppies and/or buttermilk biscuits. You might just want to do it under the cover of night...

[Dadhawk]

Originally Posted by Jdmjunkie

I would love to know how well the craft ice maker works. I have had my eye on LG's just for that feature.

@Jdmjunkie here's the report on the craft ice. It comes out better than I thought it would.

A couple of things..

It won't make any until the freezer gets down to a certain temperature (no surprise there) and it takes between 48 and 72 hours before it makes the first batch.

What they don't tell you is it only makes either 3 or 6 ice balls per day (which to some extent makes sense given their size and how long it would take for them to freeze solid). If you set it to 3 they are supposed to be more clear. Right now I've got it set to 6 so they have some "fogginess" although as far as I can tell it doesn't affect the taste.

Below is an example of one from the first 6 with a Pepsi can for reference on the side. Note they are flat on one side. This particular one has more of a peak then most of them. Most are round at the top.

The door ice maker makes smaller than "normal" refrigerator ice by design but that's OK because that means more of it fits in the door bin, and it makes it faster. It's also built completely in the door so takes no refrigerator space.

Overall, we are very happy a week in with the refrigerator. I like the "condiment door" more than I thought I would. Not sure what they really call it but it's the door on the right that opens to let you get to the refrigerator doors without opening up the main fridge). Now that we have a fully functioning fridge we've decided the previous Samsung was not keeping temperature for some time.

[JD001]

Originally Posted by humfrz

Yep, they must be cooked south of the Mason-Dixon line and served in a paper bag with the sides rolled down just right (absorbs some of the grease and keeps them at the proper temperature).

A bit like "our" fish 'n' chips, paper wrapped.. However, today's newspaper was tomorrows wrapper back in the day, grease proof paper to cover the food and then loads of newspaper.. That all stopped thanks to H&S! Out went the soggy wrapping and in came the more "environmentally" friendly waxy paper or better still polystryrene box.. Kinda gone back a bit to a cardboard style boxes.. but not the same as newspaper!!

[JD001]

Originally Posted by Dadhawk

@Jdmjunkie here's the report on the craft ice. It comes out better than I thought it would.

A couple of things..

It won't make any until the freezer gets down to a certain temperature (no surprise there) and it takes between 48 and 72 hours before it makes the first batch.

What they don't tell you is it only makes either 3 or 6 ice balls per day (which to some extent makes sense given their size and how long it would take for them to freeze solid). If you set it to 3 they are supposed to be more clear. Right now I've got it set to 6 so they have some "fogginess" although as far as I can tell it doesn't affect the taste.

Below is an example of one from the first 6 with a Pepsi can for reference on the side. Note they are flat on one side. This particular one has more of a peak then most of them. Most are round at the top.

The door ice maker makes smaller than "normal" refrigerator ice by design but that's OK because that means more of it fits in the door bin, and it makes it faster. It's also built completely in the door so takes no refrigerator space.

Overall, we are very happy a week in with the refrigerator. I like the "condiment door" more than I thought I would. Not sure what they really call it but it's the door on the right that opens to let you get to the refrigerator doors without opening up the main fridge). Now that we have a fully functioning fridge we've decided the previous Samsung was not keeping temperature for some time.

Just fuck about with the weather, and you'll get free hailstones that size and more than 3 a day.... who needs a fridge!

[Jdmjunkie]

Originally Posted by Dadhawk

@Jdmjunkie here's the report on the craft ice. It comes out better than I thought it would.

Looks better then I was expecting. Even using the molds to make them, it takes at least 24 hours to freeze.

[Tcoat]

Originally Posted by Dadhawk

@Jdmjunkie here's the report on the craft ice. It comes out better than I thought it would.

A couple of things..

It won't make any until the freezer gets down to a certain temperature (no surprise there) and it takes between 48 and 72 hours before it makes the first batch.

What they don't tell you is it only makes either 3 or 6 ice balls per day (which to some extent makes sense given their size and how long it would take for them to freeze solid). If you set it to 3 they are supposed to be more clear. Right now I've got it set to 6 so they have some "fogginess" although as far as I can tell it doesn't affect the taste.

Below is an example of one from the first 6 with a Pepsi can for reference on the side. Note they are flat on one side. This particular one has more of a peak then most of them. Most are round at the top.

The door ice maker makes smaller than "normal" refrigerator ice by design but that's OK because that means more of it fits in the door bin, and it makes it faster. It's also built completely in the door so takes no refrigerator space.

Overall, we are very happy a week in with the refrigerator. I like the "condiment door" more than I thought I would. Not sure what they really call it but it's the door on the right that opens to let you get to the refrigerator doors without opening up the main fridge). Now that we have a fully functioning fridge we've decided the previous Samsung was not keeping temperature for some time.

Thant's no ice cube!

[Sapphireho]

Originally Posted by JD001

A bit like "our" fish 'n' chips, paper wrapped.. However, today's newspaper was tomorrows wrapper back in the day, grease proof paper to cover the food and then loads of newspaper.. That all stopped thanks to H&S! Out went the soggy wrapping and in came the more "environmentally" friendly waxy paper or better still polystryrene box.. Kinda gone back a bit to a cardboard style boxes.. but not the same as newspaper!!

Reminds me of the best fish 'n' chips I ever ate. I was in Sydney harbor in the '70s. It was a drizzly day in July. We came up to this little shack. The guy was in a wife beater and a white apron. He went over and cut a few chunks of meat off this big fish on a cutting board, dipped them in batter and threw them in the fryer, then grabbed a hand full of potatoes out of a tub of water, shook them off, and tossed them in the oil with the fish. He let the basket drain, dumped it on a newspaper, gave it a couple folds, and handed it to me. I sat between a couple boats with my feet hanging over the water. The best.

Funny the things you don't forget.

[x808drifter]

TIL: The richest chef in the world is not who you think it is.

[Captain Snooze]

Originally Posted by x808drifter

TIL: The richest chef in the world is not who you think it is.

Which chef do I think is the richest?

[Dadhawk]

Originally Posted by Tcoat

That's no ice cube!

Hah, nice!

Before I realized there was a pic attached (blocked at work) I was going to comment about how I've owned a home ice maker that actually made ice cubes. Most make ice crescents or some other shape but not cubes. The one in the top half or our new fridge makes ice pentagons, a five sided trapezoid shaped thing.

[86-75309]

Originally Posted by Captain Snooze

Which chef do I think is the richest?

You mean it isn't Boyardee?