We have paper wasps in my house. A spray bottle full of water with about 5% dish detergent does the trick too. Can confirm it works on yellowjackets as well.
At the risk of minor spoilers: I had a full party at that point and still needed help. I refuse to kill innocent animals so I let the spiders out and let them do a good chunk of the killing for me indoors.
Any experience shaving heads with these? I'm bald and hesitant to make the switch for my head.
As a full-picard-haver this one has my vote. Shaved it one day and never looked back.
Ah I see now, I misunderstood the questions as being "if you use death chat, why?"
The death chat was part of what drew me to the game in the first place. It's like playing an old school FPS from the early days of console gaming online
So I have 2 Lodge CI pans, 2 carbon steel (CS) pans, some smaller nonsticks I use for mostly omelettes, and the rest of my kitchen is All-Clad D3. Each type has its own uses, my CS and CI do most of the non-stick work I need, especially the CS which I use every morning to make eggs. The stainless is great for a good sear and it's generally just a workhorse for anything that doesn't need non-stick to cook well. It's super light, heats very evenly even on my electric cooktop, and is super easy to clean and maintain (basically just wash and put away like any nonstick).
The issue with stainless is that it is very picky about being nonstick. You have to be very careful with the preheat and be sure to slowly rise your oil to temperature to maintain a nonstick surface. That said, meats release once they form that crust anyway. I have seen videos of people making slidey eggs on stainless but have not tried that myself, I have the CA and CI for that.
If you're having issues with the CI being too heavy I recommend looking into CS, it serves almost the same function and maintenance routine but it significantly lighter weight. Though I still find myself reaching for the CI whenever I need to make something bready (corn bread, English muffins, pancakes, etc.). Matfer and DeBuyer are the big names in CS cookware.
I hope this helps!
Thanks, homie! If you want the full breakdown I'm happy to provide it and definitely encourage branching out.
I didn't have an issue getting a good crust actually! A minute each side in the stainless steel was all it took.
Sous Vide Strip Steak with a Merlot Pan Sauce, Broccoli Rabe, and Mashed Potatoes
I put the steak, seasoned with salt and pepper, in a sous vide bath at 132 for 1.5 hours, seared when done.
Pan sauce used the fond from the steak, 1/2 cup merlot, 3/4 cup beef stock, one shallot, 3 tbsp frozen butter, and a sprig of rosemary. Add chopped shallot to the steak pan, deglaze once translucent with the wine, scraping the fond. When reduced, add beef stock and bring to a simmer. Add butter 1tbs at a time, whisking constantly. When reduced add minced rosemary.
Happy to expand on the recipe on request!