Beemo Dinosaurierfuß

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Joined 1 year ago
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Cake day: June 20th, 2023

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  • I don’t know if I would call it really good, but if I were to ever write a novel the setting would be dark fantasy like somewhere between the middle ages and the modern times where most men of the protagonists society are about to come back from a long war, but they also bring back a mysterious illness.

    The protagonists were just too young to have gone to said war, but maybe an older brother did go, maybe he fell idk.
    At some point the father comes home, but what was supposed to be a happy occasion turns darker because he is changed by war.

    There has to be some form of secret society that has something to do with the illness or the lack of a cure for the common people.
    And the young protagonists will have to deal with that situation due to circumstances and not because they were chosen or secret princes or something like that.

    And I am a sucker for happy endings so while the novel would be rather dark as a whole, the ending would see a dramatic change to society with at least the potential to get better.
    I think times of change make for good fiction.

    I will never write that novel though, but just maybe I might get to use the setting for a TTRPG campaign some day.



  • I have cooked with cast iron for years and have never cracked one.
    I have destroyed a bit of seasoning, but surely not with mild dishsoap.

    Normal modern dishsoap does not have any strong lye in it (and hasn’t for decades) and will not destroy a proper seasoning.
    And obviously I don’t wash my pan while it’s ripping hot.

    Usually I do my dishes after eating, sometimes the pan is completely cooled down, sometimes it is a bit lukewarm, I never had problems with either. If I can handle the pan with bare hands it is cool enough to wash with warm water.

    Don’t spread outdated information.
    The only thing this does is intimidate people from using cast iron at all and that’s just a shame.


  • I usually love to recommend non enameled cast iron pans.
    Those are the pans I use most and I am pretty lazy myself.
    Most times I just clean them with soapy water and a sponge, dry them well, rub a really really small splash of oil around in it and heat it back up until I see the first signs of smoke.

    If even that is too much work (and you have a gas stove or similar) I would recommend a simple wok from any Asian store.
    I have a glass stove top right now so I rarely use mine anymore, but if I had a gas stove I think that I would use it all the time.