FuglyDuck

Naw. The capital cost is going to be offloaded to taxpayers and the oil barons will get another yacht or two.

The whole point is to loot Venezuela and make bank while the taxpayers cover the expensive parts and “maintain stability”.

Fuckers.

Nobody likes a loot whore.

Yay fascist censorship!

The pull out method doesn’t work.

I know this because I have a friend who swears by it. He has four ooops-babies.

Maybe make life suck less so they have time and energy to be horny rather than make life suck more:

New York had (has?) a similar distinction. It came up in the E Jean Carrol saga; specifically Trump suing for defamation after her lawsuit, because it wasn’t- technically- rape.

IIRC it was dismissed with the judge saying that it fits the modern lay definition of rape and that’s not defamation.

They didn’t call it “sexual assault” either, so I’m inclined to not accept that excuse.

“we’re against pineapple on pizza”- The heritage foundation just wanting to ruin someone’s day. (Lol. I lie. They’re not that clever.)

Kinda hard to let media in when they all have cameras and are going to show the extent of the rubble.

Details, right?

I dunno.

But i I remember seeing memes of using posing-tools for video games (so like you can get screenshots with really disturbing smiles.)

I wonder how quickly it’d remain as an option if all the exhibitionists got together and started unlocking it using their O-face.

little surprised that has been a thing yet. (maybe it has.)

Also requiring facial recognition for porn?

It doesn’t take an hour to preheat cast iron

FTA:

To preheat over a burner: Set your cast iron skillet over medium heat, ideally on a burner that’s roughly the same size or larger than the pan’s base. If your burner is smaller than the pan, rotate the skillet a few times during preheating to help even out hot spots. Give it 3 to 5 minutes to come up to temperature. Then, and only then, add the oil and let it heat until it shimmers or just starts to smoke. If you’re aiming for a specific temperature, use an infrared thermometer to read the surface directly. For gentler cooking tasks, such as sautéing onions or frying eggs, a surface temperature of around 400°F is usually sufficient. For high-heat jobs like searing a steak or pork chop, let the pan reach a temperature closer to 500°F.

To preheat in the oven: When you need a ripping-hot skillet to put a proper sear on steaks or chops, I recommend using the oven, which can heat the pan evenly while also making it exceptionally hot. Place the empty cast iron skillet in a cold oven, then turn the oven to 500°F. Once it reaches the desired temperature, carefully remove the skillet using oven mitts or a thick kitchen towel (it will be blisteringly hot, so make sure that towel isn’t even the slightest bit damp). …

(emphasis mine.) Ovens typically take 10-20 minutes to come up to temperature, and if for whatever reason your oven is already hot, it won’t take longer than what your oven takes to preheat to to get up to temp.

Either way, I typically start preheating as I’m prepping everything else.

And yes, I know I have an even pan because I not-infrequently make omelettes in them.

“When properly preheated, the heat is very even” isn’t contradicted to that fact.

Cast iron does indeed suck at heat distribution, which is one of the reasons it needs proper preheating.

But once the pan is properly preheated, then that heat is quite even.

Make sense?

This is factually wrong from the jump

…. What you’re seeing as heat distribution is the consequence of having to preheat your pan for so long.

So you’re saying that, properly preheated, the pan has very even heat?

Gee why didn’t I … oh. That’s is what I’m saying.

You’re right, if you don’t preheat, it’s uneven. But you put in the extra effort and it’s rather more even than nearly any kind of pan.

They tried remaking everything and have run out of ideas.

Glad you rescued it and gave it a better home!

Oh yeah. actually have to be careful to not heat it too quickly, though. I’m not sure what that threshold is, though. Inductive cooktops are lovely, though. Much better than electric cooktops, and lacking in all the unpleasant pollution of gas.

they also last significantly longer. I’m using pans I got from my grandma. She got them from her mom. and If i had kids, they’d probably get them after I was done with them.

Enameled cast iron is very good, but I find it’s not quite as nonstick as a properly seasoned not-enameled cast iron. Enameled pans are rockstars for acidic sauces, though, and that makes them amazing for braises.