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6 minutes ago, Zeph said:

What kind of kitchen utensils do you use? I've so far had a combination of stuff I've gathered through the years, but I want to replace the plastic ones. They're not too pretty and there's a chance black plastic utensils are potentially hazardous to your health. So far I've been leaning towards a combination of wood (bamboo or olive wood maybe), metal and silicone. Some silicone utensils can apparently handle pretty high heat without any fear of parts melting into the pans. Metal for the steel pans, wood for everything and silicone for teflon/similar. pans, bowls etc.

The single tool that I use more than any other are tongs.  I like the Oxo ones, sturdy, nice "spring" action, and they're available in both metal and nylon tips.

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I didn't get a chance to watch the video when you first posted it, and almost forgot about this. I'm glad it wasn't what I thought it was going to be.

Huge bowl of protein ice cream 245 calories 21 protein 41 carbs 3 fat

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2 minutes ago, DaveP043 said:

The single tool that I use more than any other are tongs.  I like the Oxo ones, sturdy, nice "spring" action, and they're available in both metal and nylon tips.

You do a lot of barbecue I take it? Where I grew up, we always got some laughs out of the photos of the one or two times a year we fired up the grill outside because we would more often than not be sporting winter hats and warm jackets. It's a nice place, but the summers are too short.

I have a grill, but in our new apartment in the middle of a city we're not allowed to use it on the balcony. I'll probably sell it since I won't get to use it while we live here. 

I got a pair of nice tongs that I use for steaks and other stuff in a pan, but it don't get as much use as I would want. 2/2 suggesting Oxo is a good start, I'll check them out. I think I've seen them here.

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@Zeph silicone is good. What utensils you need really depends on what kind of pans you use. Most of my stuff is metal or wood, but I only have one Teflon pan (I hate the stuff but it's good for eggs).

Tongs or chopsticks are probably the most used utensils in my cooking.

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Just now, billchao said:

Waiting for a dozen donuts at Duck Donuts. I come here like once a month, it's all @DaveP043's fault :-P

Yeah, I'm the donut pusher man, got you hooked

 

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I'll have to take a look at Oxo, haven't heard of them before.

I prefer bamboo because I'm a bit paranoid of plastic residue, and use spatula's for just about everything.  Tongs for most grilling, except when it comes to burgers ... then I get to bring out my Barbecue Boss.  My first wife bought it for me from Pampered Chef 20 years ago, and it's the best tool ever.

Slight thread drift, but my PSA for the day is to please not use a BBQ brush with metal bristles. My Aunt got one stuck in her throat that transferred from the grill to a steak she ate.  From what I understand, it was a horrific experience that required more than one surgery and took many months to fully resolve because the doctors had trouble locating it .... but she could feel it ... Always ... and it was painful. I use griddle pads, and they actually work much better.

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34 minutes ago, Eric C said:

Slight thread drift, but my PSA for the day is to please not use a BBQ brush with metal bristles. My Aunt got one stuck in her throat that transferred from the grill to a steak she ate.  From what I understand, it was a horrific experience that required more than one surgery and took many months to fully resolve because the doctors had trouble locating it .... but she could feel it ... Always ... and it was painful. I use griddle pads, and they actually work much better.

Just quoting so people have a second chance to read that.

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On 3/11/2018 at 11:07 AM, billchao said:

@Zeph silicone is good. What utensils you need really depends on what kind of pans you use. Most of my stuff is metal or wood, but I only have one Teflon pan (I hate the stuff but it's good for eggs).

Tongs or chopsticks are probably the most used utensils in my cooking.

Chopsticks are the best for extracting bits from tight little spaces.

Duck Donuts - best name ever.

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1 hour ago, DaveP043 said:

Yeah, I'm the donut pusher man, got you hooked

Yup, all your fault :beer:

If I learned anything in my life, it's to deflect personal responsibility onto others ;-)

36 minutes ago, Eric C said:

Tongs for most grilling, except when it comes to burgers ... then I get to bring out my Barbecue Boss.

I use tongs when I saute, roast, sear and pan fry meats, and even to stir and pull spaghetti from the pot (because I'm already using them for whatever sauce I'm making).

39 minutes ago, Eric C said:

Slight thread drift, but my PSA for the day is to please not use a BBQ brush with metal bristles. My Aunt got one stuck in her throat that transferred from the grill to a steak she ate.  From what I understand, it was a horrific experience that required more than one surgery and took many months to fully resolve because the doctors had trouble locating it .... but she could feel it ... Always ... and it was painful. I use griddle pads, and they actually work much better.

Yea I've read too many horror stories about this. Tossed my metal bristle brushes last year.

1 minute ago, nevets88 said:

Chopsticks are the best for extracting bits from tight little spaces.

Chopsticks are great for lots of things. They make really big ones for cooking.

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That does not sound good. Might be a stupid question, but is that a brush to apply stuff to the stuff you are grilling, or the metal brushes you use to clean the grill?

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40 minutes ago, Eric C said:

Slight thread drift, but my PSA for the day is to please not use a BBQ brush with metal bristles. My Aunt got one stuck in her throat that transferred from the grill to a steak she ate. 

My friend had had a metal bristle poke him in the mouth when he went to a local burger place once. I don't think he's gone back.

2 minutes ago, billchao said:

I use tongs when I saute, roast, sear and pan fry meats, and even to stir and pull spaghetti from the pot (because I'm already using them for whatever sauce I'm making).

Ditto!

I use plastic spatulas, but never had one melt while I was flipping anything. I've had a handle melt because I left it on a pan once :whistle:

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1 minute ago, Zeph said:

That does not sound good. Might be a stupid question, but is that a brush to apply stuff to the stuff you are grilling, or the metal brushes you use to clean the grill?

Cleaning brush

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2 minutes ago, Zeph said:

That does not sound good. Might be a stupid question, but is that a brush to apply stuff to the stuff you are grilling, or the metal brushes you use to clean the grill?

Cleaning brush.

My solution: don't clean the grill. ;-)

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6 minutes ago, billchao said:

Chopsticks are great for lots of things. They make really big ones for cooking.

Bill, you are a fount of knowledge.

47 minutes ago, Eric C said:

I'll have to take a look at Oxo, haven't heard of them before.

I prefer bamboo because I'm a bit paranoid of plastic residue, and use spatula's for just about everything.  Tongs for most grilling, except when it comes to burgers ... then I get to bring out my Barbecue Boss.  My first wife bought it for me from Pampered Chef 20 years ago, and it's the best tool ever.

Slight thread drift, but my PSA for the day is to please not use a BBQ brush with metal bristles. My Aunt got one stuck in her throat that transferred from the grill to a steak she ate.  From what I understand, it was a horrific experience that required more than one surgery and took many months to fully resolve because the doctors had trouble locating it .... but she could feel it ... Always ... and it was painful. I use griddle pads, and they actually work much better.

Googled metal detector for food. Nope. 

2 minutes ago, iacas said:

Cleaning brush.

My solution: don't clean the grill. ;-)

I just got one too and found it way easier to clean. I'm gonna go with don't clean the grill though.

Like this @billchao?

Screen Shot 2018-03-15 at 9.50.58 AM.png

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10 minutes ago, iacas said:

Cleaning brush.

My solution: don't clean the grill. ;-)

 

9 minutes ago, nevets88 said:

I just got one too. I'm gonna go with don't clean the grill.

There are tips for using the wire bristle grill brushes.

Replace them periodically before they get old and fall apart (I got a new one every year). Wipe down your grill with a wet rag (I like to oil my grates back up after I clean them anyway) to help prevent any stray hairs from being stuck on it. I'm also meticulous in my cleaning and I actually use a pad scraper after the brushing so that probably would knock loose anything that might have stuck on the grates. Inspect your work; give it a good look to see if anything hazardous might be there.

Yet even with all that I'd rather be safe than sorry. I entertain guests a few times a year and I grill food for my family year-round; it's not something I'd want to happen to anyone I serve.

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When you get the grill hot, just wipe it down using some towels soaked with some canola or grapeseed oil (something with a high flash point). This will help season the grill, and keep the food from sticking.

 

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8 minutes ago, saevel25 said:

When you get the grill hot, just wipe it down using some towels soaked with some canola or grapeseed oil (something with a high flash point). This will help season the grill, and keep the food from sticking.

You know what also helps stop stuff from sticking? All the little burnt up pieces of the meat you cooked before. :-)

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