Guy Incognito wrote:in the same way that scrump as an aesthetic wears the trappings of a pre or early industrial past as a way of signaling faux-authenticity, so too does bro-folk reach back into a pre-electronic past as a way of signaling its own virtues as a "real" artform. It was a beautiful evening filled with great wine and great music. In fact, it's so powerful that if you weren't aware of your love for Fruit Bats, you will be now. Eric strolled in with his guitar and the band burst into a rocking rendition of "The Hobo Girl." The sound in the room was too good to stop there, so they sipped a bit more wine, then eased their way into "Flamingo." In this version, Eric's voice is so powerful it could give God goosebumps. Eric stepped out for a moment as the rest of the band topped off their glasses of red and white. We sat around the table and drank good wine, talking about their amazing new album The Ruminant Band. ![]() There was excitement in the air and spirits were high. His reaction was one of surprise, previously unaware of the aural power that the cellars permitted. ![]() "We should record in here," said Eric Johnson, the man behind Fruit Bats, as he admired the resonance within the cellars of the Gundlach-Bundschu winery. Ripersnifle wrote:my sister and some of her friends recounted seeing Edward Sharpe at a festival one time, and he was basically universally hated - even by his hardcore fans - because he (predictably?) refused to play and instead went out into the audience and tried to lead some ill-advised group-singing/rounds for over half his set.
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![]() As always, if you are uncertain as to what products are best for you, do not hesitate to give us a call and we would be more than happy to help. We offer everything from complete transmission packages to support over 1000 horsepower, to heavy duty billet torque converters, upgraded valve bodies, or even deep sump transmission pans to keep everything running cool. However, with several years, and many miles under their belts, most of the manufacturers have determined the best methods to manufacture bullet proof replacement parts, leaving a wide selection of proven parts now available. And due to the extremely electronically controlled nature of these transmissions, the processes involved to build more robust replacement parts has been tedious for the aftermarket manufacturers. ![]() And while the 68RFE has proven itself in many respects, it has also showed many weaknesses, as well.Īs power is increased above stock, heavy loads are hauled, and miles are racked up, the 68RFE’s are failing. Dodge set out to revise this attitude with the release of the 6.7L Cummins for the mid-model year change in 2007. In the past, the mediocre four speed transmissions were the inherent weak link for the powertrain. The 68RFE transmission has been the biggest leap forward in terms of Ram's offerings of an automatic transmissions since the inception of the Cummins power plant into a Ram truck. Not sure on the 68RFE, but on my 48RE mag-Hytec had two size sumps. Mag-Hytech will be a little easier on the wallet as well. Mag-Hytech holds 3 quarts over stock and the RevMax holds 4 quarts over stock. 2016 - 2022 Canyon/Colorado 2.8L Duramax Mag-Hytech and RevMax both make nice pans. ![]() But it was easy to keep these non-stick byġ) avoid all metal from going near the pan - eliminate all metal cooking utensils from the house except for the ones stored with the cast iron.Ģ) avoid salting cold water which causes pockmarks which gets rid of the smoothģ) avoid all metal serving utensils (move the food into a serving dish when guests are over to prevent them from scratching the pan with the ladle)Ĥ) never wash with metal or scrubbuds. After 12 years of daily use, one of our pans is only partly non-stick because of a scratch. The key is that they are smooth so there's nothing for the food to grab hold of. ![]() Stainless steel are 100% non-stick when they come from the factory. I love my stainless steel pans (almost as much as my cast iron ones). Maybe I'll get lucky and it'll be seasoned without the smoke!Īnyone else have success seasoning their stainless steel pans? I'm just letting it sit there and stay warm for a bunch of hours. The wood stove is staying about 400-500 degrees F (which seems to be about equivalent to "medium" on my electric range). I put a bunch of the same oil in a new, un-used skillet and put it on the wood stove. Today I'm trying an experiment with a larger pan. It'd be nice to season a pan without making a bunch of probably bad-to-breath smoke. Maybe this is when I accidentally seasoned the pan? I'd put a bit of nutiva palm/coconut "shortening" in in the pan and then once it melted I put a frozen burrito in the pan with a lid on it to act as an oven.and then got busy and noticed smoke. Thinking about these article, I do recall a few times that I accidentally let oil smoke in the pan. You want a glossy sheen left in the base of the pan-that's your nonstick surface." Once the pan has cooled, pour out the excess oil and wipe up the remaining oil in the skillet using a paper towel. When the oil begins to smoke, remove the skillet from the heat and cool the oil completely. Heat the oil until wisps of smoking begin to appear, about 6 minutes. Add enough vegetable oil to coat the entire bottom of the pan with a ⅛ inch of oil. Epicurious says "Heat a stainless steel skillet over medium or medium-high for 2 minutes.This page says to turn the burner on high and let the oil smoke and then let it cool and wipe out the oil.So, I searched google for seasoning stainless steel like cast iron. But, I'm not sure which of these things made the pan non-stick. I also always heat up oil in the pan before cooking. I've been treating the pan like Paul describes in his cast iron article: using flat metal spatula to scrape it, only rinsing with water and wiping with a paper towel. I've been trying to figure out how I managed to make it non-stick. I hadn't known one could season stainless steel, but evidently one can! Please see the Technical Data Sheet for current instructions and safety information.I recently discovered that the stainless steel pan that I use the most is effectively non stick. On Bronze, Brass, and Copper, Torch Patina is designed to be applied directly to clean metal. Without the Copper Plate Patina base, Torch Patina will turn steel a mixture of black, grey, and rust. The uniformity and colors of the patina are determined by the application techniques. On iron and steel, Torch Patina is designed to be used over a base of Copper Plate Patina to create the torch effect. The color will continue to develop for 1-2 days.Īpply Rainbow Patina to hot metal (200-220☏).Īpply many coats of Rainbow Patina to hot metal (200-220☏). When dry, protect the finish with 2 coats of Clear Guard.Īpply 1-2 coats of Rainbow Patina to hot metal (200-220☏). This patina does not work with the Metal Coatings.Ĭlean metal with Metal Cleaner (do not sandblast).Īpply two coats of Rainbow Patina to hot metal (200-220☏).Īdditional coats will bring more silver colors. ft.įor best results, apply Rainbow Patina to a shiny and clean metal surface. One gallon of Traditional Rainbow or Torch Patina generally covers 200 sq. Traditional Rainbow and Torch Patinas are available in 8oz., 32oz., 1gal., and 5gal. Depending on the application method and the metal used, many different finishes can be created using these patinas. Traditional Rainbow and Torch Patinas are very interesting finishes.
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