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u/droneofthefurture

r/confleis r/blackstonegriddle r/UKfood r/imax
Image 1 — Help with Blackstone Restoration!
Image 2 — Help with Blackstone Restoration!
Image 3 — Help with Blackstone Restoration!
Image 4 — Help with Blackstone Restoration!
Image 5 — Help with Blackstone Restoration!
▲ 2 r/blackstonegriddle

Help with Blackstone Restoration!

Recently picked up a 36" for free off Craigslist and I'm super stoked about it, except the previous owner never cleaned after using it and just slammed food on the previous mess every time.

I've taken a wire brush with drill to the top to go the nuclear option then reseason from the ground up, but I'm unsure if I'm damaging it or doing too much.

From my understanding the blackstone top comes as black and not a silver/greyish shiny metal. But the surface of this is extremely textured, and I'm not sure what's what when it comes to nasty over seasoning,the factory seasoning, or bare carbon steel. I'd be less concerned if the carbon steel layer was smooth but it has a bunch of pock marks in it almost like the surface of a pumice stone. I'm planning to wire brush everything to this silverish texture which will take a while, but need reassurance. Thanks!

u/droneofthefurture — 1 day ago
▲ 24 r/imax

Online discourse on Odyssey's "correct" format is making me insane. I'm mostly confused and want help/discussion.

I usually don't watch films in IMAX, and I'm not too geeky/well-read about technical aspects of film, however I'm planning on driving out an hour to attend an IMAX 70mm screening for The Odyssey at Regal Irvine Spectrum as its a historic moment for IMAX films being 100% shot on 15/70. The majority of responses I'm getting is that the film was made with widescreen in mind and that you aren't going to lose any artistic intent by going to a non-IMAX 70mm screening. These posters are usually extremely confident in their opinion and unwilling to budge, and I'm going crazy because I disagree with that with this film in particular.

From my limited understanding of IMAX film, the "widescreen is the intended version" argument is one I agree with most of the time, used as a secondary release to open the top and bottom of films even if they were designed for widescreen (Top Gun: Maverick, Dune, No Time to Die). I'm alright saving some money and seeing these in widescreen as artist intent is implied to be just that.

Nolan films look to me as a very obvious outlier to this blanket understanding of IMAX which is what confuses me about online discourse. The confidence with which people are saying that the film is definitely composed for 2.39:1, and will have the same exact artistic intent as 1.43:1 bugs me, but I need to know if my frustration is unfounded. The discussion of artistic intent needs more nuance for a film 100% on 15/70, because while I'm aware that 2.39:1 is still always in the back of filmakers' heads, Nolan's vision for IMAX film it does seem to me like it would suffer compositional compromise.

Some arguments say that the trailers for Odyssey make this clear and unarguable as they are shot in widescreen, and the important parts of the film are centered. I think that's a weak argument as you could just as easily say that every film is intended for vertical TikTok because the center is preserved. Protecting the center for multiple releases just seems standard for blockbusters, but the intended composition Nolan care's about the most is implied to be 1.43, and I don't think its right to automatically assume it will be dead space/peripheral noise for "bonus" immersion.

I'm aware this is r/IMAX so discussion may be biased, but this sub seems more willing to discuss this topic constructively.

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u/droneofthefurture — 1 month ago
▲ 104 r/UKfood

I was craving pie mash and liquor even though I've never had it and live in Socal

I saw a YouTube short of the noted pie and eel shop and just needed to try it out for some reason. I was willing to drive far to try it but I was unable to find a shop on the continent that could serve a proper plate so I had to make it myself.

Finding suet for the bottom pastry was very difficult and took 5 butchers before they knew what I was talking about. I've also never made savory pies and had to use overly large ramekins since small pie tins are hard to come by over here. I got lazy with the puff pastry tops and used a middle Eastern square pastry which rose to incredible heights, oops.

I topped with spicy malt vinegar and white pepper after plating. Aside from the hellish pie structure, the meal tasted of very light beef and parsley flavor with most of the flavor coming from the malt vinegar. The suet pastry was delicious and the flaky crunch of the top of the pie with the liquor was very satisfying texturally. From what I can tell that means I did a fairly accurate job.

Would I have this meal again? Yes! Though I'm putting onions and spices and gravy in the mince and will salt everything as I'm cooking in much higher amounts. And I still want to try the real deal if I ever visit London, and definitely add the eels. My girlfriend ate around a third of her plate til she said the whole thing gave her the ick and she didn't want to look at me as I finished both our plates. So maybe she didn't like it as much.

u/droneofthefurture — 1 month ago