• 4 Posts
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Joined 1 year ago
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Cake day: July 10th, 2023

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  • What I don’t like about this experiment is that being hyperphantic doesn’t necessarily mean “you need photographic visualizations of every scenario at all times”. My mind conjures scenarios differently depending on context.

    I can imagine myself barely being able to see a ball on a table, let alone a person moving into view.

    I can see the ball having a glossy, low-res texture alla 1980s CGI, with the ball being pushed by a polygon figure, moving without any real animation and limply falling off the table with no gravitational speed.

    I can picture a worn, shiny leather baseball sitting on an old coffee table, stained walnut. The person is Mark Wahlberg and he has a smirk on his face as he lazily finger-flicks the ball, which only barely makes it to the edge of the table before just being able to tip off the edge, bouncing twice with a heavy bomp-bomp and rolling unevenly for a couple seconds. Mark winces because his finger hurts now. I could also imagine the flavor of the baseball and what it would smell like.

    The point is that an aphantic might only be able to visualize this scenario at best as well as the first description, or perhaps not even at all and they can only ‘know’ of the movements in the scene with zero visual or otherwise relation to it.

    Hyperphantics generally can conjure near limitless detail and they can retain that information visually for long periods of time without much effort.










  • Look for antique CI and you’ll get less weight. I love CHF (Chicago Hardware Foundry) and BSR (Birmingham something something…) pans because they’re thinner casting and smooth finish. I also have some Antiques from the 19th C that get regular use. I can’t stand modern pans. They are all way too heavy, and that pebbled surface is a pain in the ass to cook on and clean. It’s no wonder people hate cast iron


  • If you’re buying modern garbage $10 pans from Dollar General don’t be surprised when they’re not performing as well as your Cuisinart SS. I have all SS and cast iron, and they both get about equal usage. CI is just better for meats. The higher heat conductivity and even temperature across the surface (with proper time to warm up) is incredibly useful. Searing is unsurpassable with CI. You can be rough with CI and it takes the beating in stride.

    SS is better for quick heat and rapid changes in temperature. Boiling water, sauces, roux, etc.

    I’ve had cast iron pans with old dinner remains sat in the bottom for 3 days, it comes off with hot water. And yes I use soap and water. If you use a good oil for seasoning and you set your pan up nicely you don’t have to worry about babying the seasoning.

    twice as long

    If you’re using CI for the right use cases it is WAY faster than aluminum. As I said, the heat transfer of iron is extremely good compared to thin walled aluminum or stainless. CI will cook chicken very fast. It’s all down to knowing your tools and using them correctly.

    I can tap a nail into a wall with pliers, doesn’t mean they won’t do the job as well as a hammer.