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Joined 21 days ago
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Cake day: October 16th, 2026

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  • I polished an 8” Lodge skillet a few years back and decided to work smarter. Took my random orbit 5” sander, taped some weight on the top palm rest, put on a 120 grit mesh, placed it in the pan and turned it on a low speed. It worked like a roomba hitting the sides and spinning over the pan. I needed more control as it was spiraling. I tied off the power cord to a nearby bench so the cord was fully taught at the far side of the pan. Now the sander could swing side to side without spinning. Whenever I was home I turned it on. Changed to a finer grit after the first 8 or so hours and again after another 8-10hrs.

    All told that ran for 6 days, maybe 30 hours total. Got a finish as fine as my Griswold now.


  • MJHill@piefed.worldtoCooking @lemmy.world•Nachos
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    2 days ago

    These are NOT nachos. Proper nachos start with a fully round tostada. Schmeer on the refritos about a 1/4” thick. Place the jalapeños and cover with a generous handfull of shredded cheese. Now broil/toast them till the cheese has melted.
    Cut into quarters and plate.
    Nachos!

    You’re Welcome.