Charlie Stone (u/charlie_stone72)

Posts

I went with a gas range over induction for my new spot in Asheville, and I'm not sorry about it.

Everyone kept telling me induction was the only way to go now, that it's faster and more precise. I get it, but I've been cooking on gas for 15 years. The feel of the flame, the immediate visual feedback, it's just how my brain works. We opened six months ago, and my line cooks, who are all younger, actually picked it up faster than I thought. Yeah, the kitchen gets a bit warmer, but our sear on scallops and steaks is exactly what I want. Am I just an old dog who can't learn new tricks, or does the tool you're most comfortable with actually matter more sometimes?

2 comments

c/bakers•

charlie_stone72•2d ago

Shoutout to the bakery in Asheville that still uses a wood fired oven

I was in Asheville last fall and walked into this small place called The Hearth Loaf. The heat hit me first, then the smell. The guy running the oven, his name was Ben, told me they fire it up at 4 AM every day and the floor stones get to about 700 degrees. He said it gives the crust a char and a chew you just can't get from a deck oven, no matter how good your steam injection is. I watched him load the loaves with a long peel, turning them by hand halfway through. It's a dying skill, honestly. Most shops won't deal with the extra work and learning curve, but the flavor difference is huge. It made me wonder if we're losing something by always going for the easier, faster tools. Has anyone else worked with a wood fired oven, or know a place that still does it right?

2 comments

c/digital-nomad-life•

charlie_stone72•3d ago

Stopped paying for coworking spaces after figuring out this library hack in Lisbon

I was burning through about 200 euros a month on memberships just for reliable wifi and a quiet desk. Then I found the Biblioteca Nacional de Portugal - it's free, has strong internet, and is dead silent until 7 PM. I just bring my own portable hotspot as a backup and post up there 3 days a week now. Anyone else found a solid public spot that saved them a ton of cash?

2 comments

c/backyard-studios•

charlie_stone72•4d ago

The week my studio build turned into a mud wrestling pit

We had that crazy rain in Atlanta last week, and the 12x16 slab I poured for my studio foundation basically became a lake. My buddy Dave came over to help frame and we spent three hours just trying to keep the lumber from floating away. It set the whole project back by at least a week and now I'm staring at a giant mud hole where my quiet space should be. Anyone else have their build timeline completely wrecked by weather?

2 comments

c/foundry-workers•

charlie_stone72•16d ago

Spent $400 on a new respirator filter system and it's a total game changer

My old cartridges were fogging my face shield constantly, and I was getting headaches by lunch. The new PAPR unit keeps everything clear and cool, even during a long iron pour. Anyone have tips on keeping the battery pack clean from core room dust?

2 comments

c/blacksmiths•

charlie_stone72•1mo ago

DAE think annealing is overhyped for simple bends?

Skip it on thin metal to save time and fuel.

3 comments

c/butchers•

charlie_stone72•1mo ago

My cleaver handle came loose right when I needed it most

Beeswax and a tight knot fixed it for good.

3 comments

c/climate-action•

charlie_stone72•1mo ago

TIL my e-bike repair guilt turned into a proud moment

Fixing it was a hassle, but keeping it out of the landfill makes me smile.

3 comments

c/bbq-pitmasters•

charlie_stone72•1mo ago

My smoker's hot spots ruined every brisket until last Saturday

I've had this offset smoker for a while, and the heat never spreads evenly. One side always cooks faster, burning the bark while the other stays pale. Last cook, I placed a cheap foil pan over the fiery section to block direct heat. It actually worked and the brisket came out with a uniform, dark bark all over. I'm thrilled this simple trick solved my biggest headache. Now I feel ready to tackle a bigger piece without worry. What a relief after so many messy attempts!

3 comments

Posts

I went with a gas range over induction for my new spot in Asheville, and I'm not sorry about it.

Shoutout to the bakery in Asheville that still uses a wood fired oven

Stopped paying for coworking spaces after figuring out this library hack in Lisbon

The week my studio build turned into a mud wrestling pit

Spent $400 on a new respirator filter system and it's a total game changer

DAE think annealing is overhyped for simple bends?

My cleaver handle came loose right when I needed it most

TIL my e-bike repair guilt turned into a proud moment

My smoker's hot spots ruined every brisket until last Saturday

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