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Food Thread: Saucy Ribs And Sharp Knives, A Match Made In Heaven
I have been watching cooking shows on YouTube recently, in part because of the unrelenting shittiness of the real world, and in part because they are getting better and better. One of the best ones stars a guy named Andrew Rea, who by his look and background is probably a raving leftist loon. But I don't know, because he hasn't told me! And I like that. He will occasionally tout a charity, but I have not heard a single political comment or snide remark looking down on the great unwashed between the coasts. He is quite the capitalist though...many of his videos are sponsored by big names. Maybe I should call him up and find out how he managed that. I am sure that Bounty would love to sponsor, "Dildo's Delicious Delicacies." He does Binging With Babish and a few other series, all of which are worthwhile; for the production quality, his humor, and most of all his infectious love of cooking and food. I have not seen all of his videos, so I may be incorrect about him separating his politics from his work. So if I am wrong, please correct me. I will be disappointed, but unfortunately not surprised.
Would You Buy a $400 Chef's Knife? The answer is, "No." And I think it is a stupid question. Professional cooks need to know how to sharpen their knives, because no matter how good a knife is, it will eventually need to be resharpened. And home cooks don't need great knives because there are dozens of perfectly good knives available for a fraction of the cost of these high-end knives, and they are not noticeably inferior for most tasks. Spend the money you save on some sharpening stones, and then practice. Now, if you want to go out and try to buy a Jim Kramer kitchen knife, have at it. He has some that are made from meteorites, which is about as cool as cool gets. And they are $30,000. But there are knives that are just as good, just not with the cachet of Kramer.
I see that long-time commenter "LizLem" has thrown down the gauntlet! Gluten free? Damned show-off!
Celebratory Menu Challenge
Contestant: LizLem
Entire meal is gluten free; see below for dairy free recommendations Starter: Tomato basil feta soup, $8
Entree: Lemon herbed cornish game hens, $35
Side #1: Roasted root vegetables, $5
Side #2: Rosemary garlic potato galette, $5
Dessert: Cheesecake with strawberry basil balsamic topping and nut crust, $15 Total Cost: $68 Notes on the Food: Keep in mind, we have a lower cost of living out here, so the menu is completely doable at the budget listed. The stock items and meat I would buy on sale and have handy in freezer or pantry till needed. The entire meal is gluten free. Alterations to make the meal dairy free are listed below. With a few subs in the cheesecake and minus the galette, the meal is keto. Happy to send you recipes if you want them. I tried to pick dishes I love that have complimentary flavor notes, so there is a lot of rosemary, thyme, and basil scattered through the meal. Soup uses homemade bone broth. Leave out the feta and cream, or use subs like coconut milk, and it's dairy free. I love game hens because everyone gets their own mini bird, and can have the parts of the bird they love best all to themselves. The game hens and the root veg are roasted together inside paper bags; keeps the birds moist but lets them get that lovely crispy skin. The skin of the hens are frosted in room temp butter infused with herbs and spices, the bird stuffed with the lemons. Can sub coconut oil or olive oil and would be dairy free. For root veg I would use carrots, radishes (cooked radishes have a diff flavor and are divine, I would peel to remove color), possibly parsnips. The potato galette uses olive oil and herbs and is dairy free. Yukon gold or red potatoes (or both combined for looks), sliced thin and even, are best. I love my cheesecake recipe; the crust is pulverized nuts and is completely gluten free, you don't miss the wheat at all. Sadly with all the cream cheese I can't make it dairy free; I would find an alternate dessert for the dairy free guest at the table. I usually make the strawberry basil balsamic topping for fancy ice cream, but it would top cheesecake beautifully. I could make/find a dairy free strawberry or vanilla ice cream, and put some of the strawberry topping on that, for the dairy free guest. Some people don't include bread type foods as an actual side, so I left that out. But if I were making one, I have an amazing spoon bread recipe using cornmeal that is gluten free, that would pair well.
This rich potato and cheese dish needs a ripe and rounded, but not too fruity, white. Go for a mâcon-villages from Burgundy.Oh...shut up. I think I'll serve this with Coca Cola.
One of the rules I have when it comes to cocktails is that when the booze is forward, it's important to use something that you would drink on its own. That doesn't mean that you should rush out and buy a case of Pappy van Winkle for your Bourbon and Coke, but your base liquor should be palatable. Not necessarily a great sipping liquor, but it should be something in the neighborhood of, "Yeah, I'll have one more." So why turn a great cocktail on its head and bring one of the side flavors to the forefront? Sweet vermouth is a drink in certain backward parts of the world (Western Europe), but let's keep it as the secondary flavor in one of the great cocktails on earth. Reverse Manhattan What's next, a reverse Margarita? Three parts lime juice, three parts Triple Sec, one part tequila. Yum!
Food and cooking tips, Large-breasted Muscovy ducks, young wild pigs, bartenders who use vermouth in Martinis (but not too much), pork belly that doesn't have 5-spice, low-temperature-roast chicken, and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible!
Comments
(Jump to bottom of comments)1
3
Posted by: Skip at January 17, 2021 04:01 PM (Cxk7w)
2
Yes! Wonderful food!
Posted by: AZ deplorably isolated at January 17, 2021 04:01 PM (gtatv)
3
I'll alert the others that a nood has occured.
Posted by: AZ deplorably isolated at January 17, 2021 04:02 PM (gtatv)
4
Should not have stopped to read the content.
Posted by: Mister Scott (formerly GWS) at January 17, 2021 04:02 PM (JUOKG)
5
gotta sous vide that shit
Posted by: ghost of hallelujah at January 17, 2021 04:03 PM (oAY8z)
6
It was brought up some weeks ago putting molasses on French toast, well it's on the menu tomorrow so maybe
Posted by: Skip at January 17, 2021 04:04 PM (Cxk7w)
7
we eat our ribs unsauced, yes sous vided, saltpepperpaprika maybe garlic salt
Posted by: ghost of hallelujah at January 17, 2021 04:04 PM (oAY8z)
8
If I bought a $400 chef's knife, I'd also be placing a $5000 emergency room reservation. Why don't I just cut out the middle man and saw a random digit off with the cutlery on hand?
Posted by: bear with asymmetrical balls at January 17, 2021 04:05 PM (H5knJ)
9
My food adventures this week included pulling a temperature probe out of a rack of ribs in the Traeger without protecting my fingers. The result was a nasty burn and a blistered thumb.
And I know none of the AoSHQ foodies have ever similarly injured themselves around hot and sharp instruments.
And I know none of the AoSHQ foodies have ever similarly injured themselves around hot and sharp instruments.
Posted by: Brother Northernlurker just another guy at January 17, 2021 04:06 PM (lgiXo)
10
I've always admitted to having the palette of a hobo but the pre cooked baby back ribs by Kingsford are as good as any I've had and they take 15 minutes in the oven. And they come in its own cooking tray.
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 04:07 PM (TSEbs)
Posted by: ghost of hallelujah at January 17, 2021 04:08 PM (oAY8z)
12
Molasses or cane syrup in your BBQ sauce to make it stick and a little sweet.
Posted by: Tom Pain at January 17, 2021 04:08 PM (8q5z0)
13
What Little Debbie recipe?
Posted by: IrishEi at January 17, 2021 04:09 PM (sGotD)
14
I have taken a pan out of the oven, put it down, taken off the oven mitt and promptly grabbed the pan again!
Posted by: CharlieBrown'sDildo at January 17, 2021 04:09 PM (feQdn)
15
fallen back into my carb addiction
Posted by: Herr Frau Doktor vmom Staunch Demofaszi (on gab as @vm) at January 17, 2021 04:09 PM (nUhF0)
16
I bought a cookie sheet this week.
Posted by: grammie winger at January 17, 2021 04:10 PM (gm3d+)
17
grammie, my local Giant had a free recipe book with a bunch of sheet pan dinner recipes. One pan to rule them all.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:12 PM (sd8p8)
18
It was brought up some weeks ago putting molasses on French toast, well it's on the menu tomorrow so maybe
Posted by: Skip at January 17, 2021 04:04 PM (Cxk7w)
~~~~~
I keep telling you guys...try caramel sauce on French toast. It's the best.
Posted by: Skip at January 17, 2021 04:04 PM (Cxk7w)
~~~~~
I keep telling you guys...try caramel sauce on French toast. It's the best.
Posted by: IrishEi at January 17, 2021 04:13 PM (sGotD)
19
I have a zwilling santoku cleaver I paid about $400 for. Use it all the time. Nobody else is allowed to touch it.
Posted by: Nckate at January 17, 2021 04:13 PM (PGh3U)
20
hmmm. The hasselback recipe reminds me of a restaurant on the hills above Annecy in France. The cowbells around the sheep make a lovely sound. We were able to bring the girls there when we came back for a family vacation....
Posted by: Iris at January 17, 2021 04:14 PM (6lKe4)
21
I recently saw a chocolate mousse recipe that used heavy creme and choc chips. Now that I have the creme, can't find the recipe. Any ideas?
Posted by: Infidel at January 17, 2021 04:14 PM (twGU3)
22
Nobody else is allowed to touch it.
Posted by: Nckate at January 17, 2021 04:13 PM (PGh3U)
~~~~~
Like Mom's "good scissors."
Posted by: Nckate at January 17, 2021 04:13 PM (PGh3U)
~~~~~
Like Mom's "good scissors."
Posted by: IrishEi at January 17, 2021 04:14 PM (sGotD)
23
This is. . . *shakes head in disgust*
First, there was reduced price hot lunch, then free lunch, then free breakfat, then free dinner, then sending kids hme in Fridays with a backpack full of food, then summer food trucks delivering hotmeals in poor neighborhoods, and now this: free grocery stores.
https://tinyurl.com/yxhj6uws
It's a wonder our public schools find time to *teach* students. Oh.
First, there was reduced price hot lunch, then free lunch, then free breakfat, then free dinner, then sending kids hme in Fridays with a backpack full of food, then summer food trucks delivering hotmeals in poor neighborhoods, and now this: free grocery stores.
https://tinyurl.com/yxhj6uws
It's a wonder our public schools find time to *teach* students. Oh.
Posted by: Lizzy at January 17, 2021 04:15 PM (bDqIh)
24
There is a company called Kai... Also known as kershaw based here near Portland OR. They make some amazing chef knifes and kitchen knife sets. They can be very expensive but once a year they have a factory sale that I often go to. I got a $500 Damascus chef knife for $160 also I stock up on their lower end but still sharp kitchen and chef knifes, they are in bins and can be as low as 3-4$ ea.
Posted by: KarlHungus at January 17, 2021 04:15 PM (I0oUO)
25
Posted by: sharon(willow's apprentice) at January 17, 2021 04:12 PM (sd8p
sharon, I really don't have plans to use it, but now if somebody says "Do you have a cookie sheet?", I can say Yes.
sharon, I really don't have plans to use it, but now if somebody says "Do you have a cookie sheet?", I can say Yes.
Posted by: grammie winger at January 17, 2021 04:15 PM (gm3d+)
26
I think I'll make give that potato fondue recipe a try. I'll tweak some stuff, skip the kirsch which I don't care for. Not sure about pickling the onions. I love cornichon on the side to cut the richness
Posted by: ghost of hallelujah at January 17, 2021 04:15 PM (oAY8z)
27
Best treatment for burns: vinegar. Dulls the pain and stops blisters from forming.
Posted by: JuJuBee at January 17, 2021 04:16 PM (gvdU0)
28
Posted by: Nckate at January 17, 2021 04:13 PM (PGh3U)
I had a $5 cleaver I bought in Oakland Chinatown that took a nice edge and was s good weight.
And when it chipped after 10 years I just tossed it!
I had a $5 cleaver I bought in Oakland Chinatown that took a nice edge and was s good weight.
And when it chipped after 10 years I just tossed it!
Posted by: CharlieBrown'sDildo at January 17, 2021 04:16 PM (feQdn)
29
The best value in kitchen knives I have found is Victorinox. Yeah the Swiss Army Knife company. Not expensive, come razor sharp, and a sharpening steel (used correctly) will maintain that edge for a very long time.
Another possibility are Mora knives. They are usually sold as outdoors tools but do just fine in the kitchen as long as you don't need a very large blade likea chef's knife.
Another possibility are Mora knives. They are usually sold as outdoors tools but do just fine in the kitchen as long as you don't need a very large blade likea chef's knife.
Posted by: JTB at January 17, 2021 04:16 PM (7EjX1)
30
I only burn my hands on drill bits.
Posted by: Skip at January 17, 2021 04:16 PM (Cxk7w)
31
I have taken a pan out of the oven, put it down, taken off the oven mitt and promptly grabbed the pan again!
Well, you're smarter than me. I've just reached in and grabbed the handle. More than once!
Well, you're smarter than me. I've just reached in and grabbed the handle. More than once!
Posted by: dartist at January 17, 2021 04:16 PM (+ya+t)
32
Bob Kramer or is there another Kramer named Jim also making knives? Crazy Jim Kramer hopefully isn't.
Posted by: Nckate at January 17, 2021 04:18 PM (PGh3U)
Posted by: Yudhishthira's Dice at January 17, 2021 04:18 PM (Bvn1K)
34
I had a Kershaw skinning knife I really liked.
Posted by: Yudhishthira's Dice at January 17, 2021 04:19 PM (Bvn1K)
35
Posted by: Nckate at January 17, 2021 04:18 PM (PGh3U)
Well...shit. You are correct. Thanks for catching the error.
Well...shit. You are correct. Thanks for catching the error.
Posted by: CharlieBrown'sDildo at January 17, 2021 04:21 PM (feQdn)
36
Believe it or not, molasses is good on baked fish. Try a whiter fish as opposed to a redder one.
Posted by: Caesar North of the Rubicon at January 17, 2021 04:22 PM (BMmaB)
37
Bbq sauce ass is like swamp ass?
Posted by: KarlHungus at January 17, 2021 04:22 PM (I0oUO)
38
grammie, I got an insta pot for Christmas and I have a feeling it will be just like your cookie sheet purchase. When people ask if I have an insta pot, I can say yes, yes I do. Whether I will use it is another story.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:22 PM (sd8p8)
Posted by: weft cut-loop at January 17, 2021 04:22 PM (nOQ/t)
40
>>sharon, I really don't have plans to use it, but now if somebody says "Do you have a cookie sheet?", I can say Yes.
grammie, you should bing "sheet pan dinner" or search that on food sites such as Food network.
https://tinyurl.com/y6mr9n94
Easy way to prepare a meal, if you're interested in a new adventure in cooking
grammie, you should bing "sheet pan dinner" or search that on food sites such as Food network.
https://tinyurl.com/y6mr9n94
Easy way to prepare a meal, if you're interested in a new adventure in cooking
Posted by: Lizzy at January 17, 2021 04:22 PM (bDqIh)
41
15 fallen back into my carb addiction
Posted by: Herr Frau Doktor vmom Staunch Demofaszi (on gab as @vm) at January 17, 2021 04:09 PM (nUhF0)
Me, too--had a temporary lapse because Mom's birthday. Pizza, chips, cake, all the excellent snacks. I enjoyed them very much, and I'm back to low carb today. I think it's ok to have a day of gluttony now and then.
Posted by: Herr Frau Doktor vmom Staunch Demofaszi (on gab as @vm) at January 17, 2021 04:09 PM (nUhF0)
Me, too--had a temporary lapse because Mom's birthday. Pizza, chips, cake, all the excellent snacks. I enjoyed them very much, and I'm back to low carb today. I think it's ok to have a day of gluttony now and then.
Posted by: April, Freedom Now! at January 17, 2021 04:23 PM (OX9vb)
42
I use molasses in my chili.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:23 PM (sd8p8)
43
grape nuts....the new survival food. Who knew?
Posted by: Dave Smith at January 17, 2021 04:23 PM (wm53o)
Posted by: Martini Farmer - Now a Pirate Hoisting the Black Flag at January 17, 2021 04:23 PM (3H9h1)
45
For knives I got with Henkels, the made in Germany stuff not the bs made in China. I also have some Cutco knives for pairing knives, steak knives, etc. And then there are the Chicago Cutlery knives that are so old I might be able to guess the decade they were made and get within a decade or two.
Posted by: Quint at January 17, 2021 04:23 PM (Rt/LJ)
46
I use a Henckels knife in the kitchen. Must be soft steel because it dulls easy but I swipe it on a cheap ceramic sharpener and it'll shave hair. Good enough for me.
Posted by: dartist at January 17, 2021 04:24 PM (+ya+t)
47
Made a pot of Zesty Chicken and Tortellini soup today. We try a new soup each week and there's been only one clunker among them.
The nice thing about soups is that they last for days and recipes are a guideline, not a rule book. Ingredients more or less or tossing in something extra (kale and dried mushrooms in this case) doesn't ruin it.
Made a pot of Zesty Chicken and Tortellini soup today. We try a new soup each week and there's been only one clunker among them.
The nice thing about soups is that they last for days and recipes are a guideline, not a rule book. Ingredients more or less or tossing in something extra (kale and dried mushrooms in this case) doesn't ruin it.
Posted by: Hadrian the Seventh at January 17, 2021 04:24 PM (mht8P)
48
Thanks Lizzy!
Posted by: grammie winger at January 17, 2021 04:25 PM (gm3d+)
49
I have watched a lot of the Binging with Babish videos. I have yet to see politics mentioned. Aside from that I think it is a good bet he is leftist. I think his new home is located in Brooklyn.
Other than that he has opened my eyes to cooking and is one of the forces guiding me as I try to cook my own food instead of going out and buying.
Other than that he has opened my eyes to cooking and is one of the forces guiding me as I try to cook my own food instead of going out and buying.
Posted by: Scuba_Dude at January 17, 2021 04:25 PM (mcfjc)
50
I bought a lovely piece of halibut at teh farmers market this morning. Trying to decide how to cook it. Any ideas?Also, Jerusalem artichokes.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:25 PM (sd8p8)
51
sharon, don't let the Instant Pot intimidate you, as I did. There are tons of videos out there. Check out SixSistersStuff.
Posted by: creeper at January 17, 2021 04:26 PM (XxJt1)
52
And then there are the Chicago Cutlery knives that
are so old I might be able to guess the decade they were made and get
within a decade or two.
Posted by: Quint at January 17, 2021 04:23 PM (Rt/LJ)
I have Chicago Cutlery knives from the 70's.
are so old I might be able to guess the decade they were made and get
within a decade or two.
Posted by: Quint at January 17, 2021 04:23 PM (Rt/LJ)
I have Chicago Cutlery knives from the 70's.
Posted by: grammie winger at January 17, 2021 04:26 PM (gm3d+)
53
Not really for this thread, but after people talking about Tab in the last thread, does anyone remember the liquid hell that was Like Cola? It was a non- caffeine 7up product and tasted like crap. It was the only drink sold at the Farm Progress show in 83, and we almost died of thirst because of it.
Posted by: Nobody at January 17, 2021 04:28 PM (1Du09)
54
I watched a video yesterday involving people eating a Middle Eastern pastry called bourekes. They looked really good
Is anyone familiar with them?
Is anyone familiar with them?
Posted by: Brother Northernlurker just another guy at January 17, 2021 04:28 PM (lgiXo)
55
Creeper, first my son has to deliver it to my apartment. It was gift from my DIL's sister and I was Ubering back to my apartment the day I got it and had too much to carry. He lives way over the other side of DC hasn;t made his way cross town to deliver it to me yet. Both my sons are crazy into Sous Vide so I imagine I will have lots of advice once I actually get my hands on it.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:29 PM (sd8p8)
56
Knife wise I have a set of knives from Belgique. Picked them up many years ago in Macy's IIRC.
Have not had a problem with them and I use the honing tool to keep an edge on it.
Have not had a problem with them and I use the honing tool to keep an edge on it.
Posted by: Scuba_Dude at January 17, 2021 04:29 PM (mcfjc)
57
50 I bought a lovely piece of halibut at teh farmers market this morning. Trying to decide how to cook it. Any ideas?Also, Jerusalem artichokes.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:25 PM (sd8p
I have a severe allergy to fish in the flatfish family. But artichokes in butter and garlic sound wonderful.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:25 PM (sd8p
I have a severe allergy to fish in the flatfish family. But artichokes in butter and garlic sound wonderful.
Posted by: Ladyl at January 17, 2021 04:30 PM (TdMsT)
58
Ordinary American, are you reading the food thread? I returned to the book thread, and saw your question about duck and rabbit.
There is a big international food market in Columbus, and I went there expecting to find duck. I did, and was surprised to find rabbit, as well. I tasted some myself--it's a pleasant, mild meat, but a bit dry, even though I crockpotted it.
There is a big international food market in Columbus, and I went there expecting to find duck. I did, and was surprised to find rabbit, as well. I tasted some myself--it's a pleasant, mild meat, but a bit dry, even though I crockpotted it.
Posted by: April, Freedom Now! at January 17, 2021 04:31 PM (OX9vb)
59
I have watched a lot of the Binging with Babish videos. I have yet to see politics mentioned. Aside from that I think it is a good bet he is leftist.
Posted by: Scuba_Dude
Babish is cool. Just don't bother with Adam Ragusa. Ass ass ass journalist who realized his degree was worthless and then infect the rest of us with his disease.
Posted by: Scuba_Dude
Babish is cool. Just don't bother with Adam Ragusa. Ass ass ass journalist who realized his degree was worthless and then infect the rest of us with his disease.
Posted by: weft cut-loop at January 17, 2021 04:31 PM (nOQ/t)
60
I have Chicago Cutlery knives from the 70's.
Posted by: grammie winger at January 17, 2021 04:26 PM (gm3d+)
same time frame for sure. Thinking back, I was wondering if they were from the Sixties but yeah, they are most likely from the 70s.
Posted by: grammie winger at January 17, 2021 04:26 PM (gm3d+)
same time frame for sure. Thinking back, I was wondering if they were from the Sixties but yeah, they are most likely from the 70s.
Posted by: Quint at January 17, 2021 04:31 PM (Rt/LJ)
61
ALso, everyone that likes odd-ball humor should check out You Suck At Cooking.
If you don't get it, you can't be my friend.
If you don't get it, you can't be my friend.
Posted by: weft cut-loop at January 17, 2021 04:33 PM (nOQ/t)
62
You Suck At Cooking is just about my favorite U-Toob channel. The guy is a genius.
Posted by: Sharkman at January 17, 2021 04:35 PM (7IHSe)
63
They* are rebooting The Equalizer into a series with Queen Latifah in the titular role.
YHGTBFKM.
*The Asshoes Who Destroy All That Is Good Because They Can
YHGTBFKM.
*The Asshoes Who Destroy All That Is Good Because They Can
Posted by: Sharkman at January 17, 2021 04:35 PM (7IHSe)
64
Huh. I thought the food thread was a little early today. I made sage shortbread cookies this week, from a cookbook called "Dessert Person" that a friend gave me for Christmas. So the opposite of the cookbooks I tend to buy for myself.
I also made blueberry pie from a 1966 cookbook, the Better Homes and Gardens Pies and Cakes book. Pastry shell. Then meringue shell over it. Then blueberries. Then whipped cream over the top.
Less of a recipe than a description, and that's how it was presented in the book, too, as a paragraph.
I stabilized the whipped cream using gelatin, though the recipe didn't call for it, because I wanted to eat it over several days.
Photos in nic.
I also made blueberry pie from a 1966 cookbook, the Better Homes and Gardens Pies and Cakes book. Pastry shell. Then meringue shell over it. Then blueberries. Then whipped cream over the top.
Less of a recipe than a description, and that's how it was presented in the book, too, as a paragraph.
I stabilized the whipped cream using gelatin, though the recipe didn't call for it, because I wanted to eat it over several days.
Photos in nic.
Posted by: Stephen Price Blair at January 17, 2021 04:36 PM (2lndx)
65
I went to the grocery store specifically to pick up a piece of salmon for smoking. But I just went to get it and I didn't bring it home.
Fortunately, I checked the bill and I didn't pay for it so I must have left it at the till.
Shucks.
Fortunately, I checked the bill and I didn't pay for it so I must have left it at the till.
Shucks.
Posted by: Brother Northernlurker just another guy at January 17, 2021 04:36 PM (lgiXo)
66
Sir, may I have more?
Posted by: Oliver Twist at January 17, 2021 04:37 PM (r+sAi)
67
Is anyone familiar with them?
Posted by: Brother Northernlurker just another guy at January 17, 2021 04:28 PM (lgiXo)
Bourekes....yes! My grandmother used to make them all of the time. They are fantastic!
Posted by: Brother Northernlurker just another guy at January 17, 2021 04:28 PM (lgiXo)
Bourekes....yes! My grandmother used to make them all of the time. They are fantastic!
Posted by: CharlieBrown'sDildo at January 17, 2021 04:38 PM (feQdn)
68
Here is my bargain gourmet meal for one this week. The supermarket had a big meaty duck leg for $3.70. Was a little intimidated but the directions said to roast covered for 1 1/2 hrs at 350 after pricking the skin and salt and pepper, then uncover raise heat to 400 for 30 minutes. When uncovered, I added a bunch of mini purple potatoes to the accumulated duck fat. Once skin had crisped, glazed with mixture of mango balsamic, orange agrumento evoo, honey mustard, apricot jam and a squeeze of mandarin orange. Roasted some brussel sprouts.
Gourmet meal for under $8.00.
Gourmet meal for under $8.00.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:38 PM (sd8p8)
69
>>ALso, everyone that likes odd-ball humor should check out You Suck At Cooking.
Heh, yes. Food videos came up at a recent family event, and my neice who is getting into baking mentoned that (fortunately, ace had linked to it, so I knew it).
Also, am I the only one who finds the little 1-2 min cooking/baking videos on epicurious.com mesmerizing? I'll be looking at a recipe and the videos will pop up on the side, and next thing I know I've watch 5 or more. . .
Heh, yes. Food videos came up at a recent family event, and my neice who is getting into baking mentoned that (fortunately, ace had linked to it, so I knew it).
Also, am I the only one who finds the little 1-2 min cooking/baking videos on epicurious.com mesmerizing? I'll be looking at a recipe and the videos will pop up on the side, and next thing I know I've watch 5 or more. . .
Posted by: Lizzy at January 17, 2021 04:38 PM (bDqIh)
70
Sharon--you must be an accomplished cook.
Posted by: Ladyl at January 17, 2021 04:39 PM (TdMsT)
71
I was going to recommend a YT channel called "Cooking in Russia" if you like straight up cooking with not a lot of entertainment. I remember trying this guy's Borscht recipe and it was fantastic. I haven't thought about the site in ages and it turns out his last video was over a year ago. Except he has a new one that came out today lol. Weird.
Posted by: Quint at January 17, 2021 04:39 PM (Rt/LJ)
Posted by: grammie winger at January 17, 2021 04:40 PM (gm3d+)
73
I bid $5 for your $400 chefs knife.
Posted by: Guy Mohawk at January 17, 2021 04:41 PM (r+sAi)
74
I got a ZWILLING-Henckels Pro 7-inch Rocking Santoku Knife for Christmas 2019. Was in ER NYE 2019. 7 stitches.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 04:42 PM (ju2Fy)
Posted by: weft cut-loop at January 17, 2021 04:43 PM (nOQ/t)
76
Back before Chicago Cutlery went Chinese, they were dollar for dollar, the best high-carbon steel blades in the business. Now, they're utter crap.
I buy Trattoria commercial knives from a local restaurant supply house. Equivalent to the Victornox, but made in Brazil. White, Fibrox handles with some truly great ergonomics. And they take and hold a great edge. About $20 per blade, on average. Hunting knives are Tommy McKissack, though. Former Knifemaker's Guild member, working out of Sonora, TX.
Jim
Sunk New Dawn
Galveston, TX
I buy Trattoria commercial knives from a local restaurant supply house. Equivalent to the Victornox, but made in Brazil. White, Fibrox handles with some truly great ergonomics. And they take and hold a great edge. About $20 per blade, on average. Hunting knives are Tommy McKissack, though. Former Knifemaker's Guild member, working out of Sonora, TX.
Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at January 17, 2021 04:44 PM (QzJWU)
77
Just had a club sandwich at my tennis club. Amazing how such a basic sandwich can have such a wide range from bad to good .
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 04:44 PM (2DOZq)
78
I have Chicago Cutlery knives from the 70's.
Posted by: grammie winger at January 17, 2021 04:26 PM (gm3d+)
same time frame for sure. Thinking back, I was wondering if they were from the Sixties but yeah, they are most likely from the 70s. Posted by: Quint at January 17, 2021 04:31 PM (Rt/LJ)
I used to sell Chicago Cutlery at a hardware store I worked at back in the 70's, good old Rancho Hardware in Los Altos. Back then, Chicago Cutlery was the real deal.
I've told this story here before, but it's too good to not tell again. One of my buddies working at there (I was manning the register and watching as the knives were right up front). Some old guy was looking at the knife sets, and wanted to check out the CC stuff. My buddy opened the case, handed him one of the smaller paring knives and said "be careful, these are REALLY Sharp!" And, as if on command, the guy took his thumb and ran it along the blade. Of course being razor sharp, there was that long, pregnant pause as 2 18 year old kids stood with their eyes bugging out trying hard to not to laugh. And it did not disappoint. The hemorrhaging began we freaked out, general mayhem ensued. And, that was a "no sale".
Posted by: grammie winger at January 17, 2021 04:26 PM (gm3d+)
same time frame for sure. Thinking back, I was wondering if they were from the Sixties but yeah, they are most likely from the 70s. Posted by: Quint at January 17, 2021 04:31 PM (Rt/LJ)
I used to sell Chicago Cutlery at a hardware store I worked at back in the 70's, good old Rancho Hardware in Los Altos. Back then, Chicago Cutlery was the real deal.
I've told this story here before, but it's too good to not tell again. One of my buddies working at there (I was manning the register and watching as the knives were right up front). Some old guy was looking at the knife sets, and wanted to check out the CC stuff. My buddy opened the case, handed him one of the smaller paring knives and said "be careful, these are REALLY Sharp!" And, as if on command, the guy took his thumb and ran it along the blade. Of course being razor sharp, there was that long, pregnant pause as 2 18 year old kids stood with their eyes bugging out trying hard to not to laugh. And it did not disappoint. The hemorrhaging began we freaked out, general mayhem ensued. And, that was a "no sale".
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 04:45 PM (L8ADy)
79
Gonna try chicken fried chicken for dinner tonight.
Posted by: That Guy What Always Says Yeah Buddy TM at January 17, 2021 04:45 PM (R5lpX)
80
Cooked up a Prime rib eye from Costco I was saving for a treat with a bunch of different kinds of mushrooms and onions. Recipe suggested a red wine sauce that was really, really good. I got lucky on that one.
Posted by: dartist at January 17, 2021 04:46 PM (+ya+t)
81
Amazing how such a basic sandwich can have such a wide range from bad to good .
Posted by: Mr. Meeseeks
-------------------
Which one did the tennis club have?
Posted by: Mr. Meeseeks
-------------------
Which one did the tennis club have?
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 04:46 PM (ju2Fy)
82
Ladyl, I have always liked to cook. It started because my mother was, I won't say terrible, just uninspired cook. I started cooking in self defense. After awhile I found that most restaurant meals were not as good as what I could do myself and for a lot less money. So, I would experiment.Last week I asked for Moroccan spice mix idea from the horde and I think Boots gave me a recipe. Yesterday I tried the Chicken Tagini and butternut squash recipe and although it tasted good, the squash was overdone and mush and I think dates would work better than golden raisins so will make some changes and try again.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:47 PM (sd8p8)
83
Mmmmmmmm, big meaty duck leg!
Posted by: Homer Simpson at January 17, 2021 04:48 PM (63Dwl)
84
One of the great things about living in Kansas City - the grocery stores almost all have a 4 (or more) wide section of BBQ sauces, many of them small batch local stuff.
For kitchen knives the key is the sharpening. If you want the *very best* get an EdgePro - https://www.edgeproinc.com/
The ever-indulgent wife went a little nuts and got me a Pro but all you need is the much less expensive Apex. It will give you a smooth, perfect, and *consistent* edge.
For kitchen knives the key is the sharpening. If you want the *very best* get an EdgePro - https://www.edgeproinc.com/
The ever-indulgent wife went a little nuts and got me a Pro but all you need is the much less expensive Apex. It will give you a smooth, perfect, and *consistent* edge.
Posted by: KCSteve at January 17, 2021 04:49 PM (gw2g1)
85
VwhpK , tell us about your life. Be specific.
Posted by: weft cut-loop at January 17, 2021 04:49 PM (nOQ/t)
86
I've used Chicago Cutlery in the past. Another good value, especially older ones. They don't come as sharp as I would like but they sharpen easily and a decent steel will maintain that edge.
I think it is worth the effort to learn to sharpen and hone knives, especially kitchen knives. They are safer to use if properly sharp and it's a valuable skill.
I think it is worth the effort to learn to sharpen and hone knives, especially kitchen knives. They are safer to use if properly sharp and it's a valuable skill.
Posted by: JTB at January 17, 2021 04:49 PM (7EjX1)
87
Which one did the tennis club have?
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 04:46 PM (ju2Fy)
This one happened to be very good. They changed cooks / restaurant mgr. Prior to that the sandwich was always meh . I had quit ordering it. Glad I gave it a chance again.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 04:46 PM (ju2Fy)
This one happened to be very good. They changed cooks / restaurant mgr. Prior to that the sandwich was always meh . I had quit ordering it. Glad I gave it a chance again.
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 04:49 PM (2DOZq)
88
Tonight we are having barbeque ribs-already made by the folks at the PA Dutch market. They just need to be heated up
with extra sauce. FenSpouse is responsible for that. I am tired out from church and seeing and talking to people afterwards. Nobody believes I am an introvert, but I really am.
with extra sauce. FenSpouse is responsible for that. I am tired out from church and seeing and talking to people afterwards. Nobody believes I am an introvert, but I really am.
Posted by: FenelonSpoke at January 17, 2021 04:50 PM (VP4Cd)
89
Watch out, Horde. Someone's driving a team of diarreatic horses around the thread. Step lively.
Posted by: creeper at January 17, 2021 04:50 PM (XxJt1)
90
Found a $4 cioppino prep sauce mix at my Safeway today (never saw it before)...gonna make a "slumming" type of fish cioppino to "celebrate" Wednesday with canned clams, canned tuna, frozen mussels, frozen shrimp, and Aldi white wine (and a bunch of roasted veg added b/c veg is cheap...although so are canned clams and tuna
...might have my kid make some homemade French baguettes to go with...
...might have my kid make some homemade French baguettes to go with...Posted by: Nova local at January 17, 2021 04:51 PM (fd9Za)
91
I got a ZWILLING-Henckels Pro 7-inch Rocking Santoku Knife for Christmas 2019. Was in ER NYE 2019. 7 stitches.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 04:42 PM--
Bought an Ugly Stick 7" fillet knife. You do not want to put your fingers anywhere near that blade. It will also cut through finger nails without much pressure.
I got a ZWILLING-Henckels Pro 7-inch Rocking Santoku Knife for Christmas 2019. Was in ER NYE 2019. 7 stitches.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 04:42 PM--
Bought an Ugly Stick 7" fillet knife. You do not want to put your fingers anywhere near that blade. It will also cut through finger nails without much pressure.
Posted by: Mister Scott (formerly GWS) at January 17, 2021 04:51 PM (JUOKG)
92
Afternoon.
Anyone here willing to spend $200 bucks on a fancy Japanese water boiler?
Cuz one of my dorky internet friends did.
https://tinyurl.com/y5jkc7hk
I'm fine with a simple tea kettle myself.
Anyone here willing to spend $200 bucks on a fancy Japanese water boiler?
Cuz one of my dorky internet friends did.
https://tinyurl.com/y5jkc7hk
I'm fine with a simple tea kettle myself.
Posted by: Robert at January 17, 2021 04:52 PM (1Yy3c)
93
I am tired out from church and seeing and talking to people afterwards.
Posted by: FenelonSpoke at January 17, 2021 04:50 PM (VP4Cd)
First thing Rev does when he gets home from church is take a long nap. It takes it out of you, it does.
Posted by: FenelonSpoke at January 17, 2021 04:50 PM (VP4Cd)
First thing Rev does when he gets home from church is take a long nap. It takes it out of you, it does.
Posted by: grammie winger at January 17, 2021 04:52 PM (gm3d+)
Posted by: creeper at January 17, 2021 04:52 PM (XxJt1)
95
Posted by: weft cut-loop at January 17, 2021 04:49 PM (nOQ/t)
Does it tell you anything that they contributed to a food thread by telling people to eat s***. That is something they enjoy?!!
Does it tell you anything that they contributed to a food thread by telling people to eat s***. That is something they enjoy?!!
Posted by: FenelonSpoke at January 17, 2021 04:52 PM (VP4Cd)
96
Sliced open my hand when I was ten with a sharp as hell filet knife.
Posted by: Mr Aspirin Factory at January 17, 2021 04:53 PM (8A6TS)
97
Biden's favorite food is Gerber's sweet potato and Ensure.
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 04:53 PM (2DOZq)
98
Hiya CBD!
I was out all day yesterday and got home around 530. Oldest man child has dinner with me most Saturday nights. I didn't hit the grocery store on the way home, so I had to figure out a meal with what I already had.
I chopped up a big onion and sautéed it with ground ginger and garlic in olive oil. Then I added a pint of frozen homemade chicken stock and a glob of masaman curry. I let it come to a boil and threw in a pork tenderloin and some frozen peas and carrots.
In the oven for and hour covered and an hour uncovered.
Served with jasmine rice. It was insanely good. Like lick your plate good.
I was out all day yesterday and got home around 530. Oldest man child has dinner with me most Saturday nights. I didn't hit the grocery store on the way home, so I had to figure out a meal with what I already had.
I chopped up a big onion and sautéed it with ground ginger and garlic in olive oil. Then I added a pint of frozen homemade chicken stock and a glob of masaman curry. I let it come to a boil and threw in a pork tenderloin and some frozen peas and carrots.
In the oven for and hour covered and an hour uncovered.
Served with jasmine rice. It was insanely good. Like lick your plate good.
Posted by: nurse ratched at January 17, 2021 04:53 PM (U2p+3)
99
Anyone know much about DynaGlo smokers?
Posted by: Mr Aspirin Factory at January 17, 2021 04:54 PM (8A6TS)
100
i am proud to announce tommmorow in Brattleboro is Joe Bidum day. Anybody wearing a Bidin/Harrus T shirt gets a free cup of coffee from Starbucks.....
Posted by: Mary Clogginstein from Brattleboro, VT at January 17, 2021 04:54 PM (DZprG)
101
There is a place called Seasons Olive Oil and Vinegar Taproom in Annapolis. They actually have containers and you can taste all the different olive oils and balsamics. I visited once and got hooked on the place. They are on the net and ship for a flat $10 fee. They have marvelous stuff. The orange agrumento olive oil is actually olives crushed with oranges. They have wonderful recipes and have gift assortments for the holidays. I have sent gifts to foodies in my life over the years and everybody raves about them.
The 18 year balsamic is probably my favorite and most versatile. I've done pork glazes with that and blackberry preserves and chicken with the white mango balsamic.
The 18 year balsamic is probably my favorite and most versatile. I've done pork glazes with that and blackberry preserves and chicken with the white mango balsamic.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:55 PM (sd8p8)
102
I prefer traditional butcher block cutting boards. They can hold up for decades, can be cleaned or refreshed and kept safe. And they don't kill your knife edge quickly.
I haven't tried any of the bamboo cutting boards so popular on Amazon. Anyone with experience using them?
I haven't tried any of the bamboo cutting boards so popular on Amazon. Anyone with experience using them?
Posted by: JTB at January 17, 2021 04:55 PM (7EjX1)
103
Is he an introvert too? I only had to lead the discussion group and then do church and then talk to people in church and on the phone or in person at their house. It's not as if I had two services and then had to do a nursing home service. This may be a young person's "game" Maybe I'll get the nap during tonight's family movie.
Posted by: FenelonSpoke at January 17, 2021 04:55 PM (VP4Cd)
104
Re: molasses. My eyes were opened to the varied world of molasses when I went to the sweet syrup aisle of a middle eastern grocery store. There are all kinds of molasses there, and I think they're 1000x better-tasting than that awful bitter stuff we have here in North America. They make it out of everything: raisins, figs, dates, anything with sugar in it. My favourite is grape molasses. It's sweet and dark, but with no nasty strong aftertaste.
Posted by: Dr. Mabuse at January 17, 2021 04:56 PM (+sPbZ)
105
Just tried Pop Tarts Mini Bites (strawberry). A guilty pleasure.
Posted by: JuJuBee at January 17, 2021 04:56 PM (gvdU0)
106
BTW, as far as spending $400 for a chef knife, heck yes. But knives are a hobby of mine. I think I have just a few that are that inexpensive. To be fair, I haven't thrown a lot at cooking knives - because I need a spot to display them (my kitchen has no walls). I have knife making friends, and one in particular I'm going to ask once I figure something out that's not hideous.
A perfectly functional knife that will give a lifetime of service can be had for not a whole lot of outlay. North Arm Knives for instance has gorgeous CNC blades from S35VN. You CAN get a harder rockwell hardness, but it's silly with a kitchen knife. https://northarmknives.com/ These would fall into the low-midrange pricey. TBH, I use a friggin' 8" chef knife for almost everything, even though I've got an entire block full of sizes.
A perfectly functional knife that will give a lifetime of service can be had for not a whole lot of outlay. North Arm Knives for instance has gorgeous CNC blades from S35VN. You CAN get a harder rockwell hardness, but it's silly with a kitchen knife. https://northarmknives.com/ These would fall into the low-midrange pricey. TBH, I use a friggin' 8" chef knife for almost everything, even though I've got an entire block full of sizes.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 04:57 PM (L8ADy)
107
Is he an introvert too?
Fen - no, quite the opposite. Extremely outgoing. I think there's something about preaching that takes all the energy you've got.
Fen - no, quite the opposite. Extremely outgoing. I think there's something about preaching that takes all the energy you've got.
Posted by: grammie winger at January 17, 2021 04:57 PM (gm3d+)
108
Youtube video cooking shows:
You suck at Cooking - oddball humor channel
Binging with Babish - actual attempt at real home made recipes
Raguesa - Leftist clown, but with real information for home cooking
Tasting History with Max Miller - ancient & historical recipes
Townsends - the king of colonial cooking and 18th century things
You suck at Cooking - oddball humor channel
Binging with Babish - actual attempt at real home made recipes
Raguesa - Leftist clown, but with real information for home cooking
Tasting History with Max Miller - ancient & historical recipes
Townsends - the king of colonial cooking and 18th century things
Posted by: weft cut-loop at January 17, 2021 04:57 PM (nOQ/t)
109
I have a number of 'good' knives and as long as I put the steel to them now and then, they're terrific. But, the one I use the most is my grandmother's everyday wooden handled butcher knife - NOT stainless and holds an edge forever. Certainly not suitable for all needs but it just feels so right.
Posted by: Tonypete at January 17, 2021 04:58 PM (Rvt88)
110
I had one of the best meals I've ordered from a local place. First up, BBQ brisket bun. This looks like a Hom Bau if you've seen those. The bun is brioche dough. Brisket was tender. Sauce on the side and it was tasty, not sweet. I got potato salad as a side. No mayo on this one. It did have dill and just very different.
They do a pulled pork version, which I may try next time. The place is SugarFoot's BBQ
They do a pulled pork version, which I may try next time. The place is SugarFoot's BBQ
Posted by: Notsothoreau - look forward at January 17, 2021 04:58 PM (YynYJ)
111
Mentioned in previous thread my favorite grocery store is forcing their employees to wear t-shirts with following message:
Front-side: United
Back-Side: Stamp Out Racism
Popped in store today and 99% of staff were wearing vests, jackets or sweaters covering them up. They're not pleased.
Front-side: United
Back-Side: Stamp Out Racism
Popped in store today and 99% of staff were wearing vests, jackets or sweaters covering them up. They're not pleased.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 04:59 PM (ju2Fy)
112
Over the years I've accumulated two blocks full of Wusthof cutlery. It's tough as nails and holds an edge well.
Posted by: creeper at January 17, 2021 04:59 PM (XxJt1)
Posted by: Hairyback Guy at January 17, 2021 04:59 PM (R/m4+)
114
Posted by: Jim at January 17, 2021 04:44 PM (QzJWU)
Jim, about what year did they go to Chynah? I inherited a couple Chicago knives from my mom, they seem really good.
Jim, about what year did they go to Chynah? I inherited a couple Chicago knives from my mom, they seem really good.
Posted by: clutch at January 17, 2021 05:01 PM (9UmRs)
115
What kind of moron can't sharpen their own knives?
Posted by: Builder Berg at January 17, 2021 05:01 PM (ec1TP)
116
I haven't tried any of the bamboo cutting boards so popular on Amazon. Anyone with experience using them?
Posted by: JTB at January 17, 2021 04:55 PM (7EjX1)
Yes. Decades of experience. TBH, if you can stick with maple. At my old house I put in a 3" thick maple cutting block that was 1/3 the counter. Loved it. Bamboo can be really crappy, or really good. The thing I'd complain about is you need to spend a LOT on a decent one. Don't be wooed by the inexpensive ones. Don't get one with a lot of variations or different sections. Because, Bamboo, unlike hardwoods doesn't often match up as well, so some parts might swell/absorb water differently. I've also found they tend to get "fuzzy" for lack of a better term. Yes, they're cheaper than a good hardwood, but stick with simple, and get the "matchstick" types with very thin pieces - so you're relying on the glue as much as the wood.
Posted by: JTB at January 17, 2021 04:55 PM (7EjX1)
Yes. Decades of experience. TBH, if you can stick with maple. At my old house I put in a 3" thick maple cutting block that was 1/3 the counter. Loved it. Bamboo can be really crappy, or really good. The thing I'd complain about is you need to spend a LOT on a decent one. Don't be wooed by the inexpensive ones. Don't get one with a lot of variations or different sections. Because, Bamboo, unlike hardwoods doesn't often match up as well, so some parts might swell/absorb water differently. I've also found they tend to get "fuzzy" for lack of a better term. Yes, they're cheaper than a good hardwood, but stick with simple, and get the "matchstick" types with very thin pieces - so you're relying on the glue as much as the wood.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:01 PM (L8ADy)
117
Well, I was poking around the cupboard and found a bottle of molasses. Why it was there, and for how long, is lost in the mists of time. But I am a cheap bastard and didn't want to waste it, ...
---
CBD, my pantry is similar, although not as varied as yours probably is.
I have all kinds of foodstuffs I bought long ago, thinking "I need this thing and will certainly use it up before the expiration date", but it often doesn't work out that way.
Fresh in my mind from last week are a can of soup expiring in Dec 2015, and some baking powder expiring Jan 2013.
Of course I used them both. Soup tasted fine, although the vegetables were mushy. Baking powder worked too, although I used twice the amount of baking powder in the recipe as called for. The pancakes rose high and were fluffy, just as I like them.
My mom was born in the depression into a large family that barely scraped by, and those habits of never tossing anything out have stuck with me to this day.
---
CBD, my pantry is similar, although not as varied as yours probably is.
I have all kinds of foodstuffs I bought long ago, thinking "I need this thing and will certainly use it up before the expiration date", but it often doesn't work out that way.
Fresh in my mind from last week are a can of soup expiring in Dec 2015, and some baking powder expiring Jan 2013.
Of course I used them both. Soup tasted fine, although the vegetables were mushy. Baking powder worked too, although I used twice the amount of baking powder in the recipe as called for. The pancakes rose high and were fluffy, just as I like them.
My mom was born in the depression into a large family that barely scraped by, and those habits of never tossing anything out have stuck with me to this day.
Posted by: LeftCoast Dawg at January 17, 2021 05:01 PM (sy5kK)
118
Does it tell you anything that they contributed to a food thread by telling people to eat s***. That is something they enjoy?!!
Posted by: FenelonSpoke
I genuinely want to know what leads people to be such angry, counter-productive people. But, yeah. It's not going to be a easy thing.
Posted by: FenelonSpoke
I genuinely want to know what leads people to be such angry, counter-productive people. But, yeah. It's not going to be a easy thing.
Posted by: weft cut-loop at January 17, 2021 05:01 PM (nOQ/t)
119
This troll is incredibly slow. It must be juggling several blogs at once.
Posted by: creeper at January 17, 2021 05:02 PM (XxJt1)
120
I have a little bit of everything with respect to knives, Cutco (complete set)Chicago, Victorianox plus a couple of antique cleavers and an assortment of other specialty blades. Just bring myself to throw any away.
Posted by: Javems at January 17, 2021 05:03 PM (8SSHh)
121
Bob's Red Mill has a tasty Jamacian molasses. It's not a byproduct like a lot of molasses is.
Posted by: Notsothoreau - look forward at January 17, 2021 05:03 PM (YynYJ)
122
Hey everybody.
Gonna try an actual Nashville Hot chicken place in my hometown today, I'll let y'all know what I think. I wanna try their "Reaper" level sandwich, but may wimp out again... ;-)
Gonna try an actual Nashville Hot chicken place in my hometown today, I'll let y'all know what I think. I wanna try their "Reaper" level sandwich, but may wimp out again... ;-)
Posted by: qdpsteve at January 17, 2021 05:05 PM (L2ZTs)
Posted by: DaveA at January 17, 2021 05:05 PM (FhXTo)
124
What kind of moron can't sharpen their own knives?
Posted by: Builder Berg
There's sharp and then there's sharp.
If you're just grinding down your knife, you aren't sharpening it. You're just being a tool.
Posted by: Builder Berg
There's sharp and then there's sharp.
If you're just grinding down your knife, you aren't sharpening it. You're just being a tool.
Posted by: weft cut-loop at January 17, 2021 05:05 PM (nOQ/t)
125
Townsends - the king of colonial cooking and 18th century things
Posted by: weft cut-loop at January 17, 2021 04:57 PM (nOQ/t)
I have been watching some of those videos. Very interesting as he tries to keep as authentic as possible. Love what he uses as a whisk!!
Posted by: weft cut-loop at January 17, 2021 04:57 PM (nOQ/t)
I have been watching some of those videos. Very interesting as he tries to keep as authentic as possible. Love what he uses as a whisk!!
Posted by: Scuba_Dude at January 17, 2021 05:05 PM (mcfjc)
126
I got one of those electric Sunbeam mixers stored away in the basement. It was my mothers pride and joy. Should get it out, dust it off and see it it works. (probably does) Mon used it for cakes mostly.
Posted by: Colin at January 17, 2021 05:05 PM (2YnTS)
127
113 ... "Townsends - the king of colonial cooking and 18th century things"
Townsends is one of my favorite YT channels, not just for food. Their recipes are interesting, usually delicious. The most interesting one is the simplest: a baked onion. Take an onion and don't do a damned thing to it. Don't cut the peel or remove it or pierce the onion. Put it on a baking sheet in a 350 or 375 degree oven for about an hour. When done, just cut off one end and push it out of the peel. The process brings out the natural sweetness of the onion and has a wonderful texture. I put butter, salt and pepper on it. I could make a meal from one with some good buttered crusty bread on the side.
Townsends is one of my favorite YT channels, not just for food. Their recipes are interesting, usually delicious. The most interesting one is the simplest: a baked onion. Take an onion and don't do a damned thing to it. Don't cut the peel or remove it or pierce the onion. Put it on a baking sheet in a 350 or 375 degree oven for about an hour. When done, just cut off one end and push it out of the peel. The process brings out the natural sweetness of the onion and has a wonderful texture. I put butter, salt and pepper on it. I could make a meal from one with some good buttered crusty bread on the side.
Posted by: JTB at January 17, 2021 05:06 PM (7EjX1)
Posted by: redbanzai the Southerner at January 17, 2021 05:06 PM (946rW)
129
I have a little bit of everything with respect to knives, Cutco (complete set)Chicago, Victorianox plus a couple of antique cleavers and an assortment of other specialty blades. Just bring myself to throw any away.
Posted by: Javems at January 17, 2021 05:03 PM (8SSHh)
Cutco is a respectable American brand. Not the greatest, but extremely serviceable and every bit as good as some pricey Solingen. Chicago used to actually be made in the USA, and was really good save for the wood handles, which took a bit more care than some people were willing to give. I was very sad when I was moving that 2 cleavers of mine vanished (along with a shitload of things). Fucking robbed blind by the estate sale people. You'd be AMAZED at what some of the vintage stuff can bring price-wise. So don't think it's junk. Steel and manufacturing processes have come a long ways. But craftsmanship has not.
Posted by: Javems at January 17, 2021 05:03 PM (8SSHh)
Cutco is a respectable American brand. Not the greatest, but extremely serviceable and every bit as good as some pricey Solingen. Chicago used to actually be made in the USA, and was really good save for the wood handles, which took a bit more care than some people were willing to give. I was very sad when I was moving that 2 cleavers of mine vanished (along with a shitload of things). Fucking robbed blind by the estate sale people. You'd be AMAZED at what some of the vintage stuff can bring price-wise. So don't think it's junk. Steel and manufacturing processes have come a long ways. But craftsmanship has not.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:07 PM (L8ADy)
130
The process brings out the natural sweetness of the onion and has a wonderful texture. I put butter, salt and pepper on it. I could make a meal from one with some good buttered crusty bread on the side.
Posted by: JT
Yes, yes, yes. Also, try that with a bulb of garlic. A whole bulb. It turns into butter fit for a steak.
Posted by: JT
Yes, yes, yes. Also, try that with a bulb of garlic. A whole bulb. It turns into butter fit for a steak.
Posted by: weft cut-loop at January 17, 2021 05:08 PM (nOQ/t)
131
Has anyone ever had a Traeger serviced/repaired?
Posted by: ghost of hallelujah at January 17, 2021 05:08 PM (oAY8z)
132
I got one of those electric Sunbeam mixers stored away in the basement. It was my mothers pride and joy. Should get it out, dust it off and see it it works. (probably does) Mon used it for cakes mostly.
Posted by: Colin at January 17, 2021 05:05 PM (2YnTS)
If it's one of those streamlined capsule shaped things it's extremely collectible. And, there's TONS of parts available for it. Well worth resurrecting, and would make a great display if you've got counter space.
Posted by: Colin at January 17, 2021 05:05 PM (2YnTS)
If it's one of those streamlined capsule shaped things it's extremely collectible. And, there's TONS of parts available for it. Well worth resurrecting, and would make a great display if you've got counter space.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:09 PM (L8ADy)
133
129
Technology expert
Technology expert
Posted by: Builder Berg at January 17, 2021 05:09 PM (ec1TP)
Posted by: weft cut-loop at January 17, 2021 05:10 PM (nOQ/t)
135
Here is my bargain gourmet meal for one this week.
The supermarket had a big meaty duck leg for $3.70. Was a little
intimidated but the directions said to roast covered for 1 1/2 hrs at
350 after pricking the skin and salt and pepper, then uncover raise heat
to 400 for 30 minutes. When uncovered, I added a bunch of mini purple
potatoes to the accumulated duck fat. Once skin had crisped, glazed with
mixture of mango balsamic, orange agrumento evoo, honey mustard,
apricot jam and a squeeze of mandarin orange. Roasted some brussel
sprouts.
Gourmet meal for under $8.00.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:38 PM (sd8p
Wow that sounds good.
The supermarket had a big meaty duck leg for $3.70. Was a little
intimidated but the directions said to roast covered for 1 1/2 hrs at
350 after pricking the skin and salt and pepper, then uncover raise heat
to 400 for 30 minutes. When uncovered, I added a bunch of mini purple
potatoes to the accumulated duck fat. Once skin had crisped, glazed with
mixture of mango balsamic, orange agrumento evoo, honey mustard,
apricot jam and a squeeze of mandarin orange. Roasted some brussel
sprouts.
Gourmet meal for under $8.00.
Posted by: sharon(willow's apprentice) at January 17, 2021 04:38 PM (sd8p
Wow that sounds good.
Posted by: redbanzai the Southerner at January 17, 2021 05:11 PM (946rW)
136
JTB, you're right about Townsend's onion recipe. You'd never know it was an onion.
I roast an onion at least once a week.
I roast an onion at least once a week.
Posted by: creeper at January 17, 2021 05:11 PM (XxJt1)
137
sharon.......made coconut green curry mussels last night
Posted by: westminsterdogshow at January 17, 2021 05:11 PM (/UQ/R)
138
Weekends on AoS is basically Pinterest without the pictures. Which is kewl. Need to start a sewing segment. Yes I am a guy but a couple of years ago I got intrigued by the costumes created by those in Steampunk community and thought hey let me try that. Got a sewing machine, all the other stuff, didn't invest in fabric until I could get the hang of using a machine. Tried to get the wife to help. Let's just say teaching ain't her strong suit. Always ended up with get out of the way. Hell I can't even get the thread to stay in the needle so I gave up. So anyway thought I would throw that out there.
Posted by: Forgot my screen name again at January 17, 2021 05:12 PM (evAoO)
139
A $400 knife to cut my Big Mac in half?
Posted by: I'll probably pass at January 17, 2021 05:12 PM (5mEzs)
140
121,
clutch cargo, Thanks for the info on bamboo cutting boards. I will stick with maple butcher blocks. A good thick one gives extra height for a cutting surface which means I don't have to bend over as much. For anyone tall, that extra height is a life (and back) saver.
clutch cargo, Thanks for the info on bamboo cutting boards. I will stick with maple butcher blocks. A good thick one gives extra height for a cutting surface which means I don't have to bend over as much. For anyone tall, that extra height is a life (and back) saver.
Posted by: JTB at January 17, 2021 05:12 PM (7EjX1)
141
Posted by: Forgot my screen name again at January 17, 2021 05:12 PM (evAoO)
I bet if you brought some of your thoughts to the Chess/Dress thread, you just might get some bites.
I bet if you brought some of your thoughts to the Chess/Dress thread, you just might get some bites.
Posted by: grammie winger at January 17, 2021 05:14 PM (gm3d+)
142
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 04:59 PM (ju2Fy)
Which grocery store?
Which grocery store?
Posted by: clutch at January 17, 2021 05:15 PM (9UmRs)
143
Oh look, it's martini time! One olive only please.
Posted by: Hairyback Guy at January 17, 2021 04:59 PM (R/m4+)
What recipe do you use?
Posted by: Hairyback Guy at January 17, 2021 04:59 PM (R/m4+)
What recipe do you use?
Posted by: Hmmm at January 17, 2021 05:15 PM (5mEzs)
144
What do you want to know about sewing? It sounds like you may not have the machine threaded correctly.
Posted by: Notsothoreau - look forward at January 17, 2021 05:15 PM (YynYJ)
145
WDS! Can you email me the recipe? I've never done mussels at home.
Posted by: sharon(willow's apprentice) at January 17, 2021 05:15 PM (sd8p8)
146
green curry is wonderful, unfortunately I have to make mine w/ chicken and not shellfish (which my son is allergic to)
Posted by: ghost of hallelujah at January 17, 2021 05:16 PM (oAY8z)
147
Will have to try that roasted onion, JTB. For mine, I peel and cut off ends. Then core hole and stuff w/ butter and beef bullion cubes and wrap in foil. Cook in oven or the grill. Tastes kinda like French Onion soup.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 05:16 PM (ju2Fy)
148
Those ribs up there BTW remind me of the ones Beverly Gannon serves at the Hali-imaili General Store on Maui. She calls them BBQ, but they might hit a grill for 10 minutes tops. She blanches them in I'm guessing beef/vegetable broth, which is where they do most of their cooking. Then, they get thrown on a grill enough to char, then they're slathered with a type of hoisin BBQ sauce. They're actually really good, fall off the bone but an entirely different texture than a slow smoked rib.
I do a variation in the winter time if I can't BBQ or am short on time. Cook your ribs slowly in ginger ale (I buy a couple of liters on sale) until tender. Then pull them out, and put the in the oven, or preferably reverse sear on a grill, and slather with sauce, cook a bit longer. Works great!
I do a variation in the winter time if I can't BBQ or am short on time. Cook your ribs slowly in ginger ale (I buy a couple of liters on sale) until tender. Then pull them out, and put the in the oven, or preferably reverse sear on a grill, and slather with sauce, cook a bit longer. Works great!
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:17 PM (L8ADy)
149
I don't want to know how many knife sharpening stones and devises I have bought throughout the years. I use a Chef's Choice honing sharpener that works with the kitchen knife I use now. When I did leather work I had a hell of a time sharpening a blade to cut that stuff.
Posted by: dartist at January 17, 2021 05:18 PM (+ya+t)
150
Since I had never made them I used a food network recipe. Meh......not bad but needed more ooomph to match what we had in Bethesda. Will have to tinker with it a bit
Posted by: westminsterdogshow at January 17, 2021 05:19 PM (/UQ/R)
151
Posted by: Notsothoreau - look forward at January 17, 2021 05:15 PM (YynYJ)
I get it threaded right and sometimes it works and sometimes it doesn't. Seems to happen mostly when I pause while doing a stitch and start back up. Although sometimes it does just come out right from the start.
I get it threaded right and sometimes it works and sometimes it doesn't. Seems to happen mostly when I pause while doing a stitch and start back up. Although sometimes it does just come out right from the start.
Posted by: Forgot my screen name again at January 17, 2021 05:19 PM (evAoO)
152
Posted by: grammie winger at January 17, 2021 04:57 PM (gm3d+)
Well, I'm used to acting onstage, but I think preaching can be very tiring-yes.
Well, I'm used to acting onstage, but I think preaching can be very tiring-yes.
Posted by: FenelonSpoke at January 17, 2021 05:20 PM (VP4Cd)
153
Sup, y'all?
Posted by: Weasel at January 17, 2021 05:20 PM (MVjcR)
154
Which grocery store?
Posted by: clutch at January 17, 2021 05:15
------------------
Schnucks. Based out STL.
Posted by: clutch at January 17, 2021 05:15
------------------
Schnucks. Based out STL.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 05:20 PM (ju2Fy)
155
while I generally agree on the knife sentiment, I bought a a set of 13 knives out of a local estate
Paid like 3 or 400 for them, just liked how they were made and felt
and being kinda a sharpening nut, I couldn't believe the edges I could achieve
the knives are Glestain, masanobu, Gude etc
they are a fabulous set, esp the Glestain
best knife I have ever used
Paid like 3 or 400 for them, just liked how they were made and felt
and being kinda a sharpening nut, I couldn't believe the edges I could achieve
the knives are Glestain, masanobu, Gude etc
they are a fabulous set, esp the Glestain
best knife I have ever used
Posted by: REDACTED at January 17, 2021 05:20 PM (zZxh0)
156
Most commercial kitchens I've worked in kept two sets of white plastic handled stainless shell knives that cost between $10-$20.
The knife guy would come around every two weeks, drop off a sharp set and pick up the dull set.
We always had reasonably sharp knives and there was no temptation for the ex-con kitchen staff to make off with high carbon steel blades.
If there was a "good knife" in the house, a cook brought it with them and took it home at the end of the day.
The knife guy would come around every two weeks, drop off a sharp set and pick up the dull set.
We always had reasonably sharp knives and there was no temptation for the ex-con kitchen staff to make off with high carbon steel blades.
If there was a "good knife" in the house, a cook brought it with them and took it home at the end of the day.
Posted by: Bitter Clinger at January 17, 2021 05:20 PM (MhB5u)
157
Knives are sharp. Stay safe.
Posted by: Sue Vide at January 17, 2021 05:21 PM (W4eKo)
158
green curry is wonderful, unfortunately I have to make mine w/ chicken and not shellfish (which my son is allergic to)
Posted by: ghost of hallelujah
Few understand the order of curry. It's an arcane thing:
Yellow
Red
Green.
Posted by: ghost of hallelujah
Few understand the order of curry. It's an arcane thing:
Yellow
Red
Green.
Posted by: weft cut-loop at January 17, 2021 05:21 PM (nOQ/t)
159
Thanks for the Food Thread, CBD! Glad you found a BBQ sauce that you liked.
Posted by: Legally Sufficient, Hoping and Praying at January 17, 2021 05:21 PM (rwusL)
160
I'm having a cutting board made. It will be Maple, about 3 and 1/2 in thick by 16 inches wide by 20 inches long with little feets on the bottom of it. It will also have a stainless steel bowl inset in the upper left-hand corner so I can just scrape my chopped-up bits into the bowl and then slip it out and put another bowl in. Kind of pricey but what the heck it is a birthday present
Posted by: Javems at January 17, 2021 05:21 PM (8SSHh)
161
For mine, I peel and cut off ends. Then core hole and stuff w/ butter and beef bullion cubes and wrap in foil. Cook in oven or the grill. Tastes kinda like French Onion soup.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 05:16 PM (ju2Fy)
Too complicated.
The beauty of Townsend's onion recipe is its breathtaking simplicity.
Seeing you reminds me...I need to make a meatloaf.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 05:16 PM (ju2Fy)
Too complicated.
The beauty of Townsend's onion recipe is its breathtaking simplicity.
Seeing you reminds me...I need to make a meatloaf.
Posted by: creeper at January 17, 2021 05:21 PM (XxJt1)
162
clutch cargo, Thanks for the info on bamboo cutting boards. I will stick with maple butcher blocks. A good thick one gives extra height for a cutting surface which means I don't have to bend over as much. For anyone tall, that extra height is a life (and back) saver.
Posted by: JTB at January 17, 2021 05:12 PM (7EjX1)
Guarantee you're not missing anything. Maple is THE best. I think the bamboo got trendy because it's so renewable. But, how renewable is it if a cutting board can barely limp along 3 years? I had a friend who has a pretty fancy shop setup, and he gave all of us seriously gorgeous cutting boards in November. Several types of wood. Sadly, I had a gorgeous carving board stolen (again, during my move) that was some sort of dark South American hardwood, but with duck-head handles from pewter, and the juice rivulets were cat-tails. Damn, I miss that thing.
Posted by: JTB at January 17, 2021 05:12 PM (7EjX1)
Guarantee you're not missing anything. Maple is THE best. I think the bamboo got trendy because it's so renewable. But, how renewable is it if a cutting board can barely limp along 3 years? I had a friend who has a pretty fancy shop setup, and he gave all of us seriously gorgeous cutting boards in November. Several types of wood. Sadly, I had a gorgeous carving board stolen (again, during my move) that was some sort of dark South American hardwood, but with duck-head handles from pewter, and the juice rivulets were cat-tails. Damn, I miss that thing.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:21 PM (L8ADy)
Posted by: creeper at January 17, 2021 05:22 PM (XxJt1)
164
I learned how to sharpen a knife with a stone as a teen. My Buck original pocket knife would be so sharp, you could shave with it.
Of course I'm lazy, so it doesn't happen as often as it should. I grabbed one of those little hand held sharpeners, one notch for carbon and one for ceramic.
It works in a pinch.
Of course I'm lazy, so it doesn't happen as often as it should. I grabbed one of those little hand held sharpeners, one notch for carbon and one for ceramic.
It works in a pinch.
Posted by: LeftCoast Dawg at January 17, 2021 05:22 PM (sy5kK)
165
What recipe do you use?
Posted by: Hmmm at January 17, 2021 05:15 PM (5mEzs)
I do 3 oz. Tanqueray Gin, 1.5 oz Martini & Rossi Extra Dry Vermouth , pour over ice then stir.
Pour into a chilled martini glass and garnish with one chilled olive.
All the ingredients and the mixing cup and spoon should all be chilled with the gin from the freezer.
Posted by: Hmmm at January 17, 2021 05:15 PM (5mEzs)
I do 3 oz. Tanqueray Gin, 1.5 oz Martini & Rossi Extra Dry Vermouth , pour over ice then stir.
Pour into a chilled martini glass and garnish with one chilled olive.
All the ingredients and the mixing cup and spoon should all be chilled with the gin from the freezer.
Posted by: Hairyback Guy at January 17, 2021 05:23 PM (R/m4+)
Posted by: creeper at January 17, 2021 05:23 PM (XxJt1)
167
Kind of pricey but what the heck it is a birthday present
Posted by: Javems at January 17, 2021 05:21 PM (8SSHh)
Thing is, every time you use it you'll wonder how you lived without it. How awesome to have something you can slide your prepped food or peelings or whatever into? And it'll last forever.
Posted by: Javems at January 17, 2021 05:21 PM (8SSHh)
Thing is, every time you use it you'll wonder how you lived without it. How awesome to have something you can slide your prepped food or peelings or whatever into? And it'll last forever.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:24 PM (L8ADy)
168
You know, the troll is not off topic posting on the Food Thread. After all, after 01/20/21 we will have the most powerful vegetable in the world as President.
Posted by: Scuba_Dude at January 17, 2021 05:24 PM (mcfjc)
169
You know, the troll is not off topic posting on the Food Thread. After
all, after 01/20/21 we will have the most powerful vegetable in the
world as President.
Heh
all, after 01/20/21 we will have the most powerful vegetable in the
world as President.
Heh
Posted by: sharon(willow's apprentice) at January 17, 2021 05:26 PM (sd8p8)
170
I m in SC and went for BBQ. I made a concept error and got a brisket and cheese on Texas toast.
First, SC not Texas I should have stuck with pulled pork.
And they over fried the hush puppies.
First, SC not Texas I should have stuck with pulled pork.
And they over fried the hush puppies.
Posted by: blaster at January 17, 2021 05:26 PM (XDOCy)
Posted by: Uncle Joe Rutabaga at January 17, 2021 05:26 PM (W4eKo)
172
You know, the troll is not off topic posting on the Food Thread. After all, after 01/20/21 we will have the most powerful vegetable in the world as President.
Posted by: Scuba_Dude
It would be nice to have something else for a change. ALso, SCuba Dude, do you carry a knife whilst diving? LIke a Mora or?
Posted by: Scuba_Dude
It would be nice to have something else for a change. ALso, SCuba Dude, do you carry a knife whilst diving? LIke a Mora or?
Posted by: weft cut-loop at January 17, 2021 05:26 PM (nOQ/t)
173
I smoked a pork shoulder for New Years. It was waaaay too big. Got it in the spring, expecting to have large family gatherings at Christmas and New Years. So after cooking, half went into the freezer.
Got that out last night. Still wonderful.
Sauce? Yep. I like sauce when doing sammiches. It varies, as the recipe I concoct depends on what tastes good to me at that moment when I am cooking. Mood dependent. Mrs IMG trusts me, as mu senses of smell and taste have recovered since I had COVID.
Got that out last night. Still wonderful.
Sauce? Yep. I like sauce when doing sammiches. It varies, as the recipe I concoct depends on what tastes good to me at that moment when I am cooking. Mood dependent. Mrs IMG trusts me, as mu senses of smell and taste have recovered since I had COVID.
Posted by: Iron Mike Golf at January 17, 2021 05:27 PM (8C7+r)
174
Common issues when sewing.
Needle inserted in holder the wrong way.
Bad needle
Bad thread
Upper tension issues
Bobbin thread poorly wound
Bobbin not inserted correctly
You can have timing issues, especially if the machine was abused. Be sure and clean out under the feed dogs plate and oil the machine.
Needle inserted in holder the wrong way.
Bad needle
Bad thread
Upper tension issues
Bobbin thread poorly wound
Bobbin not inserted correctly
You can have timing issues, especially if the machine was abused. Be sure and clean out under the feed dogs plate and oil the machine.
Posted by: Notsothoreau - look forward at January 17, 2021 05:27 PM (YynYJ)
175
I'd love a sewing thread (Hah!), but maybe it would get more interest if it were just a general Crafts thread, with people reporting in on what they were making. I've got a collection of sewing machines, about 15 or so, though I did have more before I thinned the group out a bit. This weekend I finally got the my 1905 Singer fiddleback treadle machine set up and going again. I had to swap out the bobbin winder from another machine because the original one had a broken spring that wouldn't hold the bobbin in place while it was winding.
Posted by: Dr. Mabuse at January 17, 2021 05:28 PM (+sPbZ)
176
I do 3 oz. Tanqueray Gin, 1.5 oz Martini & Rossi Extra Dry Vermouth , pour over ice then stir.
Pour into a chilled martini glass and garnish with one chilled olive.
All the ingredients and the mixing cup and spoon should all be chilled with the gin from the freezer.
Posted by: Hairyback Guy at January 17, 2021 05:23 PM (R/m4+)
Wow kinda on the wet side?
I agree with chilling everything.
I use 4oz of vodka and about 1/4oz vermouth, a tablespoon of olive brine and a large olive stuffed with garlic and jalapeno.
Though a regular olive works too.
Pour into a chilled martini glass and garnish with one chilled olive.
All the ingredients and the mixing cup and spoon should all be chilled with the gin from the freezer.
Posted by: Hairyback Guy at January 17, 2021 05:23 PM (R/m4+)
Wow kinda on the wet side?
I agree with chilling everything.
I use 4oz of vodka and about 1/4oz vermouth, a tablespoon of olive brine and a large olive stuffed with garlic and jalapeno.
Though a regular olive works too.
Posted by: Hmmm at January 17, 2021 05:28 PM (5mEzs)
177
I bought one of those nice maple cutting boards. Oiled and waxed it, the thing is so nice I can't bare to cut on it, lol.
Posted by: dartist at January 17, 2021 05:28 PM (+ya+t)
178
Posted by: blaster at January 17, 2021 05:26 PM (XDOCy)
I always try to eat local food. Oysters in Omaha or crabcakes in Arizona are usually suspect!
I always try to eat local food. Oysters in Omaha or crabcakes in Arizona are usually suspect!
Posted by: CharlieBrown'sDildo at January 17, 2021 05:28 PM (ETl8S)
179
Dinner and a movie
Battle of Finland, on YouTube
Battle of Finland, on YouTube
Posted by: Skip at January 17, 2021 05:28 PM (Cxk7w)
180
Posted by: REDACTED at January 17, 2021 05:20 PM (zZxh0)
what do you use for sharpening, an Arkansas whet stone or what? Any tips would be appreciated. I always wanted to be a good knife sharpener as it is a seriously valuable skill. I don't think I am to be honest though. I know most chefs send their knives out to get professional sharpening, not honing, but sharpening.
I keep seeing these local culinary stores offering knife sharpening but they simply use some $200 gadget. Maybe they work on good steel but I wonder about that. It doesn't seem to me that some gadget is good for all kinds of knives. I want a real pro or to get better myself.
what do you use for sharpening, an Arkansas whet stone or what? Any tips would be appreciated. I always wanted to be a good knife sharpener as it is a seriously valuable skill. I don't think I am to be honest though. I know most chefs send their knives out to get professional sharpening, not honing, but sharpening.
I keep seeing these local culinary stores offering knife sharpening but they simply use some $200 gadget. Maybe they work on good steel but I wonder about that. It doesn't seem to me that some gadget is good for all kinds of knives. I want a real pro or to get better myself.
Posted by: Quint at January 17, 2021 05:28 PM (Rt/LJ)
181
Oysters in Omaha put on a hell of a show at the Cow Palace back in '98.
Posted by: Uncle Joe Rutabaga at January 17, 2021 05:29 PM (W4eKo)
182
169 You know, the troll is not off topic posting on the Food Thread. After
all, after 01/20/21 we will have the most powerful vegetable in the
world as President.
Heh
Posted by: sharon(willow's apprentice) at January 17, 2021 05:26 PM (sd8p
Laughing my ass off.
all, after 01/20/21 we will have the most powerful vegetable in the
world as President.
Heh
Posted by: sharon(willow's apprentice) at January 17, 2021 05:26 PM (sd8p
Laughing my ass off.
Posted by: Ladyl at January 17, 2021 05:30 PM (TdMsT)
183
I'm at the chicken place.
I ordered the Reaper sandwich and was told I'd have to sign a waiver. Good grief. Went ahead and got a medium heat level sandwich, and ghost pepper level tenders.
I ordered the Reaper sandwich and was told I'd have to sign a waiver. Good grief. Went ahead and got a medium heat level sandwich, and ghost pepper level tenders.
Posted by: qdpsteve at January 17, 2021 05:30 PM (YVuC9)
184
Tonight's To Do list for writing: sketch out two possible Tanya Winters stories.
Posted by: Anna Puma at January 17, 2021 05:31 PM (Ko0Xq)
185
I have a tiny kitchen island approx 2' X 3.5'. The top is a 3" thick maple butcher block top that's 2' X 5', not centered. One end I can sit under to do some food prep.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 05:31 PM (ju2Fy)
186
It would be nice to have something else for a change. ALso, SCuba Dude, do you carry a knife whilst diving? LIke a Mora or?
Posted by: weft cut-loop at January 17, 2021 05:26 PM (nOQ/t)
Hi Weft, when I did dive I always carried at least 2 knives. One on the leg and a smaller one on one of the hoses from my regulator. I also had a pair of snips in my goody bag for anything tougher than fishing line.I do not remember the brand of knife I used. Has been many years since my last dive.
Posted by: weft cut-loop at January 17, 2021 05:26 PM (nOQ/t)
Hi Weft, when I did dive I always carried at least 2 knives. One on the leg and a smaller one on one of the hoses from my regulator. I also had a pair of snips in my goody bag for anything tougher than fishing line.I do not remember the brand of knife I used. Has been many years since my last dive.
Posted by: Scuba_Dude at January 17, 2021 05:31 PM (mcfjc)
187
The troll is giving me motivation to take out a sharpening stone and sharpen a knife.
As the stone goes down the edge, my imagination wanders. I'll let you guess the rest.
As the stone goes down the edge, my imagination wanders. I'll let you guess the rest.
Posted by: LeftCoast Dawg at January 17, 2021 05:32 PM (sy5kK)
188
Seeing you reminds me...I need to make a meatloaf.
Posted by: creeper at January 17, 2021 05:21
-------------------
Maybe double the recipe in case you have drop guests.
Posted by: creeper at January 17, 2021 05:21
-------------------
Maybe double the recipe in case you have drop guests.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 05:32 PM (ju2Fy)
189
Also CBD, thanks for the reminder and I'll be trying to make ribs myself soon. I found a recipe for oven baked ribs that looks pretty easy to follow.
Posted by: qdpsteve at January 17, 2021 05:32 PM (YVuC9)
190
I'm at the chicken place.
I ordered the Reaper sandwich and was told I'd have to sign a waiver. Good grief. Went ahead and got a medium heat level sandwich, and ghost pepper level tenders.
Posted by: qdpsteve at January
Wouldn't want to be your sphincter in the morning!
I ordered the Reaper sandwich and was told I'd have to sign a waiver. Good grief. Went ahead and got a medium heat level sandwich, and ghost pepper level tenders.
Posted by: qdpsteve at January
Wouldn't want to be your sphincter in the morning!
Posted by: LOL at January 17, 2021 05:33 PM (5mEzs)
191
You mean the American Indians didn't enjoy crab soup...
Posted by: Colin at January 17, 2021 05:33 PM (2YnTS)
192
Found some salmon that was vacuum sealed, 4-5 pounds so it went in the smoker (thanks,Dave owe ya one) , I bet the first pound didn't last 20 minutes. I don't care for salmon as a rule, but you do a decent smoke on it and I'm over there in the seconds line.
Posted by: irongrampa at January 17, 2021 05:33 PM (KATBx)
193
Ribs, fall off the bone or chewy? I like the fat cooked away and fall off the bone meat. Chicken too. Tempted to make a joke about cannibal bob.
Posted by: dartist at January 17, 2021 05:34 PM (+ya+t)
Posted by: Anna Puma at January 17, 2021 05:34 PM (Ko0Xq)
195
Being a knife nut, sharpening is sort of part and parcel.
I can highly recommend the Spyderco Sharpmaker. It consists of 2 sets of angled stones, course and smooth. You can even get a smoother set, but I don't recommend for kitchen use. Folds up really nice. https://bit.ly/3qmjtvs No, that's the MSRP, it's normally less, but I won't link to amazoid. Note: This is for maintenance - it will NOT bring a knife back from the dead. Also, Worksharp makes a decent product. I can name a LOT of $150-700 systems, so always feel free to ask. I have a KME fixed-angle system.
Do NOT use the pull-through sharpeners. 85% of them are damaging your knives. https://youtu.be/qTdZchp8oPo Here's a review where he goes over the least awful. Cedric & Ada, he's an Australian guy and pretty funny. Not a friend but known in the community. Also, a short bit on the Worksharp (not evil) sharpener: https://youtu.be/3PCGf0YpIW0
I can highly recommend the Spyderco Sharpmaker. It consists of 2 sets of angled stones, course and smooth. You can even get a smoother set, but I don't recommend for kitchen use. Folds up really nice. https://bit.ly/3qmjtvs No, that's the MSRP, it's normally less, but I won't link to amazoid. Note: This is for maintenance - it will NOT bring a knife back from the dead. Also, Worksharp makes a decent product. I can name a LOT of $150-700 systems, so always feel free to ask. I have a KME fixed-angle system.
Do NOT use the pull-through sharpeners. 85% of them are damaging your knives. https://youtu.be/qTdZchp8oPo Here's a review where he goes over the least awful. Cedric & Ada, he's an Australian guy and pretty funny. Not a friend but known in the community. Also, a short bit on the Worksharp (not evil) sharpener: https://youtu.be/3PCGf0YpIW0
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:34 PM (L8ADy)
196
Anna, don't give him ideas!
Posted by: qdpsteve at January 17, 2021 05:34 PM (YVuC9)
197
I'm really fighting with myself because it would be easier to move fewer machines. But I want to keep these! I have a fiddleback Singer too, a Singer handcrank and a 1910 model with the Mephis decals. And I have a Free and a Davis vertical feed and a transverse shuttle Durkopp. There's a National 2 spool that needs a base. I could part with the Wheeler and Wilson. And I have 3 electrics but like the treadles better.
Posted by: Notsothoreau - look forward at January 17, 2021 05:35 PM (YynYJ)
198
I have really good knives, but something possessed me to buy a chef's knife at IKEA a few years ago.
The first and only time I used it I almost cut my finger off. Damn thing was like a razor blade with a handle. I was a afraid to put it in the trash, so I buried it blade down along the fence line.
The first and only time I used it I almost cut my finger off. Damn thing was like a razor blade with a handle. I was a afraid to put it in the trash, so I buried it blade down along the fence line.
Posted by: Ladyl at January 17, 2021 05:35 PM (TdMsT)
199
Oysters in Omaha put on a hell of a show at the Cow Palace back in '98.
Posted by: Uncle Joe Rutabaga
Those were Rocky Mountain Oysters...
Posted by: Uncle Joe Rutabaga
Those were Rocky Mountain Oysters...
Posted by: AZ deplorably isolated at January 17, 2021 05:36 PM (gtatv)
200
Has anyone here ever ordered anything you had to sign a waiver to get?
Posted by: qdpsteve at January 17, 2021 05:36 PM (YVuC9)
201
Get the willies reading about people slicing themselves with their cutlery.
Posted by: Bertram Cabot, Jr. at January 17, 2021 05:37 PM (63Dwl)
202
I had a Kershaw skinning knife I really liked.
Posted by: Yudhishthira's Dice at January 17, 2021 04:19 PM (Bvn1K)
my carry is a Keshaw Ken Onion. It is damn near gaudy but that thing has never let me down. And for sure I have used to for culinary purposes in a pinch.
My heirloom is a Randall. I haven't even looked at it in a year or so. Might be time to go hiking, camping or such.
I had a Kershaw skinning knife I really liked.
Posted by: Yudhishthira's Dice at January 17, 2021 04:19 PM (Bvn1K)
my carry is a Keshaw Ken Onion. It is damn near gaudy but that thing has never let me down. And for sure I have used to for culinary purposes in a pinch.
My heirloom is a Randall. I haven't even looked at it in a year or so. Might be time to go hiking, camping or such.
Posted by: Quint at January 17, 2021 05:37 PM (Rt/LJ)
203
A great knife is like a cast-iron pan. You keep them forever, and they get passed down. In fact, the smartest kids usually fight for them. They know. Probably best to put those things in the Will.
Posted by: LeftCoast Dawg at January 17, 2021 05:37 PM (sy5kK)
Posted by: Duncanthrax at January 17, 2021 05:37 PM (DMUuz)
Posted by: Diogenes at January 17, 2021 05:37 PM (axyOa)
206
I've heard of some claws in the will, but knives?
Posted by: Anna Puma at January 17, 2021 05:38 PM (Ko0Xq)
Posted by: Jerry "Comedy Gold" Nadless at January 17, 2021 05:38 PM (W4eKo)
208
Posted by: Quint at January 17, 2021 05:28 PM (Rt/LJ)
I have a fine grade steel that use alot to save time. I don't think it was cheap, like 150
sometimes when I'm in the mood, I'll take knives down into my workshop where I have a norton 3 stone setup
sharpening is a matter of practice
I was sharpening carving tools when I was 8
I have a fine grade steel that use alot to save time. I don't think it was cheap, like 150
sometimes when I'm in the mood, I'll take knives down into my workshop where I have a norton 3 stone setup
sharpening is a matter of practice
I was sharpening carving tools when I was 8
Posted by: REDACTED at January 17, 2021 05:39 PM (zZxh0)
209
I love the post-war Japanese-made electric sewing machines. They were basically clones of the Singer 15, but they started making them in beautiful colours - they remind me of 1950s miniature cars, in a way. They're good, strong machines, too, made before the advent of plastic parts. They used to be dirt cheap, but collectors have discovered them and the price has gone up. I've stopped myself looking at them; I've got too many already.
Posted by: Dr. Mabuse at January 17, 2021 05:40 PM (+sPbZ)
210
I used a ugly drum smoker for years, never had a bad meal.
2 years ago I got a pellet smoker, again never a bad meal.
Costco had prime brisket at a good price last week.
I'm going to do my 1st brisket this Wed.
Wish me luck!
2 years ago I got a pellet smoker, again never a bad meal.
Costco had prime brisket at a good price last week.
I'm going to do my 1st brisket this Wed.
Wish me luck!
Posted by: AZ deplorably isolated at January 17, 2021 05:40 PM (gtatv)
211
I mentioned Ploesti in an earlier thread.
One of the missing airmen has now been accounted for, welcome home.
https://valorguardians.com/blog/?p=109457
One of the missing airmen has now been accounted for, welcome home.
https://valorguardians.com/blog/?p=109457
Posted by: Anna Puma at January 17, 2021 05:40 PM (Ko0Xq)
212
I keep seeing these local culinary stores offering knife sharpening but they simply use some $200 gadget. Maybe they work on good steel but I wonder about that. It doesn't seem to me that some gadget is good for all kinds of knives. I want a real pro or to get better myself.
Posted by: Quint at January 17, 2021 05:28 PM (Rt/LJ)
I just posted a few hints above. I HIGHLY recommend if you're interested, and dedicated, get a couple of good whetstones and learn to sharpen on your own. Even the inexpensive diamond pads are pretty decent. Those of us who are angle challenged, and don't appreciate the "zen" of sharpening the old fashioned way (or don't have time) the fixed-angle systems are really good. I can point you to literally dozens of sharpening videos, using systems and using whetstones. Some of the "systems" are junk. Some are worse than that.
On YT my buddy at Knife Crazy reviews systems, Nick Shabazz a bit, Cedric & Ada a LOT, and Paddy's Potato Peelers (good friend from Ireland) shows inexpensive or hand sharpening methods.
Posted by: Quint at January 17, 2021 05:28 PM (Rt/LJ)
I just posted a few hints above. I HIGHLY recommend if you're interested, and dedicated, get a couple of good whetstones and learn to sharpen on your own. Even the inexpensive diamond pads are pretty decent. Those of us who are angle challenged, and don't appreciate the "zen" of sharpening the old fashioned way (or don't have time) the fixed-angle systems are really good. I can point you to literally dozens of sharpening videos, using systems and using whetstones. Some of the "systems" are junk. Some are worse than that.
On YT my buddy at Knife Crazy reviews systems, Nick Shabazz a bit, Cedric & Ada a LOT, and Paddy's Potato Peelers (good friend from Ireland) shows inexpensive or hand sharpening methods.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:40 PM (L8ADy)
213
It might be upthread, but the broth for the soup must be homemade or not contain yeast extract, which is made from barley. My first Thanksgiving after my celiac diagnosis was not as good as it could have been because I discovered that it really does matter to pay more for the gluten-free turkey (they are injected with broth for flavor) and broth.
Now back to your regularly scheduled meal . . .
Now back to your regularly scheduled meal . . .
Posted by: Catherine at January 17, 2021 05:40 PM (jM3lJ)
214
Knife Krazy (thanks apple)
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:40 PM (L8ADy)
215
I'm going to do my 1st brisket this Wed.
Wish me luck!
Posted by: AZ deplorably isolated at January 17, 2021 05:40 PM (gtatv)
Take notes. If it fails, throw them away, if not, I want to know. I'm all on my own, so it's always seemed silly to do a brisket. But I'd still like to give it a go sometime. I've got a pellet grill, used to do one of those barrel smokers. They all work, just one requires more baby sitting than the other. At my age, I really like pushing a button. NO I do NOT need wifi. I'd feel silly AF using my iPhone to tell the smoker all that way across the patio what to do.
Wish me luck!
Posted by: AZ deplorably isolated at January 17, 2021 05:40 PM (gtatv)
Take notes. If it fails, throw them away, if not, I want to know. I'm all on my own, so it's always seemed silly to do a brisket. But I'd still like to give it a go sometime. I've got a pellet grill, used to do one of those barrel smokers. They all work, just one requires more baby sitting than the other. At my age, I really like pushing a button. NO I do NOT need wifi. I'd feel silly AF using my iPhone to tell the smoker all that way across the patio what to do.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:43 PM (L8ADy)
216
I have an Arkansas whetstone that is surely from the 70s. And that is not a good thing lol. I recall hearing long ago that they ran out of the good stones but maybe that was hyperbole. The market finds a way I would think but maybe the quality isn't what it used to be. I could do the basic sharpening moves but don't think I ever became proficient.
Posted by: Quint at January 17, 2021 05:44 PM (Rt/LJ)
217
198 I have really good knives, but something possessed me to buy a chef's knife at IKEA a few years ago.
The first and only time I used it I almost cut my finger off. Damn thing was like a razor blade with a handle. I was a afraid to put it in the trash, so I buried it blade down along the fence line.
Posted by: Ladyl at January 17, 2021 05:35 PM (TdMsT)
Ladyl, do you know what an Ulu is? An Alaskan tool with a very, very sharp blade. Bing it for a picture.
I have one and pulled it out of it's box. Once. Once is all it took. It stays in the box. tcn in ak uses one regularly. I am in awe of her for that.
The first and only time I used it I almost cut my finger off. Damn thing was like a razor blade with a handle. I was a afraid to put it in the trash, so I buried it blade down along the fence line.
Posted by: Ladyl at January 17, 2021 05:35 PM (TdMsT)
Ladyl, do you know what an Ulu is? An Alaskan tool with a very, very sharp blade. Bing it for a picture.
I have one and pulled it out of it's box. Once. Once is all it took. It stays in the box. tcn in ak uses one regularly. I am in awe of her for that.
Posted by: LeftCoast Dawg at January 17, 2021 05:45 PM (sy5kK)
218
Being a knife nut, sharpening is sort of part and parcel.
I can highly recommend the Spyderco Sharpmaker. It consists of 2 sets of angled stones, course and smooth. You can even get a smoother set, but I don't recommend for kitchen use. Folds up really nice. https://bit.ly/3qmjtvs No, that's the MSRP, it's normally less, but I won't link to amazoid. Note: This is for maintenance - it will NOT bring a knife back from the dead. Also, Worksharp makes a decent product. I can name a LOT of $150-700 systems, so always feel free to ask. I have a KME fixed-angle system.
Do NOT use the pull-through sharpeners. 85% of them are damaging your knives. ... Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:34 PM
Concur w/clutch cargo. A couple of additions - you can get diamond or CBN (Cubic Boron Nitride) rods for the Sharpmaker that can bring back knives from the dead, with a bit of work. I've been using one of the Worksharp sets, and have come to really appreciate it for all but large kitchen knives. Using it has saved my sanity in more than one online meeting. Mrs. D appreciates the sharp knives, too!
I can highly recommend the Spyderco Sharpmaker. It consists of 2 sets of angled stones, course and smooth. You can even get a smoother set, but I don't recommend for kitchen use. Folds up really nice. https://bit.ly/3qmjtvs No, that's the MSRP, it's normally less, but I won't link to amazoid. Note: This is for maintenance - it will NOT bring a knife back from the dead. Also, Worksharp makes a decent product. I can name a LOT of $150-700 systems, so always feel free to ask. I have a KME fixed-angle system.
Do NOT use the pull-through sharpeners. 85% of them are damaging your knives. ... Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:34 PM
Concur w/clutch cargo. A couple of additions - you can get diamond or CBN (Cubic Boron Nitride) rods for the Sharpmaker that can bring back knives from the dead, with a bit of work. I've been using one of the Worksharp sets, and have come to really appreciate it for all but large kitchen knives. Using it has saved my sanity in more than one online meeting.
Mrs. D appreciates the sharp knives, too!Posted by: Duncanthrax at January 17, 2021 05:46 PM (DMUuz)
219
I was sharpening carving tools when I was 8
Posted by: REDACTED at January 17, 2021 05:39 PM (zZxh0)
Why I recommend that first and foremost. Because you still get the best results, and the pride you feel getting a mirror edge (if you want one)... But I totally understand that it IS practice. You know with your eyes closed the difference between 20 and 15 degrees.
Buy a cheap 2-sided diamond stone setup. Get a couple of cheap folding or kitchen knives. Go to town. If you can cut a phone book page by holding a corner with 2 fingers, and slice curls off of the edge with your knife, you done it right.
Posted by: REDACTED at January 17, 2021 05:39 PM (zZxh0)
Why I recommend that first and foremost. Because you still get the best results, and the pride you feel getting a mirror edge (if you want one)... But I totally understand that it IS practice. You know with your eyes closed the difference between 20 and 15 degrees.
Buy a cheap 2-sided diamond stone setup. Get a couple of cheap folding or kitchen knives. Go to town. If you can cut a phone book page by holding a corner with 2 fingers, and slice curls off of the edge with your knife, you done it right.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:46 PM (L8ADy)
220
thanks Clutch and Redacted.
Posted by: Quint at January 17, 2021 05:46 PM (Rt/LJ)
221
Just discovered The Hillbilly Kitchen videos on Ewe Toob. Since the Great Unpleasantness began, I have been watching "real life" videos on cooking, home design, and even ships going through various waterways of the world.
Hillbilly Kitchen is great for beginners since she describes very succinctly practical things such as why you should sift your flour for biscuits and what happens if you do not.
Hillbilly Kitchen is great for beginners since she describes very succinctly practical things such as why you should sift your flour for biscuits and what happens if you do not.
Posted by: Legally Sufficient, Hoping and Praying at January 17, 2021 05:47 PM (rwusL)
222
Posted by: Dr. Mabuse at January 17, 2021 05:40 PM (+sPbZ)
I had a couple of Consew 255rb's that I used for making tapestry pillows
when I retired I gave one to my sis who is a quilter
they are tireless workers
I had a couple of Consew 255rb's that I used for making tapestry pillows
when I retired I gave one to my sis who is a quilter
they are tireless workers
Posted by: REDACTED at January 17, 2021 05:47 PM (zZxh0)
223
I mainly have Wusthof knives, 1 Saber, and one Japanese knife that begins with an "M" that cost me $200+. It is my most expensive knife. Several of the Wusthof's cost over $100. I hate a dull knife or one that is not well balanced. It is amazing what people call their "good Knife"... so dull they are an accident waiting to happen.
Posted by: lin-duh at January 17, 2021 05:47 PM (UUBmN)
224
I'm going to do my 1st brisket this Wed.
Wish me luck!
Posted by: AZ deplorably isolated at January 17, 20
Good luck! Buy extra beer and a flashlight to bring it in if you start too late. Well worth the effort if you can do the time.
Wish me luck!
Posted by: AZ deplorably isolated at January 17, 20
Good luck! Buy extra beer and a flashlight to bring it in if you start too late. Well worth the effort if you can do the time.
Posted by: dartist at January 17, 2021 05:47 PM (+ya+t)
225
Anna left a picture for you yesterday , Me-262 still flying
Posted by: Skip at January 17, 2021 05:47 PM (Cxk7w)
226
I have a butcher block I just love.
It's a Boos Block. It's a foot thick and easily weighs two hundred pounds. It stands on its own the height of a standard kitchen counter and is prolly 18x18 inches. I believe it's maple. Had it for over 20 years. It's a beast, but it's also handy and beautiful.
It's a Boos Block. It's a foot thick and easily weighs two hundred pounds. It stands on its own the height of a standard kitchen counter and is prolly 18x18 inches. I believe it's maple. Had it for over 20 years. It's a beast, but it's also handy and beautiful.
Posted by: nurse ratched at January 17, 2021 05:47 PM (U2p+3)
227
Take notes. If it fails, throw them away, if not, I want to know. I'm all on my own, so it's always seemed silly to do a brisket. But I'd still like to give it a go sometime.
Posted by: clutch cargo
I've already taken a bunch of notes!
Mrs. AZ saw one site that suggested using the 'point' for burnt ends and mentioned how much she loved the last burnt ends I made (from chuck roasts); so, the point will turn into burnt ends.
I'll try to remember to post in next week's food thread how it turned out, and my method.
Posted by: clutch cargo
I've already taken a bunch of notes!
Mrs. AZ saw one site that suggested using the 'point' for burnt ends and mentioned how much she loved the last burnt ends I made (from chuck roasts); so, the point will turn into burnt ends.
I'll try to remember to post in next week's food thread how it turned out, and my method.
Posted by: AZ deplorably isolated at January 17, 2021 05:48 PM (gtatv)
228
Concur w/clutch cargo. A couple of additions - you can get diamond or CBN (Cubic Boron Nitride) rods for the Sharpmaker that can bring back knives from the dead...
Posted by: Duncanthrax at January 17, 2021 05:46 PM (DMUuz)
He's right, I keep forgetting that they added some courser diamond sticks. That's because of the super-steel knife craze in the past 5 or so years (Spyderco and their Maxamet for instance). The steels are SO damned hard that a regular stone made by nature doesn't cut it (literally). So, they've had to come out with all of these diamond stones/rods.
Most kitchen knives don't need that unless you've killed them.
Posted by: Duncanthrax at January 17, 2021 05:46 PM (DMUuz)
He's right, I keep forgetting that they added some courser diamond sticks. That's because of the super-steel knife craze in the past 5 or so years (Spyderco and their Maxamet for instance). The steels are SO damned hard that a regular stone made by nature doesn't cut it (literally). So, they've had to come out with all of these diamond stones/rods.
Most kitchen knives don't need that unless you've killed them.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:49 PM (L8ADy)
229
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:46 PM (L8ADy)
when I was active in the antique business, people would ask
"why don't you have any hair on the back of your hands ?"
when I was active in the antique business, people would ask
"why don't you have any hair on the back of your hands ?"
Posted by: REDACTED at January 17, 2021 05:49 PM (zZxh0)
230
I've heard of some claws in the will, but knives?
Posted by: Anna Puma
Knives are durable things. Claws are RenFaire bulshit.
Posted by: Anna Puma
Knives are durable things. Claws are RenFaire bulshit.
Posted by: weft cut-loop at January 17, 2021 05:50 PM (nOQ/t)
231
Tonight is Honey Prawns with Walnuts and Miso Glaze Bok Choy.
Posted by: San Franpsycho at January 17, 2021 05:50 PM (EZebt)
232
I'm going to have to keep an eye on my knives when my kids start moving out. There is one particular knife that is everyone's "go to" and I have a feeling it may get feet...
Posted by: lin-duh at January 17, 2021 05:51 PM (UUBmN)
233
I had toast for dinner!
Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 17, 2021 05:52 PM (Dc2NZ)
234
It's a Boos Block. It's a foot thick and easily weighs two hundred pounds. It stands on its own the height of a standard kitchen
How do you clean that thing?
How do you clean that thing?
Posted by: weft cut-loop at January 17, 2021 05:52 PM (nOQ/t)
235
I've used all types of sharpening stones but my favorite are Dia-Sharp in coarse, fine and extra fine. They are steel slabs, 8" by 2", impregnated with industrial diamonds. I got them through Pinewood Forge, the same place I get my woodcarving and whittling knives. The current price is $109 plus shipping but they will last for decades. BTW, they are out of stock and there is a long waiting list for their knives which are in demand all over the planet. They are that good.
Posted by: JTB at January 17, 2021 05:52 PM (7EjX1)
236
I searched for that Spyderco sharpening set and found many options.
What hit me just now was that most of the e-stores were NOT Amazon. Which is good, because I am going out of my way not to buy anything on Amazon any more.
Good to know there are so many alternatives if I just take a few more seconds to try.
I searched for that Spyderco sharpening set and found many options.
What hit me just now was that most of the e-stores were NOT Amazon. Which is good, because I am going out of my way not to buy anything on Amazon any more.
Good to know there are so many alternatives if I just take a few more seconds to try.
Posted by: LeftCoast Dawg at January 17, 2021 05:52 PM (sy5kK)
237
Good luck! Buy extra beer and a flashlight to bring it in if you start too late. Well worth the effort if you can do the time.
Posted by: dartist
Thanks. I'll be starting this at 4am so that it's ready around dinner time.
I have already laid in a supply of suds.
Posted by: dartist
Thanks. I'll be starting this at 4am so that it's ready around dinner time.
I have already laid in a supply of suds.
Posted by: AZ deplorably isolated at January 17, 2021 05:53 PM (gtatv)
238
I had a Consew for awhile. Worked on some upholstery for my stepson. Finally sold it. People that want to sew leather on a home machine have no idea how powerful these commercial machines are.
I had a push button Morse for a bit. I think it was the heaviest home machine I've had. But it had been dropped and turned out to have major problems. I'm happy to see more folks sewing and a few of these machines rescued. I have a Necchi SuperNova I'm still working on.
I had a push button Morse for a bit. I think it was the heaviest home machine I've had. But it had been dropped and turned out to have major problems. I'm happy to see more folks sewing and a few of these machines rescued. I have a Necchi SuperNova I'm still working on.
Posted by: Notsothoreau - look forward at January 17, 2021 05:53 PM (YynYJ)
239
If there was a "good knife" in the house, a cook brought it with them and took it home at the end of the day.
Posted by: Bitter Clinger at January 17, 2021 05:20 PM (MhB5u)
more stories like this.
Posted by: Bitter Clinger at January 17, 2021 05:20 PM (MhB5u)
more stories like this.
Posted by: Quint at January 17, 2021 05:53 PM (Rt/LJ)
240
I'm not supposed to have sharp things, but I'm a fan of the Spyderco Sharpmaker.
Posted by: Weasel at January 17, 2021 05:54 PM (MVjcR)
241
I'm gonna disagree with Mr. Dildo, to a point anyways. Much like optics on a firearm, really GOOD knives at the shizznitz. As a really wise man told me once, spend what you need to on the rifle, spend what you can afford on the optics. And Giggles spend what she thinks is appropriate on her cutlery. And keeps them ever so sharp. I doubt she pay for a meteor knife tho.
McGyver, out
McGyver, out
Posted by: McGyver at January 17, 2021 05:54 PM (Iw46i)
242
I mainly have Wusthof knives, 1 Saber, and one Japanese knife that begins with an "M" that cost me $200+. It is my most expensive knife. Several of the Wusthof's cost over $100. I hate a dull knife or one that is not well balanced. It is amazing what people call their "good Knife"... so dull they are an accident waiting to happen.
Posted by: lin-duh at January 17, 2021 05:47 PM (UUBmN)
All serviceable. I think I still have a couple of Sabatier, but those need to be cleaned immediately - we get so used to stainless even if it's not as good as the high carbon stuff. Misono? Masamoto? Japanese steel is fantastic. I'd give my left one for a Hamon bladed knife by a certain maker...
Posted by: lin-duh at January 17, 2021 05:47 PM (UUBmN)
All serviceable. I think I still have a couple of Sabatier, but those need to be cleaned immediately - we get so used to stainless even if it's not as good as the high carbon stuff. Misono? Masamoto? Japanese steel is fantastic. I'd give my left one for a Hamon bladed knife by a certain maker...
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:55 PM (L8ADy)
243
I'm salivating at that Fondue Hasselback Potato dish.
Posted by: Lady in Black at January 17, 2021 05:56 PM (O+I8R)
244
Skip
There were six reproduction Me 262s built with T-38 engines. Several of them fly.
The late Paul Allen's Flying Heritage and Combat Armor Museum has Planes of Fame Me 262 FE-4012 that they are currently rebuilding to flight worthy status with Jumo-004b engines.
https://youtu.be/FPazuFQZE3o
Video from eight months of ago of a taxi test. The plane has a fighter nose which is historically inaccurate. When FE-4012 was recovered it was configured as a reconnaissance plane. But when the USAAF wanted to test the Me 262 against the Lockheed P-80A Shooting Star, FE-4012 and FE-111, which is now at the Smithsonian, swapped noses. FE-4012 was then sent to Hughes Aircraft for a rebuild.
There were six reproduction Me 262s built with T-38 engines. Several of them fly.
The late Paul Allen's Flying Heritage and Combat Armor Museum has Planes of Fame Me 262 FE-4012 that they are currently rebuilding to flight worthy status with Jumo-004b engines.
https://youtu.be/FPazuFQZE3o
Video from eight months of ago of a taxi test. The plane has a fighter nose which is historically inaccurate. When FE-4012 was recovered it was configured as a reconnaissance plane. But when the USAAF wanted to test the Me 262 against the Lockheed P-80A Shooting Star, FE-4012 and FE-111, which is now at the Smithsonian, swapped noses. FE-4012 was then sent to Hughes Aircraft for a rebuild.
Posted by: Anna Puma at January 17, 2021 05:57 PM (Ko0Xq)
245
That's because of the super-steel knife craze in the past 5 or so years (Spyderco and their Maxamet for instance). The steels are SO damned hard that a regular stone made by nature doesn't cut it (literally). So, they've had to come out with all of these diamond stones/rods.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:49 PM
It's not so much the Rockwell hardness per se that makes a 'super' steel knife too hard for natural stones to sharpen, as the various carbides in them. The regular rods in the Sharpmaker will 'cut' them, but it can take a while, and reprofiling can be a real chore. Diamond is your friend. I'm guessing you're familiar with knifesteelnerds.com?
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:49 PM
It's not so much the Rockwell hardness per se that makes a 'super' steel knife too hard for natural stones to sharpen, as the various carbides in them. The regular rods in the Sharpmaker will 'cut' them, but it can take a while, and reprofiling can be a real chore. Diamond is your friend. I'm guessing you're familiar with knifesteelnerds.com?
Posted by: Duncanthrax at January 17, 2021 05:57 PM (DMUuz)
Posted by: Duncanthrax at January 17, 2021 05:58 PM (DMUuz)
247
How do you clean that thing?
Posted by: weft cut-loop
Murphy's oil soap. Then rinse. And paper towel dry.
How do you clean that thing?
Posted by: weft cut-loop
Murphy's oil soap. Then rinse. And paper towel dry.
Posted by: nurse ratched at January 17, 2021 05:58 PM (U2p+3)
248
Posted by: McGyver at January 17, 2021 05:54 PM (Iw46i)
I am not suggesting that you shouldbuy cheapo knives. What I am saying is that $400 buys you a name. There are superb knives in every size and shape for 1/4 of that price.
The real trick, as many people have pointed out, is taking care of them.
I am not suggesting that you shouldbuy cheapo knives. What I am saying is that $400 buys you a name. There are superb knives in every size and shape for 1/4 of that price.
The real trick, as many people have pointed out, is taking care of them.
Posted by: CharlieBrown'sDildo at January 17, 2021 05:58 PM (+oat7)
249
I have knives, some for the kitchen, some for utility purposes and a few for self defense. That being said, we still periodically buy a very cheap set of knives, usually about $10 for a set of 3 to use in daily cooking. When they've lost their edge for the kitchen they end up in the garage until dull. We're hard on them. We don't take care of them... the exception being the self defense knives which, hopefully, don't get used.
Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at January 17, 2021 05:58 PM (3H9h1)
250
Masamoto? Japanese steel is fantastic. I'd give my left one for a Hamon bladed knife by a certain maker...
Posted by: clutch cargo
----
Masamoto sounds right
Posted by: clutch cargo
----
Masamoto sounds right
Posted by: lin-duh at January 17, 2021 05:58 PM (UUBmN)
251
Had it 20 years. It everything on it imaginable. Never gotten sick.
Posted by: nurse ratched at January 17, 2021 05:58 PM (U2p+3)
252
I doubt she pay for a meteor knife tho.
McGyver, out
Posted by: McGyver at January 17, 2021 05:54 PM (Iw46i)
And while I don't have a knife with meteorite on it - I will. Mammoth no. You look at that shit and it cracks. A knife is NOT meant to be kept in a temperature/humidity controlled environment. Even though I know plenty of people that pull their knives out of the safe, wearing cotton gloves take instagram videos of it, and put it away for another 5 months.
McGyver, out
Posted by: McGyver at January 17, 2021 05:54 PM (Iw46i)
And while I don't have a knife with meteorite on it - I will. Mammoth no. You look at that shit and it cracks. A knife is NOT meant to be kept in a temperature/humidity controlled environment. Even though I know plenty of people that pull their knives out of the safe, wearing cotton gloves take instagram videos of it, and put it away for another 5 months.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:58 PM (L8ADy)
253
I had a Consew for awhile. Worked on some upholstery for my stepson.
Finally sold it. People that want to sew leather on a home machine have
no idea how powerful these commercial machines are.
I sewed up a chicken one time by hand. I have a bunch of old industrial Singers and my favorites are treadles. Tanks.
Finally sold it. People that want to sew leather on a home machine have
no idea how powerful these commercial machines are.
I sewed up a chicken one time by hand. I have a bunch of old industrial Singers and my favorites are treadles. Tanks.
Posted by: dartist at January 17, 2021 05:59 PM (+ya+t)
254
And now, a moment of quiet remembrance for all of the knives sent to an early demise, by dint of some careless or forgetful knave, having sent said blade to it's distemperate doom by means of the drying cycle in a household dishwasher.
Doesn't kill all of the knives. But does kill many. Right at the annealing point of many older, common steels, and after a few cycles through, they'll no longer really take, and damn sure won't hold and edge.
Jim
Sunk New Dawn
Galveston, TX
Doesn't kill all of the knives. But does kill many. Right at the annealing point of many older, common steels, and after a few cycles through, they'll no longer really take, and damn sure won't hold and edge.
Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at January 17, 2021 06:00 PM (QzJWU)
255
For those with (or who will get) a Spyderco Sharpmaker, invest in a can of 'Bar Keeper's Friend' abrasive cleaner, and lightly scrub your rods every few sharpenings. Makes a difference!
Posted by: Duncanthrax at January 17, 2021 06:01 PM (DMUuz)
256
I got one of those electric Sunbeam mixers stored away in the basement. It was my mothers pride and joy. Should get it out, dust it off and see it it works. (probably does) Mon used it for cakes mostly.
Posted by: Colin at January 17, 2021 05:05
We use a Sunbeam toaster (for toast you pervs) that was a wedding present to my folks in 1955. It even has the cloth covered plug in cord. Meanwhile ours from our wedding in 1981 long ago bit the dust.
Posted by: Colin at January 17, 2021 05:05
We use a Sunbeam toaster (for toast you pervs) that was a wedding present to my folks in 1955. It even has the cloth covered plug in cord. Meanwhile ours from our wedding in 1981 long ago bit the dust.
Posted by: Farmer at January 17, 2021 06:03 PM (K7/OQ)
257
Okay, guess I'm a wimp. I got a taste of just the ghost pepper dust this Nashville Hot chicken place puts on their "extra hot" tenders, and have spent the last 10 minutes recovering. OMG.
Posted by: qdpsteve at January 17, 2021 06:03 PM (L2ZTs)
258
250 Masamoto? Japanese steel is fantastic. I'd give my left one for a Hamon bladed knife by a certain maker...
Posted by: clutch cargo
I have a masanobu petty knife. I can get that fucker so sharp it's scary
Posted by: clutch cargo
I have a masanobu petty knife. I can get that fucker so sharp it's scary
Posted by: REDACTED at January 17, 2021 06:03 PM (zZxh0)
259
This medium (cayenne sauce) sandwich is much more my speed, and tasty too.
Posted by: qdpsteve at January 17, 2021 06:05 PM (L2ZTs)
260
Chicken nuggets and Sister Schubert rolls for dinner. I am real fancy!
Posted by: jmel at January 17, 2021 06:06 PM (bVhJi)
Posted by: Anna Puma at January 17, 2021 06:07 PM (Ko0Xq)
262
I have bought my wife a couple fairly expensive knives, I'm not allowed to touch them.
Posted by: Skip at January 17, 2021 06:07 PM (Cxk7w)
263
I have knives, some for the kitchen, some for utility purposes and a few
for self defense. That being said, we still periodically buy a very
cheap set of knives, usually about $10 for a set of 3 to use in daily
cooking. When they've lost their edge for the kitchen they end up in
the garage until dull. We're hard on them. We don't take care of
them... the exception being the self defense knives which, hopefully,
don't get used.
Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at January 17, 2021 05:58 PM (3H9h1)
I have only used the Cutco small knives like paring knives, cheese slicing knives etc. But one of the nice things about them is they rarely go dull and if they do you can send them to them and they will sharpen them for you or replace them. They are not cheap but they seem to be of good quality. Not sure about the chef's knives as for whatever reason I am dead set on German steel.
I have knives, some for the kitchen, some for utility purposes and a few
for self defense. That being said, we still periodically buy a very
cheap set of knives, usually about $10 for a set of 3 to use in daily
cooking. When they've lost their edge for the kitchen they end up in
the garage until dull. We're hard on them. We don't take care of
them... the exception being the self defense knives which, hopefully,
don't get used.
Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at January 17, 2021 05:58 PM (3H9h1)
I have only used the Cutco small knives like paring knives, cheese slicing knives etc. But one of the nice things about them is they rarely go dull and if they do you can send them to them and they will sharpen them for you or replace them. They are not cheap but they seem to be of good quality. Not sure about the chef's knives as for whatever reason I am dead set on German steel.
Posted by: Quint at January 17, 2021 06:08 PM (Rt/LJ)
264
There was a certain learning curve involving learning how to cook with charcoal and not touching the grey briquettes. Which was preceded by cooking with cast iron fry pans and the use of oven mitts.
All long term, useful bits of knowledge.
All long term, useful bits of knowledge.
Posted by: irongrampa at January 17, 2021 06:08 PM (KATBx)
265
So, I took the leftover massaman curry, no meat, cause it all got eaten, put it in a frying pan and cracked a couple of eggs on top. Covered and heated until the eggs were set.
Served in a bowl. Ate with a spoon. I challenge anyone to have had a better midday meal.
Served in a bowl. Ate with a spoon. I challenge anyone to have had a better midday meal.
Posted by: nurse ratched at January 17, 2021 06:08 PM (U2p+3)
266
It's not so much the Rockwell hardness per se that makes a 'super' steel knife too hard for natural stones to sharpen, as the various carbides in them. The regular rods in the Sharpmaker will 'cut' them, but it can take a while, and reprofiling can be a real chore. Diamond is your friend. I'm guessing you're familiar with knifesteelnerds.com?
Posted by: Duncanthrax at January 17, 2021 05:57 PM (DMUuz)
Yes, the stones will work if you've got a spare few hours. I'm actually not a steel nerd like a lot of people/makers, I more appreciate the stuff. There's the ones that sneer at S35VN, it's gotta be M390, or CV20. I like the stuff that can take a gorgeous finish - which a lot of the super steels really can't do. I know of KNR, didn't he start the website during the whole Lionsteel debacle? A few did.
I kind of stayed out of that whole thing. Although I don't buy production knives any longer either so I don't really have a dog in that fight. I'll definitely check Larrin's site out. I lean towards the guys actually forging the stuff. A good buddy (the one that made my cutting board) just showed us his latest acquisition from these brilliant bastards: https://bit.ly/3nSCsfm
Posted by: Duncanthrax at January 17, 2021 05:57 PM (DMUuz)
Yes, the stones will work if you've got a spare few hours. I'm actually not a steel nerd like a lot of people/makers, I more appreciate the stuff. There's the ones that sneer at S35VN, it's gotta be M390, or CV20. I like the stuff that can take a gorgeous finish - which a lot of the super steels really can't do. I know of KNR, didn't he start the website during the whole Lionsteel debacle? A few did.
I kind of stayed out of that whole thing. Although I don't buy production knives any longer either so I don't really have a dog in that fight. I'll definitely check Larrin's site out. I lean towards the guys actually forging the stuff. A good buddy (the one that made my cutting board) just showed us his latest acquisition from these brilliant bastards: https://bit.ly/3nSCsfm
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 06:09 PM (L8ADy)
267
Okay, guess I'm a wimp. I got a taste of just the ghost pepper dust this Nashville Hot chicken place puts on their "extra hot" tenders, and have spent the last 10 minutes recovering. OMG.
Posted by: qdpsteve at January 17, 2021 06:03 PM (L2ZTs)
Just wait to you have to recover tomorrow.
Ouch!
Posted by: qdpsteve at January 17, 2021 06:03 PM (L2ZTs)
Just wait to you have to recover tomorrow.
Ouch!
Posted by: Hairyback Guy at January 17, 2021 06:09 PM (R/m4+)
268
For those with (or who will get) a Spyderco
Sharpmaker, invest in a can of 'Bar Keeper's Friend' abrasive cleaner,
and lightly scrub your rods every few sharpenings. Makes a difference!
Posted by: Duncanthrax at January 17, 2021 06:01 PM (DMUuz)
that is a good tip Dunanthrax. I did have a spyderco set once but lost in in a move. Yes, I am bitter.
Sharpmaker, invest in a can of 'Bar Keeper's Friend' abrasive cleaner,
and lightly scrub your rods every few sharpenings. Makes a difference!
Posted by: Duncanthrax at January 17, 2021 06:01 PM (DMUuz)
that is a good tip Dunanthrax. I did have a spyderco set once but lost in in a move. Yes, I am bitter.
Posted by: Quint at January 17, 2021 06:10 PM (Rt/LJ)
269
Today is the third anniversary of the last evening I had with my wife I'm honoring her memory by being frugal and eating leftovers.
The double margarita is for me.
The double margarita is for me.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:10 PM (lgiXo)
270
The only thing that kills the burn from really hot peppers is a bite of an apple or a sip of apple juice for me. Nothing else works except to stop eating the damn things.
Posted by: dartist at January 17, 2021 06:11 PM (+ya+t)
271
I rather sharpen any knife than a 3 inch jointer plane iron
Posted by: REDACTED at January 17, 2021 06:11 PM (zZxh0)
272
Jim Bowie supposedly had a meteor knife.
Posted by: Bertram Cabot, Jr. at January 17, 2021 06:11 PM (63Dwl)
273
Hairyback, I know, yikes.
Anna, I personally need A through C, and D to destroy these ghost pepper tenders with fire. They'll kill us all!
Anna, I personally need A through C, and D to destroy these ghost pepper tenders with fire. They'll kill us all!
Posted by: qdpsteve at January 17, 2021 06:11 PM (L2ZTs)
274
I need to replace my santoku. It's Henckels , but maybe a reject or something...
Posted by: runner at January 17, 2021 06:12 PM (zr5Kq)
275
Okay, guess I'm a wimp. I got a taste of just the ghost pepper dust this
Nashville Hot chicken place puts on their "extra hot" tenders, and have
spent the last 10 minutes recovering. OMG.
Posted by: qdpsteve at January 17, 2021 06:03 PM (L2ZTs)
try the Melinda's Ghost Pepper wing sauce. It is cheap and can be purchased one of the stores we are boycotting, aka Wal Mart. It is hot, no doubt there, but it is also damn good. You can use it on anything, not just wings. There is legit flavor there so it is not some dumb stunt hot sauce.
Nashville Hot chicken place puts on their "extra hot" tenders, and have
spent the last 10 minutes recovering. OMG.
Posted by: qdpsteve at January 17, 2021 06:03 PM (L2ZTs)
try the Melinda's Ghost Pepper wing sauce. It is cheap and can be purchased one of the stores we are boycotting, aka Wal Mart. It is hot, no doubt there, but it is also damn good. You can use it on anything, not just wings. There is legit flavor there so it is not some dumb stunt hot sauce.
Posted by: Quint at January 17, 2021 06:12 PM (Rt/LJ)
276
Okay, guess I'm a wimp. I got a taste of just the ghost pepper dust this Nashville Hot chicken place puts on their "extra hot" tenders, and have spent the last 10 minutes recovering. OMG.
Posted by: qdpsteve
I'm smiling.
Thank you.
I'm still smiling.
Posted by: qdpsteve
I'm smiling.
Thank you.
I'm still smiling.
Posted by: AZ deplorably isolated at January 17, 2021 06:12 PM (gtatv)
277
Today is the third anniversary of the last evening I had with my wife I'm honoring her memory by being frugal and eating leftovers.
The double margarita is for me.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:10 PM (lgiXo)
* * * *
That sounds like a wonderful way to honor the memory of your beloved wife. Enjoy!
The double margarita is for me.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:10 PM (lgiXo)
* * * *
That sounds like a wonderful way to honor the memory of your beloved wife. Enjoy!
Posted by: Legally Sufficient, Hoping and Praying at January 17, 2021 06:12 PM (rwusL)
278
Sorry for your loss, NL. I hope you are remembering the happy times too.
Posted by: Notsothoreau - look forward at January 17, 2021 06:12 PM (YynYJ)
279
For those with (or who will get) a Spyderco Sharpmaker, invest in a can of 'Bar Keeper's Friend' abrasive cleaner, and lightly scrub your rods every few sharpenings. Makes a difference!
Posted by: Duncanthrax at January 17, 2021 06:01 PM (DMUuz)
Really good point! The steel will plug up the stones in no time flat, and I forget that people don't realize when they turn black you might want to do something about it. Spyderco says you can run them through the dishwasher, but it seems like that could introduce a whole new set of problems. Just a good abrasive and some elbow grease.
Posted by: Duncanthrax at January 17, 2021 06:01 PM (DMUuz)
Really good point! The steel will plug up the stones in no time flat, and I forget that people don't realize when they turn black you might want to do something about it. Spyderco says you can run them through the dishwasher, but it seems like that could introduce a whole new set of problems. Just a good abrasive and some elbow grease.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 06:12 PM (L8ADy)
280
Brother Northernlurker
Posted by: nurse ratched at January 17, 2021 06:12 PM (U2p+3)
281
Dammit. Peace be with you.
Posted by: nurse ratched at January 17, 2021 06:13 PM (U2p+3)
282
Nevergiveup is having frozen tyson chicken sticks, gourmet style with russian dressing. Sigh
Posted by: Nevergiveup at January 17, 2021 06:13 PM (85Gof)
283
As I said, the Cayenne-level chicken sandwich is much more my speed, but still pretty spicy itself. The restaurant called it medium but anywhere else, it'd be considered Hot level. Very tasty.
Posted by: qdpsteve at January 17, 2021 06:13 PM (L2ZTs)
284
Sorry for your loss, NL. I hope you are remembering the happy times too.
Posted by: Notsothoreau - look forward at January 17, 2021 06:12 PM (YynYJ)
Absolutely I am
Posted by: Notsothoreau - look forward at January 17, 2021 06:12 PM (YynYJ)
Absolutely I am
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:13 PM (lgiXo)
285
Today is the third anniversary of the last evening I had with my wife I'm honoring her memory by being frugal and eating leftovers. The double margarita is for me.
Here's to many good memories, NL.
Here's to many good memories, NL.
Posted by: Notorious BFD at January 17, 2021 06:14 PM (W4eKo)
286
I have some Chicago Cutlery steak knives. Not the hardest steel, but they do take a wicked edge. Put some tung oil on the handles, and they're nice knives.
I don't have much else to add about knives that hasn't been said in one form or another, so I'll just share a pet peeve.
I can't stand serrated steak knives. I have yet to use one that doesn't tear the meat. I like the plain, straight-edge type steak knife like my CC knives.
That is all.
I don't have much else to add about knives that hasn't been said in one form or another, so I'll just share a pet peeve.
I can't stand serrated steak knives. I have yet to use one that doesn't tear the meat. I like the plain, straight-edge type steak knife like my CC knives.
That is all.
Posted by: RedMindBlueState at January 17, 2021 06:14 PM (UCLEv)
Posted by: qdpsteve at January 17, 2021 06:14 PM (L2ZTs)
288
Okay, I now have a New Most Delicious Pork Ribs in the Universe Recipe...strictly by accident.
I was cleaning out the pantry when I noticed that we still hadn't finished off the Dancing Pigs BBQ Rub from the BBQ Shop in Memphis.
So, I decided to use that on the rack of baby back ribs I was planning to cook.
Here's the directions:
1) Use Dancing Pigs Rub with a heavy hand on your ribs.
2) Cook in smoker/pellet grill at 275* for roughly 3-3.5 hrs
3) Slather ribs with Rufus Teague "Touch O'Heat" Sauce. Let them glaze for 20-30 more minutes.
That's it. I used "Touch O'Heat" cuz that's what I had.*
Man, everything worked exactly perfectly together. Those ribs were larrupin'!
As proof, I was going to eat my usual 3, maybe 4 ribs but wound up eating 8!!!!
And I might've eaten more if we had them.
Try this. You won't regret it.
*IMHO there's zero reason to make your own BBQ sauce when Rufus Teague "Touch O'Heat" is readily available and both cheaper and better than your's.
I was cleaning out the pantry when I noticed that we still hadn't finished off the Dancing Pigs BBQ Rub from the BBQ Shop in Memphis.
So, I decided to use that on the rack of baby back ribs I was planning to cook.
Here's the directions:
1) Use Dancing Pigs Rub with a heavy hand on your ribs.
2) Cook in smoker/pellet grill at 275* for roughly 3-3.5 hrs
3) Slather ribs with Rufus Teague "Touch O'Heat" Sauce. Let them glaze for 20-30 more minutes.
That's it. I used "Touch O'Heat" cuz that's what I had.*
Man, everything worked exactly perfectly together. Those ribs were larrupin'!
As proof, I was going to eat my usual 3, maybe 4 ribs but wound up eating 8!!!!
And I might've eaten more if we had them.
Try this. You won't regret it.
*IMHO there's zero reason to make your own BBQ sauce when Rufus Teague "Touch O'Heat" is readily available and both cheaper and better than your's.
Posted by: naturalfake at January 17, 2021 06:15 PM (dWwl8)
Posted by: ghost of hallelujah at January 17, 2021 06:15 PM (oAY8z)
290
Be well Brother.
Posted by: dartist at January 17, 2021 06:15 PM (+ya+t)
Posted by: naturalfake at January 17, 2021 06:15 PM (dWwl8)
292
Nevergiveup is having frozen tyson chicken sticks, gourmet style with russian dressing. Sigh
Posted by: Nevergiveup at January 17, 2021 06:13 PM (85Gof)
If you really wanted gourmet you'd have them with French dressing.
Posted by: Nevergiveup at January 17, 2021 06:13 PM (85Gof)
If you really wanted gourmet you'd have them with French dressing.
Posted by: runner at January 17, 2021 06:15 PM (zr5Kq)
293
Today is the third anniversary of the last evening I had with my wife
I'm honoring her memory by being frugal and eating leftovers.
The double margarita is for me.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:10 PM
*raises glass*
May her memory be eternal, NL.
I'm honoring her memory by being frugal and eating leftovers.
The double margarita is for me.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:10 PM
*raises glass*
May her memory be eternal, NL.
Posted by: RedMindBlueState at January 17, 2021 06:15 PM (UCLEv)
294
I'm having a cutting board made. It will be Maple, about 3 and 1/2 in thick by 16 inches wide by 20 inches long with little feets on the bottom of it. It will also have a stainless steel bowl inset in the upper left-hand corner so I can just scrape my chopped-up bits into the bowl and then slip it out and put another bowl in. Kind of pricey but what the heck it is a birthday present
Posted by: Javems at January 17, 2021 05:21
That sounds very cool Javems. I wonder if you could find something similar w/out having it custom made. The bowl inset sounds like a great idea.
Posted by: Javems at January 17, 2021 05:21
That sounds very cool Javems. I wonder if you could find something similar w/out having it custom made. The bowl inset sounds like a great idea.
Posted by: Farmer at January 17, 2021 06:16 PM (K7/OQ)
295
I guess I better not ever order anything marked 'spicy' at an Indian restaurant...
Posted by: qdpsteve at January 17, 2021 06:16 PM (L2ZTs)
296
While I have not made this K.C. B-B-Q sauce recipe, it sounds a lot like my go-to bottled favorite "Stubb's Original". Just a little heat at the finish.. very good!
K.C. Masterpiece used to make something like this but sweeter and more molasses.. But I cannot find that any more.
K.C. Masterpiece used to make something like this but sweeter and more molasses.. But I cannot find that any more.
Posted by: Chi-Town Jerry at January 17, 2021 06:16 PM (CjFDo)
297
A) Now I feel really old
B) I was on active duty
Today is the 30th anniversary of the beginning of Operation Desert Storm
I was riding a recruiters desk in rural AL. Not a fun time.
B) I was on active duty
Today is the 30th anniversary of the beginning of Operation Desert Storm
I was riding a recruiters desk in rural AL. Not a fun time.
Posted by: Forgot my screen name again at January 17, 2021 06:17 PM (evAoO)
Posted by: AZ deplorably isolated at January 17, 2021 06:17 PM (gtatv)
299
Had a cognac with my movie, should have had a vodka but don't have any.
Posted by: Skip at January 17, 2021 06:17 PM (Cxk7w)
300
Jim Bowie supposedly had a meteor knife.
Posted by: Bertram Cabot, Jr. at January 17, 2021 06:11 PM (63Dwl)
Yeah, and King Tut also had a high-iron meteor knife, so I suppose it's possible. I'd always assumed some truth to the legend, but also assumed it would be used as the handle material, as they do in the modern world. It looks amazing.
Posted by: Bertram Cabot, Jr. at January 17, 2021 06:11 PM (63Dwl)
Yeah, and King Tut also had a high-iron meteor knife, so I suppose it's possible. I'd always assumed some truth to the legend, but also assumed it would be used as the handle material, as they do in the modern world. It looks amazing.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 06:17 PM (L8ADy)
301
Absolutely I am
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:13 PM (lgiXo)
and hopefully many happy times ahead. I know I need a few as we all do.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:13 PM (lgiXo)
and hopefully many happy times ahead. I know I need a few as we all do.
Posted by: Quint at January 17, 2021 06:17 PM (Rt/LJ)
302
Today is the 30th anniversary of the beginning of Operation Desert Storm
Hard to believe. Time sure flies.
Hard to believe. Time sure flies.
Posted by: Notorious BFD at January 17, 2021 06:18 PM (W4eKo)
303
Had a cognac with my movie, should have had a vodka but don't have any.
Posted by: Skip at January 17, 2021 06:17 PM (Cxk7w)
depends, was it Dr. Zhivago or The French Connection.
Posted by: Skip at January 17, 2021 06:17 PM (Cxk7w)
depends, was it Dr. Zhivago or The French Connection.
Posted by: Quint at January 17, 2021 06:18 PM (Rt/LJ)
304
Bob's Burgers episode where Teddy and Bob had a contest of whose favorite work tool was better. Hammer vs Knife . After being tied in the events set up by Linda they decided to put each implement against each other. Bob subsequently realized that was a bad idea. Damn I like that show.
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 06:18 PM (2DOZq)
305
If you really wanted gourmet you'd have them with French dressing.
Posted by: runner at January 17, 2021 06:15 PM (zr5Kq)
I'll try that
Posted by: runner at January 17, 2021 06:15 PM (zr5Kq)
I'll try that
Posted by: Nevergiveup at January 17, 2021 06:19 PM (85Gof)
306
Today is the 30th anniversary of the beginning of Operation Desert Storm
Hard to believe. Time sure flies.
Posted by: Notorious BFD at January 17, 2021 06:18 PM (W4eKo)
I still watch the famous Schwarzkopf briefing every few years. If that makes me a geek, so be it.
Hard to believe. Time sure flies.
Posted by: Notorious BFD at January 17, 2021 06:18 PM (W4eKo)
I still watch the famous Schwarzkopf briefing every few years. If that makes me a geek, so be it.
Posted by: Quint at January 17, 2021 06:20 PM (Rt/LJ)
Posted by: REDACTED at January 17, 2021 06:21 PM (zZxh0)
308
I'm going to go put these ghost pepper tenders down the garbage disposal now, before they fall into the hands of our enemies.
Posted by: qdpsteve at January 17, 2021 06:21 PM (L2ZTs)
309
Man, everything worked exactly perfectly together. Those ribs were larrupin'!
As proof, I was going to eat my usual 3, maybe 4 ribs but wound up eating 8!!!!
And I might've eaten more if we had them.
Try this. You won't regret it.
*IMHO there's zero reason to make your own BBQ sauce when Rufus
Teague "Touch O'Heat" is readily available and both cheaper and better
than your's.
Posted by: naturalfake.That sounds good!
Aaron Franklin of Franklin BBQ in Austin recommends 275 as well..
He has a video on YouTube doing St Louis style spare ribs at 275 smoke for 2 hours, then 2 hours wrapped.
As proof, I was going to eat my usual 3, maybe 4 ribs but wound up eating 8!!!!
And I might've eaten more if we had them.
Try this. You won't regret it.
*IMHO there's zero reason to make your own BBQ sauce when Rufus
Teague "Touch O'Heat" is readily available and both cheaper and better
than your's.
Posted by: naturalfake.That sounds good!
Aaron Franklin of Franklin BBQ in Austin recommends 275 as well..
He has a video on YouTube doing St Louis style spare ribs at 275 smoke for 2 hours, then 2 hours wrapped.
Posted by: Chi-Town Jerry at January 17, 2021 06:22 PM (CjFDo)
310
Nevergiveup is having frozen tyson chicken sticks, gourmet style with russian dressing. Sigh
Dude, the way you're going you might be better off getting a few boxes of C-rats from a local Army Surplus.
Dude, the way you're going you might be better off getting a few boxes of C-rats from a local Army Surplus.
Posted by: dartist at January 17, 2021 06:22 PM (+ya+t)
311
There are a pair of 1911s made from a meteor by Cabot Guns. Valued over a million dollars.
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 06:22 PM (2DOZq)
312
I have a ceramic knife which is the sharpest knife I've ever had. Unfortunately it's picked up a few chips.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:22 PM (lgiXo)
313
24 There is a company called Kai... Also known as kershaw based here near Portland OR. They make some amazing chef knifes and kitchen knife sets. They can be very expensive but once a year they have a factory sale that I often go to.
Posted by: KarlHungus at January 17, 2021 04:15 PM (I0oUO)
I can't speak for their kitchen knives but some of their pocket knives are pretty good. The Leek is one of the OGs of assisted open; they're about $40 on the intertubes but maybe they'd be dirt cheap in a factory sale.
For kitchen cutlery I've just got a fairly basic set of Chicago Cutlery knives. Hand me down from one of my relatives and so they're probably older than I am, but they work well enough.
Posted by: KarlHungus at January 17, 2021 04:15 PM (I0oUO)
I can't speak for their kitchen knives but some of their pocket knives are pretty good. The Leek is one of the OGs of assisted open; they're about $40 on the intertubes but maybe they'd be dirt cheap in a factory sale.
For kitchen cutlery I've just got a fairly basic set of Chicago Cutlery knives. Hand me down from one of my relatives and so they're probably older than I am, but they work well enough.
Posted by: CppThis at January 17, 2021 06:24 PM (zcf1k)
314
271 I rather sharpen any knife than a 3 inch jointer plane iron
Posted by: REDACTED at January 17, 2021 06:11 PM (zZxh0)
I've looked for years for someone who can sharpen, initial grind, not just hone. I have a couple that need it. I also have some specialty planes, rabbit cutters and the like, and I've given up on getting them sharpened. Maybe if I lived in the northeast I could find someone.
Posted by: REDACTED at January 17, 2021 06:11 PM (zZxh0)
I've looked for years for someone who can sharpen, initial grind, not just hone. I have a couple that need it. I also have some specialty planes, rabbit cutters and the like, and I've given up on getting them sharpened. Maybe if I lived in the northeast I could find someone.
Posted by: Javems at January 17, 2021 06:24 PM (8SSHh)
315
Today is the 30th anniversary of the beginning of Operation Desert Storm
I think that was the last time I watched CNN.
I think that was the last time I watched CNN.
Posted by: grammie winger at January 17, 2021 06:24 PM (gm3d+)
316
312 I have a ceramic knife which is the sharpest knife I've ever had. Unfortunately it's picked up a few chips.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:22 PM (lgiXo)
soon to be a bread knife
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:22 PM (lgiXo)
soon to be a bread knife
Posted by: REDACTED at January 17, 2021 06:24 PM (zZxh0)
317
30 years ago, I was a sophomore in high school! Ya'll are old!
LOLOL!
LOLOL!
Posted by: jmel at January 17, 2021 06:24 PM (bVhJi)
318
Dude, the way you're going you might be better off getting a few boxes of C-rats from a local Army Surplus.
Posted by: dartist at January 17, 2021 06:22 PM
This. Ask for me.
Posted by: dartist at January 17, 2021 06:22 PM
This. Ask for me.
Posted by: Ham & Lima Beans at January 17, 2021 06:25 PM (DMUuz)
Posted by: bonhomme at January 17, 2021 06:26 PM (i0wNm)
320
raises glass*
May her memory be eternal, NL.
Posted by: RedMindBlueState at January 17, 2021 06:15 PM (UCLEv)
here as well. raises glass.
May her memory be eternal, NL.
Posted by: RedMindBlueState at January 17, 2021 06:15 PM (UCLEv)
here as well. raises glass.
Posted by: Quint at January 17, 2021 06:26 PM (Rt/LJ)
321
315 Today is the 30th anniversary of the beginning of Operation Desert Storm
I think that was the last time I watched CNN.
Posted by: grammie winger at January 17, 2021 06:24 PM (gm3d+)
Holy crap. You're right.
Am I THAT OLD???? How'd that happen?
I think that was the last time I watched CNN.
Posted by: grammie winger at January 17, 2021 06:24 PM (gm3d+)
Holy crap. You're right.
Am I THAT OLD???? How'd that happen?
Posted by: Romeo13 at January 17, 2021 06:26 PM (oHd/0)
322
an auction near me has a Lucky the Lobster for sale tonight
never knew of such a thing
Posted by: REDACTED at January 17, 2021 06:21 PM (zZxh0)
Lucky is a bit surprised as well.
never knew of such a thing
Posted by: REDACTED at January 17, 2021 06:21 PM (zZxh0)
Lucky is a bit surprised as well.
Posted by: Diogenes at January 17, 2021 06:26 PM (axyOa)
323
https://bit.ly/35RmJqN
Posted by: bonhomme at January 17, 2021 06:26 PM (i0wNm)
Posted by: grammie winger at January 17, 2021 06:26 PM (gm3d+)
325
317 30 years ago, I was a sophomore in high school! Ya'll are old!
LOLOL!
Posted by: jmel at January 17, 2021 06:24 PM (bVhJi)
Lawn, removeth thyself you callow youth!
LOLOL!
Posted by: jmel at January 17, 2021 06:24 PM (bVhJi)
Lawn, removeth thyself you callow youth!
Posted by: Romeo13 at January 17, 2021 06:27 PM (oHd/0)
Posted by: qdpsteve at January 17, 2021 06:27 PM (L2ZTs)
327
I was a sophomore in high school in...
hey look at the time!
hey look at the time!
Posted by: qdpsteve at January 17, 2021 06:28 PM (L2ZTs)
328
I like my Victorinox Forschner knives.
Posted by: President-elect Emmie at January 17, 2021 06:28 PM (ofYez)
329
A ceramic knife is so sharp, you don't realize how deep the cut is until you start spurting blood.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:28 PM (lgiXo)
330
Do NOT use the pull-through sharpeners. 85% of them are damaging your knives. ... Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 05:34 PM
*Now* you tell me. Can I fix my knife after using these, by learning to use a whetstone? I have one, and I've been trying to teach myself. It just doesn't hold the edge for more than a weekend of cutting board activity.
*Now* you tell me. Can I fix my knife after using these, by learning to use a whetstone? I have one, and I've been trying to teach myself. It just doesn't hold the edge for more than a weekend of cutting board activity.
Posted by: April, Freedom Now! at January 17, 2021 06:28 PM (OX9vb)
331
326 Tomorrow, we'll all be Lucky The Lobster.
"Deplorable for sale! They're fresh and tasty!"
Posted by: qdpsteve at January 17, 2021 06:27 PM (L2ZTs)
Deplorable Green, its made from PEOPLE!
"Deplorable for sale! They're fresh and tasty!"
Posted by: qdpsteve at January 17, 2021 06:27 PM (L2ZTs)
Deplorable Green, its made from PEOPLE!
Posted by: Romeo13 at January 17, 2021 06:28 PM (oHd/0)
332
Carry knife is a Kershaw Onion, too.
Westhuf for the kitchen, but do have one long Chicago Cutlery knife from way back that stands up well.
We have a place that sharpens knives for restaurants (even leases knives to restaurants).
Twice a year all the good knives go down on Main.
$3/ or $4 if you wanna wait.
Steel in between.
Westhuf for the kitchen, but do have one long Chicago Cutlery knife from way back that stands up well.
We have a place that sharpens knives for restaurants (even leases knives to restaurants).
Twice a year all the good knives go down on Main.
$3/ or $4 if you wanna wait.
Steel in between.
Posted by: MarkY at January 17, 2021 06:28 PM (7fxD9)
333
"Large-breasted Muscovy ducks"
I'm told these are "the best" and don't have much "ducky" taste. Local guy that did poultry had them, I thought ... IF times ever got harder, raising 100 of those every year might be fun and relatively easy. (since I have a big chicken house and a pond, thanks to industrious grandparents). In the meantime I'll buy local beef and pork ... but going back to that thread on shortages ... everyone even in many towns ... could raise some chickens ... eggs and/or meat. pretty easy ... bon appetit.
I'm told these are "the best" and don't have much "ducky" taste. Local guy that did poultry had them, I thought ... IF times ever got harder, raising 100 of those every year might be fun and relatively easy. (since I have a big chicken house and a pond, thanks to industrious grandparents). In the meantime I'll buy local beef and pork ... but going back to that thread on shortages ... everyone even in many towns ... could raise some chickens ... eggs and/or meat. pretty easy ... bon appetit.
Posted by: illiniwek at January 17, 2021 06:28 PM (Cus5s)
334
Romeo13, people who eat people are the most liberal people of them all...
Posted by: qdpsteve at January 17, 2021 06:29 PM (L2ZTs)
335
I meant a place in town. Ambrosi Brothers.
Posted by: MarkY at January 17, 2021 06:29 PM (7fxD9)
336
Watching Battle of Finland, Fin perspective against the Russians
https://youtu.be/VoEN9H383xQ
https://youtu.be/VoEN9H383xQ
Posted by: Skip at January 17, 2021 06:29 PM (Cxk7w)
337
Today is the 30th anniversary of the beginning of Operation Desert Storm
I made my tribute earlier.
Pouring a generous Jamisons...
JAYHAWK!
I made my tribute earlier.
Pouring a generous Jamisons...
JAYHAWK!
Posted by: Diogenes at January 17, 2021 06:29 PM (axyOa)
338
I've looked for years for someone who can sharpen, initial grind, not just hone. I have a couple that need it. I also have some specialty planes, rabbit cutters and the like, and I've given up on getting them sharpened. Maybe if I lived in the northeast I could find someone.
Posted by: Javems at January 17, 2021 06:24 PM
Woodpecker's recently did a run of a sharpening jig system for chisels and plane blades. I take pride in sharpening things, but those are ones that *need* a jig IMHO, and that one is beyond anything I've seen in the market, and cheap at the price.
Posted by: Javems at January 17, 2021 06:24 PM
Woodpecker's recently did a run of a sharpening jig system for chisels and plane blades. I take pride in sharpening things, but those are ones that *need* a jig IMHO, and that one is beyond anything I've seen in the market, and cheap at the price.
Posted by: Duncanthrax at January 17, 2021 06:29 PM (DMUuz)
339
Aaron Franklin of Franklin BBQ in Austin recommends 275 as well..
He has a video on YouTube doing St Louis style spare ribs at 275 smoke for 2 hours, then 2 hours wrapped.
Posted by: Chi-Town Jerry at January 17, 2021 06:22 PM (CjFDo)
I'm not a fan of wrapping. It steams the meat and makes it too "gooshy"(technical BBQ term).
I'd rather just cook it all the way through. That way you have a nice crust and once you've got a feel for the process, you can make you ribs perfectly.
The perfect rib by the way isn't meat "falls off the bone". That's overcooked. The perfect rib has a nice toothiness to the meat and it comes away clean from the bone when you bite it.
But, Franklin is cooking a big batch for commercial purposes and it's easier to control with wrapping. I get it.
He has a video on YouTube doing St Louis style spare ribs at 275 smoke for 2 hours, then 2 hours wrapped.
Posted by: Chi-Town Jerry at January 17, 2021 06:22 PM (CjFDo)
I'm not a fan of wrapping. It steams the meat and makes it too "gooshy"(technical BBQ term).
I'd rather just cook it all the way through. That way you have a nice crust and once you've got a feel for the process, you can make you ribs perfectly.
The perfect rib by the way isn't meat "falls off the bone". That's overcooked. The perfect rib has a nice toothiness to the meat and it comes away clean from the bone when you bite it.
But, Franklin is cooking a big batch for commercial purposes and it's easier to control with wrapping. I get it.
Posted by: naturalfake at January 17, 2021 06:30 PM (dWwl8)
340
30 years ago, I was a sophomore in high school! Ya'll are old!
LOLOL!
Posted by: jmel at January 17, 2021 06:24 PM (bVhJi)
i was in the army NG. We were light infantry so basically the last thing you needed in a sand box. They said if Saddam threatened Turkey we would get sent into the mountains to fight. The funny thing is if you were an MP or any transportation unit, particularly water transport, you were called up. We thought we were bad ass but it was the wrong war.
i did have a close friend who never made it through AIT. He got a letter from the president thanking him for his service in Desert Storm. SNAFU I guess.
30 years ago, I was a sophomore in high school! Ya'll are old!
LOLOL!
Posted by: jmel at January 17, 2021 06:24 PM (bVhJi)
i was in the army NG. We were light infantry so basically the last thing you needed in a sand box. They said if Saddam threatened Turkey we would get sent into the mountains to fight. The funny thing is if you were an MP or any transportation unit, particularly water transport, you were called up. We thought we were bad ass but it was the wrong war.
i did have a close friend who never made it through AIT. He got a letter from the president thanking him for his service in Desert Storm. SNAFU I guess.
Posted by: Quint at January 17, 2021 06:30 PM (Rt/LJ)
341
I still watch the famous Schwarzkopf briefing every few years. If that makes me a geek, so be it.
Not at all. In hindsight, who knows what was really going on there but "The Briefing" was certainly something to behold.
Not at all. In hindsight, who knows what was really going on there but "The Briefing" was certainly something to behold.
Posted by: Notorious BFD at January 17, 2021 06:31 PM (W4eKo)
342
That sounds very cool Javems. I wonder if you could find something similar w/out having it custom made. The bowl inset sounds like a great idea.
Posted by: Farmer at January 17, 2021 06:16 PM (K7/OQ)
Thanks. I found one on line I sort of like but it was a bit too small. It is also a bit more expensive than the one I'm having made. Besides it's a local guy making it and I've see his work. Beautiful stuff.
Posted by: Farmer at January 17, 2021 06:16 PM (K7/OQ)
Thanks. I found one on line I sort of like but it was a bit too small. It is also a bit more expensive than the one I'm having made. Besides it's a local guy making it and I've see his work. Beautiful stuff.
Posted by: Javems at January 17, 2021 06:31 PM (8SSHh)
343
I've looked for years for someone who can sharpen, initial grind, not just hone. I have a couple that need it. I also have some specialty planes, rabbit cutters and the like, and I've given up on getting them sharpened. Maybe if I lived in the northeast I could find someone.
Posted by: Javems
Woodcraft is on-line and a good place to start. Got a friend that turns wood, and has all kinds of specialty gouges, etc.. He uses a two part system he bought from Woodcraft.
Posted by: Javems
Woodcraft is on-line and a good place to start. Got a friend that turns wood, and has all kinds of specialty gouges, etc.. He uses a two part system he bought from Woodcraft.
Posted by: MarkY at January 17, 2021 06:31 PM (7fxD9)
344
Dude, the way you're going you might be better off getting a few boxes of C-rats from a local Army Surplus.
Posted by: dartist at January 17, 2021 06:22 PM
hey I have a case of MREs downstairs when I get desperate
Posted by: dartist at January 17, 2021 06:22 PM
hey I have a case of MREs downstairs when I get desperate
Posted by: Nevergiveup at January 17, 2021 06:31 PM (85Gof)
345
Today is the third anniversary of the last evening I had with my wife I'm honoring her memory by being frugal and eating leftovers.
The double margarita is for me.
Posted by: Brother Northernlurker just another guy
Nothing good really ends. It lives on with us.
"Living Without You"
https://www.youtube.com/watch?v=MZHq9UrzCL8
The double margarita is for me.
Posted by: Brother Northernlurker just another guy
Nothing good really ends. It lives on with us.
"Living Without You"
https://www.youtube.com/watch?v=MZHq9UrzCL8
Posted by: Bozo Conservative ....Living on the prison planet at January 17, 2021 06:32 PM (ZCiJZ)
346
I remember watching the war in real time. Weird as heck. Who was the CNN anchor then? Bernie something...
Posted by: grammie winger at January 17, 2021 06:32 PM (gm3d+)
347
Spyderco does make some nice kit. I have a couple of their folders. I also periodically buy "tacticool" BS folders off Amazon for cheap throwaways for the vehicles.
Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at January 17, 2021 06:32 PM (3H9h1)
348
I've looked for years for someone who can sharpen, initial grind, not just hone. I have a couple that need it. I also have some specialty planes, rabbit cutters and the like, and I've given up on getting them sharpened. Maybe if I lived in the northeast I could find someone.
Posted by: Javems at January 17, 2021 06:24 PM (8SSHh)
the thing about plane irons is when they are made they have bellies on the long side. You must remove this belly before you even begin to start on the short side
it's not tricky, just a lot of strokes on a stone
and I mean a lot
Posted by: Javems at January 17, 2021 06:24 PM (8SSHh)
the thing about plane irons is when they are made they have bellies on the long side. You must remove this belly before you even begin to start on the short side
it's not tricky, just a lot of strokes on a stone
and I mean a lot
Posted by: REDACTED at January 17, 2021 06:33 PM (zZxh0)
349
334 Romeo13, people who eat people are the most liberal people of them all...
Posted by: qdpsteve at January 17, 2021 06:29 PM (L2ZTs)
Canibal Bob is a LIBERAL?
Posted by: qdpsteve at January 17, 2021 06:29 PM (L2ZTs)
Canibal Bob is a LIBERAL?
Posted by: Romeo13 at January 17, 2021 06:33 PM (oHd/0)
350
I've got the Spyderco ceramic set. If you don't wash those religiously, you might as well not bother.
Posted by: MarkY at January 17, 2021 06:33 PM (7fxD9)
351
Epoch Times reports that Parler is back up
Posted by: Al Bundy at January 17, 2021 06:34 PM (Z7toj)
352
Posted by: Quint at January 17, 2021 06:20 PM
Story time.
Shortly after the war, Schwarzkopf came to speak at the Hudson Valley School for Wayward Youth. During the QA, in Ike Hall packed with about 5K people, one firstie took the mike, thanked the general for coming, and said it would be an honor if he would join him and his buddies for a beer at the Firstie Club after the event.
You could have heard a pin drop, and you could tell that the leadership was planning to make his life hell later for doing that. Schwarzkopf thought a bit, and said something like, "unaccustomed as I am to public drinking, I'll take you up on that offer." A good egg, that guy.
Story time.
Shortly after the war, Schwarzkopf came to speak at the Hudson Valley School for Wayward Youth. During the QA, in Ike Hall packed with about 5K people, one firstie took the mike, thanked the general for coming, and said it would be an honor if he would join him and his buddies for a beer at the Firstie Club after the event.
You could have heard a pin drop, and you could tell that the leadership was planning to make his life hell later for doing that. Schwarzkopf thought a bit, and said something like, "unaccustomed as I am to public drinking, I'll take you up on that offer." A good egg, that guy.
Posted by: RedMindBlueState at January 17, 2021 06:34 PM (UCLEv)
353
Javens,
Check out Mr Chickadee on You Tube. I know there's a video on sharpening planes. He lives in KY.
Check out Mr Chickadee on You Tube. I know there's a video on sharpening planes. He lives in KY.
Posted by: Notsothoreau - look forward at January 17, 2021 06:34 PM (YynYJ)
354
I remember watching the war in real time. Weird as heck. Who was the CNN anchor then? Bernie something...
Posted by: grammie winger at January 17, 2021 06:32 PM (gm3d+)
Bernard Shaw
Posted by: grammie winger at January 17, 2021 06:32 PM (gm3d+)
Bernard Shaw
Posted by: Mr Aspirin Factory at January 17, 2021 06:34 PM (8A6TS)
355
Bernard Shaw
Posted by: Mr Aspirin Factory at January 17, 2021 06:34 PM (8A6TS)
That's it - thanks!
Posted by: Mr Aspirin Factory at January 17, 2021 06:34 PM (8A6TS)
That's it - thanks!
Posted by: grammie winger at January 17, 2021 06:35 PM (gm3d+)
Posted by: McGyver at January 17, 2021 06:35 PM (Iw46i)
357
I have a Chef's Choice electric knife sharpener.. works really well!
But mostly, I use a hand version with a single slot for drawing a nice hone to knives that don't need a full sharpening.
I can hone all our knives in about 10 minutes..
But mostly, I use a hand version with a single slot for drawing a nice hone to knives that don't need a full sharpening.
I can hone all our knives in about 10 minutes..
Posted by: Chi-Town Jerry at January 17, 2021 06:35 PM (CjFDo)
358
Epoch Times reports that Parler is back up
Posted by: Al Bundy at January 17, 2021 06:34 PM (Z7toj)
I am still getitng an error message
Posted by: Al Bundy at January 17, 2021 06:34 PM (Z7toj)
I am still getitng an error message
Posted by: Nevergiveup at January 17, 2021 06:35 PM (85Gof)
359
Who was the CNN anchor then?
Don't remember but he was good. Was that the baby milk factory? Heh.
Don't remember but he was good. Was that the baby milk factory? Heh.
Posted by: Zombie Uncle Joe Stalin at January 17, 2021 06:35 PM (W4eKo)
360
*Now* you tell me. Can I fix my knife after using these, by learning to use a whetstone? I have one, and I've been trying to teach myself. It just doesn't hold the edge for more than a weekend of cutting board activity.
Posted by: April, Freedom Now! at January 17, 2021 06:28 PM
Yes. It will take some work, but it's more than doable.
The issue many (most?) people face with a whetstone is maintaining a consistent angle. (And getting the angle in the first place.)
The Spyderco Sharpmaker takes advantage of the fact that almost everyone can hold a knife vertically while lightly 'slicing' down the rod, helping keep the angle consistent, and the built-in angles are pretty optimum for kitchen knives, and the steels they tend to be made of.
Posted by: April, Freedom Now! at January 17, 2021 06:28 PM
Yes. It will take some work, but it's more than doable.
The issue many (most?) people face with a whetstone is maintaining a consistent angle. (And getting the angle in the first place.)
The Spyderco Sharpmaker takes advantage of the fact that almost everyone can hold a knife vertically while lightly 'slicing' down the rod, helping keep the angle consistent, and the built-in angles are pretty optimum for kitchen knives, and the steels they tend to be made of.
Posted by: Duncanthrax at January 17, 2021 06:35 PM (DMUuz)
361
Once again I'm proud that I found steaming hard boiled eggs makes them so easy to peal. Easy meal for Sunday drinking.
Posted by: dartist at January 17, 2021 06:36 PM (+ya+t)
362
I remember watching the war in real time. Weird as heck. Who was the CNN anchor then? Bernie something...
Posted by: grammie winger at January 17, 2021 06:32 PM (gm3d+)
I was sitting on a Destroyer at the mouth of the Gulf, right under the Iranian Silkworm sites.
We would have been the very first target if they had gotten froggy.
Posted by: grammie winger at January 17, 2021 06:32 PM (gm3d+)
I was sitting on a Destroyer at the mouth of the Gulf, right under the Iranian Silkworm sites.
We would have been the very first target if they had gotten froggy.
Posted by: Romeo13 at January 17, 2021 06:36 PM (oHd/0)
363
It was odd in Desert Storm.
Had no idea what the people at home were seeing/ hearing. But as a G-2, I knew exactly what the Iraqis were doing.
I still have my copy of the Schwarzkopf message that was sent out.
I had some great troops.
Sigh...
Had no idea what the people at home were seeing/ hearing. But as a G-2, I knew exactly what the Iraqis were doing.
I still have my copy of the Schwarzkopf message that was sent out.
I had some great troops.
Sigh...
Posted by: Diogenes at January 17, 2021 06:37 PM (axyOa)
364
Duncanthrax "...and lightly scrub your rods..." phrasing, please
McGyver, out
Posted by: McGyver at January 17, 2021 06:35 PM
AFAIK, only Vulcans are bifurcated. Given their genetic closeness, Romulans may be too, but that's never been mentioned in Star Trek lore.
McGyver, out
Posted by: McGyver at January 17, 2021 06:35 PM
AFAIK, only Vulcans are bifurcated. Given their genetic closeness, Romulans may be too, but that's never been mentioned in Star Trek lore.
Posted by: Duncanthrax at January 17, 2021 06:37 PM (DMUuz)
365
Here's the Parler message:
Technical Difficulties
Now seems like the right time to remind you all - both lovers and haters - why we started this platform. We believe privacy is paramount and free speech essential, especially on social media. Our aim has always been to provide a nonpartisan public square where individuals can enjoy and exercise their rights to both.
We will resolve any challenge before us and plan to welcome all of you back soon. We will not let civil discourse perish!
Technical Difficulties
Now seems like the right time to remind you all - both lovers and haters - why we started this platform. We believe privacy is paramount and free speech essential, especially on social media. Our aim has always been to provide a nonpartisan public square where individuals can enjoy and exercise their rights to both.
We will resolve any challenge before us and plan to welcome all of you back soon. We will not let civil discourse perish!
Posted by: Mad As Hell at January 17, 2021 06:38 PM (N/gDA)
366
Woodpecker's recently did a run of a sharpening jig system for chisels and plane blades. I take pride in sharpening things, but those are ones that *need* a jig IMHO, and that one is beyond anything I've seen in the market, and cheap at the price.
Posted by: Duncanthrax at January 17, 2021 06:29 PM (DMUuz)
Thanks I'll check them out. I have an Industrial Education degree, shop teacher. In one course in collage we had to sharpen plane irons and drill bits by hand on a grinder. That was 54 years ago. Taught one year.
Posted by: Duncanthrax at January 17, 2021 06:29 PM (DMUuz)
Thanks I'll check them out. I have an Industrial Education degree, shop teacher. In one course in collage we had to sharpen plane irons and drill bits by hand on a grinder. That was 54 years ago. Taught one year.
Posted by: Javems at January 17, 2021 06:39 PM (8SSHh)
367
I've looked for years for someone who can sharpen, initial grind, not
just hone. I have a couple that need it. I also have some specialty
planes, rabbit cutters and the like, and I've given up on getting them
sharpened. Maybe if I lived in the northeast I could find someone.
Posted by: Javems
..Paul Sellers has a great set of woodworking videos on Youtube.. mostly techniques..Here's on on chisel sharpening.https://youtu.be/GN4yr7vp4I4
just hone. I have a couple that need it. I also have some specialty
planes, rabbit cutters and the like, and I've given up on getting them
sharpened. Maybe if I lived in the northeast I could find someone.
Posted by: Javems
..Paul Sellers has a great set of woodworking videos on Youtube.. mostly techniques..Here's on on chisel sharpening.https://youtu.be/GN4yr7vp4I4
Posted by: Chi-Town Jerry at January 17, 2021 06:39 PM (CjFDo)
368
I remember watching the war in real time. Weird as heck. Who was the CNN anchor then? Bernie something...
Posted by: grammie winger at January 17, 2021 06:32 PM (gm3d+)
I was sitting on a Destroyer at the mouth of the Gulf, right under the Iranian Silkworm sites.
We would have been the very first target if they had gotten froggy.
Posted by: Romeo13 at January 17, 2021 06:36 PM (oHd/0)
I think I remember you mentioning that once before. And my memory sucks so take that as a compliment. That must have been an interesting experience. The reporter was Bernie Shaw.
Posted by: grammie winger at January 17, 2021 06:32 PM (gm3d+)
I was sitting on a Destroyer at the mouth of the Gulf, right under the Iranian Silkworm sites.
We would have been the very first target if they had gotten froggy.
Posted by: Romeo13 at January 17, 2021 06:36 PM (oHd/0)
I think I remember you mentioning that once before. And my memory sucks so take that as a compliment. That must have been an interesting experience. The reporter was Bernie Shaw.
Posted by: Quint at January 17, 2021 06:39 PM (Rt/LJ)
369
elbow macaroni and meatballs w/sauce
Posted by: DB- just DB at January 17, 2021 06:39 PM (iTXRQ)
370
Semi-OT, but there is NO chisel that comes sharp. A sharp chisel is a joy to work with.
Posted by: Duncanthrax at January 17, 2021 06:40 PM (DMUuz)
371
Here's the Parler message:
Technical Difficulties
Now seems like the right time to remind you all - both lovers and haters - why we started this platform. We believe privacy is paramount and free speech essential, especially on social media. Our aim has always been to provide a nonpartisan public square where individuals can enjoy and exercise their rights to both.
We will resolve any challenge before us and plan to welcome all of you back soon. We will not let civil discourse perish!
Posted by: Mad As Hell at January 17, 2021 06:38 PM (N/gDA)
Good, I hope they are back up fully soon. And are very very very succesful
Technical Difficulties
Now seems like the right time to remind you all - both lovers and haters - why we started this platform. We believe privacy is paramount and free speech essential, especially on social media. Our aim has always been to provide a nonpartisan public square where individuals can enjoy and exercise their rights to both.
We will resolve any challenge before us and plan to welcome all of you back soon. We will not let civil discourse perish!
Posted by: Mad As Hell at January 17, 2021 06:38 PM (N/gDA)
Good, I hope they are back up fully soon. And are very very very succesful
Posted by: Nevergiveup at January 17, 2021 06:40 PM (85Gof)
372
329 A ceramic knife is so sharp, you don't realize how deep the cut is until you start spurting blood.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:28 PM (lgiXo)
Until it gets dull, and you have to send it to Los Angeles with $10 to sharpen it. That got old really fast.
I do like ceramic for peelers, though.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:28 PM (lgiXo)
Until it gets dull, and you have to send it to Los Angeles with $10 to sharpen it. That got old really fast.
I do like ceramic for peelers, though.
Posted by: Splunge at January 17, 2021 06:40 PM (RzGcW)
373
clutch, thanks for the heads up on that Spyderco sharpening kit.
I just watched a YT demonstrating it, and it looks so easy and foolproof, even I could make it work!
And there are lots of e-stores selling it that are not Amazon. Double bonus.
I just watched a YT demonstrating it, and it looks so easy and foolproof, even I could make it work!
And there are lots of e-stores selling it that are not Amazon. Double bonus.
Posted by: LeftCoast Dawg at January 17, 2021 06:41 PM (sy5kK)
374
Just had Chef Johns Detroit Pizza. Easy and awesome.
Posted by: Desultory joe at January 17, 2021 06:41 PM (L9P9s)
375
Like I said I was on recruiting duty which would have been comparable to being the Maytag repairman. I came off recruiting duty later that year and my next assignment was to a MI battalion. I was 11B Infantry and thought what the heck, but MI units had LRSD (Long Range Surveillance Detachments) and I was selected to take over as 1Sgt, a position one rank higher then I was at the time. Got there and CO didn't want a non Ranger as 1Sgt. So I became the BN Operations NCOIC. It was there I learned that Schwarzkopf used CNN to feed false info to Saddam that enabled the success of the ground attack. We always viewed CNN as the enemy.
Posted by: Forgot my screen name again at January 17, 2021 06:42 PM (evAoO)
376
It took me three tries, but I figured out how to turn on the oven. Usually Rev does it but he's in the shower. Patting myself on the back.
Posted by: grammie winger at January 17, 2021 06:42 PM (gm3d+)
377
Some Japanese knives are mind-blowing. You gotta have sharpening skills, though. Sharpening is seriously fun for me, but I might be weird.
Posted by: Splunge at January 17, 2021 06:42 PM (RzGcW)
378
We always viewed CNN as the enemy.
Posted by: Forgot my screen name again at January 17, 2021 06:42 PM (evAoO)
So nothing has changed in 30 years
Posted by: Forgot my screen name again at January 17, 2021 06:42 PM (evAoO)
So nothing has changed in 30 years
Posted by: Nevergiveup at January 17, 2021 06:43 PM (85Gof)
379
I was sitting on a Destroyer at the mouth of the Gulf, right under the Iranian Silkworm sites.
We would have been the very first target if they had gotten froggy.
Posted by: Romeo13 at January 17, 2021 06:36 PM (oHd/0)
***
Yeah. I'd rather face the artillery on the ground. A good friend was an army helo pilot flying off a ship somewhere doing minesweeper stuff. He was no fan of silkworms either. Or any AD missile for That matter.
We would have been the very first target if they had gotten froggy.
Posted by: Romeo13 at January 17, 2021 06:36 PM (oHd/0)
***
Yeah. I'd rather face the artillery on the ground. A good friend was an army helo pilot flying off a ship somewhere doing minesweeper stuff. He was no fan of silkworms either. Or any AD missile for That matter.
Posted by: Diogenes at January 17, 2021 06:43 PM (axyOa)
380
Arthur Kent the most ridiculous Desert Storm reporter because he was dubbed the Scud Stud.
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 06:43 PM (2DOZq)
381
"I remember watching the war in real time. Weird as heck. Who was the CNN anchor then? Bernie something..."
Who was the "man on the scene" doing the reporting from the field?
I remember he had a British accent.
I was worried for his safety at the time.
Who was the "man on the scene" doing the reporting from the field?
I remember he had a British accent.
I was worried for his safety at the time.
Posted by: Al Bundy at January 17, 2021 06:44 PM (Z7toj)
382
Definitely second the recommendation of the Spyderco Sharpmaker. I don't have one, but tons of people I trust think it's great. I got one for my Dad, and he loves it.
Posted by: Splunge at January 17, 2021 06:44 PM (RzGcW)
383
I just watched a video about the Revolver cocktail, which looks like a Manhattan but with coffee liqueur rather than sweet vermouth.
Looks interesting.
Looks interesting.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:44 PM (lgiXo)
384
Who was the "man on the scene" doing the reporting from the field?
I remember he had a British accent.
I was worried for his safety at the time.
Oh yeah. Him. Who was that?
I remember he had a British accent.
I was worried for his safety at the time.
Oh yeah. Him. Who was that?
Posted by: grammie winger at January 17, 2021 06:44 PM (gm3d+)
385
Also with last night's ribs, I made Navy Strength Rum based Last Word cocktails.
I thought it should work cuz of the herbal ness and citrus. And it did.
Worked nicely as a palate cleanser as well as a cocktail between bites.
Anyway, ion you've got the fixins for an LW cocktail and pork rib combo, give it a whirl.
I thought it should work cuz of the herbal ness and citrus. And it did.
Worked nicely as a palate cleanser as well as a cocktail between bites.
Anyway, ion you've got the fixins for an LW cocktail and pork rib combo, give it a whirl.
Posted by: naturalfake at January 17, 2021 06:45 PM (dWwl8)
Posted by: Diogenes at January 17, 2021 06:45 PM (axyOa)
387
Just had Chef Johns Detroit Pizza. Easy and awesome.
Posted by: Desultory joe.I bought a Detroit Pizza pan just because of that video!
Posted by: Desultory joe.I bought a Detroit Pizza pan just because of that video!
Posted by: Chi-Town Jerry at January 17, 2021 06:45 PM (CjFDo)
388
when I was just a cub, like 10 maybe, I was hand scraping plane marks out of finish grade lumber
build your guns up and gives you a clamp like grip
build your guns up and gives you a clamp like grip
Posted by: REDACTED at January 17, 2021 06:45 PM (zZxh0)
389
Was the phalanx in operation on ships during Desert Storm?
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 06:45 PM (2DOZq)
Posted by: naturalfake at January 17, 2021 06:45 PM (dWwl8)
391
I just watched a YT demonstrating it, and it looks so easy and foolproof, even I could make it work!
And there are lots of e-stores selling it that are not Amazon. Double bonus.
Posted by: LeftCoast Dawg at January 17, 2021 06:41 PM
It comes w/a CD that is worth watching. Then watch it again. Then watch it again in a few weeks.
A tip that took me too long to learn - don't run the tip off of the rod, it dulls the tip. Doesn't happen overnight, but you realize one day that the tips all seem pretty blunt. Avoid this. The CD will be your friend.
And there are lots of e-stores selling it that are not Amazon. Double bonus.
Posted by: LeftCoast Dawg at January 17, 2021 06:41 PM
It comes w/a CD that is worth watching. Then watch it again. Then watch it again in a few weeks.
A tip that took me too long to learn - don't run the tip off of the rod, it dulls the tip. Doesn't happen overnight, but you realize one day that the tips all seem pretty blunt. Avoid this. The CD will be your friend.
Posted by: Duncanthrax at January 17, 2021 06:45 PM (DMUuz)
392
False alarm. I didn't turn on the oven after all. It was the timer. Oh well.
Posted by: grammie winger at January 17, 2021 06:46 PM (gm3d+)
393
My step dad had a Belsaw sharpener thing ... he'd sharpen scissors and knives for friends mostly. I have it in the basement, haven't tried to figure it out. Seems useful, on my list of things to learn.
Posted by: illiniwek at January 17, 2021 06:46 PM (Cus5s)
394
>It was there I learned that Schwarzkopf used CNN to feed false info to
Saddam that enabled the success of the ground attack. We always viewed
CNN as the enemy.<
This is awesome with a side of awesome possum sauce.(food thread on topic)
Saddam that enabled the success of the ground attack. We always viewed
CNN as the enemy.<
This is awesome with a side of awesome possum sauce.(food thread on topic)
Posted by: davidt at January 17, 2021 06:46 PM (l3+k2)
395
Speaking of CNN, one of the things that stood out with Desert Storm was that the MFM picked up right where they left off with Vietnam. Daily reminders from them that shit could and probably would go south for us at the hands of the Mighty Republican Guard.
Posted by: Notorious BFD at January 17, 2021 06:46 PM (W4eKo)
396
When I was a kid there was a knife guy that pushed a green cart around the neighborhood with a bell that rang when the wheels went around. "Ma the knife guy is here"! Had a big disk stone that he ground the shit out of those knives. They were sharp but he took metal off, lol.
Posted by: dartist at January 17, 2021 06:47 PM (+ya+t)
397
In more, Enforcement of Unity, news, my 'Rep', Mikie Sherril has filed a formal complaint against unamed Republican Representatives, that she claims allowed guests case the capital in advance of the Wednesday's 'Attack.'
So, there's that.
So, there's that.
Posted by: Thomas Bender at January 17, 2021 06:47 PM (g3wx2)
Posted by: Forgot my screen name again at January 17, 2021 06:47 PM (evAoO)
399
Arnet
Posted by: davidt at January 17, 2021 06:48 PM (l3+k2)
400
Bamboo cutting boards are abrasive. Don't use them.
Posted by: Splunge at January 17, 2021 06:49 PM (RzGcW)
Posted by: grammie winger at January 17, 2021 06:49 PM (gm3d+)
402
MFM picked up right where they left off with Vietnam. Daily reminders from them that shit could and probably would go south for us at the hands of the Mighty Republican Guard.
Posted by: Notorious BFD
Slight disagreement... They didn't ever stop after Vietnam they just changed subjects for their lies.
Posted by: Notorious BFD
Slight disagreement... They didn't ever stop after Vietnam they just changed subjects for their lies.
Posted by: AZ deplorably isolated at January 17, 2021 06:49 PM (gtatv)
403
CNN didn't learn since they cut a deal with Saddam during run up to Iraqi Freedom to report how he wanted in order to keep access.
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 06:49 PM (2DOZq)
404
We had a kid assigned to us from the Indianapolis Star (I think). Boss told me to brief him on the enemy situation. So I did. Figured his butt was out there too so he may as well know what's what. I later got to read his story. He did a good job. Seems mostly accurate and balanced.
Posted by: Diogenes at January 17, 2021 06:50 PM (axyOa)
405
Slight disagreement... They didn't ever stop after Vietnam they just changed subjects for their lies.
This is true. Guess I was thinking in terms of outright "imperialist aggression" that they could actively oppose.
This is true. Guess I was thinking in terms of outright "imperialist aggression" that they could actively oppose.
Posted by: Notorious BFD at January 17, 2021 06:51 PM (W4eKo)
406
We had a kid assigned to us from the Indianapolis Star (I think). Boss told me to brief him on the enemy situation. So I did. Figured his butt was out there too so he may as well know what's what. I later got to read his story. He did a good job. Seems mostly accurate and balanced.
Posted by: Diogenes at January 17, 2021 06:50 PM (axyOa)
Tha Anti-Geraldo
Posted by: Diogenes at January 17, 2021 06:50 PM (axyOa)
Tha Anti-Geraldo
Posted by: Nevergiveup at January 17, 2021 06:51 PM (85Gof)
407
>It was there I learned that Schwarzkopf used CNN to feed false info to
Saddam that enabled the success of the ground attack. We always viewed
CNN as the enemy.<
This is awesome with a side of awesome possum sauce.(food thread on topic)
Posted by: davidt at January 17, 2021 06:46 PM (l3+k2)
if I recall correctly, and likely I do not. It was during Desert Storm that news channels started that obscene chryon that everyone now expects to be running all the time.
Saddam that enabled the success of the ground attack. We always viewed
CNN as the enemy.<
This is awesome with a side of awesome possum sauce.(food thread on topic)
Posted by: davidt at January 17, 2021 06:46 PM (l3+k2)
if I recall correctly, and likely I do not. It was during Desert Storm that news channels started that obscene chryon that everyone now expects to be running all the time.
Posted by: Quint at January 17, 2021 06:52 PM (Rt/LJ)
408
I bought a Drill Doctor? for sharpening drill bits. One real nice tool.
Posted by: Ronster at January 17, 2021 06:52 PM (3qVOd)
409
Patting myself on the back.
Posted by: grammie winger at January 17, 2021 06:42 PM (gm3d+)
Yes! Baby steps, grammie!
Posted by: grammie winger at January 17, 2021 06:42 PM (gm3d+)
Yes! Baby steps, grammie!
Posted by: April, Freedom Now! at January 17, 2021 06:52 PM (OX9vb)
410
Speaking of CNN, one of the things that stood out with Desert Storm was that the MFM picked up right where they left off with Vietnam. Daily reminders from them that shit could and probably would go south for us at the hands of the Mighty Republican Guard.
Posted by: Notorious BFD
They were BATTLE HARDENED for extra toughness!
Grim milestones were everywhere.
V Corps tore right through them.
Posted by: Notorious BFD
They were BATTLE HARDENED for extra toughness!
Grim milestones were everywhere.
V Corps tore right through them.
Posted by: Bozo Conservative....living on the prison planet at January 17, 2021 06:53 PM (ZCiJZ)
411
I got your Spyderco Sharpmaster right here.
Posted by: Face-sized spyder at January 17, 2021 06:53 PM (gvdU0)
412
Yes! Baby steps, grammie!
Posted by: April, Freedom Now! at January 17, 2021 06:52 PM (OX9vb)
See my update, April. It turns out that I set the timer. Not the oven. Sad.
Posted by: April, Freedom Now! at January 17, 2021 06:52 PM (OX9vb)
See my update, April. It turns out that I set the timer. Not the oven. Sad.
Posted by: grammie winger at January 17, 2021 06:54 PM (gm3d+)
413
I had a lot of friends who were there. Unfortunately one of them was witness to the friendly fire incident where one of our Apaches lit up a Bradley. It is something that haunts him to this day.
Posted by: Forgot my screen name again at January 17, 2021 06:54 PM (evAoO)
414
Grim milestones were everywhere. V Corps tore right through them.
Damn, that's right. I forgot about their "grim milestones".
Damn, that's right. I forgot about their "grim milestones".
Posted by: Notorious BFD at January 17, 2021 06:54 PM (W4eKo)
415
See my update, April. It turns out that I set the timer. Not the oven. Sad.
Posted by: grammie winger at January 17, 2021 06:54 PM (gm3d+)
D'oh!
Posted by: grammie winger at January 17, 2021 06:54 PM (gm3d+)
D'oh!
Posted by: April, Freedom Now! at January 17, 2021 06:55 PM (OX9vb)
416
It looks like I'm the only one who wants to keep talking about food and drink
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:55 PM (lgiXo)
417
Watched a video of a tank battle out in the dessert during Desert Storm. I still get goose bumps watching the Abrams racing across the desert, for abreast at 40mpg, main guns blazing away. Made me wish I had been in Armor.
Posted by: Javems at January 17, 2021 06:55 PM (8SSHh)
418
Oh yeah. Him. Who was that?
Posted by: grammie winger at January 17, 2021 06:44 PM (gm3d+)
there were three main guys on the broadcast as I recall. Arnet was good at what he did but he turned out to be a real jagoff. I don't want to give him a second's more notoriety so I will shut it. Let's just say that guy, is not our type of guy. But we didn't know that then.
Posted by: grammie winger at January 17, 2021 06:44 PM (gm3d+)
there were three main guys on the broadcast as I recall. Arnet was good at what he did but he turned out to be a real jagoff. I don't want to give him a second's more notoriety so I will shut it. Let's just say that guy, is not our type of guy. But we didn't know that then.
Posted by: Quint at January 17, 2021 06:56 PM (Rt/LJ)
419
Biden voted in 2002 to authorize the President to use force against Saddam and immediately lied about it the next day and changed his stories month to month. Even in the 2020 Dem debates he lied about it.
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 06:56 PM (2DOZq)
420
I just use plain old plastic boards
get them from web rest. supply
light weight so the can be cleaned easily
get them from web rest. supply
light weight so the can be cleaned easily
Posted by: REDACTED at January 17, 2021 06:56 PM (zZxh0)
421
It looks like I'm the only one who wants to keep talking about food and drink
Well, we are indeed over 400 comments in. Just sayin'.
Well, we are indeed over 400 comments in. Just sayin'.
Posted by: Notorious BFD at January 17, 2021 06:56 PM (W4eKo)
422
312th MI
Posted by: Forgot my screen name again at January 17, 2021 06:47 PM (evAoO)
1st Cav Era.
Posted by: Forgot my screen name again at January 17, 2021 06:47 PM (evAoO)
1st Cav Era.
Posted by: Diogenes at January 17, 2021 06:57 PM (axyOa)
423
416 It looks like I'm the only one who wants to keep talking about food and drink
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:55 PM (lgiXo)
Yeah sorry about that didn't mean to hijack the thread. It just started spilling out.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:55 PM (lgiXo)
Yeah sorry about that didn't mean to hijack the thread. It just started spilling out.
Posted by: Forgot my screen name again at January 17, 2021 06:57 PM (evAoO)
424
They were BATTLE HARDENED for extra toughness!
Grim milestones were everywhere.
V Corps tore right through them.
Posted by: Bozo Conservative....living on the prison planet at January 17, 2021 06:53 PM (ZCiJZ)
The "ELITE" Republican Guard"
Grim milestones were everywhere.
V Corps tore right through them.
Posted by: Bozo Conservative....living on the prison planet at January 17, 2021 06:53 PM (ZCiJZ)
The "ELITE" Republican Guard"
Posted by: Javems at January 17, 2021 06:57 PM (8SSHh)
425
I remember watching a report from 'on the scene' with Arnet and some soyish dweeb journalist, they were talking about artillery with gas warheads, an explosion happens nearby, soyboy yells in terror, "Gas!!" and starts fumbling and bumbling with his gas mask.
Arnet looks at him like, "Da Fuck youdoin'??"
Arnet looks at him like, "Da Fuck youdoin'??"
Posted by: davidt at January 17, 2021 06:57 PM (l3+k2)
426
Biden voted in 2002 to authorize the President to use force against Saddam and immediately lied about it the next day and changed his stories month to month. Even in the 2020 Dem debates he lied about it.
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 06:56 PM (2DOZq)
Well there is always the chance he is so senile and brain warped he does not remember. LOL
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 06:56 PM (2DOZq)
Well there is always the chance he is so senile and brain warped he does not remember. LOL
Posted by: Nevergiveup at January 17, 2021 06:57 PM (85Gof)
427
When I was a kid there was a knife guy that pushed a green cart around
the neighborhood with a bell that rang when the wheels went around. "Ma
the knife guy is here"! Had a big disk stone that he ground the shit out
of those knives. They were sharp but he took metal off, lol.
Posted by: dartist
...We had the same thing on the South Side of Chicago..
Also.. there was a guy who sold candy apples.
And an Italian guy with a produce truck that drive through streets as well!
When I was a kid there was a knife guy that pushed a green cart around
the neighborhood with a bell that rang when the wheels went around. "Ma
the knife guy is here"! Had a big disk stone that he ground the shit out
of those knives. They were sharp but he took metal off, lol.
Posted by: dartist
...We had the same thing on the South Side of Chicago..
Also.. there was a guy who sold candy apples.
And an Italian guy with a produce truck that drive through streets as well!
Posted by: Chi-Town Jerry at January 17, 2021 06:57 PM (CjFDo)
428
It looks like I'm the only one who wants to keep talking about food and drink
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:55 PM (lgiXo)
I'll do my part by contributing the fact that indeed, Rev did get the oven on, and I made those little weiners that you roll up in the crescent roll dough. Plus Bloody Marys. Mostly Bloody Marys.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:55 PM (lgiXo)
I'll do my part by contributing the fact that indeed, Rev did get the oven on, and I made those little weiners that you roll up in the crescent roll dough. Plus Bloody Marys. Mostly Bloody Marys.
Posted by: grammie winger at January 17, 2021 06:57 PM (gm3d+)
429
I am a knife junkie and trying to decide if I should get that Japanese Nakiri vegetable knife. I have shun and global santuokos which I love but why not one more? Anyone have one?
Posted by: keena at January 17, 2021 06:57 PM (RiTnx)
430
It looks like I'm the only one who wants to keep talking about food and drink
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:55 PM (lgiXo)
bring it on.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:55 PM (lgiXo)
bring it on.
Posted by: Quint at January 17, 2021 06:58 PM (Rt/LJ)
431
423 416 It looks like I'm the only one who wants to keep talking about food and drink
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:55 PM (lgiXo)
Well. I just made some peanut butter cookies.
423 416 It looks like I'm the only one who wants to keep talking about food and drink
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:55 PM (lgiXo)
Well. I just made some peanut butter cookies.
Posted by: Diogenes at January 17, 2021 06:58 PM (axyOa)
432
I just watched a video about the Revolver cocktail, which looks like a Manhattan but with coffee liqueur rather than sweet vermouth.
Looks interesting.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:44 PM (lgiXo)
I've made this coffee liqueur Manhattan a few times. It's pretty good.
CORLEONE MANHATTAN
2 dashes of absinthe
1 oz Punt e Mes
.25 Galliano Ristretto
2 oz bourbon
What's the recipe for your's?
Looks interesting.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:44 PM (lgiXo)
I've made this coffee liqueur Manhattan a few times. It's pretty good.
CORLEONE MANHATTAN
2 dashes of absinthe
1 oz Punt e Mes
.25 Galliano Ristretto
2 oz bourbon
What's the recipe for your's?
Posted by: naturalfake at January 17, 2021 06:58 PM (dWwl8)
433
Airborne school was an interesting place to be when Saddam invaded Kuwait. Everyone was glued to a TV or radio to find out what was going on. They almost canceled the class but we were ready for jump week and they found a C-130. One C-130 for the entire class for all 5 jumps (thus I never made a 141 jump).
C-130 rollin' down the strip. Airborne ranger gonna take a little trip.
C-130 rollin' down the strip. Airborne ranger gonna take a little trip.
Posted by: SFGoth at January 17, 2021 06:58 PM (KAi1n)
434
I'll do my part by contributing the fact that indeed, Rev did get the oven on, and I made those little weiners that you roll up in the crescent roll dough. Plus Bloody Marys. Mostly Bloody Marys.
Posted by: grammie winger at January 17, 2021 06:57 PM (gm3d+)
And you say you don't know how to cook.
Pshaw
Posted by: grammie winger at January 17, 2021 06:57 PM (gm3d+)
And you say you don't know how to cook.
Pshaw
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:59 PM (lgiXo)
435
We can talk about the rations available in Desert Storm .
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 06:59 PM (2DOZq)
436
Funny thing -- everyone credits Desert Storm with getting CNN millions of viewers. But Dr. Mrs. T. and I found TV coverage so useless we went back to reading the newspapers to find out what was going on. The networks just had some reporter on a rooftop saying "We think something is happening," with explosions in the background, but no real info. The morning paper could at least provide some context.
I miss journalism.
I miss journalism.
Posted by: Trimegistus at January 17, 2021 07:00 PM (QZxDR)
437
Also.. there was a guy who sold candy apples.
And an Italian guy with a produce truck that drive through streets as well!
Posted by: Chi-Town Jerry at January 17, 2021 06:57 PM (CjFDo)
I grew up in the country, and I didn't know the ice cream truck was really a thing until I was in college and it came through campus.
And an Italian guy with a produce truck that drive through streets as well!
Posted by: Chi-Town Jerry at January 17, 2021 06:57 PM (CjFDo)
I grew up in the country, and I didn't know the ice cream truck was really a thing until I was in college and it came through campus.
Posted by: April, Freedom Now! at January 17, 2021 07:00 PM (OX9vb)
438
NBC News reports that a senior Biden transition team member warned the newest caravan of Honduran migrants not to come to the U.S. at this time. The official reportedly advised that if they come they will not be allowed to enter the U.S. for now.
The situation at the border isnt going to be transformed overnight, the unnamed transition official told NBC News. Theres help on the way, but now is not the time to make the journey.
Help? Who do you reperesent? Criminals or the US of A? And yes that was rhetorical
The situation at the border isnt going to be transformed overnight, the unnamed transition official told NBC News. Theres help on the way, but now is not the time to make the journey.
Help? Who do you reperesent? Criminals or the US of A? And yes that was rhetorical
Posted by: Nevergiveup at January 17, 2021 07:00 PM (85Gof)
439
I've made this coffee liqueur Manhattan a few times. It's pretty good.
CORLEONE MANHATTAN
2 dashes of absinthe
1 oz Punt e Mes
.25 Galliano Ristretto
2 oz bourbon
What's the recipe for your's?
Posted by: naturalfake at January 17, 2021 06:
Rye, coffee liqueur and Angostura bitters
CORLEONE MANHATTAN
2 dashes of absinthe
1 oz Punt e Mes
.25 Galliano Ristretto
2 oz bourbon
What's the recipe for your's?
Posted by: naturalfake at January 17, 2021 06:
Rye, coffee liqueur and Angostura bitters
Posted by: Brother Northernlurker just another guy at January 17, 2021 07:00 PM (lgiXo)
440
429 I am a knife junkie and trying to decide if I should get that Japanese Nakiri vegetable knife. I have shun and global santuokos which I love but why not one more? Anyone have one?
Posted by: keena at January 17, 2021 06:57 PM (RiTnx)
I have a Gude cleaver, which is similar
it's not my fav knife but I like it overall
Posted by: keena at January 17, 2021 06:57 PM (RiTnx)
I have a Gude cleaver, which is similar
it's not my fav knife but I like it overall
Posted by: REDACTED at January 17, 2021 07:01 PM (zZxh0)
441
Talk about food? Okay. Tonight I'm making Cassoulet -- white beans, lamb, pork, duck, and plenty of garlic.
Posted by: Trimegistus at January 17, 2021 07:01 PM (QZxDR)
442
We can talk about the rations available in Desert Storm .
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 06:59 PM (2DOZq)
I would kill for the tuna noodle.
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 06:59 PM (2DOZq)
I would kill for the tuna noodle.
Posted by: Diogenes at January 17, 2021 07:01 PM (axyOa)
443
Going over good friends house for dinner tonight. They're making ribs on the Traeger. They don't know how high our bar is for ribs. My better half makes the best I've ever had. Hopefully they have good beer at least!
I'm bringing the potato salad which I love. It's Roseanne Cash's family recipe. Delish.
Just don't tell Emperor Newsom we're mixing with non family tonight.
I'm bringing the potato salad which I love. It's Roseanne Cash's family recipe. Delish.
Just don't tell Emperor Newsom we're mixing with non family tonight.
Posted by: keena at January 17, 2021 07:01 PM (RiTnx)
444
I like my Victorinox Forschner knives.
Posted by: President-elect Emmie at January 17, 2021 06:28 PM (ofYez)
My kids who are cooks for a living use the Victorinox knives. They are pretty inexpensive and sharpen well.
Posted by: President-elect Emmie at January 17, 2021 06:28 PM (ofYez)
My kids who are cooks for a living use the Victorinox knives. They are pretty inexpensive and sharpen well.
Posted by: redbanzai the Southerner at January 17, 2021 07:01 PM (946rW)
445
False alarm. I didn't turn on the oven after all. It was the timer. Oh well.
Posted by: grammie winger at January 17, 2021 06:46 PM
You're worrying me now, grammie.
Posted by: grammie winger at January 17, 2021 06:46 PM
You're worrying me now, grammie.
Posted by: RedMindBlueState at January 17, 2021 07:02 PM (UCLEv)
446
Theres help on the way, but now is not the time to make the journey.
We'll send up a smoke signal when it's time to invade.
We'll send up a smoke signal when it's time to invade.
Posted by: The Harris Regime at January 17, 2021 07:02 PM (W4eKo)
447
It looks like I'm the only one who wants to keep talking about food and drink
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:55 PM (lgiXo)
----------------
Daughter made snicker doodles. I'm drinking a Modelo. Oh, and I ordered out Italian. Should be here in 12 mins.
Posted by: Brother Northernlurker just another guy at January 17, 2021 06:55 PM (lgiXo)
----------------
Daughter made snicker doodles. I'm drinking a Modelo. Oh, and I ordered out Italian. Should be here in 12 mins.
Posted by: olddog in mo, uckfay ancercay at January 17, 2021 07:02 PM (ju2Fy)
448
I will say this. I served during the "Desert Storm Era" and the MRE's in the 80s were flat out horrible. The worst thing imaginable was dehydrated pork product.
My dad and i were hunting one day on a military base. We happened upon some discarded c rats from the Vietnam era. Those C rats were so much better than what they served the troops in the 80s it was a joke. There was a Congressional inquiry at some point and supposedly they made them taste better lol.
My dad and i were hunting one day on a military base. We happened upon some discarded c rats from the Vietnam era. Those C rats were so much better than what they served the troops in the 80s it was a joke. There was a Congressional inquiry at some point and supposedly they made them taste better lol.
Posted by: Quint at January 17, 2021 07:02 PM (Rt/LJ)
449
That Gudelia cleaver looks impressive
Posted by: keena at January 17, 2021 07:03 PM (RiTnx)
450
NBC News reports that a senior Biden transition team
member warned the newest caravan of Honduran migrants not to come to
the U.S. at this time. The official reportedly advised that if they come
they will not be allowed to enter the U.S. for now.
The situation at the border isnt going to be transformed overnight,
the unnamed transition official told NBC News. Theres help on the way,
but now is not the time to make the journey.
Help? Who do you reperesent? Criminals or the US of A? And yes that was rhetorical
Posted by: Nevergiveup at January 17, 2021 07:00 PM (85Gof)
I think the Hispanic vote this time around disabused Democrats of the notion that Hispanics are theirs.
member warned the newest caravan of Honduran migrants not to come to
the U.S. at this time. The official reportedly advised that if they come
they will not be allowed to enter the U.S. for now.
The situation at the border isnt going to be transformed overnight,
the unnamed transition official told NBC News. Theres help on the way,
but now is not the time to make the journey.
Help? Who do you reperesent? Criminals or the US of A? And yes that was rhetorical
Posted by: Nevergiveup at January 17, 2021 07:00 PM (85Gof)
I think the Hispanic vote this time around disabused Democrats of the notion that Hispanics are theirs.
Posted by: redbanzai the Southerner at January 17, 2021 07:03 PM (946rW)
451
I have an old Buck Knife sharpener, a kinda reverse jig thingy with two angled small pieces of steel you pull the length of the blade's edge. Slick.
Posted by: davidt at January 17, 2021 07:03 PM (l3+k2)
452
I think it was called dehydrated pork patty. They did have some good salesmen back then.
Posted by: Quint at January 17, 2021 07:03 PM (Rt/LJ)
453
Glestain knives are so fancy, they have right and left hand models
Posted by: REDACTED at January 17, 2021 07:04 PM (zZxh0)
454
I would kill for the tuna noodle.
Posted by: Diogenes at January 17, 2021 07:01 PM (axyO
There is a YouTube vid on tuna noodle MRE from 1989 vs 1993. The 1989 had been frozen for 20 years.
Posted by: Diogenes at January 17, 2021 07:01 PM (axyO
There is a YouTube vid on tuna noodle MRE from 1989 vs 1993. The 1989 had been frozen for 20 years.
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 07:05 PM (2DOZq)
455
The worst thing imaginable was dehydrated pork product.
Posted by: Quint at January 17, 2021 07:02 PM
I remember the dehydrated pork and beef patties.
*shudder*
Posted by: Quint at January 17, 2021 07:02 PM
I remember the dehydrated pork and beef patties.
*shudder*
Posted by: RedMindBlueState at January 17, 2021 07:06 PM (UCLEv)
456
There was a Congressional inquiry at some point and supposedly they made them taste better lol.
Posted by: Quint at January 17, 2021 07:02 PM (Rt/LJ)
My son said he never ate so good as he did in the Army. Didn't miss home-cooking at all.
Posted by: Quint at January 17, 2021 07:02 PM (Rt/LJ)
My son said he never ate so good as he did in the Army. Didn't miss home-cooking at all.
Posted by: grammie winger at January 17, 2021 07:06 PM (gm3d+)
457
And an Italian guy with a produce truck that drive through streets as well!
Melrose Park had one of those across the street from Danny's restaurant on 16th? $5 for a box of peppers or whatever else he had. Danny's was good too. Giant pile of pork necks was their feature meal.
Melrose Park had one of those across the street from Danny's restaurant on 16th? $5 for a box of peppers or whatever else he had. Danny's was good too. Giant pile of pork necks was their feature meal.
Posted by: dartist at January 17, 2021 07:07 PM (+ya+t)
458
I still have a coupla my grandmothers knives. I remember In Da Bronx the knife sharpening guy come by in his little truck and watching him hone and strop them. It wasn't too long ago, because I can't be that old.
Posted by: Cannibal Bob at January 17, 2021 07:08 PM (Dz5W3)
459
Time to dine! Have a great evening!
Posted by: grammie winger at January 17, 2021 07:08 PM (gm3d+)
460
21 I recently saw a chocolate mousse recipe that used heavy creme and choc chips. Now that I have the creme, can't find the recipe. Any ideas?
Make simple syrup of 1/4 cup sugar and 2-3 tbsp white rum. Melt 4 oz chocolate in double boiler. Mix syrup and chocolate. When cooled stir in 2 tbsp whipping cream (unwhipped). Fold this mixture into 2 stiffly beaten egg whites. Lastly fold in 2 cups of whipped cream. Chill for two hours.
Make simple syrup of 1/4 cup sugar and 2-3 tbsp white rum. Melt 4 oz chocolate in double boiler. Mix syrup and chocolate. When cooled stir in 2 tbsp whipping cream (unwhipped). Fold this mixture into 2 stiffly beaten egg whites. Lastly fold in 2 cups of whipped cream. Chill for two hours.
Posted by: Dread at January 17, 2021 07:09 PM (5+3Z+)
461
I will publicly acknowledge that I liked the chicken a la king MREs. Yeah, those pork and beef patties were, well, they were. Still, though, MREs were an item that had to be locked up. People would take them. After you've hurried up and are waiting, what else are you going to do but bust open and eat an MRE?
Posted by: SFGoth at January 17, 2021 07:09 PM (KAi1n)
462
KNIFE SHARPENING ... The Joann Fabric Stores in my area host sharpening events every couple months... You can show up that day and wait your turn, or drop off your tool (and pay) days in advance then pick up days later ... They sharpen a variety of tools ... scissors, knives, even lawnmower blades ... Costs vary but, as one example, it cost $8 to sharpen my kitchen shears -- and worth every penny!
Posted by: Kathy at January 17, 2021 07:10 PM (h3RRP)
463
Heavy cream will work as substitute for whipping cream in the above.
Posted by: Dread at January 17, 2021 07:10 PM (5+3Z+)
464
Did ever see the price of a case of MRE's in commissary? Yes they actually sold them.
Posted by: Forgot my screen name again at January 17, 2021 07:11 PM (evAoO)
465
Time for some Screamin Sicilian pizza!
Posted by: dartist at January 17, 2021 07:12 PM (+ya+t)
466
30 years ago, I was a sophomore in high school! Ya'll are old!
LOLOL!
Posted by: jmel at January 17, 2021 06:24
Damn right skippy. 50 yrs ago I was a sophomore in HS. My birth yr was the last they drew draft lottery numbers for, I had a high number and few if any from that yr were drafted.
LOLOL!
Posted by: jmel at January 17, 2021 06:24
Damn right skippy. 50 yrs ago I was a sophomore in HS. My birth yr was the last they drew draft lottery numbers for, I had a high number and few if any from that yr were drafted.
Posted by: Farmer at January 17, 2021 07:12 PM (K7/OQ)
467
Did ever see the price of a case of MRE's in commissary? Yes they actually sold them.
Posted by: Forgot my screen name again at January 17, 2021 07:11 PM (evAoO)
Still do...Each meal is about $8
Posted by: Forgot my screen name again at January 17, 2021 07:11 PM (evAoO)
Still do...Each meal is about $8
Posted by: Nevergiveup at January 17, 2021 07:13 PM (85Gof)
468
I made seared halibut in lemon caper butte sauce with a side of spinach chive linguine. Now I am digging into a piece of key lime pie I made yesterday to serve for dessert after dinner with Iris and then forgot to serve it. I gave her some to take hoe. But still have almost an entire pie. I mean, I like key lime pie but....
Posted by: Sharon(willow's apprentice) at January 17, 2021 07:14 PM (sd8p8)
469
This revolver cocktail is good.
Posted by: Brother Northernlurker just another guy at January 17, 2021 07:15 PM (lgiXo)
Posted by: REDACTED at January 17, 2021 07:16 PM (zZxh0)
471
Posted by: SFGoth at January 17, 2021 07:09 PM (KAi1n)
you always go for the Asian stuff, even in this instance. I love Asian and Chinese food too. It seems you and Sanfranpsycho should hook up sometime to hit a Chinese joint.
I have never been to San Fran but I have been intrigued about the China Town their since the movie 48 Hours. I love Chinese food and my favorite food of all time is Peking Duck. My second favorite is fajitas so there might be a trend there.
but all kidding aside but I was not kidding. I hated the Chicken ala King. The only thing I recall from MRE's was the Ranger pudding. We would mix the coffee, hot chocolate, creamer, etc in hot water and drink it.
you always go for the Asian stuff, even in this instance. I love Asian and Chinese food too. It seems you and Sanfranpsycho should hook up sometime to hit a Chinese joint.
I have never been to San Fran but I have been intrigued about the China Town their since the movie 48 Hours. I love Chinese food and my favorite food of all time is Peking Duck. My second favorite is fajitas so there might be a trend there.
but all kidding aside but I was not kidding. I hated the Chicken ala King. The only thing I recall from MRE's was the Ranger pudding. We would mix the coffee, hot chocolate, creamer, etc in hot water and drink it.
Posted by: Quint at January 17, 2021 07:17 PM (Rt/LJ)
472
I made seared halibut in lemon caper butte sauce
with a side of spinach chive linguine. Now I am digging into a piece of
key lime pie I made yesterday to serve for dessert after dinner with
Iris and then forgot to serve it. I gave her some to take hoe. But still
have almost an entire pie. I mean, I like key lime pie but....
Posted by: Sharon(willow's apprentice) at January 17, 2021 07:14 PM
Mmmmm.....
You mentioned duck leg earlier. I crisped up some confit duck leg for lunch with some duck fat-roasted potatoes. The legs were sous vided for about 36 hours, and damn, they were good. I need to buy another duck.
with a side of spinach chive linguine. Now I am digging into a piece of
key lime pie I made yesterday to serve for dessert after dinner with
Iris and then forgot to serve it. I gave her some to take hoe. But still
have almost an entire pie. I mean, I like key lime pie but....
Posted by: Sharon(willow's apprentice) at January 17, 2021 07:14 PM
Mmmmm.....
You mentioned duck leg earlier. I crisped up some confit duck leg for lunch with some duck fat-roasted potatoes. The legs were sous vided for about 36 hours, and damn, they were good. I need to buy another duck.
Posted by: RedMindBlueState at January 17, 2021 07:17 PM (UCLEv)
473
Dig the dry rub only on stuff, but I got hooked on watching the bbq competition stuff and that all about layering flavors in so you get it all in one bite.
I'll cook sweet and spice into my swine then hit it with a habenero bbq sauce in the KC style... the sweet really balances the heat.
I'll cook sweet and spice into my swine then hit it with a habenero bbq sauce in the KC style... the sweet really balances the heat.
Posted by: Inogame - Trump won at January 17, 2021 07:18 PM (+2xjH)
474
Still do...Each meal is about $8
Posted by: Nevergiveup at January 17, 2021 07:13 PM (85Gof)
That's cheaper than the Mountain House freezed dried which is just one item. I have to admit though that I occasionally eat one for lunch as a way to rotate them out. The Chilli Mac is really good,
Posted by: Nevergiveup at January 17, 2021 07:13 PM (85Gof)
That's cheaper than the Mountain House freezed dried which is just one item. I have to admit though that I occasionally eat one for lunch as a way to rotate them out. The Chilli Mac is really good,
Posted by: Mr. Meeseeks, Look at me at January 17, 2021 07:19 PM (2DOZq)
475
My son said he never ate so good as he did in the Army. Didn't miss home-cooking at all.
Posted by: grammie winger at January 17, 2021 07:06 PM (gm3d+)
regardless of the circumstances, that is out of line. I for some reason don't think that is true, because if nothing else, you gave a damn.
if I were to rate military food, I would say Air Force, Navy, and then Army and Marines. The last two I so far back it really doesn't matter.
Posted by: grammie winger at January 17, 2021 07:06 PM (gm3d+)
regardless of the circumstances, that is out of line. I for some reason don't think that is true, because if nothing else, you gave a damn.
if I were to rate military food, I would say Air Force, Navy, and then Army and Marines. The last two I so far back it really doesn't matter.
Posted by: Quint at January 17, 2021 07:19 PM (Rt/LJ)
476
429 I am a knife junkie and trying to decide if I should get that Japanese Nakiri vegetable knife. I have shun and global santuokos which I love but why not one more? Anyone have one?
Posted by: keena at January 17, 2021 06:57 PM (RiTnx)
Yeah. They're pretty great for super-thin slices, although technically your Santokus should do the job, if they're thin enough, and good enough steel. I like mine. But you can do better than Shun or Global for similar prices. If you say "OK, what then," I admit I will have to do some research.
Posted by: keena at January 17, 2021 06:57 PM (RiTnx)
Yeah. They're pretty great for super-thin slices, although technically your Santokus should do the job, if they're thin enough, and good enough steel. I like mine. But you can do better than Shun or Global for similar prices. If you say "OK, what then," I admit I will have to do some research.
Posted by: Splunge at January 17, 2021 07:22 PM (RzGcW)
477
>It was there I learned that Schwarzkopf used CNN to feed false info to
Saddam that enabled the success of the ground attack. We always viewed
CNN as the enemy.
This is awesome with a side of awesome possum sauce.(food thread on topic)
Posted by: davidt at January 17, 2021 06:46 PM (l3+k2)
Such as the huge emphasis about the Marines invading right up the middle. I knew that was idiotic, what with a huge open flank of perfect tank country right there to use.
Saddam that enabled the success of the ground attack. We always viewed
CNN as the enemy.
This is awesome with a side of awesome possum sauce.(food thread on topic)
Posted by: davidt at January 17, 2021 06:46 PM (l3+k2)
Such as the huge emphasis about the Marines invading right up the middle. I knew that was idiotic, what with a huge open flank of perfect tank country right there to use.
Posted by: Oldcat at January 17, 2021 07:22 PM (EJbIh)
478
465 Time for some Screamin Sicilian pizza!
Posted by: dartist at January 17, 2021 07:12 PM (+ya+t)
Is that good? I think I read a "top 20 frozen pizza" list that said it was good, but there's nothing like a recommendation from someone in a higher trust zone.
Posted by: dartist at January 17, 2021 07:12 PM (+ya+t)
Is that good? I think I read a "top 20 frozen pizza" list that said it was good, but there's nothing like a recommendation from someone in a higher trust zone.
Posted by: Splunge at January 17, 2021 07:23 PM (RzGcW)
479
if I were to rate military food, I would say Air Force, Navy, and then Army and Marines. The last two I so far back it really doesn't matter.
Posted by: Quint at January 17, 2021 07:19 PM (Rt/LJ)
The Galley at Parris Island was the best I ever eat in...The Galley at Walter Reed in the basement ain't half bad either
Posted by: Quint at January 17, 2021 07:19 PM (Rt/LJ)
The Galley at Parris Island was the best I ever eat in...The Galley at Walter Reed in the basement ain't half bad either
Posted by: Nevergiveup at January 17, 2021 07:24 PM (85Gof)
480
Is that good? I think I read a "top 20 frozen pizza" list that said it was good, but there's nothing like a recommendation from someone in a higher trust zone.
Posted by: Splunge at January 17, 2021 07:23 PM (RzGcW)
As frozen pizzas go, I would rather have it than most of my local pizzerias --i.e., Pizza Hut and Dominos.
Posted by: Splunge at January 17, 2021 07:23 PM (RzGcW)
As frozen pizzas go, I would rather have it than most of my local pizzerias --i.e., Pizza Hut and Dominos.
Posted by: April, Freedom Now! at January 17, 2021 07:25 PM (OX9vb)
481
NBC News reports that a senior Biden transition team member warned the newest caravan of Honduran migrants not to come to the U.S. at this time. The official reportedly advised that if they come they will not be allowed to enter the U.S. for now.
The situation at the border isnt going to be transformed overnight, the unnamed transition official told NBC News. Theres help on the way, but now is not the time to make the journey.
Help? Who do you reperesent? Criminals or the US of A? And yes that was rhetorical
Posted by: Nevergiveup at January 17, 2021 07:00 PM (85Gof)
No reason to think they may not stab the migrants in the back along with the rest of us. Remember, they built the border cages in the first place.
The situation at the border isnt going to be transformed overnight, the unnamed transition official told NBC News. Theres help on the way, but now is not the time to make the journey.
Help? Who do you reperesent? Criminals or the US of A? And yes that was rhetorical
Posted by: Nevergiveup at January 17, 2021 07:00 PM (85Gof)
No reason to think they may not stab the migrants in the back along with the rest of us. Remember, they built the border cages in the first place.
Posted by: Oldcat at January 17, 2021 07:25 PM (EJbIh)
482
Thanks. I found one on line I sort of like but it was a bit too small. It is also a bit more expensive than the one I'm having made. Besides it's a local guy making it and I've see his work. Beautiful stuff.
Posted by: Javems at January 17, 2021 06:31
You gave me an idea. I might contact the local Amish woodworker who did work at the neighbors house. Special present for the bride of 40 yrs come June.
Why did you want feet on it? How tall?
Posted by: Javems at January 17, 2021 06:31
You gave me an idea. I might contact the local Amish woodworker who did work at the neighbors house. Special present for the bride of 40 yrs come June.
Why did you want feet on it? How tall?
Posted by: Farmer at January 17, 2021 07:26 PM (K7/OQ)
483
Is that good? I think I read a "top 20 frozen pizza" list that said it was good, but there's nothing like a recommendation from someone in a higher trust zone.
Posted by: Splunge at January 17, 2021 07:23 PM (RzGcW)
As frozen pizzas go, I would rather have it than most of my local pizzerias --i.e., Pizza Hut and Dominos.
Posted by: April, Freedom Now! at January 17, 2021 07:25 PM (OX9vb)
You can also add things to the frozen pizza as you cook it - more cheese, powdered or chopped garlic, etc which helps considerably.
Posted by: Splunge at January 17, 2021 07:23 PM (RzGcW)
As frozen pizzas go, I would rather have it than most of my local pizzerias --i.e., Pizza Hut and Dominos.
Posted by: April, Freedom Now! at January 17, 2021 07:25 PM (OX9vb)
You can also add things to the frozen pizza as you cook it - more cheese, powdered or chopped garlic, etc which helps considerably.
Posted by: Oldcat at January 17, 2021 07:26 PM (EJbIh)
484
Jim Bowie supposedly had a meteor knife.
Posted by: Bertram Cabot, Jr. at January 17, 2021 06:11 PM (63Dwl)
Yeah, and King Tut also had a high-iron meteor knife, so I suppose it's possible. I'd always assumed some truth to the legend, but also assumed it would be used as the handle material, as they do in the modern world. It looks amazing.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 06:17 PM (L8ADy)
Waste what is effectively natural steel in a early-iron age world on the handle? That would be insane!
Posted by: Bertram Cabot, Jr. at January 17, 2021 06:11 PM (63Dwl)
Yeah, and King Tut also had a high-iron meteor knife, so I suppose it's possible. I'd always assumed some truth to the legend, but also assumed it would be used as the handle material, as they do in the modern world. It looks amazing.
Posted by: clutch cargo - processed in a facility that may contain lead at January 17, 2021 06:17 PM (L8ADy)
Waste what is effectively natural steel in a early-iron age world on the handle? That would be insane!
Posted by: Oldcat at January 17, 2021 07:34 PM (EJbIh)
485
It took me three tries, but I figured out how to turn on the oven. Usually Rev does it but he's in the shower. Patting myself on the back.
Posted by: grammie winger at January 17, 2021 06:42
Congrats grammie. You truly are lousy in the kitchen aren't you? LOL Come on, you have to do something w/ that new cookie sheet and report back to us.
Posted by: grammie winger at January 17, 2021 06:42
Congrats grammie. You truly are lousy in the kitchen aren't you? LOL Come on, you have to do something w/ that new cookie sheet and report back to us.
Posted by: Farmer at January 17, 2021 07:38 PM (K7/OQ)
486
>>> 38 grammie, I got an insta pot for Christmas and I have a feeling it will be just like your cookie sheet purchase. When people ask if I have an insta pot, I can say yes, yes I do. Whether I will use it is another story.
My mom got one during Christmas sales and is in the same boat as you. Luckily she has me to teach her. It can seem intimidating at first. If you use it for nothing but hard boiled eggs and making broth, it is still money well spent. But it does so many other amazing things.
My mom got one during Christmas sales and is in the same boat as you. Luckily she has me to teach her. It can seem intimidating at first. If you use it for nothing but hard boiled eggs and making broth, it is still money well spent. But it does so many other amazing things.
Posted by: LizLem at January 17, 2021 07:40 PM (m4t69)
487
The Galley at Parris Island was the best I ever eat in...The Galley at Walter Reed in the basement ain't half bad either
Posted by: Nevergiveup at January 17, 2021 07:24 PM (85Gof)
interesting. I might have given the the Marines short shrift. I have always thought the Air Force and Navy had the best food but that is just an opinion. I have eaten at WR though and it was good stuff. I was thinking more about the field I guess and more far flung Mess Halls.
Posted by: Nevergiveup at January 17, 2021 07:24 PM (85Gof)
interesting. I might have given the the Marines short shrift. I have always thought the Air Force and Navy had the best food but that is just an opinion. I have eaten at WR though and it was good stuff. I was thinking more about the field I guess and more far flung Mess Halls.
Posted by: Quint at January 17, 2021 07:43 PM (OqDgx)
488
OT:
I've been seeing a bunch of censoring today. WZ has video of protests that YouTube took down for violating terms of service and We_Have_Risen shows a bunch of evidence tweets that are unavailable or from suspended accounts.
I've been seeing a bunch of censoring today. WZ has video of protests that YouTube took down for violating terms of service and We_Have_Risen shows a bunch of evidence tweets that are unavailable or from suspended accounts.
Posted by: President-elect Emmie at January 17, 2021 07:49 PM (ofYez)
Posted by: Al Bundy at January 17, 2021 07:50 PM (R73w+)
490
>>> the broth for the soup must be homemade or not contain yeast extract, which is made from barley. My first Thanksgiving after my celiac diagnosis was not as good as it could have been because I discovered that it really does matter to pay more for the gluten-free turkey (they are injected with broth for flavor) and broth. Now back to your regularly scheduled meal . . . Posted by: Catherine at January 17, 2021 05:40 PM (jM3lJ)
I am gluten intolerant and cook for people who are celiac. (That plus eating keto is why my entry for the contest is all gluten free. It is just a way of life now.) it is amazing to learn all the food items gluten hides in nowadays. I make my own broth at home; 100% GF, cheap, easy with the IP, and better than the shelf stuff anyway.
My cheesecake recipe really is GF, and is so good.
I am gluten intolerant and cook for people who are celiac. (That plus eating keto is why my entry for the contest is all gluten free. It is just a way of life now.) it is amazing to learn all the food items gluten hides in nowadays. I make my own broth at home; 100% GF, cheap, easy with the IP, and better than the shelf stuff anyway.
My cheesecake recipe really is GF, and is so good.
Posted by: LizLem at January 17, 2021 08:10 PM (m4t69)
491
My boyfriend was in the navy and said the chicken cordon bleu meals were the best. Everyone wanted those. They had a weird nickname for them, hamsters or something like that, because they looked like a little hamster. But he said they were tasty.
Posted by: LizLem at January 17, 2021 08:13 PM (m4t69)
492
Posted by: Quint at January 17, 2021 07:43 PM (OqDgx)
Sub bases actually had the best Enlisted food. They actually got more per person to feed them.
Navy Nuc school Orlando had AWSOME chow.
Sub bases actually had the best Enlisted food. They actually got more per person to feed them.
Navy Nuc school Orlando had AWSOME chow.
Posted by: Romeo13 at January 17, 2021 08:45 PM (oHd/0)
493
We here have bumper stickers reading.BECAUSE THE WEST WAS NOT WON ON SALAD
Posted by: Tamaa the Drongo Bird at January 19, 2021 06:03 PM (FLiOE)
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