Type: Posts; User: dbesed
It was pizza and i still love it :)
I use Avast. its free and work's well :)
Thanks guys for all the info. I will probably buy the stinger but first i will check if i can find something used. I will definitely go to an archery shop and talk to the guys there. While i am there...
Ok so never shoot a compound bow before but now i'm interested in buying a entry level compound bow (budget 500$ for all the equipment) like the PSE Stinger 3g. I plan to shoot wild hogs and deer...
I am starting a new obsession :)
I know that are a lot of hunters on these forum but is anybody using a bow to hunt?
If so i would like to ask you some questions regarding equipment.
garlic+onions+cayene pepper+zucchini+tomato souce
You could use it but the steel of the wurstoff is too soft and wouldnt keep the edge for long. So is a waste of time:)
This could be a idea for the souce : http://www.youtube.com/watch?v=4CdBuvT_Ezs
When i first saw it i thought that i was looking at a toasted slice of bread :)
Try searching for ketogenic recipes on google. I'm sure there is a tone of recipes :)
Ok thanks :)
I will tray to stop asking stupid questions :lol2:
Ok i will use the recipe as it is, because i don't want a portal to another dimension in my fridge :)
I was just asking because my girlfriend don't like sage, and i know that here are a lot of...
Would this recepie:
work if i substitute the butter sage sauce with beurre blanc. If no, do you have any idea what to use instead?
This is how i understand it :
The right is the right side of a knife when you hold it in the hand. I think that Dave...
Thanks guys all recipes looks great . I think i will do as mano said and will try to simply braised it or just use the original recipe because this is the first time i will make rabbit. So mano if...
I was thinking of making rabbit with polenta or tagliatelle and i found this recipe online: http://simplyrecipes.com/recipes/rabbit_cacciatore/ It seems delicious:)
I wonder if you guys have any...
It depends :) If i want to reprofile the bevel than i will start with the 120 than 220, 320, 600, 1000 and 5 or 1 micron tape for finish, but if i do just touch up than a 5000 grit stone(jis) may be...
I think that for kitchen knives a finish around 3 microns-Jis 5000 is all you need. It gives you the best balance betwean a refined edge and it still has some teeth,which comes handy when you cut...
Here is a grit of a edge pro compered to JIS: http://This Site Not Welcome Here.com.files.wordpress.com/2010/01/ep-shapton-chosera-micron-comparison4.jpg
If you are on a budget you could buy a pice of brass that you could use as a edge pro blank, than you have to flatten it in a pice of marble with some sandpaper. And you could use ti to attach wet...
Now, it deserve a new handle :)
Very nice job. Did you use sand paper?
Thanks guys, it look i have a lot to learn about photography. I did some reading on the internet and there was a lot of therminology i did not understand (sepousure, f-number, etc..) and it felt like...
Very informative read and beautifule photos.
Man that pizza looks awesome, i have become hungry just by looking at it :)