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Opinion: people be posting all these choil shots and saying “sexy!” “😍😍😍” etc… when it’s just a freakin triangle. Maybe it’s a comment on the quality of the photography? Idk. I mean, probably it’s a fine knife (not that you can tell from the choil). It seems like everyone wants to be seen as...

Well, the bread was a bust with her anyway. I think the cracked rye taste was too strong? Idk. Tasted great to me and my 9 yr old, but she had one bite and put it down. Oh well.

My wife likes blonde loaves. Sorry @kinglukas38. This one has lots of additions: quinoa, chopped dates, cracked rye, sunflower seeds.

I drove about 3 yards my only time out. The shame follows me still.

I’ll take this as an insult to everyone over 30, and a compliment to everyone under 30. ❤️ But true, didn’t realize @MSicardCutlery and @ethompson were 20 somethings, for instance. 👍 I think absent other markers, I just assume everyone is my age, though.

@Corradobrit1, someone churlishly commenting on your miserable old age in another thread made me want to resurrect this one, since in light of your youthful posts I’ve always thought of you as being around 39. 🤗 I am older than I was when I last commented here. Now I am 41. (Take note, @Carl...

Puns are funny. This is not a pun, this is sacrilege. Mock not Unicum™️.

Unicum ftw!

I thought the point was to reduce it down to almost dry, and then dilute to the original volume. That way you can get the magnesium to caramelize a little bit.

Any knife is stone-ready if you’re willing to put your arm into it!

Fwiw, the thing about Euler characteristic of a polyhedron being 2 doesn’t *require* convexity. Interpreted in the sense of that theorem, any knife has Euler characteristic 2, except stuff like cleavers with holes or Kamon mono integrals. Talking about planar cross sections is another matter...

Damnit…. Now I’m gonna have to go buy another one even though in the end I know I’m just gonna decide it’s the same as all the rest.

The best ones are plastic. Blue, black, or red plastic. Other colors are crap.

All pourover cones are equivalent.

At least at a restaurant they’ll never give you the individual components in the first place, so your worst impulses will be thwarted.

Confession of sorts. I’ve been cooking almost exclusively Chinese food for the past couple months, at least when I’m cooking for myself rather than my wife and son, who have more ‘limited’ preferences, let’s say. But even though I’ll always choose chopsticks at a restaurant, I almost always use...

Think maybe you suggested I buy that as a Christmas gift? I did, and got one for myself too. Pretty damn good. Tried the Yellowbird Blue Agave Sriracha yesterday for the first time and liked it a ton. Looking forward to making some more fermented ones of my own this summer. Gotta start growing...

Good vid! Food looks tasty and she’s an entertainer too. Good for her.

In and following. Got some nice blocks on there.

I mean @cotedupy put us all to shame in the hanging hair test thread by passing the HHT off of a Shapton 120, presumably by letting it glaze over a bit and work more like something higher grit, and by decreasing the pressure.