could it be your lodge is not "properly" seasoned?I would like to walk back from this statement. Now that I've had it good and seasoned with use...the Smithey is more nonstick. Fish skin just floats on it now. Really digging it
could it be your lodge is not "properly" seasoned?I would like to walk back from this statement. Now that I've had it good and seasoned with use...the Smithey is more nonstick. Fish skin just floats on it now. Really digging it
Brother, I can assure you it is.could it be your lodge is not properly seasoned?
Typical outback peak hour.Last month I visited that place behind the middle of nowhere.
Haven't visited this thread in a while. Damaspork posting all his meat dishes on what you cooked thread has vegetarian wife. My better half doesn't like leather seats in a car or wearing leather belts because they come from a cow. I love leather belts, wallets you name it.
Read labels on food ingredients some are a mile long with all kinds of laboratory stuff. Even make own salad dressing tastes good not all that crap in it. We are eating more plant base foods.
Fish & eggs will never give up. I eat more eggs than her, they are loaded with nutrients esp. the yolks.
This soy substitute meat use in curry, pasta, stews. If your sauce is good the soy takes on the flavors.
Found a good curry paste few healthy ingredients, the shrimp paste adds umami. I add lots of fresh ginger, garlic, lemongrass, coconut milk, kaffer lime leaves & juice. Lots of fresh vegetables it's all in the sauce. Curry picture yellow paste mild for her. Also have Panang(picture), & red spicy for me.
Make my own trail mix too. Put in it what I like all the dried fruit has no added sugar. The tart dry cherries are good, figs, apricots, mango.
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The red is medium hot, green is hotter. Also put cinnamon in some curries instead of sugar cinnamon is healthy good for diabetics. Turmeric is also healthy use in moderation because it's bitter. Made a eggplant curry with Panang. Tai basil from garden, lemongrass, keffer lime leaves, coconut milk. If you like ground pork pares well with Panang. It has some heat less than red. Savory sauce.Mae Ploy brand curry? That's good stuff, although I find their green and red curry to be excessively hot. The yellow and Massaman are pretty mild though; sounds like I need to try their Panang.
I've only tried their green but liked the umami funk it has. Agree it certainly has some sass to it.Mae Ploy brand curry? That's good stuff, although I find their green and red curry to be excessively hot. The yellow and Massaman are pretty mild though; sounds like I need to try their Panang.
I've only tried their green but liked the umami funk it has. Agree it certainly has some sass to it.
I've been digging the Maesri tins for curry paste lately too. I order the variety pack since I can never decide which I like best
My go to also, mostly because that's what my asian market carries. I tend to be partial to the Panang.
We use quite a few curry pastes. We have done our own paste from scratch and they ARE better, but due to the time it takes and the fact we frequently might not have a required ingredient I find the pastes are fantastic on their own.
If you were limited to two stones (for routine maintenance; I’m excluding repairs or major thinning) what would they be?Sharpening progressions with more than two stones in them are usually overkill.
I am (obviously) not @stringer, but strictly for edges I'd have a 800 grit diamond stone and a great Belgian coticule - can't imagine needing more than that under normal circumstancesIf you were limited to two stones (for routine maintenance; I’m excluding repairs or major thinning) what would they be?
If you were limited to two stones (for routine maintenance; I’m excluding repairs or major thinning) what would they be?
In my head, I predicted two washitasCrystolon coarse
A very hard fast washita
This is all I use mostly unless I'm polishing.
Maybe, maybe not. Takes some skill to properly de-burr on something fairly coarse. But also I rarely see someone improve the quality of an apex on a finer stone if the coarse stone work is mediocre. Just as easy to round an edge with finer stone as it is to crisply de-burr and refine the apex. I think I'd rather teach someone to sharpen with an 800 grit and a strop than an 800 grit and 3k for instance.Going out on a limb here - a seasoned sharpener can get more out of stone than a noob and consequently needs fewer to get the job done. Some people can't get a clean paper cutting edge of a course stone
Definitely doable. I don't find 500-1.5k edges problematic at all if properly de-burred. I've managed to cleanly de-burr off my 400 grit diamond using light edge leading strokes before. Toothier than I like personally, but was definitely "sharp"I recall that there was talk of a sharpener who only used a Chosera 800 and could get excellent edges out of it by technique alone.
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.I recall that there was talk of a sharpener who only used a Chosera 800 and could get excellent edges out of it by technique alone.
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.
?From what I recall it was something like that. I recall the post was by @labor of love and trying to find the source he mentioned, but was never able to.
?
Don’t recall this. Probably was someone else?
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