I've been making do with a grandpappy Arkansas stone and a piece of scrap leather loaded with green paste, my sharpening skills have progressed to the point where I can hone an edge way, way beyond shaving sharp, and I feel it's time for an upgrade.
Unless I hear some more arguments to the contrary, I think I'm going to go with a set of DMT diamond stones rather than the Japanese whetstones I've always coveted. Reasons being:
+ They won't dish and they will always be guaranteed flat
+ They won't create a messy looking slurry every...
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I've seen that thing on youtube before, and first off I enjoy sharpening so I'd rather get stones.
Plus there's no way that gizmo can create an edge better than I can do by hand. Also hollow grinds are for chumps.
I hear you. but it's a tool, you can do any kind of edge you want on it, Moran, flat, hollow. It's just a faster better way of sharpening.
Anyway if it were me I'd be looking to improve my system at your level rather than gear per se. Buy the diamonds hones if you're bored with the stone and strop but don't expect improved outcomes except through your technique.
who needs to cook when you have a microwave. LMAO pic related. microwaved and tastes better
How long will canned beer stay good in your fridge?
What are the essential spices every kitchen should have? I don't know shit about cooking.
only buy spices when you need them.
i guess some staples would be
Mrs. Dash lemon pepper
5-12 types of pepper sauce
generic Mexican chili powder (Cayenne with
generic curry powder
shit like paprika and saffron don't taste like anything and are just for color, save yourself the effort and skip them.
cumin, coriander, oregano, black pepper, spicy chili powder/flakes, mustard seed, cinnamon, clove, nutmeg, cardamom
it's all preference though, there are some spices that i just don't find that appetizing and i never bought them again after running out. it's still good to try as much as you can.
Bare minimum: Fresh cracked pepper, salt (I use exclusively course salts in a grinder but that's cuz I don't use a lot of salt so regular table salt is probably fine), garlic powder, cumin, and then probably an italian herb mix is the best to round it out.
Next: paprika, cayenne, red pepper flakes, basil, dill, curry, rosemary, thyme, parsley
And then things like ginger, turmeric, saffron, bay leaves, nice blends and whatever strikes your fancy.
And always use good olive oil.
marie calender makes the best frozen beef pot pie
In one, the wrapper is foil. In the other, it's shiny cardboard. Is there any difference?
you should slow down and actually try to comprehend things you're reading, instead of posting as fast as you can to call someone an idiot. you just made yourself look like an idiot.
What dishes is your U.S. state/region best known for? I'll start:
>top 3 dishes
1. Deep-fried beer-battered cheese curds
2. Frozen custard, especially as shakes or malteds.
3. Brats, typically beer-marinated, then grilled and served on a bun or roll with a variety of condiments, often sauerkraut.
>recipes if you have any
Most of this shit you just buy at the store and assemble at home after some very light prep and/or cooking.
Bacon wrapped shrimp, chinese egg roll, and egg tart. Top with Sriracha meme sauce for good taste and warmth on a chilly morning. Enjoy.
Best muthafuckin snack cake comin' through!
What did you cook for dinner?
I made Shepherds Pie for the first time. It's resting now so I have no inside shots at the moment
I've got these frozen "chicken kievs" that say "raw, do not microwave" about 5 times on the packaging. I baked one and it's sitting on a plate in the other room. I forgot about it, thanks
If dried pasta lays around outside of its package for several weeks, what happens when you go to cook it?
It's not like he served it to customers and kept it separate, why are people upset?
What do you think of this smörgåsbord, /ck/?
My first 711 meal what do you think?
Where can I get stuff like this?