Vol524
Well-Known Member
- Joined
- Nov 26, 2017
- Messages
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I’d imagine he won’t be wearing blue to work tomorrow.I get to go to work tomorrow having beat @joevol33 's mildcatz.
I get to go to work tomorrow having beat @joevol33 's mildcatz.
Bite me!I’d imagine he won’t be wearing blue to work tomorrow.
nice will the Hotel have a nice restaurant you 2 can go to ?I'm happy, friend at church gave my wife a card at church today. She had written inside how she was praying this guy could help her that we're going to see. Put $100 inside, and told us to enjoy a Valentine's date on her and her husband. That's pretty sweet.
Sweet! And that's really the only 3 knives you need in a kitchen. It's fun to have more, but you don't need more.So I randomly scored these vintage high carbon French knives from an antique store this weekend for $24. They were dull as hell and I couldn't be certain of value at the time or the quality of the steel
. I have a three stone sharpener I was able to use on them once we got home and wow they are the sharpest knives I have ever used, anywhere. I keep trying to find veggies to slice just to use them again. Additionally it seems they sell for about 150 a piece or 300 for a set. Pretty stoked.
This year for Christmas, my wife and I got a magnetic knife holder (not one that's wall-mounted, but one with a stand that goes on the counter).Sweet! And that's really the only 3 knives you need in a kitchen. It's fun to have more, but you don't need more.
Not sure I've seen one that sits on the counter. I've got 2 12" on the wall and knives I haven't used in years prolly. I alternate between a chef and santoku and use a paring paring, that's pretty much it anymore.This year for Christmas, my wife and I got a magnetic knife holder (not one that's wall-mounted, but one with a stand that goes on the counter).
That is a great thing to have!
I'm glad you're enjoying your air fryer. I've been on board with those for a while. I think I posted up on here a while back that I picked up a second one, which has now become our primary one.
Not sure I've seen one that sits on the counter. I've got 2 12" on the wall and knives I haven't used in years prolly. I alternate between a chef and santoku and use a paring paring, that's pretty much it anymore.
Yeah, against doctor's orders I'm trying some ahi in it tonight for the first time. I put a clear glass bowl with some of that Carli oil in the fridge Saturday night to see what happens, this morning I put a nice piece of ahi in it. Gonna see how it does at 400 for 2-3 minutes. Not expecting much, but I gotta see.

