troyguitar wrote: ↑Sat Nov 11, 2017 7:22 pm I've never sharpened mine. They cut stuff easily, same as the new ones. The total knives? Yeah they have rust spots and are a PITA.
This reads like motor oil arguments to me. You guys sound like the armchair chemists swearing that mobil 1 is trash and only the special stuff can possibly hold up to road racing use... meanwhile shops like Phoenix have been winning races for 20+ years on walmart-grade mobil 1.
I've been using Pennzoil Ultra Plat, because I got a bunch on Amazon on the cheap. M-1 is good stuff.
Unless I forget to order, then I use M1 from Walmart.
As the only published author in a well-known motorcycle publication in the room...
Interesting and timely knife fight discussion. I just used the gf's "Chef's choice" automatic sharpener to sharpen a couple of blocks worth of relatively cheap Henckels we have, and all but two I got back to razor sharp. We have a block of Shun Knives acquired over the last four years that needs sharpening, but the angle on those is different than the ROW so I need a different sharpener. Troy I enjoyed your mortal kombat position on your poverty knives that you treat so badly you should be charged with domestic violence. It's been too long man.
Detroit wrote:Buy 911s instead of diamonds.
Johnny_P wrote: ↑Thu Feb 09, 2023 3:21 pm
Earn it and burn it, Val.
max225 wrote: ↑Mon May 01, 2023 5:35 pm
Yes it's a cool car. But prepare the lube/sawdust.
Browned butter and pecan cheesecake is ready in the fridge. Decided to put a homemade carmel on top last night. Applying a stabilized cinnamon whipped cream garnish tonight. Wishing I would have done a shortbread crust over graham cracker but taking some pride in this one, I had to practically write the recipe.
Spike cake is baked but still needs assembled and iced.
At my Mom’s now for prelim prepping with the females of the family.
Desertbreh wrote: ↑Tue Dec 05, 2017 1:58 pm
At the risk of being sucked into your wedding planner decorative vortex, that is kind of cute.
Sno wrote: ↑Wed Nov 22, 2017 8:32 am
Browned butter and pecan cheesecake is ready in the fridge. Decided to put a homemade carmel on top last night. Applying a stabilized cinnamon whipped cream garnish tonight. Wishing I would have done a shortbread crust over graham cracker but taking some pride in this one, I had to practically write the recipe.
Spike cake is baked but still needs assembled and iced.
At my Mom’s now for prelim prepping with the females of the family.
doesn't even begin to describe my feelings towards this...
Sno wrote: ↑Wed Nov 22, 2017 11:06 am
“Extra” turkey is up. We literally cook a 12-13lber. just for juice and fat to go into stuffing, gravy, etc. Meat goes home as leftovers.
It's primarily rice flour but it's not just a substitution, it's an entirely different dough recipe that came pre-mixed in a box. It called for a lot of butter too, 2 full sticks for one pie. I normally use a little bit of flour in the filling too and swapped that out for corn starch. Seems fine, will know tomorrow for sure.
troyguitar wrote: ↑Wed Nov 22, 2017 1:51 pm
It's primarily rice flour but it's not just a substitution, it's an entirely different dough recipe that came pre-mixed in a box. It called for a lot of butter too, 2 full sticks for one pie. I normally use a little bit of flour in the filling too and swapped that out for corn starch. Seems fine, will know tomorrow for sure.
Do you bother with dealing with the cross-contamination issues? Like, do you use a separate pan just for GF cooking? Not sure if it's but we have to be careful to only use glass or stainless serving bowls and even bought a small set of dishes just for when my SIL and niece come over to eat.
Niece has been clinically diagnosed with celiac and SIL is in the middle of testing for same so they're GF not just for reasons.
Where are these mangos?
Detroit wrote: ↑Fri Apr 16, 2021 1:19 pm
I don't understand anything anymore.
troyguitar wrote: ↑Wed Nov 22, 2017 1:51 pm
It's primarily rice flour but it's not just a substitution, it's an entirely different dough recipe that came pre-mixed in a box. It called for a lot of butter too, 2 full sticks for one pie. I normally use a little bit of flour in the filling too and swapped that out for corn starch. Seems fine, will know tomorrow for sure.
Do you bother with dealing with the cross-contamination issues? Like, do you use a separate pan just for GF cooking? Not sure if it's but we have to be careful to only use glass or stainless serving bowls and even bought a small set of dishes just for when my SIL and niece come over to eat.
Niece has been clinically diagnosed with celiac and SIL is in the middle of testing for same so they're GF not just for reasons.
Nah. If we had to do that then I wouldn't cook anything.
This is a random thing she's been trying as part of "treatment" for auto-immune stuff that the docs don't really understand. They call it "mixed connective tissue disease" which means they have no real clue what's wrong or how to fix it.
wap wrote:
Do you bother with dealing with the cross-contamination issues? Like, do you use a separate pan just for GF cooking? Not sure if it's but we have to be careful to only use glass or stainless serving bowls and even bought a small set of dishes just for when my SIL and niece come over to eat.
Niece has been clinically diagnosed with celiac and SIL is in the middle of testing for same so they're GF not just for reasons.
Nah. If we had to do that then I wouldn't cook anything.
This is a random thing she's been trying as part of "treatment" for auto-immune stuff that the docs don't really understand. They call it "mixed connective tissue disease" which means they have no real clue what's wrong or how to fix it.
So it's not really a gluten-related GI thing you're dealing with. Got it.
I hope it works for your Mrs.
Where are these mangos?
Detroit wrote: ↑Fri Apr 16, 2021 1:19 pm
I don't understand anything anymore.
wap wrote:
Do you bother with dealing with the cross-contamination issues? Like, do you use a separate pan just for GF cooking? Not sure if it's but we have to be careful to only use glass or stainless serving bowls and even bought a small set of dishes just for when my SIL and niece come over to eat.
Niece has been clinically diagnosed with celiac and SIL is in the middle of testing for same so they're GF not just for reasons.
Nah. If we had to do that then I wouldn't cook anything.
This is a random thing she's been trying as part of "treatment" for auto-immune stuff that the docs don't really understand. They call it "mixed connective tissue disease" which means they have no real clue what's wrong or how to fix it.
Yeah, fuck that. I wouldn't cook either if that was the case. My knowledge of gluten is very limited, but from what I know it's not like a bacteria or something where it can transfer from surface to surface like that..
SAWCE wrote:
Yeah, fuck that. I wouldn't cook either if that was the case. My knowledge of gluten is very limited, but from what I know it's not like a bacteria or something where it can transfer from surface to surface like that..
It absolutely can.
Interesting.. I figured as a protein, and thus a chain of amino acids, that it wouldn't be able to transfer that easily..
I've never sharpened mine. They cut stuff easily, same as the new ones. The total
knives? Yeah they have rust spots and are a PITA.
special stuff can possibly hold up to road racing use... meanwhile shops like Phoenix have been winning races for 20+ years on walmart-grade mobil 1.
doesn't even begin to describe my feelings towards this...
but we have to be careful to only use glass or stainless serving bowls and even bought a small set of dishes just for when my SIL and niece come over to eat. 
reasons.
