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Everything posted by dem beats
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Scoobie? I think the wife would love a Subaru. Her favorite car is the Audi RS4. I don't think she fully knew how insane it is. I test drove it with her in the car though and I can honestly say I would never ever let her drive that car without dozens of hours on empty roads. The car is a beast from hell. Kind of liked it.
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Was it the Castro that you have to remove the engine just to do the spark plugs?
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Chomovan FTW. Lol Almost every car that spun today was a minivan. It must be the people that drive them. They cannot be that bad in shit weather. At least no worse than any other shitbox right?
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Wife will want smaller. At very least because of gas mileage.
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:-( I also have no idea what a reliable cheep AWD car or SUV is.
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Her car will be worthless on trade in.
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Fuck front wheel drive. What does FWD do to a car that makes the brakes work like horse shit???
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I cannot believe how bad the roads are. The wife is getting a new car. I'm not having her drive that junk anymore. AWD and maybe a small SUV. Fucking crazy.
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I miss the SJ. So good.
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Before I spill any sailor on it. Wow that would never happen. Might replace the slides on the drawers depending on price. Neal would dive and catch the rum tongue first before it hit the countertop!
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Who does more cooking should decide. I rarely put my foot down, but when I do the wife is so subservient it's freaky.
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Lol aaron. My expy was EB. All kinds of sexy.
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And copper is by far the best pan material.Who care how well it cooks. It's sexy! :-D
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Induction is also more safe for.pets and kids. The surface stays cool and directly heats the pan. I'm not sure if (or rather how well) stainless works on it either.... I know Aluminum and copper are a no go. My guess is it would even make copper and aluminum core pans, like my all clad, not as valuable. So it depends. If you have a bunch of cookware already, go with real fire. If you can buy cookware to match your stove, induction is the absolute bomb diggity. It will turn your whole pan into a wonder cooking magic device.
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Induction has more control than gas, but once again, comes at a price of not being able to select your pan material. I use 99% cast iron so I would be ok. But if you have a copper pot, your fucked.
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Induction can be sweet, but I like gas.
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Maybe my technique just needs work. Going from the 6" to the 8" felt like going from a pickup to a Porsche. My guess is that I grew up using a 10" knife as I'm fairly certain that is what my aunt who taught me to cook used. As a young child I remember it looking like a sword.
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Big man big knife.
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I may only have 8 inches but it has a nice curve to it. :-D
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http://www.metrokitchen.com/product/HK-34183-203?utm_source=froogle&utm_medium=scs&utm_term=HK-34183-203&mr:trackingCode=FC3032E4-BBD4-E011-87D9-001B21A69EB8&mr:referralID=NA&mr:device=m&mr:adType=pla&mr:ad=34655100248&mr:keyword=&mr:match=&mr:filter=60521163608&gclid=CLaZm7e00rwCFa9aMgoddEwABg
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Truth. It's sharp enough the weight of the knife cuts through tomatoes. Just not enough length to make it through a fat 'mater or onion. I'm sure my technique could use some work too but I think that the 6 gave me bad habits, the 8 helped me develop better habits that the 10 might allow me to use.
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Trying and having trouble? Thick onions give me grief and with a longer knife I could slice flesh easier.I use the 10" for slicing garlic, strawberries, hand peeling olives etc. I don't really need smaller knives. If I do a lot of something I may grab a specialized blade, but it normally takes me longer to grab than the extra time with the big knife.What sort of cuts are problematic in the onion? Knife pull through too hard or?? On a larger onion I'm nearly on the heal of the blade. Vidalias or similar are a nightmare unless I make them smaller before mincing. Halves are too big.The chicken thighs are a great example. There is just enough length to make a slice, if I have the blade a mm short I end up with not enough length to slice through. Have you hit them with a stone recently? I realize that is no longer cutting when you push, but I use about 1" of a blade to slice and onion and I am all the way through.The flat is not long enough so I end up tip down and using a hybrid mince cut when making onions really really fine.
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I feel retarded with an 8 now. Slows me WAY down. 10 is A LOT to get used to. For dicing onions it is almost scary as you are using the tip of it and generally have that little fleshy spot between your thumb and pointer finger VERY exposed. If it is crosscutting an onion it may be time to sharpen.Really funny you mention sharpening. I had just done that but felt it wasn't cutting so well. I had forgot to hon it. It's within a few degrees off of razor sharp. Lol
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Trying and having trouble? Thick onions give me grief and with a longer knife I could slice flesh easier.I use the 10" for slicing garlic, strawberries, hand peeling olives etc. I don't really need smaller knives. If I do a lot of something I may grab a specialized blade, but it normally takes me longer to grab than the extra time with the big knife.What sort of cuts are problematic in the onion? Knife pull through too hard or?? On a larger onion I'm nearly on the heal of the blade. Vidalias or similar are a nightmare unless I make them smaller before mincing. Halves are too big. The chicken thighs are a great example. There is just enough length to make a slice, if I have the blade a mm short I end up with not enough length to slice through.
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. Stupid knife handle. I like all of my knives with that traditional D shape from most Japanese knives. Never tried an octagon though.