Welcome to the IHoP

[ssh 924]

I bought some cheap bag. I'll probably regret it when I'm out there.

On the flip side it is way warmer than my old sleeping bag, and I've used the old sleeping bag + sheets + big tent in cold weather and managed, so hopefully the mummy bag + sheets + small tent + next to campfire will suffice. If not I'll probably be on the local news next week.

Cheap bag ratings are highly inflated.

Personally I'll never buy another non-down bag again. Staying warm even when wet is huge.

Oh, btw. Most bags that aren't conservatively rated EXPECT that you will be on a thermarest which make a monstrous difference.

*haven't camped in the mountains in the winter, but the first fishing trip of the year I take up North usually involves breaking some ice on small lakes and regularly we've had the "luck" of getting temps in the teens at night.

They do look comfy:

Do you have to carry some device for inflation, or just blow it up?

[ssh 924]

I used to have this give away "sub zero" bag. I was solid down to -10. I was just a kid, never tried colder.

My mom got it free with Marlboro miles I think. It was a POS but I am a human heater. On the road trip back from fla I slept at a truck stop in the back of a uhaul. It was -3 in fucking Texas. All I had were 3-4 ot those furtniture blankets and my buddies mattress.

That night I was actually cold.

When I was little the cold never bugged me, and I was even skinnier! Now I'm just like "fuck this."

[///M5 2,833]

At kitchen window Sean?

No idea. Was proposed that I buy one when in Japan.

[///M5 2,833]

RIP Ravi Shankar

Boo. College roomie married his niece. Guess I'll never see him again. She is going to be distraught to say the least.

[///M5 2,833]

I bought some cheap bag. I'll probably regret it when I'm out there.

On the flip side it is way warmer than my old sleeping bag, and I've used the old sleeping bag + sheets + big tent in cold weather and managed, so hopefully the mummy bag + sheets + small tent + next to campfire will suffice. If not I'll probably be on the local news next week.

Cheap bag ratings are highly inflated.

Personally I'll never buy another non-down bag again. Staying warm even when wet is huge.

Oh, btw. Most bags that aren't conservatively rated EXPECT that you will be on a thermarest which make a monstrous difference.

*haven't camped in the mountains in the winter, but the first fishing trip of the year I take up North usually involves breaking some ice on small lakes and regularly we've had the "luck" of getting temps in the teens at night.

They do look comfy:

Do you have to carry some device for inflation, or just blow it up?

They self inflate

[MKader17 332]

But, if you're planning on going batshit crazy with the damned thing skip stainless altogether and go with something like L-6 or 5160.

L-6 is some sturdy shit. Corrosion becomes an issues however. I'm not familiar with good ways to keep working knives corrosion free. My Japanese kitchen knives use steel from a company called PowderMetal I think. One is "blue" and the other is "white". I think the Shun top knives use similar metal but then sandwich it with stainless. In those I keep them oiled like crazy. But one time I must not have completely covered one of them. It has the smallest patch of corrosion. Made me furious.

I think that if you handle these steels right you can get them to patina and not worry so much about rust.The edge is a differrnt story though. The other option would be to ceracoat it. I worry about sharpening something with ceracoat ruining my stones however.

Speaking of real knifes. The soon to be W and I are looking to have someone buy us some pots, pans and knifes. I need to become an expert and then find a place that people would buy them from.

[///M5 2,833]

But, if you're planning on going batshit crazy with the damned thing skip stainless altogether and go with something like L-6 or 5160.

L-6 is some sturdy shit. Corrosion becomes an issues however. I'm not familiar with good ways to keep working knives corrosion free. My Japanese kitchen knives use steel from a company called PowderMetal I think. One is "blue" and the other is "white". I think the Shun top knives use similar metal but then sandwich it with stainless. In those I keep them oiled like crazy. But one time I must not have completely covered one of them. It has the smallest patch of corrosion. Made me furious.

I think that if you handle these steels right you can get them to patina and not worry so much about rust.The edge is a differrnt story though. The other option would be to ceracoat it. I worry about sharpening something with ceracoat ruining my stones however.

Speaking of real knifes. The soon to be W and I are looking to have someone buy us some pots, pans and knifes. I need to become an expert and then find a place that people would buy them from.

Knives are easy. Buy what fits your hands and cutting styles.

For most people this includes:

- Chef's knife of some type -> spend 80% of your budget here as you should use it 80% of the time

- Pairing knife -> here sharper isn't always better. It is more comfortable to use a Wusthoff in your hand than a really sharp Japanese blade. Save some money, get a reasonable blade with a handle that is appropriate

- Bread knife -> serrated and reasonable. Doesn't even have to be that comfortable

- Filet/boning knife -> if you don't do either of the tasks, don't bother. If you do, up your budget as you need to drop at least $50 to get a reasonable one.

ONLY shop at kitchen stores that will let you cut, teach you how to sharpen & maintain. It is WORTH paying a lot extra for that service. Bring in a bag of carrots and cut them up.

When I bought my 10" I julienned or minced 3 huge bags of carrots in the store.

[dem beats 1,223]

I bought some cheap bag. I'll probably regret it when I'm out there.

On the flip side it is way warmer than my old sleeping bag, and I've used the old sleeping bag + sheets + big tent in cold weather and managed, so hopefully the mummy bag + sheets + small tent + next to campfire will suffice. If not I'll probably be on the local news next week.

Cheap bag ratings are highly inflated.

Personally I'll never buy another non-down bag again. Staying warm even when wet is huge.

Oh, btw. Most bags that aren't conservatively rated EXPECT that you will be on a thermarest which make a monstrous difference.

*haven't camped in the mountains in the winter, but the first fishing trip of the year I take up North usually involves breaking some ice on small lakes and regularly we've had the "luck" of getting temps in the teens at night.

They do look comfy:

Do you have to carry some device for inflation, or just blow it up?

They self inflate

I just use a taun taun carcas.

[///M5 2,833]

If you buy a classic French knife sticking with an 8" and not a 10" is probably logical. Considering they are supposed to ride on your knuckles as you chop I needed a little more surface area in the blade to deal with my monster hands. 10" works perfect for that. My 12" is WAY fucking big and heavy. Too much even for me. With an 8" though I am afraid I am going to chop my knuckle skin off.

If you are never going to take a knife skills class a chef's knife may not have the benefit it should. Then a santoku or other less touchy feely with both hands style of knife may suite you better. That being said, I'd consider a knife skills class the best money you can ever spend on food in your life. Kitchen store that has the above items should offer one.

[topgun 262]

But, if you're planning on going batshit crazy with the damned thing skip stainless altogether and go with something like L-6 or 5160.

L-6 is some sturdy shit. Corrosion becomes an issues however. I'm not familiar with good ways to keep working knives corrosion free. My Japanese kitchen knives use steel from a company called PowderMetal I think. One is "blue" and the other is "white". I think the Shun top knives use similar metal but then sandwich it with stainless. In those I keep them oiled like crazy. But one time I must not have completely covered one of them. It has the smallest patch of corrosion. Made me furious.

I think that if you handle these steels right you can get them to patina and not worry so much about rust.The edge is a differrnt story though. The other option would be to ceracoat it. I worry about sharpening something with ceracoat ruining my stones however.

Speaking of real knifes. The soon to be W and I are looking to have someone buy us some pots, pans and knifes. I need to become an expert and then find a place that people would buy them from.

Knives are easy. Buy what fits your hands and cutting styles.

For most people this includes:

- Chef's knife of some type -> spend 80% of your budget here as you should use it 80% of the time

- Pairing knife -> here sharper isn't always better. It is more comfortable to use a Wusthoff in your hand than a really sharp Japanese blade. Save some money, get a reasonable blade with a handle that is appropriate

- Bread knife -> serrated and reasonable. Doesn't even have to be that comfortable

- Filet/boning knife -> if you don't do either of the tasks, don't bother. If you do, up your budget as you need to drop at least $50 to get a reasonable one.

ONLY shop at kitchen stores that will let you cut, teach you how to sharpen & maintain. It is WORTH paying a lot extra for that service. Bring in a bag of carrots and cut them up.

When I bought my 10" I julienned or minced 3 huge bags of carrots in the store.

Shame I've never found one of those stores around here.

[ssh 924]

Bag of carrots man.

[MKader17 332]

I think I just read, satisfy your W's urge for perfect uniformity by getting a cheaper set of knifes, then go out and buy the knifes you want and keep them in sheaths in the drawer.

[///M5 2,833]

I think I just read, satisfy your W's urge for perfect uniformity by getting a cheaper set of knifes, then go out and buy the knifes you want and keep them in sheaths in the drawer.

Absolutely NOT. Knife sets are the stupidest things in the world. NO ONE ever uses of them. If you want to cook at all, it is a terrible idea. Idiotic. Terrible.

Exception could be if you found a set that fit both your hands for all the knives. And no, that doesn't exist. If a knife isn't comfortable in your hands you CAN'T use it.

So, if she really thinks you need uniformity step one is to educate her.

[MKader17 332]

Knife's that I have spent time with are

Cutco 7-5/8" petite

and a Sabatier Set

[topgun 262]

I think I just read, satisfy your W's urge for perfect uniformity by getting a cheaper set of knifes, then go out and buy the knifes you want and keep them in sheaths in the drawer.

I've got a 10" Henckles? chefs knife that I love, the woman just grabs whatever knife is available. I do try to keep them fairly sharp though so they aren't butter knives.

[dem beats 1,223]

My wife loves wusthof. They are great. But fit my hand like hell. I actually find the Japanese style handles to be the most comfortable to me. Simple wooden dowell with a swell towards my palm. They come in left or right hands.

I need to take a knife class. I used to much prefer the santoku style before I did some learning. Now I know enough to rather use a chef knife, but I am not skilled or proficient. I get pissed breaking down vegis sometimes.

[dem beats 1,223]

The angle on that cutco is weird to me....

[MKader17 332]

I think I just read, satisfy your W's urge for perfect uniformity by getting a cheaper set of knifes, then go out and buy the knifes you want and keep them in sheaths in the drawer.

Absolutely NOT. Knife sets are the stupidest things in the world. NO ONE ever uses of them. If you want to cook at all, it is a terrible idea. Idiotic. Terrible.

Exception could be if you found a set that fit both your hands for all the knives. And no, that doesn't exist. If a knife isn't comfortable in your hands you CAN'T use it.

So, if she really thinks you need uniformity step one is to educate her.

I'm doing my best!

Since we've met she now orders steaks medium instead of medium-well at restaurants and she also will eat medium rare if I cook it.

She accepts and enjoys when I brown hamburger correctly, even if the entire apt smells like it for a couple days.

I'm working one step at a time.

[dem beats 1,223]

What happened to when women cooked. WTF!

My wife will make a mean desert. Too bad I'm not a bigger sweets fan and diabetic. LoL

[dem beats 1,223]

Jack is almost 100% better.

His foot swelling is finally going down. I'm so happy for the little guy.

I can never have kids. My dog has an injury and I am about crazy.

[///M5 2,833]

And yes, I'm dumb enough to have 3 sets of knives. Two match, the other I use.

[stevemead08 752]

New baby due in June. Super stoked. Maybe a girl this time??

[MKader17 332]

What happened to when women cooked. WTF!

My wife will make a mean desert. Too bad I'm not a bigger sweets fan and diabetic. LoL

Unfortunately, real cooking is a dying art. I'm doing my best to save it.

My gf can also make some mean sweets and does a really good job at being creative with it.

[MKader17 332]

And yes, I'm dumb enough to have 3 sets of knives. Two match, the other I use.

Now the truth is revealed.

[///M5 2,833]

Knife's that I have spent time with are

Cutco 7-5/8" petite

and a Sabatier Set

Both are horseshit. I'm guessing that on the set for $40, lol. The Cutco's I have a set of. They are boat knives for me. And no, I didn't buy them. They were won in the Pillsbury Bake Off.