Paul

13 hours ago, tekobo said:

The thing I have found with meat is that the breed and how the meat has been hung and aged makes so much difference.

Couldn't agree more.

1 hour ago, SilverSuzieQue said:

I swear the longer I have to wait the more money I am going to spend. I am going to go broke at this rate!!

Just wait! Some of the folks on this site have this weird superpower where they can make you spend money.

15 hours ago, Basher said:

I maintain that all sharp knives are good knives, the question is how long do they stay satisfactorily sharp?
I don’t mind drawing along a steel mid preparation, I don’t want to have to sharpen mid prep.

I'll come clean. I use Wusthof knives and have for years. I know next to nothing about metallurgy but, I have no problem keeping an edge on these to the point where friends and family are scared of them...which is completely backwards. 

14 hours ago, Basher said:

I’m batching at the moment with my 13 y.o. son while wife and daughter are off to a water polo comp.

Looks like your son is a great backup and can step in at a moments notice!

I used to play water polo...until my horse drowned. 

5 hours ago, tony b said:

The mango took 1st place and the standard Gose took 3rd place in Best in Show. So, I was pretty proud of that. 

And rightfully so!!

Very nice!

Welcome @sagarwal. You're going to love your KK. 

39 minutes ago, MacKenzie said:

Fortunately I have a pebbles KK and the temp. held rock solid.

I'm thinking tiles MIGHT have provided a darker and smokier outcome. 

Wishing a speedy and full recovery for all! 

3 hours ago, Bruce Pearson said:

I guess I pulled to hard because it hit the side of the boat and the bill poked a hole in the side of the boat.

That's what happens when you ask a non-wimp to yank om something!

1 hour ago, IndGrill said:

This here is the reason Dennis doesn't need dealers. Everyone here is selling it for him. 

Yup! they're that good.

2 hours ago, Pequod said:

The over/under is 4 months

3 months tops. Poor guy is hooked and doesn't realize it yet. 

Nice work @Tucker! I've never worked with magnolia. Nice grain. 

The wife requested eggs Benedict and what I call camp spuds. Cook the bacon first then cook the onions and potatoes in the bacon fat. This is her plate, I had a proper serving.

9 hours ago, tekobo said:

I am loving my 16TT

You're definitely putting it through it's paces. 

With just the wife and I, I use the 16 way more than I uses the 23. 

Nice work @USUAggie. Did you cut the threads on the lathe or do you have tap and dies? 

36 minutes ago, Troble said:

What’s your “regular job”?

Power plant operator. It's deemed critical infrastructure so COVID restrictions haven't effected me much.

I've just been working my regular job and finetuning the house.

We did get some rain the other day and I used it as an excuse to work under the house. There's about 6' of headroom down there so I built a small workbench a couple weeks ago which is functional but, there's a post and footing in the way.

The post and footing was really bothering me and it was a tripping hazard. 

I have lots of scrap lumber so I built a storage bin around it.

I've got PVC parts in it now. I'm thinking once all the yard irrigation is done it can hold screws, nails, and such.

4 hours ago, tony b said:

I am going to be sooo glad when 2020 is over! 

If you think 2020 was bad wait till it turns 21 and starts drinking!!

Welcome @BigO Get ready to cook some great food!

2 hours ago, RokDok said:

I might suggest that she put her hair straighteners in the loft as it is perfectly possible to use the iron and ironing board instead.

You're braver than I. 

1 hour ago, tekobo said:

weight of beer they would consume

Surly you're suggesting they consume lite beer?!

7 hours ago, Troble said:

Not sure I’m ready to commit to a deep fryer at this moment

I had one of these for years. https://www.kingkooker.com/Outdoor-Chef-s-Hot-Tub-Multipurpose-Cooker-p/pack_2862.htm

Not as glamorous as an indoor deep fryer but, can do much more and it can be stored in a shed/garage/carport...

2 hours ago, tekobo said:

That is 10 skinny people or 6 fat ones.

That's funny! Is height a consideration? What if one of the fat ones is really short? Do we need to through in another 1/2 fat person?  

44 minutes ago, Scott.W said:

Roughly with a 8lb roast how long per pound?

Can you treat like an oven and go 15 minutes per pound at a 350° - 400°? I agree with the S&P.