scubadoo97

The Edge Pro is a sharpening system. It can hone with the proper insert but it fills all the criteria for sharpening. A grinding wheel can work for someone with good skills but you can screw up an edge big time in the blink of an eye. The EP is more precise in maintaining a constant angle

5 barrels of Four Roses bourbon that were purchased a few months ago recently got bottled. These were delivered today.

As far as I can remember I ate the food served at the school cafeteria from elementary to high school. I must have taken a lunch early in elementary school cuz I still have my Zorro lunch box. But if don't recall much besides standing in the lunch line in school

Anna, that looks really tasty. Although we eat a more traditional group of breakfast foods, I can eat a lot of non traditional things for breakfast and those carrots looks sweet and delicious and for me would trump pancakes or the like

Have my adult son who currently lives with us and eats a sous vide chicken sandwich 5 days a week. Between sandwiches and making mayo based dressings on occasion we seen to go through it. Me personally, a tomato sandwich with mayo is good eats

When there was a BOGO sale on Dukes at our local Publix grocery store I picked up 8 and had room in the pantry to store them. It's been about a year but I noticed that the last one was opened. They don't go bad in that time frame so why not if you have room to store them

I agree. I think there are textural differences

The other night I kept it simple with a smoked chicken and potato salad

That's what we get from over stimulating our kids when they were little

Just had to comment Ann_T. This really looks good and I can't help imagining dipping those gorgeous bread sticks in the eggs. Decadent

I maxed out today with 3 dishes. Cubed watermelon as is, watermelon gazpacho with basil oil. and pickled watermelon rinds

Purchased a watermelon the other day. Nothing to write home about which seems to be the norm these days. The best part was the rind. It made a dandy pickle. Used a David Chang recipe. Very simple and tasty

Loving you foodblog Shelby. The bounty from you garden is amazing and your meals look and sound wonderful

Had some Gulf shrimp and snapper in the freezer. Cooked the fish and shrimp SV at 132x25 min Paired it with roasted cauliflower brushed with gochujang near the later part of roasting

Yellow rice and chicken

I keep my most used knives side by side on a board. No knife blocks. All unused knifes have blade covers and are in a drawer or in a knife roll

Haha, November 24 2002 for me barolo. Same anniversary date

Heat gun and stainless bowl yes. It works and is my standing fail safe method should my roaster go down. No Searzall roasting. I like my hands too much

That looks delicious gfweb

I can't really remember how I found my way to eG but I was hooked once I joined

I can't really remember how I found my way to eG but I was hooked once I joined

My Paderno has been resting in the cabinet too long. It's one of those things I use a lot then not so much. I'd love to do more carrots but it's hard to find carrots that are fat enough to work well. Normally I avoid selecting extra large vegetables but with my spiralizer it's a must

"What a long strange trip it's been" .....Learning and sharing Congrats Alex.

That does look good. What kinda cheese?

Can you please describe syneresis filtering. I know syneresis is the separation of liquid from a gel but not sure how that applies in the filtering of stock since not all stock gels