Recent content by sousme

Yeh, Figured it was Fergus. I don't have that one.

I find it easier to get people to try it in Taco form. Buche FTW!

The fact that I know what that consistency is is a never ending source of shame for me. Thanks for triggering me...

Sunday family style low effort goodies: Chicken Saltimbocca, Marsala pan sauce, herbed rice and braised artichokes (a la barigoule-ish).

Rotisserie Berbere spiced Leg of lamb, Dal Tadke, Jeera Rice and Oven/pizza stone/ broiler naan.

Nope. That’s what HE said, plaintively.

Just the tip grip. Aaaaand, I’m done.

Ewww, gross. That is, actually, how I get rid of a lot of my old knives though. The old "you need this more than I do".

Kramer he was not. He was more like a carny working a rube.

An old 8" Forschner Chef knife that was given to me by my first "chef" when I was elevated (heh) from the dish pit to "prep cook". I was 16 and didn't know yet that you shouldn't pay a mobile sharpening guy (who also sells knives) to grind the crap out of your knife every time he comes by...

PL-Mini Valkyrie 2. It's pretty good for the $$ and it fits well on compacts. My kydex guy had blank for a P-01 with that light too, so that kind of sealed the deal.

My P-01, now with "old man" high vis sights, VZ grips and Cajun guts!

6026 Timpano.