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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.

I’m just here to say that my dislike of Chang predates the whole “chili crunch” thing. Most of my dislike has to do with trying to listen to his obnoxious man-boy-dude-bro-spoiled-kid opinions on his podcast. I gave him a chance though! Also, salsa macha > chili crisp/crunch in every way.

Exactly. Where there's smoke...

Can't, He IS a D-bag.

Don't know about how this would perform but, the process looks cool as hell.

Sometimes I wonder if he'd adopt and feed a late forties former chef who he doesn't know.