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Jonesy posted:Sweet deal, thanks! That was the general plan, followed by delicious herby toast, but I saw some mention of soaking them 12 hours prior to use? The magnet strips are awesome, but get a wooden one with an internal magnet, you can damage your knife if you just slam it against a slab of metal a lot.
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Apr 7, 2013 16:06
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Jonesy posted:Sweet deal, thanks! That was the general plan, followed by delicious herby toast, but I saw some mention of soaking them 12 hours prior to use? Don't get a strip - mine keep falling down, which dents my table tops and potentially chips knives..
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Apr 7, 2013 18:27
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therattle posted:Go and be HH's au pair. There'll probably be some molestation involved, but nothing too intolerable. I will have you know that not having to molest the staff is a marque of quality at my household.
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Apr 7, 2013 18:45
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Happy Hat posted:Don't get a strip - mine keep falling down, which dents my table tops and potentially chips knives.. You've got a weak strip, mine can hold a 2lb cleaver, and nearly holds my steel.
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Apr 7, 2013 18:47
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Chef De Cuisinart posted:You've got a weak strip, mine can hold a 2lb cleaver, and nearly holds my steel. Probably - I got a This one http://www.rosleusa.com/product-search/Magnetic-Rail-plu19519.html - don't get that! Happy Hat fucked around with this message at 18:58 on Apr 7, 2013 |
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Apr 7, 2013 18:48
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Happy Hat posted:Probably - I got a Oh yeah, that thing only has one bar, probably able to hold 10oz at most. These are supposed to be really good, and I have one of these
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Apr 7, 2013 19:03
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I've always wondered how magnets are supposed to hold stainless steel since that wasn't supposed to be able to have a strong magnetic bond? I've got some loose neodymium magnets though and just then tried them out to see if they are enough to attach to kitchen knives. They are quite securely attached but no where as good as normal steel (you have to really forcefully pull these magnets off normal steel, but it's quite easy to pull them off kitchen knives, but my kitchen knives are cheap as well... I know that's a plus when pulling them off the rack you don't need superhuman strength, but it does make me wonder that it's easy to buy a dud mag strip if you get one made too cheap with weak magnets. So you need really good magnets, ie rare earth type, and probably not really high quality stainless steel knives to make a magnet wall rack work. My main knife set is an ancient cheap mundial knife set, the magnet grips really well on them - they have very soft steel by the way. My only half decent knife is a santoku style knife made by Felix, much thinner and stronger knife that keeps its edge better than the mundials, it's grip by the magnet is much weaker though. I definitely wouldn't trust any magnet behind wood or plastic to look better/protect the knife, grip on the bare knife alone is what I would call adequate, any less then I would not consider it secure. The only good thing about the mundials I bought 15 years ago is they came in a block, the felix has to live in a drawer. Fo3 fucked around with this message at 19:12 on Apr 7, 2013 |
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Apr 7, 2013 19:05
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Happy Hat posted:Don't get a strip - mine keep falling down, which dents my table tops and potentially chips knives.. My strip works well. It's metal and hasn't damaged my knives. I thought a mole station was a position in a Mexican restaurant's kitchen.
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Apr 7, 2013 19:06
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My magblok is almost too strong. My massive cleaver is actually hard to get off ... okay, the language here is making me uncomfortable, too much housewife-softporn-translation for me. Aaaaaanyway: I have a heavy cleaver that sticks so well to the mag-blok that it's hard to remove it. All other knives stick to it perfectly as well. Only my round honing steel won't. I can totally endorse that product.
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Apr 7, 2013 20:54
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I don't know why... but reading about your endeavours in the soft-porn translation services is really... really... giving me some kicks... Can you branch out into hardcore? How about simultaneous interpretation in Paradisgade?
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Apr 7, 2013 22:09
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Back when I worked at a production company that made TV programs for deaf people, one of the sign language interpreters - a good looking woman - told a story about how a rather sleazy deaf client requested that she translate a film for him. No points for guessing what kind of film.
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Apr 7, 2013 22:14
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Dane posted:Back when I worked at a production company that made TV programs for deaf people, one of the sign language interpreters - a good looking woman - told a story about how a rather sleazy deaf client requested that she translate a film for him. No points for guessing what kind of film. A...children's cartoon?
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Apr 7, 2013 22:25
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therattle posted:A...children's cartoon? No points for guessing wrong, either.
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Apr 7, 2013 22:29
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Tonight's dinner is gonna be poutine with homemade cheese curds and unibroue beer. I wish I had a mullet and a wardrobe of entirely denim.
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Apr 8, 2013 00:19
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what cha'll know about mojo? there's this cuban place in my town that has this ridiculously good homemade mojo in glass bottles. it looks like it has some green peppers and onions in it, maybe with some carrots, but beyond that I can't figure it out. it has a thin, like 1-2mm layer of clear oil that sits on top, so you have to shake it up every time you use it. it's strongly vinegary, but oh so good. I buy goya mojo crillo from time to time, but it's just not the same. I'm sure I can google all this, but just wanted to see if any of you have ever made your own, or have more experience with it than I do.
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Apr 8, 2013 09:31
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mindphlux posted:what cha'll know about mojo? I'm not an expert, but I make a mojo-kinda thing to marinate and baste onto chicken after grilling. Typically throw some garlic cloves, extra virgin olive oil, red wine or sherry vinegar, oregano, fresh ground cumin, and some lime zest and juice in a blender. Sometimes I'll put some scallion or parsley or cilantro for some herbage notes, sometimes sub orange for lime and up the vinegar ratio. Sometimes I'll put a chile or two but that's starting to really trend away from mojo territory.
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Apr 8, 2013 16:57
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GrAviTy84 posted:I'm not an expert, but I make a mojo-kinda thing to marinate and baste onto chicken after grilling. Typically throw some garlic cloves, extra virgin olive oil, red wine or sherry vinegar, oregano, fresh ground cumin, and some lime zest and juice in a blender. Sometimes I'll put some scallion or parsley or cilantro for some herbage notes, sometimes sub orange for lime and up the vinegar ratio. Sometimes I'll put a chile or two but that's starting to really trend away from mojo territory. I got hooked on mojo in Miami, and when I make mine, I use orange in lieu of lime usually. Other than that, pretty similar process. I got a mystery batch of ricotta to form when I made cheese curds and when starting to reduce whey for mysost. I almost never use the stuff so I was at a loss. Ended up putting some local honey, cardamom, and a pinch of salt in and having that on toasts. It's only a cup of ricotta so it wasn't enough for lasagna or whatever I'm just not all that familiar with making use of it
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Apr 8, 2013 17:18
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Chef De Cuisinart posted:These are supposed to be really good I can testify.  I am in the habit of letting the knife's spine touch the magnet first, click on, then gently lay it over, to keep from nicking the blade. No problems.
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Apr 8, 2013 18:21
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I was gonna roll with this one because there's no exposed metal to jack up my knives. I'm assuming you have one and can vouch for its magnet strength? I've been waiting to buy this for a while, I suppose if someone could answer that one question I would pull the trigger on one, like, now.
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Apr 8, 2013 18:30
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If you can't/don't want to mount a thing on your wall, I have one of these things and it's great. http://www.amazon.com/Ary-Kapoosh-Knife-Block-Woodgrn/dp/B005R21NQG/ref=sr_1_3?ie=UTF8&qid=1365445124&sr=8-3&keywords=knife+block
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Apr 8, 2013 19:19
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Drink and Fight posted:If you can't/don't want to mount a thing on your wall, I have one of these things and it's great. Many of my knives wont fit in that unfortunately. Just pulled the trigger on a mag blok though  edit: vvvv
GrAviTy84 fucked around with this message at 22:09 on Apr 8, 2013 |
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Apr 8, 2013 21:44
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GrAviTy84 posted:I was gonna roll with this one because there's no exposed metal to jack up my knives. I'm assuming you have one and can vouch for its magnet strength? I'm actually surprised how strong the magnet is. I can totally vouch for it. No issues with it what so ever. I'm considering buying a couple more for tools and keys.
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Apr 8, 2013 21:55
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If any of you know about shoes come here and give me some advice thanks. http://forums.somethingawful.com/showthread.php?threadid=3522417&pagenumber=16#post414229516
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Apr 8, 2013 22:35
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Mr. Wiggles posted:If any of you know about shoes come here and give me some advice thanks. Can't say I like any of them. The blue buck suggestion is a good one
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Apr 8, 2013 22:58
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I just can't see blue shoes. I decided on the suede saddles in the end. It is worth noting that a large proportion of the male attendees at the wedding will be wearing cowboy boots and bolo ties.
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Apr 8, 2013 23:38
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Drink and Fight posted:If you can't/don't want to mount a thing on your wall, I have one of these things and it's great. I bought this and took it back to the store the very next day. Most of my knives wouldn't fit in it, it was awkward for putting smaller paring knives in, and this has more to do with the configuration of my kitchen than anything else, but if I put it under my cabinets, I couldn't take a 8in knife out of it because of the angle it holds the knifes at. it sucks though, I wanted to like it so much. :<
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Apr 9, 2013 01:54
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Mr. Wiggles posted:If any of you know about shoes come here and give me some advice thanks. I never thought I cared much about shoes until I realized my girl spends less time browsing/trying on before buying than I do. I'm also sort of in the market for a nice pair of brown shoes (and might wear brown to my wedding too, who knows), so I chimed in.
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Apr 9, 2013 02:05
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Our wedding colors are brown, gold, and white. These are good wedding colors. Also, another plus from me for Johnston and Murphy. Good shoes. You have good taste, mindphlux.
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Apr 9, 2013 05:28
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mindphlux posted:I bought this and took it back to the store the very next day. Most of my knives wouldn't fit in it, it was awkward for putting smaller paring knives in, and this has more to do with the configuration of my kitchen than anything else, but if I put it under my cabinets, I couldn't take a 8in knife out of it because of the angle it holds the knifes at. I've got two giant chef's knives, a bread knife, and a paring knife in it. vOv
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Apr 9, 2013 06:05
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Mr. Wiggles posted:Our wedding colors are brown, gold, and white. These are good wedding colors. thanks, Mr. Wiggles. you'll always be the Mr. Wiggles of my heart.  do you have your suit picked out yet? I'm really debating the whole brown+white vs black+? thing, would love to see what you have in mind...
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Apr 9, 2013 07:13
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The advantage of a brown suit is that if you end up rolling in the dirt (say, wrasslin'), it won't show the dirt as much as a black suit. So you should ask yourself how likely it is that there'll be wrasslin' or pig-wrangling or the like.
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Apr 9, 2013 07:46
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You ain't gonna be wranglin' pigs in a suit, city slicker.
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Apr 9, 2013 10:06
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Guys, stop calling his soon-to-be-spouse a pig. It's rude 
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Apr 9, 2013 12:59
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Bertrand Hustle posted:You ain't gonna be wranglin' pigs in a suit, city slicker. It's a wedding! Who knows what might happen when the moonshine starts flowing?
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Apr 9, 2013 13:02
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Mr. Wiggles posted:Shoechat I really like the lug sole wingtips, I have a suit that would go perfectly with those. But not for a wedding! I don't care how many hicks show up in cowboy boots. The light suede saddle shoes are really sharp, but not my style.
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Apr 9, 2013 13:57
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Check out this recipe I found on the internet guys! http://www.food.com/recipe/veggie-nacho-nibblers-323318 ...yeah yeah, it's awful, but people post awful poo poo on post-your-personal-recipes sites all the time, right? wait, what. quote:From Kraft  http://www.kraftrecipes.com/recipes/veggie-nacho-nibblers-111288.aspx welp. 
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Apr 9, 2013 19:30
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She even somehow dumbed it down even further, from "one yellow and one red bell pepper" to "two bell peppers". Oh, also omitted this: SPECIAL EXTRA Top with sliced black olives or green onions just before serving. Now if that doesn't just make this the fanciest loving poo poo since using Nutella instead of jelly with your peanut butter then I don't know what does.
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Apr 9, 2013 20:56
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Do different colored bell peppers taste different? I always buy green ones because they're $1.99/lb instead of $6.99/lb and I don't care what color my peppers are.
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Apr 10, 2013 01:20
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Yes, reds are sweet.
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Apr 10, 2013 01:27
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Yup. Buy one of each and try them side by side to see. I pretty much don't even bother buying bell peppers anymore if green is the only option.
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Apr 10, 2013 01:51
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