sicpup
Sicpup
sicpup

lol... you remind me of a division manager I inherited last year. She consistently failed vertically, overstating her skill set and diminishing others to pass responsibility backwards on her chain, resulting in the loss of fiscal objectives for 5 fiscal quarters- not to mention the turnover of key team members who

lol... you remind me of a division manager I inherited last year. She consistently failed vertically, overstating

you’re right- I feel inadequate now that I realize I’ve never attempted to place a knife edge-on a magnabar. It never occurred to me, and you pointed that out.

you’re right- I feel inadequate now that I realize I’ve never attempted to place a knife edge-on a magnabar. It

better? I wasn’t diminished prior. You, on the other hand... you might need a support group.

better? I wasn’t diminished prior. You, on the other hand... you might need a support group.

thanks, queenie- we knew we could count on your insightful clarification. the difficulty quotient for laying the flat side of a blade against the flat side of a magnabar is insurmountable for so many! is there a support group?

thanks, queenie- we knew we could count on your insightful clarification. the difficulty quotient for laying the

or, you can go to home depot and spend $13 on one that has better magnets and a higher profile for easier grip of the knife handle. mounted under your cabinet, these provide easy, secure storage and access.

or, you can go to home depot and spend $13 on one that has better magnets and a higher profile for easier grip of

um... i’ve been using a commercial magnabar (stainless steel) for decades and have never dulled an edge- maybe i’m doing it wrong by laying the flat side of the blade on the magnetic surface and not the edge.

um... i’ve been using a commercial magnabar (stainless steel) for decades and have never dulled an edge- maybe i’m

man, it’s all in the phrasing...

i see the similarities, but the difference becomes clear when heard in the original German.

I just watched the live feed in its entirety- I’ll give em points for production value on the presentation, but... I’m left with one line, from a Terry Pratchet book:

might as well charge him with being a punk-ass fool, too. owait- that’s not illegal, or dicky sherman would be serving a life sentence. there’s no excuse for being a talented player and ruining it with douchery.

hey, sorry- I’d forgotten all about you until somebody tagged the thread. I guess I don’t troll the boards enough, and frankly- much like your mom- you just don’t matter to me.

hey, sorry- I’d forgotten all about you until somebody tagged the thread. I guess I don’t troll the boards enough,

lol... my bad- I was talking about your real mother, not the one who adopted you.

lol... my bad- I was talking about your real mother, not the one who adopted you.

“nobody here gets out alive” -J. Morrison

then cheers for using a beer cooler...

then cheers for using a beer cooler...

it does to a certain extent- the circulator still heats the water and holds temp steady- so for the most part, heat retention is not a factor, unless you’re cooking in a frigid enviromnent. Personally, I start with hot tap water to minimize prep time- and if I’m doing beef (123f), it’s almost ready out of the tap.

it does to a certain extent- the circulator still heats the water and holds temp steady- so for the most part, heat

your stock pot is the simplest option- I use a stock pot because it’s something I already have. You can go to a restaurant supply store and find an 8qt cambro container for around $15, or just keep doing what you’re doing and not have another thing to store- or buy. For the really large cuts of meat (pork shoulder or

your stock pot is the simplest option- I use a stock pot because it’s something I already have. You can go to a

hit up amazon & search “back razor”... it saves a lot of awkward moments.

hit up amazon & search “back razor”... it saves a lot of awkward moments.

there was no pressure, but there was force. specifically, centrifical force that fed the boiling water through the grounds at the equilvelent of the 16b required for espresso.

there was no pressure, but there was force. specifically, centrifical force that fed the boiling water through the

little-league bats are much more satisfying, and easier on the wrist. And teaching new players the game of “Nanook & the baby harp seal” is always so much fun.