What's for dinner?

[Wat_Tyler]

BLTs.

We grow some damned fine tomatoes around here. I need to go to the vegibbles stand then.

 

[Saint_Ann]

We grow some damned fine tomatoes around here. I need to go to the vegibbles stand then.

I took the summer off for health reasons or I typically have 50 or so plants. It's a lot of work and tomatoes are cheap. Lol.

 

[Wat_Tyler]

I took the summer off for health reasons or I typically have 50 or so plants. It's a lot of work and tomatoes are cheap. Lol.

It is, and they are, relatively. I'm not planting this year nor have I for the last several as I have worked out of town. Perhaps next year. I'd like to.

 

[HisArpy]

BLTs.

OM Gosh!!! Somebody else here makes real food!!!

YESSSSSS!!!!

 

[HisArpy]

I just finished making this. It's still really wet from the oil, although it doesn't look it. Red Birch, Red Alder, Sugar Maple. It's a 10 X 15 which I find is perfect for my kitchen counter. Not too big to fit into the sink when cleaning, and not too small to not be able to slice a loaf of bread on.

 

[Saint_Ann]

I just finished making this. It's still really wet from the oil, although it doesn't look it. Red Birch, Red Alder, Sugar Maple. It's a 10 X 15 which I find is perfect for my kitchen counter. Not too big to fit into the sink when cleaning, and not too small to not be able to slice a loaf of bread on.

View attachment 2649001

Nice! I use wood.

 

[HisArpy]

Nice! I use wood.

End grain is "self healing" and runs less risk of chipping or dulling your knives. Some plastics are ok, and more sanitary in commercial kitchens, plus there are new gen plastic cutting boards from Japan which they say are good with their knives. However wood is still king.

 

[Saint_Ann]

End grain is "self healing" and runs less risk of chipping or dulling your knives. Some plastics are ok, and more sanitary in commercial kitchens, plus there are new gen plastic cutting boards from Japan which they say are good with their knives. However wood is still king.

I have a small, inexpensive bamboo one that's holding up well.

 

[Wat_Tyler]

I just finished making this. It's still really wet from the oil, although it doesn't look it. Red Birch, Red Alder, Sugar Maple. It's a 10 X 15 which I find is perfect for my kitchen counter. Not too big to fit into the sink when cleaning, and not too small to not be able to slice a loaf of bread on.

View attachment 2649001

There's Folger's on your counter.


You are hereby dead to me.

 

[Saint_Ann]

There's Folger's on your counter.


You are hereby dead to me.

Folgers crystals? My dad swore by it. Lol.

 

[HisArpy]

There's Folger's on your counter.


You are hereby dead to me.

<-- only drinks tea and never coffee at home in the morning.

OTOH, Tiramisu needs instant coffee...

 

[HisArpy]

I have a small, inexpensive bamboo one that's holding up well.

I'll bet your knives need sharpened/steeled fairly often. Bamboo is really hard because of the minerals in it.

 

[Saint_Ann]

I'll bet your knives need sharpened/steeled fairly often. Bamboo is really hard because of the minerals in it.

I have a Forschner steel that I got in college to keep my Sam's club knives edgy and a 3 stone Norton for the bad stuff.

 

[HisArpy]

I have a Forschner steel that I got in college to keep my Sam's club knives edgy and a 3 stone Norton for the bad stuff.

I'm not sure whether to cringe or applaud. Or maybe both.

 

[Saint_Ann]

I'm not sure whether to cringe or applaud. Or maybe both.

It's eclectic white trash. Lol.

 

[HisArpy]

It's eclectic white trash. Lol.

So, I should cringe then?

 

[Saint_Ann]

So, I should cringe then?

I would.

 

[briancamdudetenger2018]

chinese food

 

[zysmith]

Beef rib roast and rice pilaf

 

[HisArpy]

Beef rib roast and rice pilaf

Proof?

 

[Saint_Ann]

Sous vide pork roast for 2.

 

[Rightguide]

I just finished making this. It's still really wet from the oil, although it doesn't look it. Red Birch, Red Alder, Sugar Maple. It's a 10 X 15 which I find is perfect for my kitchen counter. Not too big to fit into the sink when cleaning, and not too small to not be able to slice a loaf of bread on.

View attachment 2649001

Nice. Is it all end grain or no?

 

[HisArpy]

Nice. Is it all end grain or no?

It's all end grain. The only time I'll use edge grain in on a charcuterie board and then only if requested. I'll never use face grain except as a plank to serve on.

 

[Rightguide]

It's all end grain. The only time I'll use edge grain in on a charcuterie board and then only if requested. I'll never use face grain except as a plank to serve on.

Excellent, you'll get a lot more use out of it.

 

[HisArpy]

Excellent, you'll get a lot more use out of it.

Hey, if I somehow manage to screw it up I'll just make another one. Or 5. Wood is cheap. Other than the machines, what's expensive is the time and materials spent on the learning curve until you know how to cut/shape the wood so you get tight, gap-free joinery.

I already have people waving cash money at me and saying that they're next in line for one.