IHUK - A day in the life of….

[Oaktavia]

Okay here are my thoughts. Definitely, absolutely, positively make these:

21oz ind CPO
Heavier slub
21oz ib vest*
UHF CPO
IH x Yeti
Baseball T
UHR colors

Please and thanks

*especially this one

[Kasi]

@AdamJ

Add this to the list

25oz XHSib Vest type 3

️

[Daniel San]

@Oaktavia
@Kasi
great ideas
ib vest would be great for sure
a 21oz ib 526 would be a dream

[AdamJ]

@Daniel-San @Oaktavia @Kasi Yes, I came across indigo/black multiple times in that thread from you guys!

There's indigo/black "something" in the works but I can tell you now it's not a 21ib T3/vest

[Oaktavia]

@AdamJ said in IHUK - A day in the life of….:

There's indigo/black "something" in the works but I can tell you now it's not a 21ib T3/vest

Can't wait to hear what it is buddy!

[Kasi]

@AdamJ
Secret, secret, secret
You very good at it

Oh by way 25oz ib vest not 21oz I said

Bring member shirts back in 7.5oz tees

Thanks

[Oaktavia]

Or an indigo/black Type II that would be amazing.

[Alex]

[AdamJ]

@Oaktavia that would be amazing, better yet making the sample in my size

[Jett129]

I imagine that the traditional Indigo Denim is and always will be king, but I get the impression that the Indigo/Black is giving it a serious run for its money.

[Daniel San]

@Alex said in IHUK - A day in the life of….:

Type 2 in indigo black , now we are talking

[Daniel San]

@Alex
what do you use for marinade?
can’t stop thinking of those steaks

[Nik]

multi-colour kersey sounds fun

[AdamC]

[SKT]

Damn, I can almost taste it.

[A Former User]

We need to go to Gosport so i would say a 21oz wabash apron for all of us and BBQ

[AdamC]

@SKT Can confirm it tasted banging, The marinade that @Alex does with the steak is next level.

Always good food waiting for you @Heavy_blue if you make the journey to Gosport

[Alex]

@Jett129 unfortunately this is really not the case, the 21ib performed pretty badly for us, to the point that remaking jeans in this denim is a 'risk' as far as I'm concerned

[Alex]

@Daniel-San I basically make a tare (https://en.wikipedia.org/wiki/Tare_sauce) using soy, mirin, sake and brown sugar, but don't cook it out to a sauce-like consistency; but leave it loose. Add spring onions and shichimi togarashi whilst it cools, then marinade the steaks in that. Once the steaks come out the marinade, I cook the sauce down to a glaze then stir it through the sliced meat

[Alex]

@Heavy_blue said in IHUK - A day in the life of….:

21oz wabash apron

Oh, these are finally coming back...