Posts made by TeflonDon

And finally went HORL 3. It’s great. Using it literally child’s play - which my nine-year-old can attest to.

So far I’ve done two German santokus, one Japanese chefs knife (gyuto) and my daughter did her own Mac children’s knife (santoku style). Those are forgiving shapes, and the results have been great.

None of them have been badly beaten up, so I haven’t had to use more than a few minutes on each to bring them to the point where they cut really well. I spent some extra time on my gyotu with a fine stone I bought separately, and it payed off, but I’m also very happy with the results on the other knives.

I’m sure whetstones can yield better results. But if you just want sharp knives - also thin Japanese ones - the Horl is very easy to use.

Birthday present from my wife was a long Bernie in dark indigo.

The quality is on par with the sweaters, and the elasticity of the knitting makes it very comfortable. It stays in place, without being tight. So far i can’t see any color difference compared to my dark navy sweater, but it’ll be interesting to see how it changes. If at all.

I have a massive head, and I want I to keep my ears warm, so long is the right fit for me. If you’re aiming for looks over function and are looking for a classic workwear style consider one of the shorter options.

@Daniel-San

That is impressive!

I have a quite severe fear of heights, yet I love the Alps (my first trip there was actually to Saalbach many years ago).

I don’t think I could have done that bridge, but I know the feeling of overcoming fear of heights - it is so satisfying.

Congratulations, enjoy the succes and may many more come!

Back from a week on the west coast (of Denmark - the North Sea coast). The car is full of sand - and other debris that the dirty mongrels who call me “dad” have left behind.

@Neru-6 you’re absolutely right, of course. And I’m quite aware that I’m not entirely rational.

I’ll try to stick to matching the leather on belt, shoes and watch. And see if I can find a perfect brown (at least not black) leather jacket.

I need to get a brown leather jacket as well - I've only ever owned blacks (I har a natural colored suede jacket once, though, but that was a bit of a disaster).

I have a slightly obsessive thing about matching, leather though - I really prefer that my belt, my shoes/boots and my watch strap (if leather) are of the same color. I'm trying to convince myself that a black leather jacket can be worn with blown boots and belt, though, but I do find it difficult. What du you guys do? Match or say feck it?

It’s not that much of a rabbit hole as their list of products is quite limited. And their products last really well, and wool should only be washed very rarely, so you don’t need that many items.

However it’ll be a blow to a lot of us here that their indigo dyed products are about 30% more expensive than similar ones dyed differently

Cool - Andersen-Andersen is a great addition to the lineup here.

@will6er where did you see it?

I used to say that Eric Cantona was the one person ever alive who could wear his collar popped up.

If the collar is made of denim I’ll add Giles to the list. Cantona can use any fabric, though.

Shawshank Redemption - great film, great read as well.

Music: Leonard Cohen. Alexandra Leaving must be the best song ever written.

Book: Lord of the Rings

Film: Pulp Fiction. And Braindead. And Goodfellas. And absolutely not Lord of the Rings (Peter Jackson, how could you!)

Sport: Cycling. Used to be Football (soccer), but the Qatar World Cup ruined it for me and I’ve been unable to recover.

Food: Difficult - there is so much to choose from. I’ll settle for Moules Frites. Edit: Actually, Moules Frites doesn’t define me. Pasta does - pasta with mushrooms in one form or another must be my signature dish.

Drink: Wine. Mosel Riesling with a little residual sweetness, Aged Nebbiolo or Premier Cru Chablis.

Alcohol: Defining - then it must be smoky/peaty Single Malt.

Clothing: IH 726 OLV. And wool. I love wearing wool.

Footwear: I love having bare feet. When It comes to shoes and boots I prefer Goodyear (or similar) welded leather - with a weakness for Chelsea boots. Basically the best quality I can afford.

Relationship: my wife.

We have a very nice walnut one (side grain, made to measure by a danish designer/woodworker https://rune-jakobsen.com/da-dk/collections/rune-jakobsen-skaerebraetter?srsltid=AfmBOoqzqKl7Ve3vXOfT3CNcK5K5Zvu-chKivZCGk_JumSvWSOSZTyf- they’re expensive, but I’m very happy with his work - I have one of his knife racks as well). We keep it at the countertop, and use it for fruit, bread and vegetables. Basically all the use during the day, and 90 percent of dinner prep.

Walnut is quite dense, and not as hard on knives edges as for instance bamboo.

I have another big synthetic board that I use for raw fish, and plastic ones for chicken or rav meat. And some wooden ones I use for cutting and serving cooked food. But the big walnut one is the star of the show.

My moules frites station for tonight. The weather wasn’t great so we ate inside, but it’s always nice to use the fryer outdoors.

Tanks a lot - I really appreciate it!

I think I’d prefer wearing it like that - which again might mean that I should be looking at shoulder bags instead.

At the very least I think I’ll need to try before buying.

Once again, thanks for taking the picture.

@Oaktavia

I’ve never felt that way with my clothes - I’m in the goose camp, and just really enjoy well made clothing. I’m also really happy with clothes that can be repaired, and I’m really glad that I’ve gotten rid of the notion that “presentable” clothes were also clothes showing very little sign of wear. Which was pretty much the way of the eighties and early nineties, when I grew up.

But I can relate to your stress - I have a decent wine collection. And though I’ve pretty much stopped adding to it (apart from one yearly addition of Falkenstein), there was a point when my search for the right bottles at the right price, combined with my focus on cooking food that would pair well with what I had in the cellar, became a straight jacket, rather than a joy.

I still enjoy wine, but I’m telling myself that whenever I take a nice mature bottle out of the cellar I’m enjoying the fruit of my labor - instead of fretting about how to replace it.

Thanks a lot - especially since I hadn’t realized how old your post were

@Cole Looks great! I especially like seeing you wearing it on your back (I personally wouldn’t wear it on the front, so good to see it looking good on the back).

One question though: can it be worn lower? I realize that these bags are generally worn high, but I think I’d prefer it riding lower.

Smoking cheese is great - I’ve done that a lot.

I think my absolute favorite is havarti - a full fat, very mild danish cheese. If taken straight from the oven is very soft on the inside, and the fat really retains the smoke flavor.

Cheddar is another favorite, though it can go a bit dry.

And another benefit of smoking cheese is that it “kills” them, and stop them from maturing further. So if you have a Brie or similar that’s is on the verge of getting too intense it can be “stabilized“ by smoking.

Oh, nothing went wrong with the cauliflower, it came out just fine. I was following a recipe from Genevieve Taylor, and it was pretty great.

My complaint about the process being labor intensive is basically about me not using the right tools for the job:

I have a dedicated smoke oven:

An oven like that uses sawdust rather than wood chips, so that’s what I have a hand.

But whereas wood chips can just be thrown on the coals in the Weber that doesn’t work with the sawdust. Now I believe Weber sells something called a “smoke box” that could be used, but I don’t have one of those either.

So I used an old Weber device for cold smoking in a kettle grill:

It’s the spiral thing in the middle. It worked, but at first didn’t burn quickly enough (it is supposed to burn slow) so I had to fiddle with putting coal on it to increase the smoke output.

So basically - it works, but if you’re cooking something in a kettle grill and want smoke flavor, consider using wood chips

Smoking vegetables - in general my experience is limited, and the challenge is go get smoke flavor in them while avoiding drying them out. With the cauliflower blanching it (or steaming) for a few minutes and then putting olive oil on it before smoking it worked terrifically. Other good vegetable candidates for smoking is aubergines (for baba ganoush) and my favorite, potatoes, which hold the smoke taste very well.

Aubergines I would cook in a kettle grill, while I would put cooked potatoes in the smoke oven (hot or cold).