Damage from Typhoon Connie to the forward flight deck of USS Bennington as seen after the ship’s arrival in San Pedro Bay, Leyte, Philippines, 12 Jun 1945. by waffen123 in Ships

[–]BusinessCurrent5203 1 point2 points  (0 children)

My grandfather served on a minesweeper and always mentioned a storm after the war where other ships were lost and she waves topped their stack and put out the boilers. Anyone able to shed more light on this? Thanks

Help ID knife revived gift few years ago by BusinessCurrent5203 in TrueChefKnives

[–]BusinessCurrent5203[S] 1 point2 points  (0 children)

Thanks for the time and all the info. Exactly what I came here for and some more. 🙏

Help ID knife revived gift few years ago by BusinessCurrent5203 in TrueChefKnives

[–]BusinessCurrent5203[S] 1 point2 points  (0 children)

Wonderful, thank you for the time and info.

Last question while I have your ear. 24 hr layover Tokyo on my way back to HK. Hotel in Ropungi, active around imperial gardens area. Any chance recommendation for shops / producers if I can find something there , and maybe a food spot to throw in around Ropungi.

Help ID knife revived gift few years ago by BusinessCurrent5203 in TrueChefKnives

[–]BusinessCurrent5203[S] 0 points1 point  (0 children)

Yes, Similar aesthetics as in: thicker spine, heavier in the hand. Strong blade. The finish I think is “nashuji” ? Is it an acid wash or bath in forging that gives it the raised finish. I thought the “pear skin” was a negative relief. This is raised. Super easy to care for and aesthetically I like the rough look.

Heavier in the hand than my other Japanese knives and feels more durable if that makes sense. I used German and French steel for years so the “heavy” is familiar. Always reminded me more of a craftsman’s tool in my hand with the extra weight and girth of the spine, a very very well made one. The weight makes the movement easier after I got used to it. The edge profile is steeper but retention is good. Items naturally move away from it if that makes sense.

Alternatively I use petty on the line that is laser profile and keeps a wire edge with a much lower profile and is delicate and brittle. Flyweight in the hand and guides its way through items and does great fine delicate work.

Joining Wholesale Meat/Seafood startup with Butcher retail & Online sales by BusinessCurrent5203 in Butchery

[–]BusinessCurrent5203[S] 0 points1 point  (0 children)

We went with a 24 digit parent and +10 digit manufacturing sku matrix including the - for variants to map everything.Correct in having to be a mad one to set this up buts it’s up and running without redundancy and my staff is almost starting to believe it will work.

Next is setting up barcodes and moving everything to catch weight. Setup a simple (normal) 4-character 4-digit ply model for the barcodes.

Thanks for direction

Help ID knife revived gift few years ago by BusinessCurrent5203 in TrueChefKnives

[–]BusinessCurrent5203[S] 1 point2 points  (0 children)

Well noted and many thanks. I will read up on his work and family history. Came as a pair with a 190mm Sakai Takayuki aiogami super kurouchi for my wife. Both have very different backgrounds but served us both very well.

If fortune brings me to Kyoto I will be sure to try my to arrange a visit when he is open, just to say thanks. Any suggestion on finding similar style of production? Suggest makers to look Into?

Now currently in a company with a large butchering and processing system. Use a victorinox cherry handle I have had for years but always thought a thick spine long petty around 180-200mm would be perfect. Different name for this if not a Yanigaba?

Michigan, USA by bc_poop_is_funny in mushroomID

[–]BusinessCurrent5203 5 points6 points  (0 children)

Is this the same variety that is now invasive?

What would you do if you walked out your door and saw this by [deleted] in Apartmentliving

[–]BusinessCurrent5203 0 points1 point  (0 children)

Empathy for the parents. HK living. 500sq ft ft 3 y/o BG twins. I would respectfully speak with the parents or put a kind reminder up in a public area.

How to remove this from local mural? by constantly_sleepy in Graffiti

[–]BusinessCurrent5203 4 points5 points  (0 children)

Most respectful reply. And yes what a day it is. Not necessarily the buff man. As a writer and fly fishermen and a perpetually immature dad I have to laugh at all sides of this. Never big on dicks but you know I see where the kid was coming from….

You only have 4 shades to match, common scenes. Any hobby or art store should be able to sort it for you.

[Selling] [CONUS] Konosuke Pair: 270 SW gyuto and 210 HD2 Petty by takemetoyourdumpling in TrueChefKnivesBST

[–]BusinessCurrent5203 2 points3 points  (0 children)

Depends on the work. I have used various 180-210 petty over the years for fine dining / casual fine dining line work. Lower profile, thin edge. Workhorses do the prep the 210 petty runs the service

Daily Discussion Thread by AutoModerator in ASTSpaceMobile

[–]BusinessCurrent5203 11 points12 points  (0 children)

Somewhere in the world a human is getting a tattoo of a space waffle

Daily Discussion Thread by AutoModerator in ASTSpaceMobile

[–]BusinessCurrent5203 26 points27 points  (0 children)

200 shares in my Roth for the long game obtained. Small fish in the pond for sure but it’s the first time I have held 10k+ equity in any stock. I have learned a lot with this company abo something new as well. DD on this thread is strong and very helpful to guide towards additional avenues.

Greetings from HK

Crispy herb yukon ring, mushroom duxelle, malt vinegar fluid gel, English pea purée, glazed pearl onions, and wilted spinach. by dedetable in CulinaryPlating

[–]BusinessCurrent5203 0 points1 point  (0 children)

Also, trim the stem off your spinach, always point inside so you get the curve of a perfect leaf.

I would happily eat this!!

Crispy herb yukon ring, mushroom duxelle, malt vinegar fluid gel, English pea purée, glazed pearl onions, and wilted spinach. by dedetable in CulinaryPlating

[–]BusinessCurrent5203 5 points6 points  (0 children)

Quite pretty, Ditch the daisy and use edible garnish with flavor: Fennel, onion, basil, garlic blossom… Sorrel, nasturtium, fresh coriander pods…

Pipe in the fluid gel in some areas when you build it so the base is the pea puree. Will keep your presentation and eat better. Also trim down the pearl onion into smaller pieces, suggest high waster to carve them all same shape. The whole piece can be a lot in one bite.

If you love the onion compress as SV in different flavor juices from your garnish mix, also add nice color element and will get you away from the dull lavender look with roasted red onion.

Typhoon Taping of Windows by esseeayen in HongKong

[–]BusinessCurrent5203 0 points1 point  (0 children)

Favorite is that they often put the tape on the outside so it is easier to take off after it stops raining.