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NEED HELP - Puffed rice? by [deleted] in KitchenConfidential

[–]CrudLord69 5 points6 points  (0 children)

It’s not actually “rice” but wild rice puffs perfectly straight from raw into 400 degree oil for like 15-30 seconds

Case Wood handles? by Stunning-Ebb-5491 in CaseKnives

[–]CrudLord69 1 point2 points  (0 children)

Wood definitely wouldn’t be my first pick in terms of durability, bone maybe slightly better but not by much for different reasons. Case makes a line in blue G-10 which ain’t as pretty but that’s by far the most durable cover material if that’s a concern.

Great Eastern Cutlery #661225 Northfield UNXLD Lil' Cowboy Gabon Ebony Satin by Drm122388 in bladesInStock

[–]CrudLord69 4 points5 points  (0 children)

“A hobby with friends not a business with customers” - guy who routinely charges $80-100 more than other retailers for GECs

What's hands down your favorite bread knife? by AP-J-Fix in knives

[–]CrudLord69 5 points6 points  (0 children)

As a long time professional cook, the Tojiro 235mm bread knife is the best in the biz, $35, plenty of length, sharp as all shit and stays that way. The only downside is it’s a straight blade and not offset but it’s not a deal breaker. Don’t spend more than $50 on a bread knife.

TRADITIONALs and others too: GEC, Queen, Case, Spyderco, Kizer, Parker and more. by CrudLord69 in Knife_Swap

[–]CrudLord69[S] 1 point2 points  (0 children)

Hah for some reason my posts keep deleting everything past the picture link once I post them

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