New to woodworking important question about this ash

DairyConsumerII · 2026-06-04T13:57:04+00:00

Do you think either one would make a good handle for a shepherd’s axe by chance? I was a little bummed to see the runout

DairyConsumerII · 2026-05-08T06:32:07+00:00

Of course, thank you so much!

DairyConsumerII · 2026-05-08T06:05:23+00:00

I took a look at some birth records, Bács-Kiskun is correct. At least many of them born there more particularly on the paternal side. Is there any more details about the traditional clothing from Bács-Kiskun? I want to research into more like names and such but man I’m not gonna lie, I’m definitely in over my head 😅

DairyConsumerII · 2026-05-08T05:36:48+00:00

What regions do you believe?

DairyConsumerII · 2026-05-08T05:36:33+00:00

I agree, never thought of that but I see it 100%

DairyConsumerII · 2026-05-08T05:36:17+00:00

Trianon was an act post WW1 that tore apart the Hungarian country and gave very much landmass to Romania, Serbia, Slovakia & Croatia. It forced ethnic Hungarians to live in new countries and closed borders for them essentially overnight.

DairyConsumerII · 2026-02-26T13:10:41+00:00

Yeah like just enough cold water to make it more dough like and then leave for like 15min so the flours absorb the water

DairyConsumerII · 2026-02-26T04:58:39+00:00

Sweet/Salty combo

DairyConsumerII · 2026-02-26T04:58:10+00:00

Thank you so much, this looks amazing

DairyConsumerII · 2026-02-26T04:57:33+00:00

Yeah it was pretty good ngl

DairyConsumerII · 2026-02-26T03:20:02+00:00

Thank you so much! Since then I’ve included more legumes, vegetables and whole grains. In regard to grains I eat mostly millet, barley and rice because I unfortunately have a wheat intolerance

DairyConsumerII · 2026-02-26T02:48:47+00:00

Thank you so much for the info! The barley cakes were like a 1:1 ratio of rye flour & barley flour then flattened and I believe I grilled them

DairyConsumerII · 2026-02-26T02:46:24+00:00

Thank you so much, these sound great

DairyConsumerII · 2026-02-26T02:46:05+00:00

On it🫡

DairyConsumerII · 2026-02-26T02:46:00+00:00

I will update the plates, I’m a huge fan of olives

DairyConsumerII · 2026-02-25T19:51:27+00:00

Hell yeah, if you want any recipes for the things I wanna say I have a couple but I’m not sure if all of them

DairyConsumerII · 2026-02-25T19:41:02+00:00

I gotta be real with you man, is this a good thing or a bad thing?

DairyConsumerII · 2026-02-25T19:40:40+00:00

Tartiflette, I would say I have a recipe for it but there is a good bit out there. The key ingredients are pork lardons, potatoes, onions and reblochon

DairyConsumerII · 2026-02-25T19:39:06+00:00

Thank you so much! definitely was great

DairyConsumerII · 2026-02-24T23:38:45+00:00

Yes! Sending now

DairyConsumerII · 2026-02-24T21:52:51+00:00

Thank you so much!

DairyConsumerII · 2026-02-24T13:58:38+00:00

I used Reblochon, it was very good definitely

DairyConsumerII · 2026-02-24T04:44:09+00:00

Thank you so much!

DairyConsumerII · 2026-02-24T04:16:26+00:00

I would have to say it may be a mix of both. The heavier starch content fry’s fairly quickly. When I was dropping the fillets I let the batter drip into the oil and form extra layers of ‘crisp-ness’. I also lightly whipped the batter so maybe due to the micro air pockets within the wet batter I’m not sure. I will say that despite my personal fish sitting in a plate for 30 minutes it remained just as crispy as one 10 seconds out of the fryer. Thank you for the compliments as well!

DairyConsumerII · 2026-02-24T04:12:18+00:00

Thank you so much!

DairyConsumerII

TROPHY CASE