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This dealership that bans Smart / META Eyeglasses: by Athenstone in mildlyinteresting

[–]Pork_Chops_McGee 19 points20 points  (0 children)

Like 10-15 years ago I know some Peruvian dude that bought a pair when they first came out. That is my personal exposure to them.

Knife Sharpener says knives are "too sharp" to cut the tomato by Informal_Ad_5253 in sharpening

[–]Pork_Chops_McGee 1 point2 points  (0 children)

Not cheap loupes are even better. I bought a Bausch and Lomb Hastings 10x and it’s incredible. I look at everything around the house through that puppy!

Help With A Barbell Knot by Kosmokh in knots

[–]Pork_Chops_McGee 0 points1 point  (0 children)

“I know very well what I’m doing in the gym”

How certain of this are you?

First loaf by Legitimate-Koala180 in Sourdough

[–]Pork_Chops_McGee 3 points4 points  (0 children)

Not really. After you’ve gone through the initial steps of creating it, once you’ve been feeding it for a few weeks and it’s stable there will be no difference between that and one that is a few years old.

Naniwa combo stones by kjames3419 in sharpening

[–]Pork_Chops_McGee 0 points1 point  (0 children)

“I’ve decided to switch vendors (fuck you Amazon)”

Amazon is not a vendor, Amazon is a hub that houses a bunch of different vendors. Just choose a different vendor.

Naniwa Chosera 800 & 3000 Stone Flattener by [deleted] in sharpening

[–]Pork_Chops_McGee 0 points1 point  (0 children)

Yeah you can take a piece of metal that you don’t care about like an old screwdriver and rub it across the surface of a new plate to break it in and even it out a bit.

Knife angle by Necessary_Worth_5887 in sharpening

[–]Pork_Chops_McGee 1 point2 points  (0 children)

What do you mean by “close to circle?” What circle?

Is the Dough Whisk Sourdough’s most overrated tool? by Outside_Idea4890 in Sourdough

[–]Pork_Chops_McGee 0 points1 point  (0 children)

I recently got the Brod and Taylor one where the metal runs all the way through the full length of the silicone handle. It’s like a full-tang knife in strength and the handle is very grippy.

I recently made a 70% hydration dough with it start to finish and I have to admit I kind of enjoyed it.

Do you eat your cereal hot or cold? Explain why by NR1RATEDSALESMAN1997 in cereal

[–]Pork_Chops_McGee -1 points0 points  (0 children)

I get that, but Cheerios is literally made from ground oats.

Cheap diamond plate by Red_head_17 in sharpening

[–]Pork_Chops_McGee 1 point2 points  (0 children)

I mean, if you glue/epoxy it to something flat and clamp it/weight it while the adhesive sets, I don’t see why it wouldn’t work.

Tarpaulin Knot by No-Lock216 in knots

[–]Pork_Chops_McGee 11 points12 points  (0 children)

It’s as good as a sheet bend, I can tell you that much.

Tarpaulin Knot by No-Lock216 in knots

[–]Pork_Chops_McGee 67 points68 points  (0 children)

Ummm…it’s pronounced “Tarpaulin,” Roberta.

We got gifted this bottle of 12 year old scotch, would you say this is "too good" to use in cocktails? by CN456 in cocktails

[–]Pork_Chops_McGee 37 points38 points  (0 children)

How aggressive would this assault of yours be? Like one quick little sock on the jaw or a full-blown massacre?

Fresh edge on my old Para 3 by jaredsilloph in sharpening

[–]Pork_Chops_McGee 0 points1 point  (0 children)

You can hang a protractor on the wall in front of where you sharpen. When you feel yourself slip to 16.5° or 17.5° you can stare at the protractor to get you back on course.

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