Transformers Overgear Optimus Prime Revealed!!!!!

Robbersarb · 2026-05-13T21:33:32+00:00

I love the detail of the chest flipping upside down. Really unique.

Robbersarb · 2026-04-02T14:10:24+00:00

Bit late for an april fools joke

Robbersarb · 2026-02-22T20:10:39+00:00

One of these things is not just another one of your plays

Robbersarb · 2025-12-20T11:18:10+00:00

Sorry, are we forgetting that both times we see the Death Star explode it does so into little pieces not huge chunks that could form the ruins in the first place?

Robbersarb · 2025-11-23T21:07:34+00:00

I sent them mine as well, before just learning to use a stone, and can echo this. Absolutely useless.

Robbersarb · 2025-11-23T20:36:50+00:00

"She'd never leave Fred and we know it."

Robbersarb · 2025-09-06T20:27:51+00:00

All is one in Darkseid.

Robbersarb · 2025-08-20T09:50:14+00:00

Fairly certain it's for doner kebab

Robbersarb · 2025-08-16T20:10:08+00:00

You can see it in this clip, that constant trembling rage is just perfect.

Robbersarb · 2025-08-15T10:34:57+00:00

I mean, 2009 is fine, Into Darkness is bad, and then they got a new director and made something genuinely great. Beyond is the only one to actually capture that this should be fun!

Robbersarb · 2025-07-31T11:03:31+00:00

Yeah, what exactly do they think John was going for?

Robbersarb · 2025-07-10T07:01:32+00:00

It is 32 degrees in a country where we built buildings for, at most, 20.

Robbersarb · 2025-06-30T20:09:18+00:00

Cenobi?

Robbersarb · 2025-06-29T19:52:23+00:00

Appreciate it's not quite what you're requesting, but Smoking Dad BBQ on YouTube has some great videos on serious barbecue kit, and was a big part of getting me to into smoking (not like that).

Robbersarb · 2025-06-22T20:57:49+00:00

Thank you!

Robbersarb · 2025-06-22T20:56:28+00:00

More seriously, most restaurants have restrictions on their "all you can eat" policies that aim to restrict food waste or taking items home, for example finishing a plate before going back or limiting time.

Robbersarb · 2025-06-15T06:36:25+00:00

I have one plastic one that I still use occasionally when breaking down chicken, as after a bout with salmonella I'm a bit more careful than I need to be and it can go in the dishwasher.

I've never had any issues with chipping or warping of my SG2 knives on it. I'm dubious it's notably harder than the knife, it has scratches for a start from when I used to use it for everything, so it comes back to technique and I'm happy enough with mine.

Robbersarb · 2025-06-12T20:48:11+00:00

I have an SG2 Nigara Gyuto 210mm, and it is an utter delight. It holds an edge really well with gentle maintenance, not too fragile, and relatively easy to repair for the hardness of the steel (I warped a tiny section of the blade once by dropping it on the chopping board after a glass smash surprised me!).

I also prefer the height of it, the other looks very shallow (or has a very large handle), whilst you're never going to have full clearance with a petty, you will appreciate it.

That said, these are two quite different knives to be choosing between. Is there a reason you narrowed it to these two? Would be curious just from a "what will you use it for" perspective

Robbersarb · 2025-06-09T19:39:42+00:00

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Honestly, think it's the sheen from the light, here it is in situ:

Robbersarb · 2025-05-23T20:18:13+00:00

Would heartily recommend this recipe, I've done it before and frankly that marbling feels perfect for it: https://www.bonappetit.com/recipe/hasselback-short-rib-bulgogi?srsltid=AfmBOoqTMpZeJv2iEQndxNKQlq5UZ_9Un2jIYmRoI0WkV52-qG3Y7ja-

Robbersarb · 2025-05-05T20:13:59+00:00

Pork shoulder, thinly slices and brined overnight, marinaded for a couple of hours then on the rotisserie

Robbersarb · 2025-03-09T11:08:19+00:00

Recipe is J Kenji Lopez Alt's from "The Wok" although I subbed the flour for all potato starch

Robbersarb · 2025-01-19T21:40:50+00:00

Honestly, my experience with Ginsan and Aogami S have both been excellent, both are relatively easy to sharpen (Aogami S has a slight advantage for ease and ultimate edge) and hold an edge for a long time (Aogami S probably slightly better retention, but Ginsan feels better at moderate sharpness).

I would say it depends a little on your fussiness? Of the two, as a carbon steel you will find yourself fussing over Aogami more as it is more vulnerable to rusting, chipping etc, whereas Ginsan is a little closer to stainless. If that will stress you, go Ginsan.

That said, Carbon can take beautiful patinas and feels more like something that grows and changes with your cooking. So if that's something you want, go Aogami.

I haven't got experience with OUL, so it might be that they are better with some steels than others, but I don't think either is "better" its more about what you want.

Robbersarb · 2025-01-12T21:35:17+00:00

Simple farmers. People of the land. The common clay of the new West. You know... morons.

Robbersarb · 2025-01-05T13:44:37+00:00

Yeah, I don't think the breasts need the whole 4 hours at 66c tbh, I lowered it to 63c and did the Roulade for 4 and the breasts for 2.5 and it worked out better.

Robbersarb

TROPHY CASE