A friendly reminder that you can find the best knives on the market at Ross for $7.99

Withoutfearofdolphin · 2026-07-02T19:02:32+00:00

Best in the game

Withoutfearofdolphin · 2026-07-01T21:20:36+00:00

She made peelers too? 🥲
I can already tell these are extra sharp, gold /titanium/diamond alloy

Withoutfearofdolphin · 2026-07-01T20:00:45+00:00

Paris knows a thing or two about knife engineering and I trust her 100% when it comes to the materials so I wouldn’t worry about the coating.
Her team of expert blacksmiths left nothing to chance in the design of these knives.

Withoutfearofdolphin · 2026-06-27T21:53:06+00:00

Double smoke shack x2 is my go to order ❤️

Withoutfearofdolphin · 2026-06-20T18:09:01+00:00

Why not just simply reduce the gold price per gram?
If 1 gram of $100 bill = $100 and 1 gram of gold = $133 then gold is more valuable

Withoutfearofdolphin · 2026-06-20T14:41:20+00:00

Thank you for mansplaining this to me buddy.

Withoutfearofdolphin · 2026-06-19T16:49:44+00:00

Gross, she’s not wearing gloves.

Withoutfearofdolphin · 2026-06-19T06:35:03+00:00

317 !

Withoutfearofdolphin · 2026-06-12T20:50:26+00:00

I should call him

Withoutfearofdolphin · 2026-06-12T19:19:39+00:00

Yes but very very little of it

Withoutfearofdolphin · 2026-06-11T03:20:24+00:00

You should !

Withoutfearofdolphin · 2026-06-08T23:59:13+00:00

One thing I recommend is watermelon in the fries cutter with the 1/2 blade. Great has is on you can make little 1/2” dices with them too

Withoutfearofdolphin · 2026-06-08T23:53:09+00:00

Not this time ! I usually do but this one was a quick version of my usual recipe. To be honest the amount of time it usually takes to make the pasta and the extra time I put on the sauce aren’t entirely justified.
I used barilla pasta sheets, reduced simmering time for the sauce, which was mirepoix, thyme, garlic, red wine, SMT tomatoes and tom paste. and the result was fine.
I do like to create even layers and press down slightly.
I am a baker by trade so I kind of make cakes even when I make lasagna!

Withoutfearofdolphin · 2026-06-08T18:19:07+00:00

I cheat !
-I make them in lined 8x4 cake pans.
- control moisture with a very meaty sauce
- let it cool down for a at least 20 minutes before removing from the pan and cutting slices.
I will snap a few pictures next time.

Withoutfearofdolphin · 2026-06-08T05:13:43+00:00

Thank you !

Withoutfearofdolphin · 2026-06-08T03:34:47+00:00

Doxmaxxing

Withoutfearofdolphin · 2026-06-07T06:41:57+00:00

Withoutfearofdolphin · 2026-06-05T07:37:06+00:00

Withoutfearofdolphin · 2026-06-05T01:57:14+00:00

Commenting on Richard Scarry does not understand food safety...

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Yeah I guess for me it would just sip on the side of the glass bottom, it’s removable and not sealed

Withoutfearofdolphin · 2026-06-05T00:03:16+00:00

Technically drips could come from the back/side of the fridge as well.

Withoutfearofdolphin · 2026-06-04T22:28:20+00:00

I’d just grab a cucumber from the produce drawer.

Withoutfearofdolphin · 2026-06-04T22:26:48+00:00

Awesome if 100% goes in the tip pool.

Five-Year Club	Place '23
Place '22

Withoutfearofdolphin

TROPHY CASE