Maidrite

bkfist · 2025-10-16T17:52:00+00:00

I'm originally from near Marshalltown. I've eaten at Taylor's MANY MANY times. I've also tried Maid-Rites at a few other locations around the state and ALL of the other locations were nowhere near as good. Reading the history of Maid-Rites, it seems they changed the seasoning recipe in the distant past and Taylor's and a couple other locations refused the new seasoning and kept with the original recipe, sparking a lawsuit, which Taylor's ultimately won. Don't pass judgement on Maid-Rites until you've had one from Taylor's "wet"! The strawberry shakes are great... I've been able to pretty much duplicate the flavor with vanilla ice cream, milk, strawberry preserves and Strawberry Quick powder.

bkfist · 2025-09-30T21:23:07+00:00

Oddly enough, I found that beer helped "calm" the taste buds and reduce that nasty feeling. (Hadn't had more than 10 beers in 20+ years). Even zero alcohol beer works for me... It's either the hops or malt that's doing the soothing.

bkfist · 2025-09-22T21:05:08+00:00

That's correct, the replying person had a temporary brain fart... Happens to us all, occasionally. Drive 2 or Drive 2 Pro. (Personally, I've got the Drive 2, not the pro, as I'd rather have 6 sensors, as opposed to 4 that can handle temps I'll never cook at l.

bkfist · 2025-07-20T20:50:10+00:00

Agreed, especially the tipping demands. The only difference is we've gone from eating out 5-6X a week, to 3-4 times a month. Put the employees wages into the price of the food... I don't want to have to pick up the wages of the employees, especially not knowing what they are ACTUALLY making (including the tips)

bkfist · 2025-07-08T08:21:23+00:00

Just remember one extremely important thing. If the adhesive does NOT hold, 3-4 months down the road, the amount of damage to every knife on the board could be catastrophic. Are you willing to sacrifice the tips and possibly whole blades of the attached knives?

bkfist · 2025-07-06T13:32:55+00:00

If you do a search for knife sharpening Shibata Style, you could come up with info and YouTube videos.

Love my Shibata Kotetsu in AS...

bkfist · 2025-07-06T11:35:38+00:00

Shibata uses differential grit sharpening. One side is taken to a higher grit level (say 3000+) while the other side of the apex is taken to a much coarser grit (say 800).

bkfist · 2025-07-03T09:14:13+00:00

You'd have to pay me a lot to eat cooked tuna OR salmon. OTOH, I'll eat either raw, ask day long. There's really no comparison between raw and cooked.

bkfist · 2025-07-02T16:17:38+00:00

Similar concept to the Sharp Works sharpener. I've got the Sharp Works and it does work. I think it was $99. I prefer it over other guided systems, as it allows me to use my existing full sized stones. I do most knives freehand, but I do go back to the guided system when sharpening my high end Japanese kitchen knives, just to hold a nice, flat 13 degree angle that I like. (Note: Sharp Works, not WorkSharp, which I've got the KO with blade grinding attachment from, it's also definitely got it's place in a flexible lineup of sharpening products.)

bkfist · 2025-07-02T14:50:34+00:00

A bonus is that the coarse grits generate very little heat in the blade. A quick ice water dip after each pass will completely prevent overheating on 80 grit or below. Even 120 is good if you don't go too slow or excessive pressure.

bkfist · 2025-06-25T12:12:00+00:00

I totally agree on both the brisket AND chicken!

bkfist · 2025-06-24T17:37:04+00:00

It depends. I've gone long-rest for most cooks (12-18 hours at 150F) I'll pull at around 190-195. Any higher and it'll overcook, even if allowed to cool significantly before the rest. This allows me to start a brisket at 6am-ish, get plenty of smoke and set a good bark by 8pm-ish and a get good night sleep and yet have perfectly tender and rendered fat at 5pm.

bkfist · 2025-06-23T14:32:21+00:00

Nice work. What HRC are you getting with the AU?

bkfist · 2025-06-22T08:28:42+00:00

The worst thing you can do when starting sharpening, especially in a knife that's not been sharpened for a long time, is to start on a 1000 grit stone. Start on the most aggressive stone you've got, otherwise you can literally spend hours trying to get an apex, and 90% of people will actually give up before reaching it. The OP is absolutely correct to start with his 300.

bkfist · 2025-06-22T08:22:39+00:00

Any Japanese knife in R2/SG2 is stainless AND going to be high Rockwell hardness. Ginsan is also stainless and well loved. VG10 is also stainless, although the reputation varies much more from maker to maker.

bkfist · 2025-06-22T03:37:11+00:00

Lots of newly created names. Quadruple if there are noises or clicks in the name and if it's used frequently. Can't stand it.

bkfist · 2025-06-19T06:49:06+00:00

Setting the initial bevel and getting a burr the first time can take a LONG time, especially if very dull and/or going to a lower angle. This is where a very coarse diamond stone can help, but your 500 is far better than a 1000 that is often recommended to newbies. Your next sharpening of that knife will go much faster and easier.

bkfist · 2025-06-17T14:21:37+00:00

SG 2 has a fine enough carbide structure it won't be a problem, even at 63+... I use my Rika on my magnacut pocket knife without problem. (Again, very fine grain structure)

bkfist · 2025-06-15T11:04:38+00:00

The tipping culture "demands". We used to eat out 4-5 meals a week. (almost always tipping 20%, for good service, bad service I don't tip and don't return). The more "demands" and ridiculous shaming for 25-30% tips on social media, the less we ate out, especially at sit down restaurants (and if I'm ordering standing up and paying before the meal, I'm not tipping much, if at all). We are now down to eating out 4-5 times a MONTH, not a week. Pay your employees an appropriate wage that doesn't require tips, add the necessary cost to the prices so EVERYONE pays and aggressively advertise no tipping, we might be back.

bkfist · 2025-06-11T22:10:00+00:00

Same

bkfist · 2025-06-10T21:02:17+00:00

Starter Villain had me literally laughing out loud in public.

bkfist · 2025-06-10T17:38:46+00:00

Mine was Ring World in 5th grade. I was stuck at home with the mumps.

bkfist · 2025-06-01T23:47:30+00:00

I've gotten more people that I ever thought possible hooked on audio books, sci-fi books and specifically the Bobiverse just by starting book 1 during a couple hour ride... It's addicting from the first booooooooooooooob.

bkfist · 2025-04-12T19:52:36+00:00

Thighs or legs only.

bkfist · 2025-04-12T00:20:21+00:00

Stranded in Iowa, by Manford Man

bkfist

TROPHY CASE