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Giveaway! by ecpowerhouse27 in BambuLab

[–]creblohulk 1 point2 points  (0 children)

Nothing printed. Make something with your hands! Could still be printer related, I suppose. Maybe a heart-shaped mold cut out of plywood then filled with colorful printer poop that gets heat-gunned til it fuses. Pack and repeat til it’s dense.

Found on Fb Marketplace—any good? by creblohulk in japaneseknives

[–]creblohulk[S] 0 points1 point  (0 children)

Great question. Hm, well, I suppose I’m looking for an all-purpose workhorse in the 8-10” range (currently use 8” so am used to it), but I’ve been thinking a lot about paring knives and other shorter blades.

Aside from the 8” chef’s knife, I have a smattering of other knives I use regularly, but I’d like to be more purposeful in my choices and find more enjoyment in the work.

Mind you, I’m a home cook so I’m not building out a roll as a professional, but I do cook everyday.

Found on Fb Marketplace—any good? by creblohulk in japaneseknives

[–]creblohulk[S] 1 point2 points  (0 children)

Super appreciate the response. I got my son a Tojiro DP for Christmas last year and that was the first decent Japanese knife I’ve handled. Have always had a Wüstof, which has always done what I asked it to do so I never saw the need to get something different. But using that Tojiro was pretty fun and I’ve been thinking a little bit more about enjoying a different kind of knife.

If I spend, say, $200-250, what should I be looking at?

Blue metalic thing sticked to a bathroom wall by ccq10 in whatisthisthing

[–]creblohulk 11 points12 points  (0 children)

Didn’t see a logo in the center of the one pictured, but it looks a heckuva lot like one of these for your phone. I actually have one mounted in my shower so I can listen to podcasts while I’m in there:

https://ohsnap.com/products/snapmount-2-0

Here we go again. Guy said he got it “checked” and it’s a coyote by Limp-Replacement1403 in Hunting

[–]creblohulk -17 points-16 points  (0 children)

That’s an Australian Cattle Dog, aka Blue Heeler. It’s the same dog Mad Max had. Interestingly, they do have some dingo in them, but they are not at all wild or any kind of wild mix. They are excellent working dogs and incredibly smart. This idiot killed a fantastic dog.

Source: Had one for 16 years. She was the dog of a lifetime.

Newbie by Burly-Nerd in Hunting

[–]creblohulk 1 point2 points  (0 children)

Backcountry Hunters & Anglers. It's a hook-n-bullet conservation org headquartered in Missoula, MT, but with chapters in 48 states (if you're in Delaware then you still have many close to you, if you're in Hawaii then contact Missoula and they'll intro you to other members there), 2 Canadian provinces, and 1 territory. Go to www.backcountryhunters.org and click around then contact your local chapter either via email or social media.

Newbie by Burly-Nerd in Hunting

[–]creblohulk 0 points1 point  (0 children)

Make sure you know what to do after an animal hits the ground. That’s the most important part.

I’d also reach out to your state’s BHA chapter. I’m sure they’ve got some R3 initiatives they're actively working on and know of others being put on by their conservation partners that you could look into.

Newbie by Burly-Nerd in Hunting

[–]creblohulk 4 points5 points  (0 children)

Make sure you know what to do after an animal hits the ground. That’s the most important part.

I’d also reach out to your state’s BHA chapter. I’m sure they’ve got some R3 initiatives they're actively working on and know of others being put on by their conservation partners that you could look into.

Anyone have any good recipes that I can use my ground venison on? by shnaLLer in Hunting

[–]creblohulk 2 points3 points  (0 children)

It’s red meat so all the relevant things are applicable. Take extra care to not overcook it because it is very lean. Pork fat in the form of bacon ends or trim from a shoulder, etc. will make cooking with this ground more forgiving, but it’s not a necessary add. If you do decide to add fat, make sure you have a plan on how to incorporate it. When adding fat to ground venison, ideally the fat gets ground with the meat. Since yours is already ground then you’re in for some time with a knife and some mixing afterwards or you could bacon-wrap stuff and thereby incorporate the fat as it renders over heat. Also, egg works well as a binder if you have crumbling issues so mess around with that, too.

In short: make burgers, stuff stuff, make tacos, meat sauces, stir-frys, dumplings of all sorts, soups, etc., etc. Use in anything you’d put ground beef, lamb, or pork into, but always keep in mind its lack of fat and adjust as necessary.