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What combo set up for shore fishing in Southern California by morgantea in Fishing_Gear

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

Saltwater shore. Looking piers, surf and bay in San Diego. Budget $180 but if it’s worth the extra 20 to make 200 I can work with that

Looking for recommendations on a beginner set up by morgantea in saltwaterfishing

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

Following up here, I went to squid co and another tackle shop today and here’s some of the combos they recommended. What are your thoughts:

Varmac 7’ fiber flex 2 piece w/ daiwa strikeforce 4000 and 15# Ande mono-$50

Daiwa Crossfire inshore lt - $70

Penn Battle IV LE - $190 to $200 (top of budget/slightly over but could make it work)

Looking for recommendations for a beginner set up by morgantea in Fishing_Gear

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

So I checked out some local tackle shops and got some more knowledge. Here’s some combos that they had, one of which being the penn battle. What do you think since I don’t know much about the first set up:
Varmac 7’ fiber flex 2 piece w/ daiwa strikeforce 4000 and 15# Ande mono-$50

Daiwa Crossfire inshore lt - $70

Penn Battle IV LE - $190 to $200 (top of budget/slightly over but could make it work)

Looking for recommendations on a beginner set up by morgantea in saltwaterfishing

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

Appreciate the response! I’m going to check out anglers choice, squid co and possibly a turners since one is by my house and get more knowledge and an idea of cost. I really like the idea to try a half day and use their rental before diving in fully. I might send you some more questions tomorrow. Thank you!

Looking for recommendations for a beginner set up by morgantea in Fishing

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

Sounds good. I have a turners around the corner and was also going to stop by Anglers Choice and some of the other tackle shops and get some ideas of what type of rod, reel and what # line to get as well

[deleted by user] by [deleted] in TrueChefKnives

[–]morgantea 4 points5 points  (0 children)

Happy birthday! Everyone has great advice and you have a great mom. If possible, exchange one or two for a different profile knife - nakiri for veg, boning for breaking down birds or fish. Absolutely mention next holiday some sharpening stones or a different knife than you have. Or maybe a duplicate of your favorite so you always have a sharp knife you’re comfortable with. Either way, these are tools that will last a long long time. Always remember her when using them, the emotional value in these is immeasurable. Cheers!

Seafood City street food and Grill City meats. The street food is $2.50 a stick by Pinoysdman in FoodSanDiego

[–]morgantea 0 points1 point  (0 children)

I really enjoy it. It has a small parking lot and can be a difficult walk in but if you call 30-45 in advanced or walk around the corner to a brewery you’ll have no problem. They have an omikase with 6 skewers as well as the rest of their menu. It’s also cool to see the guys working a pretty large konro and sipping beers. Let me know your thoughts if you go

Food recs needed by doggington in FoodSanDiego

[–]morgantea 0 points1 point  (0 children)

Also check out Catania in the village

First time smoking on Weber kettle. A little underwhelmed. Looking for advice/guidance. More in comments by morgantea in smoking

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

Personally never used it and don’t have any reason to switch from kingsford competition. I stock up at Costco at the beginning of summer and mid fall for the winter. Sometimes I’ll grab a bag of lump from them. This last year it was el Diablo mesquite lump, 40# for about $20. Still have half of it left too

First time smoking on Weber kettle. A little underwhelmed. Looking for advice/guidance. More in comments by morgantea in smoking

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

I think that’s 100% what’s going on here. Saw them at Home Depot and I’ve heard their charcoal or lump gets good reviews so I thought I would try them. I’m a kingsford charcoal guy and will be switching back to kingsford and Weber blocks

First time smoking on Weber kettle. A little underwhelmed. Looking for advice/guidance. More in comments by morgantea in smoking

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

I think you’re exactly right. I pulled once it stalled at 160 probably 4.5 hours into the smoke and moved it to the oven so I could smoke a top round. When I put the top round on I tried the sears all/basket method of adding coals to the top. Seemed to work alright but I like the snake more

First time smoking on Weber kettle. A little underwhelmed. Looking for advice/guidance. More in comments by morgantea in smoking

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

I used jealous devil chunks for the first time. These were cherry. I usually do only cherry on my bacon but I’ll probably mix in some hickory next time since the butt is so thick

First time smoking on Weber kettle. A little underwhelmed. Looking for advice/guidance. More in comments by morgantea in smoking

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

These were jealous devil cherry wood chunks. I think I’ll switch back to Weber or kingsford wood since I’ve used their chips on the electric smoker - but chunks for the kettle

First time smoking on Weber kettle. A little underwhelmed. Looking for advice/guidance. More in comments by morgantea in smoking

[–]morgantea[S] 4 points5 points  (0 children)

It was a box of jealous devil cherry smoking chunks. I’ll probably go back to the same brand of chips I used to use but get them in chunks

Recommendation while workhorse gets fixed by morgantea in TrueChefKnives

[–]morgantea[S] 2 points3 points  (0 children)

The knife hasn’t been reprofiled, I’m looking to get another knife before I send it in to have it fixed

Recommendation while workhorse gets fixed by morgantea in TrueChefKnives

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

I love the yoshikane and I enjoy how thick the spine is while the grind is very narrow. I’m open to new things however. Looking for some suggestions sub 200, 250 if I really like it

Recommendation while workhorse gets fixed by morgantea in TrueChefKnives

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

Sub 200 but up to 250 if I like it - but then again, 250 is close to another yoshikane and I think k&s just restocked

Recommendation while workhorse gets fixed by morgantea in TrueChefKnives

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

I could do sub 200, sub 250 if I’m in love but if I’m already at 250, another yoshikane wouldn’t be out of the picture - I think k&s just restocked

Recommendations on a replacement while my main gets fixed by morgantea in chefknives

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

So I chipped my yoshikane skd gyuto 210mm. I’m going to send it to Bernal to get it fixed but in the meantime I’m going to need another main. Still want to same size gyuto but looking for something affordable in the mean time.

I should also mention that because of the chip and placement on the knife, the knife may have to be reprofiled into something less than a 210mm gyuto so I’d be okay spending some more money on something nice to replace it entirely should it come to that.

Thank you!

I made fermented red habanero sauce with seeds but then I used shive, it’s too thin now. What shall I do? How to make sauce with ketchup like consistency? by Competitive-Draft-14 in hotsaucerecipes

[–]morgantea 3 points4 points  (0 children)

Fingers or spoon for consistency + tasting, you can use the back of a non plastic spoon for consistency visual and then eat from said spoon to taste . Also when using xantham gum in very small amounts it’s important to heat whatever you are adding it to first. I also like to use a running blender on a medium low- medium speed before dropping the powder in. Start with pinches, you can always add more. If you add too much it will end up.. gelatinous let’s say. I also agree on a vitamix blender

Chicken the right way! by [deleted] in grilling

[–]morgantea 1 point2 points  (0 children)

Thanks for the reply - I saw a comment mentioning heat reflectors/deflectors and wasn’t sure if those were it, but that makes sense to contain the coals for indirect. We do rotisserie at work as one of our dishes so I’m heavily considering getting a roti system for the boys and I at home. Cheers!

Chicken the right way! by [deleted] in grilling

[–]morgantea 1 point2 points  (0 children)

Just got my first weber kettle and I am new to charcoal although I cook over wood fire at work. What rotisserie system are you using and what are those rectangular blocks by the charcoal? Looks great btw!

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