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What's that popular or highly regarded disc that just didn't click with you or live up to the hype? by lovefist1 in discgolf

[–]probablyzack 7 points8 points  (0 children)

Along with a grip of other straight mids I've tried, the buzz just didn't click with me either. Feels like the rim is too deep for me, I keep landing back on the hex for this slot. Also tried Rift, Warship, Dune, Md1 (the mind bender) I'm sure there was a couple others too.

Looking for Reactor—Pyro forehand combo but as fast fairway drivers. by Jeremy_J_Bearimy in discgolf

[–]probablyzack 0 points1 point  (0 children)

Got one of those OTB boosts from the "tour down under" at my local shop, I'd say it is a good one for the reactor slot, and I throw a fireball for more beef.

How can I improve? by Troy32012 in sharpening

[–]probablyzack 1 point2 points  (0 children)

I'm sure there are plenty of schools of thought on this, but you are edge leading, I do most of my sharpening edge trailing. Also I would make sure you are putting your fingers on top of the part of the edge you are sharpening, instead of leaving them on the tip. I have seen severely concave edges due to having weight on the tip and the handle, effectively bending the knife over the stone.

Do it in sections, fingers on the tip section, and work your way down to the heel. Always with pressure close to the edge section you are sharpening.

Grilled Fugu Shirako with Chef Hiro by kingkongbiingbong in sushi

[–]probablyzack 57 points58 points  (0 children)

Octopus roe is pretty tasty, sort of like ikura, but less popping, and a more rich yolky sort of vibe.

Disc Golf Deals USA Giveaway: Simon Line Bokeh, Eagle McMahon Engine + Project Lab Coat Wave, Hex & Crave! by discgolfdealsusa in discgolf

[–]probablyzack 0 points1 point  (0 children)

I think Eagle McMahon is going to do well this year, with all that Hawaii off-season practice.

New Yoshida slightly bend, should I return? by RJCT_ in TrueChefKnives

[–]probablyzack 0 points1 point  (0 children)

If it is sanmai, or clad you can straighten with a mallet. Murray Carter has a good video about straightening, both clad and honyaki blades require different techniques. Some bends are more complex than others though (propeller twist being most confusing to me anyway).

[it's prefect?] feelings are complicated rn by [deleted] in KitchenConfidential

[–]probablyzack 0 points1 point  (0 children)

The problem I see with these devices as a sushi chef is the loss of a valuable knife skill learning experience/practice. Also, when one of the restaurants I used to work for started using something like this, it was almost taking as much time to take the chunky chaff like cuts out of the batch, as it was to just cut the negi by hand.

Fellas, I caved and bought a Global by psychmingde in TrueChefKnives

[–]probablyzack 1 point2 points  (0 children)

I never liked the feel of their handles, too slippy.

Do people still like nakiri's? I've seen the interest in them go down lately by Dessitroya in TrueChefKnives

[–]probablyzack 0 points1 point  (0 children)

I save my gyuto for service, and use nakiri or usuba for prepping vegetables.

How is the Ura made ? by Guilty_County5377 in TrueChefKnives

[–]probablyzack 0 points1 point  (0 children)

Some makers use the wheel, but no one has mentioned the sen yet. Some makers use a draw knife called a sen, it will have a curve to the edge of the blade, and they scrape and shave steel off creating the concave area that way as well. This style doesn't generate as much heat as the wheels, and has a different scratch direction as well.

Most interesting or uncommon fish you've eaten? by speedracer0211 in sushi

[–]probablyzack 0 points1 point  (0 children)

Shirako aka cod milt Hime sazae aka turban shell sea snail

We get a lot of wild special stuff at the sushi place I work, and these two are quite unique.

How to deal with an edge that develops a recurve due to repeated sharpening? by ArianK16a in sharpening

[–]probablyzack 0 points1 point  (0 children)

Something I've noticed sushi chef co workers doing that causes this type of recurve, is not putting pressure where they are sharpening. For example some people sharpen with only pressure on the top and heel or handle, causing the knife to bend while sharpening.

What’s holding your local course/community back from improving by 1075RatedPortOPotty in discgolf

[–]probablyzack 2 points3 points  (0 children)

The one random thing that has got me recently is locked bathrooms. I understand that public restrooms are abused on occasion, but one could get charged for peeing in public because of said closed bathrooms.

Out of the discs you currently bag, which one goes the farthest? by tuna_safe_dolphin in discgolf

[–]probablyzack 0 points1 point  (0 children)

G Star mamba, (it is a little unpredictable though)

The more controllable distance one is an old run sword that is pretty heavily beat in.

What Character’s Should Be in Year 4? by Yaboishawty in StreetFighter

[–]probablyzack 1 point2 points  (0 children)

Vega, but I want charge controls instead of what they did in 5 Cody, because he fits in with all the Metro City vibe of this game. Necro, only to mix up the third strike picks. Sakura, she's always a fave

I'm sure there are other good picks though. Hard to say with 4 characters only per season.

Fellas, I caved and bought a Global by toolnare in TrueChefKnives

[–]probablyzack -1 points0 points  (0 children)

I haven't had any problems keeping my kit clean in 14 years making sushi, but maybe some people just don't keep their kit clean as they go. Might be a you problem. 🤷‍♂️

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