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Interesting!

Actually, I was turned on to them by my late uncle (lived to 99 years old) who was staying with his late wife’s Latino family in San Diego, he said they were available everywhere out there and had become a constant bit of Fiesta fare! I do like them, much to my surprise, to tell the truth.

Yes, the good deal does add a certain amount of improved taste! I have become more circumspect of previously marinated products too Brett. Almost always too salty! The prefab “arrecherra” is the pretty much the only commercially done stuff I buy. I keep one in the freezer for a quick fajita fix...

How kind! What a thoughtful and loving son you are!

Never been much an okra fan but, if I had a bowl of YOUR gumbo, I’d be happy!

A buddy of mine has one, he’s a “fuss budget” so it’s great for him, far too tedious for me too!

Or you can use it to “the sharpness” of your spouses tongue!

Will be seeing my priest this evening, I will have him pray for Renee.

Hang around some really good woodworkers, you learn some fun facts, not just about sharpening blades but, all kinds of stuff! Take your two worst blades to a pro, then take two more when you pick the first ones off until you get through the whole block, that way you will have something the try...

The “sharpening rod” is a steel for realigning the edge it is NOT for sharpening per se. It does little for a badly dulled edge. I use a steel every time or every other time to keep the edge true. Take your knives and have them truly resharpened and be very careful with the steel, I’ve known...

Mike, I wasn’t saying that sealer is bad, just a different finishing technique. In particular that it’s important with varnish not always nitrocellulose , the density of nitro is much more forgiving than old fashioned varnish. Love to see some pix of your boards! Totally agree, that instrument...

Williams-Sonoma is a very well respected supply house. Personally, I find them ridiculously overpriced so, I only shop the blow out store when I go to Chicago (same with Crate and Barrel) but, if you bought them 20 years ago, you would have no recourse through the store. I have serious doubt...

Here is an additional step when looking for an exceptional varnish/lacquer finish. At 220 grit, take a sponge and wet the surface to raise the grain, a few hours later re sand with 320, lightly, this will give you a nicer end product. This is coming from instrument finishing techniques. It will...

Looks like a great feast!

I’ve got to get a drool guard! Stupendous work there Kemper!

Dealers choice on that Kevin!🥃

There is something about a post from Kemper that’s is so easy to respond to, one word “lauds and honors” seem to fit pretty well.

I need to tweak the ring on the rotisserie kettle, that one does not sit right and I can’t figure out why! Self tapping screws will likely be the salvation for that particular headache! Thanks Jim, nice to hear from you!

Wonderful!

Thanks Wilmer but, it’s not that hard really just make sure you add a little water (1-2 tsp.) to the stuffing and don’t use pre grated cheese, the cellulose just dries it out. Stuff, wrap, cover and leave in the fridge overnight. That’s my basic take on the process. I stuff mine as dry shells...