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  • DParker's Avatar
    3 Days Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    Yeah, we have an ongoing problem here with big cats setting up meth labs in abandoned properties.
    25 replies | 395 view(s)
  • DParker's Avatar
    5 Days Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    When Florida man needs to sweep Florida woman off her feet... Waffle House offering romantic Valentine's Day date night
    25 replies | 395 view(s)
  • DParker's Avatar
    5 Days Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    Get both!
    25 replies | 395 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    82 years old, and he's playin' guitar, singin' his ass off and walking/working the audience. Pretty spry old guy.
    25 replies | 395 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    Hush, you two. Buddy Guy's performing on Austin City Limits right now, and that man has fifty shades of blue.
    25 replies | 395 view(s)
  • DParker's Avatar
    1 Week Ago
    Also, rustlers, cut throats, murderers, bounty hunters, desperados, mugs, pugs, thugs, nitwits, halfwits, dimwits, vipers, snipers, con men, Indian agents, Mexican bandits, muggers, buggerers, bushwhackers, hornswogglers, horse thieves, bull dykes, train robbers, bank robbers, ass-kickers, shit-kickers and Methodists!
    1052 replies | 58294 view(s)
  • DParker's Avatar
    1 Week Ago
    DNC: "Quick, we need a distraction from our party in-fighting!" Virginia Democrats: "Hold my beer...."
    1052 replies | 58294 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    Crawfish and cabbage for the house!
    25 replies | 395 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Y'all want me to... in Podunk Corner
    KE doesn't matter with arrows. Only momentum does. Dammit...now what will we talk about? No you don't!
    25 replies | 395 view(s)
  • DParker's Avatar
    1 Week Ago
    ...turn the lights off on my way out?
    25 replies | 395 view(s)
  • DParker's Avatar
    2 Weeks Ago
    Yeah, it's suddenly getting warm here too. Deer season is 4 weeks past us though, so nothing left to chase but squirrels and hogs. I went looking for squirrels a couple weeks ago, but the plot of woods I went to was more devoid of any kind of animal activity than I've ever seen before.
    8 replies | 138 view(s)
  • DParker's Avatar
    2 Weeks Ago
    That sounds more like slap you in the face and shatter it like glass cold.
    8 replies | 138 view(s)
  • DParker's Avatar
    2 Weeks Ago
    IT’S SO COLD IN WISCONSIN THAT BARS ARE CLOSING Me: "Hey, Wisconsin...let's go out drinkin'." Wisconsin: "Oh, hey, no...it's too flippin' cold out fer 'dat." THAT is cold.
    8 replies | 138 view(s)
  • DParker's Avatar
    3 Weeks Ago
    Naaaah. Half the usefulness of discussion forums is having a place to vent.
    7 replies | 194 view(s)
  • DParker's Avatar
    3 Weeks Ago
    Nice shot, Poot! That's a hell of a hole. I'm glad you finally got some action. This season was the worst I've ever experienced. I never even saw a deer other than from the highway while driving to/from the WMAs I hunt. I went out this past Friday with a 12 ga to chase squirrels (deer season is over) and in spite of great weather saw nary a sign of any animal activity at all, save for a few small birds. It was kind of eerie, really.
    7 replies | 194 view(s)
  • DParker's Avatar
    27 replies | 747 view(s)
  • DParker's Avatar
    4 Weeks Ago
    That's a nice haul for the season.
    26 replies | 1039 view(s)
  • DParker's Avatar
    4 Weeks Ago
    Yeah, I think I'm going to try that as well. Even on the lowest air pump setting that cold smoker puts out a really good amount of smoke.
    27 replies | 747 view(s)
  • DParker's Avatar
    4 Weeks Ago
    I tried all of the 2-hour cheeses tonight. I had 1 small piece of each by itself and found that all were just slightly overwhelmed by the smoke. But then I had more of each on some good old-fashioned Ritz crackers and found that, surprisingly, that seemed to make the cheese stand out a little more. I'm guessing that had something to do with the salt. Either that or it was just my imagination. But either way, I like it.
    27 replies | 747 view(s)
  • DParker's Avatar
    4 Weeks Ago
    That's one of the most notable differences. Although the edge has a slight curve to it, it's much straighter than those on European chef's knives. It's designed primarily for what I've seen termed "push cutting" and light chopping, both of which involve keeping the edge parallel to the cutting surface. Push cutting simply means a single motion cut in a mostly downward direction, but also pushing the blade slightly forward (away from you) at the same time. By "light" chopping I mean pushing straight down through an item, but with relatively little force. That's as opposed to, say, the sort of things you'd do when breaking down a chicken...like having to force the knife into the joints between bones, for instance. It an be used to cut in other ways too, of course. And like anything else...there are many competing views on how they compare with other designs, the best ways to use them, etc. And I probably mischaracterize all this as being specific to the kiritsuke, when in fact much of it applies to several other Japanese blade profiles as well. But I'm only now learning about this stuff myself, so take it all with a medium-sized grain of NaCl. Not yet...but there's a hibachi joint in town where the chef's put on those sorts of displays, so it might be a handy skill to have in case this whole computer software thing turns out to be just a passing fad.
    31 replies | 836 view(s)
  • DParker's Avatar
    4 Weeks Ago
    I've used my new Shun knife several times over the past week or so and am finally getting the hang of the cutting technique that the kiritsuke profile was designed for, and all I can say is that I really, really like this blade. It's gone through everything I've used it on like a light saber through butter (OK, maybe I'm exaggerating a bit....or am I?). Last night I brought home an 11 lb pork belly and wanted to cut off a few 1.5 lb portions for making chashu (gesundheit!), saving the rest of it for the next time I make bacon. I used the Shun to do so by cutting right through the heavy-duty vac-pac the bellies come in, and then just peeling the plastic off the individual cuts. It was ridiculously easy. It's like using an 8" scalpel. Of course, the thin, hard steel requires some careful handling in order to avoid chipping it. But the way it glides through whatever I'm cutting means that I don't need to use much pressure at all, so it doesn't hit the cutting board with enough force to do any damage, or roll the edge. I haven't even needed to use a steel on it yet, and it still feels just as sharp as when I took it out of the box. I think that so long as I don't try to use it like a cleaver (or drop it, or otherwise abuse it) it'll hold up just fine.
    31 replies | 836 view(s)
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About DParker

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About DParker
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TX, where the chili has no beans

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Don't go ninja-in' nobody don't need ninja-in'.
- Diemon Dave

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