spicycorona

Upmann Connie A Partagas d 4 Bolivar petit corona SCDLH la principe

Actually I'm wearing one of my favorites...

LOVED the Robusto Extra, and the T for that matter.

Bang. there it is. Same goes with any other hobby. Cooking, gardening etc. Gather as much info as you can and go do it and learn. Sciencey

I grow Fataliis some years. My brother has a 5 or so year old pepper plant. Make sauce every year with them. They're hot but not hot enough to ruin a dish. Growing red scotch bonnets this year. Picked my first today, should be enough for a few bottles.

Great thread. Wish I had been to more. My favorite was Aerosmith at the Dunkin Donuts Center in Providence in October 2005 I think. Tylers voice was trashed but he opened the show opining on their last visit there in the 80s when they were fkd off their ass. Played greats you just don't hear like no more no more, kings and queens, and nobodys fault. Biggest missed there are too many. Don't get to concerts too often.

Wrong

I don't think I'm a dumb person. I just do not understand why. I don't get any of it. My brain hurts.

Glad to hear that OP. I have been off the Trinis since they discontinued the Robusto Extra and Robusto T. Have a few Reyes left but they aren't that great. The former two were amazing for the most part ime

Bulleit and regular old Buffalo Trace are really good for under 40. And that's and understatement. The last bottle of Buffalo Trace i finished was up there with 80+ bourbons imo. Bulleit's rye is also way above its price point as well as Sazerac rye

Always wood unless I'm trimming raw meat. My main cutting board has always been wood. I have learned look for a thick app. 2" thick board that is solid. If you can find a solid piece I'd go with that. But a high quality end grain board should last and not come apart at the seems or warp. I have had a high quality end grain board warp on me so I would stick with what the call "live edge". A solid piece of maple oak or cherry. My current main board is a Boos solid maple live edge. It should last forever. https://www.johnboos.com/Items_page.asp?s=r&SalesCode=&Prod=1&Page=14&Group=2&hdg="MPL-RST" Maple Rustic-Edge Design Cutting Board &nsf=False&nsfc=False&csa=False You can always have your appetizer boards and a few other different sizes of plastic for meat. But the main chopping board is the most important imo.

My main chefs knife is a Tanaka Ironwood 240mm Gyuto. It's also SG2 powdered steel. I cook all the time at home and its been my workhorse for 7 years. I love the western handle with the Japanese steel. It's perfectly balanced and fits my hand perfectly. I also use a Shun boning knife that is ridiculously sharp. I use Shapton Glasstones for sharpening and a ceramic honer for maintenance. Ive been looking for the right pairing knife.