Come to the Snark side

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Dang. I step out to buy a car and come back to one snark thread closed and a second half-way finished. Y'all are some snarking machines for a Thursday.

In on whatever this is. Looks like 6 but I'm using tap-a-talk.
 
I ask because I was wondering if any Becker folk happen to play the octave mandolin?


Has nothing to do with knives -- unless I get a really bad OM in the mail here in the next coupe of weeks.
:mad:
Lol
Cheers, Ed
 
Time to rock some zzzzzz's...

09-12-06-tauntaun_zpsp5krxueo.jpg
 
ac700wildcat said:
Thats great Dubz!

I managed to get myself some supper for tonight. Only marked a handful of fish and this is the only one that actually bit. The hook didn't set on the first bite, but I got it to bite again and got it.

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Yay for supper; at least this one is bigger than your palm :)
 
Aikiguy said:
Yay for supper; at least this one is bigger than your palm :)
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Lol. It was definitely a better size than the last few I've caught. I could a used another, but 1 was fine and tasted pretty good. Now I just need to figure out where the heck to fish, so I can catch more than one a day.
 
Anyone who seldom checks the knife law sub-forum, especially those from NY, need to go over and look at what the latest proposed NY knife related law is. :facepalm:
 
Morning all. Stay warm fellas!! We are sitting at a real feel of -20°F :eek: :o



Funniest youtube comment i have ever seen..... "Guys! Don't promote marijuana! My friend snorted a weed and his ear exploded. :( " HAHAHA :D
 
It is a balmy -3° here right now. That's downright mild, that is.
 
tradewater said:
Party at Vik's house!!!!
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come on over - breakfast just finished cooking, venison is thawing, and as soon s SWMBO gets home from work with groceries (which should include a poblano or anaheim pepper), I'm going to try my hand at making some boudan. Already cooked up the pork loin, saved the juices to cook rice, onion, garlic, & diced pepper in. while that's cooking, and the skins are soaking, I'll do the first grind on the pork.

picture of breakfast -- note the side of second hand veggies? gotta eat those veggies to stay healthy!
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and don't worry - it's not scorched, it has a good dose of home-smoked, rough crushed black pepper on it.
 
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1066vik said:
come on over - breakfast just finished cooking, venison is thawing, and as soon s SWMBO gets home from work with groceries (which should include a poblano or anaheim pepper), I'm going to try my hand at making some boudan. Already cooked up the pork loin, saved the juices to cook rice, onion, garlic, & diced pepper in. while that's cooking, and the skins are soaking, I'll do the first grind on the pork.

picture of breakfast -- note the side of second hand veggies? gotta eat those veggies to stay healthy!
10422430_10153123746489603_5763656482910401774_n.jpg


and don't worry - it's not scorched, it has a good dose of home-smoked, rough crushed black pepper on it.
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On my way, throw about 6 more on for me. :D
 
Since I already seem to be on a roll of coming on too strong and annoying people I actually like, I'ma go ahead and throw this out there.... Star Wars movies SUCK. All of 'em... flashy, derivative trash with no substance. Pure fluff, devoid of any real cinematic or artistic value. They're essentially nothing more than a remarkably profitable experiment that proves how easily-amused the movie-going public really is, and how much they'll spend on utter crap.

*whew* I feel much better now that I've gotten that off my chest. :D

granitestateofmind said:
Any time I've worked hardwoods before its usually been with sharp tools (planes and scrapers and files)...
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:thumbup: Many of the really hardcore custom cabinetmakers, luthiers, gunsmiths and knifemakers won't even touch quality wood with sandpaper. I'm not that hardcore, and usually go by the old wet-sand it with oil till it won't soak up any more route, to help fill the grain if needed, and build up a nice durable, easily-maintainable finish on it.

benchwarmer380 said:
Dang, just noticed that was my 2k post and I was a dumbass in it. Oh well.
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"Wasting" a landmark post seems perfectly appropriate for a snark-thread. :D

TMHunt said:
Whats frustrating about Aldo is the fact that hes just trying to be to great of a guy. Aldo himself is a fantastic dude that does his craft a fantastic service. He will go way beyond what he has to to do good by his name and company. However, he is also a great humanitarian. A lot of the people he hires he hires from what I understand are second chance kinda people if you know what I mean.
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All true. The key to dealing with NJSB is simply to never talk to anyone but Aldo himself... mayyybe his son Peter. Waiting a day or two for him to call back (although honestly I've never waited more than a couple hours... maybe he just likes me better than some of you guys snark) is way better than bouncing emails around or letting some warehouse goof foul-up your order. And I did have one order from NJSB get fouled-up... mislabeled steel... I didn't even know it until Brad realized the HT didn't come out right at all. It was a PITA of course, but we got it all squared away. :thumbup:

Just be warned... Aldo reminds me of Ethan... a quick 5-minute phone call can easily turn into an hour-long conversation about factors you didn't even think of. So set aside extra time and have a pen/paper handy to take notes :)
 
“I figure that about 80 percent of the boudin purchased in Louisiana is consumed before the purchaser has left the parking lot, and most of the rest is polished off in the car. In other words, Cajun boudin not only doesn’t get outside the state; it usually doesn’t even get home.” Calvin Trillin



Bless you Dex for making it all the way to the gathering. That stuff is proof that God loves rednecks.


Keep us posted on how yours turns out Vik.
 
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