• The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
    Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
    Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.

  • Today marks the 24th anniversary of 9/11. I pray that this nation does not forget the loss of lives from this horrible event. Yesterday conservative commentator Charlie Kirk was murdered, and I worry about what is to come. Please love one another and your family in these trying times - Spark

Random Thought Thread

WValtakis said:
I was "a little" into RC at one point;) The Summit is actually setup for long range FPV w/Dragonlink, a few guys used to get together and we'd bash em all over one of the local parks from the comfort of the shade:cool:

View attachment 1540068 View attachment 1540069

The Wraith was a long term project, the billet Titanium bumper/links/sliders were all done by me as well as hogging out and backlighting the Rogue Elements billet dash kit and most of the scale touches.

View attachment 1540072 View attachment 1540077 View attachment 1540078

Oh, and the 1/5 scale is electric now, cuz I'm a California hippy;)

View attachment 1540083
Click to expand...
The yoshi one gets my vote for coolest of your collection.
 
Gravelface said:
Any thoughts or discussion into a Carothers folder? Collaboration with Lorien.....

nice 4” blade....

also, why are there no southern style pizzas. Frog legs. Gumbo toppings. Beignet breakfast pizza.
Click to expand...

I'm in the preliminary stages of developing a design for submission at some point within the year
 
Gravelface said:
Any thoughts or discussion into a Carothers folder? Collaboration with Lorien.....

nice 4” blade....

also, why are there no southern style pizzas. Frog legs. Gumbo toppings. Beignet breakfast pizza.
Click to expand...
Down the bayou there's a pizza joint called noble Roman's. They have a gumbo pizza :Chicken, andouille sausage, bell peppers, onion, and mozzarella. They also have one called down the bayou: Pepperoni, beef, shrimp, onion, jalapeños, bell pepper, black olives, and mozzarella. Haven't tried them but some people say it's good and others aren't a fan. I just know that I never order gumbo in any restaurant because my grandma made the best.
 
Couldn't one consider BBQ pizza - which is quite common - a southern style pizza? Anyway, maybe I'm missing something, but other than Hawaiian pizza, I am not aware of any other American regional style pizzas . . . midwest style, or west coast style, etc. Sure, there is Chicago deep dish, and Detroit-style pan, etc. . . . but those names just refer to where they originated, not anything about the toppings or pizza itself which is specifically connected to the city/region like a beignet pizza or gumbo pizza would be associated with Louisiana. If place of origin alone is the standard, then one could consider the Magic Mushroom pizza to be a southern style pizza I guess. Maybe New Haven white clam pizza could be considered a regional style - but other than that and Hawaiian, I'm drawing a blank.

I like to make a psuedo-Rueben pizza at home. I use pastrami (> corned beef), mozzarella and swiss cheese, sauerkraut, and a brown mustard sauce in place of traditional tomato or white sauce. I think it's great, but not sure if it has a region . . .
 
vxd said:
No sharpening choil please. It's easy to add if you want one.
Click to expand...
Why should I have to modify a knife for which I paid good money to add something that every decent folding knife should already have? Anyway, I have neither the tools, skills, or ability to add a choil to a knife without butchering it. No choil = include me out.
 
fonedork said:
Damn, only one of these is decent
View attachment 1541634
Click to expand...

To me, they do seem somewhat suboptimal in that regard. Every one of those could be tweaked to incorporate a dropped edge or some other minor detail that (to me) would have no negative bearing on any other aspect of the design but would allow better sharpening.
 
You must log in or register to reply here.
Back
Top