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Posted: 8/6/2023 10:32:55 PM EDT
[#1]
Quote HistoryOriginally Posted By laxman09: I like the Demko Looking at Hogue options and a few seem nice. Specifically the Hogue Elishewitz A01-Microswitch AUTO Folding Knife 2.75" Thank you for the suggestions Hogue is low key making solid knives. Definitely worth checking out |
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Posted: 8/6/2023 10:34:21 PM EDT
[#2]
Quote HistoryOriginally Posted By doubleplusgood: It was me after a long, exhaustive bacon study. I concluded that Beelers is the finest bacon in the United States of America, and that means the fucking world. 
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Posted: 8/6/2023 10:35:04 PM EDT
[#3]
Quote HistoryOriginally Posted By laxman09: Never even knew they did. They are newer to the knife game. They do make good stuff for the money. |
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Posted: 8/6/2023 10:35:40 PM EDT
[#4]
Quote HistoryOriginally Posted By Star_Scream: That's a solid start. Here's a solid knife Deka with 20CV on sale. The delica is always a great choice but made in Japan. two more misses and fuck bladehq |
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Posted: 8/6/2023 10:37:02 PM EDT
[#5]
Quote HistoryOriginally Posted By WIC: two more misses and fuck bladehq Any better suggestions? |
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Posted: 8/6/2023 10:37:30 PM EDT
[Last Edit: WIC]
[#6]
Quote HistoryOriginally Posted By laxman09: I was considering the launch 4 or 9 but couldn't pull the trigger They hit all your requirements What reason would there be not to pull the trigger? The Launch 15 is the best of the bunch. |
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Posted: 8/6/2023 10:39:55 PM EDT
[#7]
Quote HistoryOriginally Posted By laxman09: Any better suggestions? 
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Posted: 8/6/2023 10:43:01 PM EDT
[#8]
Oh! Actually, I just remembered, I have a Blur I could hook you up on cheap. It is new, factory second if I recall correctly. I should look at my pile of knives some more.
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Posted: 8/6/2023 10:50:17 PM EDT
[#9]
Originally Posted By WIC: They hit all your requirements What reason would there be not to pull the trigger? The Launch 15 is the best of the bunch. They look almost too small to hold securely. The Launch 15 is then bigger than I'd prefer. I have a beat up Endura 4 that's similar in size and I rarely was carrying it anymore. Originally Posted By WIC: Oh! Actually, I just remembered, I have a Blur I could hook you up on cheap. It is new, factory second if I recall correctly. I should look at my pile of knives some more. I'm looking to avoid liner locks, but thank you for the generous offer! |
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Posted: 8/6/2023 10:50:42 PM EDT
[#10]
No sorry, that is a linerlock. Now I am as bad as the others not paying attention to your list.
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Posted: 8/6/2023 10:51:08 PM EDT
[#11]
Quote HistoryOriginally Posted By WIC: I threw it on the grill tonight. I will be dead honest. It was good. Very good. But not wow. Not as good as Wright Thick Sliced Hickory Smoked Maple Bacon. But that is kind of cheating. Compared to Nueskes? ... Well, I should really get some Nueskes for a side by side comparison, but gotta say...Nueskes. Sorry. Quote HistoryOriginally Posted By WIC: Originally Posted By rbb2: Must've been someone else then. I don't know how it will compare to that place you Wisconsin guys are always going on pilgrimages to, but it's really good. I threw it on the grill tonight. I will be dead honest. It was good. Very good. But not wow. Not as good as Wright Thick Sliced Hickory Smoked Maple Bacon. But that is kind of cheating. Compared to Nueskes? ... Well, I should really get some Nueskes for a side by side comparison, but gotta say...Nueskes. Sorry. Don’t grill it’s not called grillon It’s bacon Sheet pan at 425 in the fuckin oven Perfect bacon in 12-14 min For additional greatness apply brown sugar and coarse black pepper before cooking Makes the world’s greatest blt Do it |
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Posted: 8/6/2023 10:51:50 PM EDT
[Last Edit: WIC]
[#12]
Quote HistoryOriginally Posted By laxman09: They look almost too small to hold securely. The Launch 15 is then bigger than I'd prefer. I have a beat up Endura 4 that's similar in size and I rarely was carrying it anymore. Quote HistoryOriginally Posted By laxman09: They look almost too small to hold securely. The Launch 15 is then bigger than I'd prefer. I have a beat up Endura 4 that's similar in size and I rarely was carrying it anymore. Has your wife told you there is no pleasing you? I'm looking to avoid liner locks, but thank you for the generous offer! Yeah, sorry, I forgot. ETA: The Launch 15 is a great size. The Endura 4 is too big because it has the Spyderco hump. |
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Posted: 8/6/2023 11:01:05 PM EDT
[#13]
Quote HistoryOriginally Posted By doubleplusgood: Don’t grill it’s not called grillon It’s bacon Sheet pan at 425 in the fuckin oven Perfect bacon in 12-14 min For additional greatness apply brown sugar and coarse black pepper before cooking Makes the world’s greatest blt Do it Yep. It's the only way I do bacon anymore. If starting from a cold oven I set the timer to check it at 15 minutes, if already warm I start checking at 10. |
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Posted: 8/6/2023 11:01:42 PM EDT
[#14]
Quote HistoryOriginally Posted By doubleplusgood: Don’t grill it’s not called grillon It’s bacon Sheet pan at 425 in the fuckin oven Perfect bacon in 12-14 min For additional greatness apply brown sugar and coarse black pepper before cooking Makes the world’s greatest blt Do it Listen Harriet, I cook it on a sheet pan on the grill to remove the smell from the house. 350-400 is the correct temperature. Anything more than that dries it out too fast. If you coat it in other shit, you are just cheating and you could in theory make even the worst bacon taste like candy. What the hell do they teach in NC schools? |
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Posted: 8/6/2023 11:03:15 PM EDT
[#15]
Quote HistoryOriginally Posted By WIC: Listen Harriet, I cook it on a sheet pan on the grill to remove the smell from the house. 350-400 is the correct temperature. Anything more than that dries it out too fast. If you coat it in other shit, you are just cheating and you could in theory make even the worst bacon taste like candy. What the hell do they teach in NC schools? Why would you do this? Who doesn't want to smell glorious bacon for a few hours? |
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Posted: 8/6/2023 11:04:19 PM EDT
[#16]
1. Because it ends up being days
2. Dog goes gonzo |
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Posted: 8/6/2023 11:05:47 PM EDT
[#17]
Quote HistoryOriginally Posted By WIC: 1. Because it ends up being days 2. Dog goes gonzo 1. Even better! 2. Share. What kind of monster are you? |
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Posted: 8/6/2023 11:07:32 PM EDT
[#18]
This dog is spoiled. She is to the point where she won't eat her kibble in the morning unless you hide some other food in there underneath the kibble.
She gets bacon. On my terms. Not hers. And the bigger concern cooking in the house is that she will burn herself. |
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Posted: 8/6/2023 11:12:08 PM EDT
[#19]
Quote HistoryOriginally Posted By WIC: This dog is spoiled. She is to the point where she won't eat her kibble in the morning unless you hide some other food in there underneath the kibble. She gets bacon. On my terms. Not hers. And the bigger concern cooking in the house is that she will burn herself. Our dogs were like that. We've gone to a raw diet recently, though. Now they get to be picky about what kind of meat they get. Chicken liver seems to be the favorite so far. |
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Posted: 8/6/2023 11:13:28 PM EDT
[#20]
Quote HistoryOriginally Posted By WIC: Has your wife told you there is no pleasing you? She knows I'm extremely particular about things I'll use often. I hate spending money twice. |
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Posted: 8/6/2023 11:17:24 PM EDT
[#21]
Quote HistoryOriginally Posted By rbb2: Our dogs were like that. We've gone to a raw diet recently, though. Now they get to be picky about what kind of meat they get. Chicken liver seems to be the favorite so far. Quote HistoryOriginally Posted By rbb2: Originally Posted By WIC: This dog is spoiled. She is to the point where she won't eat her kibble in the morning unless you hide some other food in there underneath the kibble. She gets bacon. On my terms. Not hers. And the bigger concern cooking in the house is that she will burn herself. Our dogs were like that. We've gone to a raw diet recently, though. Now they get to be picky about what kind of meat they get. Chicken liver seems to be the favorite so far. My guys love chicken liver |
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Posted: 8/6/2023 11:20:13 PM EDT
[Last Edit: doubleplusgood]
[#22]
Who doesn’t like the smell of bacon?
Wtaf? I hope they come out with a bacon air freshener Maybe the vagina candle lady will get the idea |
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Posted: 8/6/2023 11:20:18 PM EDT
[Last Edit: WIC]
[#23]
Quote HistoryOriginally Posted By laxman09: She knows I'm extremely particular about things I'll use often. I hate spending money twice. I stand by my rec. Ticks all the boxes other than being 3.5, which is better for sammich cutting anyways. ETA: also, you are allowed to own more than one knife, so it is not like you aree spending money twice for one thing, at worst you are spending money twice for two things. You have me looking at my sell pile again. Do you need a slip joint? I have some good ones, tempted to pull them out and put them in rotation myself. |
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Posted: 8/6/2023 11:20:55 PM EDT
[#24]
Quote HistoryOriginally Posted By doubleplusgood: Who doesn’t like the smell of bacon? Wtaf? I hope they come out with a bacon air freshener It's not exactly professional going to the office smelling like bacon. |
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Posted: 8/6/2023 11:22:56 PM EDT
[#25]
Quote HistoryOriginally Posted By WIC: It's not exactly professional going to the office smelling like bacon. Quote HistoryOriginally Posted By WIC: Originally Posted By doubleplusgood: Who doesn’t like the smell of bacon? Wtaf? I hope they come out with a bacon air freshener It's not exactly professional going to the office smelling like bacon. The fuck it isn’t Shows affluence and power Them pork belly’s and railroads |
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Posted: 8/6/2023 11:24:13 PM EDT
[#26]
Is that what you tell all your coworkers when you show up all smelly and greasy?
Oh wait...no one works with you...wonder why... |
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Posted: 8/6/2023 11:29:31 PM EDT
[#27]
Man, when you show up smelling of bacon
Everybody knows you the winner (edit to inform all the newcomers I just bought a smoker and I’m going to cut up meat smokin crazy) This is my new progressively, degenerative insanity. I’m going to be smoking, bacon, ribs, brisket, pork, shoulder, and all that other shit. |
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Posted: 8/6/2023 11:29:53 PM EDT
[#28]
Quote HistoryOriginally Posted By rbb2: Why would you do this? Who doesn't want to smell glorious bacon for a few hours? Quote HistoryOriginally Posted By rbb2: Originally Posted By WIC: Listen Harriet, I cook it on a sheet pan on the grill to remove the smell from the house. 350-400 is the correct temperature. Anything more than that dries it out too fast. If you coat it in other shit, you are just cheating and you could in theory make even the worst bacon taste like candy. What the hell do they teach in NC schools? Why would you do this? Who doesn't want to smell glorious bacon for a few hours? That's what I'm wondering. Unless he burns that too. Burnt bacon smell hangs around a long time.. |
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Posted: 8/6/2023 11:32:35 PM EDT
[#29]
Quote HistoryOriginally Posted By doubleplusgood: Man, when you show up smelling of bacon Everybody knows you the winner (edit to inform all the newcomers I just bought a smoker and I’m going to cut up meat smokin crazy) This is my new progressively, degenerative insanity. I’m going to be smoking, bacon, ribs, brisket, pork, shoulder, and all that other shit. My favorite is 3 2 1 ribs. Super easy, hard to mess up, and all kinds of ways to tweak it. |
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Posted: 8/6/2023 11:33:47 PM EDT
[#30]
Oh, cut the guy a break he’s from Wisconsin and they have very little going for them already
We should pity him when he begins to talk about barbecue and just let him think he knows what he’s talking about |
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Posted: 8/6/2023 11:42:57 PM EDT
[#31]
Quote HistoryOriginally Posted By doubleplusgood: Man, when you show up smelling of bacon Everybody knows you the winner (edit to inform all the newcomers I just bought a smoker and I’m going to cut up meat smokin crazy) This is my new progressively, degenerative insanity. I’m going to be smoking, bacon, ribs, brisket, pork, shoulder, and all that other shit. I'm no pit master by any stretch but I much prefer my own pork shoulder on hickory vs. any available around here, and I love doing chicken hindquarters (or anything else but hindquarters are the best part of the bird anyway and super cheap if you buy them on their own) on fruit wood. |
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Posted: 8/7/2023 12:12:04 AM EDT
[Last Edit: DFARM]
[#32]
Originally Posted By laxman09: Never ventured into this thread bc I'm not a knife guy, but find myself in need after losing my current edc knife in Myrtle Beach last week. Was sent from this thread I started to ask in here for advice... What I'm looking for: Folder NO liner lock (frame lock is ok I guess) Prefer no longer than 3" blade Assisted/ push button open would be nice Hopefully USA made Budget is around $100 +/- a little of it seems worth it. I'm not fancy, just need something strong, not too bulky, and durable. Any suggestions are appreciated! Pm2 or 3 gets you everything but assisted/auto. The compression lock is awesome. Kershaw makes a lot of good assisted knives in your budget but they'll be liner or frame locks. I haven't played with any of their autos besides opening one in a store. They seem pretty well made. Action was nice but it didn't have a safety for the button. The hogue deka looks awesome and they seem very well made. See below for my issue. I believe some of the boker plus autos are us made. Maybe one of those will catch your eye? Originally Posted By SecretSquirell: It's fun. Fidgit factor is high. https://www.ar15.com/media/mediaFiles/204916/20230323_164947-2756616.jpg I have almost bought one twice now in stores but I keep wishing it had a ~3.5" blade. They're just on the small side for my preference. I love the blade shape and grinds though. |
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Posted: 8/7/2023 8:29:45 AM EDT
[#33]
Quote HistoryOriginally Posted By WIC: yeah, I can get with that. Quote HistoryOriginally Posted By WIC: Originally Posted By 80085: I like tequila - but never straight. Why drink gasoline? Yuck. yeah, I can get with that. |
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Posted: 8/7/2023 9:02:37 AM EDT
[#34]
On a general basis. I have had good tequila straight before. It has been a few years though. Harder to find when it is not your norm.
Plus, bourbon. |
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Posted: 8/7/2023 12:46:14 PM EDT
[#35]
Quote HistoryOriginally Posted By DFARM: The hogue deka looks awesome and they seem very well made. See below for my issue. I think Im going to go with the Hogue Deka Wharncliffe Black Magnacut FDE Polymer ABLE Lock Folder 24367 |
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Posted: 8/7/2023 2:37:13 PM EDT
[#36]
Quote HistoryOriginally Posted By laxman09: I think Im going to go with the Hogue Deka Wharncliffe Black Magnacut FDE Polymer ABLE Lock Folder 24367 Awesome! I'm sure it's a great knife, I've just found that I prefer bigger knives for my primary blade. |
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Posted: 8/7/2023 2:45:49 PM EDT
[#37]
Quote HistoryOriginally Posted By WIC: I threw it on the grill tonight. I will be dead honest. It was good. Very good. But not wow. Not as good as Wright Thick Sliced Hickory Smoked Maple Bacon. But that is kind of cheating. Compared to Nueskes? ... Well, I should really get some Nueskes for a side by side comparison, but gotta say...Nueskes. Sorry. Wow, I feel like I'm watching a paradigm shift. |
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Posted: 8/7/2023 2:46:20 PM EDT
[#38]
Quote HistoryOriginally Posted By laxman09: I was considering the launch 4 or 9 but couldn't pull the trigger Or push the button? Ba dum tiss |
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Posted: 8/7/2023 2:47:13 PM EDT
[#39]
Quote HistoryOriginally Posted By laxman09: This one does look nice... https://pics.knifecenter.com/eyJidWNrZXQiOiAiZmlsZXMua25pZmVjZW50ZXIuY29tIiwia2V5IjogImtuaWZlY2VudGVyL2hvZ3VlL2ltYWdlcy9ITzI0MzY3XzEuanBnIiwiZWRpdHMiOiB7InJlc2l6ZSI6IHsid2lkdGgiOiA0MTQsImhlaWdodCI6IDMxNSwiZml0IjogImNvbnRhaW4iLCJiYWNrZ3JvdW5kIjogeyJyIjogMjU1LCJnIjogMjU1LCJiIjogMjU1LCJhbHBoYSI6IDF9fX19 It does. I really like the color scheme |
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Posted: 8/7/2023 2:47:43 PM EDT
[#40]
Quote HistoryOriginally Posted By SecretSquirell: It's fun. Fidgit factor is high. https://www.ar15.com/media/mediaFiles/204916/20230323_164947-2756616.jpg Well damn that looks better than the ads |
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Posted: 8/7/2023 4:16:07 PM EDT
[#41]
Quote HistoryOriginally Posted By WIC: On a general basis. I have had good tequila straight before. It has been a few years though. Harder to find when it is not your norm. Plus, bourbon.  TLDR: Take a mental snapshot - these are all GTG traditional* tequilas to look for with no additives.  *You have to put some time in to learn which ones are first off additive free (most, even expensive and very expensive, have added color & flavor, even for 100% agave). Further, those that use a more traditional approach for cooking and to some degree extraction (which usually comes along with being pure as above). Real real traditional would be like in a clay pot in a pit, but traditional in a production sense means in a "hornos oven" which gently steams & low temp bakes the agave to convert the starch to fermentable sugar. They start out about as sweet as a potato.... This imparts good flavor after fermentation (sweetness and fruitiness). The less favorable standard way is to instead use an industrial autoclave to reduce the time from a day or two to 6 hours with higher temps & pressure, which affects flavor. For extraction, a big wheel is traditionally used to crush them after cooking, and more industrial approaches use a roller mill which makes different particle sizes that may also affect flavor. Where it gets really bad is the completely un-traditional "diffusion" method, used by e.g. Sauza, that does both cooking and extraction at once by shredding the agave while still fresh, steaming it in a diffuser with some sulfuric acid added, then heating it for a couple of hours to hydrolyze the starch. That process is thought to produce the most inferior flavor and complexity. |
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Posted: 8/7/2023 4:48:31 PM EDT
[#42]
Well, my uninformed collection is as seen here. You will note, 1/3 of it isn't even technically Tequila, and the other 2/3 remains unopened. I certainly do not claim to be a connoisseur.
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Posted: 8/7/2023 4:49:09 PM EDT
[#43]
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Posted: 8/7/2023 4:49:53 PM EDT
[#44]
good ingenuity I guess...
 
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Posted: 8/7/2023 5:14:52 PM EDT
[#45]
Quote HistoryOriginally Posted By doubleplusgood: It was me after a long, exhaustive bacon study. I concluded that Beelers is the finest bacon in the United States of America, and that means the fucking world.  Attached FileEven yer knife knows better. 
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Posted: 8/7/2023 5:18:24 PM EDT
[#46]
 Had to hydrate this morning before working out. Like this new Mexican sparkling water. I may have to buy more. |
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Posted: 8/7/2023 5:33:17 PM EDT
[Last Edit: sywagon]
[#47]
Quote HistoryOriginally Posted By WIC: Well, my uninformed collection is as seen here. You will note, 1/3 of it isn't even technically Tequila, and the other 2/3 remains unopened. I certainly do not claim to be a connoisseur. https://i.imgur.com/bGU545O.jpg The Don Julio is highly sought after and they make it sound like it is carefully crafted, but it is reportedly sweetened. I'd certainly drink it neat anyways, and if someone gave it to you it was still a thoughtful gift. Just not for "purists". The Hornitos will be fine in cocktails. I'm not any kind of expert - I followed advise given in the big GD thread, the OP of which at least has a very impressive collection and a lot of knowledge. https://www.ar15.com/forums/general/Agave-Spirits-101-Tequila-Mezcal-Bacanora-Raicilla-Sotol-/185-2240620/ |
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Posted: 8/7/2023 6:36:25 PM EDT
[Last Edit: SecretSquirell]
[#48]
Quote HistoryOriginally Posted By sywagon: TLDR: Take a mental snapshot - these are all GTG traditional* tequilas to look for with no additives. https://i.imgur.com/kFJexgW.jpg *You have to put some time in to learn which ones are first off additive free (most, even expensive and very expensive, have added color & flavor, even for 100% agave). Further, those that use a more traditional approach for cooking and to some degree extraction (which usually comes along with being pure as above). Real real traditional would be like in a clay pot in a pit, but traditional in a production sense means in a "hornos oven" which gently steams & low temp bakes the agave to convert the starch to fermentable sugar. They start out about as sweet as a potato.... This imparts good flavor after fermentation (sweetness and fruitiness). The less favorable standard way is to instead use an industrial autoclave to reduce the time from a day or two to 6 hours with higher temps & pressure, which affects flavor. For extraction, a big wheel is traditionally used to crush them after cooking, and more industrial approaches use a roller mill which makes different particle sizes that may also affect flavor. Where it gets really bad is the completely un-traditional "diffusion" method, used by e.g. Sauza, that does both cooking and extraction at once by shredding the agave while still fresh, steaming it in a diffuser with some sulfuric acid added, then heating it for a couple of hours to hydrolyze the starch. That process is thought to produce the most inferior flavor and complexity. Quote HistoryOriginally Posted By sywagon: Originally Posted By WIC: On a general basis. I have had good tequila straight before. It has been a few years though. Harder to find when it is not your norm. Plus, bourbon. TLDR: Take a mental snapshot - these are all GTG traditional* tequilas to look for with no additives. https://i.imgur.com/kFJexgW.jpg *You have to put some time in to learn which ones are first off additive free (most, even expensive and very expensive, have added color & flavor, even for 100% agave). Further, those that use a more traditional approach for cooking and to some degree extraction (which usually comes along with being pure as above). Real real traditional would be like in a clay pot in a pit, but traditional in a production sense means in a "hornos oven" which gently steams & low temp bakes the agave to convert the starch to fermentable sugar. They start out about as sweet as a potato.... This imparts good flavor after fermentation (sweetness and fruitiness). The less favorable standard way is to instead use an industrial autoclave to reduce the time from a day or two to 6 hours with higher temps & pressure, which affects flavor. For extraction, a big wheel is traditionally used to crush them after cooking, and more industrial approaches use a roller mill which makes different particle sizes that may also affect flavor. Where it gets really bad is the completely un-traditional "diffusion" method, used by e.g. Sauza, that does both cooking and extraction at once by shredding the agave while still fresh, steaming it in a diffuser with some sulfuric acid added, then heating it for a couple of hours to hydrolyze the starch. That process is thought to produce the most inferior flavor and complexity. The last time I had tequila was snorting it in a bar in WY about  
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Posted: 8/7/2023 6:40:42 PM EDT
[#49]
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Posted: 8/7/2023 6:41:39 PM EDT
[#50]
Quote HistoryOriginally Posted By WIC: two more misses and fuck bladehq I forgot which one you did not like. |
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