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  1. Jay
    Post

    What's this going to be like?

    It's a bit young for my taste.
    Post by: Jay, Sep 2, 2015 in forum: Food and Drink
  2. Jay
    Post

    First meal when you get back

    Crab and seaweed for me.
    Post by: Jay, Aug 26, 2015 in forum: Food and Drink
  3. Jay
    Post

    Wine, what's in your glass?

    I have a pretty decent Mondavi, a six litre reserve. [ATTACH]
    Post by: Jay, Aug 3, 2015 in forum: Food and Drink
  4. Jay
    Post

    Fat: the 6th Taste?

    I routinely request an order of burnt spinalis dorsi.
    Post by: Jay, Aug 1, 2015 in forum: Food and Drink
  5. Jay
    Post

    For Sale - Martell 160mm Petties

    Damn. Those are nice.
    Post by: Jay, May 14, 2015 in forum: JapaneseKnifeSharpening / Dave Martell Knives
  6. Jay
    Post

    Fo Those Thinking About Trespassing

    "Notis: trespassers will be persecuted to the full extent of 2 mongrel dogs which never was over sochible to strangers and one duble brl Shotgun...
    Post by: Jay, Apr 20, 2015 in forum: The Off Topic Room
  7. Jay
    Post

    Epic meat protein bars. You gotta try them!

    So that's what you wacky kids are calling it these days?
    Post by: Jay, Apr 16, 2015 in forum: Food and Drink
  8. Jay
    Post

    The World's sharpest knife. :D

    Nothing cuts thru pu'er. Even my honesuki bends.
    Post by: Jay, Apr 2, 2015 in forum: The Kitchen Knife
  9. Jay
    Post

    The World's sharpest knife. :D

    I have a similar one for over twenty years, and even though it's a joke, it's a very handy tool. Great for slicing mozzarella, watermelon, frozen...
    Post by: Jay, Mar 28, 2015 in forum: The Kitchen Knife
  10. Jay
    Post

    I already ate too much corned beef

    [MEDIA]
    Post by: Jay, Mar 23, 2015 in forum: Food and Drink
  11. Jay
    Post

    show me your best 1K .

    I tried about a half dozen medium grit stones over the years, and I love my Mizuyama 1200. I have no definitive proof, but I'd swear it's the...
    Post by: Jay, Mar 23, 2015 in forum: Sharpening forum
  12. Jay
    Post

    Caviar - Where to start?

    Start off easy with salmon roe.
    Post by: Jay, Mar 17, 2015 in forum: Food and Drink
  13. Jay
    Post

    New knife

    That's a great look.
    Post by: Jay, Mar 17, 2015 in forum: The Kitchen Knife
  14. Jay
    Post

    I already ate too much corned beef

    Stomach troubles have hit my annual corned beef fest in a major way. Can't wait until I break out the remainders from the fridge, but it won't be...
    Post by: Jay, Mar 17, 2015 in forum: Food and Drink
  15. Jay
    Thread

    I already ate too much corned beef

    Several rounds of corned beef and cabbage, as well as a few Reubens. And it's only March 15th!
    Thread by: Jay, Mar 15, 2015, 19 replies, in forum: Food and Drink
  16. Jay
    Post

    BBQ The thin blue smoke of tastyness

    Potter: pot·ter \ˈpä-tər\ intransitive verb to sit around, smoke cigars, and light fireworks while a brisket is in the smoker
    Post by: Jay, Mar 10, 2015 in forum: Food and Drink
  17. Jay
    Post

    Welcome DwarvenChef

    That's a familiar name.
    Post by: Jay, Mar 10, 2015 in forum: New Member Check-In
  18. Jay
    Post

    sartori cheese- Merlot BellaVitano

    Why not pair it with zinfandel- it's America's wine.
    Post by: Jay, Mar 4, 2015 in forum: Food and Drink
  19. Jay
    Post

    Wooo Hoooo!

    I've done that twice- it's one of the great days of your life. Enjoy it! Now if only my tax bill wasn't the equivalent of another mortgage......
    Post by: Jay, Mar 2, 2015 in forum: The Off Topic Room
  20. Jay
    Post

    Wine, what's in your glass?

    The usual chambré temperature is considered 18-20 degrees Celsius, roughly 64-68F.
    Post by: Jay, Feb 28, 2015 in forum: Food and Drink
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