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  1. larrybard
    Post

    SOLD gyuto.

    All around good looking! And apparently judging by your in-house observer, looks like the cat's meow (if you're familiar with that phrase). GLWS!
    Post by: larrybard, Sep 2, 2018 in forum: Andrei
  2. larrybard
    Post

    Angel Fire knives

    Welcome!
    Post by: larrybard, Jul 13, 2018 in forum: New Member Check-In
  3. larrybard
    Post

    4.5" Wa Petty

    Lovely work. A little too short for me, but otherwise . . . .
    Post by: larrybard, Jun 9, 2018 in forum: Caublestone Cutlery
  4. larrybard
    Post

    What I am about. Who i am.

    Salisbury, North Carolina, I believe.
    Post by: larrybard, Jun 8, 2018 in forum: Caublestone Cutlery
  5. larrybard
    Post

    What I am about. Who i am.

    Fascinating. Looking forward to additional posts by you -- as well as pictures of knives you eventually make.
    Post by: larrybard, Jun 8, 2018 in forum: Caublestone Cutlery
  6. larrybard
    Post

    SOLD KUROSAKI AS 240 KU GYUTO CUSTOM HANDLE

    Congratulations -- to both of you.
    Post by: larrybard, Jun 1, 2018 in forum: Buy/Sell/Trade
  7. larrybard
    Post

    What's cooking?

    When the corn's fresh and sweet enough, I often don't even bother cooking it.
    Post by: larrybard, May 24, 2018 in forum: Food and Drink
  8. larrybard
    Post

    What's cooking?

    $3.86 was the cost of the raw ingredients? Or the cost of the used laptop it looks like you're cooking on?
    Post by: larrybard, May 9, 2018 in forum: Food and Drink
  9. larrybard
    Post

    Breakfast - What's in Your Gullet?

    But the yolks don't look runny!
    Post by: larrybard, May 9, 2018 in forum: Food and Drink
  10. larrybard
    Post

    BBQ The thin blue smoke of tastyness

    ". . . the london broil experimental cook was not so great. Thats going into a chile." Curious -- what went wrong with the london broil? Cooked...
    Post by: larrybard, May 8, 2018 in forum: Food and Drink
  11. larrybard
    Post

    Shun Meiji - Before & After

    Impressive transformation! Well done -- as usual.
    Post by: larrybard, May 8, 2018 in forum: JapaneseKnifeSharpening / Dave Martell Knives
  12. larrybard
    Post

    What's cooking?

    Lucretia, thanks much. I too loosely follow Keller's recipe, but after about 20 minutes at 450 I reduce the temperature to 400. And sometimes I...
    Post by: larrybard, Apr 25, 2018 in forum: Food and Drink
  13. larrybard
    Post

    What's cooking?

    Lucretia, Skin looks nice and crisp (as I like it). And I'll bet the meat was juicy, not dried out. Certainly from appearances I much prefer...
    Post by: larrybard, Apr 23, 2018 in forum: Food and Drink
  14. larrybard
    Post

    Passarounds

    I will also be bringing my very recently acquired example to the ECG. Though it's not a "passaround," anyone attending is welcome to admire --...
    Post by: larrybard, Apr 23, 2018 in forum: Andrei
  15. larrybard
    Post

    205mm Gyuto "Phantasos"

    Beautiful. Congratulations.
    Post by: larrybard, Mar 28, 2018 in forum: Dikristo
  16. larrybard
    Post

    Bleach in stone water.

    I may love some of my knives, but would never sacrifice good drinking alcohol for them. Especially a solution of 20-30% alcohol (40-60 proof).
    Post by: larrybard, Mar 14, 2018 in forum: Sharpening forum
  17. larrybard
    Post

    2018 East Coast Gathering (ECG) - Sunday April 29 in Alexandria, VA

    Or retire before then, and join the similar ranks of some of us other old f***s.
    Post by: larrybard, Mar 2, 2018 in forum: Get togethers, Tastings, Restaurant Openings, Etc
  18. larrybard
    Post

    BBQ The thin blue smoke of tastyness

    I'm a Brooklyn boy, and there sure wasn't any barbecuing in my old neighborhood. (Couldn't put a smoker on the fire escape.)
    Post by: larrybard, Feb 24, 2018 in forum: Food and Drink
  19. larrybard
    Post

    BBQ The thin blue smoke of tastyness

    I hope you didn't try all that catch-up reading on an empty stomach. Would have been torture for me. Until I felt compelled to raid the...
    Post by: larrybard, Feb 23, 2018 in forum: Food and Drink
  20. larrybard
    Post

    Steak Plates

    Their expressions look too guilt-inducing -- as if they're thinking "Eat chickin'." Of course that wouldn't stop any of us, or even give us pause.
    Post by: larrybard, Feb 16, 2018 in forum: The Off Topic Room
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