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Posts by MikeLM

Back in the day when we lived on Puget Sound, geoducks were there, but not much harvested because they lurked 2-3 feet down in soupy sand and were very hard to dig up due to the sand collapsing as you dug.  You wound up squirming your entire arm down into the sand, with your cheek against the wet sand, and you had to get your hand under the critter to lift it.  If you pull on the siphon, it just breaks off.  We just went after the much easier clams, oysters, and sometimes...
Dharma'   OK, you've got us all on the edge of our seats...   Please let us know how it turned out!   Mike Well, if it was a disaster, you could lie a little!  
For openers, search this forum: there have been dozens of threads about starting a crepes business.   Mike Well, it's seemed like dozens
RP'-   Take a look at   http://www.sharpeningsupplies.com/DMT-C24.aspx   I'm sure they can supply something lightweight that will fill the bill.   I did a lot of backpacking back in the day and I sure understand the weight thing!   Mike   edit: Well, thinking about it, you're certainly at the opposite ends of the sharpening spectrum with an axe and a razor.  Also take a look at   http://www.leevalley.com/default.aspx   They have a lot of sharpening...
Best wishes for a speedy recovery, mjb.  And looking forward to those videos.   Mike
Now that is a spooky cartoon!   Mike  
Well, Luis...   I took your survey and, as ff-girl said, it was easy to get through. I hope enough others from this community will give you a hand to really help out!   I found it hard to discern the focus of the questions,  as you described it in your posts above.   So- I'm looking forward to seeing your results and conclusions.   Good luck.   Mike
It's a nice problem to have...   I want to spend Sunday afternoon playing in the kitchen, and wonder what to do that might incorporate several of these ingredients, or preferably all of them.  I can certainly do Cajun with the chicken and Andouille, but how could I use all of them at once?  I think first of some pasta dish, but if any of you have some ideas, I would appreciate hearing them!   Thanks   Mike        
So, I gather that a chance for any of us to try a little bit of real Argan oil is not great?     MIke
Well after all- they start Tabasco out by grinding the peppers and the vinegar into a mash, fill oak barrels, and set these barrels out in the Gulf Coast weather for three years.  If it had any tendency to spoil, it woulda spoiled by then! Then they mix the aged mash with salt, bottle it, and it's off to the four corners of the world.   We visited the plant on Avery Island LA some years ago: they took us out behind the plant, and the barrels seemed to stretch to the...
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