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Far and away the best for an accurate Mongol blade is a Marto, if you can find one. Though the scabbard is garish and inaccurate, the blade is an exact replica of a museum piece from the Imperial era. The blade is actually from the dig that proved the Mongols had swords as far ahead of their...

Sounds like it'd work. I have a blueberry hybrid right now as well, Berry White (blueberry x white widow), and it works well with the 3 kings. Makes me more tired than the 3 kings alone, but that may be from the white widow part.

Also try 3 kings- hybrid of Sour Diesel, OG Kush and Headband. I have some now and it's awesome for pain and muscle spasms but doesn't make me comatose.

If you layer and time it right, it all cooks evenly. Thick sliced bacon, plus either shredded or par-boilied bigger chunks of potato, guarantees it comes out right. Works great in a wood-burning stove too.

I don't even have one yet (still saving up) and I know the price is not a function of greed. In this case it's R&D costs and high quality materials. Heat up time of seconds rather than minutes plus extremely accurate temp control are not cheap things to accomplish. Please do a little reading.

If you dump the eggs right onto the bacon and 'taters without setting them aside, then cover it until the eggs firm up a little, you have a frittata. Officially gourmet food.

I like the comparison to an audiophile who is "willing to pay a premium to hear their 200-gram record collections in the most gratifying analog granularity they can afford". Well, I AM an audiophile. I actually have three new speakers for my surround system in boxes waiting to be set up and...

My OG ticker cloud cured my desktop VAS for over a year. I've only gotten two since, and one of those is the EVO - the other is the HI. Only other desktop unit I want now is the Herbalizer. Portables, no luck curing VAS yet. Maybe when the portable Cloud happens.... Yup, that'll happen...

Trying to find a link to a free copy, given this thread's topic - my current favorite celeb chef is David Chang of Momofuku in NY. He did an entire episode of his 'Mind of a Chef' on eggs. Some truly crazy shit - slow-poached, a deconstructed Benedict, etc. Parts are on youtube - like this...

Sue him for making a frit?????? Goldstein did NOT invent fritted glass, or even using it for gas diffusion in water. Fritted glass has been used in laboratories for at least 15 years from my own experience (I worked at an EPA lab 15 years ago for a while and we had fritted glass all over the...

Hell yeah. My current fave breakfasts are the huevos rancheros and an egg and fresh chorizo torta with avocado and beans, from my local taqueria. Which is so good it's been on Diners, Drive-ins and Dives (Guy Fieri can't cook, and i agree with Jon Hodgman that his very existence is a sign of...

Loves me that fleur de sel.

It's the sexual bit, I think - I've heard Hitchcock go on about that in an interview. Where they come out the chicken, how spoogey raw whites are. Chefs are obsessed with them because of their versatility, from making silky sauces, to desserts like mousses and custards, to really crazy shit...

Unfortunately, in the US a lot of suns aren't really snus, and it can be illegal to import real snus, depending on the state you're in. A bit fucked up. I've been trying with non-aromatics, like balkan blends and Dunhill, for years (sighs for Balkan Sobranie) and have never gotten decent...

You sound a bit like Alfred Hitchcock, though he fell that way about all eggs in all forms, but it was the gooey that freaked him out. His main phobia (in addition to fear of cops :leaf:?). I love my yolks runny so much, I throw them out if they're cooked solid. That's my French and Italian...

Fuck. First time I ever took [psychedelic deleted] was at that movie. Shudder, shudder.

Can't believe i left them off. As your pic shows, it is soooo difficult to keep the yolk runny. That takes some talent.

I have wood floors. Concrete sucks. I stopped buying glass and went back to plastic when living in a place with a concrete floor for a while. Just broke too much. I also have a huge (but now extremely ill) olde english bulldog, who I've come home to find chewing on the OG a number of times...

I've actually done a great deal of cooking with brie, camembert, and the other double- and triple-cream cheeses. Part of the core of French cuisine. Baked brie with fruit, cambozola risotto (combozola is a hybrid of camembert and gorgonzola), champignon and roquefort stuffed filet mignon. But...

Don't be over-worried about breakage. OG ticker is now at around 50 falls (nerve damage in hands) and still cranking. My EVO has now fallen or been dropped 5 times, twice I was sure it was gonna break, but it's fine.