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#lame

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Public *
Inside the Red Head's Head

Hand Basket

My current audiobook is making me feel like an immature child and it is giving me the giggles.

I am listening to Recursion by Blake Crouch. I’m about 2/3 of the way through and I am really digging it. I keep thinking I know where it’s going and then it curves off to someplace totally unexpected. That’s not what this post is about though.

This post is about how I am a nine year old goofball. One of the characters is named Helena. Every time one of the two readers says the character’s name I insert the words hand basket immediately after it.

Helena (hand basket) said hello.

Helena (hand basket) did something.

Every time I do it I feel like I am going to giggle. What a goof. Sometimes I think that I am going to stop it and I do… briefly. I stop inserting hand basket but instead I insert the word bucket.

Helena (bucket) walked down the hall.

Helena (bucket) opened the door.

Yeah, I am a child. A goofy, lame, immature child.

#audiobooks#books#childish
Public
NicoRey (Forj)

#forj #coutellerie #knife
Ma version du #couteau Plazen, le "Reyzen", #Lame en #acier carbone sandwich 100c6, soir traversante, rondelle en laiton, virole en fer martelée, #manche en noyer stabilisé et huilé. Je finis son étui et je l'envoie a son commanditaire. 🌧️

My version of the Plazen, the 'reyzen',
Sandwich 100c6 carbon #steel #blade, through tang, hammered iron ferrule, stabilized and oiled #walnut #handle. I'm finishing its sheath and sending it to its sponsor.
youtu.be/MvVRuiR93FY?si=u5djX8

Sur un fond de mur en grès rouge, ma main qui tient le couteau droit. Il est courtaud. Il a un aspect rustique mais bien fini et propre.
Public *
Jason Pettus Photography
Here's the latest loaf of homemade bread this winter, smaller and denser than normal for two reasons -- first, because it's cold as hell here in Chicago right now, including in the kitchen of our co-op's ancient 125-year-old building; and second, because it's 50% whole wheat flour, another 25% rye (and 25% white to round it out). That said, the tighter and dryer dough responded well to my curved lame (lah-MAY), and here I got that fabled lip crust you're always looking for in your $7 artisanal loaves at the farmer's market and on Instagram. Another semi-blurry stenciling using rice flour, but it's at least enough that you can see the pattern!

#bread #breadmaking #wholeWheat #rye #white #rustic #artisanal #home #baking #stencil #riceFlour #lip #lame
A loaf of homemade bread, shaped in the "boule" style (French for "ball"). The dough was extra dry and extra cold this time, so stayed more compact than usual; but that also made it more amenable to a score with my lame, which holds a razor blade in a curved position. That's why you get the beautiful lip you're seeing, instead of the bread just breaking into two halves there. We also see a delicate, complicated pattern stenciled on top of the bread, using rice flour, but it was inexpertly done and so is semi-blurry. The image has been heavily filtered in the style of Instagram.
A loaf of homemade bread, shaped in the "boule" style (French for "ball"). The dough was extra dry and extra cold this time, so stayed more compact than usual; but that also made it more amenable to a score with my lame, which holds a razor blade in a curved position. That's why you get the beautiful lip you're seeing, instead of the bread just breaking into two halves there. We also see a delicate, complicated pattern stenciled on top of the bread, using rice flour, but it was inexpertly done and so is semi-blurry. The image has been heavily filtered in the style of Instagram.
#lame
Public *
NicoRey (Forj)

#forj #artisanat
Quelques nouveaux #couteau de cuisine #Nakiri
Un en particulier, dont la #lame est en #acier japonais de très grande qualité, le VG10.
C'est un acier inoxydable qui à la particularité d'être très carboné de plus Il est sandwich, "damassé". On voit les couches successives d'aciers différents.
Le manche est en bouleau stabilisé
La mitre en zivicote, wengé et os.

Nakiri #kitchen #knife, VGold10 steel.
Stabilised Birch, bone, wengé, zivicote #wood handle

youtube.com/shorts/hSQxb0hgTM4

Détail du manche, assemblage de 5 plaques différentes Sur la lame on voit aussi les veines de l'acier damassé
4 couteaux de cuisine Nakiri posés sur un billot, vu de haut .
Le couteau en acier vg10 damassé tenu en main devant un mur de pierre.
Public *
Don Magnétophone

#Knife #Couteau #Lame #Blade
#Kizer

Un cadeau que je n'avais pas encore montré ici, mon petit précieux 🥰

Marque : Kizer
Modèle : De L'orme
Design : Justin Lundquist
Lame : 74mm de long, 3mm d'épaisseur
Forme : wharncliffe
Finition : stonewash
Acier : CPM-20CV
(Composition : Carbone 1,9% 🤯 Chrome 20% 😳 Tungstène 0,6% 😵 Molybdène 1% Vanadium 4% Silicium 0,3% Manganèse 0,3%)
Manche : G10
Verrouillage : liner lock
Ouverture : flipper sur roulements

Boîte noire du couteau Kizer De L'orme avec une étiquette indiquant la marque/modèle/référence et code barres.
Pochette noire au logo KIZER
Pochette noire au logo KIZER, le couteau dépasse un peu.
Couteau noir Kizer De L'orme fermé, vu côté gauche (côté opposé au clip de ceinture)
Public
Brilliantcrank

I am so bummed right now.

I just caught news that one of the airship hangers in Tustin, California caught fire and they have to let it burn out. There are two hangers on the former military base and have been in some form of use since the 30’s.

I used to live a mile away from these magnificent buildings and they absolutely played a part in the inspiration to call my blog Airbag.

youtu.be/eKSviyAu0KQ?si=LqBvVp

YouTubeMassive fire burns through historic hangar in TustinBy ABC7
#lame#solame
Replied in thread
Public
Joe Vilas

@caragraph @jenigrant

OK, to be fair, here's the link to the post Google was excerpting:

foodbodsourdough.com/its-often

She has a much better solution farther down:

"If you’re happy with your dough but would like an cleaner surface to score, or more time to score pretty patterns, before baking, place your banneton full of dough into the freezer for 30 minutes, then turn it out, score and bake."

The simplest way to make sourdoughIt’s often about the dough, not the lame…A question that I am often asked is: where can I get a better lame, mine doesn’t seem to work that well? And as much as I have a very beautiful new branded lame I might very happily wish to sell yo…
#bread#baking#noKnead
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