Clearly, you know it’s green, but I suspect you don’t know just how green it is! That’s really green!
How to choose from that selection? I’ve narrowed my choices down to the Borsalino Gorasgu Palladio, the Staalmeester lords hat, and the Wormser, followed by the beautiful green Borsalino.
Loads of catching up to do after my trip to Australia. Only one hat for me over that time, though. I had an Akubra Blue Mountains waiting for me at the hotel when I arrived. Since I was the photographer, I haven’t got photos of the hat for the trip. I just put it on for some pics today.
The...
Have you talked to Peter & Cathrine re the felts? The Molbech and the Alberti used to be his reshapable hats, but that has been removed from the description. I was considering an Alberti for my last Hornskov and asked them about it. Cathrine said that they could do it as a reshapable hat for...
Back from Australia last night. Exhausted. Winding down.
The Akubra Blue Mountains, that was waiting for me at my hotel, has been looking after my head the last few days.
I couldn’t find the What Hat is Waiting For You Today thread, so this’ll have to do. I head off to Australia today with 65 screaming 6th graders on our first overseas school trip for five years. Waiting for me at the hotel will be an Akubra Blue Mountains in bluegrass green.
No problem at all. The jingisukan comes from Hokkaido. It’s really supposed to be made with mutton, but it’s not easy to find in Wakayama, and it’s pretty expensive. We went for pork & chicken.
I had been dreaming about getting a Blackstone a while back and came across the cooking disc. I...
It’s called a jingisukan (Genghis Kahn) pan. They’re not expensive over here. Dunno how you’ll go finding one in your neck of the woods. I could send one to you if you can’t find one, though being cast iron, they’re pretty heavy, so postage may cost a bit.
Nothing too tricky here. It’s all about the pan. You cook the meat on the dome and the veggies around the edges cook in the fat and juices that drip down from the meat. Simple but very tasty.
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