Art Glass Drip Tips
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Good morning,
DW, I guess I gave you some bad advice.....don't order from Kosmic glass! I guess he doesn't deliver products people have paid for. Luckily, someone warned me before I went a and bought one of his tanks. Thought I'd pass along the favor. BTW. He's also just changed his company name to Kana Glass Vapes.
DW, I guess I gave you some bad advice.....don't order from Kosmic glass! I guess he doesn't deliver products people have paid for. Luckily, someone warned me before I went a and bought one of his tanks. Thought I'd pass along the favor. BTW. He's also just changed his company name to Kana Glass Vapes.
I tried it out before it went in the kiln and it works just fine no matter the position. I could see making a few for the site!
I hear you! It's definitely a handy skill set when it comes to TrippyTips r&d.
Mornin all! Hope y'alls Easter weekend's going well.
Gratz, Brew on the weight loss and Fudgey on the job! You guys rock!
Bert, love the swivel trippy. One of those would be great for lounging in bed.
Well I broke down last night and bought another VAMO. Black chrome this time. One of my twists is acting wonky, so I'm afraid it's on its last leg. If any of you want a Vamo, vapor alley has the best price ($49.99) and they have the chrome and black chrome models. They've got SS on back-order.
TJ or others, a cooking question. An onion is a single unit; thus, when the recipe says to chop an onion, you do so. Garlic, on the other hand is a bulb consisting of many cloves. So the recipe will call for 3 cloves, minced for example. Here's my question: the shallot. Structurally, it's somewhere between the onion and garlic, in that it generally comes in 2-3 parts that look like garlic cloves on steroids. So when the recipe calls for 1 shallot, is that the whole shallot or one "clove"?
Gratz, Brew on the weight loss and Fudgey on the job! You guys rock!
Bert, love the swivel trippy. One of those would be great for lounging in bed.
Well I broke down last night and bought another VAMO. Black chrome this time. One of my twists is acting wonky, so I'm afraid it's on its last leg. If any of you want a Vamo, vapor alley has the best price ($49.99) and they have the chrome and black chrome models. They've got SS on back-order.
TJ or others, a cooking question. An onion is a single unit; thus, when the recipe says to chop an onion, you do so. Garlic, on the other hand is a bulb consisting of many cloves. So the recipe will call for 3 cloves, minced for example. Here's my question: the shallot. Structurally, it's somewhere between the onion and garlic, in that it generally comes in 2-3 parts that look like garlic cloves on steroids. So when the recipe calls for 1 shallot, is that the whole shallot or one "clove"?
Evening Tipsters, just going off to bed I have been sleeping 12 hour lots lately, crazy for a girl that's used to 4 hours a night.
Bert I love the new tip any chance you will make some. I love one when I am reading bed.
Amber your marbles are beautiful I am so proud of you for creating such beautiful items.
Melissa has been in and out of hospital the last couple of days, they wanted to induce the baby but no beds available or Doctors so each time she is sent home to rest.
Still could be a Easter baby yet, poor thing is terrified after having to be with women screaming having their babies while she sitting listening to all this. Now she is terrified.
The Dragon Warrior needs to be on point duty while this is happening just to make sure she is okay. Can't have my baby girl and granddaughter upset.
Dragon Warrior
Bert I love the new tip any chance you will make some. I love one when I am reading bed.
Amber your marbles are beautiful I am so proud of you for creating such beautiful items.
Melissa has been in and out of hospital the last couple of days, they wanted to induce the baby but no beds available or Doctors so each time she is sent home to rest.
Still could be a Easter baby yet, poor thing is terrified after having to be with women screaming having their babies while she sitting listening to all this. Now she is terrified.
The Dragon Warrior needs to be on point duty while this is happening just to make sure she is okay. Can't have my baby girl and granddaughter upset.
Dragon Warrior
Grandma to the rescue DW. 
This story sounds a bit familiar, sorta. My sister was in labor with her first-born for 3 days! She started contractions and they went to the hospital only to find out she wasn't dilating. So they gave her something to stop the contractions and sent her home. When it wore off, the contractions started back and off they went back to the hospital. This went on for 3 days
. Needless to say, I learned some new cuss-words during that time.
This story sounds a bit familiar, sorta. My sister was in labor with her first-born for 3 days! She started contractions and they went to the hospital only to find out she wasn't dilating. So they gave her something to stop the contractions and sent her home. When it wore off, the contractions started back and off they went back to the hospital. This went on for 3 days
. Needless to say, I learned some new cuss-words during that time.
Hi Reidus, I will be a force to be reckon with concerning my family.Dragon Warrior at her best. Can't wait I am so excited to hold this little angel.
Grandma to the rescue DW.
This story sounds a bit familiar, sorta. My sister was in labor with her first-born for 3 days! She started contractions and they went to the hospital only to find out she wasn't dilating. So they gave her something to stop the contractions and sent her home. When it wore off, the contractions started back and off they went back to the hospital. This went on for 3 days
I just saw this trailer and had to share. It's a hoot and it definitely shows my age, lol.
How many of you actually remember the original Star Trek? And no, not from syndication, lol.
How many of you actually remember the original Star Trek? And no, not from syndication, lol.
I always loved how Kirk was able to source gunpowder from the available minerals of the planet. All to get the girl! !
Sent from my Samsung Galaxy S3 using Tapatalk 2. Please forgive any obvious errors
Sent from my Samsung Galaxy S3 using Tapatalk 2. Please forgive any obvious errors
Oh and not to forget my manners, Good Afternoon Trippyville! I hope everyone is enjoying a well deserved day off.
Dragon Warrior, you're an inspiration to us all! ! If only everybody had a heart as big & strong as yours.
Bert,
The swivel Trippy rocks and it would really benefit the REO big time!
Well I'm finishing coffee and then off to workout. BBL. Brew
Sent from my Samsung Galaxy S3 using Tapatalk 2. Please forgive any obvious errors
Dragon Warrior, you're an inspiration to us all! ! If only everybody had a heart as big & strong as yours.
Bert,
The swivel Trippy rocks and it would really benefit the REO big time!
Well I'm finishing coffee and then off to workout. BBL. Brew
Sent from my Samsung Galaxy S3 using Tapatalk 2. Please forgive any obvious errors
Morning Tripsters!!!!
Ok bro the unfortunet part of all that analogy is that when a recipie calls for those ingredients it should either specify an amount such as cup, teaspoon etc... or say small med or lg. After that its based on your best judgement. The other thing is based on how small or large you cut your bulbus vegie. Example there are 3 basic sizes to chopped - fine, med and rough. The smaller you chop the more your gonna need to fill the measurement.
One other factor is the size of each of those bulbus veggies. They all come in dif sizes and shapes so for some it makes it to confounding to really measure. If you google each one of those and look in the pics tab youll see what i mean. Now i dont tell you this to confuse you more. I tell you this so you get a better understanding.
The general concensus among chefs is that when a recipe calls for an onion its usually a med sized onion unless its more specific. Garlic is the same if you break a buld up and seperate them youll get 3 dif sizes mostly sm, med, lg. The way i learned to size garlic better was to group the sizes and take the med (as you stated 3 cloves) then take the lg and or small and put a group together and measure it against the med to make an aporx same size measure so you can keep that in your mind for future measurements.
I remember in school one of the easy ways to do garlic is that 1 Tablespoon small chopped garlic is about 3 cloves and 1 teaspoon is 1 clove. For an onion 1/2 a med size onion at a chop of lets say sm to med is half a cup. And for shallots i would say that measurment wise falls closer to the garlic cove.
Now for me i prefer to buy the already chopped garlic in large jars. I dont care what anyone says it tastes exactly the same when you cook it and saves time and well worth the money for the time it saves. The only time i use whole garlic now is if a recipe calls for paper thin slices of garlic. Also the jared garlic is at a good small chop which works for everything and if a recipe calls for fine chop its easier because your basicly almost there and just need to chop it a bit more yourself for your needs.
Onions when i get them home i prep those ahead of time. Why you ask? Because those basic cuts can easilly be used with anything. In order of how i cut them to save time is this. Sliced, med to small dice then finely chopped. Put them in seperate baggies and then they are ready to use when i need them and saves cooking time. I save a few whole ones in case i need onion rings for sandwhiches or frying.
How i do each of the onion preps is as follows.
Never cut off the the root end of an onion or shallot. You know where the hair like strands are. Because thats what will hold the bulb together as you cut. Always cut your bulb from the top area where the pointie hat looking area is. When your close to the root area youll notice the buld doesnt have the seperation membranes like the rest and thats when your done and throw that part away.
ALSO a tip put your onions and shallots in the fridge and let them get nice and cold doing this will help prevent the onion and shallot fumes from making you cry!!! As well as making sure your Knifes are very sharp to cut through things easily. If your knifes are dull your asking for trouble in more ways then one and you will waste a lot of food, time and energy and increases the chances of hurting yourself!
To do the slices i was refering to above is i cut the onion in half then peel. This makes peeling your onions way easier! Do this with all your onions because this leads to the other cuts.
OK so now you have all the onions your gonna prep for your cooking for the week right and you say now what. So you need to guesstimate how much of each cut your gonna need. Dont worry if you do to much of any you can use the left overs for almost anything.
So take how ever many you decide your gonna use sliced. Put the cut side down and slice to desired thin or thickness. Waalaa your done. From here you can decide on other cuts as well.
To do chopped in diff sizes follow this vid. The only thing i dont do is what the vid calls horizontil cut because the onion and shallot have natural ones already. The smaller the parralel cut you make the finer the chop.
Hope this helps!
Mornin all! Hope y'alls Easter weekend's going well.
Gratz, Brew on the weight loss and Fudgey on the job! You guys rock!
Bert, love the swivel trippy. One of those would be great for lounging in bed.
Well I broke down last night and bought another VAMO. Black chrome this time. One of my twists is acting wonky, so I'm afraid it's on its last leg. If any of you want a Vamo, vapor alley has the best price ($49.99) and they have the chrome and black chrome models. They've got SS on back-order.
TJ or others, a cooking question. An onion is a single unit; thus, when the recipe says to chop an onion, you do so. Garlic, on the other hand is a bulb consisting of many cloves. So the recipe will call for 3 cloves, minced for example. Here's my question: the shallot. Structurally, it's somewhere between the onion and garlic, in that it generally comes in 2-3 parts that look like garlic cloves on steroids. So when the recipe calls for 1 shallot, is that the whole shallot or one "clove"?
Ok bro the unfortunet part of all that analogy is that when a recipie calls for those ingredients it should either specify an amount such as cup, teaspoon etc... or say small med or lg. After that its based on your best judgement. The other thing is based on how small or large you cut your bulbus vegie. Example there are 3 basic sizes to chopped - fine, med and rough. The smaller you chop the more your gonna need to fill the measurement.
One other factor is the size of each of those bulbus veggies. They all come in dif sizes and shapes so for some it makes it to confounding to really measure. If you google each one of those and look in the pics tab youll see what i mean. Now i dont tell you this to confuse you more. I tell you this so you get a better understanding.
The general concensus among chefs is that when a recipe calls for an onion its usually a med sized onion unless its more specific. Garlic is the same if you break a buld up and seperate them youll get 3 dif sizes mostly sm, med, lg. The way i learned to size garlic better was to group the sizes and take the med (as you stated 3 cloves) then take the lg and or small and put a group together and measure it against the med to make an aporx same size measure so you can keep that in your mind for future measurements.
I remember in school one of the easy ways to do garlic is that 1 Tablespoon small chopped garlic is about 3 cloves and 1 teaspoon is 1 clove. For an onion 1/2 a med size onion at a chop of lets say sm to med is half a cup. And for shallots i would say that measurment wise falls closer to the garlic cove.
Now for me i prefer to buy the already chopped garlic in large jars. I dont care what anyone says it tastes exactly the same when you cook it and saves time and well worth the money for the time it saves. The only time i use whole garlic now is if a recipe calls for paper thin slices of garlic. Also the jared garlic is at a good small chop which works for everything and if a recipe calls for fine chop its easier because your basicly almost there and just need to chop it a bit more yourself for your needs.
Onions when i get them home i prep those ahead of time. Why you ask? Because those basic cuts can easilly be used with anything. In order of how i cut them to save time is this. Sliced, med to small dice then finely chopped. Put them in seperate baggies and then they are ready to use when i need them and saves cooking time. I save a few whole ones in case i need onion rings for sandwhiches or frying.
How i do each of the onion preps is as follows.
Never cut off the the root end of an onion or shallot. You know where the hair like strands are. Because thats what will hold the bulb together as you cut. Always cut your bulb from the top area where the pointie hat looking area is. When your close to the root area youll notice the buld doesnt have the seperation membranes like the rest and thats when your done and throw that part away.
ALSO a tip put your onions and shallots in the fridge and let them get nice and cold doing this will help prevent the onion and shallot fumes from making you cry!!! As well as making sure your Knifes are very sharp to cut through things easily. If your knifes are dull your asking for trouble in more ways then one and you will waste a lot of food, time and energy and increases the chances of hurting yourself!
To do the slices i was refering to above is i cut the onion in half then peel. This makes peeling your onions way easier! Do this with all your onions because this leads to the other cuts.
OK so now you have all the onions your gonna prep for your cooking for the week right and you say now what. So you need to guesstimate how much of each cut your gonna need. Dont worry if you do to much of any you can use the left overs for almost anything.
So take how ever many you decide your gonna use sliced. Put the cut side down and slice to desired thin or thickness. Waalaa your done. From here you can decide on other cuts as well.
To do chopped in diff sizes follow this vid. The only thing i dont do is what the vid calls horizontil cut because the onion and shallot have natural ones already. The smaller the parralel cut you make the finer the chop.
Hope this helps!
Thanks, TJ. I've long been using the 1tsp. garlic = one clove myself, as well as I chop an onion just like the video. Hey, I'm a Food Network junkie. 
Oh, and I'm a firm believer in sharp knives. I use my steel after every use and I have one of these as well:
http://www.basspro.com/Smith%E2%80%99s-Deluxe-Knife-and-Hook-Sharpener/product/1301021725/
K then, I'm doing Peas and Pancetta, and the recipe calls for one shallot, sliced. Since it's going to be sauteed and put in a pound of peas, I'm going with slicing the whole thing rather than 1 part, as it's mild and the peas are kinda bland on their own.
Oh, and I'm a firm believer in sharp knives. I use my steel after every use and I have one of these as well:
http://www.basspro.com/Smith%E2%80%99s-Deluxe-Knife-and-Hook-Sharpener/product/1301021725/
K then, I'm doing Peas and Pancetta, and the recipe calls for one shallot, sliced. Since it's going to be sauteed and put in a pound of peas, I'm going with slicing the whole thing rather than 1 part, as it's mild and the peas are kinda bland on their own.
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LOL ok i would go with a few med sized shallots then for a pound of peas. And brown your cubed pancetta on low heat so the fat that comes off doesnt burn take out the pancetta turn the heat up a bit and cook the peas in the fat left over from the pancetta. I do that with brussel sprouts and everyone loves them. Oh of course put a tad of olive oil in there to help with burn point of your fat and brown your shallots in there first. Just dont turn the heat to high that you burn the fat your using to cook or the stuff will taste awfull. Also i would add a touch of garlic to that it really enhances the shallot but not chopped use a micro plane on the garlic so it desolves in the food. And add the garlic at the end when almost done so as not to burn the garlic and get a foul taste.
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You pretty much are quoting the recipe, lol. Only difference: you add a minced clove of garlic with the shallots, cook for about a minute, then add the juice from 1 orange, doing all of this over medium-low heat. You raise the heat to medium after adding the juice and add the peas and cook for around 3 minutes, until the peas get tender. Then off-heat, add the orange zest, a tbsp of butter and chopped parsley. I would agree about grating the garlic, but I"m like you: I get my garlic in a jar. Actually, that's not quite true: I buy a couple of heads of garlic, throw them in a mini-chopper and put them a glass jar, covering with good olive oil. It's cheaper than buying it, quick and easy, and I even get garlic-flavored oil out of it.
My favorite way of preparing brussels sprouts is roasting them at 400, after tossing them in olive oil, salt and pepper. I may try your method next time. BTW, I came across a DIY method of making your own pancetta I'm dying to try. I'll just need to ask the butcher if he can get pork belly.
Hey Bert ,
I had a great time at NY Vapefest 2013 . So here's some late night karaoke . Checkout the smooth dancer LOL. he said not to show you.
Trippy Tips were loved and I sold alot of them.
I had a great time at NY Vapefest 2013 . So here's some late night karaoke . Checkout the smooth dancer LOL. he said not to show you.
Trippy Tips were loved and I sold alot of them.
Bro a steel isnt for sharpening just a fyi that is a big mis conseption. A steel is for straightening your blade thats all it does nothing more or less. Dont need to use it after every use it actually will dull the blade. Only use it if you see the blade has small dents or nicks that make the blade not straight edged.
You really need one of these to keep your knifes at peak preformence and they do come in dif models i have the $99 one and works like a charm.
Amazon.com: Chef's Choice 130 Professional Knife-Sharpening Station, Platinum: Kitchen & Dining
TJ, I know a steel's not for sharpening. that's why I have the sharpener. I've looked at electric sharpeners, but making room for yet another appliance is an issue. That''s why I like my little sharpener; yeah it's probably not as good as an electric, but it fits in a drawer, lol.
I was spoiled when I lived in ATL. My apartment not only had a walk-in pantry, but a butler's pantry as well. It was a shock when I moved to my NO apartment with it's closet-sized kitchen, lol. When I bought my house, I was thrilled by the amount of storage. Well, guess what? It's crammed full!
I was spoiled when I lived in ATL. My apartment not only had a walk-in pantry, but a butler's pantry as well. It was a shock when I moved to my NO apartment with it's closet-sized kitchen, lol. When I bought my house, I was thrilled by the amount of storage. Well, guess what? It's crammed full!
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