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Graham88
Completely surprised by the lack of blade diversity here on Drop...
I’ve been a collector of Blades since before my teens, and a retailer coming up on 15… or maybe 20 years. Drop has really been kind of an interesting experience for me, because I do occasionally get to see some unusual tech and sometimes EDC items that otherwise I might not have been aware of. And maybe it’s because I have a deep love of cutlery and bladed weapons, but I find myself trolling through the site looking at it what’s available; and it’s just it’s pretty much the same. And the bladed community here is just always confused me.. every single knife is about the same, they’re almost all drop points and although the handle materials change and brands change.. it’s really just the same knife over and over and over again... occasionally you’ll see a tanto or a slight variant; but rarely… and almost never a serrated blade. And I’m just deeply amazed at this diversion of serrated blades. And I’m just surprised there isn’t more of a request for diversity here.... and I...
Mar 12, 2020
JellyDPhoto
Can we get Sony E-Mount or other mirrorless camera options please..
Would be nice to see some Sony E mount full frame cameras on here. I currently shoot with a A99 and they killed the lense path for better or more option lenses and now is all E-Mount. 🤔
Jan 13, 2020
RayF
There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
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How do you use your leftovers? Do you buy and cook more than you need to ensure leftover??? Or am I the only one that does this?
Growing up up my mom would always make her “chicken enchiladas“ with leftover 🦃 while they are supper yummy this casserole really does not have much in common with enchiladas.
Are you from the upper Midwest, by chance? Just curious since your mom made "chicken enchiladas" as a casserole that didn't resemble enchiladas much. I'm from up there and I'm well aware how terms like "salad" get applied to some kind of Jello with suspended anything in it.
I once had had a thanksgiving guest show up with their own set of Tupperware to take home leftovers 😳
I have been know to cook an extra turkey just to ensure leftovers
I make a small turkey (13-14 lbs) on the day, and I roast a duck as well because there's never enough dark meat for me. I also claim the parson's nose, left in the oven to crisp up nicely, as the cook's prerogative (I will share it with my daughter if she asks nicely).
Roasted Brussels sprouts with bacon and maple syrup (NY Times recipe) has become one of our traditional sides. I can get people who otherwise hate Brussels sprouts to devour these.
The pan of oyster and chestnut dressing is my personal leftover. Almost no one else eats it, so I spend the rest of the weekend finishing it off. Pan fried, it's better than when it was fresh out of the oven.
I'm Chinese, so the of course the turkey and duck carcasses become the base for congee. Garnished with soy, hot sesame oil, fried ginger and chopped scallions (and a sliced "hundred year old egg" if I happen to have any).
This is the start of the 10 to 15 pounds I generally put on over the course of Thanksgiving/Christmas/New Year's Eve/Chinese New Year.
There is an "enchilada" recipe that I know is Arizonan in origin that is stacks of fried corn tortillas dipped in sauce and then layered with meat and cheese, and then baked. AFAIK, it is an official Arizona Latino dish . Very good, and very filling.
Gravy? No one's gonna eat it, so just leave it in the fridge for four months until it grows mold, then give it to your kid for their science fair project! Winning!
Ingredients: Small flour tortillas - I would say, you will prob need about 15. Cheddar Cheese - either already shredded in a bag or buy a block and shred it yourself. Jar of salsa Left over turkey, dark and white meat, diced up or shredded. No bones. Can of black olives, diced. Can of green chiles, diced 2 cans of refried beans. Some cumin. Some paprika. Sour Cream for garnish if you like.
Step 1 - get a casserole dish out and spray with non stick cooking spray. Step 2 - mix the cans of beans, olives, green chiles and salsa. Step 3 - line the bottom of the dish with one layer of tortillas, with some going up the sides of the dish so that it looks like a pie crust. Step 3 - spread a layer of the bean mix on the tortilla base. Step 4 - place the turkey all over the layer of beans. Step 5 - sprinkle cheese over the turkey layer. Step 6 - place one layer of tortillas over the cheese. Step 7 - repeat step 3, step 4 and step 5. Step 8 - place final layer of tortillas on top and then sprinkle one layer of cheese.
Pop in the oven at 350 and bake for prob about 25-40 mins, watching to make sure nothing burns. The top should be melting.......it doesn't need to be a precise time. Just bake it until it looks like its bubbling a bit.
Take out of the oven and let it cool a bit and then cut a slice. It will be messy....won't stay together as a piece of pie. But is really tasty. REALLY tasty and easy.......
And you can use a tostada, but it's better with a real tortilla IMO. Corn is my choice for sure; flour's better as a wrap or crust setup, and this is a layered setup. AKA...wrap == pita or burrito; crust == flatbread or pizza; layered == lasagna and all its variants.
But...yep. Shred the turkey or chicken. Then it's tortilla, chicken, optional tomatoes, splash on enchilada sauce of choice (I prefer Hatch; don't even mention junk like Old El Paso), white cheese of choice. That's layer one. 2 or 3 layers. Cover with foil, bake at 350 for 25 minutes or so. (If covered properly, it's hard to overcook this.) I also substitute a mild fish like tilapia for the chicken. Since that's raw...increase time to 30 minutes. Let sit, uncovered, for about 10-15 minutes, then serve. One of my 2 favorite lunches.
You can also do this with leftover roast beef, but recognize that by the time it's warm through, the beef will be well done. It won't dry out; the enchi sauce will prevent that.
Oh...in answer to the world's most important question....chicken and fish, GREEN. Beef, RED.