dudedisguisedasadude

dudedisguisedasadude t1_ixo5b5h wrote

The plating of the canned one is all wrong. You gotta lay it horizontal and slice it along the ribs into slices and leave about half unsliced. Put the rosemary garnish in that half so it looks good and is easy to serve yourself a slice or two. Canned is usually better that most home made sauces I have had because the texture just can't really be replicated for me. Canned cranberry sauce with gravy and stuffing is peak Thanksgiving aside from the turkey AND ham.

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dudedisguisedasadude t1_itfe4ey wrote

Damn do you store it outside year round? All the ones I have seen usually have painted OSB panels that have rotted away from all the moisture over the years. Frames are tanks though and they just need some new wood and some grease on the bearings and they are good to go again.

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dudedisguisedasadude t1_irbkbok wrote

Only had to buy another after the red plastidip stuff on the handle wore just about all the way off. They still work though just wanted a new pair for home due to how well they served me as a horticulturist. Also they bought us these at work so that is how I first discovered them. My first real professional tool was these Felco #2's.

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