NewYorkIslander
Stylish Dinosaur
- Joined
- Mar 22, 2008
- Messages
- 10,003
- Reaction score
- 5,627
I'm sure it could, thats really what they were made for, but I hate that feeling of uncertainty too...
As for me, I saw the new Carmina's in person on Smith today, and they are awesome. The Natty Chromex is beautiful, almost has an antique look to em. As for me:
it can't be 40 degrees soon enough. Also messed around with my Handsewns today, threw in some orange Newton Running laces and cut em down...
and grabbed my 4 year old some dry aged New York Strip (and some for me too)
Any of you Carrol Garden's guys have experience with their exotic meats? I'd like to get a venison steak from them this winter...plus they have all sorts of stuff like rattle snake, elk, alligator, wild boar, duck and bison sausage...looks cool.
Thanks for the advice. I actually do that quite a bit with some of my clothes and ties, but due to the way that my bathroom is constructed, it takes way too long. I bought a steamer to get these things done in a quicker fashion, and was hoping that it could used on finer fabrics as well.
I'm sure it could, thats really what they were made for, but I hate that feeling of uncertainty too...
As for me, I saw the new Carmina's in person on Smith today, and they are awesome. The Natty Chromex is beautiful, almost has an antique look to em. As for me:
it can't be 40 degrees soon enough. Also messed around with my Handsewns today, threw in some orange Newton Running laces and cut em down...
and grabbed my 4 year old some dry aged New York Strip (and some for me too)
Any of you Carrol Garden's guys have experience with their exotic meats? I'd like to get a venison steak from them this winter...plus they have all sorts of stuff like rattle snake, elk, alligator, wild boar, duck and bison sausage...looks cool.