UNIFORM LA CHILLICOTHE WORK JACKET Drop, going on right now.
Uniform LA's Chillicothe Work Jacket is an elevated take on the classic Detroit Work Jacket. Made of ultra-premium 14-ounce Japanese canvas, it has been meticulously washed and hand distressed to replicate vintage workwear that’s been worn for years, and available in three colors.
This just dropped today. If you missed out on the preorder, there are some sizes left, but they won't be around for long. Check out the remaining stock here
Good luck!.
STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
Another endorsement for KJ for steaks and general purpose grilling. With some fire starter cubes and the heat gun torch thing it lights lump and gets up to temp plenty quick. I’ve got the KJ, pellet grill for smoking when I’m feeling lazy and a yoder offset for when I’ve got the time and patience. The pellets don’t get hot enough for me to do steaks well. Looking for a cabinet smoker that’ll burn wood for bigger barbecues/gatherings if anyone has recs.Looks great! Can't recall if this has been raised or done to death already, but what is everyone's preference between gas or charcoal grilling these days?
I have a small family, and used to grill on a small weber kettle, maybe 10 years or so ago, but got tired of all the fuddling with the charcoal and using a chimney to light it, besides it become kind of cruddy.
That said, the Weber Summit looks faster, bigger, and smoking capable, however, I wonder if it'd still be slow and a hassle at the end of a long day.
I like gas grills, but have not owned one. I realize there are a lot of fancy options, and they look great in stainless steel, with rotisserie options, one touch on and off, etc., however, I wonder how much I'm losing on the taste quotient, if anything, etc.
On a weird note, we eat some meat in my family, but probably would do more fish and vegetable grilling than the usual on this particular purchase. Any words from the wise?
Lobster is an overrated food
I think lobster is overrated in that a lot of very bad lobster gets put out and people still value it at a premium. Now, sous vide butter poached lobster? Better yet use that for a really good salad? Or split tail grilled in shell with something good like a pesto or compound butter? Or this dish I had at Robuchon's, chilled and seasoned butter poached lobster claw slices over caviar and black truffles?
But that watery yet leathery stuff passed off by second rate places as a luxury food? Bah.
Truffles are the culinary equivalent of smegma.The lobster X dish is always something I'm very suspect of. Now the truffle X dish is always an automatic order.