Random Thought Thread

WValtakis said:
I was "a little" into RC at one point;) The Summit is actually setup for long range FPV w/Dragonlink, a few guys used to get together and we'd bash em all over one of the local parks from the comfort of the shade:cool:

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The Wraith was a long term project, the billet Titanium bumper/links/sliders were all done by me as well as hogging out and backlighting the Rogue Elements billet dash kit and most of the scale touches.

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Oh, and the 1/5 scale is electric now, cuz I'm a California hippy;)

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The yoshi one gets my vote for coolest of your collection.
 
Gravelface said:
Any thoughts or discussion into a Carothers folder? Collaboration with Lorien.....

nice 4” blade....

also, why are there no southern style pizzas. Frog legs. Gumbo toppings. Beignet breakfast pizza.
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I'm in the preliminary stages of developing a design for submission at some point within the year
 
Gravelface said:
Any thoughts or discussion into a Carothers folder? Collaboration with Lorien.....

nice 4” blade....

also, why are there no southern style pizzas. Frog legs. Gumbo toppings. Beignet breakfast pizza.
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Down the bayou there's a pizza joint called noble Roman's. They have a gumbo pizza :Chicken, andouille sausage, bell peppers, onion, and mozzarella. They also have one called down the bayou: Pepperoni, beef, shrimp, onion, jalapeños, bell pepper, black olives, and mozzarella. Haven't tried them but some people say it's good and others aren't a fan. I just know that I never order gumbo in any restaurant because my grandma made the best.
 
Couldn't one consider BBQ pizza - which is quite common - a southern style pizza? Anyway, maybe I'm missing something, but other than Hawaiian pizza, I am not aware of any other American regional style pizzas . . . midwest style, or west coast style, etc. Sure, there is Chicago deep dish, and Detroit-style pan, etc. . . . but those names just refer to where they originated, not anything about the toppings or pizza itself which is specifically connected to the city/region like a beignet pizza or gumbo pizza would be associated with Louisiana. If place of origin alone is the standard, then one could consider the Magic Mushroom pizza to be a southern style pizza I guess. Maybe New Haven white clam pizza could be considered a regional style - but other than that and Hawaiian, I'm drawing a blank.

I like to make a psuedo-Rueben pizza at home. I use pastrami (> corned beef), mozzarella and swiss cheese, sauerkraut, and a brown mustard sauce in place of traditional tomato or white sauce. I think it's great, but not sure if it has a region . . .
 
vxd said:
No sharpening choil please. It's easy to add if you want one.
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Why should I have to modify a knife for which I paid good money to add something that every decent folding knife should already have? Anyway, I have neither the tools, skills, or ability to add a choil to a knife without butchering it. No choil = include me out.
 
fonedork said:
Damn, only one of these is decent
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To me, they do seem somewhat suboptimal in that regard. Every one of those could be tweaked to incorporate a dropped edge or some other minor detail that (to me) would have no negative bearing on any other aspect of the design but would allow better sharpening.
 
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