@tbos42 141046 wrote:

Thanks, man. Funny, I just started incorporating Kohlrabi in my diet about a month ago, with quinoa, and apples or pears as a side. I love the purple with the veins running through the leaf or the whole plant with its strange clusters, but rainbow chard got the nod due to the different colors. I have started to get heavy on the greens and purples, so I am thinking about going with some different fresh chili groups, and tri colored peppercorns to create a different flow below my elbow, as the leafy stuff flow differently above the elbow. The veggies will run into my shoulder with my secret but rarely enjoyed obsession, a ribeye steak (being cut by a cleaver). Mike does has good chroming technique and we are working on a reflection concept for the cleaver. I am enjoying the progress so far:).

Well, you already answered my question, but here it is anyways: “Where’s the BEEF?” (Bwahahaha – those old enough will get the joke. The rest of you, well, you had to be there.)

@tbos42 141046 wrote:

The veggies will run into my shoulder with my secret but rarely enjoyed obsession, a ribeye steak (being cut by a cleaver). Mike does has good chroming technique and we are working on a reflection concept for the cleaver. I am enjoying the progress so far:).

I like the cleaver cutting idea. I have my grandfather’s cleaver. I use it on rare occasions.

I like a good New York strip steak! Rare, mushrooms, Brussels sprouts, or grilled zucchini, and baked, or garlic & herb mashed potatoes. Of course with a lobster!

Looks great, not my thing but congratulations on some nice pieces 🙂