Just a quick post to give the links to the old forums. Both of them are still there as read only. There is a lot of great information on both.

The Original Safety

TOST2

Hey "Tost3ians"

I realise that there is  a 500 kb upload limit for images and my phone camera makes a minimum 1.5 mb image size. I signed up to myBB image hosting and after uploading the images there, I tried to add them as link using  the "image" icon on the editor tool bar.

No luck- turns up as image=(some number)
Any idea how to go about doing this. Reducing image size seems a chore. How do you'll manage to upload those fantastic sharp images?

Any tips appreciated

I see no reason to pay to keep up the domain name for the old site. I would also have to pay Pro Boards to keep it attached. That forum will revert to theoriginalsafety2.proboards.com soon.

We still do much as we did when we were both working even though  we're long since retired. We would cook too much for one meal and eat leftovers for days after. It's just easy and while I don't mind cooking, I enjoy it in fact, I prefer the eating more than the cooking. 

The other day I Sous Vide a flank steak for 30 some odd hours @ 129.4°F, then torched it with some dextrose sprinkled on it to get the Maillard reaction and the flavor of grilled meat. It was/is delicious and tender.

Then on another day I made some chicken thighs as Jacques Pepin taught me (He doesn't have a clue who I am. I watched him on TV.). It couldn't be simpler. Take the chicken thighs and cut on both sides of the bone but not through the skin on the other side. That speeds up the cooking. Then in a pan, I use a 12" SSteel pan with lid, sauté for 20ish minutes on medium to med' high heat skin side down with the lid on. Don't touch them for that time. After the juices that come out of the cuts is gone they're done. The skin is crispy and it's so easy to do. Jacques also uses mushrooms with it and I do as well but not always. I find the basic recipe so easy that unless I grill it's my go to chicken thigh recipe anymore. Bake them? Not a chance!

Read the first paragraph again  . The other day I bought some haddock and decided that I was going to try frying it with a "breading" that was in line with my keto diet. So I breaded it with almond meal of my own making. The haddock was good, but the breading left a lot to be desired. It was just a lark on my part, I just didn't want to follow directions. 

For veg' a mess of asparagus and mushrooms (not mixed). 

Then in kitchen gear, I've been  setting  the stage for this for awhile now, complaining about the touchpad buttons on a not yet ready for the dump or recycling toaster/broiler. I need the old one out in the shop for coating bullets and it still works. So I got the go ahead to get a new one from the chairman of the board. But the technology has changed. Touchpads/buttons were out of the question if it was an important control. Too, air fryers are a possibility. It's too early for results but I put one of these on order today. 

https://www.cuisinart.com/shopping/appli...ens/toa-60

So the old T/B will go into the shop and this will go into the kitchen. It'll see lots of use if it's just as good as the one it's replacing. I find myself using the small oven far more than the big oven (I do most of the cooking because I like to be able to eat the food.). It's supposed to be delivered into my hot little hands on Friday.

Count me in !
   

Hello All
I am Manish (Man-ish) from Mumbai, India. The other side of the world literally. A banker and technology professional by profession, this is my first post after joining Tost3 a while ago, after the earlier forum was made read-only.
I m 48, a wet shaving fan and use not only unmentionables but a huge SE fan Gem, Injectors or AC style razors, most of my SE knowledge has come from the OSR2 forum and have bought almost every type of Gem, Ever ready
I am also a big Williams fan both Modern and Vintage and enough stock to last me many life times over !
The ER 1924 is currently a favorite with a Gem PTFE blade. Love Tallow triple milled soaps as well as croaps.
Glad to be here !! A big thank you to Fuzzy and all the fine gentlemen here for all the fun and knowledge.
Best Regards and great shaves !
Manish

This one is a veddy nice shaving razor. It is also one of my best looking sets! I looked it up before and I think its from around 1913ish. 

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Got this very nice AutoStrop A2 from twhite today. Happy to add it to my AS collection. I will be using AutoStrops next week. This one will show up Tuesday.

Clubman, Aqua Velva regular and musk, Old Spice, Skin Bracer, Proraso.  I have more, but those are the ones on my bathroom sink.