Marinating tough cuts of meat overnight in sofrito and soy sauces, and cooking them slowly the next day for 2 hours (adding a bottle of ruby ale optional), makes for tender and tasty morsels approaching, but not yet as good as, what my Mom used to make. It's taken me decades to reach this achievement.

Found out that a rusty steel bar (3/4"x1/8" stock, in this example) makes for a pretty good fine-grit file. I was able to sharpen one of my cobalt bits with it to the point where it would effectively drill through steel again.

Back to blog or home page

last updated 2020-10-17 18:19:37. served from tektonic.jcomeau.com