Spices aren’t buy it for life they last about 6 months at best.

If you ever buy a large container like this separate it into a smaller shaker and vacuum seal the rest. Unless you use a Costco amount of cinnamon for whatever reason.

Really, literally 50+ mechanical engineers love them and have requested them through 4 generations.

So sorry you don’t like them.

Surface pro, all the engineers I know love them.

The 9s nice makes sure you get the keyboard and stylus.

You use the chicken for the gumbo. You just also make the necessary stock as well, whole chickens are cheap. And the recipe feeds 14+

“The discards of a chicken” yeah that’s why you boil the chicken remove the meat then boil the bones. You get bone broth. That’s also how I make chicken noodle soup.

It doesn’t take 48 hours to make, you just make it the day before you actually want to eat it.

Seafood gumbo isn’t the same thing, and the roux for that is much harder and infinitely more complex to get the cooking times of all the ingredients correct. otherwise it ends up with a “fishy” taste.

The base is made the day or more before cooking down seafood, and then fresh seafood is added and cooked for a very short time in the soup base.

Also seafood gumbo is almost always disgusting because most restaurants don’t bother cooking it right and the ones that do charge out the nose for it. It also makes your house reek if you cook it at home.

Seafood gumbo is a derivative of a bouillabaisse, and yeah that takes at least 2 days to be considered authentic.

??? To make the chicken stock and let it simmer overnight ???

You boil whole chickens then debone the meat and set it aside a couple hours in then simmer the bones over night. That’s the traditional method. If you make the sausage from scratch yeah you could butcher the pig yourself I guess.

Should take at absolute minimum 6 hours and that’s cutting corners left and right.

Honest question, why are you only making 5 quarts of gumbo? It takes almost 2 days if you make everything from scratch and doesn’t seem worth the trouble in that quantity.

I literally don’t even know a recipe that’s under 3 gallons.

What are you talking about? It’s impregnated with vegetable oils and is water resistant.

If you are getting motor oil on something it’s obviously going to absorb that oil and stain unless you use a proper pretreat.

Vegetable tanned leather is supple and flexible, and most scratches are superficial and buff out or can be repaired with regular leather care.

Vegtan leather is really tough. Most high quality leather boots are made out of it.

Kangaroo full grain is about as durable and thin as it gets for leather, but honestly you’d be better off will a “shell” wallet that’s got a waterproof gasket. That’ll keep the dust out.

Horween is a company not a leather type. So it really just depends on what kind of leather you bought from them.

They make football leather, and that’s anything but soft. Their cordovan is amazing and very durable, considering it’s horse leather.