5, 9, & 15 at work

C

CM_Rick

Joined
Jan 10, 2011
Messages
1,402
i put the 15 to work in the kitchen making some stuffed peppers. The knife performed perfectly just as a great chef's knife would've done. It did not want to perform angled cut like most knives of the same thickness. Instead it allowed me to guide it smoothly.
a8b316c9ce7e8ae2c77495909d54c593_zps8e92b386.jpg.html

780e0039e0c4d14ffa70740e71878b53_zpsf1748206.jpg.html

24eede2b4a492702523badaff4bd559d_zpsfb7f585b.jpg.html

9e275a55f48a6d5ff13e05da874b27f1_zps125f5694.jpg.html

The trailing point made gutting the mini, sweet peppers very easy.
f9d66c5611194a4d99b61688d4c3b7f2_zps4e1de522.jpg.html

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And there they are before baking for 30 mins.
4be86af71e7435eab9dacb727a00698c_zps78c53a78.jpg.html
 
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Doesn't appear you can use Facebook as a host for photos. Upload to Photobucket, or something similar, then post here.
 
Under "posting permissions" it says I'm not allowed to post attachments. Sorry, guys. They were good pics, too.
 
Bighoss, I was using the brackets, and tried uploading from both Facebook, and photobucket. I don't think I'm allowed to post pics as a registered user.

Low96hb is being kind enough to post them up for me. The woods pics will be up in a few hours. Thanks, man.

If anybody has questions about them just ask away. The peppers were amazing if anybody was wondering. I could post up full recipe and instructions if anyone is interested.
 
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So what't the deal with people saying you can't use the 5 or 15 to prepare food because of the coating and that they must be stripped? Looks like it worked fine to me
 
The coating had absolutely no effect what so ever. I think it's a paranoia thing. I haven't slice potatoes, YET, but I imagine the coating will actually help with wet veggies sticking to the blade from suction due to texture.
 
the 15 look like a great field kitchen knife actually. i would recommend keeping the coating on it until its fair wear down from usage before i will consider stripping it .. i will only do it for small knives such as the 11 & 14
 
CM_Rick said:
i put the 15 to work in the kitchen making some stuffed peppers. The knife performed perfectly just as a great chef's knife would've done. It did not want to perform angled cut like most knives of the same thickness. Instead it allowed me to guide it smoothly.
a8b316c9ce7e8ae2c77495909d54c593_zps8e92b386.jpg.html

a8b316c9ce7e8ae2c77495909d54c593_zps8e92b386.jpg

780e0039e0c4d14ffa70740e71878b53_zpsf1748206.jpg.html

780e0039e0c4d14ffa70740e71878b53_zpsf1748206.jpg

24eede2b4a492702523badaff4bd559d_zpsfb7f585b.jpg.html

24eede2b4a492702523badaff4bd559d_zpsfb7f585b.jpg

9e275a55f48a6d5ff13e05da874b27f1_zps125f5694.jpg.html

9e275a55f48a6d5ff13e05da874b27f1_zps125f5694.jpg

The trailing point made gutting the mini, sweet peppers very easy.
f9d66c5611194a4d99b61688d4c3b7f2_zps4e1de522.jpg.html

f9d66c5611194a4d99b61688d4c3b7f2_zps4e1de522.jpg

6f39ced67773f859dd47b2a84f679412_zps65c1bd24.jpg.html

6f39ced67773f859dd47b2a84f679412_zps65c1bd24.jpg

And there they are before baking for 30 mins.
4be86af71e7435eab9dacb727a00698c_zps78c53a78.jpg.html

4be86af71e7435eab9dacb727a00698c_zps78c53a78.jpg
Click to expand...
Those look great. CM_Rick. I'd love to see the recipe.

And you can post photos, even if you are a registered user; when you see them on your PB page, right click the image (not the address bar URL) and select "Copy Image URL". Then click the "Insert Image" button, "From URL" tab and ctrl+v (paste), uncheck the "Retrieve remote file and reference locally" box (this leave the picture on your PB page, and Registered Users can not post attachments) and you should be good to go.
Welcome to the BK&T sub. The 15's a great kitchen tool, but I like mine stripped. Personal preference, that's all.
 
The stuffed peppers turned out incredible. I think you'll enjoy them as much as I did. They can be made at camp, over the fire, or even roasted/grilled instead of baked in a Dutch oven. They are truly bursting with flavor. I credit that to the chorizo.

You will need:
1 package Chorizo (Mexican sausage)
1 package country sausage (spice intensity to your preference)
1 package bacon
1 can Goya chipotle peppers sliced up (save sauce from can to add later)
2 bricks Philadelphia cream cheese
2 bunches of mini sweet peppers sliced open and deseeded

Directions:
1 combine country sausage, and chorizo in large skillet
2 cut entire package of bacon into bits and add to skillet
3 cook until done over medium/medium-high heat
4 as soon as meats are done, strain off as much grease as possible
5 return to heat to finish frying
6 when bacon bits are crispy, add sliced chipotle peppers and remaining sauce from can
7 when chipotle peppers are completely mixed, add 1 block of cream cheese
8 allow cheese to fully melt and stir in evenly
9 add second block of cream cheese and repeat
Note* the cream cheese will force more liquid fat out of the chorizo, lower heat to low setting and strain off as much of this as possible. Repeat several times.
10 when sufficient amount of oil removed, begin stuffing peppers
11 place in a glass baking dish, and bake at 350 degrees F for 30 minutes

I had a lot of the stuffing left over. Could've easily stuffed twice as many peppers. Adjust portions of meat as you see fit. Instructions remain the same. The stuffing works just as great as a spread, or on tortilla chips. Scoops work best. Enjoy. Refer to my pics above if needed. Also, if you use "hot" country sausage, like I did, the dish will be quite spicy, but tolerable if you enjoy spicy food.
 
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