A Fall Treat

David Martin

David Martin

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A juicy, sweet watermelon. I like a large carver to make this desert fit for the table.
Here is the 9" Empress Trio at work. Yes, we can still find ripe melons here from roadside vendors. What's your favorite large carver? Not much longer you'll need one for the turkey. DM
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looks like a good one there, Sir.

on watermelon. I like enough blade stock to cut without bending, but not so much that it makes it harder than needed to slice through the rind. ffg I prefer for this task.
 
Love a good watermelon - has to be slightly crunchy and sweet! I don’t own a single high end carver - all of ours are ancient Old Hickory, Chicago Cutlery, and a set of Wellington knives my Platoon Sergeant and his wife gave us when we married 43 years ago. OH
 
Old Hunter, one can still find this carver at shows and internet auctions. That sabatier Buck offered last year would be a nice addition to kitchen knives. Our low lands got some good moisture a few days ago when a system moved thru. Thus, they picked the crop again and I'm seeing pumpkins and melons. At our area we got snow and I brought some wood to the stove as the house got cold. I'm starting to see some turkeys in stores. Maybe you'll roast one. DM20201027_082237.jpg
 
Old Hunter said:
I probably should add a Buck to my kitchen knives - got PLENTY of them for hunting, fishing, EDC use, etc. Very pretty early snowfall you have there. Until yesterday we were still in shorts and t-shirts here. OH
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Keep your eye out for one of the Empress Trio sets. Not much in the kitchen those three blades can’t accommodate.
 
"still in shorts and tee shirt".
The saying goes, Twas the night before Christmas and all thru the house the A.C. was running because we live in the South.
Consider yourself lucky. I've been building a fire for a week. And We have more coming this weekend. This is normal for our area.
A well shaped slicer is not so easy to find. And this one has up grade handle and steel. DM
 
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Went deer hunting this morning because it dipped down to 37 - don’t get to hunt in cold weather gear too often. But will be up to 80 by the weekend - I’ll be back in the boat fishing for Reds and Specks. OH
 
The Ocean-mate would work very well for a carver in the kitchen. There were 3 in that series. DM
 
35 °F in the Heart of Dixie this morning, cold for us.
Carrying my 501 folding knife today, not to use, but I really like it. Have a 285 to open boxes with. Supposed to help haul food boxes to give away at the church today. I bought the 8" carving knife along with a paring knife last year. I use the paring knife a lot. It doesn't hold an edge very well, but it's easy to sharpen.

Have a blessed day,

Leon
 
Good for you Joe. Your wife will like that sabatier for food prep in the kitchen. My wife likes her's. I tune them up every 3-4 weeks. In the South they don't have large temperature swings. Only about 10* from low to high. Whereas here in the west 30-35* swing is normal. Like today 40* here going up to 70*. DM
 
David Martin said:
In the South they don't have large temperature swings. Only about 10* from low to high. Whereas here in the west 30-35* swing is normal. Like today 40* here going up to 70*. DM
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David,
I remember many years ago when the temp rose 75° in a 24 hour span and it was still below freezing— -55° to 30°. Of course that's a little unusual, but it can happen. We all thought it was a heat wave, and I guess it was.

Bert
 
bertl said:
David,
I remember many years ago when the temp rose 75° in a 24 hour span and it was still below freezing— -55° to 30°. Of course that's a little unusual, but it can happen. We all thought it was a heat wave, and I guess it was.

Bert
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But it wasn't in the South, as in the Southern US.

Have a blessed day,

Leon
 
different kind of fall treat in the southlands.....my wife made me grow some this year. she usually goes back home to north Florida and bring some home. this year I grew some sugar cane ........


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above is a piece I chopped off of the stalk near the dirt side and haven't cleaned other than removing the leaves. for those who havent seen what it looks like before cleaned and harvested.

I chew it flat like this.....20201107_141052.jpg 20201107_141104.jpg

and juice is gone..... then trim off and keep going til gone. ...


i used the knife I had in my pocket. a vantage s30v. crop came out sweet and good.
 
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Oo- I really like sugar cane. And I look for it but I didn't see any this year on farms or at fruit stands. I noticed you scrape the bark off and I usually cut it and peel it off.
Then I'll cut off a chunk and chew it like gum. When the flavor is gone I spit it out. A great Fall treat. DM
 
David Martin said:
Oo- I really like sugar cane. And I look for it but I didn't see any this year on farms or at fruit stands. I noticed you scrape the bark off and I usually cut it and peel it off.
Then I'll cut off a chunk and chew it like gum. When the flavor is gone I spit it out. A great Fall treat. DM
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yep. i learned that way from the wife. I didnt grow up chewing it. it aint grown round here where I am from. its north and south of the state mainly. wifes from northern part of state and they love the stuff up there. she got me started on it last couple years when she started bringing it back home with her on her farm visits. I planted what I grew from that last batch last fall she brought back from Newberry, fl.

I have done it the way you describe. did some tonight with the upper part that way in slices bark shaved off though. my boy prefers it that way as well. more of a big chunk he can barely get in his mouth and he chews on it.

I should mentioned for others not familiar with cane.....be careful cutting this stuff with a liner lock. It pushes the lock as far over as it can go from the resistance. that model i use for hard tasks so i wasnt worried about the wear and tear......but should be mentioned nonetheless.
 
Yes, a good point. I would say cutting up a 6' stalk of cane, then peeling it is some hard use on a folder. When found I would get 5 or 6 stalks of it and me & my kids would eat it in 3 days. DM
 
Kinda reminds me of the sorghum cane they grew when I was a kid in the Oklahoma panhandle. It was mostly for making livestock molasses and the old timers used it for cooking but I would cut a hunk and chew on it. It was sweet but also had a bitterness to it so I couldn’t chew much before it was enough, it was stout! Dad liked it on pancakes and waffles but us kids preferred log cabin maple syrup. Lol. Them old timers were tough!
 
Les, a good analogy. Sorghum cane is not as sweet as sugar cane. I liked both types of syrup, sorghum molasses and that made from sugar cane. I feed a Karo syrup mix to my bees this time of year.
Had a slice of watermelon at supper and sliced it with the Empress 9". Yummy. DM
 
My favorite large carver?
I dunno ... I think my last needed carved food was either a bone-in ham, or a 8 pound brisket of Corned Beef.

I think I used my Buck 460 "Meritor"(?) on the Ham, and either a (white handle) Buck 877, and/or a Cold Steel Kudu on the brisket. However, I am probably mistaken.
It's been a "few" years past now. :(

I doubt I'll be doing any more carving, since my cooking days ended July 14, 2018. :(
 
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