"Carl's Lounge" (Off-Topic Discussion, Traditional Knife "Tales & Vignettes")

WhittlinAway said:
I forgot to ask earlier, is that made with 15 varieties of beans? Intriguing.



Can’t go wrong with all the sausages. :D :thumbsup:

Here’s how today’s French Onion Soup effort turned out:

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Three pounds of onions were very slowly cooked by themselved for about an hour and then simmered in the stock I started yesterday. After ladling into bowls, it was topped with toasted bread and grated cheese and then popped under the broiler for a bit until golden bubbly delicious.
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Typically the kind of food for an after booze party! :D When I was young this was served all night in every bar around the Halles when they were still the Paris Belly.
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WhittlinAway WhittlinAway
Yep 15 varieties of beans, and there's more than one type! Here you can usually find them in the dry bean section of the store. They have a flavor packet to flavor the broth, we usually got the ham then supplemented with real ham. I've also heard some of the beans aren't "true" beans, like one of the "15" types of beans may actually be a type of pea lol. I think its like people calling a tangerine an orange- close enough.Buts its still really good imo.
Edit: type of soup e.g. mix of beans, that first sentence looks like it states the same fact twice lol
 
Wife, daughter, and grandkids headed up to Biltmore in a couple of weeks for their annual Christmas shindig, candlelight tour, making gingerbread houses, and lunch at Cedric's. It is a beautiful place to visit at Christmas. My daughter produced a TV special on the history of Biltmore a couple of years ago.

 
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JB in SC said:
Wife, daughter, and grandkids headed up to Biltmore in a couple of weeks for their annual Christmas shindig, candlelight tour, making gingerbread houses, and lunch at Cedric's. It is a beautiful place to visit at Christmas. My daughter produced a TV special on the history of Biltmore a couple of years ago.

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Biltmore is beautiful I only live less that 10 miles from it but have only been there 3 times.
 
Misplaced Hillbilly said:
WhittlinAway WhittlinAway
Yep 15 varieties of beans, and there's more than one type! Here you can usually find them in the dry bean section of the store. They have a flavor packet to flavor the broth, we usually got the ham then supplemented with real ham. I've also heard some of the beans aren't "true" beans, like one of the "15" types of beans may actually be a type of pea lol. I think its like people calling a tangerine an orange- close enough.Buts its still really good imo.
Edit: type of soup e.g. mix of beans, that first sentence looks like it states the same fact twice lol
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Didn't even know there were that many varieties! You got pinto, black, lima, butter, green, pork &, jelly, navy, baked,....what else? Oh, yeah: refried!
 
r redden said:
Biltmore is beautiful I only live less that 10 miles from it but have only been there 3 times.
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Although I have traveled and fished WNC for many years I'd not been there until a couple of years ago. When my daughter produced the special in 2016, she became friends with Dini Pickering, board chair of the Estate along with her brother Bill Cecil (CEO), they are both Vanderbilt heirs.

It's a one time thing for many visitors, there's a lot of walking up and down stairs and the decor doesn't change much over the year. But Christmas is special. They really go all out.
 
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Ok, it's official. I've crossed the line to extreme "Knife Knut".
My better half is making pies, sausage stuffing (best thing I've ever tasted!) and Lord knows what else, for tomorrow's dinner. I'm just trying to stay out of the way. Afraid to ask "what's for dinner tonight?":eek:
It's snowing and blowing and headed towards single digits tonight. I think I'll go for a hike in the woods.
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Peregrin said:
Ok, it's official. I've crossed the line to extreme "Knife Knut".
My better half is making pies, sausage stuffing (best thing I've ever tasted!) and Lord knows what else, for tomorrow's dinner. I'm just trying to stay out of the way. Afraid to ask "what's for dinner tonight?":eek:
It's snowing and blowing and headed towards single digits tonight. I think I'll go for a hike in the woods.
FRsdStK.jpg
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A place for everything, and everything in its place. :thumbsup::cool::thumbsup:
Looks like a fantastic set-up to me, Gary! ;)

- GT
 
Peregrin said:
Ok, it's official. I've crossed the line to extreme "Knife Knut".
My better half is making pies, sausage stuffing (best thing I've ever tasted!) and Lord knows what else, for tomorrow's dinner. I'm just trying to stay out of the way. Afraid to ask "what's for dinner tonight?":eek:
It's snowing and blowing and headed towards single digits tonight. I think I'll go for a hike in the woods.
FRsdStK.jpg
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Not good to walk unbalanced. A good reason to get some new stuff!;):D
 
Peregrin said:
Ok, it's official. I've crossed the line to extreme "Knife Knut".
My better half is making pies, sausage stuffing (best thing I've ever tasted!) and Lord knows what else, for tomorrow's dinner. I'm just trying to stay out of the way. Afraid to ask "what's for dinner tonight?":eek:
It's snowing and blowing and headed towards single digits tonight. I think I'll go for a hike in the woods.
FRsdStK.jpg
Click to expand...
Looks great! Time to get some scuffs on all that new leather. :):thumbsup:

I'm getting ready for a day of shuttling to and from the airport, picking up relatives. We do a big, multi-family potluck tomorrow. (I can't imagine how anyone cooks the whole meal in one kitchen)
I've got to make the traditional Thanksgiving chopped liver. I'm drawing a blank as to how to sculpt it this year. Any suggestions?
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