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

On a different note anybody going to blade west in October? Just got my Friday ticket. Want to see Jim Dunlap he’s gonna be there.
 
huntnfishin said:
It was a cheap shady way to earn money as a young guy. I made enough to eat. When I won a bit it just trickled out to other players as I would lose it playing better people. After a few years of pool I quit. You just watch the money move around. Nobody really spends it it seems. Just gambled away again. Playing in a real pool hall the players generally don’t drink. Don’t do much other than play. And the only way to get better is to play better players. And they only play for cash. I think I spent 12 hours a day in a pool room on average to live off pizza in a one bedroom. I took my phone calls there. I lived practically lived there. Was kind of like a little family, different than a bar. Bar room playing was like swimming in a kiddie pool. Didn’t bother with that. And guys in a bar get real pissed quick if you try to take their beer money.
I gave it up an never looked back. Every once in awhile I play a tiny bit if there is a quarter table where me and the wife are. She thinks it is fun to watch me win. I think it’s interesting for about ten minutes and get bored. Hit too many pool balls once upon a time.
I have seen a guy lose 2k, then his watch, then his cue, then his car…and then ask the guy who beat him for a ride home. I never had that much devotion. A guy told me once you have to learn to lest before you can win. Maybe that’s true. I could never stand up for the cash. More than 50 and I got a bit jumpy. Met some interesting people and when I see pool on tv every once in awhile I recognize someone.
I did run 29 balls in over three racks on nine ball once. Personal best. Not good enough for cnn.
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I play in a regular, low stakes, poker game and the money just floats around the table so I get what you're saying. I shoot pool, but not seriously. Mix of pool hall and bar playing. Anybody that can shoot good enough to eat is waaaaaay better than me :thumbsup:
 
mbkr said:
I play in a regular, low stakes, poker game and the money just floats around the table so I get what you're saying. I shoot pool, but not seriously. Mix of pool hall and bar playing. Anybody that can shoot good enough to eat is waaaaaay better than me :thumbsup:
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I always lose at poker. Used to play a friendly game Friday nights. Every chip was a quarter. Someone would win a couple hundred at the nights end. Once in awhile it was me. Seemed to depend on that last few hands of who was left that late! Was like 40 bucks to play for a few hours. Tons of fun. Better than dinner and a movie! My pal who played a lot got real into it. Played Texas hold ‘em at the casinos around her at the 15/30 table a lot. Watched him show up with loads of cash from time to time but he was usually broke. 😂
 
JohnDF said:
You all haven't lived until you've had anchovy spaghetti... it's the best!!!
We make it every year for Good Friday and on other special occasions. Easy to make too.
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That sounds awesome but I’d be the only one eating it. Funny tho she likes Caesar salad and that has blended anchovies in the fancy places sometimes the whole fish! Kinda like people who like cheeseburgers but hate people who hunt I guess.
 
For anybody interested in making anchovy spaghetti...
Dump four cans of anchovies into a large sauce pan
Measure out four (anchovy) cans of olive oil and throw that in the pan with the anchovies
Heat over a medium flame until the anchovies break down and form a sauce with the oil, stirring often
Poor the anchovy/oil sauce over cooked spaghetti and mix it all together very well... Careful, it's very salty but delicious
 
JohnDF said:
My wife hates anchovy spaghetti, but both of my boys love it and I've taught both of them how to make it.
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Good thing my wife and I both like anchovies!! I'd love to get your recipe, John!!
 
JohnDF said:
For anybody interested in making anchovy spaghetti...
Dump four cans of anchovies into a large sauce pan
Measure out four (anchovy) cans of olive oil and throw that in the pan with the anchovies
Heat over a medium flame until the anchovies break down and form a sauce with the oil, stirring often
Poor the anchovy/oil sauce over cooked spaghetti and mix it all together very well... Careful, it's very salty but delicious
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That was quick!! Thanks!! I'll let you know how it comes out!!
Do you add Parmigiano or Romano??Pepper??
 
JohnDF said:
For anybody interested in making anchovy spaghetti...
Dump four cans of anchovies into a large sauce pan
Measure out four (anchovy) cans of olive oil and throw that in the pan with the anchovies
Heat over a medium flame until the anchovies break down and form a sauce with the oil, stirring often
Poor the anchovy/oil sauce over cooked spaghetti and mix it all together very well... Careful, it's very salty but delicious
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We do that, and also add a generous amount of grated Parmigiano-Reggiano. I love it! My wife tolerates it.
Molto bene!
 
JohnDF JohnDF ...what size can? volume wise....I can get anchovies only in teeny weeny little jars or slightly bigger teeny weensy little jars...and they are swimming in oil....delicicious salty oil...
Cheers....i want some anchetti* now.


* not the real name.
 
There are anchovies and there are anchovies. Most of the ones you get in those little tins are fiercely salty. If I order a Caesar, I usually ask for “an anchovy”; one little fish spread around the salad is usually enough. Nevertheless, they usually dump the whole can in, because nobody else is going to ask fo them before the open can goes bad.

We did run across some really good anchovies at a well-above-average place in Saint Paul. We asked about them, and persuaded them to sell us a can. For $25 we got a big can, resealable, several times as big as the little ones. They lasted about a year, and we were going out of our way to use anchovies. The brand is Scalia (as in the author of the Heller decision). On Amazon, the same can was selling for $42.00, which took some of the edge off the cost of that dinner. These anchovies were not overly salty, but mild and flavorful. I can’t name any other brands, but I am sure they are there.
 
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mbkr said:
The thing about anchovies, is only use a couple/three for a whole pie. Chop them up and sprinkle them across. Adds an additional flavor and a little saltiness. I never get them on a pizza that I order, because most places put a whole handful of them on it and then all I can taste is anchovies. And I don't like them that much ;)
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Order them "on the side" use what you want and give the rest to the cat. 😺👍
 
I'm back.
I bought a Sears Roebuck Germany sheath knife sans sheath; a strange old pruning knife with a saw, a broken hawksbill, and a large and small clip; an Imperial with real bolsters cattle knife; a pristine Craftsman by Camillus stockman, a beautiful old Kutmaster stockman; a used but solid Utica Barlow, a small jack by B&B USA of S P MINN; and a Utica jack that will need to have its lovely celluloid covers popped before they do real damage. And a 22" corona machete that I don't think has been used.
There was lot of rain in northern New York. The lakes are finally subsiding a bit, as of this morning.
[edited to change 'cornetta' to 'corona']
 
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