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

Computers and traditional knives don't mix. I today tried to make simple Windows 7 installation with Office package in work. It took 8 hours and issues are not resolved after 8 hours so I continue tomorrow. However I lost my ability to use traditional knives for two weeks during those 8 hours... I am nervous nail biter and I accidently bit off nail of my right thumb which I use to open my traditional knives.

That sucks big time as now I cannot Carry but fraction of my beautiful knives. Only traditionals I crrently can Carry are Case Sodbuster, GEC 250109 Burnet Stag and Parker-Frost trapper (and only Spey from that) which I can open with pincher hold. This sucks. I've carried traditional only for past 1,5 months... Till my nail grows and thumb tip gets healed... I need to use... probably Spyderco's slipjoints... Its still slipjoint, though not traditional.

Still, sucks. I probably get withdrawls for not being able to carry and use either my Dan Burke small Barlow or Canoe...
 
Jani, you could always get a knife pick to help open your traditional knives while your thumbnail is out of commission. I keep one on my keyring at all times, just in case. They make great poker-pryer-prodders, too!
 
moonwilson said:
Jani, you could always get a knife pick to help open your traditional knives while your thumbnail is out of commission. I keep one on my keyring at all times, just in case. They make great poker-pryer-prodders, too!
Click to expand...

P-51: Can opener. Knife pick. Multitasker!
 
I think I could use a small coin or something... I really need something... like P-51, that looks nice and rather cheap. "Yes, I do carry can opener in in my urban edc" :D

I'll see which I can get cheaper: P-51 or knife pick. Thanks for ideas Andy and Raymond. I'll check the flea bay :)
 
...therefore, I present to you one of my favorite chili recipes. Follow the recipe to the letter and you will be very happy indeed.

My only suggestion is I prefer to use Killians Irish Red for all my beer related recipes, including all my BEER ONLY recipes....just sayin :D

This is the 1980 World Champion Chili Cookoff winner, Capitol Punishment Chili

Ingredients:
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG
9 tablespoons chili powder (light)
4 tablespoons cumin
4 tablespoons beef bouillon (instant crushed)
2 cans beer
2 cups water
4 pounds extra lean chuck (chili ground)
2 pounds extra lean pork (chili ground)
1 pound extra lean chuck (cut in ¼” cubes)
2 large onions (finely chopped)
10 cloves garlic (finely chopped)
½ cup Wesson Oil or kidney suet
1 teaspoon mole (powdered)
1 tablespoon sugar
1 teaspoon coriander
1 teaspoon Tabasco
1 8-oz can Hunts Tomato Sauce
1 tablespoon Masa Harina flour
Salt to taste

Instructions:
In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and two cups water. Let simmer. In a separate skillet brown 1½ pounds meat with 1 tablespoon Wesson Oil or kidney suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added.
Saute finely chopped onions and garlic in 1 tablespoon Wesson Oil or kidney suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander, Tabasco and Hunts Tomato Sauce. Simmer 45 minutes.
Dissolve Masa Harina flour in warm water (pasty) and add to chili. Add salt to taste. Simmer 30 minutes. For hotter chili, add additional Tabasco to taste.
 
If you are allergic to the MSG and opt to leave it out does it adversely affect it too much? On a hot scale what are we looking at here? Doesn't seem too bad.

Chuck
 
aggiebuilder2003 said:
If you are allergic to the MSG and opt to leave it out does it adversely affect it too much? On a hot scale what are we looking at here? Doesn't seem too bad.

Chuck
Click to expand...

Leaving the MSG out won't hurt the flavor. Id say this is a medium heat chili. Hold back on the hot stuff and adjust to taste.
 
Kerry, why would one decide to add MSG to food on purpose? Just wondering, since this is the first time I've heard of someone doing so.
 
My wife Nettie uses Accent in Chile, mashed potatoes, steaks primarily. If you look at the ingredients on the back of a Accent container it lists one, Monosodium Glutamate :eek: She says it "brings the flavors together". All I can say is that her mashed potatoes are the best! MSG may not be the most healthy thing in the world to eat but hey, somethings going to get you in the end anyhow,right?;)

Ken
 
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MSG is a flavor enhanser so I think that is why people use it :p I found this on the Mayo Clinic website:

Question:
Monosodium glutamate (MSG): Is it harmful?My favorite Chinese restaurant has a sign that says "No MSG." What is MSG? Is it bad for you?

Answer:
from Katherine Zeratsky, R.D., L.D.
Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. Although the Food and Drug Administration (FDA) has classified MSG as a food ingredient that's "generally recognized as safe," the use of MSG remains controversial. For this reason, when MSG is added to food, the FDA requires that it be listed on the label.

MSG has been used as a food additive for decades. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG. These reactions — known as MSG symptom complex — include:

■Headache
■Flushing
■Sweating
■Facial pressure or tightness
■Numbness, tingling or burning in face, neck and other areas
■Rapid, fluttering heartbeats (heart palpitations)
■Chest pain
■Nausea
■Weakness
However, researchers have found no definitive evidence of a link between MSG and these symptoms. Researchers acknowledge, though, that a small percentage of people may have short-term reactions to MSG. Symptoms are usually mild and don't require treatment. The only way to prevent a reaction is to avoid foods containing MSG.
 
ken erickson said:
My wife Nettie uses Accent in Chile, mashed potatoes, steaks primarily. If you look at the ingredients on the back of a Accent container it lists one, Monosodium Glutamate :eek: She says it "brings the flavor together". All I can say is that her mashed potatoes are the best! MSG may not be the most healthy thing in the world to eat but hey, somethings going to get you in the end anyhow,right?;)

Ken
Click to expand...

Accent is great on anything with meat. It makes the flavors POP!

I'm blessed with a alergy-free body...it's just my sense of humor that is retarded :D
 
The family and I will be going camping this weekend at Dinosaur Valley State Park south of Fort Worth. We do a semi-annual camping trip with four other families which is always good fun. It's my first time at this park and it is in the hometown and fishing stomping grounds of the fly fishing master instructor who taught me (and a ton of other folks) to fly fish many years ago. Mr Crise or Ol' Al as he was known passed away early this year and it was really tough to hear that news. God rest his soul. The man was one of the nicest I ever met. It would be an honor to fish along the Paluxy River where he fished. Here is a link to an article he wrote about fly fishing this river.

I haven't decided which slipjoint to take. I may just carry my Vic Tinker along with my little Charles May FireAnT sheath blade.
 
Hi everyone.

I wanted to share what works for me at the end of the day to keep my wallet, keys, EDC and change handy.
Years ago I picked up a large old glass ashtray (from the 70's) at a flea market. The ash trays come in about a zillion styles and colors. Ebay is a fun place to browse. Mine looks like this one but in red.

http://cgi.ebay.com/VINTAGE-LARGE-D...543?pt=LH_DefaultDomain_0&hash=item255de5b6a7

I have another one in blue on the back porch for fine cigars (yummmmm) :D

:thumbup: :thumbup: :thumbup:
 
I also like interesting ash trays. Browsing around garage sales & flea markets, I've found some really neat ones: wacky organic shapes with psychedelic colors from the 60s & 70s, heavy old ones with thick glass & brass fittings, cool stuff. :thumbup:
 
My wife's uncle, who worked for Anheuser-Busch here in St. Louis, had an entire bar made of empty beer bottles.
I never saw it, but it must have been something!
 
Adobo rocks as a flavor enhancer in place of MSG and contrary to popular belief, it does not contain MSG (supposedly) - my wife uses it in everything.
 
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