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

[Raymond1000]

Not mine I'm afraid Gary, just found it on a Google search. Sorry, it's obscure even here now, one of those old-fashioned austerity years British desserts with not a lot in it. I'm surprised it's not making a comeback! It was a staple at birthday parties many years ago, out would come the pink blancmange bunny surrounded by green jello (what we call jelly). It was also a common part of British war-time and post-war school dinners, along with the likes of sago and tapioca. The latter was known to kids as 'frog-spawn', and perhaps not entirely because of it's foul appearance! Possibly these things are actually palatable if made right, but they never were! :grumpy:

I wrote this definition years ago. I'm glad to have Jack confirm my information.

BLANCMANGE, BLANCMANGER: Blancmange is the common modern form for this dessert. The older blanch manger, from Norman French, literally meant white eats. In the middle ages, this was a precious dish. It was made with thickened and sweetened milk of almonds, and was fit for a the nobility.

It's come down in the world. Today blancmange is a dessert made from starchy or gelatinous substances and milk. It is usually sweetened and molded. The common English version is a tasteless glop of cornflower and food coloring.


SHE ACCEPTED THE TEA HE HAD BROUGHT, WITH A WORD OF THANKS AND A CHARMING SMILE, BUT COULD NOT RESSIST THE IMPULSE TO ASK HIM IF HE WERE NOT RAVISHED BY NEROLI'S VOICE.

HE REPLIED PROMPTLY: "NOT ENTIRELY. A LITTLE TOO MUCH VIBRATO, DON'T YOU AGREE?"

"AH, I PERCIEVE THAT YOU ARE AN EXPERT!" SAID ABBY, CONTROLLING A QUIVERING LIP. "YOU MUST ENLIGHTEN MY IGNORANCE, SIR! WHAT DOES THAT MEAN, IF YOU PLEASE?"

"WELL, MY LATIN IS PRETTY RUSTY, BUT I SHOULD THINK IT MEANT TO TREMBLE," HE SAID COOLY. "SHE DOES, TO, LIKE A BLANCEMANGER. AND MUCH THE SAME SHAPE AS ONE," HE ADDED THOUGHTFULLY.

"OH, YOU DREADFULL CREATURE!" PROTESTED MRS GRAYSHOTT, BUBBLING OVER. "I DIDN'T MEAN THAT WHEN I SAID I THOUGHT SHE HAD TOO MUCH VIBRATO! YOU KNOW I DIDN'T!"

"I THOUGHT SHE HAD TOO MUCH OF EVERYTHING," HE SAID FRANKLY.
[Georgette Heyer, Black Sheep, 1966]

 

[JB in SC]

Yes, very strict food rationing went on until the 1950's (see for example http://en.wikipedia.org/wiki/Rationing_in_the_United_Kingdom#Food_rations for the actual rations. After that, we were just poor! And barely anyone could cook!

Things are different here today, but I can remember going to a corner shop in Sheffield in the mid 1980's, and they treated me like I had aspirations to be Paul Getty because I asked for a green bell pepper (capsicum)!

The book, "How We Lived Then" by Norman Longmate was very enlightening to me. I never realized how bad it was.

 

[Jack Black]

I wrote this definition years ago. I'm glad to have Jack confirm my information.

BLANCMANGE, BLANCMANGER: Blancmange is the common modern form for this dessert. The older blanch manger, from Norman French, literally meant white eats. In the middle ages, this was a precious dish. It was made with thickened and sweetened milk of almonds, and was fit for a the nobility.

It's come down in the world. Today blancmange is a dessert made from starchy or gelatinous substances and milk. It is usually sweetened and molded. The common English version is a tasteless glop of cornflower and food coloring.

Spot on Raymond :thumbup: I believe when I was a child, it was more commonly made here with water than with milk! That was certainly the case at school.

The book, "How We Lived Then" by Norman Longmate was very enlightening to me. I never realized how bad it was.

I saw a good TV programme about Britain in the 1950's and 60's recently, and the extent of what can only be described as poverty, was a shock to me, even though I was born in 1961.

 

[btmccutcheon]

Had a bit of an encounter with serendipity this past weekend. Friday afternoon, after work I decided it was time to get out of town. So I rushed home, packed a bag, and Donna and I headed north to Eureka Springs, Arkansas. We didn't have a room booked, so we made reservations on the way up. Turns out the place I booked closes check-in times at 9pm. I didn't realize this until 5 minutes after I booked it at 8:55pm and I was still 1:30 to 2 hours away. So I called the hotel and a gentleman with a European accent answered and after hearing what I'd done said he'd wait for us.

An hour and 45 minutes later There he was letting us into our cozy little room. The thing that struck me was the room key, or actually what was attached to it.









Frankly I thought the fit and finish was good. No gaps, pull about a 2, blade centered, no half-stops. Doesn't hold an edge very well though.

The next morning during checkout, Robert the owner hoooked me up with one carved by a local artist. And that European accent was Swiss. Turns out he was a former Swiss soldier. We compared his issued 1981 Vic soldier to my recently acquired pioneer, which he thought was a soldier knife too, but he was soon able to find the differences. I told him about my Wenger (which he pronounced "ving-ger") S.I., to which he smiled and said it was a good knife, but the Swiss Army never issued knives made by Wenger. He said they only issued the Victorinox soldier, and that Wenger made that model for their civilian customers. He definitely liked my Pioneer though. Super nice guy. I thought it was a perfect stay.

 

[pmew]

What a lovely anecdote, I'm always amazed at the interesting people you can run into by pure chance. Thanks for sharing that BTM

 

[Jack Black]

What a lovely anecdote, I'm always amazed at the interesting people you can run into by pure chance. Thanks for sharing that BTM

+1 :thumbup:

 

[black mamba]

I just now looked out the back window, and my foxy friend had returned. Unfortunately he was on the other side of the back fence, but still fun to catch him in the daylight. Sorry for the blurred photo, but he didn't stick around long!

 

[meako]

Is that what they call it these days?

As soon as I read that I nipped off down to the butchers for a joint of beef

 

[pmew]

So tomorrow the family and I are heading away for a couple of weeks. I've packed a Vic traveller (which always goes in my overnight bag) but can't decide what else to carry. I want to try two weeks away with just one, to see how I get on.. Any suggestions ladies and gents?

 

[meako]

To compliment the modern SAK go with something old school traditional like for instance that one of your Granddads-the green jigged bone one.
Safe trip.
:thumbup:

 

[MT Damascus]

Here is a gift for my wife that i just received back today from my friend, climbing partner and knifemaker, Phil Dobson. Spyderco Mule in S110v and Phil halved it in Mexican Kingwood, from the rosewood family. Phil's mom made the sheath, dyed to match the kingwood and hand stiched. Fits perfectly in my wife's purse and she loves it. Thanks for looking,

 

[JB in SC]

S110V tough stuff Kris

 

[philllll]

Very nice work by Phil on that one, Kris! Camatillo is good stuff, one of the densest and hardest of the true rosewoods. Tough like ironwood. I've got a source for boards of it, but it ain't cheap! $60 per board-foot, and much higher for the select pieces!

 

[r8shell]

I’m not sure if I’ve shown this jello/jelly mould here before (certainly didn't think I'd get the chance to show it again! ). I have a friend called Bod, who is Jewish, and I bought this for his son Jack when he was born a year or so ago. I found it in an antique shop, and they’re quite collectible. I had a drink with my friend last week, and he disclosed that he has to undergo a rather delicate, but relatively minor, surgical procedure, which he would perhaps have had as a boy had his parents been religious - rather than in his forties! So, just to add to Bod’s embarrassment, I think I’m going to suggest a rather-belated Bris party is in order – and we can get out the mould for the occasion!

Very fine jelly mold there, but when a 40 year old man is having a bris, you might want to keep the pocketknife out of sight. Don't want to make him any more nervous.

 

[knarfeng]

Very fine jelly mold there, but when a 40 year old man is having a bris, you might want to keep the pocketknife out of sight. Don't want to make him any more nervous.

You bet yer boots.

 

[Jack Black]

Very fine jelly mold there, but when a 40 year old man is having a bris, you might want to keep the pocketknife out of sight. Don't want to make him any more nervous.

:thumbup:

 

[1066vik]

Very fine jelly mold there, but when a 40 year old man is having a bris, you might want to keep the pocketknife out of sight. Don't want to make him any more nervous.

cigar cutter more appropriate?

 

[Catherine_Montana]

Thanks Cate, not everyone comes to the Lounge, but I think of it as the heart of the forum :thumbup:

Jack

Yes, this is a very NICE section!

Cate

 

[Catherine_Montana]

My ignore list is small, but it did increase by one recently as well. I anticipate it will be a short lived requirement. The porch sweepers have good brooms.

Cate: I don't post in this thread much but I read it regularly. Makes me feel like I am a world traveler without leaving my desk. Plus I get to learn proper English rather than the American which I normally speak.

LOL

Grin.

I am still getting used to this entire forum and set up.

I do like this section very much too. I have not read all of this thread yet either.

Take care!

Cate

 

[Catherine_Montana]

I thought some of you folks might like to see this

Johnny Stout Baron, Jerry Rados turkish twist blade, proud fit presentation mammoth ivory, Robert Eggerling damascus bolsters engraved by Master engraver Alice Carter, file worked damascus backspacer and liners, multi colored anodized ti liners, jeweled liners. This is my first high end knife and I am quite pleased. Johnny's work is incredible. I had Caleb Royer take professional pictures that I will post when they are ready. Thanks for looking

Wow! Very, very nice.

Enjoy using it.

Cate