Did your Traditional knife get a workout today? -Part II

[SAK Guy]

Cool "slice of life" Jack....thanks! :thumbup:

 

[sunandsteel]

Used Case Peanut to cut up apple and cut down a box that held tomato sauce.

 

[gr8dismal]

When I was a kid, and indeed when I first started work at 16, workers weren’t paid each month by bank transfer, they were paid in cash, in a wage-packet, each week. Traditionally, pay-night in Sheffield was Thursday, and on that evening, we had my father’s favourite, which was meat and potato pie. On Wednesday afternoons though, the working-class areas of the city, were filled with the aroma of ‘ash’, a poor man’s stew made from cheap cuts of meat and basic vegetables. Despite its association with the end of the week though, I barely know a Sheffielder who doesn’t love ash. Served with crusty bread and Henderson’s Relish, it’s still a very popular

Making ash from time to time reminds me of my childhood, and of my roots, and I love it too. My Castor helped me out today, always a pleasure to use. I had to bring in the big guns to deal with a tough turnip. I also added some mushrooms, which my granny would have certainly frowned at. Keeping this dish simple is important, less is more, and you can always have another bowl

I have to say that it tastes better than it looks here!

Jack, travel a bit further back in your history and try some of these-

http://godecookery.com/

 

[Jack Black]

Jack, travel a bit further back in your history and try some of these-

http://godecookery.com/

Thanks for the link, it brings back memories of when you could go out for the night, have a look at some tapestries, have a slap-up meal, watch a cudgelling contest, get blind drunk, and still have change out of half a groat!

 

[B.F.U]

I never know what qualifies as a workout, as I usually use the traditional I carry at least every day, but I thought this would count:

If only because its the first time I took Charlie's suggestion from the tube and used my Sheepfoot for spreading peanut butter.

 

[Jack Black]

If only because its the first time I took Charlie's suggestion from the tube and used my Sheepfoot for spreading peanut butter.

It works pretty good doesn't it?!

 

[B.F.U]

It works pretty good doesn't it?!

Sure does! Guess he knows what he's talkin' about

 

[avoidspam]

Nice day by the river sorting a gate out





The Scout came in handy opening packets, cutting baler twine, trimming routing frith and prepping an apple

 

[Peruna1998]

Nice day by the river sorting a gate out





The Scout came in handy opening packets, cutting baler twine, trimming routing frith and prepping an apple

Looks like a sheep gate.

 

[avoidspam]

Looks like a sheep gate.

Yep, pretty much.

We call it a Kissing gate over here, because the gate kisses the two upright posts of the frame. A more romantic notion is that you can use it as an excuse to kiss your beloved whilst out on a romantic country walk

 

[JerryIsAlive]

My GEC 15 EO in ebony sat in my RF pocket in my slacks all day long. She is finally getting a chance to stretch her legs by opening a couple small packages. Yay

 

[Hammer67]

 

[cards94]

hows the meat on those birds? fatty, gamey,?

 

[avoidspam]

hows the meat on those birds? fatty, gamey,?

I'll chime in! Can be dry when roasted if you're not careful. Personally I skin pheasant as they're a pain to pluck (lots of tiny feathers, definitely an outdoors job!), joint then pot roast/casserole

Any other tasty recipies...?

 

[Hammer67]

hows the meat on those birds? fatty, gamey,?

Not fatty at all. Upland birds tend to be pretty lean. Pheasants can taste a little gamey (though much less so than sharptails), which I actually like. Brining them for at least a few hours can reduce the 'gaminess' as well.

I'll chime in! Can be dry when roasted if you're not careful. Personally I skin pheasant as they're a pain to pluck (lots of tiny feathers, definitely an outdoors job!), joint then pot roast/casserole

Agreed! I've plucked a few pheasants, and they take forever. They're skinned and sitting in a brine right now. I believe the plan for tonight is to sautè in sage, bacon and port, over wild rice. Took the recipe from a new book I recently got - A Bird Hunter's Table. Highly recommended!

 

[avoidspam]

That sounds mighty good!

 

[Jack Black]

I'll chime in! Can be dry when roasted if you're not careful. Personally I skin pheasant as they're a pain to pluck (lots of tiny feathers, definitely an outdoors job!), joint then pot roast/casserole

Any other tasty recipies...?

Yep, can be dry. Long time since I ate pheasant, but I used to roast them with a few strips of bacon strung over the top

 

[screened porch]

Dang, I'm hungry. And I just finished a delicious dinner!
That bacon ploy is a winner.
I used my shiny new Boker's sheepfoot to search for flowable caulk in a dried out caulk tube, then used the clip to cut a panel of insulation.

Still shiny-

 

[B.F.U]

I'll chime in! Can be dry when roasted if you're not careful. Personally I skin pheasant as they're a pain to pluck (lots of tiny feathers, definitely an outdoors job!), joint then pot roast/casserole

Any other tasty recipies...?

I'm pretty sure we've put it in a pot pie type thing in my family. I'm really wishing I could hunt more often.

Anyway, my kabar pen knife saved me today when I didn't have a sharpened pencil for an exam:

 

[MT Damascus]

Lloyd swayback helped with dinner last night,

Kris