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Your killing me here, Pete!
-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Did your Traditional knife get a workout today? -Part II
- Thread starter knarfeng
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What a wonderful meal - PeteEnjoy it!
Thanks for sharing, my friend!
Thanks Andi, I hope your wife and Max is doing well
You're eating well, Pete!
I used my #15 to slice up a little smoked sharptail grouse for lunch:
I am very happy and have a good life(and wife), like to live and eat well, I've eaten a lot of tasty critters, I don't think I've ever prepared or had grouse, and if I prepared ever working I would have eaten, what would you compare the flavor to?
I'm sorry pal, I always prepare enough for guest that never show up,
So after a long day of working outside and needing to feed my wife, my daughter, and myself, a quick seven minute meal using the leftover bacon and a few other simple ingredients that my Case 6318pu took care of ( tomatoes, garlic, onion, basil )
All were fed and full....
Also used the punch on the Case earlier in the day to make a new hole on my daughters rubber fish for her in training fishing pole cast & reel, Opinel #10 after preparing brunch had many outdoor task to attend to.
Pete
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Great to see you 'back in the game' Pete! 
:thumbup:
:thumbup:
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Wow - the culinary efforts in this thread are off the charts lately!
Pete -
It can depend quite a bit on the type of grouse. Forest grouse, such as ruffed, spruce and blue grouse have light-colored meat and are quite mild tasting, with just a hint of 'wild' flavor to them. They are really delicious, and just about any recipe for chicken and other "white meat" fowl will serve them well.
Sharptails (and to a greater extent, sage grouse) have a a darker, redder meat and a notably stronger, "gamier" flavor them. The biggest mistake I see people make when cooking these species is over-cooking them, which dries them out quickly and amplifies the flavor. I'm convinced that many people who say that they don't enjoy these birds have eaten them over-cooked. You really need to cook them like steak, and no more than medium-rare. When done properly, they are still stronger-tasting than other types of grouse, but quite delicious, imo. What you pair them with can also make a difference - one of my favorite sharptail recipes is to flash cook them, and then slice them thinly, served over a steaming bed of warm red cabbage, with sauteed portabello mushrooms and pine nuts, and a little melted gorgonzola. Delicious.
The smoked sharptail that I pictured earlier is brined for 24 hours with salt, maple syrup, orange rind and star anise. Rinsed, and then smoked on a low heat for 4-6 hours with maple chips, and finished at 200 deg. F. in the oven for a 1/2 hour. Serve warm or cold. I like them this way as an appetizer on crackers wth a good aged cheddar. :thumbup:
Pete -
It can depend quite a bit on the type of grouse. Forest grouse, such as ruffed, spruce and blue grouse have light-colored meat and are quite mild tasting, with just a hint of 'wild' flavor to them. They are really delicious, and just about any recipe for chicken and other "white meat" fowl will serve them well.
Sharptails (and to a greater extent, sage grouse) have a a darker, redder meat and a notably stronger, "gamier" flavor them. The biggest mistake I see people make when cooking these species is over-cooking them, which dries them out quickly and amplifies the flavor. I'm convinced that many people who say that they don't enjoy these birds have eaten them over-cooked. You really need to cook them like steak, and no more than medium-rare. When done properly, they are still stronger-tasting than other types of grouse, but quite delicious, imo. What you pair them with can also make a difference - one of my favorite sharptail recipes is to flash cook them, and then slice them thinly, served over a steaming bed of warm red cabbage, with sauteed portabello mushrooms and pine nuts, and a little melted gorgonzola. Delicious.
The smoked sharptail that I pictured earlier is brined for 24 hours with salt, maple syrup, orange rind and star anise. Rinsed, and then smoked on a low heat for 4-6 hours with maple chips, and finished at 200 deg. F. in the oven for a 1/2 hour. Serve warm or cold. I like them this way as an appetizer on crackers wth a good aged cheddar. :thumbup:
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Thanks for the in depth explanation of the flavor profile, I find like you most darker meats have a richer "gamier" taste even something as basic as pork, well not really pork in the states it's fairly been bred to be more neutral, but outside in other lands.
Opinel tended to the land today and then the 6318pu did a quick what seems almost late 80's early 90's type of dish, wife picked up some sundried tomatoes, I remember when they were the in thing
Nothing special
Pete
Opinel tended to the land today and then the 6318pu did a quick what seems almost late 80's early 90's type of dish, wife picked up some sundried tomatoes, I remember when they were the in thing
Nothing special
Pete
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Now the stockman knows how to grill, Pete.
Primble
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Pete,
I guess I have more of those German made kitchen knives than I do pocket knives and put them to use daily. My pocket knives don't see much, if any food prep.
Lately, I have been noticing my belt feeling a bit tight and have committed to nothing between meals. Looking at this makes that commitment hard.
Delicious looking food is most always that - delicious!
My mouth is watering while looking at your dinner tonight! :thumbup:
I guess I have more of those German made kitchen knives than I do pocket knives and put them to use daily. My pocket knives don't see much, if any food prep.
Lately, I have been noticing my belt feeling a bit tight and have committed to nothing between meals. Looking at this makes that commitment hard.
Delicious looking food is most always that - delicious!
My mouth is watering while looking at your dinner tonight! :thumbup:
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- 3,557
I couldn't sleep so I pulled together a little fruit bowl for my wife when she wakes
I have accumulated so much culinary equipment through the years, from handfuls of tourné and channel knives right up to 16" French (chef) knives, F.Dick,Wüsthof, JA Henckels, working professionally and having interns that would washout and leave stuff behind never to return, I've been able to give away full starter sets to folks that couldn't afford but wanted to work and learn. I find it cathartic to use what carrying to prepare dinner etc. I also in the past taught Servsafe and know how to keep my tools clean and safe and handle food safely.
I always make extra ( that's the Sicilian in me) so stop by any time and pull up a chair, then I can pick your brain about your extraordinary photography skills
Pete
Pete,
I guess I have more of those German made kitchen knives than I do pocket knives and put them to use daily. My pocket knives don't see much, if any food prep.
Lately, I have been noticing my belt feeling a bit tight and have committed to nothing between meals. Looking at this makes that commitment hard.
Delicious looking food is most always that - delicious!
My mouth is watering while looking at your dinner tonight! :thumbup:
I have accumulated so much culinary equipment through the years, from handfuls of tourné and channel knives right up to 16" French (chef) knives, F.Dick,Wüsthof, JA Henckels, working professionally and having interns that would washout and leave stuff behind never to return, I've been able to give away full starter sets to folks that couldn't afford but wanted to work and learn. I find it cathartic to use what carrying to prepare dinner etc. I also in the past taught Servsafe and know how to keep my tools clean and safe and handle food safely.
I always make extra ( that's the Sicilian in me) so stop by any time and pull up a chair, then I can pick your brain about your extraordinary photography skills
Pete
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Loving your posts Pete
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Thanks Jack, the original thread I posted daily, but been pretty busy, I'm trying to make a point to try contribute a little more than I have in the past year.
Pete
I guess this counts it's traditional enough
Ended up felling a couple of small dead trees
Pete
I guess this counts it's traditional enough
Ended up felling a couple of small dead trees
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Thanks Jack, the original thread I posted daily, but been pretty busy, I'm trying to make a point to try contribute a little more than I have in the past year.
Pete
I guess this counts it's traditional enough
Ended up felling a couple of small dead trees
That looks familiar, though mine endured considerable abuse when I was a teen. Still gets used regularly, though.
Michael
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That looks familiar, though mine endured considerable abuse when I was a teen. Still gets used regularly, though.
Michael
They are built to take abuse:thumbup: I've had mine about 10 years, I almost bought a full size Estwing today also forged from one piece, I have some bigger trees to take care of.
#10 help with the yard, and cut some dishwasher drain hose
Peanut aided in fixing a door that was sticking
Case 6318pu cut some lemons for some lemonade
Pete
