EDC II Which knife or knives are you carrying today?

Status
Not open for further replies.
DrPenguin said:
Sounds and looks like a fine birthday buddy. Lots of good food and good company. Thanks for the pics. :)

Will
Click to expand...

Thanks Will, my pleasure :)

One last pic! :D



(Thanks to ScruffUK for introducing me to a couple of those great pubs :) )

Jack
 
AB66D45B-EB7D-44D6-BE54-6039BE0D2DCD-663-00000176A79AE424_zpsf3b526da.jpg
 
Nothing screams Easter like my Emerson Horseman! :D

horse2501_zps1d42596f.jpg

Emerson Horseman and GEC Tidioute #25 strawberry jack (not carried today)
 
Stich2442 said:
Very cool, with the low fat content I was wondering if you brine them first to help with flavor?
Click to expand...

I do. These are sharptail grouse, which have a bit stronger flavor than some other species, so I brine them for 12-14 hrs. in a maple syrup/orange/salt concoction, and then smoke them over a low heat with maple chips.
 
Last edited:
The fridge was almost empty, so I had to improvise a bit.
The barlow cut up some dried tomatoes, feta cheese, chives and garlic for ravioli stuffing.
Ravioli_01_small_zpsae4e92df.jpg


The scalpel works great for cutting them to shape.
Ravioli_02_small_zps38d4502d.jpg


Done, finished with some olive oil and sbrinz.
Ravioli_03_small_zps02d359c5.jpg


We could start a new thread with all the cooking going on here :)
 
Not to derail the thread, but, I used the other hawk in the photo to chop up 1/3 of a small cherry tree brought down in a storm here. While I suffered for two days, out of shape!, the hawk was still sharp enough to cleanly cut paper, not bad for the price point!
 
CRK Large Sebenza 21 and Galyean Pro Series Small JYD
SebJYD_zps564b750e.jpg

SebJYD2_zps523429ff.jpg

SebJYD3_zps7f960c1c.jpg


Pics Taken Today:
Easter_zps622d4584.jpg

Easter2_zpsf26cd04d.jpg

Easter3_zpsca31ceaa.jpg


This little guy has done most of the Easter cutting:
JYD_zpscafd2908.jpg

JYD3_zps080e04a5.jpg


Happy Easter Guys!
 
Status
Not open for further replies.
Back
Top