Fiddleback User Pics

I finally (almost) finished my Spoontula. Started working on this a few months ago.

Roughed it out with my Fiskars X7 hatchet and then went to work on it with my Arete:

IMG_1994_zps2efd1730.png


IMG_1995_zpsbede8de9.png


Fast forward a few months (I was waiting on my hook knife). Needs more sanding and some oil but I'm calling it good for now:

P1080125_zpsd779816a.png
 
That looks great Thurin, I really need to order a crook knife or two for carving this winter :)
 
Thanks guys!

It's Aspen from my backyard. Lost the top 10 feet off of one of them a while back. This had dried out so it was a little more work than if it was green, but it was still pretty easy. And it didn't crack as a result of being pre-dried I guess.
 
Love maroon linen. See you have a beauty mark as well. Both of mine do, adds a little something special:thumbup:
 
Beautiful knives. This thread rocks!

Plantains this afternoon.

341B06F7-439C-474A-ADBE-5A9C55CC21C4-1503-000000D250599191_zpsdb9e3a2e.jpg


78CAA80C-9C07-4B85-9E2D-68E7815AE860-1503-000000D26F6E8271_zps2e71d232.jpg
 
Alright Hugh. You are gonna have to explain how you do the plantains. When my wife and I were first married, we bought one of those big bananas and couldn't figure out why it wouldn't ripen. And it tasted like a potato!

Those look pretty good!^^^^^^
 
These are super simple and delicious.

What I do is peel the plantain and hold it vertically. Then just slice thin strips until there is no more. I added a little coarse sea salt to the raw plantain strips before cooking, you can season with whatever you want. Put some oil in a frying pan and heat to about medium/medium high, I used avocado oil but you can use vegetable oil or whatever you want. You want enough oil to cover the plantains about half way up like this:

FDF6F4E3-D46B-469A-AD88-C27119011C45-1729-000000E180350277_zpsa98ea298.jpg


Just keep an eye on them and brown them on both sides. I didn't time it but I probably cooked them 2 minutes per side. Like I said, keep an eye on them. ;) :thumbup:

Put them on a plate with a paper towel or two to sop up extra oil and let them cool a minute.

Enjoy!
 
97B8D23B-5AC7-4097-9428-B8CD73728A45-1703-0000012C096DCD73_zps2a5c4c71.jpg


3A8BCC81-6FCA-4E24-8441-E5272D998CDC-1787-00000136DB243BB0_zpse64e9882.jpg


B706E4F0-0B0D-44E6-8FBF-F05D69CA1FE1-1703-0000012C0410EF24_zps9ed9b02d.jpg


Fried lobster bites and prosciutto wrapped baked hogfish, both caught from the backyard. Roasted vegis from the farmers market.
7176573C-DB41-47E5-8C44-302FD54CC610-1787-0000013DFC96FB6E_zps193874dc.jpg
 
Last edited:
Ugly pics of beautiful knives.

S35VN Ladyfinger (no patina, just scratched a bit)


Camp knife came along for some logging around the mountain cabin. (Stihl chainsaw (think it is the MS260 in the background, could be the MS362 as well) did most of the hard work...)

It also has done some kitchen work, which is does pretty well despite it being 3/16")

Bushfinger 5/32" S35VN


Wish I could stay in the mountains longer, but have to be at work again tomorrow :(
 
You must log in or register to reply here.
Back
Top