Fiddlebacks and Food

My wife's interest in Fiddleback's all started when I presented her with a Ladyfinger last year. She could not get over how nice the handle fit her hand. Her education has progressed quite well. When a new knife comes in she'll quickly ask...."How are the ergo's on that handle". Here it is serving as our cheese knife last night when we had a few friends over to watch a movie and enjoy a little vino:

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We served the Kosta Browne & Paul Hobbs pinot with some new cocktail napkins we picked up on a recent trip to Key West:

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The Bacon Hiking Buddy that Phil generously donated as a Super Ben knife is now her favorite. It's probably best that we have a family wedding to attend this coming weekend, otherwise turning her loose at Blade Show could have put a serious dent in our knife budget. Not that I would have played any part in that ;)

Cheers !
 
I apologize for no Fiddleback in the pic but this is one of 3 "Bunny Butt" pancakes I made for my grand kids.

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My mother in law has a way of knowing when storms are brewing. She then says, "Blaine, can you light the grill?" A few minutes later, once the charcoal smoke can be seen through the window; with a little laugh, she disappears into her room leaving me a bowl of marinated pork chops on the kitchen counter.... As the thunder rolls in the near distance, among the GIANT rain drops signaling the edge of the super-cell, I'm left there tending the grill on the back deck.

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Remember I'm in Suffolk and storms move west to east....

However, I survived with the assistance of my Hiking Buddy.

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I'm quoting Wikipedia...

"The beef clod or shoulder is one of the cheapest cuts of beef and is taken from the shoulder region of the cattle. This is why it is sometimes called chuck or shoulder clod. Beef clod consists of a large muscle system and some fat that covers the muscles. Beef clod can be prepared in a variety of methods both dry and moist, but the most recommended method to cook beef clod is to cook it with moist heat or braising. Long slow smoking also provides acceptable results."

I just discovered it about two months ago. IMO it's similar to a tri tip in flavor, cooking method and juice content, but is leaner. It is a few dollars less a pound than tri tip, so when buying in bulk you can really save some bucks. It's great on the bbq when cooked medium rare, but isn't bad well done either and normally I hate well done beef. When cubed up and braised (for two hours) in a chilli con carne it really shines. When braised and broken down it tends to get stringy so smaller cubes are suggested. Check it out. I found it at costco for $4 a pound-- Choice grade.
 
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