Fiddlebacks and Food

Tuxedo Lonestar

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New to this group, but have to chime in now that I have had a WA Surls Matador for a few days. Haven't had a chance to go into the woods yet, but I got this one as a cook knife. It is a Santoka for the woods! was thinking about the Arowana but decided to try out this shorter but wider blade version. It is 3/32" A2 and slices and dices really well. Even passed tuna cutting...like it was butter and the sushi slices came off the blade easily.
Cut up the roll easily also.

some #2 tuna to make Poki


added in diced green onion , sesame seed oil, shoyo ( this case some Bragg Liquid Aminos to cut down on the salt) toasted sesame seeds and other spices


rolling with homemade tamago ( the eggs stuff) cucumbers, more green onions and Sharii rice


time to eat, some pickled ginger and left over tamago on the side
The Matador sliced up the rolls easily
 
nice job swaybacksteve

im going to have to get one of Allens Matadors

Mushroom pilaf and alder smoked salmon here tonight

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Thanks Vance
While I put together the appetizer...
You got the main dish going... Is that a Moray you using?


Sent from my iPhone using Tapatalk
 
My secret weapon...according to my wife I am the Master of Sandwiches :-)



And fully assembled...
 
That's a really nice handle combo, and nice picture too. Is that antique ivory micarta? That type of micarta has never caught my eye until now.

 
Thank you...Phil called it "woodish" micarta in the sales thread and Allen mentions it as bone paper Micarta on some other knives. i love it....and the liner combo on this one is different too. Not sure if i have seen a Fiddleback with it though...
 
tek
im not sure what that skrimp concoction is you have there but it looks great!

The steak looks perfectly cooked and the knife isn't too shabby either :thumbup:
 
absolutely my favorite Fiddleback thread.

Phil, I need one of those gold lipped FB glasses for my beer......
 
Thanks Vance, I don't know what it's called, I got the recipe from a friend 15 years ago. It came without a name. It's delicious though.
 
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