Fiddlebacks and Food

Lookin good mist! When is your Fiddlebacks and Food cookbook coming out?..... We're waiting!
 
Dcaggie06 said:
Lookin good mist! When is your Fiddlebacks and Food cookbook coming out?..... We're waiting!
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LOL, I've thought about writing a cook book. I've always thought most don't have enough pictures, and don't focus near enough on the knife use part :D
 
VANCE said:
thats my kinda of meal mist
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Thanks man, one of my favorites too, though I have been doing a lot less frying the last several years. I just couldn't resist. I learned to cook things like this over a fire on the side of a river when I was pretty young :)
 
Now for something completely different. ...



I saw a video on making all natural dog treats out of sweet potatoes. I love my rotte so I had to give it a shot.


Get your taters, knife, and cutting board.

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Slice them up.

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Set the oven to 400° and bake them til crispy. The length of time is anywhere from 20-45 mins, depending on how thick or thin they are. If you spray the slices with a bit of oil, the orange color will be a bit darker. But don't worry. Your dog won't know the difference.

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I didn't get a pic of the final product but you get the idea. I did these a few weeks ago and puppy loves em!
 
We always buy chicken breasts in bulk. When we have chicken, the rest of the cooked breasts that we do not eat get frozen, then are used for dry dog food topping. It is cheaper than the good canned food as topping. Many dog treats have sweet potato. I have not priced sweet potatoes lately, but it is probably cheaper than the good dog treats.
 
schmittie said:
Now for something completely different. ...



I saw a video on making all natural dog treats out of sweet potatoes. I love my rotte so I had to give it a shot.


Get your taters, knife, and cutting board.

Slice them up.

Set the oven to 400° and bake them til crispy. The length of time is anywhere from 20-45 mins, depending on how thick or thin they are. If you spray the slices with a bit of oil, the orange color will be a bit darker. But don't worry. Your dog won't know the difference.

95F2DF2D-7A1E-4738-A2F6-D981D1B99206.jpg



I didn't get a pic of the final product but you get the idea. I did these a few weeks ago and puppy loves em!
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We people eat roasted sweet potatoes, too. 😄 A little sea salt, cumin, and cinnamon makes for a delicious side.


Michael
 
RRaconteur said:
We people eat roasted sweet potatoes, too. �� A little sea salt, cumin, and cinnamon makes for a delicious side.


Michael
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Lol! We do in this house too. I love em. Cut into fries and grilled, sprinkled with a little cayenne pepper is good as well. I'm a fan of sweet heat.
 
Question for those that cook a lot with your O1 filddlebacks. Does the O1 steel impart a taste on foods? Recently I cut some pears with my bushfinger and realized that on some slices, it tastes a little funny. I'm not sure if this was due to the blade steel or the patina I already have on it. Any insight would be helpful as to why or how this happens and if there's a way to prevent it?
 
Andy,
after oxidization occurs and your patina is set in this will go away. Best to use some bum veggies to lock it in, then you should be good to go.
 
xxwjtxx said:
Andy,
after oxidization occurs and your patina is set in this will go away. Best to use some bum veggies to lock it in, then you should be good to go.
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I already have a patina on it but maybe it's not quite complete yet. How do I know when a patina is 'full'?

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Cosmetically it will get quite a bit darker. The oxidizing / sulfuric smell will also cease once the steel has significantly patinated. You can try moving it along with a bit of apple cider vinegar and paper towel if you wish, just Google hot apple cider vinegar patina. You already have a natural base, but this should get you squared away as long as you don't mind the darker gray patina it will take on.... At least it will look pretty slick if you keep the edge polished (this is what I prefer on my knives).

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The Bushcrafter had no trouble with the steak fries to go with the burgers tonight.

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It's official the world needs a Mist/Vance collab cookbook. "Cooking with Cutlery: starring Fiddleback Forge". Coming to a Borders and Dalton's near you. Instructional videos soon to be available at Suncoast.


Wait.....
 
I have been designing a cook book in my head for the last three years. I think I need to get active on the work and the photos :)
 
Man, how awesome would it be if Andy made a proper Chef's knife. 8 inch stainless blade, all the different handle configurations....drooling!
 
emoney2277 said:
Man, how awesome would it be if Andy made a proper Chef's knife. 8 inch stainless blade, all the different handle configurations....drooling!
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not gonna happen...i tried...but he did make a 5" called the padre

its the black handle knife s35vn
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