Fiddlebacks and Food

varga49 said:
Arroz con Pollo TexMex style
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Varga,
Can you just ship a 5 gallon bucket of that to GA? I promise I'll let the guys at Forge have a little too. - Robert


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Fiddleback Outpost said:
Varga,
Can you just ship a 5 gallon bucket of that to GA? I promise I'll let the guys at Forge have a little too. - Robert


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Maybe I'll come on over one of these months and we'll totally throw down good eats!


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Kicking Kimchi Bowl w/ Korean BBQ...Esquire with Diomedes APS Baron Sheath...Combat Beads Stackers lanyard beads. 'Twas a good lunch!
- Robert


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Fiddleback Outpost said:
da12d3d88204b82c00195e8388c155c3.jpg


Kicking Kimchi Bowl w/ Korean BBQ...Esquire with Diomedes APS Baron Sheath...Combat Beads Stackers lanyard beads. 'Twas a good lunch!
- Robert


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Damnnnnn Bro!!!!! I almost ignored your hardware looking at that bowl...


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Damn, after three years one would think I would know better than to risk this thread with a toothache...very nice pics guys, now I really feel like I'm starving lol
 
Me, Allen & our better halves went to dinner last night.

We were discussing a new handle material for Fiddleback (black plastic):D

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Fiddleback Outpost said:
da12d3d88204b82c00195e8388c155c3.jpg


Kicking Kimchi Bowl w/ Korean BBQ...Esquire with Diomedes APS Baron Sheath...Combat Beads Stackers lanyard beads. 'Twas a good lunch!
- Robert


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Click to expand...

Glad to see someone enjoying food from my motherland...


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varga49 said:
If you ever get up to the hill country there's a good Korean place in Kerrville. Yeo Bo's
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Will have to try it next time I'm there (ps yeo bo means hello or hey when talking on the phone or getting your spouses attention)


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If you could replace every blade in the kitchen with one Fiddleback what would you choose?

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LaRueOBR556 said:
If you could replace every blade in the kitchen with one Fiddleback what would you choose?

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that's a hard one, since it's got to cover so much from cross hatching chestnuts, chopping frozen chicken, dicing an onion and breaking down a turkey. So, for me, the key is thin is better (I reach for the paring knife and chefs knife much more often than the cleaver.) I also think that if I had to do just one, I'd default to a smaller one since that's about 75% of what I do. my thought is to optimize the choice for the majority of the work and then deal with breaking down the occasional buffalo as it comes up. So, I think the thin (3/32") Gaucho would be lots of folks choice, but I don't have one, so my choice is the thin toboggan. Good blade to handle angle and enough blade to get things done.

From Thanksgiving:

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LaRueOBR556 said:
If you could replace every blade in the kitchen with one Fiddleback what would you choose?

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Not Fiddleback but reated
a Skiva from W.A. Surls. I quit using Fiddlebacks in the kitchen since I got it ( the Skiva)
 
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