Fiddlebacks and Food

Nbrackett said:
Three different types of smoked meats that were great but the best thing on the plate was the gouda mac n cheese.

7f94989990d8886fe9ed730a5d5407e8.jpg
Click to expand...

Man Nathan I zeroed in on that Mac n Cheese right away. Then I properly admired that Bushboot!


Sent from my iPhone using Tapatalk
 
A quick after-gym dinner while playing with a bunch of knives... 36 of them on the table. :D

Osdcnaxl.jpg
 
Odaon said:
Indeed! That's Jerry's brisket rub burlap one. I've been going back and forth on that model...
Click to expand...

I've got an Osage EDK with natural liners and pins, Right now it's my EDC. It's handy and sharp as "all git out". Picked up an BCK fron Arizona Custom Knives..Longer handle...haven't gotten around to carrying it yet but it seems the longer handle is advantageous for some applications.. I do like that Scandi blade on Jerry's
 
varga49 said:
I've got an Osage EDK with natural liners and pins, Right now it's my EDC. It's handy and sharp as "all git out". Picked up an BCK fron Arizona Custom Knives..Longer handle...haven't gotten around to carrying it yet but it seems the longer handle is advantageous for some applications.. I do like that Scandi blade on Jerry's
Click to expand...

As I said in the EDC thread, I'm all over the place with the EDK. I need to keep handling it. For EDC I think I would prefer a convex ground one. I had a scandi BCK in my possession for a short while. Very cool knife, definitely would make a great wood worker, though I didn't try it out because I decided to sell it. Wasn't quite what I wanted.

zzfG4dBl.jpg
 
Ventured over to the east coast of FL this week to visit my wife's brother in Ft Lauderdale. Any stop in Ft Lauderdale isn't complete w/o visiting the Zagat Rated hoagie shack known as Laspadas. Seriously, this joint is the only 5 star rated restaurant in the area, and Ft Lauderdale hosts some fine dining establishments. It's not about ambiance, it's all about the food:

Here is my italian hoagie moving down the production line:

WP_20170321_005_zpsteuezqcr.jpg


And here is the finished product complete with it's "meat blanket". My Esquire had it's work cut out for it to help me divide & conquer this beast:

WP_20170321_006_zpsvgphybxg.jpg


I'll have to confess that I only managed to finish half, the rest went back to our hotel for a late night snack :triumphant:
 
"meat blanket" ...that's excellent. there isn't much i like better than an italian sammy. that's one thing i miss about living in Mass. there was an italian or greek sub place in every town. i am STILL looking for a comparable sub in VT.

thanks for the pics.
 
prom52 said:
Ventured over to the east coast of FL this week to visit my wife's brother in Ft Lauderdale. Any stop in Ft Lauderdale isn't complete w/o visiting the Zagat Rated hoagie shack known as Laspadas. Seriously, this joint is the only 5 star rated restaurant in the area, and Ft Lauderdale hosts some fine dining establishments. It's not about ambiance, it's all about the food:

Here is my italian hoagie moving down the production line:

WP_20170321_005_zpsteuezqcr.jpg


And here is the finished product complete with it's "meat blanket". My Esquire had it's work cut out for it to help me divide & conquer this beast:

WP_20170321_006_zpsvgphybxg.jpg


I'll have to confess that I only managed to finish half, the rest went back to our hotel for a late night snack :triumphant:
Click to expand...

thats a heck of a sammich!!

nice Peter
 
I was in Costco yesterday when I noticed flats of Bartlett pears on sale. The idea struck me that I have never made baked pears before. Since I was already planning to make a nice dinner for wife last night, I thought these might make special dessert to top it off.

A peeler and my trusty Gaucho made quick work of the prep work.




I decided to fill the center of the pears with some nuts. Most were filled with almonds that I ran through the coffee grinder. In a handful, I used pine nuts instead. I sprinkled them with cinnamon, a pinch of nutmeg and a tiny bit of raw sugar. Bake at 350F for 25 minutes and that’s it. Serve with a dollop of vanilla ice cream if you like.




Pretty simple and oh so delicious! Yeah, this experiment was a success.

Phil
 
Last edited:
Comprehensivist said:
I was in Costco yesterday when I noticed flats of Bartlett pears on sale. The idea struck me that I have never made baked pears before. Since I was already planning to make a nice dinner for wife last night, I thought these might make special dessert to top it off.

A peeler and my trusty Gaucho made quick work of the prep work.




I decided to fill the center of the pears with some nuts. Most were filled with almonds that I ran through the coffee grinder. In a handful, I used pine nuts instead. I sprinkled them with cinnamon, a pinch of nutmeg and a tiny bit of raw sugar. Bake at 350F for 25 minutes and that’s it. Serve with a dollop of vanilla if you like.




Pretty simple and oh so delicious! Yeah, this experiment was a success.

Phil
Click to expand...

Amazing, delicious looking and nice to see something different like this. I'll bet they were good!
There's a great deal of "good cooks" whose skills are evident! I keep wondering what it would take to create a Fiddleback Forge cook book . And then I wonder if that's maybe too much. Nonetheless I've seen some serious eats here!


Sent from my iPhone using Tapatalk
 
You must log in or register to reply here.
Back
Top