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Thanks! I was very pleased with how the hen looked and tasted, even if she was a little on the tough side.Not the point of the post, but that bird skin has some fantastic color to it.
Thanks, I finally found the rest of the images from that day. I decided to roast a cornish hen over coals for my lunch that day while I did the other works for the images there in camp, and then use that as the back drop for the opener photo. I was trying to make that article my best work ever, and make everything look as good as possible.Not the point of the post, but that bird skin has some fantastic color to it.
Thank you! I spent a good bit of time fishing and trapping commercially in my youth, living off grid in tent camps all along several rivers here in the southeast. None of us were overly fond of canned foods, especially me. So I learned how to cook over an open fire at an early age. Those bottles were part of the old Tolkien project, I still have them in my prop cabinet. The yellow one was lemon zest, the white one was coarse salt.Nicely done. Roasting a bird is an art.
What is the yellow condiment?
I was wishing I had not forgotten the pepper, but having eaten fowl, rabbit, squirrel, venison, etc. over a fire with no seasons more than once, I thought it was wonderful after smelling it cooking the whole time I was workingGood combination for chicken.