Food and Blades

[barleywino]

 

[WValtakis]

 

[Edgeoflife]

Ribeye Cookout lunch at work today

 

[Corto_Malt]

 

[bigsurbob]

Fun to de-rib these yellow cauliflower greens with this Japanese paring knife. Mmmmm...



My wife found the blood orange tree. Thought the orange was bad! What a beauty!

 

[Corto_Malt]

 

[Buckeye Sharp]

 

[Corto_Malt]

 

[Corto_Malt]

What could be better than tasting a slice of Epoisses with a good glass of wine and a good knife like Mathieu Callejon's Byro?

 

[Tongkang]

Wow never saw somebody modded the sak like that...where is that came from if u dont mind im asking please,thx

Birthday splurge

 

[barleywino]

Wow never saw somebody modded the sak like that...where is that came from if u dont mind im asking please,thx

It's the MKM Malga 6 multi tool

 

[Tongkang]

Im so slow...never heard of it,got to check them,thx again

It's the MKM Malga 6 multi tool

 

[loon#r]

They weren’t badView attachment 1520088Still hard to be a good ole bologna and cheese for lunch

You’re supposed to fry the bologna so the cheese melts!

 

[Dcdavis]

You’re supposed to fry the bologna so the cheese melts!

I actually had fried bologna and cheese yesterday. Was helping a buddy and got to talking about old times and fried bologna came up

 

[Barman1]

I actually had fried bologna and cheese yesterday. Was helping a buddy and got to talking about old times and fried bologna came up

I've had my share of fried bologna sandwiches....but made the switch to mortadella a while ago and haven't looked back.
On a butter toasted kaiser, nothing else, perfect.

 

[cbach8tw]

What could be better than tasting a slice of Epoisses with a good glass of wine and a good knife like Mathieu Callejon's Byro?

coolio, what does that cheese taste like? Do you spread it on anything that would make it really enjoyable?

 

[Corto_Malt]

coolio, what does that cheese taste like? Do you spread it on anything that would make it really enjoyable?

Hi
Epoisses is a soft whole cow's milk cheese with a washed rind. Matured for at least 1 month, it is rubbed 1 to 3 times a week with marc de Bourgogne.
It is above all a board cheese that can be combined with other cheeses of character. It is excellent with country bread, woodcutter's bread or even walnut bread.
You can also taste it with fruits such as pear or grape and accompany it with a Burgundy wine, red or white.

 

[WValtakis]

Just a little pork chop and potatoes...gotta break in the new Le Thiers

 

[barleywino]

Bronze blade by madscienceforge

 

[Dcdavis]