Food prep EDC blades.

Aias said:
Hey Antdog, Lance,

I'm makin ribs again! ��

Pics later!
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Those first ribs and the chicken are still the most BA things posted so far. If I can find a Cornish hen I'll use that for my enchiladas.
 
Thanks Lance! I'll have to find a fun way to top myself... but in all fairness, I love looking at other people's pics in this thread. Such a cool idea for a thread--well done man.
 
Thanks! It's been a pleasure getting a glimpse into the lives of my fellow forumites, even if only through food. Which is as they say a universal language. I feel like knives are similar.

The enchiladas are baking right now, after we eat I'll get all the pics uploaded and posted. So far I'm pretty impressed.
Wife doesn't like white onion so had to use red but I think it's still a winner. For my first time making enchiladas I think I did okay. I definitely need rolling practice lol.
 
AntDog said:
Nice edge! Post some pics of it cutting up some of those veggies if you can.
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Absolutely. Next time I do some slicing and dicing I'll be sure to pull out the camera.

Glad you like the edge. That is hours in front of a DMT medium grit diamond stone and then different grades of emory paper on top of a bed I made out of wood and leather. Like a strop.
 
Lance23 said:
Thanks! It's been a pleasure getting a glimpse into the lives of my fellow forumites, even if only through food. Which is as they say a universal language. I feel like knives are similar.

The enchiladas are baking right now, after we eat I'll get all the pics uploaded and posted. So far I'm pretty impressed.
Wife doesn't like white onion so had to use red but I think it's still a winner. For my first time making enchiladas I think I did okay. I definitely need rolling practice lol.
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Excellent! I'm so glad you decided to give it a try. Those things are SO KILLER! That last batch, I made 54 of em....and there's 1 left!

As long as the basics are there (chicken, cream cheese, green chiles, green enchilada sauce, cheese on top) they can be modified to your heart's content, and still come out great. The recipe can be halved, quartered, doubled, quadrupled, etc., and still come out fine.

I very much hope you enjoy them. They are a family favorite, and always go quickly around here. Please post pics if you can Lance.
 
AurevoirGopher said:
Absolutely. Next time I do some slicing and dicing I'll be sure to pull out the camera.

Glad you like the edge. That is hours in front of a DMT medium grit diamond stone and then different grades of emory paper on top of a bed I made out of wood and leather. Like a strop.
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Yes, post pics if you can. I bet that edge zings through everything!
 
Here's my go at AntDogs enchilada recipe, with red onion instead of white.





Nice patina from the veggies, if it was a nicer start id leave it, but I'll polish it away later. Moore pics to come..
 
Lance23 said:
Thanks Rev, sorry if I took things a bit far.

But in good taste here was my lunch today, steak fajita nachos.
30sggi8.jpg

Then before the feast began..
29djukl.jpg
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dude did you regrind the edge super thin there, or did the secondary bevel really come like that?
 
I Don't have a picture unfortunately but I often use my Tops Sandi Trekker for my various home kitchen tasks, my little brother has said many times that the knife looks like an overbuilt steak knife and honestly I would have to agree, but damn I love it for food prep and even skinning small game it excels!
 
Finally some Becker love!
And you brought the big guns, definitely some fantastic pics and meals to accompany them!
This thread gets better every day!
 
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