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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Food prep EDC blades.
- Thread starter Lance23
- Start date
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- Apr 6, 2011
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- 1,033
i'll play. i love my calypso jr. 
- Joined
- Jul 24, 2014
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- 807
Just can't let this one go, here's my newest rat, what was for a day Tan/Tanker is now a home brewed CF finish.
Used it for my usual, beef, rice, and peppers. This time though I tried the RMD at slicing the meat for jerky, super thin.
As dry as it came out I think maybe too thin this time around.
Used it for my usual, beef, rice, and peppers. This time though I tried the RMD at slicing the meat for jerky, super thin.
As dry as it came out I think maybe too thin this time around.
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Glorious:thumbup:
AntDog! I had no idea you were such a fine chef
I don't cook as high caliber dishes as you, but I'll try posting something when I get a chance
- Joined
- Apr 3, 2001
- Messages
- 27,051
Glorious:thumbup:
AntDog! I had no idea you were such a fine chef
I don't cook as high caliber dishes as you, but I'll try posting something when I get a chance
Oh man, those BLTs were great! I might make em again this weekend.
I really can (and do) cook! I don't cook much hoity-toity stuff, but I occasionally get a little fancy....
I'll see what I can whip up this weekend using just my EDCs and post a few pictures.
Krissig - now it's your turn pal!
Oh man, those BLTs were great! I might make em again this weekend.
I really can (and do) cook! I don't cook much hoity-toity stuff, but I occasionally get a little fancy....
I'll see what I can whip up this weekend using just my EDCs and post a few pictures.
Krissig - now it's your turn pal!
I'll make something with my small seb when it gets here
- Joined
- Mar 26, 2013
- Messages
- 3,544
I love threads like this.:thumbup:
- Joined
- Jul 24, 2014
- Messages
- 807
I'm lovin' the 940 action!
I'm not too familiar/fond with/of Spydercos but is that a PM2?
Whatever it is I'm really liking the apparent thinness of the handle.
- Joined
- Apr 3, 2001
- Messages
- 27,051
Green chili chicken enchiladas:
Brown (well) 3 lbs. boneless skinless chicken breasts in a pan well coated with Olive oil. Season beforehand with salt and pepper. Let rest for 5 minutes, then slice em up. Leave the drippings in the pan!
Dice 2 onions, and 1 bunch of green onions:
Cook the onions in the pan with the chicken drippings:
Not pictured (had to rush - I had a lot of family here waiting on these!): combine chopped chicken with 4 blocks of cream cheese, 5 cloves of roasted garlic, all the cooked onions, 2 large cans of diced green chiles, 1 cup of tomatillo salsa. Stir the mixture well in a large bowl until well combined. It should taste awesome. If it doesn't, adjust your seasonings to your taste. This batch tasted like it needed a little more green chiles, so I added some more, and it was perfect to me.
After you get the filling just how you want it, put a good amount in a heated flour tortilla, roll it up, and put it seam side down in an oiled pan. Repeat until you run out of filling, or tortillas, or pans! Cover all the enchiladas with your favorite green enchilada sauce, then cover well with shredded cheese. Bake at 350 degrees until the cheese melts and starts to brown. It should be hot, bubbly, and delicious!
Buen provecho!
Brown (well) 3 lbs. boneless skinless chicken breasts in a pan well coated with Olive oil. Season beforehand with salt and pepper. Let rest for 5 minutes, then slice em up. Leave the drippings in the pan!
Dice 2 onions, and 1 bunch of green onions:
Cook the onions in the pan with the chicken drippings:
Not pictured (had to rush - I had a lot of family here waiting on these!): combine chopped chicken with 4 blocks of cream cheese, 5 cloves of roasted garlic, all the cooked onions, 2 large cans of diced green chiles, 1 cup of tomatillo salsa. Stir the mixture well in a large bowl until well combined. It should taste awesome. If it doesn't, adjust your seasonings to your taste. This batch tasted like it needed a little more green chiles, so I added some more, and it was perfect to me.
After you get the filling just how you want it, put a good amount in a heated flour tortilla, roll it up, and put it seam side down in an oiled pan. Repeat until you run out of filling, or tortillas, or pans! Cover all the enchiladas with your favorite green enchilada sauce, then cover well with shredded cheese. Bake at 350 degrees until the cheese melts and starts to brown. It should be hot, bubbly, and delicious!
Buen provecho!
- Joined
- Apr 3, 2001
- Messages
- 27,051
Oh, by the way, this is a family favorite. Everybody asks me for the recipe, but I've never given it out to anyone but family.
Trust me, I thought about just posting the pictures and not giving out the recipe.... But, you guys are worth it. If you make these, I'm pretty certain you'll like em. Enjoy, brothers.
Trust me, I thought about just posting the pictures and not giving out the recipe.... But, you guys are worth it. If you make these, I'm pretty certain you'll like em. Enjoy, brothers.
- Joined
- Sep 5, 2012
- Messages
- 169
Used ESEE 3 and 4 a lot in the kitchen. But I honestly can't believe how this Swamp Rat, after a good re-profiling, is so versatile. I can use it to pry up a sewer lid in the street, then come inside and julienne some vegetables for dinner. (After a good cleaning of course. )
)
- Joined
- Apr 3, 2001
- Messages
- 27,051
- Joined
- Apr 3, 2001
- Messages
- 27,051
Used ESEE 3 and 4 a lot in the kitchen. But I honestly can't believe how this Swamp Rat, after a good re-profiling, is so versatile. I can use it to pry up a sewer lid in the street, then come inside and julienne some vegetables for dinner. (After a good cleaning of course.
Nice edge! Post some pics of it cutting up some of those veggies if you can.
- Joined
- Aug 1, 2012
- Messages
- 5,188
Sweet! What are you using to cut em this time?!
Ha! Just a good ol' Buck 110 (but a custom)... OK, they went quick! There are five of us--two big ones and three little ones, and I think only two ribs left. I was going to totally stuff myself, but I figured I'd save them for a little sandwich tomorrow.
Here's my recipe this time:
1 large rack of ribs (or was it 1&1/2... can't recall)
about 2 tbs of brown sugar, maybe a little more
cover sugar with sesame oil
add a little olive oil
about 4-5 tbs of low sodium soy sauce (you have to eyeball it really and adjust for flavor)
garlic
a little bit of onion flakes/ powder
Turmeric, a couple of pinches
Cumin, about the same
Mix all the ingredients together and pour over the ribs in a slow-cooker for 3-4 hours on low--but only after browning the ribs in the oven (bake @ 350 for 15 min). I flip the ribs halfway through the slow-cooking and add baby portobello mushrooms into the mix when there is about an hour left. We usually serve with rice and other veggies.
For now, here's a pic of the buck--later I have to snap a pick of the last two ribs. I was a bit pre-occupied while the ribs were cooking... I was stripping the coating off my new BK 14! That one will be getting some food-prep time soon! I'll keep you posted...
- Joined
- Aug 1, 2012
- Messages
- 5,188
Green chili chicken enchiladas:
Brown (well) 3 lbs. boneless skinless chicken breasts in a pan well coated with Olive oil. Season beforehand with salt and pepper. Let rest for 5 minutes, then slice em up. Leave the drippings in the pan!
Dice 2 onions, and 1 bunch of green onions:
Cook the onions in the pan with the chicken drippings:
Not pictured (had to rush - I had a lot of family here waiting on these!): combine chopped chicken with 4 blocks of cream cheese, 5 cloves of roasted garlic, all the cooked onions, 2 large cans of diced green chiles, 1 cup of tomatillo salsa. Stir the mixture well in a large bowl until well combined. It should taste awesome. If it doesn't, adjust your seasonings to your taste. This batch tasted like it needed a little more green chiles, so I added some more, and it was perfect to me.
After you get the filling just how you want it, put a good amount in a heated flour tortilla, roll it up, and put it seam side down in an oiled pan. Repeat until you run out of filling, or tortillas, or pans! Cover all the enchiladas with your favorite green enchilada sauce, then cover well with shredded cheese. Bake at 350 degrees until the cheese melts and starts to brown. It should be hot, bubbly, and delicious!
Buen provecho!
OMG--that looks so good... but I'm so stuffed... must... look... away...
- Joined
- Jul 24, 2014
- Messages
- 807
I'm speechless! I just ate an entire buttermilk pie and all these enchiladas and the talk of custom 110's and another Rodent Solution in the mix is making me hungry again. I must agree on how well the RS slices once it's been reprofiled, if love to see just how thin mine is at/behind the edge. The RMD came even thinner stock though, that thing is scary slicey now that it's stripped. Tomorrow night I'm going to try my hand at those enchiladas..the wife saw the pictures and demanded them.. She gets to be on picture duty.