Food & Traditional Knives

My Thursday treat down at the market :D ;) :thumbsup:

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Nice ribeye dinner to start my weekend.
Threw in a beauty shot of the plate without the knife just for aesthetic impact.:p
I did polish the 97 beforehand, complete waste of time, now looks exactly like it did before polishing.:rolleyes:
 
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When the advocado is perfectly ripe I just cut in two, a bit of salt, pepper, lemon and some oil, was too lazy for slicing a shallot. This was a test with pepper seeds oil. It's a new product I discovered recently and is perfect to give a subtle taste of soft pepper (didnot try the strong oil yet), does not feel oily at all and a nice paprika color.
And you can spoon it out then 😊.Matroz_magolaj.jpg
 
Lunch I "invented" one day last week: potato salad on a bagel (egg salad on a bagel is good, why NOT try potato salad, especially this store-bought "Amish" version containing lots of eggs?). VERY good, but quite messy as a "handheld sandwich".
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- GT
 
Lunch I "invented" one day last week: potato salad on a bagel (egg salad on a bagel is good, why NOT try potato salad, especially this store-bought "Amish" version containing lots of eggs?). VERY good, but quite messy as a "handheld sandwich".
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- GT
Makes for a great pic Gary 👍
 
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