Food & Traditional Knives

The best salsa on the planet. Agreed to by all that have tried it:

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5K Qs said:
Dave, someone gave me the salsa in the photo below at Christmas, and it's OK, but yours looks a lot better! 🤓 :thumbsup::cool:
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- GT
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My wife makes ours. Its from an old family recipe from great grandma Garcia who was a Leiva. I remember one Christmas (she was in her 90s) giving her son Mike heck for using a food processor and not a knife. Interestingly salsa here in California was called sarsa and was a condiment for putting over grilled meat. That has morphed in my lifetime. What makes our salsa so special is the home grown (by Mike, but he’s passed on now) and dried chillis. It is the secret ingrediant! My step daughter is the great, great, great, granddaughter of Don Antonio Leiva and so is a seventh generation Tehachapi resident. Not many in todays world can say that. Don Antonio was here before here was here.
 
Near the end of January, my wife had outpatient surgery to remove lipomas from both ankles. This resulted in fairly large incisions on the outside of each foot, so she had to wear "surgical shoes" after the procedure, and those shoes are not legal for driving. So for most of February, I was her driver. On one of the mornings she had to go in for the foot surgeon to check her progress, we went to breakfast/brunch afterward at one of her favorite restaurants, the Real Food Cafe. I ordered South of the Border Scramble (eggs, spicy chorizo, tomato, green chiles, green onion, Cheddar, salsa, and sour cream) with wheat toast, and since I'd already eaten breakfast about 6am, I had plenty of my meal to bring home. A couple of days later, I had the leftovers for a meal, with the scramble on top of the toast. I also fried up some potato and green pepper and heated up some baked beans to supplement my leftovers. This is what it looked like. What it tasted like was GOOD!

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- GT
 
Chili is one of my favorite foods. Here's an old photo of chili my wife made back in December; she usually make a big batch for my birthday the week before Christmas. (We froze 3 gallon containers of chili soon after she made it, and we happen to be working on one of those containers this week! 🤓:thumbsup:🤓) The beer in the photo is a gift from my daughter and her fiancé that they brought from St. Paul, MN when they came for a "Christmas visit" in early December.


- GT
 
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Little bite after work. One of my favorite foods since childhood: vispipuuro (whipped porridge that contains lingonberry). This one is commercial version from supermarket but tastes fairly authentic. It’s eaten with milk. I love to compliment this with rye bread but I’m not sure if it’s normal. 😅 I like to combine sweet and salty things.
 
I'm making some tuna salad for lunch. The Santoku was a gift from Vince VCM3 VCM3 some years ago. The blade is made of 440C, if I remember correctly, and the handles are made of Rosewood which he got from Tony Bose. Assembled and finished by Vince. Needless to say, it's my favorite kitchen knife.
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Peregrin said:
I'm making some tuna salad for lunch. The Santoku was a gift from Vince VCM3 VCM3 some years ago. The blade is made of 440C, if I remember correctly, and the handles are made of Rosewood which he got from Tony Bose. Assembled and finished by Vince. Needless to say, it's my favorite kitchen knife.
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Gary looks like it held up nice all these years
 
VCM3 said:
Gary looks like it held up nice all these years
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Thanks, Vince! I take care of it. I bought a paring knife from you at the time, with the bose Rosewood handles. It's been a great kitchen companion also.
 
I usually eat a big breakfast, and the first course is usually oatmeal with fruits, vegetables, and occasionally meat in it, or it's "cold" breakfast cereal with fruit. For some reason I can't understand/explain, I've had cold cereal for breakfast since late last August. :rolleyes:
Here are some photos that "document" my typical bowl of cold cereal and fruit.
I start with a thin layer of Grape Nuts (which you can't see) in the bottom of the bowl, and then add a layer of premixed cereals: store-brand cheerios, bite-sized shredded wheat, store-brand wheat chex, and store-brand oat squares:


I then slice up part of an apple, part of an orange or clementine, 12-16 grapes (red or green or both), and a dozen banana slices (but we usually have bananas around every 2nd or 3rd week). I add the fruit, a tablespoon of whole flax seed and some unsalted dry-roasted peanuts onto the bottom layer. (Sometimes I put the sliced bananas on the very top of the bowl's contents after I've added everything else.)


The top layer consists of wheat bran flakes and either some store-brand honey nut cheerios or some multigrain squares (basically like Life cereal), and then I'll typically pour OJ over the food in the bowl, rather than milk.


(After I finish my cereal, I usually have a cup of instant coffee made with milk instead of water, and a couple of pieces of toast with peanut butter and jam or honey.)

- GT
 
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