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.
That's a keeper.Steely_Gunz said:I live in a happy place, but it's a bit cramped with you in it.
Jake
Steely_Gunz said:Ahem... bookmanship indeed
In my defense, my goal was never to pull at the heartstrings or grapple a tear from the cantina. I simply wanted to spread the word about this horrilbe disease. A disease that could strike your next pet. It was never about the knives, just the info. Now, if Steve wants to award me with a small knife. That's fine. I will appreciate it, cherrish it, and gift it to these sick animals. And if the depression becomes too much for the animals, and they take their own life, then I will pry it from their adorable stiff paws, save it and gift it to my son. It will probably be haunted from all the dead puppies and kittens, but i think it will be a character builder for the young man. Any of you guys that want to give your kids a haunted knife are just sick. Steve knows that. My son doesn't exist yet, so a haunted knife will not bother him in the least. That is why I deserve one of these knives to protect my fellow Cantina members from the restlessly damned (although melt-your-heart cute) spirits of puppies, kitties, birdies, and all other things that were once fluffy and are now quite lumpy. So remember, unless you want a haunted knife to bring 100 years of nightmares to your children's children's children, then you'll let Steve send me and my imaginary son from the future the knives to do battle with these poor, although probably bloodthirty, ghosts of the knives so that you don't have to.
I have but one thing left to say:
Wook at da widdle porkypines!![]()
If you have understood any of this, i seriously suggest that you go get a CAT scan. I live in a happy place, but it's a bit cramped with you in it.
Jake
As I often told my daughter: "I understand they're delicious".Steely_Gunz said:<snipski>
Wook at da widdle porkypines!![]()
![]()
<WACK>
Jake
Above Website said:Porcupine Soup by Greenbird...
Porcupine represents the qualities of innocence and humility, and carries the medicine of trust and faith. By nature, he is a quiet and gentle neighbor, only causing harm when trust has been broken. A porcupine foot is sometimes carried as an amulet to help the carrier embody these qualities. Because it can be easily caught, some Alaskan native cultures consider the porcupine a starvation food, and only harvest this creature during times of need.
To make this recipe you need to find a plump, young porcupine and someone who can get past those soft brown eyes and sharp quills to bonk it on the head. (Remember to thank the porcupine's spirit for giving itself for your nourishment.) Older porcupines can be tougher, and may be spruce-y tasting depending on the time of the year it is harvested. Also of note, porcupines which have been feeding on dry wall and tires, probably won't have a very tasty flavor either.
Some people recommend scorching or searing the fur and quills off of the carcass before skinning and gutting. I find that when you scorch any type of game you run the risk of imparting a burnt flavor to the dish. I recommend carefully skinning the porcupine, starting from the belly, before gutting. Retain the liver. Remove the head and tail if you prefer, but these can be used in the soup as well. Gently wash the carcass and remove any pieces of fur remaining. Save the quills and strands of the long silky fur for projects. Discard any unused remains in a respectful manner.
Ingredients:
1 small to medium porcupine with liver
Flour
Bacon grease or shortening
Onion
Carrots
Potatoes
Celery
Mushrooms
Bay leaf
Garlic
Juniper berries
Rosemary
Parsley
Salt & Pepper to taste
The amounts used in this recipe should be based on what you have available; feel free to add or delete items as your vegetable bin and taste directs.
Chop up the porcupine into fry sizes pieces. (Do not fry the liver, keep aside in a cool place.) Make a fry mixture of flour, salt and pepper.
Dredge pieces in the fry mixture and brown in a hot skillet with a tablespoon or so of grease. Put browned pieces into a large soup pot and cover with water. Add a teaspoon of salt.
Bring water to a boil and then simmer for several hours or more, partially covered. Skim any impurities or foam from the surface. Add a bay leaf. When meat is starting to come off the bones, using a slotted spoon remove the meat from the pot and place on a plate to cool slightly. Separate the bones from the meat and return the meat to the pot.
Keeping the pot simmering, add celery, carrots, onions, mushrooms, potatoes, and a clove of garlic. Add a few whole juniper berries, parsley and rosemary. Chop the liver into bite size pieces and add to the soup. Taste the broth after a while and adjust seasonings accordingly. Soup is done when the vegetables are soft and the flavors have blended. Remove the bay leaf and juniper berries, if you can find them. If desired, thicken soup with a flour or cornstarch paste 10 minutes before serving. Fresh baked whole-wheat bread or corn bread is a wonderful accompaniment.
Steve Poll said:TOMORROW IS THE BIG DAY!
6:00PM is the deadline to get your entries in.
The winner will be announced right here tomorrow evening!!
I bet Yvsa will be awake all night picking winners.
Kismet said:FAIR?
What's with "fair" all of a sudden?
I tell you it is a sure sign of the end of days when judges start introducing "fair" to a liar's contest.
Repent.
Yvsa said:Gee Steve, can't we wait until Saturday evening anyway?![]()
There's so much to sort through and it'll be too hard to decide.![]()
Actually what I think I'll do is just put everyone's name into a pot, shake it up and let Barbie draw two names, probably the fairest way.:thumbup: