Guardians of The Lambsfoot!

[Prester John]

Central Texas was settled by many Germans and Czechs, so sausage is taken seriously around here. The best BBQ restaurants make their own, and it's always a good sign if you see the employees who made the sausages in the morning are eating it at lunchtime.

Lockhart has several good BBQ restaurants. Gotta go back soon.

 

[dc50]

Looking good Vince! I made Chili last night Vince, even I was disappointed in it, too many beans and not enough heat or meat.
My wife can't take spicy foods which put a damper on my super duper cooking skills.

 

[Prester John]

Looking good Vince! I made Chili last night Vince, even I was disappointed in it, too many beans and not enough heat or meat.
My wife can't take spicy foods which put a damper on my super duper cooking skills.

Thanks, Dave!
I'm lucky: my wife likes food spicier than I do, and I like it spicy!
And chili only needs heat and meat. Leave the beans out!

 

[r8shell]

Lockhart has several good BBQ restaurants. Gotta go back soon.

Yep. Also Taylor and Elgin.

Looking good Vince! I made Chili last night Vince, even I was disappointed in it, too many beans and not enough heat or meat.
My wife can't take spicy foods which put a damper on my super duper cooking skills.

I suppose it's easier to add heat than to take it out. You can always add a little cayenne to your bowl.

Thanks, Dave!
I'm lucky: my wife likes food spicier than I do, and I like it spicy!
And chili only needs heat and meat. Leave the beans out!

Uh, oh. We're gonna start that beans/no beans argument again.

Why do Lambsfoot Knives make me hungry these days? Must be some sort of Pavlovian response.

 

[dc50]

Yep. Also Taylor and Elgin.

I suppose it's easier to add heat than to take it out. You can always add a little cayenne to your bowl.

Uh, oh. We're gonna start that beans/no beans argument again.

Why do Lambsfoot Knives make me hungry these days? Must be some sort of Pavlovian response.

Rachel that photo came out perfecto. Boy o boy am I slow, never thought of that, ad more heat to my bowl.

 

[Prester John]

Rachel that photo came out perfecto. Boy o boy am I slow, never thought of that, ad more heat to my bowl.

Oh, yeah! Add cayenne pepper like Rachel suggested (my wife adds cayenne to just about everything), or Tabasco sauce, or chopped or sliced jalapeños, or chiltepin peppers, or habanero peppers (go easy with habanero!) ....the possibilities are endless!

 

[dc50]

Oh, yeah! Add cayenne pepper like Rachel suggested (my wife adds cayenne to just about everything), or Tabasco sauce, or chopped or sliced jalapeños, or chiltepin peppers, or habanero peppers (go easy with habanero!) ....the possibilities are endless!

I just looked up Texas Chili its all meat! Do you usually have something else alongside it? Besides beer that is.

 

[Prester John]

I just looked up Texas Chili its all meat! Do you usually have something else alongside it? Besides beer that is.

Chili and beer is all you need (despite what the Beatles said)! Big bowl of chili and two or three beers--depending on how hot the chili is.
(You could have some crackers with it, like Columbo did, or some cornbread. And you can add chopped white onions.)

 

[5K Qs]

I was hoping to get your thoughts on this one. It's a wonderful Brookes & Crookes Sheffield.

View attachment 1027907
View attachment 1027913
View attachment 1027914



I really enjoy all the interesting things on this knife...2 blade, rough steel pins, brass bolsters.

Great find, Glenn!

How many lambsfoot knives can say that they were held in Buddha's hands?

Weird!

...
I was thinking more World Champ' colors, but I see now that the black is out of frame. But hey, rainbows, and the coalition, are cool too!

Ya hippie

I am very sad to say that I have never had a meat pie.... I will have to fix that one way or another.
...
old pic just because.

Hope you can find a decent meat pie somewhere, FBC. Here's something I just found online:
https://parkersbritishinstitution.com/category/finest-pie-range
(But I'd vowed not to get caught up in the food discussions that appear so often here. )
I forget how intriguing the covers are on those 2017 horn Guardians lambsfoot knives!

Me too GT, I have other stag Lambsfoot knives I like, but nowhere near as much as my AC, and I have been surprised how much I have taken to the smaller size. Previously, I found it a bit 'dinky', but I really enjoy everything about the AC
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Great pic of Black Jack - and friend
...

Thanks for your impressions of your AC, and for the remark on my pic.

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Great looking ebony on the Black Jack there GT
...
I like autumn but it's nice to see the sun and blue sky occasionally; but I've seen neither for over a week now. So from a couple of Saturdays back

Thanks for the ebony praise, David, and thanks for all of the intriguing photos from your travels! I really like the way the DANGER sign message minces no words, but tells it like it is!

View attachment 1028025

Great shot of a splendid knife, @bonzodog!

View attachment 1028031 Jack, here's hoping the Sun comes your way.

Thanks for the pleasurable audio and video in your link, Dave! Here's a pic of sunrise over the Mediterranean I took when I visited my daughter in Spain almost 4 years ago and she took me to Denia.

There must be a story behind Brookes dying in the paupers' looney bin.

Thanks for the relatively-detailed history, Jack! But I was struck by the same statement that Jer mentioned.

I carry a lambsfoot...

...to, among other things, slit the crusts of my pies.

How 'bout you?

It was good. Made the mashed potatoes to accompany leftover turkey a couple of days ago. Wife made the gravy.
Couldn't waste them! Was picking up a few things at the store this morning and saw the pot pies. Hadn't had one in years, but I get to see a lot of meat pies in this thread! Thought it would go well with the taters.

I have a pot pie like that once a year, as my evening meal on the day we arrive at the cabin we rent for vacation. After spending a couple of hours packing/loading the car, a 6-hour drive, some unloading time, and going to the store to buy a week's worth of groceries, we try to have the first meal there be quite simple. My tradition has become to have a pot pie!

I carry a Lambsfoot...

Because sometimes it's the only way I can open a bag of liquorice!

How 'bout you?

I carry a lambsfoot because...View attachment 1028433 I am a knife knut. Because it is an essential element of a knife historian's revelry... and a most elegant worry stone...
How bout you...?

Great shot of your appealing rosewood, Dwight!

I'm laughing so hard because I literally "cut and paste" my math tests and worksheets all the time.

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Beautiful pic of your ebony '18 GT
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Toting these two today, my AC and rosewood Big 'Un

Thanks for the compliment, Jack, and thanks for promoting lambsfoots of many types, including stag and rosewood!

I carry a lambsfoot because. . .

View attachment 1028711

Even the greatest scholars need some help finding their place.

I carry a lambsfoot because. . .
View attachment 1028785
its nice like these ones.

How "bout you?

That's a fantastic photo, Dave!

...
I carry a Lambsfoot...

...cos it's black pudding Friday!

So those are not chocolate covered donuts, then?? Subsequent discussion of black pudding has convinced me there ARE foods I will not try! (Again, I've been sucked into one of these infernal food discussions! )

The lamb foot helped me out in the garden
View attachment 1029045

Great pic, Mark ; you still have garden tasks in December??

... I didn't think discussion of "tatties n nips" was allowed in this forum.

I have a GUARANTEED weight loss program...
It's called, "Eat Less and Move More".
Think it will sell???

I'm willing to provide a testimonial, John. From age 17 to 62, I basically stayed the same weight (155-160 lbs.). But then I started gaining weight, and in a couple of years had hit 175 lbs. I started cutting all of my food portions in half, and increased my already relatively frequent physical activities, and I'm now down to about 162. The first 5 pounds came off quite easily with the "Eat Less" approach, but the next 7 or 8 took a long time, and really required me to significantly increase my "Move More" activities.

Great pics y'all. Have a great weekend. View attachment 1029169

Stunning pics, as usual, Dwight!

Here's Black Jack again:


- GT

 

[Prester John]

I have a pot pie like that once a year, as my evening meal on the day we arrive at the cabin we rent for vacation. After spending a couple of hours packing/loading the car, a 6-hour drive, some unloading time, and going to the store to buy a week's worth of groceries, we try to have the first meal there be quite simple. My tradition has become to have a pot pie!

Traditions are nice.

 

[Prester John]

Great pic, Mark ; you still have garden tasks in December??

I still have to mow the lawn in December! It was in the 70s today. You're so lucky!

 

[Prester John]

I'm willing to provide a testimonial, John. From age 17 to 62, I basically stayed the same weight (155-160 lbs.). But then I started gaining weight, and in a couple of years had hit 175 lbs. I started cutting all of my food portions in half, and increased my already relatively frequent physical activities, and I'm now down to about 162. The first 5 pounds came off quite easily with the "Eat Less" approach, but the next 7 or 8 took a long time, and really required me to significantly increase my "Move More" activities.

Going to have to try that. We were about the same weight at 17, but I wasn't able to stay at that weight! I will resolve to eat less and move a LOT more.

 

[Jack Black]

I've heard of Boudin Noir, but never had any. Am I right in saying it's more blood than a Brit black pudding? The Brit black pud has a lot of cereal and some fat in it.

That's right David, slightly sweeter too if I remember correctly (though, as here, I'm sure French recipes vary)

I grew up eating kosher, so anything made with blood was forbidden. Black pudding doesn't sound very appetizing to me, but I'm willing to try new things. I want to try haggis someday, just to see if it's as bad as I've heard. I guess poor folk the world 'round make some sort of sausage with the meat stretched with grain. In Louisiana, they eat boudin, which has rice, and we used to eat kishke, which is some sort of flour meal, schmaltz and spices.
To keep things on topic, here's a lambsfoot with some good old Texas barbeque.

Maybe not a bad thing Rachel! I've always liked haggis, but it's worth noting that 70% of the haggis sold by the largest Scottish producer are actually vegetarian, as many people prefer it to the original. I've had both, and the veggie one compares quite well I think

Nice pic, and thank you for including a Lambsfoot More Lambsfoot content please folks or we'll end up in the Lounge

That's more like it Rachel that Blutwurst doesn't crank my motor. When I was an apprentice butcher, the owner of the shop made the sausages at that time. In order to get the correct amount of spices Albert would taste the raw pork blood then spit it out
Then exclaim das ist gut!

Ugh! He sounds like two old pork butchers I used to know - Bruno and Kempke (one German, one Polish), they traded on opposite ends of Sheffield, but were never two minutes away from slagging one another. Bruno was in Sheffield Market, and I was once buying a load of wurst and different sausage from him at Xmas, when my eldest daughter was a baby, and pinching her cheek, he said, in a thick accent, "I'd like to put her in ze sausage". I'm not sure he was entirely joking!

That knife is looking good my friend

I suppose it's easier to add heat than to take it out. You can always add a little cayenne to your bowl.

Uh, oh. We're gonna start that beans/no beans argument again.

Why do Lambsfoot Knives make me hungry these days? Must be some sort of Pavlovian response.

Yeah definitely, I recall our absent friend @Cambertree is fond of a scattering of finely sliced Scotch Bonnet That's a fantastic pic Rachel

Thanks for your impressions of your AC, and for the remark on my pic.

...

Thanks for the relatively-detailed history, Jack! But I was struck by the same statement that Jer mentioned.





I have a pot pie like that once a year, as my evening meal on the day we arrive at the cabin we rent for vacation. After spending a couple of hours packing/loading the car, a 6-hour drive, some unloading time, and going to the store to buy a week's worth of groceries, we try to have the first meal there be quite simple. My tradition has become to have a pot pie!





Great shot of your appealing rosewood, Dwight!





Thanks for the compliment, Jack, and thanks for promoting lambsfoots of many types, including stag and rosewood!





That's a fantastic photo, Dave!


So those are not chocolate covered donuts, then?? Subsequent discussion of black pudding has convinced me there ARE foods I will not try! (Again, I've been sucked into one of these infernal food discussions! )


Great pic, Mark ; you still have garden tasks in December??





I'm willing to provide a testimonial, John. From age 17 to 62, I basically stayed the same weight (155-160 lbs.). But then I started gaining weight, and in a couple of years had hit 175 lbs. I started cutting all of my food portions in half, and increased my already relatively frequent physical activities, and I'm now down to about 162. The first 5 pounds came off quite easily with the "Eat Less" approach, but the next 7 or 8 took a long time, and really required me to significantly increase my "Move More" activities.


Stunning pics, as usual, Dwight!

Here's Black Jack again:
View attachment 1029420

- GT

A pleasure my friend, thanks for all your kind words, and for those two great pics I'm 6ft 2", and can remember struggling to get to 150lbs. I was weighed at 240lb yesterday!

I'm rushing a bit to finish this post, but predictably...

Have a great weekend Guardians

 

[353]

Nice lambfoot's everyone! Love that bladeshape, sooo practical.

Jack Black is there anyone who makes a 3"(handle lenght) lambfoot knife?

 

[Jack Black]

Nice lambfoot's everyone! Love that bladeshape, sooo practical.

Jack Black is there anyone who makes a 3"(handle lenght) lambfoot knife?

I've not really seen one under about 3 1/4"

 

[dc50]

Ugh! He sounds like two old pork butchers I used to know - Bruno and Kempke (one German, one Polish), they traded on opposite ends of Sheffield, but were never two minutes away from slagging one another. Bruno was in Sheffield Market, and I was once buying a load of wurst and different sausage from him at Xmas, when my eldest daughter was a baby, and pinching her cheek, he said, in a thick accent, "I'd like to put her in ze sausage". I'm not sure he was entirely joking!

Oh yeah, lots of stories about the ole time butchers for sure. Albert was from Austria so my apprenticeship was like a hard labor prison camp. I quit a couple times, then he would grovel and promise to be nicer. Oh well, I lasted three years then moved on to the grocery chains.

 

[zolthar]

Great pic, Mark ; you still have garden tasks in December??




- GT

Indoor gardening of course

 

[screened porch]

Spot the lambsfoot!

 

[JohnDF]

Spot the lambsfoot!

Fount it...
For my prize, I'll take whatever is behind window #25

 

[screened porch]

Fount it...

Did I mention there's no prize?