Guardians of The Lambsfoot!

[Rufus1949]

Is that a legitimate excuse?? I've been blond all my life (until I went gray/silver) and had no idea I could have taken advantage of it!

- GT

I double down with my age. Not much sympathy from my wife, but for others, middling success.

 

[Jack Black]

Rose Beast in Schloss Schonbrunn.

Wunderbar Jer

Giving the neglected pile side some time.
Redwood burl
I envy you gentlemen, presenting all those great sauces. Wish I could enjoy the nuance beyond the heat.
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Absolutely gorgeous Bob Real sorry about your limited sense of taste

Cold rainy and dreary here in the mountains of virginia but boy do we need it. My stream is completely dried up and one small puddle had several dead minnows in it. A shame.

I hope you get a bit more buddy

Hey there Bret - sign me up for the GAW!
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Kind regards,
Bill

Nice to see Roper Bill

I’m back to the elevator micarta lamb today. I keep it in my valet tray with my wallet and keys and is always the one I measure the other lambs up to. So far, it has yet to be overtaken, even though I did flirt with the stag Albers last night.
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Better than being back to elevator MUSIC! Great pic Pat

Thanks Jack! I finally succumbed and got that Charlie lamb some color.

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Good for you Pete

Good morning Guardians. The tropical storm moved out of our region last evening and it is sunny out now. Heading out soon for a trim at the barber - got to get ready for my vacation in Germany - Bring on the Octoberfest!
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Hope you have a fantastic trip Bill

 

[Rufus1949]

Absolutely gorgeous Bob Real sorry about your limited sense of taste

There is a plus side, I am not as selective now. It all comes down to texture.

 

[btb01]

Haha yeah I do prefer my own hot sauces and ketchups. I’m down to the last bottle of this one, it’s a (very) hot habanero sauce I did a while back. To be honest too hot, burns the gums so I’ll tone it down I think!
I’m due to make some more, still have some habanero, aji lemon and Broome chilli’s from last summer to use.

There’s definitely a balance. I like some heat, but I also like to be able to feel my face.

Ironically, I have enjoyed this blend of dried pepper flakes, called “I Can’t Feel My Face,” at a friend’s house a few times. Good flavor, but a little bit goes a long way. I keep meaning to buy some for myself.

Wow! Amazing GAW! I’m newer here so I hope
I meet the post requirement. If so, count me in!
Some of my favorite sauces.
Thanks!

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Looks like you might be one post short, but hey, I think that’s close enough. You’re in.

It's hot I wouldn't say scorching The good news is it has good flavor I don't have the high tolerance for super hot sauce I once did. Getting soft as in older age.

You definitely want to have the flavor to back up the heat, otherwise I don’t see the point.

btb01 thanks for being awesome yet again. I'd like to enter the giveaway, please - here's my entry.

The sauce on the left is my homemade pepper sauce (it's delicious but just not hot enough for me to call it a hot sauce). It was pictured here while I was making it, and here's where Barrett gave it the Guardians of the Condiments Seal of Approval. It was just bottled tonight. My wife made the Il Bozzolo label - that's what we named our house, and that sticker is what we put on things we make to give away (hot sauce, lemoncello, etc.).

Of course I had to include a bottle of Henderson's, too. It made sense for the HHB to be pictured with its fellow Yorkshire delight, so the GL-24 was stuck with the hot sauce. It's very polite and pretended not to mind.

Nice pic, Tyson. You’re in! I’m glad your sauce turned out good. Do you ever play around with the recipe and try for a spicier version?

I know I need to remedy it, hopefully maybe when this GAW is done . But absolutely, I will do this the right way.

Here's a picture of a condiment I've been enjoying this year. Japanese Barbecue sauce, it's a great addition to chicken and rice. And I'll throw in another lambsfoot mod with it!
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I’ve got some of that in the fridge. Tasty stuff, if perhaps a little over the top on both sweetness and sodium. I tasted their spicier version a while back and enjoyed it, but I’ve been waiting until I finish the Costco sized bottle of the regular one before I buy any others.

Afternoon all,
Just gave Jb lamb a hone up for tomorrow's carry.
Don't know when I'll post tomorrow, the wife of Kristy's brother passed last week due to liver cancer. Funeral is tomorrow.

Really sorry to hear that, Mitch.

Giving the neglected pile side some time.
Redwood burl
I envy you gentlemen, presenting all those great sauces. Wish I could enjoy the nuance beyond the heat.
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Beautiful wood on that one, Bob.

Hey there Bret - sign me up for the GAW!
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Kind regards,
Bill

You’re in, Bill!

Good eyes Barrett. Yes that is a mini of the grapefruit pulp. They also do an orange pulp and a mango. They are all pretty good. The mango has a sweetness too it - great one eggs.

Sounds interesting, Pete. I’ve noticed the main ingredient in a lot of their sauces is carrot, which I’ve always found interesting. The texture can be a bit unusual when tasted on its own, but you really don’t notice it when you put it on something.

Good morning Guardians. The tropical storm moved out of our region last evening and it is sunny out now. Heading out soon for a trim at the barber - got to get ready for my vacation in Germany - Bring on the Octoberfest!
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Sounds like a great trip, Bill, have fun! I’d love to experience Oktoberfest in Germany sometime. Prost!

Love that "defect" on your rosewood HHB!
(What is a "crater" in wood like that called?)

I’ve heard that sort of thing referred to as an inclusion before, but I don’t know if that’s the right term for it. I might just call it a void.

That’s awesome, and good call holding onto that green one! I’d love to participate, even though I’m a boring ol’ tobasco kinda guy I like plenty of other sauces but if I have to pick a favorite, I’d say this stuff wins just based on how often I go through the bottles.

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Thanks again btb01 for coordinating the GL-24s, and also for the chance at an awesome giveaway.

Nothing wrong with some Tabasco! You’re in!

 

[Jack Black]

Since we’ve gone condiment heavy id love permission to post my old hot sauce shelf. No lambs to be seen in that old photo but its hilarious. What say ye Jack Black

Oh, go on! So long as there's no substitute knife content

Good morning Guardians !

It sure is fun seeing all the condiment posts


Small Horn Lamb today. I'm stuck here waiting for the Heating and AC company to come and evaluate my AC compressor for warranty replacement.


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I hope you don't have to wait in all day Steve Great pics buddy

Have a great day yourself Jack!

Thanks pal, been working, but at least the weather is good

Havagudn

Superb shot
https://www.bladeforums.com/threads/traditional-pocket-knife-slip.1968485/

Wonderful photo of that stag lamb!

Many thanks

That’s awesome, and good call holding onto that green one! I’d love to participate, even though I’m a boring ol’ tobasco kinda guy I like plenty of other sauces but if I have to pick a favorite, I’d say this stuff wins just based on how often I go through the bottles.

View attachment 2663744

Thanks again btb01 for coordinating the GL-24s, and also for the chance at an awesome giveaway.

Morning Guardians! It's early and I'm already so far behind not even going to try and catch up. Im in the mood for some Bex today. I've got two Lockwood Brothers Bex Lambs. This one is a little smaller and lighter. Happy trails

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You can"t beat a bit o' Bex sometimes

 

[Jack Black]

There is a plus side, I am not as selective now. It all comes down to texture.

 

[SteveC]

Superb lamb! Hope you get your AC problems fixed soon.




- GT

Thanks Gary !

Morning Guardians! It's early and I'm already so far behind not even going to try and catch up. Im in the mood for some Bex today. I've got two Lockwood Brothers Bex Lambs. This one is a little smaller and lighter. Happy trails

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Nice one buddy !

I hope you don't have to wait in all day Steve Great pics buddy

Thanks Jack !

 

[Bigburly912]

Condiments…….

 

[Rufus1949]

Good morning Guardians !

It sure is fun seeing all the condiment posts


Small Horn Lamb today. I'm stuck here waiting for the Heating and AC company to come and evaluate my AC compressor for warranty replacement.


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Great horn Steve. Hope there is a favorable resolution.

 

[Jack Black]

Ironically, I have enjoyed this blend of dried pepper flakes, called “I Can’t Feel My Face,” at a friend’s house a few times. Good flavor, but a little bit goes a long way. I keep meaning to buy some for myself.

Looks like good stuff

Sounds interesting, Pete. I’ve noticed the main ingredient in a lot of their sauces is carrot, which I’ve always found interesting.

That is true of Little Bird (Texas)'s Habanero Sauce too

 

[Jack Black]

Condiments…….
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Wow!

 

[danno50]

Guardians of the Condiments GIVEAWAY!!

Unless you’ve slept through the last 100+ pages of this thread, you’ve likely been seeing a lot of the 2024 Guardians of the Lambsfoot knives made for us by Eric Albers. Many of you have been carrying yours and sharing pics here, which has been a real treat for me. I enjoyed getting to work on this project with Eric (he did all the real work, of course, making the knives), and I’m happy that everyone seems to like the knives.

While putting the Guardians knives together, Eric ended up with a couple extra GL-24 stamped liners, a result of breaks/voids in some pieces of the vintage Micarta that made them unfit for use. Since he couldn’t really use the stamped liners for anything else, I asked Eric if he might make a couple extra knives, in whatever handle material he’d like. He kindly agreed to do so. You could call them “Eric’s Choice” if you were so inclined.

When I first reached out and asked Eric to take on the Guardians project, I had some initial (admittedly self-indulgent and far-fetched) ideas of tying the knives into the whole Guardians of the Condiments thing. I looked at some pretty out-there handle materials, including an orange and black (Henderson’s Relish colors) patterned G10 that was particularly wild. In the end we obviously went a different way, and I think the vintage Polish Micarta turned out to be a much better (and less polarizing) choice.

Now I doubt that Eric had any of that in mind when he chose the materials for the two “bonus” knives that he made (he probably doesn’t even remember me rambling on about the Guardians of the Condiments in my early emails). But he did send me two knives that, to my eye, at least, definitely have a bit of a condiment-adjacent theme to them.

Eric referred to these as Cranberry Jigged Bone and Brown/Green Stag Jigged Bone, but I think I’m going to call them “Cranberry Relish Jigged Bone” (a nod to one of my favorite Thanksgiving recipes from my grandma) and “Pickle Bone” (because how could I call that one anything else?).

I hope that y’all won’t begrudge me the decision to hang on to one of these knives myself, and my 4-year-old daughter Scout made it pretty clear that she wanted me to keep the Pickle Bone Lambsfoot, so I’m going with that one.

That means that the Cranberry Relish Lambsfoot will be going to one lucky Guardian, because this is a giveaway! The rules are pretty simple:

— You need to have at least 25 posts (prior to this post) in the Guardians thread to qualify. You’re welcome to enter on behalf of another Guardian, but they must meet the post requirement.

— Let me know that you are in for the GAW, and post a condiment-themed Lambsfoot photo.

— I’ll let this go until some time Sunday afternoon (Sept. 22) to give everyone enough time to see this and enter.

— Sometime around the middle of the week I’ll probably post an update with an opportunity for a second entry in the GAW.

— And finally, I would ask that whoever wins this knife please keep it within the Guardians group if you ever decide to move it along. I think it goes without saying in this group, but please don’t enter with the intent of selling/profiting off the knife.

So let’s see your favorite hot sauces, BBQ sauces, mustards, chili crisp, Henderson’s relish, or whatever other condiments you like (along with a Lambsfoot knife, of course). Have fun with it, get creative, and thanks again for such a great reception to the 2024 Guardians knives!

This is not an entry as I am not a regular and have no where near the 25 post count.
Very generous giveaway, Barrett. Having handled a few of the Albers lambsfoot knives when we met up for lunch, I can attest to their beauty.
Some lambsfoot and condiment content to keep in the spirit of the thread.

 

[SteveC]

Great horn Steve. Hope there is a favorable resolution.

Thanks Bob !

We are going to try a new capacitor. Of course when he was here it ran fine even without the hard start kit. Although it did fail to start once. After a back and forth with a Carrier representative they decided that even although the capacitor tested okay it may be out of specs when under the right load. This would cause the compressor to shut down. I have a cap on order because I didn't want to pay $200 for him to install a simple part I can get for less than $20. It should run fine with the hard start kit until it gets here tomorrow.

If it acts up again with a new capacitor then they will proceed with a warranty compressor replacement. That will cost almost as much as getting a new unit installed unless the company cuts me a break on the labor. I'm hoping that I won't have to go down that road and the new cap will fix it.

Sorry Jack, here is some Lamb content

 

[Bigburly912]

Love seeing those horn handled lambs.

 

[Bigburly912]

Wow!

Yeah….. theres around 2000 dollars in hot sauce/salsa there haha.


Could have bought a lot of lambs

 

[echoscout]

Yeah….. theres around 2000 dollars in hot sauce/salsa there haha.


Could have bought a lot of lambs

A man can't have to much hot sauce or BBQ sauce.

 

[cudgee]

Love seeing those horn handled lambs.

 

[cudgee]

Looks like you might be one post short, but hey, I think that’s close enough. You’re in.

True Porch spirit.

 

[Tyson A Wright]

Nice pic, Tyson. You’re in! I’m glad your sauce turned out good. Do you ever play around with the recipe and try for a spicier version?

This is my first time making it. The recipe was gonna be to use the last of the serranos from our garden, but there just weren't enough of them, so I bought a bunch of random peppers from the local farmer's market. They're not labeled, and in several of the booths the seller and I did not have a language in common, so I just bought peppers that looked good without knowing what I was getting. Alas, not much heat. I'll try again next year, earlier in the season, so I will have enough of my own peppers - that should be hot enough for my purposes.

 

[Jack Black]

Thanks Bob !

We are going to try a new capacitor. Of course when he was here it ran fine even without the hard start kit. Although it did fail to start once. After a back and forth with a Carrier representative they decided that even although the capacitor tested okay it may be out of specs when under the right load. This would cause the compressor to shut down. I have a cap on order because I didn't want to pay $200 for him to install a simple part I can get for less than $20. It should run fine with the hard start kit until it gets here tomorrow.

If it acts up again with a new capacitor then they will proceed with a warranty compressor replacement. That will cost almost as much as getting a new unit installed unless the company cuts me a break on the labor. I'm hoping that I won't have to go down that road and the new cap will fix it.

Sorry Jack, here is some Lamb content


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I sure hope it's going to be ok, without you having to spend anymore, Steve Nice pic amigo

A man can't have to much hot sauce or BBQ sauce.

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That looks tasty David

Really nice Leon

This is my first time making it. The recipe was gonna be to use the last of the serranos from our garden, but there just weren't enough of them, so I bought a bunch of random peppers from the local farmer's market. They're not labeled, and in several of the booths the seller and I did not have a language in common, so I just bought peppers that looked good without knowing what I was getting. Alas, not much heat. I'll try again next year, earlier in the season, so I will have enough of my own peppers - that should be hot enough for my purposes.