I couldn't let it lie...

sadly, as we age, our sense of smell and taste decline and we tend to like stronger flavoured foods that we wouldn't think of touching when we were younger. the benefit is that we get to enjoy a lot more foods from around the world. it also is why we tend to also gain larger waistlines. :)
 
kronckew said:
in my local lidl in dursley, they're in the back near the cold cut meats. bratwursts (not all that good) and the smaller nurenburger brats (which aren't bad), small knockwurstels (hot dogs), and polish sausages. also some spanish chorizos if you look hard. they usually have the larger proper knockwursts, but i've not seen tyhem the last two lidl runs. they also have the occasional french salamis, as well as the run of the mill sliced cold meats. i'll have to look out for the chickens. sadly no weiss wurst, bauern wurst, or other types. the larger bratwursts are better than nothing, but just. it'd be nice to find a local german butcher that made them fresh. their steaks and pork is good for the price too (don't forget the bacon!).
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No Brats in Torrigton Lidl, Ill try Netwon Abbot Next time , found some nice Polish Keilbasa Slaska sausages in that section though! I usualy gets the choritzos, Strangely Ive found this evening the Keilbasa Slaska go realy well with the real Greek Feta! & dark Pickled onions. {Garners not from Lidl.]

There Serrano hams delicious as well.:)

Love dark rye bread, nicest was when I worked {very part time.} in a Danish bakery for a couple of months when I was 16. But all Ryes best with salted Danish, Anchor or Prince Charlies butter...

Anyone mentioned cave aged Roquefort? I like Gorgonzolo & a good stilton , But proper Roquefort is amazing!
 
Dang it 5:30 in the morning and I am already craving a Budvar and plate of vepro, knedlo & zelo the yeast dumplings not the potato ones and that tender pork shoulder with the crunchy dark edges and caraway sauerkraut with the pork gravy dripped over. Mmmmm, the Czech national dinner. Think I will have to get hubby to cook that for dinner SOON! And Spiral, Roquefort is one of those subtleties that here in the US you can't taste properly. Not sure what the difference is but when I get it here it doesn't taste quite right, it has almost the same flavor as the Danish Blue which isn't the same at all as what it should taste.
 
Yeast Knödel filled with blueberries. A friendly grandma made them for us kids when we were visiting a smal village in Checkoslovakia. She even remembered some German from before the war.
Tried to make them a couple of times but never got it quite right.
 
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spiraltwista said:
...

Anyone mentioned cave aged Roquefort? I like Gorgonzolo & a good stilton , But proper Roquefort is amazing!
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OOOOh! Now your talkin! Roquefort is my favorite cheese of all. I like it on toasted heavy grain bread. Before applying the cheese I like to rub a few swipeds of fresh garlic clove across the bread then spread the cheese. Great with a plate of spaghetti. I forget the variety I get. Whole foods sells one particular type I forget the name (starts with a "V" Vernaise? something like that?). Its stinky, creamy, and smooth, with an almost spicy tangy flavor. Gorgonzola and stilton are great too but I tend to go for the Roquefort almost every time:thumbup:
 
Shavru said:
And Spiral, Roquefort is one of those subtleties that here in the US you can't taste properly. Not sure what the difference is but when I get it here it doesn't taste quite right, it has almost the same flavor as the Danish Blue which isn't the same at all as what it should taste.
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mmm Shavru, maybe the French export a different grade to USA because they never forgot this? :eek:

http://www.reuters.com/article/2009/01/16/us-france-usa-roquefort-idUSTRE50F31T20090116

Years ago before the English pallete improved they used to ship us their faulty wine, nowadays its mostly all good though!

That's sounds good ndoghouse , Ill try the garlic thing , I usualy Roquefort on toasted olive ciabatta & sometimes a little wipe of prince charlies Blackberry jam. mmm lovely!

Think it must be snack time!:D This week I have Roquefort societe & Greek feta. I think the v one would be Vernieres?
 
spiraltwista said:
...
I think the v one would be Vernieres?
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Thats it! And yes ciabatta with olive oil and a light crack of fresh black pepper and roquefort:thumbup: mmmm Balckberry. Man I still have about 50 pounds of blackberries left over from last year. They are blooming again now so I have to make some jam or wine in the next few weeks. Im out of freezer space so they gotta go. Ill save ya some jam next time I make it.

... "the era of President George Bush, who relinquishes office on Tuesday." Seems like yesterday. I think its still about $25/lb or more.
 
well, she just arrived.

535 grams ex scabbard. grip is 4.75 in. blade is 13.75 in. from grip to tip in a straight line. spine is 1/4 in. at the junction of the blade & grip. blade is 1.75 in. wide at the end of the fuller. no stamps, or artwork on the blade. there is some indication of a 'hamon' temper line from the cho to the tip. will have to get some vinegar next shopping day & etch it some. the blade cross section has a slight hollowing from spine to edge in addition to the more obvious fuller. some minor black patina and some small surface pitting. no sign of a bolster. there is a faint lineabout an inch in frontof the grip rings which may indicate there was once something over the front part of the grip, but maybe not.

the front of the scabbard leather covering the wood core is pristine, the rear has some small areas of insect damage near the silver chape, and a few more spots near the raised band in the leather just under the silver throat.the silver spine edge decoration is in two parts tacked with a silver tack to the scabbard. the far ends are tucked under the throat and chape pieces. the other side shows no sign of having had any silver band. it does have some light tooling decoration, two inscribed lines about 1/8 in. apart along the edge. there is more diamond pattern cross hatching in the leather on the back side where the raised band under the leather is Insect damage in the lower part). the throat and the chape both have a small ring soldered to them - what are these for? the silver is not a solid sheet, the 'background' to the leaves, stems, flowers, etc. is cut out. there is a red foil under that. it's on both sides of the chape, on the front of the throat piece. the back of the throat is plain undecorated silver with 5 heavy punch marks near the top & thru the metal, apparently to hold it in place.

more pics to follow.
 
Any pics would be nice. KRON!! photos or it never arrived ;)

Spiral, I think it might also be some silly US reg around importing food stuffs. They might not be able to send us "the good stuff" here as our food & drug administration might not like the way they make it or some ingredient they use or who knows. They even have regulations around food labor requirements that keep some things from getting here from smaller makers that can't meet the US criteria of the "Global Food Safety Initiative" one example being you can't buy Kimchee in the US. You can buy stuff labeled Kimchee but it is not really Kimchee as it has not been properly fermented. Anyone that has eaten kimchee in Korea then tried it here in the US (unless made at home by a Korean Um-ma the traditional way)
 
I thought kimchee was what the kabuki dancers wear during their dancing, maybe that's kimono.

Anybody notice that I really kind of suck when I try to talk worldly.

I don't get out much.
 
Bawanna said:
I thought kimchee was what the kabuki dancers wear during their dancing, maybe that's kimono.

Anybody notice that I really kind of suck when I try to talk worldly.

I don't get out much.
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There you are! I thought kimono was a slobberatin big lizzard.
 
kronckew said:
well, she just arrived.

535 grams ex scabbard. grip is 4.75 in. blade is 13.75 in. from grip to tip in a straight line. spine is 1/4 in. at the junction of the blade & grip. blade is 1.75 in. wide at the end of the fuller. no stamps, or artwork on the blade. there is some indication of a 'hamon' temper line from the cho to the tip. will have to get some vinegar next shopping day & etch it some. the blade cross section has a slight hollowing from spine to edge in addition to the more obvious fuller. some minor black patina and some small surface pitting. no sign of a bolster. there is a faint lineabout an inch in frontof the grip rings which may indicate there was once something over the front part of the grip, but maybe not.

the front of the scabbard leather covering the wood core is pristine, the rear has some small areas of insect damage near the silver chape, and a few more spots near the raised band in the leather just under the silver throat.the silver spine edge decoration is in two parts tacked with a silver tack to the scabbard. the far ends are tucked under the throat and chape pieces. the other side shows no sign of having had any silver band. it does have some light tooling decoration, two inscribed lines about 1/8 in. apart along the edge. there is more diamond pattern cross hatching in the leather on the back side where the raised band under the leather is Insect damage in the lower part). the throat and the chape both have a small ring soldered to them - what are these for? the silver is not a solid sheet, the 'background' to the leaves, stems, flowers, etc. is cut out. there is a red foil under that. it's on both sides of the chape, on the front of the throat piece. the back of the throat is plain undecorated silver with 5 heavy punch marks near the top & thru the metal, apparently to hold it in place.

more pics to follow.
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19 Oz at 18.5 inch OAL is very light. Cool. How far forward is the balancing point?
Thank you ☺
 
Bawanna said:
I thought kimchee was what the kabuki dancers wear during their dancing, maybe that's kimono.

Anybody notice that I really kind of suck when I try to talk worldly.

I don't get out much.
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I know a guy who got shot down over Korea and had to eat Kim Chi.
He was their interpreter.
:eek:
 
Jens Schuetz said:
19 Oz at 18.5 inch OAL is very light. Cool. How far forward is the balancing point?
Thank you ☺
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All three of the non-longleaf old khukuri I have owned were well under the ounce-per-inch ratio-maybe because I tend to snag the more weaponized ones. This one is 16.5" and twelve ounces-deep fuller and 1/4"+ a little spine.

Kronck, that is a fascinating khuk.
 
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J W Bensinger said:
All three of the non-longleaf old khukuri I have owned were well under the ounce-per-inch ratio-maybe because I tend to snag the more weaponized ones. This one is 16.5" and twelve ounces-deep fuller and 1/4"+ a little spine.
View attachment 532915
Kronck, that is a fascinating khuk.
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Hey administrator you link aint werkin. Must be a period or something missing? Dang puters still aint smart as we are;)

That Lutefish truck was broken down and being towed by a Kubota tractor.
 
ndoghouse said:
Hey administrator you link aint werkin. Must be a period or something missing? Dang puters still aint smart as we are;)

That Lutefish truck was broken down and being towed by a Kubota tractor.
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Period missing uh oh will check back in 9 months.
 
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