Lets talk GEC!

waynorth said:
So Harry - do you eat your garlic cloves whole??? 😁
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waynorth said:
So Harry - do you eat your garlic cloves whole??? 😁
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I like a little bit of Garlic but my wife can not eat any . When I do want Garlic on it , I will usually eat Garlic Salt . Back in 2013 I could only eat Soup and made some soup recipes that did call for Garlic and then I squashed the cloves with the flat of a large knife blade . My wife could not eat it but I was a big fan of it .

Harry
 
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Old Engineer said:
I like a little bit of Garlic but my wife can not eat any . When I do want Garlic on it , I will usually eat Garlic Salt . Back in 2010 I could only eat Soup and made some soup recipes that did call for Garlic and then I squashed the cloves with the flat of a large knife blade . My wife could not eat it but I was a big fan of it .

Harry
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I love it!! That's how I smash it also!! I'll put two large bulbs of it into a batch of Chicken Soup!! (Sorry your wife can't eat it)
It must be my Sicilian blood!!
 
When my little brother eats much garlic you can smell it when he sweats. :oops::oops::D

I like wild garlic in salads ( it grows wild around here). It looks like wild onions and is milder than garlic bulbs.

I married the farmer jack knife pattern and this is my 10 year bond with GEC. Bill brought it together , Barry Johnson patiently kept at my etch ( I wore him out, thanks Barry) , Sarah Samuelson (Pertinex) helped me finish out the label, and my philanthropic friend CC has been invaluable ; introducing me to Bill helping me throughout my collecting of this elegant pattern .

GEC SFO Lick Creek smooth ivory bone.jpg
 
AusLoX said:
93s and now 38 Farmers. Guess I’m eating Top Ramen this month.
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Only a month? Lucky you, it'll be 6 months here if I'm fortunate in landing them, but worth it :D

At least I can add garlic with that spey/budding blade 😍 More garlic info, it's very healthy stuff good for blood thinning, cardio and digestion. It can lead to rank sweat true, but that's the toxins emerging....more vigilant washing and deodorant then! Crushing it with a kitchen knife then slicing is good too, but whatever method you use let the garlic rest for a couple of minutes after a pinch of sea-salt on it- really extracts the juices and flavour well. Great for mixing with your own salad dressings too. Reek on :eek:😂
 
How do folks determine value on the older runs? I still have a few, New In Tubes from 2010 - 2011 production that I may consider parting with. I find myself carrying a larger single blade folder or a cheap sodbuster more than slips.
 
wlfryjr said:
When my little brother eats much garlic you can smell it when he sweats. :oops::oops::D

I like wild garlic in salads ( it grows wild around here). It looks like wild onions and is milder than garlic bulbs.

I married the farmer jack knife pattern and this is my 10 year bond with GEC. Bill brought it together , Barry Johnson patiently kept at my etch ( I wore him out, thanks Barry) , Sarah Samuelson (Pertinex) helped me finish out the label, and my philanthropic friend CC has been invaluable ; introducing me to Bill helping me throughout my collecting of this elegant pattern .

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IMG_3220.jpegIMG_3225.jpegLyle thank you for these amazing knives. I am lucky enough to have one of those 38s. The blade etch and your story in the tube make a unique package. That straight bar shield is mesmerizing.

Wild garlic is around the creeks in north Texas but not as abundant as wild onions, which I like to pull and nibble like a rabbit when I’m out flyfishing.
 
Thirston said:
How do folks determine value on the older runs? I still have a few, New In Tubes from 2010 - 2011 production that I may consider parting with. I find myself carrying a larger single blade folder or a cheap sodbuster more than slips.
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I highly recommend joining BladeForums and participating on the porch for these types of questions
 
DaveHS said:
Lyle thank you for these amazing knives. I am lucky enough to have one of those 38s. The blade etch and your story in the tube make a unique package. That straight bar shield is mesmerizing.

Wild garlic is around the creeks in north Texas but not as abundant as wild onions, which I like to pull and nibble like a rabbit when I’m out flyfishing.
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Thanks Dave, that SFO has been the apex "thus far " in my pursuit of this hobby.👍😁
 
DaveHS said:
Wild garlic is around the creeks in north Texas but not as abundant as wild onions, which I like to pull and nibble like a rabbit when I’m out flyfishing.
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When I was a kid growing up on a Michigan dairy farm, we had to be constantly vigilant about wild onions growing in the pasture or the route to and from it. The cows liked wild onions, but the odor of onions in their milk afterward was less than ideal.

- GT
 
5K Qs said:
When I was a kid growing up on a Michigan dairy farm, we had to be constantly vigilant about wild onions growing in the pasture or the route to and from it. The cows liked wild onions, but the odor of onions in their milk afterward was less than ideal.

- GT
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Did you spray them or hand pick them?
 
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