- Joined
- Apr 17, 2009
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- 5,168
Very nice GA Anthony. Please don't count this as an entry but more of a thank you for past gifts.
-
The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
Order here: https://www.bladeforums.com/help/2024-traditional/
Pocket-able, well built in the US, hi-carbon steel, works HARD & a PURDY Gal too!
- Thread starter sunnyd
- Start date
- Status
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- Feb 6, 2010
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- 3,622
thanks for the chance, sunnyd. i've been eyeballing a Yellow Case for a while. here's my try:
smoked turkey breast with bacon cheddar broccoli mashed potatoes
bird:
-brine one bone-in turkey breast in the fridge for ~8 hrs (basic brine: 1 gallon water, 1 cup coarse kosher salt [or 1/2 cup table salt], 1 cup sugar, spices to your preference)
-drain, dry bird and cover unrefrigerated for 1-2 hrs
-get the coals fired up to one side of the grill, set up a drip pan on the other and throw that bird on the grill opposite the coals, add a handfull of soaked wood chips of your choice to the coals, cover.
-rush back inside to get warm
-put on overcoat, mad bomber, snow boots and rush outside to add wood chips every 20-30 minutes and try to maintain steady heat
-rush back inside to get warm
-sit back in a good chair and admire pocket knife of your choice
-remove bird after about 2 hrs (whenever your bird hits 165 degrees internal)
spuds:
-get potatoes boiling
-get broccoli cooking
-fry up a bunch of bacon
-shred up a pile of sharp cheddar cheese
-mash potatoes with butter, sour cream and milk until creamy
-add cheddar
-add broken up broccoli and bacon
-stir
service:
-slice up that juicy, smokey turkey with a too-fine knife, scoop a bunch of spuds onto plate with a good, old wooden spoon [serve up salad on the side], pop the cap off your beverage of choice, go to town on that plate!
here's the one i'll be turning over in hand while the bird smokes:
smoked turkey breast with bacon cheddar broccoli mashed potatoes
bird:
-brine one bone-in turkey breast in the fridge for ~8 hrs (basic brine: 1 gallon water, 1 cup coarse kosher salt [or 1/2 cup table salt], 1 cup sugar, spices to your preference)
-drain, dry bird and cover unrefrigerated for 1-2 hrs
-get the coals fired up to one side of the grill, set up a drip pan on the other and throw that bird on the grill opposite the coals, add a handfull of soaked wood chips of your choice to the coals, cover.
-rush back inside to get warm
-put on overcoat, mad bomber, snow boots and rush outside to add wood chips every 20-30 minutes and try to maintain steady heat
-rush back inside to get warm
-sit back in a good chair and admire pocket knife of your choice
-remove bird after about 2 hrs (whenever your bird hits 165 degrees internal)
spuds:
-get potatoes boiling
-get broccoli cooking
-fry up a bunch of bacon
-shred up a pile of sharp cheddar cheese
-mash potatoes with butter, sour cream and milk until creamy
-add cheddar
-add broken up broccoli and bacon
-stir
service:
-slice up that juicy, smokey turkey with a too-fine knife, scoop a bunch of spuds onto plate with a good, old wooden spoon [serve up salad on the side], pop the cap off your beverage of choice, go to town on that plate!
here's the one i'll be turning over in hand while the bird smokes:
- Joined
- Jul 17, 2004
- Messages
- 6,425
A tremendous bunch of entries here so far! Thanks to all. :thumbup:
My wonderfully smart and beautiful daughter, Crissy will draw post numbers from a hat in the next several days to make sure I get this knife shipped out middle - end of next week at the latest, so it will arrive before Christmas to its new rightful owner..
And remember, I will ship to anywhere on planet earth, so get your last call entries in ASAP!
Anthony
My wonderfully smart and beautiful daughter, Crissy will draw post numbers from a hat in the next several days to make sure I get this knife shipped out middle - end of next week at the latest, so it will arrive before Christmas to its new rightful owner..
And remember, I will ship to anywhere on planet earth, so get your last call entries in ASAP!
Anthony
Last edited:
- Joined
- Jan 7, 2003
- Messages
- 1,131
Anthony, Im not entering this giveaway because sadly enough I still cant post images. (I must be a tecnical retard) But I want to say youre very generous very often. Must make you a plenty good karma.
And I want to share a very simple but exeptional way to make meat.
Its a cooking way that is rather new and probobly rather lokal. its kalled tjälaknul with would translate as close to frosensteak.
It starts with a frozen steak that are put direktly into the owen at mid heat, for ex a steak of moose of one kilo needs about 10 hours in 120 degrees celsius. After that its put into a plastic bag with saltmix for about 8 hours. If this is done right its very quick food. You put it in the owen when going to bed and into the plastic bag before going to work. When you come home its taken out of the bag to dry up a little when the potatoes is made and a sallad is cut mabye with a yellow case, and then youre ready to eat what tastes a lot like a luxery roastbiff. Change a little in the heat in the owen to compensate for the size of the steak because you dont want to go up in the middle of the night to take it out and also adjust the amount of salt in the saltmix so it can bie in the bag all day without being to salt. Not a very precice recipie but extraordinary simpe and tasty when expremented with.
Bosse
Edited for saltmix recepie.
I use
1 litre of water
3 foodspoons of salt
1 onion
2 pieces of garlic
timjan
rosemarine
The 2 latest ones can be changed to other "green"spices as for ex oregano
If you use a meat thermometer moose should be 75 degrees inside when ready.
Other themperatures and spices may be best for other cinds of meat.
Bosse
And I want to share a very simple but exeptional way to make meat.
Its a cooking way that is rather new and probobly rather lokal. its kalled tjälaknul with would translate as close to frosensteak.
It starts with a frozen steak that are put direktly into the owen at mid heat, for ex a steak of moose of one kilo needs about 10 hours in 120 degrees celsius. After that its put into a plastic bag with saltmix for about 8 hours. If this is done right its very quick food. You put it in the owen when going to bed and into the plastic bag before going to work. When you come home its taken out of the bag to dry up a little when the potatoes is made and a sallad is cut mabye with a yellow case, and then youre ready to eat what tastes a lot like a luxery roastbiff. Change a little in the heat in the owen to compensate for the size of the steak because you dont want to go up in the middle of the night to take it out and also adjust the amount of salt in the saltmix so it can bie in the bag all day without being to salt. Not a very precice recipie but extraordinary simpe and tasty when expremented with.
Bosse
Edited for saltmix recepie.
I use
1 litre of water
3 foodspoons of salt
1 onion
2 pieces of garlic
timjan
rosemarine
The 2 latest ones can be changed to other "green"spices as for ex oregano
If you use a meat thermometer moose should be 75 degrees inside when ready.
Other themperatures and spices may be best for other cinds of meat.
Bosse
Last edited:
- Joined
- Jul 17, 2004
- Messages
- 6,425
Hey there my Bosse-man,
Good to see you around here my brother! :thumbup: And you are entered in this Give-Away! Image or no Image.
I have a nice cut of Whitetail - Venusian deer here that I am going to use to cook--just like your recipe says! :thumbup:
.. Hope its a good one.Thanks,
Anthony
- Joined
- Apr 17, 2009
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- 5,168
- Joined
- Mar 21, 2005
- Messages
- 3,355
Hopefully I've gotten in before the bell. I couldn't decided what I might do for this thread but I figured it could use another entry on the sweet side.
More than cooking meals, I like to make deserts. One of my favorite things to make is cupcakes. A good cupcake deserves really good frosting, not just something out of a can from the market. Enter this sour cream chocolate frosting. I don’t recall where we originally found this recipe but it’s been a standard in our house ever since. This frosting is very tasty and the recipe makes a lot. You can generously frost a sheet cake or batch of cupcakes with this and have some left to eat by the spoonful right out of the bowl, not that I have ever done that myself.
Sour Cream Chocolate Frosting
Ingredients you will need…
> 1/3rd cup of butter, softened, room temperature
> 3 ounces of unsweetened baking chocolate
> 3 cups of confectionary (powdered) sugar
> 1/2 cup of sour cream
> 2 teaspoons of vanilla
A few comments…
> A stand mixer with a whisk attachment is needed for best results.
> Substituting on the dairy ingredients for things like margarine or light sour cream is not recommended.
Now the steps…
1) Sift the confectionary sugar into a bowl and set it aside for use later. If you don’t have sifter you could work it through a fine sieve. Try to use the finest consistency of sugar, 10X.
2) Melt the chocolate on the stovetop over low heat, preferably in a heavy saucepan. Stir it often and be sure it doesn’t burn.
3) Once the chocolate is melted, remove it from heat and let it sit to cool for a couple of minutes.
4) Add the chocolate and the butter into the mixing bowl. Mix them together thoroughly.
5) Add the sugar and mix it with the butter/chocolate. Do this in parts, about a third of the sugar at a time. Stop a few times and scrape the sides and bottom of the bowl with a spatula. Note that after you have added all the sugar the mixture will be very dry and clumpy. You will think there is no way this is going to turn in to nice smooth, creamy frosting. Well, have faith, because the sour cream and the whisk on your mixer are going to change all that.
6) Add the sour cream and mix. Start slow so that you don’t have the still dry bits of sugar fly all over the place. Now it begins to look like frosting and turning more of a mocha color. You should see small black pieces/specks in the mix. These are bits of chocolate & sugar that aren’t broken up yet. You want to keep mixing until these are gone. This will take several minutes at medium-high speed on your mixer. If the speed settings go from 1 to 10 you want to be on 5 at least. 6 or 7 is preferable. As you did previously in step 5, stop a few times and scrape the bowl to ensure everything is being combined. The end result with be smooth frosting with a nice chocolate flavor and a little tangy note courtesy of the sour cream.
As for the picture, I would liked to have shown this knife in action applying the frosting, but it isn’t exactly the ideal tool for that job. Not to mention it still smells of WD40 from the cleaning I gave it and no one wants to taste that on their cupcakes. So I decided I would picture Dad’s barlow with one of the ingredients to make the frosting.
Great theme to this giveaway, and thanks for the chance.
-- Nate
More than cooking meals, I like to make deserts. One of my favorite things to make is cupcakes. A good cupcake deserves really good frosting, not just something out of a can from the market. Enter this sour cream chocolate frosting. I don’t recall where we originally found this recipe but it’s been a standard in our house ever since. This frosting is very tasty and the recipe makes a lot. You can generously frost a sheet cake or batch of cupcakes with this and have some left to eat by the spoonful right out of the bowl, not that I have ever done that myself.
Sour Cream Chocolate Frosting
Ingredients you will need…
> 1/3rd cup of butter, softened, room temperature
> 3 ounces of unsweetened baking chocolate
> 3 cups of confectionary (powdered) sugar
> 1/2 cup of sour cream
> 2 teaspoons of vanilla
A few comments…
> A stand mixer with a whisk attachment is needed for best results.
> Substituting on the dairy ingredients for things like margarine or light sour cream is not recommended.
Now the steps…
1) Sift the confectionary sugar into a bowl and set it aside for use later. If you don’t have sifter you could work it through a fine sieve. Try to use the finest consistency of sugar, 10X.
2) Melt the chocolate on the stovetop over low heat, preferably in a heavy saucepan. Stir it often and be sure it doesn’t burn.
3) Once the chocolate is melted, remove it from heat and let it sit to cool for a couple of minutes.
4) Add the chocolate and the butter into the mixing bowl. Mix them together thoroughly.
5) Add the sugar and mix it with the butter/chocolate. Do this in parts, about a third of the sugar at a time. Stop a few times and scrape the sides and bottom of the bowl with a spatula. Note that after you have added all the sugar the mixture will be very dry and clumpy. You will think there is no way this is going to turn in to nice smooth, creamy frosting. Well, have faith, because the sour cream and the whisk on your mixer are going to change all that.
6) Add the sour cream and mix. Start slow so that you don’t have the still dry bits of sugar fly all over the place. Now it begins to look like frosting and turning more of a mocha color. You should see small black pieces/specks in the mix. These are bits of chocolate & sugar that aren’t broken up yet. You want to keep mixing until these are gone. This will take several minutes at medium-high speed on your mixer. If the speed settings go from 1 to 10 you want to be on 5 at least. 6 or 7 is preferable. As you did previously in step 5, stop a few times and scrape the bowl to ensure everything is being combined. The end result with be smooth frosting with a nice chocolate flavor and a little tangy note courtesy of the sour cream.
As for the picture, I would liked to have shown this knife in action applying the frosting, but it isn’t exactly the ideal tool for that job. Not to mention it still smells of WD40 from the cleaning I gave it and no one wants to taste that on their cupcakes.
So I decided I would picture Dad’s barlow with one of the ingredients to make the frosting.
Great theme to this giveaway, and thanks for the chance.
-- Nate
- Joined
- Jan 23, 2007
- Messages
- 3,106
Just to show I actually do get out there every now and then...
This is looking back at Windy Peak in the Pesayten Wilderness. My wife wants me to hike with her to that little peak in the middle to the right of the snow. Unfortunately it's seven miles in and seven miles out...
But if you're gonna do something like that you better plan well. To plan well you need a good breakfast to help you contemplate. If you like breakfast sandwiches here's an easy one to do.
Take one of those small round ziplock bowls and spray some non-stick inside it. In the bowl mix one egg, a tsp or two of milk, and whatever you like in your sandwhich. I usually put in a little onion, minced garlic, and hopefully some chopped meat of some sort. Cover and put in the microwave for a minute or two (until the eggs are done). Put this in or on the bread of your choice be it english muffins or toast or biscuits or whatever. Don't burn your mouth! Put whatevers appropriate on your bread for your tastes. I like a little mayo and cheddar cheese. Sometimes some ketchup or mustard too.
Shot of some food although I wouldn't necessarily put all of this in a breakfast sandwich.
And some knives:
Did I forget anything?
(Thank you for your generosity, Anthony! And the chance.)
This is looking back at Windy Peak in the Pesayten Wilderness. My wife wants me to hike with her to that little peak in the middle to the right of the snow. Unfortunately it's seven miles in and seven miles out...
But if you're gonna do something like that you better plan well. To plan well you need a good breakfast to help you contemplate. If you like breakfast sandwiches here's an easy one to do.
Take one of those small round ziplock bowls and spray some non-stick inside it. In the bowl mix one egg, a tsp or two of milk, and whatever you like in your sandwhich. I usually put in a little onion, minced garlic, and hopefully some chopped meat of some sort. Cover and put in the microwave for a minute or two (until the eggs are done). Put this in or on the bread of your choice be it english muffins or toast or biscuits or whatever. Don't burn your mouth! Put whatevers appropriate on your bread for your tastes. I like a little mayo and cheddar cheese. Sometimes some ketchup or mustard too.
Shot of some food although I wouldn't necessarily put all of this in a breakfast sandwich.
And some knives:
Did I forget anything?
(Thank you for your generosity, Anthony! And the chance.)
Last edited:
Fried Mac and Cheese
1 lb box of Ziti
1 to 2 lbs of nice sharp cheddar cheese
step 1, cut cheese in chunks about 2" x 1/2" x 1/2"
step 2, Cook ziti El dente
step 3, Drain well
step 4, Have a large iron skillet on med to high heat and put a Tablespoon of oil in it.
step 5, When the oil flows well, dump in Ziti
step 6, quickly push the cheese sticks into the Ziti and let melt for 3 to 4 min, flipping with a spatula occasionally to spread the cheese around.
step 7, when the cheese is all melts stir in turn heat down to a low simmer and let a nice brown crust form on the bottom.
step 8, flip sections to form more crust.
Serve hot with a good steak.
also good cold the next day with cold turkey
I took this pic on the kitchen table.
1 lb box of Ziti
1 to 2 lbs of nice sharp cheddar cheese
step 1, cut cheese in chunks about 2" x 1/2" x 1/2"
step 2, Cook ziti El dente
step 3, Drain well
step 4, Have a large iron skillet on med to high heat and put a Tablespoon of oil in it.
step 5, When the oil flows well, dump in Ziti
step 6, quickly push the cheese sticks into the Ziti and let melt for 3 to 4 min, flipping with a spatula occasionally to spread the cheese around.
step 7, when the cheese is all melts stir in turn heat down to a low simmer and let a nice brown crust form on the bottom.
step 8, flip sections to form more crust.
Serve hot with a good steak.
also good cold the next day with cold turkey
I took this pic on the kitchen table.
Last edited:
Planterz
Іди на хуй Путін!
- Joined
- Mar 26, 2004
- Messages
- 24,765
Kraft Macaroni & Cheese (original flavor)
Boil 6 cups of water
Stir in macaroni.
Boil 7-8 minutes or until macaroni is tender, stirring occasionally.
Drain.
Add 4 Tbsp butter (to hell with margarine), 1/4 cup whole milk (to hell with that 2% bilge), and cheese sauce mix; mix well.
Eat.
Sorry, I'm not a very good cook.
This is about the best I can manage as a bachelor.
Anyway, here's a knife.
Imperial Barlow, one of the pocketknives I received from my grandpa's small assortment after he died.
Thanks for the chance!
Boil 6 cups of water
Stir in macaroni.
Boil 7-8 minutes or until macaroni is tender, stirring occasionally.
Drain.
Add 4 Tbsp butter (to hell with margarine), 1/4 cup whole milk (to hell with that 2% bilge), and cheese sauce mix; mix well.
Eat.
Sorry, I'm not a very good cook.
This is about the best I can manage as a bachelor. Anyway, here's a knife.
Imperial Barlow, one of the pocketknives I received from my grandpa's small assortment after he died.
Thanks for the chance!
Attachments
- Joined
- Jul 7, 2010
- Messages
- 346
Cinamon Oatmeal Pancake with Honey Banana
* 1 1/2 cup of oatmeal
* 2 cup lowfat milk
* 1/2 cup wheat flour
* 1 tea spoon baking soda
* 2 eggs
* 1 spoon unsalted butter
* 1/2 cup of cinnamon
* 2 bananas
* natural honey
* 1/4 cup orange juice
* 1/2 tea spoon vanila
* 1 spoon unsalted butter
cooked by my girlfriend of course
* 1 1/2 cup of oatmeal
* 2 cup lowfat milk
* 1/2 cup wheat flour
* 1 tea spoon baking soda
* 2 eggs
* 1 spoon unsalted butter
* 1/2 cup of cinnamon
* 2 bananas
* natural honey
* 1/4 cup orange juice
* 1/2 tea spoon vanila
* 1 spoon unsalted butter
cooked by my girlfriend of course
- Joined
- Jan 24, 2010
- Messages
- 3,920
For some odd reason this statement made me grin.
My wife uses the same method quite a bit as well. It means that there is always variety at our house. But, when she hits a home run, sometimes it is hard to duplicate exactly. You have to be able to improvise in this area of north Louisiana because just when you need something specific, the stores won't have it. I believe the term "adaptation" is appropriate. - Ed
- Joined
- Feb 6, 2007
- Messages
- 1,298
Ram steaks
-Rub with Montreal Steak spice
-In a bowl mix 1/2 beer (drink the other half), BBQ sause, galic powder
-Add steaks to the marinade for ~20 minutes
-BBQ on high heat to medium rare
Thanks for the chance SunnyD!
I'd love to get my hands on a Case CV......
Bruce
-Rub with Montreal Steak spice
-In a bowl mix 1/2 beer (drink the other half), BBQ sause, galic powder
-Add steaks to the marinade for ~20 minutes
-BBQ on high heat to medium rare
Thanks for the chance SunnyD!
I'd love to get my hands on a Case CV......
Bruce
- Joined
- Nov 21, 2010
- Messages
- 1,832
If I'm not too late. And if I am, well, who doesn't like pics of fish.
Bluegill caught hours before covered in cornmeal and dropped in the fry daddy. Cole slaw of course. Not sure how my Grandma made it and sadly I can't ask her, but she and my grandfather lived in a trailerpark on lake Okeechobee when I was a kid. We'd catch a mess of fish and everyone would come eat.
Me with my daughter, who is two now and can cast a lure twenty feet (no hooks yet, but soon):
Thanks man!
Bluegill caught hours before covered in cornmeal and dropped in the fry daddy. Cole slaw of course. Not sure how my Grandma made it and sadly I can't ask her, but she and my grandfather lived in a trailerpark on lake Okeechobee when I was a kid. We'd catch a mess of fish and everyone would come eat.
Me with my daughter, who is two now and can cast a lure twenty feet (no hooks yet, but soon):
Thanks man!
Last edited:
- Joined
- Mar 6, 2007
- Messages
- 580
Thanks for the chance
hoping its not too late
Tough cut Vennison Souvilaki
This is a good recipe for some chewy cuts
Cube up around 2 lbs into smaller cubes
Skewer the cubes and lay in a casserole pan( not metal)
pour on some soya sauce little leftover wine maybe some teriaki or stir fry sauce and a couple tablespoons of oil
sprinkle on garlic powder or fresh basil dill and little oregano
marinate 3-4 hours turning once or twice
Hit skewers on th very hot BBQ and roll around you do not want to cook well done if using a tough cut
Serve up with pita bread diced tomatoes lettuce and cubed feta
can put on some italian salad dressing if you care
This fella was out wandering around last week.Not to bad of a blackie
Ivan Campos Simplicity Series for jerking the guts out
Dan'l
hoping its not too late
Tough cut Vennison Souvilaki
This is a good recipe for some chewy cuts
Cube up around 2 lbs into smaller cubes
Skewer the cubes and lay in a casserole pan( not metal)
pour on some soya sauce little leftover wine maybe some teriaki or stir fry sauce and a couple tablespoons of oil
sprinkle on garlic powder or fresh basil dill and little oregano
marinate 3-4 hours turning once or twice
Hit skewers on th very hot BBQ and roll around you do not want to cook well done if using a tough cut
Serve up with pita bread diced tomatoes lettuce and cubed feta
can put on some italian salad dressing if you care
This fella was out wandering around last week.Not to bad of a blackie
Ivan Campos Simplicity Series for jerking the guts out
Dan'l
- Status