So you're at a restaurant...

[Killdeer]

My mother in law, r.i.p., used to carry a baggie of jalapeno's or similar in her purse when going out to eat, but she was from San Antonio, so...

I do that too, when they are in season in my garden. I like to let them ripen and turn red, because they are sweeter and just as hot. But they are ready to pick for only about two months here in coastal Virginia.

 

[BP Green]

My mother in law, r.i.p., used to carry a baggie of jalapeno's or similar in her purse when going out to eat, but she was from San Antonio, so...

Must be a thing. I’ve known a couple guys from that area that did that. I thought it was a little weird too.

 

[oldmanwilly]

My mother in law, r.i.p., used to carry a baggie of jalapeno's or similar in her purse when going out to eat, but she was from San Antonio, so...

I do that too, when they are in season in my garden. I like to let them ripen and turn red, because they are sweeter and just as hot. But they are ready to pick for only about two months here in coastal Virginia.

Must be a thing. I’ve known a couple guys from that area that did that.

I've known some who carry pill-boxes filled with Chiltepins to use in restaurants. I've done the same, but my supply ran short.

Fine, after this thread I'm going to start exclusively using my own knives in restaurants.

 

[WhoMe?]

I picked this kit up in Buenos Aires about 20 years ago. It’s been all over the world and normally in my Defy Insidious sling, which I carry everywhere.

 

[Danke42]

I've known some who carry pill-boxes filled with Chiltepins to use in restaurants. I've done the same, but my supply ran short.

I knew I'd seen you before.

 

[oldmanwilly]

I knew I'd seen you before.

I can neither confirm nor deny this. However, this was an indelible scene from one of my favorite childhood movies:

Also, meat-knife content:

 

[smith357]

When I go to a steak house I bring my own steak knife. Got the Urban Trapper specifically for steak knife duty.

 

[Horsewright]

I knew I'd seen you before.

Heck gives me a new product idea. We'll cal it The Hotsauce Holster! Never leave home without it! Getting retention right might be tough......so many sized bottles out there.

 

[Boattale]

This is a proper steak knife. Notice the absence of serrations which are strictly for the great unwashed. You may also notice a bit of patina. It's from medium rare ribeye, the only steak I ever order whilst out for a nice meal.

 

[Danke42]

Heck gives me a new product idea. We'll cal it The Hotsauce Holster! Never leave home without it! Getting retention right might be tough......so many sized bottles out there.

Plan A, they send in the bottle to be custom tailored. Plan B you make a bandolier to fit all the most common bottle sizes. You'll need to buy a lot of hot sauce for research purposes.

 

[DocJD]

If they can't provide a sharp enough knife to cut their steak (and /or the bathrooms are dirty ) why would you trust them to handle your food ?

 

[BladeCommander]

Even if the steak knife is "average", I'm still using my knife. That's why I carry it around, and it is always sharper than anything a restaurant would have. I'm very careful on ceramic plates, usually cutting 90% through and pulling the last 10% apart, or very gently finishing the cut. Sure I get a little roll on the edge, but I make the final pull using the edge, so only 1-2mm of cutting edge contacts the plate. And carbon steel / soft stainless genuinely sharpens back up with just a few passes on the stone. Not an issue for me.