Some BF maker pieces giveaway

Status
Not open for further replies.
I am in and thanks for the opportunity.

This is very fortuitous as I was perusing the knife sites to get a new knife but cannot justify spending more after getting a few already. So this will be a great chance to get a new knife. This will be fun too. They are both cool knives, I miss seeing Childress’s knives.

We plan to spend time with family doing a gift swap, we can keep one or take someone else’s, we try to keep it to a 10.00 maximum. They can get very creative with 10.00 dollars. I also like to get people stocking stuffers and maybe one big gift. Been desirous ( fancy way to say had a hankering for…) of getting some good apple cider, warmed up with some cinnamon and any other spices. Maybe wasseling.

My wife and I went out for a nice meal and drove around our area to see decorations and lights. We may go see Lewis Ginter Botanical Gardens which have a great light display, They are close to Richmond so not far from us. My daughter makes wreaths and sold a few too.

Edited to add definition. 😀 I was trying to use some big words.
 
Last edited:
I’m in, thanks. 😊 I am hoping to have my father in law come down to see us for a few days. My wife will probably make something delicious but the only cooking tip I have is to keep me away from the stove! I will help chop stuff up for my wife to cook but I’m hopeless at the cooking part. 😂 we will put up our tree and let the baby open presents but my wife and I decided to spend our Christmas money for each other on charities this year, we have too many socks already.
 
Last edited:
One other thing we liked to when dad and brothers came to stay with us for Christmas ( my mom passed away so they would come to our place) was oyster stew, with butter and some bacon grease and lots of milk, my dad said it was one time he didn’t watch his diet and he enjoyed himself.
 
I'm in. Very generous. Thank you!

I'll be following this recipe for xmas.

If you like cooking get a pellet smoker. Smoked chuck roast is delicious.
Toss one (3 or 4 pound roast or bigger) on at 275 degrees. Check the internal temp after 90 minutes. Keep checking it every so often, depending on how fast your grill is heating it.

When the internal temp is around 175, toss it in a foil pan with a can of campbells beef consomme and cover it with aluminum foil. Cook until internal temp is 203 to 210.
Take it off the heat (leave it in the covered pan) and let it rest for at least 45 minutes.

Then slice it up like brisket (keep it in the juices in the pan after slicing) and enjoy!
 
I’m in. Thanks for doing this. Relatively new to BF; so far I’ve been on a newbie buying spree so it would be fun to win something.

We are staying home in Dallas and daughters are coming from separate cities with their loved ones. There will be much cooking and drinking.

Hopefully this isn’t too much but happy to share a Emeril recipe I adapted to change up the Thanksgiving sweet potatoes this year. Extremely good if I say so myself. The reviews were all positive and leftovers scarce. (If you can’t easily get cane syrup where you are sub honey or maple syrup or cook’s choice)

Emeril’s Caramelized Cane Syrup Sweet Potatoes

• About 3 pounds sweet potatoes, peeled and sliced crosswise into 1/2-inch-thick rounds

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 4 tablespoons (1/2 stick) butter

• 1/3 cup Steen’s cane syrup

• Fresh juice and ample zest from a whole lemon or half an orange

• Pinch of cayenne pepper


DIRECTIONS

• Preheat the oven to 400°F.

• Combine the sweet potatoes with the oil and salt in a mixing bowl, and toss to coat well. Place the slices on a rimmed baking sheet and arrange them in a single layer. Transfer to the oven and cook until they begin to caramelize and soften, about 25-30 minutes.

• Combine the remaining ingredients in a small sauce pan and heat to melt and thicken.

• Turn the sweet potatoes on the baking sheet over with tongs or a spatula. Spoon or brush the cane syrup mixture over each slice, coating well. Return the sheet to the oven and finish cooking until the potatoes are caramelized and easy-to-Pierce tender, about 25-30 more minutes.


•Serve hot and drizzled with anything left in the pan!
 
I'm in.

Oh no! I hadn't realized that DW Childress had passed! I am sad to hear that. I have drooled over the knives he posted for sale many many times, but never actually made a purchase.

This year for Chanukah/Christmas my family and I will be going out to the coast, as is our Chanukah tradition. There is something about wintery oceans that just soothes my soul.
 
I'm in ! I hope everyone has a comfortable and safe holiday! I will be spending my time with my wife and family at home and enjoying a colonoscopy first thing in the new year.
I always wanted a knife made by Mr Childress , I actually purchased a couple from him over the years as gifts for friends but never got one for myself, he is missed.
 
DaveHS said:
Does anyone have an old good recipe for Rum Balls?
Click to expand...
No Bake Brandy Balls

2 Tbs cocoa pwder
1 cup confectioners sugar (powdered)
2.5 cello packages of graham crackers
(Or 2.5 cups blended)
1 cup pecans or whatever other nuts you have
2 Tbs light corn syrup
1\2 cup brandy or rum (I like cheap brandy)

In a food processor, finely blend nuts and then crackers. Mix everything togeather and if too wet add more blended crackers. Roll into ~3\4" balls. Then roll the balls in more confectioner sugar. Idealy they sit in a tin for 3 days to "ripen" and dry out but usually we eat em all before that.
 
Owen K. said:
No Bake Brandy Balls

2 Tbs cocoa pwder
1 cup confectioners sugar (powdered)
2.5 cello packages of graham crackers
(Or 2.5 cups blended)
1 cup pecans or whatever other nuts you have
2 Tbs light corn syrup
1\2 cup brandy or rum (I like cheap brandy)

In a food processor, finely blend nuts and then crackers. Mix everything togeather and if too wet add more blended crackers. Roll into ~3\4" balls. Then roll the balls in more confectioner sugar. Idealy they sit in a tin for 3 days to "ripen" and dry out but usually we eat em all before that.
Click to expand...
Thank you!
 
Side O'Beef said:
I'm int! I'll be roasting a duck. A few years ago, I found this video on how best to do it, and it is how I've been doing it ever since:
Click to expand...
I’ve cooked duck and chickens galore in that exact style because of that great video. Like the legend Jacques Pepin always teaches: Simple is best with good ingredients.
 
I’m in, thanks for the chance. I regret not picking up one of DW’s knives. Christmas Eve will be the busy day with different families. Lots of driving that day. Christmas Day is pretty easy, when my son wakes up, he opens his gifts then we go the my in laws for the rest of the day.
 
Status
Not open for further replies.
Back
Top