THANKS.....Giving Holiday Knife (2024) Done

batonbuck said:
I'm in. A favorite is turkey ala King when we are down to shreds and gravy with a few peas. Other favorite lately is Cranberry pie from Trader Joes. Nice crust with some almond flavor to it, sort of like a sweet and sour pie. It is seasonal and I waited 10 months for it to show back up.
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We have a TJ's in a neighboring town, I should look for that, sounds good.
I like sweet and sour flavors together.

I also like sweet and spicy/hot together.
Thanks.
 
Triton said:
I'm in. My favorite is Shoofly pie. Sadly (or maybe not) no one in my family except for me will eat it. I have to eat the whole pie myself. Darn. If you like molasses you should definitely try it out. Ill get some pictures when it is made.
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I love molasses.... I had some type of thick, sweet molasses pie/dessert a number of years ago, but I can't remember if that's it?

So gooey that it gets stuck in your teeth?
 
Crag the Brewer said:
It's That time of the year again.....our Second Annual Thanks Giving......

Last year we announced the winner on Thanksgiving. This year I'd like You to have it by then.....(Hopefully)



As always, I'm a little behind....but I've got it started, I'll maybe post some updated pictures in the days ahead? ....Maybe. haha.

This year I'm calling the knife "Food Truck".
As you can imagine, it's a kitchen/food based design..... Actually, it's My version of Tops fish/frog market knife. I've never seen, held, or used That knife...it's Not a copy....just That style.

Mine is going to be made from Very Hard 8670.
64HRC. My current kitchen knife is made with this steel and heat treatment, and I'm constantly impressed with how the edge behaves, and it's definitely not babied....not in our house.

It Can and Will rust ... I think the Blotchy look will be nice with these scales....

We are using Maple Valley Richtite for handle scales, with black vulcanized liners, and probably some stainless hardware of sorts, idk yet?
I think it will look nice, but utilitarian.

I also think This knife will become your favorite.

Please see the Rules below, and I may add more.
*I copied these from last year's and can change for Any notice, Any reason..... Good Luck!
Rules:
1. Must be in good standings on Bladeforums. Preferable Gold member or higher, but exceptions may be made at My discretion.
2. USA, or approved
3. Must be a active member who contributes, and will take photos, and post occasionally so I know how it's doing? If you won't or can't post pictures please do not enter.
4. No selling later. no Flippers. Giving to another BF member encouraged if you no longer want.
5. I have final say, and can give, or Not give to whoever I want.
6. I'm Not responsible in ANY way, don't break any laws, get hurt, or be Stupid.
7. More rules may be added later, as I see fit.

enter Once below in the comments

(TELL ME YOU ARE IN) so I know you are interested.....


Let me know if you have any questions?

-Tell me what your favorite dish is for the Holidays
Winner "should" post pics, and recipe....haha

Thanks
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I don't qualify, as yet, but what a nice thing to do for the community. 👍
 
Crag the Brewer said:
I love molasses.... I had some type of thick, sweet molasses pie/dessert a number of years ago, but I can't remember if that's it?

So gooey that it gets stuck in your teeth?
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That's the one, some of my forebears were Mennonite and the recipe was passed down. Straight from Pennsylvania Dutch country if you will. Pretty cool that you like it no one else that I know except for my mother does!
 
Triton said:
That's the one, some of my forebears were Mennonite and the recipe was passed down. Straight from Pennsylvania Dutch country if you will. Pretty cool that you like it no one else that I know except for my mother does!
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Hopefully You win and we get the recipe....Haha.
 
Oh I'm so in for this one, brother. Thanks for the opportunity!

I've got Mike in the fight.

My favorite holiday meal is actually the Southern New Year's Day meal of collard greens and black-eyed peas.

I start the morning off by frying up a mess of bacon so I can save the rendered fat to cook with later. It's a bonus if there's some bubbly left from the night before, if so I'll sip it while I'm frying. The smell of bacon usually wakes the young'uns up, and it usually doesn't last longer than I'm finished cooking it.

There's alot of bad collard greens out there, so that's where I think my recipe for this meal shines. I'll start by chopping up some onions and cooking them in the bacon fat in a big stockpot. Then, my secret is when I add the greens I don't simmer them in water. Instead I use a big bottle of sweet white wine like a Moscato. I'll top it off with chicken stock to cover if needed. Ham hock is optional, but I've found it's not necessary given the bacon fat.

We also roast some pulled pork, then eat that with the greens and BEP's in a pile (I do at least). Top with pepper sauce. We used to do a fish fry on the same day, but that's alot of food and adds a good bit of work to what is otherwise a relaxing meal to cook once you get it going.

S5D3B37.jpg
 
Knives&Lint said:
Oh I'm so in for this one, brother. Thanks for the opportunity!

I've got Mike in the fight.

My favorite holiday meal is actually the Southern New Year's Day meal of collard greens and black-eyed peas.

I start the morning off by frying up a mess of bacon so I can save the rendered fat to cook with later. It's a bonus if there's some bubbly left from the night before, if so I'll sip it while I'm frying. The smell of bacon usually wakes the young'uns up, and it usually doesn't last longer than I'm finished cooking it.

There's alot of bad collard greens out there, so that's where I think my recipe for this meal shines. I'll start by chopping up some onions and cooking them in the bacon fat in a big stockpot. Then, my secret is when I add the greens I don't simmer them in water. Instead I use a big bottle of sweet white wine like a Moscato. I'll top it off with chicken stock to cover if needed. Ham hock is optional, but I've found it's not necessary given the bacon fat.

We also roast some pulled pork, then eat that with the greens and BEP's in a pile (I do at least). Top with pepper sauce. We used to do a fish fry on the same day, but that's alot of food and adds a good bit of work to what is otherwise a relaxing meal to cook once you get it going.

S5D3B37.jpg
Click to expand...

That looks Soooooo good.
You are now on my "hope to win list" haha... Just because of all your colorful pictures.... 😜😜😜😜
 
I'd like to join in on this, if I may.
I really like the way your handles look, and I'm sure the comfort level is high.

My favorite holiday dish is beef rouladen, with a pickle inside, NOT a carrot. Thanks for doing this.
 
I’m in. Awesome knife, generous GAW. Thanks.
The “Food Truck” would get a lot of use in my kitchen, btw.
My favorites are all included in our traditional Thanksgiving dinner:
Steamed clams, fish chowder, mixed garden salad, sweet potatoes, mashed potatoes.
giblet gravy, stuffing, cranberries and, of course, turkey backed up by
Pumpkin pie.
All served outside on the pier at the Fisherman’s in San Clemente, CA.

Happy Thanksgiving!
 
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