Used a regular 119 for dinner... CHILI!!

S

Stainz

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Jun 24, 2007
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I started with a lb of red kidney beans - rinsed and soaked overnite. Covered with water and boiled, starting at 4 AM. Trimmed and chopped up a 3-4lb round roast into 1/4" lean cubes - 119 was, as usual perfect. Soaked/marinated in half & half soy sauce and worcestershire sauce in the fridge for a few hours. Meanwhile, chopped a large onion, bell pepper, and jalapenos to taste (... or kill same) - 119 is better than the Ulu here, too. Pressed garlic - add to other veggies - cook medium heat in EVOO. Add to pot-o-beans - add a couple of cans of petite diced tomatoes - and a can of Rotel tomatoes & chile's. Wash and dry 119 - still sharp, despite the hunk-o-Corian I use for a butcher block! Stir every 20 minutes until near noon - then ladel it into a dish for transport to the in-laws for their 'regular' Thanksgiving meal. I took a 120 one year - great bird carver - they like their electric knife better - as precise as a mini-chainsaw. I, at least, won't be just breaking bread this afternoon...

Anyone else use a Buck on turkey day?

Stainz

PS I usually add a tablespoon or two of masa - fine corn flour - to thicken it - but Publix doesn't carry it - despite their huge 'international' flavor!
 
Well, it was a complete miss! I'm the only one who ate it. And - it was very mild - I'll have to change that for the 'leftovers' - I like it warm enough to deserve a HazMat fee. I had some on toast for breakfast this AM. The bird was carved when we arrived - no chores for my 120, either... sigh!

Stainz
 
Stainz said:
Well, it was a complete miss! I'm the only one who ate it. And - it was very mild - I'll have to change that for the 'leftovers' - I like it warm enough to deserve a HazMat fee. I had some on toast for breakfast this AM. The bird was carved when we arrived - no chores for my 120, either... sigh!

Stainz
Click to expand...

i'm amazed no one ate that chili, sounds so damned good. after reading this again i had to go to the store and buy stuff just to make some chili for this weekend!
 
I use a Buck daily chili is better after its been heated the 3rd time. Bucks 110,112,119,120,560 and a few others is the best thing ever happened to a kitchen. Not surprising though. Hoyt Buck started out making kitchen knives. Now I'm not thinking this is what he in visioned for the hunters he designed. But it explains how comfortable the knives feel in the hand and how well they cut. I can peel potatoes, slice/dice onions and tomatoes with a 119/120. I've had other brand knives that carried the weight over the hand and that made kitchen work more like a chore. So we sacrifice a little wood chopping ability to gain real use ability. Bucks are primary knives in my kitchen.
 
That chili sound delicious!

When it was time to carve the turkey, used my recently sharpened 102. Worked well.
 
The 119 always has a place in my kitchen. It is also the only knife that I am not worried about letting the "lady folk" put in the dishwater or worse still, the interior of the horrific dishwasher! Imagine a Busse left overnight in the bottom of the half filled sink!
 
My 119 is my primary knife in the kitchen and my vic pioneer also gets used often and for meals at work or on the go. I never ended up investing in any kind of decent cutlery for the kitchen, these were just the knives I had at the time and I've continued to use. The 119 has held up great in the kitchen and will never be replaced.
 
The chili was great - may finish it off for lunch. I really like the 119 in the kitchen - more so than a 192. I find the 192 great in yard and bushcraft uses, despite the fortune I've spent on 'real' bushcraft knives.

I tried to like the Elu knife, like our Alaskan first people use for so many things. I can only surmise that the reason the 119 hasn't replaced it up there is simple - Hoyt wasn't an Eskimo! Ah, that rounded blade is probably easier to scrape the blubber from a seal hide anyway.

Time to zap some chili...

Stainz
 
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