What Did You Cut with Your Buck (Yesterday or Today)?

wh4f said:
Jim, five drakes and the Goldeneye to fill the limit. I'll let you know about the eating...I'm going to smoke'm after a good soaking with the "danggoodduck" marinade recipe:p. Preston
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wh4f said:
HHMmmmm Sounds like a recipe I need to find :D
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Jim, I'll e-mail you the recipe, if you want, and you can try it. I've done many ducks this way and they are all good...some just better than others:D. Preston
 
wh4f said:
That does look good Goose!
That BuffCote is getting a workout!! Sharpen it yet?
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Thanks Jimmy Crack Corn...
I wish John would've posted a pic of his cioppino!!!!!

Nope. Have not sharpened the 110BuffCote at all.
It's freaky amazing.

How long's it been? Like two weeks? Have used it everyday, for one thing or another, since I got it.

Awesome.
 
"Dogs are cool." Trax, 2007


My beagles think they're on vacation in Jamacia:
*** Pic removed to save bandwidth *** Can be referenced in Mike's reply below ***

Kona loves that stag...and needs a puppycure (nails trimmed)...
*** Pic removed to save bandwidth *** Can be referenced in Mike's reply below ***

pjsjr said:
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"If there are no dogs in heaven, when I die, I want to go where they went." W. Rodgers

The other quote I like, don't know who said it is, or if this is correct, goes something like "The more people I know the more I like my dogs."

Dogs and Bucks...doesn't get much better.:D :cool: :D Preston
 
Buckaholic said:
"Dogs are cool." Trax, 2007


My beagles think they're on vacation in Jamacia:
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Kona loves that stag...and needs a puppycure (nails trimmed)...
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Goose,
Nah...he just smells the sausage and cheese you just cut with that really nice looking stag and damascus 110. :D :D
Mike
 
If ya wonder what "pork" parts are used in Spam, one can only imagine what is used in fish cake (????).

A taste I aquired growing up in the Pacific. Something you malahinis (tourist or newcomer in Hawaiian) turn your head on like the venison jerky I had for the first time in Dallas this week.

Well, the 110 BuffCote sliced thin through it like butter. The Dorado with standard steel cuts twice as thick.

Aloha...
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I think I can smell that fish cake all the way over here... phew... :D

Venison jerky on the other hand is a gift from the gods.

I've been doing some kitchen cutting chores with my Dorado this week. It sliced through a bunch of hot dogs for my toddler with ease but didn't do too well with a block of cheese. The blade shape really "grabs" the cheese while trying to slice. :confused:
 
The partical board backing to an entertainment center so we could feed wires through the back of it. Chores like that are exactly why I bought a production 110 as a "house knife."
 
Hey John...It's not the knife. It's me showing my sensitive side.
And thanks Jeff...it was hard getting that done just right.
Actually, Mother Goose made that. It was her first try. She made it for the grandson's fifth birthday party.
I was heading for the dawg house though. I saw it and said, "I gotta take a picture of that!!!". She was happy thinking I was excited about her handiwork. Her mood changed when she saw me put the Dorado on it and then I told her I was gonna post it here to rip on ya guys like I did it (you'd know better...but it was funny at the time).
So, being the experienced man of two too many ex's, I took some pics for her without the blade. She's ok now and I get to sleep in the bed with the beagles and her.
 
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