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- Messages
- 3,805
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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
What Did You Cut with Your Buck (Yesterday or Today)?
- Thread starter rhino
- Start date
Aggravated by my el-cheapo 'block-o-kitchen knives yesterday afternoon, I got my 'new' 119 out of the box, where it had been since I got it home from 'Academy' ($37) earlier this fall. I chopped up a couple of onions, green peppers, jalepeno's, and then went after a 3.5 lb bottom round roast, cutting/trimming it to 3/8" slabs - then cubes - and putting it in a large bowl with my homebrew marinade, consisting of Worcestershire & soy sauce, eye of newt, frog lips, etc, before covering it and putting it in the fridge for the night.
Today, the dried beans that were soaked overnite the night before, and slow cooked yesterday afternoon for two hours before the sauteed (In Rachel Rae's 'EVOO' - with fresh garlic squeezins...) veggies were added for another hour or two, and the stock pot cooled a bit before stowing in the fridge, will be retrieved and warmed slowly on the stove. Meanwhile, I'll brown the bif (Anyone remember that from Norm's 'Hungry Heffer' remarks on 'Cheers'?) before adding it for another hour. The last twenty minutes may see some added Masa flour, if needed, to thicken.
And - a use for my leftover chili I just heard of from some other gun-nuts. I'm on a septic tank, so it can't be tossed before human-processing - and it kills the grass. But, drag a BoreSnake through it prior to pulling it through a revolver or rifle bore, and you will clean it beyond your belief! Of course, you can still serve those leftovers... I think. Well, if you don't get any more posts from me after today...
Oh, the 119 - WOW! It worked quite well on the bif, but, what'd I expect? I had previously only used a 110 on some veggies... now I have a new Kitchen knife! I better oil it after those eye of newt & frog lips...
Stainz
PS My hand still stings from those peppers - and the house still stinks of garlic...
PPS Sunday AM... Gads, I goofed! Huge stock pot - - 2 Jalepenos?? Wimpy, wimpy, wimpy! Leftovers heating with more 'octane booster'... I'll be able to etch glass/peel paint later...
Today, the dried beans that were soaked overnite the night before, and slow cooked yesterday afternoon for two hours before the sauteed (In Rachel Rae's 'EVOO' - with fresh garlic squeezins...) veggies were added for another hour or two, and the stock pot cooled a bit before stowing in the fridge, will be retrieved and warmed slowly on the stove. Meanwhile, I'll brown the bif (Anyone remember that from Norm's 'Hungry Heffer' remarks on 'Cheers'?) before adding it for another hour. The last twenty minutes may see some added Masa flour, if needed, to thicken.
And - a use for my leftover chili I just heard of from some other gun-nuts. I'm on a septic tank, so it can't be tossed before human-processing - and it kills the grass. But, drag a BoreSnake through it prior to pulling it through a revolver or rifle bore, and you will clean it beyond your belief! Of course, you can still serve those leftovers... I think. Well, if you don't get any more posts from me after today...
Oh, the 119 - WOW! It worked quite well on the bif, but, what'd I expect? I had previously only used a 110 on some veggies... now I have a new Kitchen knife! I better oil it after those eye of newt & frog lips...
Stainz
PS My hand still stings from those peppers - and the house still stinks of garlic...
PPS Sunday AM... Gads, I goofed! Huge stock pot - - 2 Jalepenos?? Wimpy, wimpy, wimpy! Leftovers heating with more 'octane booster'... I'll be able to etch glass/peel paint later...
My 419 came in Friday - wow! The box was opened with my old 301. Sunday evening, while at an in-law of my in-law's Christmas party, it was sheathed in my pocket when I sat down with my styrofoam plate of sliced ham and green beans (I don't go for eggs - everything else contained eggs...). I hate slabs-o-baked ham - fat included - especially with styrofoam and a plastic fork. I had to - out came the 419. It 'pushed', more like 'fell', through the meat - not even cutting the plate. Fantastic. Remarks from 'Serious blade, man!' to 'Only a redneck would use a hunting knife at dinner!'. The last remark was the funniest... I was the only 'city boy' (Brooklyn!) there - and the only college degree, as well. Oh yeah, 'there' was a nicely appointed trailer - with a jacuzzi - on 15 acres. That 419 is super!
Stainz
Stainz
- Joined
- Feb 7, 2006
- Messages
- 4,352
Pork lau lau; pork, pork fat, butterfish, salt, & wrapped in taro (poi) leaves.
Cut open the package, put it on da grill wrapped in foil.
Turn the packs with da Intrepid knife. Took 'em off with da knife. Cut 'em open with da knife. Eat 'em with da knife.
Click the pic:
Cut open the package, put it on da grill wrapped in foil.
Turn the packs with da Intrepid knife. Took 'em off with da knife. Cut 'em open with da knife. Eat 'em with da knife.
Click the pic:
