What "Traditional Knife" are ya totin' today?

321Bandaid said:
If the darker colored items are biscuits, you must have taken cooking lessons from my grandmother. Do yours taste like smoke?
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I'm sorry to hear about your biscuit misfortune 🤣.... I've been blessed that mine is a good cook & homemade biscuits are a specialty of hers. She's still making them by hand @ almost 90. I'm very much looking forward to them when we have our family Christmas get together coming up 😉

P.S. Reminder:
Get those old family recipes wrote down!!! Even if when you ask they just say oh, idk & go by memory saying "Oh a pinch of this, handful/scoop of that" Translate it & get it wrote down! Lol

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ZHoovie said:
I'm sorry to hear about your biscuit misfortune 🤣.... I've been blessed that mine is a good cook & homemade biscuits are a specialty of hers. She's still making them by hand @ almost 90. I'm very much looking forward to them when we have our family Christmas get together coming up 😉

P.S. Reminder:
Get those old family recipes wrote down!!! Even if when you ask they just say oh, idk & go by memory saying "Oh a pinch of this, handful/scoop of that" Translate it & get it wrote down! Lol
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When Home Depot stops selling bricks, I'll write down "Nana's Secret Recipe". Until then, I'd prefer to keep my teeth. 👍🏻

My dog begged for food one time. ONE. time.
 
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Way-Barney said:
Ha ha, they are "Black puddings" its a traditional type of blood sausage, developed in Lancashire. Those pictured are not typical of the style. I like the ones with big chunks of pork fat in them. Do you not have them over there?
There is huge international competition to make the best ones, the Spanish style is awesome and are a bit sweet with nuts in them. Bury black puddings are the benchmark.
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Wake up in the morning and just never know what you'll learn on BF 👍🤓🎓
If we have them on this side of the pond, I've never seen, or heard of them.
ZHoovie said:
P.S. Reminder:
Get those old family recipes wrote down!!! Even if when you ask they just say oh, idk & go by memory saying "Oh a pinch of this, handful/scoop of that" Translate it & get it wrote down! Lol
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Excellent advice :thumbsup::thumbsup:
 
Ironbut said:
Putting new dog licenses on the collars. This will make 15 for old dog. He's on his second collar & he's out of room on this one.
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Huh licenses?
Here dog has to be microchipped and registered with the local government council.
Way-Barney said:
Ha ha, they are "Black puddings" its a traditional type of blood sausage, developed in Lancashire. Those pictured are not typical of the style. I like the ones with big chunks of pork fat in them. Do you not have them over there?
There is huge international competition to make the best ones, the Spanish style is awesome and are a bit sweet with nuts in them. Bury black puddings are the benchmark.
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I remember learning of Lancashire black pudding as a kid😁
 
This beater, Eland from Cold Steel, is doing yeoman work in a variety of settings. I don't carry it often, but this weekend it has found its way into my jacket pocket often. Super easy to clean up after barn work. Almost tempted to trust it to the dishwasher! (except I wouldn't)

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Zieg
 
Crappie71 said:
Nice looking ribeyes; are you going to cut them into steaks or roast them whole? Can’t beat a rib roast imho! O yeah, I almost forgot great #98!
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I cut them into steaks today. Between 2 and 3 inches thick. Vacuum sealed most for later, kept one for tonight along with a couple filets from a tenderloin I cut up and put away today too.

I will definitely be doing a rib roast for Christmas and will need to pick up another ribeye for that later.

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