What "Traditional Knife" are ya totin' today?

[sf fanatic]

You're talking about pickled herring, not those strong, fishy, fermented Scandinavian foods, right? It's more pickle flavored than fishy. I've always enjoyed it.

I haven't had any in a long while, since I was advised to reduce my sodium intake. Maybe next Xmas...

For now, Spring has sprung:

The kind that I like does indeed taste like sweet pickles. The herring is very tender and tasty . The brand I like is Pacific pickled herring in wine sauce.

 

[jeffbird]

Case Bullnose

 

[jeffbird]

Beautiful work!

 

[Jakeywax31]

Spey 15 again and Jack’s ‘19 Lambsfoot.

 

[DaleS]

These two for Friday happy hour

 

[birdsbeaks]

Where’s the pickled herring and rye crackers Ed?

@GusSharp68 - Actually, I do have pickled herring frequently and also, marinated artichoke hearts. The rye crackers are out since I had my jaw replacement and only have eight teeth left - all uppers. Sometimes though , I will break up/smash a saltine cracker and chew/gum it along with a sardine or any of my vittles shown above.

I love pickled herring too! Especially with sour cream .

I like herring but I've always been more of a kipper-snacks man, myself. I guess I'll have to try it pickled at some point.

--

Oh man, I've missed a bunch of days...

Fortunately, I've been keeping track! Here are some of the highlights:

 

[Hatchet_Jack]

Almond roasting today, Charlie is eating them as fast as I can shell them though!

 

[Pt-Luso]

 

[Rufus1949]

I always enjoy seeing that green jigging José.

 

[Will Power]

 

[Will Power]

View attachment 2523559

The knives compliment each other well. I'm impressed by the beautiful eggs but what causes all the interesting variations in colour? Is it the breed of hen or the feedstuffs? Never see those blue, green or cream eggs in the shops! I do have an irrational preference for brown eggs over white, but now....

 

[screened porch]

Charlie is eating them as fast as I can shell them though!

"You'll draw back a bloody stump", my maternal grandfather used to say.

Here's another daring experiment:

This one blade might be enough!
Along with the big SAK on my belt.

 

[Rufus1949]

An old queenie today.

 

[Travman]

 

[Ironbut]

 

[Ellis Wyatt]

The knives compliment each other well. I'm impressed by the beautiful eggs but what causes all the interesting variations in colour? Is it the breed of hen or the feedstuffs? Never see those blue, green or cream eggs in the shops! I do have an irrational preference for brown eggs over white, but now....

Different breeds produce different color eggs. Each hen lays a specific color and shape, and is very consistent, so you can actually tell who is laying and at what frequency based on the eggs collected every day. They all taste the same.

Recycled picture with some knives since knife pic thread.

View attachment 2523928

I plan to start another batch of freeze dried eggs today. Can do 60 eggs in a batch, and 60 powdered/dried eggs fits in a half gallon mason jar, with a shelf life of years/decades. To cook, just add equal parts egg and water, stir, and cook like a scrambled egg. I have not used the powdered eggs for baking recipes yet, but plan to start experimenting with that soon.

View attachment 2523937

 

[mbkr]

Different breeds produce different color eggs. Each hen lays a specific color and shape, and is very consistent, so you can actually tell who is laying and at what frequency based on the eggs collected every day. They all taste the same.

Recycled picture with some knives since knife pic thread.

View attachment 2523928

I plan to start another batch of freeze dried eggs today. Can do 60 eggs in a batch, and 60 powdered/dried eggs fits in a half gallon mason jar, with a shelf life of years/decades. To cook, just add equal parts egg and water, stir, and cook like a scrambled egg. I have not used the powdered eggs for baking recipes yet, but plan to start experimenting with that soon.

View attachment 2523937

Interesting about the eggs My Grandma always had laying hens, but being a youngster, I was more interested in the eating of them

I don't recall seeing a SAK like that before. It looks great!

 

[TBean]

Different breeds produce different color eggs. Each hen lays a specific color and shape, and is very consistent, so you can actually tell who is laying and at what frequency based on the eggs collected every day. They all taste the same.

Recycled picture with some knives since knife pic thread.

View attachment 2523928

I plan to start another batch of freeze dried eggs today. Can do 60 eggs in a batch, and 60 powdered/dried eggs fits in a half gallon mason jar, with a shelf life of years/decades. To cook, just add equal parts egg and water, stir, and cook like a scrambled egg. I have not used the powdered eggs for baking recipes yet, but plan to start experimenting with that soon.

View attachment 2523937

What a great idea! Next post could you show the freeze dryer? With a knife of course

 

[TBean]

 

[afishhunter]

Switching to Kabar 1109 stockman or serpentine/premium cattle knife for a while.
(It possesses a pen blade instead of the stockman's "normal" Spey blade. I'm not sure if the pen blade makes it a fancy 3 blade cattleman.)

Don't forget to oil the joints, dry strop the folding cutlery, and set the clocks +1 for "daylight savings" time before going to snore in the significant other's ear overnight.