What "Traditional Knife" are ya totin' today?

Johnnythefox said:
100 year old Remington today. 😁

Rugby 80=minutes non stop,no special teams,no time outs, no drama,no excuses.

England won in the last minute. 😇






























It’s a drop kick you have to drop the ball then kick it on the bounce.
It’s in open play so the other sides is rushing you after you find a small opening.








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Nice Remington John.👌
Guinness, nector of the gods.🍻
 
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ephsea said:
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Hope everyone's weekend is going off well? I had no goals or expectations whatsoever for today, so I doubt I'll be disappointed 😄
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The Horsewright Cowboy sure is a handsome knife!
321Bandaid said:
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Nice Pony!
 
TBean said:
What a great idea! Next post could you show the freeze dryer? With a knife of course 😂
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Freeze dryer itself is pretty boring, looks like a black mini fridge. Here are a few pics of the rest of the process though.

15 eggs per tray, scrambled.
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Much easier to pour into the tray while it is in the machine than to try and carry a full tray from the kitchen to the machine.
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And the process begins. Freezing first, goes down to about -30 or so. Then the vacuum pump pulls a vacuum on the chamber. Once it gets down very close to full vacuum, the tray heaters kick on and the water in the eggs turns to gas through the process of sublimation. The gas then condenses into ice on the chamber walls. This process continues until all water is removed from the food, creating a shelf stable, dry, food in the trays. It will take about 48 hours for this batch to finish. Once done, quickly remove the food from the freeze dryer and store in Mylar bags or mason jars to prevent exposure to oxygen and moisture in the air. We have learned, based on volume of water removed vs volume of eggs added to the freeze dryer, that it is a close 1:1 egg to water ratio to rehydrate to their original state. Served side by side with scrambled eggs, I doubt many could tell a difference.

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Had this Pony Jack & Cattle knife with me when we went to the Highland Maple Festival today. We always stop at the site of this Confederate fort on the way; it was crucial to the defense of the Shenandoah Valley (the bread basket of the Confederacy) during Jackson’s Valley Campaign.
 
Won’t be running out of habanero hot sauce for a while. Keen to try an aji lemon hot sauce with the yellow ones. Broome is an Aussie variety, good heat. I’ve already used them for a spicy tomato sauce this year and will probably do the same with the remainder.
Viper lending a hand at harvest.

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