-
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's that you're eating?
- Thread starter Lorien
- Start date
sgt1372
Platinum Member
- Joined
- Oct 16, 2018
- Messages
- 8,018
Just did a taste test and the sour cream helps tone down the spice in the chili and I like it better w/as opposed w/o the sour cream:
Then I put the chili in the Fritos bag topped w/sour cream and it was good too.
I can get the attraction of the crunch from the Fritos and the simplicity of just pouring the chili into the bag. No fuss/no muss. Just toss away the bag when you're done. Will definitely consider it as a party treat in the future but I'd just used canned chili for that.
However, the chili is not a "light" dish and I can already feel what little I ate making a big lump in my stomach that needs time to digest. So, I'm not going to postpone trying the straight bowl of chili and chili/rice dinner plate in the next couple of days.
Then I put the chili in the Fritos bag topped w/sour cream and it was good too.
I can get the attraction of the crunch from the Fritos and the simplicity of just pouring the chili into the bag. No fuss/no muss. Just toss away the bag when you're done. Will definitely consider it as a party treat in the future but I'd just used canned chili for that.
However, the chili is not a "light" dish and I can already feel what little I ate making a big lump in my stomach that needs time to digest. So, I'm not going to postpone trying the straight bowl of chili and chili/rice dinner plate in the next couple of days.
Last edited:
- Joined
- Oct 3, 2011
- Messages
- 5,443
Too much of a good thing…Just did a taste test and the sour cream helps tone down the spice in the chili and I like it better w/as opposed w/o the sour cream:
Then I put the chili in the Fritos bag topped w/sour cream and it was good too.
I can get the attraction of the crunch from the Fritos and the simplicity of just pouring the chili into the bag. No fuss/no muss. Just toss away the bag when you're done. Will definitely consider it as a party treat in the future but I'd just used canned chili for that.
However, the chili is not a "light" dish and I can already feel what little I ate making a big lump in my stomach that needs time to digest. So, I'm not going to postpone trying the straight bowl of chili and chili/rice dinner plate in the next couple of days.
- Joined
- Jul 23, 2015
- Messages
- 16,948
- Joined
- Jul 23, 2015
- Messages
- 16,948
Or a different perspective (remember I’m 6’5” with long arms too):
Every bit as delicious as lays stax and half the price per oz
Every bit as delicious as lays stax and half the price per oz
Boattale
Gold Member
- Joined
- Nov 27, 2019
- Messages
- 2,526
- Joined
- Jan 1, 2006
- Messages
- 1,649
Teriyaki salmon, broccoli and rice
Korean style fried chicken with and without gochujang sauce and Asian slaw
Homemade California style smash burgers and fries.
Korean style fried chicken with and without gochujang sauce and Asian slaw
Homemade California style smash burgers and fries.
- Joined
- Jul 23, 2015
- Messages
- 16,948
Mosquitos. Death to them.
- Joined
- Jul 23, 2015
- Messages
- 16,948
- Joined
- Jul 23, 2015
- Messages
- 16,948
Okay good. 
- Joined
- Dec 9, 2021
- Messages
- 1,101
Lol. Wrong emoji maybe. I hate them-but they don’t go after me. They go after the wife and she goes crazy.NWFRS at me or the mosquitos? Were you being literal about catching it, ie to release it outside?
sgt1372
Platinum Member
- Joined
- Oct 16, 2018
- Messages
- 8,018
A further update on my brisket project. The 2.5# point has been curing in the frig for the past 5 days.
Don't know how to tell if it's ready or not but it's not a big piece of meat & figured 5 days was enough. Vaccum sealed & froze it for later use.
Thinking about firing up my vertical pellet smoker to BBQ the 3# center flat that I've also got in the freezer but it's been for f*cking hot recently, I just don't want to BBQ anything right now. Maybe later when it gets cooler.
Don't know how to tell if it's ready or not but it's not a big piece of meat & figured 5 days was enough. Vaccum sealed & froze it for later use.
Thinking about firing up my vertical pellet smoker to BBQ the 3# center flat that I've also got in the freezer but it's been for f*cking hot recently, I just don't want to BBQ anything right now. Maybe later when it gets cooler.
Last edited:
- Joined
- Dec 9, 2021
- Messages
- 1,101
Can’t wait to see that when it’s finished.A further update on my brisket project. The 2.5# point has been curing in the frig for the past 5 days.
Don't know how to tell if it's ready or not but it's not a big piece of meat & figured 5 days was enough. Vaccum sealed & froze it for later use.
Thinking about firing up my vertical pellet smoker to BBQ the 3# center flat that I've also got in the freezer but it's been for f*cking hot recently, I just don't want to BBQ anything right now. Maybe later when it gets cooler.
I so much prefer grilling outside when it’s hot but we’ve had a super mild summer so far. I’d feel differently if I was under that southern heat dome right now. The wife’s sisters were saying it was touching on 110F last week in SanAntonio.
- Joined
- Sep 21, 2017
- Messages
- 867
