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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's that you're eating?
- Thread starter Lorien
- Start date
clinton1
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H
How are those potatoes made? Deep fried, pan fried? They look fantastic!
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They were boiled a couple days ago, and then fried tonight in a mixture of bacon fat & olive oil.
My wife informs me that it's "bratkartoffeln" (German 'cottage' style). They were damn good!
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Me: scrolling through all applicable threads looking for this brisket, that I’m somehow invested in now, after being out of service most of the day, only to find this. Well it’s the journey not the destination I guess. Better luck next time.
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Ahhh. The survival to stay alive. I gotta eat.
On the grill. Mesquite smoke and it's getting store bought sauce.. I'll do up some rice. Broccoli.
On the grill. Mesquite smoke and it's getting store bought sauce.. I'll do up some rice. Broccoli.
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- Joined
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I'm going to walk the dogs. Lid on top 1/4 vent.
I'll do what I gotta do, after I walk the dogs.
I'll do what I gotta do, after I walk the dogs.
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Leave the plate on top to warm. Half vent, 25minutes.
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25minutes. The sausage is done.
The beans, a hair longer,
The beans, a hair longer,
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The beans are done,
Turning the grill off,
The rest is to your imagination.
Turning the grill off,
The rest is to your imagination.
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The wife wanted Coq Au Vin for dinner tonight.
Had to look it up. Hundreds of ways to do it. I rendered 1/4 lb of Hempler’s applewood smoked bacon in the pot, pulled it out and then crisped the chicken skins in the bacon grease. Then I pulled the chicken out and added pearl onions, button mushrooms, and carrots to brown in the grease. Deglaze with bourbon. Added old red wine, consumé chicken bouillon, garlic cloves, fresh thyme, bay leaves, salt & pepper. Added the chicken and bacon back in and simmered for about two hours. Came out real nice. Fall-off-the-bone-tender. I thought it would taste overwhelmingly of red wine but it doesn’t. It’s just delicious.
Had to look it up. Hundreds of ways to do it. I rendered 1/4 lb of Hempler’s applewood smoked bacon in the pot, pulled it out and then crisped the chicken skins in the bacon grease. Then I pulled the chicken out and added pearl onions, button mushrooms, and carrots to brown in the grease. Deglaze with bourbon. Added old red wine, consumé chicken bouillon, garlic cloves, fresh thyme, bay leaves, salt & pepper. Added the chicken and bacon back in and simmered for about two hours. Came out real nice. Fall-off-the-bone-tender. I thought it would taste overwhelmingly of red wine but it doesn’t. It’s just delicious.
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Ground beef and noodles.
I'm going to brown the meat. Fried with onion, mushrooms, and jalapeno. Cumin, paprika, garlic powder and a can of condensed jalapeno soup.
Served over noodles.
I'm going to brown the meat. Fried with onion, mushrooms, and jalapeno. Cumin, paprika, garlic powder and a can of condensed jalapeno soup.
Served over noodles.
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- Dec 9, 2021
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Dang! I’m so hungry now! What’s your recipe?
I used this one, but 1/2 white and 1/2 brown sugar