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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
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..................yes...................Lunch and dinner today. Nashville hot chicken sammich, and some sort of meat platter at a new Mexican place we tried. Had steak, bacon, sausage, and chorizo, with peppers and onions.
trevitrace
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Chicken noodle soup in a few hours.
clinton1
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Done the only way!!Chicken noodle soup in a few hours.
Can already tell that will be fantastic!!!! 
sgt1372
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From last Sunday at Jack London Square in Oakland . . .
A dozen miyagis & beer for an appetizer:
A multicourse meal at a relatively new Japanese handroll place nearby . . .
Ankimo (monk fish liver) with raw marinated tako (octopus):
Hotate (scallop) crudo:
Bluefin Tuna Toro:
A Spicy Tuna Handroll:
And a Uni Handroll:
A dozen miyagis & beer for an appetizer:
A multicourse meal at a relatively new Japanese handroll place nearby . . .
Ankimo (monk fish liver) with raw marinated tako (octopus):
Hotate (scallop) crudo:
Bluefin Tuna Toro:
A Spicy Tuna Handroll:
And a Uni Handroll:
Last edited:
trevitrace
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Ellis Wyatt
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Retired UPS Driver
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Come to Daddy…
oldmanwilly
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One bit of advice: pull it when it's medium rare and let it rest uncovered for at least 20 minutes before carving. Otherwise you'll end up with medium or worse (dont ask how i know).
Ellis Wyatt
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Merry Christmas! Decided to remove the bones on this roast, left them under the roast to help flavor the au jus.
Oven roasted some potatoes. Made some black eyed peas and some honey balsamic brussel sprouts with bacon.
And some creamed horseradish.
Oven roasted some potatoes. Made some black eyed peas and some honey balsamic brussel sprouts with bacon.
And some creamed horseradish.
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clinton1
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DaveHS
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Looks marvelous, chef!
toker
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My mom made prime rib in the oven. I would have smoked it, but she wanted a nice oven roasted. Made some horseradish sauce with sour cream, mayo, apple cider vinegar and black pepper.
Pulled at 125° and it rested until a final temp of 135°. Better than expected for a grocery store $7 lb. rib roast.
Pulled at 125° and it rested until a final temp of 135°. Better than expected for a grocery store $7 lb. rib roast.