your first glimpse of a khukuri?

Ysva, there was a Thai food place on ...baseline? No- Waterman, and a hole in the wall place on the same street that had a lunch buffet pretty good.

There was a steak place that would cut your tie in half if you wore one insdie and hang it from the ceiling- they had good streaks.


munk
 
munk said:
Ysva, there was a steak place that would cut your tie in half if you wore one insdie and hang it from the ceiling- they had good streaks.

munk
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Pinnacle Peak or Pinnacle Pete's, went there once, good food and plenty of it especially enjoyed the beans cooked over the mequite grill!:D

Damn but I miss the Del Tacos choke and puke fast food places!!!!:D
An all meat burrito with plenty of green sauce, Mmmm, mmm, mmmm!!!!:D
 
Yvsa, I cook up at least 10 pounds of ground round every month or two,drain the fat off, rinse it very hot water, then season it with taco spices, and put 3 cups of it into a quart baggie, and stack in the freezer to take out and thaw for taco night every Friday. Makes about 5 or maybe 6 1&1/2 pound bags. Flour tortillas in fridge, green and red sauce, cheese to make up to half-pound meat burritos.
 
Quit teasing and shove one into that slot on your computer there...you have my email addy!
 
Yvsa, Mount Vernon st. was full of taco houses that were wonderful, a dozen tamalies for 7 bucks....and you remember Del Taco?? Yee gads...

Worse than Del Taco and Taco Bell and any of them, is the ghastly Taco John's. Taco Johns was built for folks who think melted American cheese between two sides of tortilla is 'mexican'. The Taco the West Deserves

It was in San Bernardino I first tried El Yucateco Habanero green hot sauce.


munk
 
Rusty said:
Yvsa, I cook up at least 10 pounds of ground round every month or two,drain the fat off, rinse it very hot water, then season it with taco spices, and put 3 cups of it into a quart baggie, and stack in the freezer to take out and thaw for taco night every Friday. Makes about 5 or maybe 6 1&1/2 pound bags. Flour tortillas in fridge, green and red sauce, cheese to make up to half-pound meat burritos.
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What, no fresh tomatoes? (drool!)
 
I read this book when I was about 12. I decided to re reread it in order to find out how a khukuri gets to 13th century Italy...
 

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saw my first kukris when i was nine in the local museam. picked the lock and went in when they werent open. played with it quite a few times. swear it had british proofs on it. never seen one like it since, but always pined away for one. the cheap ones never did a thing for me. just ordered a m43, the closest thing to what i remember 40 years ago. what you guys think about that??is this going to be a good knife ? it is an hi.
 
Man, that's practically a rhetorical question around here. IMO, HIs are the best knives in the world. Rugged, good-looking, out-cut anything, *and* have a lifetime guarantee. Yes, chechacko, you made a good purchase indeed. Enjoy, and I hope to see ya around more!

Chris
 
Using a Collins WWII machete, I started clearing brush from around this chicken coop of a house we bought. Nearly killed me. Saw an ad in an old magazine (one of UB's first, I guess), sent my money in & got a great big pile of info & pictures. Called UB down in Slidell, Louisiana & even though he didn't know me, three days later, I received a 16" Sirupati. Used it one afternoon, mailed him a check & can now say that I am up to my butt in Khukuris, wouldn't take anything for knowing Yangdu & UB & still think the Khukuri is the finest blade going. I have a Ulu I use in the kitchen, & my wife still buys a few pocket knives for her collection, but I've not cared for any other knife style. Buck 110's are good knives, & some of CS's lockbacks, but those are just pocket knives. HI Khukuris are the real thing.....just like UB. These Khukuris are like a good dog.......good for something 24 hours a day. I'm afraid to count them; the total would probably scare me to death. I'm glad I got in on them early enough to have several Durba's & a wife that doesn't count them. He did good work, but then the crew in Nepal now are making some truly great khukuris.
 
I just received my Bura hanshee from the blem board, and I am really amazed at the quality difference compared to a few years ago. Non-habaki bolster, the cho is creeping back where it belongs, the finish is very good - not polished-over scratches, and the biggest surprise - the karda and chakma blades are 3 1/2" long. Big enough to actually use. :D
Haven't found the "blem" on it yet! :confused:
Just when I think I have bought my last khukri - I seem to find another worth adding to the pile. ;)
 
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