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Food and Blades

Discussion in 'General Knife Discussion' started by BellaBlades, Oct 25, 2018.

  1. 91bravo

    91bravo Gold Member Gold Member

    Jun 29, 2008
  2. katanas

    katanas

    Jan 6, 2012
    ^^^Ummm...that's really pretty; so is the Mona Lisa, but I wouldn't want to eat it. :p
     
  3. PeaceInOurTime

    PeaceInOurTime

    172
    Mar 20, 2019
    [​IMG]
     
    Xr6x likes this.
  4. js1badsti

    js1badsti Gold Member Gold Member

    352
    Nov 20, 2015
  5. SW-EDC

    SW-EDC Platinum Member Platinum Member

    Dec 4, 2015
    Some Thai the other day :)
    [​IMG]
    [​IMG]
     
  6. Turbo4x4

    Turbo4x4 Basic Member Basic Member

    449
    Jun 4, 2011
    Its Mini A-100
     
  7. Xr6x

    Xr6x Gold Member Gold Member

    Sep 17, 2015
  8. Turbo4x4

    Turbo4x4 Basic Member Basic Member

    449
    Jun 4, 2011
    Junk food and Busse...
    DSC_a1500.jpg
     
  9. Horsewright

    Horsewright KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 4, 2011
    [​IMG]

    Time to slice and dice:

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     
  10. Turbo4x4

    Turbo4x4 Basic Member Basic Member

    449
    Jun 4, 2011
  11. HwangJino

    HwangJino

    Dec 2, 2012
    Went to the local beach pizza shop yesterday, was a nice day for a pizza and beer.
    [​IMG]
     
  12. Barman1

    Barman1 Gold Member Gold Member

    Jun 21, 2013
    I liked the fixed enough...

    [​IMG]

    ...so I bought the folder.

    [​IMG]

    I recommend the fixed.
    The folder is nice but the blade grind is too thick and was a PITA to get "my" edge on it.
    And the pocket clip screws are so tall that it won't allow full depth in the pocket without playing around.
    Blade is set where I want it, just need to source some different screws and counter-sink a bit.
     
  13. jkwithawave

    jkwithawave ..... Platinum Member

    Sep 8, 2011
  14. FullMetalJackass

    FullMetalJackass Gold Member Gold Member

    Apr 10, 2016
  15. A.L.

    A.L.

    Jun 27, 2007
    Friendly tip: you should add black pepper just before serving for it to give max flavor. If you cook the steaks with the pepper, it burns and doesn’t taste as tasty. :)
     
  16. Xr6x

    Xr6x Gold Member Gold Member

    Sep 17, 2015
  17. POCEH KOCEB

    POCEH KOCEB Gold Member Gold Member

    Nov 21, 2013
    Thanks AL but to be honest with you, I'm rarely cooking these days and yes, I'm familiar with the principle but I usually do only some rub and that's it. This particular setup is done by my wife, she loves black pepper, I - don't... :D
    Also, we cook on the green egg grill and those stakes don't stay on it more than 3+3 min, never seen those burned out enough to mess up the spices...
    Generally the stakes look like this, medium rare ha ha ha :
    [​IMG]
    They go down very well with a glass of decent bourbon or ray :D
    Again - thanks for the tip, I'll have a drink for you and the good intention :thumbsup:
     
    BellaBlades, Xr6x, A.L. and 1 other person like this.
  18. A.L.

    A.L.

    Jun 27, 2007
    Absolutely! And man does that look good! :)
    Edit: good, not hood! :D
     
    Last edited: Jun 27, 2019
    POCEH KOCEB likes this.
  19. A.L.

    A.L.

    Jun 27, 2007
    First ever attempt at beef jerky and very pleased with the result. Next time I will make it less sweet and more spicy though!

    [​IMG]

    [​IMG]

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