Food and Blades

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

  1. ErocSD

    ErocSD Gold Member Gold Member

    Jan 21, 2019
    Agreed, I've watched some awesome videos on how to make the stuff but I just buy it at the asian market for $5 and it's usually better than I can make. My wife is Cambodian and she has taught me many different recipes. Asia is an amazing place culinarily.
     
    Retired UPS Driver likes this.
  2. WValtakis

    WValtakis Hand Engraving, Anodizing and Embellishment Knifemaker / Craftsman / Service Provider

    May 29, 2004
  3. ErocSD

    ErocSD Gold Member Gold Member

    Jan 21, 2019
    Retired UPS Driver and WValtakis like this.
  4. Horsewright

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

    Oct 4, 2011
    Brother Bill, our ranch cook serving up breakfast last weekend for our fall works:

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    Used his Sonoran Hunter to split the biscuits for the biscuits and gravy.

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    His "chuck wagon":

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    Come on America:

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    There's cowboy sh*t to do!

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    Winding down. what's Brother Bill got for dinner? Lets see, ribeyes, and asparagus.

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    Potatoes au gratin and spicy shrimp:

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    Just right:

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  5. Retired UPS Driver

    Retired UPS Driver Gold Member Gold Member

    Jun 25, 2019
    Happy Birthday @MrsR&T, although belated. That looked delicious. I hope you had an excellent and special day.
     
  6. Retired UPS Driver

    Retired UPS Driver Gold Member Gold Member

    Jun 25, 2019
    Some sweet peppers for the afternoons pork rib stew over rice.
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  7. cchu518

    cchu518 Gold Member Gold Member

    Mar 6, 2013
    Cambodian/Laotian food is amazing!

    In NYC we have this place called Bo Ky that does regionally similar foods and soups. Soooo tasty even the oddball stuff like the mixed innards noodle soup! One of my best friends is Chinese Laotian.

    I had to show a photo of my most favorite chili sauce of em all. Actually better yet here is a link to their photos on Yelp!

    Bo Ky Restaurant

    https://yelp.to/Iu0z5gPsZab
     
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  8. Barman1

    Barman1 Gold Member Gold Member

    Jun 21, 2013
    Dug out the Rangerwood for wine opening duties.

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  9. The_Knife_Man

    The_Knife_Man

    May 30, 2014
    Pork shoulder
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  10. barleywino

    barleywino Gold Member Gold Member Basic Member

    233
    Jul 11, 2020
    Gotta love that crackly skin
     
  11. ErocSD

    ErocSD Gold Member Gold Member

    Jan 21, 2019
  12. PeaceInOurTime

    PeaceInOurTime

    843
    Mar 20, 2019
    The Spyderco ARK is a decent steak knife :)

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  13. WValtakis

    WValtakis Hand Engraving, Anodizing and Embellishment Knifemaker / Craftsman / Service Provider

    May 29, 2004
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  14. cchu518

    cchu518 Gold Member Gold Member

    Mar 6, 2013
    Over the stove mini hot pot Cantonese style
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  15. barleywino

    barleywino Gold Member Gold Member Basic Member

    233
    Jul 11, 2020
    What brand of fish ball do you use?
     
  16. cchu518

    cchu518 Gold Member Gold Member

    Mar 6, 2013
    Lately it's been whatever fried fish balls that I can find. It's been slim pickings at the market since Covid. The old school brand that my family would buy is Shung Kee though. I had to look it up as I only know it by its packaging.
     
  17. cchu518

    cchu518 Gold Member Gold Member

    Mar 6, 2013
    I was being a fatty for lunch today lol
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  18. Barman1

    Barman1 Gold Member Gold Member

    Jun 21, 2013
    Nice, looks good!;)
    I save my calorie loading for the weekends, might do some dogs, been a while.
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  19. cchu518

    cchu518 Gold Member Gold Member

    Mar 6, 2013
    That looks tasty too!
     
  20. Barman1

    Barman1 Gold Member Gold Member

    Jun 21, 2013
    Just some chicken bone broth I made last week with some chicken and spinach thrown in.
    Quick and healthy after trail riding and leaf clearing today.
     

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