Food & Traditional Knives

[Jack Black]

Sourdough pizza:

Sourdough bread:

Sourdough chicken and dumplings:

You have some very handsome kitchen cutlery Dave! Nice to see one of your bottle-opners too

 

[Will Power]

 

[Horsewright]

You have some very handsome kitchen cutlery Dave! Nice to see one of your bottle-opners too

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Thank you Jack! Thats one of those Sheffield ones that got us talking all those years ago.

 

[Peregrin]

 

[Jack Black]

Thank you Jack! Thats one of those Sheffield ones that got us talking all those years ago.

Yes Dave, very fond memories my friend

That looks very healthy Gary

 

[Peregrin]

Yes Dave, very fond memories my friend

That looks very healthy Gary

Thanks, Jack. Maybe it helps balance some of the less healthy things I do!

 

[mitch13]

 

[Bjohn044]

 

[uxo2]

Large CS Sodbuster

 

[Peregrin]

 

[Peregrin]

White Bean and chicken chili with some scoops for lunch. It was pouring rain, and I was trying to finish the library book I'd borrowed before it came due. My little Ohta looks on.

 

[AthroughZ]

Popped open a few blue points with this very capable (and very slightly modified) Wade and Butcher

 

[mitch13]

 

[Ace Rimmer]

I was out enjoying nature yesterday so I packed along some homemade sourdough bread and peanut butter for lunch. I brought along my Rough Rider trapper, because the clip blade is perfect for slicing bread and the spey blade is good for spreading peanut butter. I also brought a small cardboard box to use as a "cutting board."

 

[uxo2]

 

[mitch13]

 

[mitch13]

 

[DaveHS]

Popped open a few blue points with this very capable (and very slightly modified) Wade and Butcher

Those blue points look fabulous. I took my Boker barlow out to eat a bathtub full of lobster, clams, mussels and andouille!

 

[5K Qs]

I harvested some green onions (or spring onions or scallions, whatever they're called) this weekend and cleaned them up to use in cooking this week. We've been getting these onions from a raised garden in our back yard for at least a month already. Here's a photo from a year ago, but these onions are apparently perennials, so they look the same this spring .

If I can remember to use them, the green onions are good on sandwiches, too. Now that I'm retired, I usually am home for lunch at least 4 or 5 days each week, and often just make a sandwich. Here's a photo of a type of sandwich I frequently make for lunch. I toast a couple of slices of wheat bread, put a layer of extra sharp cheddar cheese onto one slice straight from the toaster (hoping for a little bit of cheese melting), spread a scoop of potato salad over the cheese, place some thin apple slices on the potato salad, spread horseradish sauce onto the second slice of toast and put that onto the other for a cover. (I often then turn the sandwich over so the cheese is the top ingredient, place a hand over the sandwich, put my other hand over the top of the first, and apply pressure from my shoulders - in effect, I turn myself into a human panini press. ) The water in the photo is just tap water I keep in a fancy bottle in the fridge.

Here's a closeup of the sandwich in which you can identify all the ingredients except the horseradish sauce.
ETA: Hey, it looks like for this particular sandwich, I put the apple slices onto the cheese before I added potato salad!

- GT

 

[waynorth]

Here's a closeup of the sandwich in which you can identify all the ingredients except the horseradish sauce.
ETA: Hey, it looks like for this particular sandwich, I put the apple slices onto the cheese before I added potato salad!

Thanks for the sandwich lesson!! You give Dagwood a run for his money!!