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- Dec 2, 2005
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- 65,618
More stars in your heavenly crown for not keeping score.
Thanks Jer Unfortunately, I have gifted folks the same thing more than once due to my poor memory
Great pics Jack. That Gilpin hatchet looks like a rare find. Many of the old axes you find here have mushroomed polls and flared eyes from sledging fenceposts.
Thanks pal, the Gilpin was given to me by@scruffUK, who not only cleaned and polished it, but re-hafted it He also made me a small leather mask to protect the edge I come across quite a lot of axes and hatchets myself (including a larger Gilpin at the weekend, but that was in an antiques centre, and it was expensive), and have gifted most of them to friends and neighbours. I see a lot with mushroomed polls too though
Any drugstore should have Potassium Permanganate crystals Jeff. It’s also known as Condy’s Crystals. It’s commonly used as a wound disinfectant. It’s actually also very useful to keep in survival kits. A teaspoon of PP crystals and the same quantity of glycerin or antifreeze will chemically react to start a fire. A very small amount will also reliably sterilise water for drinking.
But definitely keep it away from nitric acid!
Thanks my friend. Now that David @donn has got me onto those delicious pork pies, I’m going to have to try out those Cornish Pasties next time!
I do love an oggie
I’m going to have to start this recipe off with a couple of disclaimers.
Firstly, the Lambsfoot pics are for illustration only, and may not represent this actual recipe!
Secondly, if you are familar with traditional North African harissa, this is not that, but my own modified version.
I can however vouch for the fact that a Lambsfoot knife works well to prep the ingredients and the end product is absolutely delicious as a sauce, dip or marinade for meat or vegetables. (The harissa itself is vegetarian.)
‘Chillies’ are the same as what are called ‘Peppers’ in the US. Don’t get hung up on acquiring the exact same chilli peppers, just use whatever you have available in your area and whatever quantity takes you to the heat level you are comfortable with. Dried or fresh are both fine, the only proviso being they should be red in colour.
The green herbs are optional. Mint would be traditional in North Africa, but I quite like a little coriander/cilantro. I like to see some small green specks suspended in each spoonful of harissa, but you can leave it out if you want the harissa to last longer.
Chin's Harissa
12 dried red Kashmiri chillies
6 fresh red Thai chillies
6-10 garlic cloves
1 small onion
1 tbs cumin seeds
1 tbs coriander/cilantro seed
1 tbs caraway seed
1 tsp sweet paprika
1 tsp vinegar (I use cider vinegar)
1/2 cup good quality olive oil
Fresh mint or parsley or coriander/cilantro
Juice of 1 lemon and some zest of same.
6 cherry tomatoes or 1 tbs tomato paste
Salt
Optional - 1 red capsicum/red bell pepper for a milder blend
Cover dried chillies with just boiled water and soak in the cooling liquid for about 20 minutes.
Toast coriander seeds, cumin, caraway seeds in a pan on medium to low heat (preferably cast iron).
Grind toasted spices with mortar and pestle.
Add spices, soaked red chillis, fresh chillis, garlic, onion, green herbs, olive oil, salt and lemon juice/lemon zest to blender.
Blend until smooth.
Enjoy!
I'm definitely saving your recipe Chin, it looks marvellous Fantastic Lambsfoot content too
Such things are just not done Jack.
Hmmm...
Well thank you Jack! Your generosity will not be forgotten my friend!
It's packaged up, and will be on its way soon Dennis
Jack Black - loved the pics of the 3 you sharpened up.
Love my Ironwood.
Thank you Mark, excellent pic of your '19
Good Morning all...
Had to cut out a big mud wasp nest from the from landing of the house. Man, were those little buggers ticked off! But the Hartshead made short work of it along with some spray cleaner and I made it out of there unscathed.
View attachment 1161785
Sounds like you make a great team Bill
Good morning Guardians! Lots of great posts to catch up on this morning!
Great pic
Glad you're having a great time John, thanks for taking us along