Someone must have hit the Snark button on their alarm glock!

Discussion in 'Becker Knife & Tool' started by NJBillK, Feb 24, 2016.

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  1. mrn8


    Jun 8, 2007
    Thanks, I have one on the way! It's actually a little long for a paring knife, but it will fit pretty well appearance-wise with the Becker set.

    Yeah, that's about what I expected. I was about to buy a Shun Pro, then remembered how much I was indifferent on their handles. The way it feels in my hand plays a lot into how much I'll use it. I've always really liked the look of your paring knives, too, but have never been in the position to commit to purchasing.
  2. Murphnuge

    Murphnuge Moderator Moderator

    Feb 27, 2010
    It seems to be working fine now. I think Jeff and Mike just needed to feed the squirrels.
  3. The Warrior

    The Warrior Insane Viking Moderator

    Mar 11, 2011
    My son doing what he loves to do:



  4. granitestateofmind


    Apr 20, 2013
    My best wishes for Oz, you and Triggs, Gus. It's hard enough when they get old, much less sick.

    I'm making something like that tonight - luckily, we have a very good asian grocery in town, and they also have sushi grade fish as well as a lot of hard to identify vegetables (and other ingredients). My version will have to be somewhat dumbed down for the former vegetarian spouse and two young girls who don't have the affinity for Nước mắm pha that I do. Hopefully they won't feel the need to have cereal for dinner.
  5. JTmisterknifeguy


    May 22, 2013
    I get ya on the cereal part!

    My folks (parents and siblings) are leary of anything too "authentic" when it comes to Asian food, especially dad (who did 2 tours in Nam, and 1 in Japan where at one point, he was honor bound (as in he'd potentially offend his friends/instructors) to eat A LOT of sashimi after winning a Judo match, true story!).
    I'm bringing them around though, and trying to wean them off of Bologna, mac'n'cheese, and garbage-gas station knives.) ;)

    My wife is a true foodie though, and she'll try just about anything once.

    It's a pity that my wife and I didn't take better advantage of the nearby Asian markets in our old home town.
    We never had to, because good Asian food was never really that far away.
    Now, it's practically cheaper and easier to try to make our own stuff at home rather than driving the 30-45 minutes away.

    The next time I do a green or yellow curry, I'll get some sweet Becker shots of my daughter and I prepping the parts.
  6. daizee

    daizee KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Dec 30, 2009
    The definition of 'now' is clearly fluid.
  7. GSO1962


    Nov 16, 2013

    Also ditto...
  8. bigghoss


    Jul 27, 2011
    I got a GSO ditto. I feel so honored.
  9. KingMC

    KingMC The Pun-isher Super Mod Moderator Platinum Member

    Jul 25, 2014
    Those ESEE people are scary
  10. granitestateofmind


    Apr 20, 2013
    So, everyone ate some, though theirs looked nothing like mine:


    The only thing missing was actual beef (fried, sliced tofu instead - though the broth was a bone broth my wife made weeks ago) and some nước mắm pha. Still damned tasty for being made by white guy chef, if I do say so myself....said I. It was just funny 'cause I had the broth going on the stove and started catching up on snark from the last coupla days.....and there were all these phở pictures.....which is why I like to hang out on these interwebs.
  11. spikebot587


    Feb 8, 2013
    we have a couple places in town that make a really good pho. while not my favorite, I do like it on occasion. surprisingly my dad loves it. he served one tour in Vietnam and said he never ate anything other than c rations and army chow ( other than the one time he ate a mo key) so he enjoys trying food from there
  12. JTmisterknifeguy


    May 22, 2013
    I bow to the master! :D
    Tofu that is done right is no joke!
    And since you used a bone broth... (Dammit, I'm getting hungry again...)
    I'm thankful for these snark threads that don't have to be 100% about knives, all the time.
    Glad to know that there's a good number of foodies of all levels and extractions. :)
  13. JTmisterknifeguy


    May 22, 2013
    Your dad sounds adventurous.
    My dad has gotten better. :)
    He just can't get the images of gutted dogs and cats that he saw being eaten by the (probably near starving) locals when he worked in the boonies near Da Nang.
    He's a farm boy from NoDak so he'll eat anything beef, pork, and chicken...
    It's just a psychological thing for some of the older generation I think, and getting them to TRY something next and "exotic" is 95% of the battle.
  14. 1066vik

    1066vik Gold Member Gold Member

    Nov 28, 2009
    Kershaw, victorinox, and opinel make nice low end paring knives.
    oddly enough, so does Ikea.
    another option would be to look at some of the Green River paring knife patterns.

    as to ESEE, then now it may have been working, but now now it's not again.
  15. granitestateofmind


    Apr 20, 2013
    I think Ethan being the face of "The Joy of Cooking" franchise (as well as a Cordon Bleu chef) kinda makes most Beckerheads foodies by association.
    As for the tofu, even though I know how and can do it right - it comes already done awesome from the asian grocery. I just slice and serve. Luckily, my family has been eating it for years, so with tofu - at least when I make it - there's never argument. Except over who gets the last piece.

    All food is psychological, especially when it comes to animal/fish/fowl/sundry living creature flesh. I love lobster - but seriously, they're giant, ocean-going arthropods. They have exoskeletons - like insects. Clams? Love 'em....but try to explain eating a whole steamer to someone who can't wrap their head around eating a mollusk's stomach. I tried sweetbreads once when I was a kid - what I remember was they tasted good, but after the second bite and I asked what were sweetbreads really and was told the answer (calf's brains) that was the end of it. The only thing I sneak into food without telling people is vegetable stuff. Pumpkin bread made with tofu, chopped up broccoli stems in the curry...that sort of stuff. This summer my neighbor made an "apple" crisp - that was so good and was so much like apple crisp that even though they told me it wasn't apples, I could not guess what it was - it zucchini. Anyway, I still will NOT be eating monkey anytime soon.
  16. neffarious


    Jun 23, 2012
    Ill try almost anything once. Almost... monkey is definitely on the no list until I no longer only have first world problems. Happy overweight Joe has no desire. Could be a different story if i was starving. Or if there were zombies.
  17. bigghoss


    Jul 27, 2011
    Assuming it's safe to eat, I'd be will ing to try any animal. Dog, cat, monkey, horse, hagfish. Whatever. Heck, I'll eat chorizo so it ain't no thang.
  18. crimsonfalcon07


    Dec 27, 2010
    Mmm, bone broth. I've got a recipe for Peruvian chicken cilantro soup using bone broth that I like a lot. Good stuff. Y'all making me hungry for some soup...
  19. Jonny1280

    Jonny1280 Gold Member Gold Member

    Jan 5, 2012
    I ate chorizo....once.
  20. bigghoss


    Jul 27, 2011
    It's good, huh?
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