All About Pocket Knives

Posted: **Thu Nov 28, 2019 6:25 pm**

Montanaman wrote: ↑Thu Nov 14, 2019 4:38 pm
fresh heritage Gloucetershire Old spot hind quarters

After two weeks I will cold smoke the ham on hickory for 24 hours, and then low and slow at 225F on Fogo charcoal

Fresh off the smoker after 8 hours at 225F. 8 inches of snow last night and 10 F, but got it done.

Posted: **Tue Dec 17, 2019 7:52 pm**

Today my daughter has a birthday, and asked me to cook her favorite dinner. Pork cutlets with wine and soy sauce on the oven and potato salad.

Posted: **Tue Dec 17, 2019 8:17 pm**

That looks so good Eustace, could you also post the recipe?

Posted: **Tue Dec 17, 2019 9:26 pm**

Ditto.

Posted: **Wed Dec 18, 2019 5:48 pm**

The recipe is very simple. Pork chops in pan, salt, pepper, big onion. I also put some cherry tomatoes that I saw rolling in the fridge. A glass of red wine, soy sauce and some warm water. All this in the oven for about an hour and a half at 180ºC (about 360℉) or until the meat begins to break easily with a fork.
Potato salad - boiled potatoes, salt, sunflower oil, big tablespoon of mayonnaise or two and onions. You can put dill, but I know that this spice is not very popular at you. That's it, да ви е сладко, enjoy your meal, bon appetit, afiyet olsun!

Posted: **Wed Dec 18, 2019 5:52 pm**

Eustace that sounds really good!

Posted: **Wed Dec 18, 2019 7:14 pm**

Thanks, Polkovnik!

Posted: **Wed Dec 18, 2019 7:16 pm**

Eustace thank you very much Sir, I'm going to cook it for my wife I'm sure she will love it.

Posted: **Wed Dec 18, 2019 7:30 pm**

dlr110 wrote: ↑Wed Dec 18, 2019 7:16 pm Eustace thank you very much Sir, I'm going to cook it for my wife I'm sure she will love it.

Watch the tray in the oven, the cutlets should not be left dry. If necessary, get some warm water. Finally, some sauce should remain in tray. And be careful with salt, soy sauce is quite salty.

Posted: **Wed Dec 18, 2019 7:55 pm**

Eustace wrote: ↑Wed Dec 18, 2019 7:30 pm
dlr110 wrote: ↑Wed Dec 18, 2019 7:16 pm Eustace thank you very much Sir, I'm going to cook it for my wife I'm sure she will love it.
Watch the tray in the oven, the cutlets should not be left dry. If necessary, get some warm water. Finally, some sauce should remain in tray. And be careful with salt, soy sauce is quite salty.

Posted: **Thu Dec 19, 2019 2:16 am**

Eustace that looks delicious! Your meals make me Hungry! I enjoy your posts!! My grandma could put a meal on the table in no time flat with stuff she had in the fridge. Easy and simple and quite delicious! Your posts do that to me. So many fond memories! Thank you!

Keep making us hungry my friend!

Posted: **Mon Dec 23, 2019 3:01 pm**

14 pound boneless, locally raised and wet aged prime rib. I rub it with pickle juice and dijon mustard, then rub down with kosher salt, fresh ground pepper, aleppo pepper, granulated garlic and ancho pepper. Smoked for 4 hours at 250F on post oak, 125F in the middle. It was excellent.

Posted: **Mon Dec 23, 2019 3:07 pm**

Montanaman wrote: ↑Mon Dec 23, 2019 3:01 pm 14 pound boneless, locally raised and wet aged prime rib. I rub it with pickle juice and dijon mustard, then rub down with kosher salt, fresh ground pepper, aleppo pepper, granulated garlic and ancho pepper. Smoked for 4 hours at 250F on post oak, 125F in the middle. It was excellent.

aapkPR.jpg

Oooooooooooooh have mercy

Posted: **Mon Dec 23, 2019 7:55 pm**

Stop It! I'm dying here M man!

……..

Posted: **Sat Dec 28, 2019 10:45 am**

Balkan sushi - sarmi.
Whole sour cabbage, onions, rice, pork mince, pepper, paprika, cumin, bay leaf, allspice.
And a small grape brandy for the chef

Posted: **Mon Dec 30, 2019 12:42 am**

Yum, yum, yummy Eustace.
Reminds me quite a bit of Ukrainian cabbage rolls, only difference is in cooking with tomato sauce (one version, my favorite).
Good stuff dude!

Willy

Posted: **Mon Dec 30, 2019 8:02 am**

WillyCamaro wrote: ↑Mon Dec 30, 2019 12:42 am Yum, yum, yummy Eustace.
Reminds me quite a bit of Ukrainian cabbage rolls, only difference is in cooking with tomato sauce (one version, my favorite).
Good stuff dude!
Willy

This is normal, just 1500 years ago

the lands of today's Ukraine are part of the Old Great Bulgaria.
The recipe is almost the same, but Ukrainians and Russians use boiled cabbage leaves instead of sour cabbage. Very interesting is the option with vine leaves, but such "sarmi" I will show you in the spring.

Posted: **Mon Dec 30, 2019 2:57 pm**

KK, can't wait to see it.

Willy

Posted: **Sat Feb 01, 2020 3:00 am**

Did you ever leave a piece of fresh meat in the fridge, intending to cook it in a day or so? Miss Joy asked me what was I going to do with the tenderloins that are in the fridge? Duh...

, "didn't remember them", was my reply. She said they have been in there since the 10th of the month. She threatened to feed them to the dog so I decided make us a little snack. Washed and cleaned the tenderloins, using my old muskrat then wrapped with some bacon and into the oven set on broil. Cut into medallions, she had a couple and I had to finish them off. Still have one for a snack tomorrow. These most tender of venison pieces were seasoned with Everglades seasoning, a Florida made rub, wrapped in maple smoked bacon and then into the broiler. Actually, since I'm such a nice feller, I broil them a bit longer so she can enjoy them otherwise when the bacon started to sizzle they would be ready to consume.

They were still tender just not rare enough for my taste.

: Trimmed and wrapped, ready for the broiler

: Broiled and ready for the paper plate.

: 1st cut with the old 77OT

: How do y'all like my presentation on a paper plate?

Treefarmer

Posted: **Sat Feb 01, 2020 4:34 pm**

treefarmer wrote: ↑Sat Feb 01, 2020 3:00 am Did you ever leave a piece of fresh meat in the fridge, intending to cook it in a day or so? Miss Joy asked me what was I going to do with the tenderloins that are in the fridge? Duh... , "didn't remember them", was my reply. She said they have been in there since the 10th of the month. She threatened to feed them to the dog so I decided make us a little snack. Washed and cleaned the tenderloins, using my old muskrat then wrapped with some bacon and into the oven set on broil. Cut into medallions, she had a couple and I had to finish them off. Still have one for a snack tomorrow. These most tender of venison pieces were seasoned with Everglades seasoning, a Florida made rub, wrapped in maple smoked bacon and then into the broiler. Actually, since I'm such a nice feller, I broil them a bit longer so she can enjoy them otherwise when the bacon started to sizzle they would be ready to consume. They were still tender just not rare enough for my taste.005.JPG006.JPG007.JPG008.JPG
Treefarmer

This sounds delicious!

Posted: **Sat Feb 01, 2020 4:50 pm**

David, it was and we had the other one this morning, sliced, nuked and served with eggs and toast!

Treefarmer

Posted: **Sun Feb 02, 2020 7:52 pm**

That sure looks and sounds delicious Philip!

Posted: **Mon Feb 03, 2020 8:34 pm**

Baked beans and sausages

Posted: **Tue Feb 11, 2020 7:52 pm**

Eustace wrote: ↑Mon Feb 03, 2020 8:34 pm Baked beans and sausages

That looks GOOD Eustace!!!

Posted: **Tue Feb 11, 2020 8:18 pm**

woodwalker wrote: ↑Tue Feb 11, 2020 7:52 pm
Eustace wrote: ↑Mon Feb 03, 2020 8:34 pm Baked beans and sausages
That looks GOOD Eustace!!!

Thank you, woodwalker!
The secret ingredient is some homemade hot tomato sauce.

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