All About Pocket Knives

Colonel26 wrote:Phil, being as cultured as I am, I do like good ol smoked oysters in a can. You know along with sardines and nabs for a tailgate buffet!

But raw oysters? Whew, don't know that I could do that. I hear they're so slimy you have to cross your legs when you eat them or they'll go straight through!

...raw oysters???.....I don't want anything in my mouth I can't control!!!!............ .............

[quote=...raw oysters???.....I don't want anything in my mouth I can't control!!!!............ .....[/quote]

That's not the bad part, Tommy. They say it's that LOVEY feeling ya get afterwards ya got to watch out for.

Many years ago, my Grandmother cooked a bear roast. That was delicious. She used a cast iron pot called a "Dutch Oven". We had deer venison in that pot also. I still have the pot. Very well seasoned.

You got a good cooking tool right there.

Once you get it seasoned, cast iron can't be beat. Is that the Dutch Oven with feet or without? And do you use it?

Lutefisk, boiled patatoes smothered in melted butter and for desert, suet pudding with vannila sauce. Everything turned out perfect. I even got the lutefisk nice and firm. Pudding took 2 hours to steam but was worth the wait. All brought back memories of Christmas growing up. Dave

We were just talking about lutefisk today with my soon to be 99 year old neighbor. She's Norwegian and says she doesn't like it.

jerryd6818 wrote:We were just talking about lutefisk today with my soon to be 99 year old neighbor. She's Norwegian and says she doesn't like it.

What the heck is it??

Ray

What Ray said^?
Google here I come.
Treefarmer
edit: now I know, haven't been offered any while living the last 40 years in LA.

treefarmer wrote:What Ray said^?
Google here I come.
Treefarmer

I looked it up on google or maybe it was Bing. Lutefisk is a whitefish, cod or such, with a lye treatment that sounds complicated.
No clue yet about suet pudding. I know what suet is, but never heard of suet pudding.

Ray

Collard greens and boiled taters, crock pot roast and carrots too! Green bean casarole and mama's dumplins! Uh oh, LOOK OUT,,,,granny' dog just parked some poo!

Suet pudding is what the English call plumb pudding. There aren't any plumbs in it. It has a cup of suet chopped up fine with raisens, sugar, flour, spices, molasses which is all steamed for a couple hours and topped with a sweet vanilla cream sauce. We've had it for desert on Christmas all my life until Mom died a few years back along with Lutefisk dinner. Dave

Baby back pork ribs - a Christmas tradition I cook on the 23rd of December each year - my kids look forward to them. OH

I'll bet they do. Where in the hey did you get that sweet corn in the middle of December?

Really good looking ribs, beans and corn. A fine looking meal. Makes my mouth water.

Ray

It was good gents; my son got stranded at Charlotte Douglas Airport, he will have his for lunch warmed up today (if they fly today). Jerry, you can buy fresh sweet corn year around at Food Lion Grocery Stores. I had to pay a buck an ear, but I get all I can stand free in the summer from an old ARNG buddy who still farms, so I figure it averages out! OH

OH, that looks mighty fine! I do love me some ribs. And I love to bar-b-que too, low and slow!

Is that your own sauce or bought? I've not graduated to making my own yet.

On our trip back north from our knife club meeting each month we stop at a rib/steak house and work on a full rack at a place called Norman Quacks. Almost as much fun as the knife club meeting. Makes for a nice all around fun day. Dave

Wade, that sauce is made by one of my long time hunting buddies - I've been using it since he made it in his garage. Now it's bottled by a batch processor under the "Goodness Grows in NC" program (arrainged by the NC State Department of Agri.) It is very good sauce, named "Little Boy's Thick and Tasty". Bruce

Old Hunter wrote:Wade, that sauce is made by one of my long time hunting buddies - I've been using it since he made it in his garage. Now it's bottled by a batch processor under the "Goodness Grows in NC" program (arrainged by the NC State Department of Agri.) It is very good sauce, named "Little Boy's Thick and Tasty". Bruce

I'll have to look that up! Do they sell it everywhere down there? I ask because I have some church members down there right now. I might have to have them pick me up a bottle.

Colonel26, No, it is very limited in batch size and distribution - he can't buy enough to be in the big stores (Food Lion, Lowe's, Harris Teeter, etc.), so he distributes it himself to area meat markets and local gunshops. I'm not sure if he is even on-line, but I'll check. I'll get you a bottle, PM me your mailing address. OH

All through Summer, little bits of left over veggies, etc were placed in a common container in the freezer. Also froze a left over ham bone from Thanksgiving.

Today, I threw it all together in a big pot with chicken broth, tomato juice, crushed tomatos, blackeyed peas, baby limas and elbow mac to make ham/vegetable soup.

Made a big pan of my cornbread.

That's what's for supper tonight and probably a few days running.

Charlie

I hope you all remembered to have some black-eyed peas today. It is a well know fact, especially in the south, that it is impossible to have a good year unless it is kicked off with some black-eyed peas. My yankee son-in-law insists that cabbage is the requirement but I'm not convinced.

Ray

Not cabbage, he needs collards (and pork) to go with those black eyed peas!

Paladin wrote:I hope you all remembered to have some black-eyed peas today. It is a well know fact, especially in the south, that it is impossible to have a good year unless it is kicked off with some black-eyed peas.

Ray

You got that right, Ray! My wife cooked New Years dinner for the family today. Baked ham, with black-eyed peas, cheese grits, greens, sliced tomatoes, cornbread, peach pie, iced tea, and football! Texas New Years tradition at our house.

Ken