All About Pocket Knives

Posted: **Tue Jul 11, 2006 2:14 pm**

We should have a party the pool guys not hidden anymore.
W.B.

Posted: **Tue Jul 11, 2006 2:19 pm**

A pool party...what a great idea

s-k

Posted: **Tue Jul 11, 2006 2:34 pm**

BYOB

Posted: **Tue Jul 11, 2006 2:34 pm**

SK
Great idea ,Just happens that I have a 69 million square mile pool about 5 miles west. Everybody could come. Could have roasted sandbar stag and some of Lobo's stew would go well also,If Sunburst could take time out from his vitamin c ranch he could bring some giant lizard loins for a bbq. Don Luis could bring up some rattlesnake shooters and all could bring their own cutting utensils for the bar b cue. Maybe we could get Bill to toss a Jackalope in his stew.
W.B
Edit; would really be cool if Hukk could bring enough Abalone for all. Could bring it in the shell we could strip it and beat it into submission then have a tradeorama for the shells.

Posted: **Tue Jul 11, 2006 4:01 pm**

You fellas are pretty funny here, er, there, er

...wherever.

It took me a few minutes to gather up most of the makin's for that pool party...W. B. I believe you've got the water covered...

Posted: **Tue Jul 11, 2006 4:04 pm**

Oh yeah...almost forgot.....

Posted: **Tue Jul 11, 2006 4:06 pm**

Hi El Lobo, If those chefs are preparing that critter for dinner I want to know where and when please. I'll bring the wine. Surprisingly, I can't find a match for Jackalope in any of my wine books. It looks like a rustic Rhone red to me

s-k

Posted: **Tue Jul 11, 2006 11:16 pm**

MMMmmmm I'm so hungry that when I rub my belly I can feel my backbone...

Let's add an appetizer of Fried Green Tomato's to help start us off, I'm sure smiling-knife can come up with a suitable liquid that's right for the appetizer, besides they help the digestion process of the Lizard Loins...I'm not sure how this mixes with the sandbar stag???

Oh yeah just in case you could not find your recipe in the cuboard mossdancer here is mine..

Gator on the Grill

Italian dressing or Marinade of choice

Cut gator into 1" by 2" cubes. Marinate meat for at least fifteen minutes. Put gator on skewers and grill for 10 mins. Brush with marinade while grilling. Meat is done when it is white all the way through.

Posted: **Tue Jul 11, 2006 11:18 pm**

Bill,

I don't know why but when I look into the eyes of your celebrity chefs I get all confused

Posted: **Tue Jul 11, 2006 11:25 pm**

Gator tastes like chicken, to me.. I wonder what WE taste like, to Gators? ...CCBill...

Posted: **Tue Jul 11, 2006 11:30 pm**

Bill, that is a question I just don't want to think about for very long...

Posted: **Wed Jul 12, 2006 12:25 am**

You know...

Rattlesnake also tastes like chicken, well, dark meat chicken anyway. But, they sure make a different sound than chickens when you are chasin' after 'em.

Okay then...

Pool(s), beer, wine, stew, side dishes, main course, chicks (chicks dig knife guys).....Party on Garth!

Congrats 9-ball, on no longer being invisible...H. G. Wells would be proud.

Bill

Posted: **Wed Jul 12, 2006 12:39 am**

My mother in law makes some great pumpkin candy, but we'll have to wait till pumpkin season...

Luis

Posted: **Wed Jul 12, 2006 2:00 pm**

Thanks Bill, It feels good to be out in the open.
Does this mean I have to write a speech?

Don, I do not believe I have ever seen that. Is it kind of like our Southern Sweet Potatoes/Yams dishes?

Sunburst, I believe I am going to fix me a green mater samwich for lunch today. They flood the town with gator when UT plays Florida, Five bucks a pound last year.

Posted: **Wed Jul 12, 2006 4:31 pm**

8/10" since midnight. I guess compared to 111 degrees at Phoenis it is okay. 52 here.
W.B.

Posted: **Wed Jul 12, 2006 4:50 pm**

Aaaah man,

Cheap shot there Mossdancer.

It's just warm enough that I don't use a grill to cook...we just toss it on the hood of the truck.

Want to join me for lunch?

Bill

Posted: **Tue Jul 18, 2006 4:27 pm**

It appears someone else is 'Hidden" now. Well it ain't me

Maybe if they 'Come Out' in the open, we can plan/reschedule the party.
I wanted to look at the Chefs on this thread again anyway

9ball

Posted: **Tue Jul 18, 2006 11:47 pm**

To All:
What do you think. should we maybe next summer, a little late now. Come up with some central location where it would be possible and have
a camp or motel out and have a gigantic Trade O Rama it could include more than or just cutlery. there are people on this site from just about everywhere. I for one would be willing to travel several hundred miles to attend. Some of the younger members might even want to schedule a vacation around it. Aaaaah bar-b-que a few spirits and a shot at some new to you knives. It would entail several committees and a lot of planning. Just an idea ,so what do you think.
W.B.

Posted: **Wed Jul 19, 2006 12:09 am**

I think it's a marvelous idea, the logistics would be impossible but hey what's new about that

Trade O Rama - A new term introduced into my vocabulary today..I like it..

Sunburst

Posted: **Wed Jul 19, 2006 7:54 pm**

You are right about the planning, but I do not see anything wrong with it at this point. I would have to drive though, which I would be willing to do.
Took an Oath with God and myself that I never get on another plane when I got discharged outta the Army.

Home, Sweet Home

9ball

Posted: **Thu Jul 20, 2006 3:19 am**

Don Luis;
Missed your post before, quick trip for yourself, you could jump into middle of pool and swim to this end,
W.B.

Posted: **Thu Jul 20, 2006 6:46 pm**

He he, thanks for the invitation. I used to go to the USA several times a year but not much any more and now both my visa and my passport have expired, I'm not really planning to get new ones, maybe later.

Luis

Posted: **Thu Jul 20, 2006 6:49 pm**

Luis please check your Private Messages.

Bill

All About Pocket Knives

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