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21
Food and Cooking / Re: Great Fast no knead bread recipe
« Last post by wsdstan on Yesterday at 12:32:01 PM »
That is about the same recipe we use for beer bread around here.  Simple to make and with a variety of things you can add to change the taste.  Thanks for posting, I need to make a loaf.
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Production Knives / Re: Ka-Bar BK62
« Last post by wsdstan on Yesterday at 12:24:12 PM »
If there was something about it that gave me something I don't already have in the best Kephart clone then it might override my common sense (which is a fragile thing to begin with as you well know).  I learned to never say never when it comes to women and knives at an early age.    :P
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General Discussion / Re: FUR TRADE HISTORY
« Last post by wsdstan on Yesterday at 12:11:28 PM »
I have a Korean war era (1951) wolf fur ruff hood for a cold weather coat.  I recall they only used wolf for a short time and then went to coyote. 

while I knew a little about fur and fashion I didn't know about stuffed mice and other nonsense being used on coats.

Nice to know that skunk is skunk in french.
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General Discussion / Re: FUR TRADE HISTORY
« Last post by wolfy on Yesterday at 11:32:47 AM »
I ran onto this article on early pictorial maps.....this one showing the distribution of commercially valuable fur bearing animals throughout the world, and the North American Continent, especially.  A pretty well written article accompanies the picture of the map.....worth a quick read. :coffee:

_2019)&mc_cid=5cdae97d70&mc_eid=537596707d" class="bbc_link" target="_blank">https://www.atlasobscura.com/articles/fur-fashion-map?utm_source=Atlas+Obscura+Daily+Newsletter&utm_campaign=5cdae97d70-EMAIL_CAMPAIGN_2019_01_23&utm_medium=email&utm_term=0_f36db9c480-5cdae97d70-69712057&ct=t(EMAIL_CAMPAIGN_1_23 _2019)&mc_cid=5cdae97d70&mc_eid=537596707d
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Production Knives / Re: Ka-Bar BK62
« Last post by wolfy on Yesterday at 09:14:54 AM »
It's only a matter of time before curiosity overcomes common sense. ;)     You know you can always sell or trade it, too..........did THAT help? :shrug:
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Food and Cooking / Re: Pheasant
« Last post by wolfy on Yesterday at 09:11:03 AM »
For someone unfamiliar with bringing a pheasant-based meal to the table, I'd say you did a splendid job of it......ya' had me droolin' anyway! :thumbsup: :drool:
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Making Knives and Sheaths / Re: Colclesser Project WIP
« Last post by wolfy on Yesterday at 09:05:33 AM »
Yet another well done rendition of my favorite all-in-one knife design.....I never tire of looking at and USING them!    How many of them have you made since the inception of the 'Colclesser Project,' Mike?  It's been a long road.....I hope you kept track. ???
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Food and Cooking / Re: Great Fast no knead bread recipe
« Last post by Mannlicher on Yesterday at 09:02:26 AM »
here is a no knead bread I make at home and in camp.
Quote
Cheddar/Garlic Beer Bread

Preheat oven to 350F

Sift three cups AP flour with
1 1/2 Tbls Baking Powder
2  Tsp Kosher Salt
1 1/2 Tbls sugar
2 Tsp Garlic Powder

Mix in one cup shredded Cheddar Cheese

Add one bottle of beer, and mix well, but do not whip or over mix

Form into a loaf, and place into a 9X5 bread pan.

Melt 1/2 stick of butter, mix in 1/4 Tsp Granulated Garlic
Pour half over the loaf, and place in middle rack of oven

Bake 45 min, and remove, pour the remaining melted butter on the loaf, and back for another
15 min.

Remove, cool in the pan for 10 min, then remove pan, and cool on a wire rack.

For Dutch Oven:
Prepare DO.  10 briquette under, 15 on lid.  Preheat DO

Form dough in a round loaf, place in DO.  Pour melted butter over the dough.   Turn DO Counter Clockwise, and turn lid clockwise, 1/4 turn, every 12 to 15 min.,
Bake 30 minutes, remove from heat, remove Bread.  Cook on rack.
29
Food and Cooking / Pheasant
« Last post by Mannlicher on Yesterday at 08:59:43 AM »
Recently,  my son in law shot a number of pheasants,  and gave me several.  They were skinned, cleaned and vac packed frozen.  I thawed out two the other day and got to work.  This was my first time ever with these birds.
I used the dark meat for a pasta dish.  Tri Color Rotini with a sherry cream sauce.  I poached the breasts in stock made from the carcasses and a bit of orange juice.  After poaching, I pan seared them in butter to give some color.   Served them over garlic mashed potatoes with a port wine,  shallot reduction.

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General Discussion / Re: Signs of the Times
« Last post by Old Philosopher on Yesterday at 08:40:47 AM »
....I wonder if kids still play kick the can and spin the bottle?
Only in Congress.....
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