July 23, 20197 yr That looks great! I have a ton of eastern red cedar wood that is upward of 200 years old with tight ring growth, I'll try the linseed oil, it should make those rings pop.
July 23, 20197 yr Neal the smith: Nice fossil. You got a good, tight wind on it. killbox21: Very nice looking knives. I'd be proud to own either one. Great job
July 23, 20197 yr Got together with Marcus Aurelius, his brother, Lou L, and Lou’s friend Nevin: And made him some scrolling pliers:
July 24, 20197 yr Thanks kb 21. I'll keep that in mind. JHCC, sounds like a good time getting together with other smiths! My anvil stand is coming along. Got it leveled up, now some feet are getting welded on. So slowly but surely getting there.
July 24, 20197 yr 40 minutes ago, jlpservicesinc said: Bums All that stuff and you're looking at their butts? Frosty The Lucky.
July 24, 20197 yr Sorry, Jennifer, our little hammer-in was missing you. If I invite the young ones over in a couple weeks I’ll be sure to beg your attendance! Seriously, I love watching you teach.
July 24, 20197 yr it's ok.. One always wants to be invited to the party.. I took a few days to vacation with my Honey so there was no away time anyhow.. But, Looked like fun.. One of these days timing will work out for a Lou L. visit at the home shop.
July 25, 20197 yr On 7/20/2019 at 3:41 PM, Frosty said: No. Rabbits; long eared rats that have enough meat on them to be worth raising for food and fur. . . . Mmmmmm, HASENPFEFFER! Frosty The Lucky. I'll take rabbit stew, but you can keep the vinegar. Understand why they do it though, rabbit can be tough. It's really good in a gumbo.
July 25, 20197 yr 9 minutes ago, Nobody Special said: I'll take rabbit stew, but you can keep the vinegar. Understand why they do it though, rabbit can be tough. It's really good in a gumbo. Adolf meat tenderizer or a nice slow braise helps considerably. I like vinegar though. Gumbo Mmmmmm. Frosty The Lucky.
July 25, 20197 yr 54 minutes ago, Nobody Special said: I'll take rabbit stew, but you can keep the vinegar. Understand why they do it though, rabbit can be tough. Acid denatures the protein causing it to unwind a little making it tender a little like heat from cooking. That's why I always add vinegar or some other acidic liquid to meat marinades. It adds more than flavor. Pnut
July 25, 20197 yr One of my specialties is rabbit dumplings. Tastes great and is good if you are using an older rabbit. Same with an older chicken. Younger rabbit is more tender and flavorful. I fry those like chicken and that's some good eating. Fills you up quicker than chicken also so makes it go a long way.
July 25, 20197 yr My Grandma made the best chicken and dumplings. I try to make it like she did. I just substitute rabbit when the freezer gets full
July 25, 20196 yr Shouldn't folk be posting some rabbit recipes in Vulcan's Grill? I'm imagining rabbit dumplings with a piquant dipping sauce. Mmmmm. I had really tasty results with a young cotton tail in the field once. I built a low fire and made a tee pee from branches over it to contain the smoke and basted it with a Pepsi Ketchup mix. I'm really fond of Newman's Own "Garlic and cheese" Italian dressing for a marinate but it can over power the subject so I dilute it some. Frosty The Lucky.
July 25, 20196 yr Oh my word! Your work is absolutely beautiful. I'm going to have to think twice before I post any pictures of the things I make. You are the consummate artists, alexandr.
July 25, 20196 yr 9 minutes ago, Chris The Curious said: I'm going to have to think twice before I post any pictures of the things I make. Thank you, Chris. I will exhibit less. But many photos at a time. A couple more photos. Sent the fireplace screen to Galveston, the second week the customer is trying to install it. I usually do this job in half an hour. I'm trying to explain in my "English" how to do it.
July 25, 20196 yr No, please don't stop. Your work is beautiful. I'd like to see every picture you have. I'm just getting started and my little projects are pathetic.
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.