Recent content by Keith_Beef

I'll drink tea without milk readily enough, and I'll drink espresso, but I prefer my breakfast coffee with milk. I'll see how the trial works out; my ice cubes were at about -35°C (I measured the temperature a couple of days ago) when I put them into a wide-mouthed vacuum flask, screwed the...

As I mentioned in the thread about staves and sticks, I'm going away for a weekend course, Saturday and Sunday, sleeping under a tarp Saturday night. The meeting point is about a cube and a half hour drive from home, so I'm going out on Friday, sleeping in one of my tents at a municipal...

I had a tin of octopus today. It was nice enough, but certainly not worth the €7.85 that I paid for it. Thin slices of tentacle, in olive oil, quite bland.

I have a couple of thumb sticks at our house down in the south west, cut from a sweet chestnut in the garden; I bored a hole in each to add a string loop, but this is to hang them from a hook, rather than have them standing on the floor. They are very useful for lowering and raising the step...

If the pan is very well seasoned, then it might be OK. But it there is any exposed iron, the acid will attack it and give the food a flavour of rust... It happened to me a couple of times, years ago, when SWMBO washed out one of my pans with detergent. She knows better, now, and doesn't touch...

Yes, David arbalète, for example. https://www.laguiole-david.com/fr/

Quite slim, nice pocket or picnic knives or for eating but not for heavy tasks or bushcrafting.

The really big problem is that a bloke called Gilbert Szajner registered the word "Laguiole" as a trademark in, I think, 1993 and then licensed it to a shedload of manufacturers (including in Pakistan and China) for folding pocket knives, barbecue tongs, spatulas, aprons and gloves, and any...

I'm going away on a bushcraft training class this coming weekend, so I bought a basha and put it up in the garden this morning to check that it's got no defects and to air it and get rid of the chemical smell that synthetic stuff usually has. So I got a staff that I cut a few years ago...

I didn't make the time to post this yesterday... Dolmadakia yallanchi, made from "wild" vine leaves, the filling is a mix of about 1/3 toasted buckwheat grains and 2/3 short grain rice with a bit of finely chopped onion fried in olive oil (from Sitia), with a handful of toasted pine kennels...

That's a great idea. I wonder, how would it be with a leavened bread dough, proven, knocked down and then frozen?

I wanted to trim shoots that the ash-leafed maple had thrown up, and thought I might use them to make a kind of drying basket. The two outer sticks left and right are taken from Chinese cane, more rigid than the green stems from the ash, to build the whole thing a bit more flat.

No, no, that's a good few hours' drive south of where we lived. We were not far from the right bank of the Hudson, within 35km of Central Park (Mannahata).

Well if your lady garden needs wetting a bit, go for it.

From 2005 to 2012 I lived in north New Jersey. On my drive to work I used to see white tailed dear browsing in people's front gardens in my town and in the two others that I drove through to get to State Route 9W. I often saw groups of wild turkeys along the roadside, but more often between the...