Working with a forge is hard work yet rewarding. Working on new oyster shucking knives and railroad spike knives. See how it is done! For more information, click here https://halgonzalesjr.com/blacksmith-and-forge/
Check them out at https://halgonzalesjr.com/oyster-knives/. Just click on the images to enlarge for further inspection.
How Do You Choose a Hunting Knife? A quality hunting knife is versatile enough to do everything the average hunter. When you’re choosing a hunting knife, it’s important to consider how you’ll use it and the type of game you plan to hunt. Clearly, the big game hunter will use a different type of knife than someone who hunts rabbits. And, if you think bigger is always better, you’d be wrong. An oversized knife will make cleaning small game harder, not easier, and increase your chances of cutting yourself.
I recently completed this collection and wanted to be sure to share them with my readers. If you know a collector that might just need a new treat, let me know. After all, less than three months until Christmas! For more information and to view the knives, click here https://halgonzalesjr.com/hunting-knives/.
Here is a great way to save your fingers in the process – use “The Shell” – the latest and greatest design in oyster shucking boards. Thanks for sharing your photos Bill and Phil!
Quick tip – Use the edge of the board to hook to your table. That will stabilize the board and give you more leverage in the shucking process! For more information on “the shell” click this link THE SHELL .
Ingredients – 1 pint cherry tomatoes, larger ones halved About 2 cups of watermelon cut into 3/4-inch cubes 8 ounces bocconcini (mozzarella cheese), halved 8-10 large basil leaves, 3/4-1 teaspoon kosher salt, 1 tablespoon balsamic vinegar, or to taste 2 tablespoons extra-virgin olive oil, or to taste.
Direction – Use Ulu knife to cut watermelon into small bite size chunks. Add the tomatoes, watermelon, bocconcini and basil to a large mixing bowl. Sprinkle with salt, drizzle with oil and vinegar, and gently toss to coat. Season to taste. Yield: Serves 2-3.
- 4 (3 1/2-ounce) soft-shell crabs, cleaned
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon butter
Sprinkle each crab with salt and pepper. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.
Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.
Lorrie Hulston Corvin, Cooking Light, April 2003
Now is the time!
Five pounds per person if that is all you are going to eat!
Place live crawfish in clear water for two hours to allow for purging.
10 minutes before boiling, pour some hot sauce in water with live crawfish.
Fill pot 2/3 with water leaving enough room to add crawfish. You don’t want to overflow the pot when crawfish is added.
Add crawfish. Boil in water for 7 minutes until they are dark red.
How to Eat Crawfish:
Find the biggest crawfish; break in half; suck the head; peel back the shell; pinch the tail; bite the meat; savor the spices; sip a cold drink; and find the biggest crawfish! Continue reading