A bit of history -A Coehorn was a portable mortar developed in the Netherlands by Menno van Coehoorn in 1674 and in use from the seventeenth to the mid nineteenth centuries. Unlike larger, heavier mortars, the coehorn was designed to be movable by as few as four men. By the time of the American Civil War, it was in service with both armies in twelve (4.62″) and twenty-four pound varieties.
Unlike most other contemporary mortars, the coehorn fired a powder-filled, time-fused shell at a relatively short range. Range could be altered by adding to or reducing the amount of powder loaded behind the shell. Its usually small powder charge and slow muzzle velocity meant that the shell’s high, arching flight could be easily observed from ground level.
Small replicas of Coehorn mortars made of brass and steel with wooden bases. Size of barrels range from 6 to 10 inches. See more images on Specialty Knives page!
Check out this new creation created from an old file. The knife resembles a Viking Seax.
These railroad spike knives make great gifts for the holidays or for any special occasion. If you love oysters, you may find the railroad spike oyster shucking knives a great fit. Cheese and fruit on the menu? Or looking for a unique steak knife? The hand turned railroad spike cutting knife will stand the test of time and use. Click on this link for more information about these unique creations – https://halgonzalesjr.com/specialty-knives/.
Have you ever had shrimp and grits? If not, this easy recipe may tempt you into give it a try.
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Use your Ulu knife to add chopped bacon, lemon juice, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Recipe courtesy Martha Nesbit; Photography Credit of Shrimp and Ulu Knife: Christine Gonzales; Shrimp and Grits : André Baranowski