"Thank you."
iKnife Collector
The online community of knife collectors, A Knife Family Forged in Steel
J.J.'s Diner & General Store
Information
The community is invited to come on down to the Diner & General Store. Take a chair on the porch and sit a spell. Visit with your neighbors and see what's going on in town.
Location: Down on the "Main Road".
Members: 97
Latest Activity: Mar 24, 2021
Discussion Forum
Turning 18 years old - what knife for this right of passage?
Started by Ms Data. Last reply by Sue OldsWidow Sep 21, 2015. 28 Replies 3 Likes
What is the best knife for whittling , what do you whittler's use ?
Started by Terry Ray. Last reply by Terry Ray May 15, 2014. 21 Replies 5 Likes
Chili Challenge-Who has the best recipe ??
Started by John McCain. Last reply by J.J. Smith III Feb 19, 2014. 11 Replies 3 Likes
Meat!
Started by Craig Henry. Last reply by David Selph Mar 22, 2014. 51 Replies 4 Likes
Got A Favorite Hot Sauce?
Started by Craig Henry. Last reply by Brad T. Oct 9, 2019. 91 Replies 4 Likes
What's Your Favorite Coffee?
Started by Craig Henry. Last reply by Ken Spielvogel Aug 30, 2014. 32 Replies 5 Likes
iKC Recipe Collection
Started by J.J. Smith III. Last reply by J.J. Smith III Jul 5, 2015. 63 Replies 2 Likes
iKC Pit Carvin' Class
Started by J.J. Smith III. Last reply by Jan Carter Jul 29, 2019. 131 Replies 5 Likes
Lighter side of Road Kill
Started by J.J. Smith III. Last reply by Charles Sample Dec 16, 2015. 85 Replies 10 Likes
Coffee Club...
Started by iKC Gift Shop. Last reply by Steve Hanner Jul 30, 2014. 86 Replies 3 Likes
Out on the porch...
Started by J.J. Smith III. Last reply by Jan Carter Oct 4, 2015. 86 Replies 3 Likes
New Diner, now open...
Started by J.J. Smith III. Last reply by Jan Carter Oct 6, 2013. 21 Replies 1 Like
What's cooking, at the Diner...
Started by J.J. Smith III. Last reply by J.J. Smith III May 27, 2018. 103 Replies 7 Likes
Idle talk at the General Store...
Started by J.J. Smith III. Last reply by Steve Hanner Sep 24, 2014. 140 Replies 8 Likes
Luke the Drifter...
Started by J.J. Smith III. Last reply by J.J. Smith III Jan 3, 2012. 42 Replies 1 Like
Comment Wall
Add a Comment
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Comment by Jan Carter on June 8, 2011 at 18:20
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JJ,
Thats a mess of rattlers to clean, anybody got a knife?
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Comment by J.J. Smith III on June 8, 2011 at 18:08
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Hey Robert,
Two rattlers aren't enough for us...
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Do you think we could get James to make us a knife from that lions leg roast?
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Or even this
...to this
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How this for the appetizer.....from this
To this
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In Memoriam Comment by Robert Burris on June 7, 2011 at 20:47 -
lol..love...it...lol
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Tie your Kangaroo down son, Tie your kangaroo down
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In Memoriam Comment by Robert Burris on June 7, 2011 at 19:53 -
Miss Jan I tried cooking Kangaroo one time but it kept jumping out the pot.
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Hey I found a receipe for the Kangaroo, did you get any in?
Ingredients
1 each kangaroo fillet striplion 200 grams sweet potatoes, or yams or kumara 20 grams yakajirri 80 ml game jus 20 grams spices Wildfire 20 each pastry cases 2 grams salt and black pepper 20 grams butter 50 millilitres cream Directions
Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes.
Season the kangaroo fillet with salt and pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Wildfire Spice while it rests for as long as it took to cook.
In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.
Read more at: http://recipeland.com/recipe/v/Kangaroo-Striploin-Tartlet-with-Swee...Ingredients
1 each kangaroo fillet striplion 200 grams sweet potatoes, or yams or kumara 20 grams yakajirri 80 ml game jus 20 grams spices Wildfire 20 each pastry cases 2 grams salt and black pepper 20 grams butter 50 millilitres cream Directions
Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes.
Season the kangaroo fillet with salt and pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Wildfire Spice while it rests for as long as it took to cook.
In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.
Read more at: http://recipeland.com/recipe/v/Kangaroo-Striploin-Tartlet-with-Swee...Ingredients
1 each kangaroo fillet striplion
200 grams sweet potatoes, or yams or kumara
20 grams yakajirri
80 ml game jus
20 grams spices Wildfire
20 each pastry cases
2 grams salt and black pepper
20 grams butter
50 millilitres creamDirections
Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes.
Season the kangaroo fillet with salt and pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Wildfire Spice while it rests for as long as it took to cook.In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.
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whiteriverknives.com
Latest Activity
"Finished a hammer, and now moving onto other projects. I have to get photos of recent acquisitions too. Staying busy for certain! :)"
"For example, I am leaving for the cabin in the morning. Gonna fire up the chainsaw. Yes, I will wear chaps"
"With my lifestyle, Jan, being careful is pretty much out of the question. and, I have the scars to prove it (LOL)."
"As to the two photos I just added:
The hand is about healed up now and ready for work.
A bunch of lockbacks from my collection."
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