Squirrel gumbo

[Iglow]

Always better second day than the first and better on the 3rd than the second!

 

[Shag]

Looks awesome! Proper hot sauce there too. All that needs is a side of tater salad.

Is that one of the knives you've been working on?

 

[waterman]

Very nice!

 

[Iglow]

Looks awesome! Proper hot sauce there too. All that needs is a side of tater salad.

Is that one of the knives you've been working on?

Tater salad! That does sound good! Next time
That knife is a modern 278 imperial. It's kinda what I was working on but ready made, its stainless though. I did put a brass pin in the back spring hole.
The other one we talked about, I kept running into a thing where I couldn't get any spring pressure? Gotta figure that out.

 

[Lt.Dan]

Looks awesome! Proper hot sauce there too.

Tobasco is what I use for gumbo. But that's squirrel gumbo so I suppose it will pass.

Still looks good enough to eat.

 

[Shag]

Tobasco is what I use for gumbo. But that's squirrel gumbo so I suppose it will pass.

Still looks good enough to eat.

Tobasco is a little thinner and more vinegary. Don't get me wrong, I LOVE vinegar of all varieties! But Louisiana and Crystal have a little more body and flavor.

 

[TnYeti]

Ain't seeing squirrel. Squirrel, I'm thinking bergoo or such. Maybe deep fried..... Dunno. That looks like regular gumbo (throw in what is fresh today).

Am I missing this?!