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L'etoile, Paddington.
Filet de kingfish, puree de panais, bacon fume et petits oignons aigre doux.
Pan-roasted kingfish, parsnip puree, smoked bacon and pickled baby onions.
Taking the opportunity while I’m home to photograph some of the crocheted doilies I made years ago after I first learned crochet from my grandmother. Mum has them distributed liberally all over the house …
These are all a good 15-20 years old - I made these while still in high school, but can’t remember which order they were made in or when.
Perch filets from lake Léman & French fries at the Café de la Poste restaurant in Lutry, canton of Vaud, Switzerland.
One of the entree choices at Club 33... "the classic" so I had to get it (even though the lamb was fabulous)
Painted Filet crochet using three strands of sewing thread Filet pattern in Crochet Magazine Jan 2003
Swatches and images created for my Tall Stitch Virtuosity crochet class: an online class for the first ever virtual Chain Link conference!
Filet de merlu rôti, mousseline de pommes de terre à la coriandre, vinaigrette d'épinard au balsamique.
These knives were made for a friend. The handles are made from off-cuts from the counter of his music store, Metropolitan Music in Seattle, WA. The wood is sycamore which, as it turns out, is not nearly as easy to polish as it's close relative, maple. The blades are Helle stainless from Norway. The sheaths are made of vegetable tanned, 5/6, tooling shoulder, stainless wire and waxed poly thread. My favorite of this run is #5 (third of the filet knives.)
The handles were done this time by grinding a copy of the Helle blade tang from mild steel. I drilled a rough slot in the handle blanks with a 1/16"x6" drill and then burned out the recess for the tang to size by heating the faux tang to cherry red and driving it into the drilled slot. This technique seems to make a much tighter fit to the tang without the disadvantage of the weakness of a glue joint in the handle. It brings the disadvantage of leaving a burn discoloration in the handle around the knife blade.
The handles and sheathes were finished with a combination of linseed oil and Beeswax thinned with turpentine.