Tod's Blog

Adventures with family & friends and other things I'm passionate about…

Archive for December, 2012

Annual Kershaw Warehouse Knife Sale- No Cutting

Posted by todblog on December 2, 2012

November 30, 2012

Never put the alarm clock on the night stand next to your bed. If you’re serious about getting up for something on time put the alarm clock across the room. I break that rule all the time. It was no different on Friday morning when the alarm went off at 5am. I lay in bed thinking if I really wanted to drive up 2-1/2 hrs up to the Kershaw Knife Sale. It happens every year the weekend after Thanksgiving. They bring their overstock, blems, clearances all out for the public to buy at tremendous discounts. While you’re shopping you can leave previously bought knives with the sharpening department and they’ll have them ready for you when you leave. If you have any warranty work to have done on your old Kershaw knives they’ll have those done too.

I decided to jump out of bed and hit the road since the sale only happens once-a-year and it would be fun to see all the knives and other gear for sale. I grabbed all our Kershaw kitchen knives and a few other pocket and hunting knives and threw them in a backpack. At least I could get my knives sharpened. I knew my late departure was going to mean standing in a long line. However, the forecast for rain showers made me think it would keep the crowd down. WRONG!

Knife enthusiasts are hard core to say the least. The weather man turned out to be wrong again. It was very pleasant and there were a bunch of people in front of me. It was 8:30am and there was a line about 200 yards long in front of me. There were babies, toddlers, moms and dads and lots of outdoor-types and chefs standing in line. People were pretty considerate of others as I didn’t see too much cutting in line. Although courteous behavior could’ve been due to a real or perceived fear of getting shanked by someone waiting to get their dull knife sharpened. Don’t know. But, I do know there is truth to the saying, “An Armed Society Is a Polite Society”.

The doors opened at 9am and the line in front of me shrunk to about 70 yards. I was getting close to “the promised land”.  Looking behind me, I saw the line had not changed since the early morning. There were a bunch of people who came after me. It took about 2 hours to finally make it into the factory. I thought this must be part of Kershaw’s strategy, people wait a long time in line and when they get in are they just going to browse? NO WAY. After waiting in line for a few hours, you’re gonna buy stuff for sure. Especially if you traveled any distance to get there on top of that waiting in line. That would be me.

Nice thing about the annual knife sale (besides the deals) is the Kershaw staff is super nice and friendly. They pass out lucky numbers as you enter the factory for hourly prize drawings and there are an endless amount of band-aids at each station should you find your finger bleeding. They are very service oriented and are all in the Christmas spirit. One employee told me that people seldom leave the company once they get a job there. There are over 300 employees at the factory and it seems they all love working there and it shows.

Getting in line at 8:30am, just a little late...

Getting in line at 8:30am, just a little late…

About 200 yards of line in front of me with 30 minutes before the doors open

About 200 yards of line in front of me with 30 minutes before the doors open

Another view of the line with cars parked down the street

Another view of the line with cars parked down the street

Entrance in sight, almost there! Two more hours...

Entrance in sight, almost there! Two more hours…

Finally in!

Finally in!

Kitchen Knife Section

Kitchen Knife Section

Small Pocket Knife Section

Small Pocket Knife Section

Large Folding Knives Section

Large Folding Knives Section

Friendly Checkout Staff

Friendly Checkout Staff

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Posted in 2012, Stories | Tagged: , , , , , , , , , , , , | 1 Comment »

Goose Rolls

Posted by todblog on December 1, 2012

December 1, 2012

This recipe was given to me from a hunting buddy who really enjoys eating wild game. We hunt geese a lot together (see man-law-violation). The thing about this recipe, it’s so outstanding. People who’ve eaten geese before and walked away saying,”Why?” are hard pressed to believe you could ever make it taste good. WRONG. This tasty recipe has had anyone who has ever tried it coming back for multiple servings. I made the mistake of taking a container of these rolls to a landowner who allows me to hunt geese on his place. He doesn’t get too excited about hunting geese. After he cooked up the goose rolls, he told me, “I might have to take up goose hunting, those things were restaurant quality!” I fear I may have “shot myself in the foot” and lost my hunting spot…

Anyhow, give this a try, you won’t regret it. Geese are more than just flying jerky strips!

Ingredients:

Teriyaki sauce (best is made from scratch, equal parts soy sauce and sugar, smashed/sliced ginger root {thumb size} and smashed/sliced 6 garlic cloves, tablespoon sesame oil)

Sweet round onion

Sweet bell peppers (yellow, orange, green)

Jalapeno cheese (can substitute pepper jack)

Thick sliced bacon

Toothpicks

Slice 1/4″ thick pieces of goose breast across the grain and follow any feathers in the meat to remove any shot pellets. You can pound it with a mallet to tenderize it. Take all of the sliced meat and soak it in teriyaki sauce overnight.

Assemble rolls:

Slice peppers and onion lengthwise.

Slice cheese into 1/2″ sticks.

Layout bacon strip, place goose strip across bacon followed by bell peppers and slices of sweet onion and place cheese stick in center. Roll bacon around everything and try to center cheese in middle. Skewer the roll with two toothpicks to hold everything together. Make a whole pan of them and grill them on the barbecue. Watch heat to safeguard from bacon grease catching on fire. Keep a water pistol handy. Goose cooks fast and can be pulled from the grill in 10-15 minutes. Serve and enjoy. The cheese will ooze out from the center and blend with the teriyaki goose and bacon for a wonderful flavor. Best eaten with a fork and knife and a glass of your favorite red wine.

Preparing Goose rolls starts long before the kitchen

Preparing Goose rolls starts long before the kitchen

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Goose breast meat marinading in teriyaki sauce overnite

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Assembling the goose roll with peppers, onion, cheese and teriyaki goose breast.

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Goose rolls ready to grill!

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Grill on med-hi flame and close the lid. If you see lots of smoke, it’s likely a grease fire from the bacon dripping. Fight back any flare ups with a water pistol. It’s like a second hunt…

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Goose rolls ready to eat. These things are KILLER!

Winstongeese

More goose rolls coming up…

Posted in 2012, Recipes and Stuff, Stories | Tagged: , , , , , , , , , , , | 1 Comment »