jamesp
Cave Dweller
Member since October 2012
Posts: 36,155
|
Post by jamesp on Dec 21, 2014 7:39:18 GMT -5
|
|
snuffy
Cave Dweller
Member since May 2009
Posts: 4,319
|
Post by snuffy on Dec 21, 2014 8:45:20 GMT -5
James,cool article.Never been there,but would be a nice visit.I have one specimen of this flint. snuffy
|
|
Fossilman
Cave Dweller
Member since January 2009
Posts: 20,681
|
Post by Fossilman on Dec 21, 2014 10:42:53 GMT -5
That is some beautiful flint,isn't it!!!!!!
|
|
jamesp
Cave Dweller
Member since October 2012
Posts: 36,155
|
Post by jamesp on Dec 21, 2014 11:05:32 GMT -5
That is some beautiful flint,isn't it!!!!!! Yes, and some is great for knapping and some not. I saw no mention of heat treating, though modern knappers cook it. snuffy's sample is classic form, and it comes in a wide variety of color.
|
|
Fossilman
Cave Dweller
Member since January 2009
Posts: 20,681
|
Post by Fossilman on Dec 21, 2014 15:37:48 GMT -5
Looks like that is next on my to buy list...............Thumbs up
|
|
jamesp
Cave Dweller
Member since October 2012
Posts: 36,155
|
Post by jamesp on Dec 21, 2014 16:17:28 GMT -5
Looks like that is next on my to buy list...............Thumbs up It has a lot of history as a material used by natives. Like Flint Ridge. Found all over east hell where those guys traded it. Comes in a lot of colors and patterns, I guess being silicified dolomite it makes sense, dolomite colorful. For that reason, some should be grainy.
|
|
Sabre52
Cave Dweller
Me and my gal, Rosie
Member since August 2005
Posts: 20,456
|
Post by Sabre52 on Dec 21, 2014 23:59:31 GMT -5
We just had another article on that, not as good, in a local magazine. Pretty neat region. I picked up some of the flint at a knap- in. It's an interesting material. I think the Canadian River Plume comes from an area not far away from the flint site. Ran into a guy selling hunks from his pasture one time and it is very interesting plume. I would've bought a slug of it except the surface stuff he picked up was pretty fractured. Interesting though, some had red, bright yellow and black plume in the same hunk.....Mel
|
|
jamesp
Cave Dweller
Member since October 2012
Posts: 36,155
|
Post by jamesp on Dec 22, 2014 9:11:19 GMT -5
We just had another article on that, not as good, in a local magazine. Pretty neat region. I picked up some of the flint at a knap- in. It's an interesting material. I think the Canadian River Plume comes from an area not far away from the flint site. Ran into a guy selling hunks from his pasture one time and it is very interesting plume. I would've bought a slug of it except the surface stuff he picked up was pretty fractured. Interesting though, some had red, bright yellow and black plume in the same hunk.....Mel You fortunate Texans and your fine agate/chert/wood resources. It is the closest western type agate resource to Georgia that sells good barbecue Texas closest to make drive easier from here. So my interest. Curious why the call it the Canadian River.
|
|
Sabre52
Cave Dweller
Me and my gal, Rosie
Member since August 2005
Posts: 20,456
|
Post by Sabre52 on Dec 22, 2014 12:12:30 GMT -5
James: I've heard a number of stories on the naming. one that makes most sense is, it comes from Rio Canyada. A Canyada in Spanish is a narrow gorge or canyon and the River in question runs in part, through such a canyon. Back in Commiefornia I worked a job at the Canyada Larga Ranch which means "long gorge" in Spanish. Guess the Canyada was Americanized into Canadian. You see a lot of that in Texas.
Talking about BBQ. Yesterday after our ride ( Brrr! really a frigid one!) we went to Hondo's in Fredericksburg. Live rockin music and the best pork ribs ever, almost more than I could eat for $12.95. Texicans really know how to cook up them ribs! Yum Yum!.....Mel
|
|
jamesp
Cave Dweller
Member since October 2012
Posts: 36,155
|
Post by jamesp on Dec 22, 2014 19:07:41 GMT -5
James: I've heard a number of stories on the naming. one that makes most sense is, it comes from Rio Canyada. A Canyada in Spanish is a narrow gorge or canyon and the River in question runs in part, through such a canyon. Back in Commiefornia I worked a job at the Canyada Larga Ranch which means "long gorge" in Spanish. Guess the Canyada was Americanized into Canadian. You see a lot of that in Texas. Talking about BBQ. Yesterday after our ride ( Brrr! really a frigid one!) we went to Hondo's in Fredericksburg. Live rockin music and the best pork ribs ever, almost more than I could eat for $12.95. Texicans really know how to cook up them ribs! Yum Yum!.....Mel Makes sense, Canyada being Spanish. Had to ask, I figured it was not a wash from Canada. Pork is rare in some parts of Texas. Some areas are so big on beef BBQ. Probably cattle country.
|
|
Sabre52
Cave Dweller
Me and my gal, Rosie
Member since August 2005
Posts: 20,456
|
Post by Sabre52 on Dec 22, 2014 22:03:00 GMT -5
James, back in Commiefornia, beef tri-tip ( Santa maria BBQ) was the most common BBQ. Here everyone serves a lot of beef briscut but pork, turkey or chicken seem equally popular. And of course, fried everything. Never has chicken fried steak as good as they make at several places close around here. Just like my dear ole mom used to cook up when I was a kid. She was a north Texas ranch gal from Pampa, Texas and man that ole gal could cook. Food round these parts sure as hell beats out all that nuevo cuisine fru fru sissy health food sh*t we had back in Ojai *L*.
Lots of cattle here ( we run Charolais, Beefmaster and Angus) but this is all German country and lots of sheep and goats too. Never noticed any shortage of pork and lots of exotic and wild game meat too. The wife's favorite except for sausage of any kind, (she's of German/English extraction) is Axis burger. Got to admit, that's right fine eatin and I don't much like wild game...Mel
|
|
jamesp
Cave Dweller
Member since October 2012
Posts: 36,155
|
Post by jamesp on Dec 23, 2014 0:15:18 GMT -5
Sabre52The old style over night cook out in a large pit is disappearing. The brothers still do most of that old style method, and that's the best barbecue around. Small towns and rural areas still cook the old way, but it is disappearing there too. So the soul BBQ is about as good as it gets around here, and it might be some of the best there is. Several guys set up at a busy gas station on wednesday and spend all night cooking and serving for 4 days. Then they crash for 3 days. That is well worth the 10 mile drive. Then there is 4 Jamaican grills within 12 miles. Two of them smoke over night, also over hardwood. yum It is a tradition to cook and party, old style cooking going way back. A social engagement.
|
|