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The food thread
The food thread
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Old 26th August 2012, 11:37 AM   #1221
costis_n is offline costis_n  Greece
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Quote:
Originally Posted by tinitus View Post
ahh, a challenge
I decided to give it a try

the tomato only got half way throug
too small knife

but I decided to try a different approach
tomato is lying there on its own, like you see it
nothing to hold it
chop, and the top came off
and surpricingly, the tomato didnt move

guess Im gonna eat some tomato now
bread, butter, tomato and salt, very nice on a hot day
if you want more, top up with chili sauce and fresh green salad
Forget the butter, use olive oil, add oregano, thank me later
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Old 26th August 2012, 11:38 AM   #1222
tinitus is offline tinitus  Europe
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The food thread
its nothing to do with any of it

its the knife that 'decides' for you how to
and thats mainly the size and shape
design matters, every inch of it
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Old 26th August 2012, 12:56 PM   #1223
regiregi22 is offline regiregi22  Europe
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Quote:
Originally Posted by tinitus View Post
guess Im gonna eat some tomato now
bread, butter, tomato and salt, very nice on a hot day
if you want more, top up with chili sauce and fresh green salad
I guess that if you have used pure silver to made the blade, it would have an smoother and more detailed top end flavour. How can you describe the microdetails of your knife?
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Old 26th August 2012, 01:45 PM   #1224
tinitus is offline tinitus  Europe
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The food thread
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Originally Posted by regiregi22 View Post
How can you describe the microdetails of your knife?
like a feather
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Old 26th August 2012, 04:11 PM   #1225
jacco vermeulen is offline jacco vermeulen  Netherlands
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Quote:
Originally Posted by regiregi22 View Post
I guess that if you have used pure silver to made the blade, it would have an smoother and more detailed top end flavour.
Plus every tomato slice will make the blade look prettier.
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Old 26th August 2012, 08:27 PM   #1226
Cassiel is offline Cassiel  Libya
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I once cut up a watermelon with a wood saw. To get to the juicy parts of things I would use almost any tecnique.
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Old 26th August 2012, 09:56 PM   #1227
jackinnj is offline jackinnj  United States
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The food thread
Too hot to braise ribs a la Alton Brown?
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Old 27th August 2012, 07:58 AM   #1228
regiregi22 is offline regiregi22  Europe
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Originally Posted by Cassiel View Post
I once cut up a watermelon with a wood saw. To get to the juicy parts of things I would use almost any tecnique.
I recently realized that Piel de sapo watermelons are called the same way abroad Spain,
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Old 27th August 2012, 01:58 PM   #1229
Cassiel is offline Cassiel  Libya
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Americans don't enjoy that kind of melons. Theirs is smaller and not as tasty.



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Old 27th August 2012, 05:11 PM   #1230
scott wurcer is offline scott wurcer  United States
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The food thread
Quote:
Originally Posted by Cassiel View Post
Americans don't enjoy that kind of melons. Theirs is smaller and not as tasty.
Unless of course you have access to the farm.
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