Text 31162, 83 rader
Skriven 2012-11-21 16:25:09 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31145 av MICHAEL LOO (1:123/140)
Ärende: too costly 587
======================
Hi Michael,

 RH> Before I got that chef's knife, my all around one was one I got for
 RH> $1.00 at a yard sale in San Angelo, TX in spring of 1984. It had a
 RH> squared off blade.

 ML> When I was staying with my conductor Bill, the knives were so
 ML> nasty that Clean Dave went and got a bunch of actually quite
 ML> respectable ones at 15c-25c each at a yard sale. They've been
 ML> the standard set there ever since, 3 1/2 years later. While

Somebody didn't know they were getting rid of good stuff? I think most
of what my parents have, if not all, is what they got for wedding gifts
back in 1950. Most of it hasn't been properly sharpened in almost that
long either.

 ML> cooking at my other conductor Bob's, I found a particularly
 ML> easy to use butcher knife with good balance and a terrific
 ML> edge; it was of a style I don't see any more, with a big
 ML> curved, rounded blade like a machete; turns out Bob's
 ML> grandfather used to do some butchering out on the farm, and
 ML> this was the main utensil. Point being that a lot of the
 ML> older designs had a lot going for them, plus they were pretty
 ML> rugged and long lasting.

Probably not a knife I could handle easily. I've got the problem of
small hands (can't even comfortably reach an octave on a piano) so if
the knife is too big/heavy, I can't use it.

 ML>  Used that so much that Steve had to repair the
 RH> handle several times as I didn't want to give it up. It's still in my
 RH> knife block today, to be grabbed when the regular chef's knife is
 RH> dirty.

 ML> Sounds like I might be inclined to use it in preference to
 ML> a regular chef's knife!

I suspect you would use it, especially if I'm working the chef's knife.
(G) It's still a good knife.

 ML> boots, Limmers, but now I can't even tell you where they are -
 ML> if I wore them today, my ankles would give out in short order.
 RH> I never had any brand name hiking boots.

 ML> I wasn't going to get them, but the woman I was dating at the
 ML> time told me that if you didn't have this brand of boot, you
 ML> wouldn't be taken seriously as an Alpinist. Not that that was
 ML> any huge deal to me, but I took the cue and got the boots.

As if you ever thought you would be a serious Alpinist? Sounds like she
was a boot snob, if there is such a thing. (G)

 ML> They claim to be something like the best knives in the world,
 ML> and I sort of roll my eyes at that. They are good sharp knives,
 ML> but way too light and way too expensive for me.
 RH> Too expensive for me, don't know about the weight. The knife I have
 RH> has (for me) a good heft to it, somebody else might think it too
 RH> lightweight. Some of the cleaver type ones we have are too heavy for
 RH> me to use comfortably but not this knife.

 ML> You might like these; they make you feel agile.

 ML> Pastel de tamal con chipotle
 ML> cat: Mexican, main, corn
 ML> servings: 6

I'd leave out the cilantro (for Steve's sake) and use my own corn bread
recipe instead of a boxed mix. Otherwise it looks pretty good. I made
something similar years ago--made chili, put it into a 13x9 pan & corn
bread batter over top of that. Then baked it, had tamale pie for supper.
That was before we really started getting into the hotter peppers so I'd
kick it up some now.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

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