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Post by BHU on Jan 22, 2019 17:46:16 GMT -5
I picked up an inexpensive spiralizer at Walmart. www.walmart.com/ip/1-Spiral-Vegetable-Slicer-Chopper-Shredder-Spiralizer-Veggie-Pasta-Maker-Fruit/126961621It is very handy. I spiralize zucchini and carrots since no knife could ever get them cut into noodles. This thing is small can easily be kept on a shelf in one of my kitchen cabinets or even go into my drawer with my spoon, knife and fork. I use it every Sunday since I always make sauce either with Italian sausage or healthy chicken/turkey meatballs. Vieni a mangiare al mio tavolo! It ain't Sunday without pasta! |
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Post by Clipper on Jan 22, 2019 18:05:17 GMT -5
Spoken like a true Italian. On Saturday afternoons or early Sundays when we lived on Herkimer Road I could always smell my neighbor Katy's "gravy cooking for the Sunday pasta dinner. That was the first person that I ever heard call the sauce gravy. If it tasted half as good as it smelled, it was an awesome sauce. The aromas were always enough to make you hungry. If it wasn't Katy cooking, it was one of the other neighbor's great Italian cooking that I could smell. We had Prestigiacomo's, Arcuri's , the family that ran the pizza joint on the busy corner, and the Altieri's, all on our little dead end street.
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Post by Deleted on Jan 22, 2019 21:49:32 GMT -5
Kit mentioned he used a Chef's Knife so I checked them out and bought on today and are they nice to use so much so that I peeled and sliced an onion and red pepper with ease as I made my Chicken Scarpariello for supper tonight.
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Post by Clipper on Jan 23, 2019 8:48:47 GMT -5
My dad cherished a chef's knife that I purchased for him for Christmas one year back in the 60's. It was made by a company named something or other Henckel. He always treasured the knife and only used it mainly to carve meat. I inherited it when he came to live with us after my mom died. My maternal grandfather managed Brayton's hotel and restaurant supply on Hotel St, and I worked there one summer in the shipping and receiving department, putting up orders, and helping with deliveries. It sits in a drawer in our hutch, still wrapped in a soft, chamois like material, and kept in it's original dog eared box. I think I paid 25 or 30 dollars for it with an employee discount. That was almost a weeks pay for me at the time. The same knife today probably costs 3 or 4 times that much. I think I have used it only once since dad passed away. The fact that I bought it for him as a gift and that he took such pride in caring for it, makes it more of an heirloom than a knife to be used. He always said that it was "well balanced."
I use the chef's knife that came in an inexpensive Farberware knife block set that we bought a couple of years ago. I don't think I have ever paid attention to whether it is well balance or not. We use it mostly to cut veggies. It is handy for slicing items such as cucumbers and celery quickly with a blade curved just right to use with a rocking motion. It serves it's purpose and the only special care it ever gets is that I sharpen it occasionally along with a carving knife that I like with a oil stone that I have used for years to sharpen my filet knives and hunting knife.
Kit is a gourmet cook with an appreciation for such an item as a quality chef's knife and probably gets great joy out of using it. He would probably fall over and faint if he saw me prying apart frozen sausage patties with my chef's knife. I just have never paid much attention to anything other than my hunting and fishing knives.
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Post by Deleted on Jan 23, 2019 11:24:42 GMT -5
Like that Hair replacement commercial says: I love my chef's knife!
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Post by Clipper on Jan 23, 2019 12:10:11 GMT -5
Like that Hair replacement commercial says: I love my chef's knife! Hmmm. I thought that quote was attributed to Lorraine Bobbit.  |
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Post by Deleted on Jan 23, 2019 17:02:21 GMT -5
Maybe Kit and I can mate and produce little sous chef's!
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