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-=> Ruth Haffly wrote to Dave Drum <=-
RH> a bit more chopping for a finer chop. I`ll peel, then slice with a
RH> paring knife sometimes as well.
DD> Sometimes if I need garlic slivers I`ll roll the cloves between my
DD> palms to get rid of the husk. Then verrrry carefully make slices on
DD> the long axis. Spread the slices and finish the job of making slivers.
RH> Paring knife all the way for that kind of job, IMO. I could (and have)
RH> use a chef`s knife, or, before I got a proper chef`s knife, the $1.00
RH> all purpose knife I got at a yard sale 40 years ago. It`s about the
RH> same size as a chef`s knife but the top end of the blade is squared
RH> off, not pointed like a proper chef`s knife. Still, it worked well for
RH> all the duties of a chef`s knife, and then some, for about 20/25 years.
My "go-to" all purpose knife is an Old Hickory by Ontario Kife Co. I got
it at a hardware store when I set up housekeeping back in the 1960s. It
cost me U$3.95 at that time. The same knife from Amazon, today, is U$47.
Yikes. Here`s a link
https://www.amazon.com/dp/B000KKIT8U with a good
pixture.
RH> Ouch! I have a mandoline but most often end up slicing with a knife.
DD> If just doing 1 `tater or a single onion I`ll use a knife. If I`m into
DD> quantity, out comes the mandoline. Such as in this recipe ...
DD> Title: Dirty Dave`s Crockpot Chuck Roast Dinner
DD> Categories: Beef, Vegetables, Herbs, Potatoes
DD> Yield: 6 Servings
RH> Very often, even for this amount, I`ll pull out the chef`s knife and
RH> use it. We also have a small (Rada) santoku that I`ll use for smaller
RH> chop jobs.
DD> I`ve done that more times than I can count. But, sometimes it`s sort
DD> of neat to have the machine-like precision that the mandoline gives. I
DD> mean, I spent the $$$, might as well get some use out of it. Bv)=
RH> Stephen would be more apt to grab the mandoline; the precisionist in
RH> our family. (G)
I`m not that much on precision - but, as I said above, "sometimes it`s
sort of neat to have the machine-like precision ..." Then you get into
things like this .... no two alike:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cabbage Rolls w/Mushroom Sauce
Categories: Beef, Pork, Vegetables, Mushrooms, Rice
Yield: 8 servings
1 lg Onion; chopped
1 cl Garlic; crushed (opt)
2 tb Butter
3/4 c Uncooked raw rice
7 oz Ground beef or veal
7 oz Ground pork
1 ts Salt
1/4 ts Pepper
1 Whole head cabbage
Boiling water
2 c Beef broth or stock
298 g (10.5 oz) can cream of
- mushroom soup
Stew chopped onion and garlic in butter in a large
skillet for 3-5 mins.
Add rice, meat, salt, and pepper. Stir just to mix well.
Remove from heat.
Remove core from cabbage.
Place whole head in a large kettle filled with boiling
water. Cover and cook for 3 mins.
Remove softened outer leaves. Take out all large leaves
Cut thick centre stem from each leaf.
Take one large cabbage leaf at a time, put 1 rounded
tablespoonful of meat mixture in centre of a leaf. Roll
leaves, covering stuffing from sides like an envelope.
Put stuffed cabbage leaves with seam down close to each
other on a frying pan. Do not make more than 2 layers.
Combine beef broth and mushroom soup; Pour over cabbage
rolls. Bake in a well heated oven for 1 1/2 hours.
Recipe by: Olg Timokhina
RECIPE FROM:
http://www.ruscuisine.com
Uncle Dirty Dave`s Archives
MMMMM
... D.S.T.? With all this global warming isn`t more daylight a bad thing?
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