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Produce => Recipes => Topic started by: tim on July 01, 2009, 16:14:38

Title: It's the last 1/4" that's a bit tricky!!
Post by: tim on July 01, 2009, 16:14:38
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Title: Re: It's the last 1/4" that's a bit tricky!!
Post by: asbean on July 01, 2009, 17:45:29
If you don't cut yourself, you'll catch a fingernail  :) :) :) :)
Title: Re: It's the last 1/4" that's a bit tricky!!
Post by: Barnowl on July 01, 2009, 18:03:42
Dice for a Spanish omelette...
Title: Re: It's the last 1/4" that's a bit tricky!!
Post by: tomatoada on July 02, 2009, 20:27:49
I would regard it as the slicers perk and it would vanish.
Title: Re: It's the last 1/4" that's a bit tricky!!
Post by: PurpleHeather on July 03, 2009, 22:15:10
That is the bit which gets chopped up into little pieces and is then added to

fried rice
omlette
Quiche
Mushroom soup (campbells) for a pasta sauce

Or is
Added to left over chicken for a chicken and ham pie
bubble and squeak and served with a fried egg
freshly cooked peas hot or cold with vinigret as a salad

add to potato salad, put into a mould and serve on crisp lettuce as a cheap starter.

It also helps the flavour of chicken liver pate if you do it in a blender.

Nothing gets wasted.




Title: Re: It's the last 1/4" that's a bit tricky!!
Post by: tim on July 04, 2009, 07:27:27
Waste?? You don't know me!!

Actually, it got carved like the rest. held flat with the back of a fork,
Title: Re: It's the last 1/4" that's a bit tricky!!
Post by: PurpleHeather on July 04, 2009, 22:01:47
Quote from: tim on July 04, 2009, 07:27:27
Waste?? You don't know me!!

Actually, it got carved like the rest. held flat with the back of a fork,
smartie pants
Title: Re: It's the last 1/4" that's a bit tricky!!
Post by: tim on July 05, 2009, 08:47:22
Well I paid a lot for that knife & I have to push it to the limit!