Allotments 4 All

Yes bennett you're right, glass is good for pastry, but I'm still not convinced that laminated boards aren't just a means of using up offcuts. ;D

Geoff.

Quote from: Digaround on April 14, 2006, 20:13:25
My father who was a butcher all his life swore by 2 things, the best quality knife you can afford and a "steel", which he used  for all his knifes, and has his son i was "schooled" (by him) in the art of honing my knife properly.

I for one would not use any thing else for my knifes, and have passed this "skill" on to my son's and would hope that they in turn will pass it on to their's.

Really enjoyed this post Digaround, I do believe that these are essential life skills - in the same way as sawing wood, beating egg whites by hand, making pastry ditto, growing food, filleting fish, boning meat - I do hope your sons appreciate your 'passing it on' :) I've never mastered the steel, and regret it. No.1 son is hoping to apprentice himself to a butcher in Australia for a few months. When he comes back, he will teach me.

You mean people don't beat egg whites by hand, Sprout??

Now if I had a copper bowl, I would! ;)

No mention of marble chopping boards yet.....I've got 2 largish slabs permanently on work surfaces - were originally for the hearth-thingy under gas/electric fires & I was given them thinking to make garden tables out of them, but then......  One's for meat or fish, other for veggies. Marble's traditionally the best surface for making pasta, too 8)

Got my father's steel for my two old & trusty knives.

Use a whisk for egg whites - never thought of using my hands :-\

Survival Training, Lishka!

or, Field Meringues (and I bet you thought they were mushrooms!) ;D

Quote from: Alishka_Maxwell on April 15, 2006, 18:56:39
No mention of marble chopping boards yet.....

forgot - got one of those as well...