SC - CAWL CENNIN CYMRAEG - WELSH LAMB STEW WITH LEEKS
Seton1355@aol.com
Seton1355 at aol.com
Wed Aug 30 09:09:06 PDT 2000
<< Well, that's certainly a good method of cutting them, but then the fact
that the leek is already in layers helps, and what you're talking of is more
of a dicing technique.>>
True, what I discribed is dicing. But I thought that that way, you'd get
pretty close to a dice. (I have a tendency to look over a recipe and then do
what I want to at the moment.) BTW, I recently bought 2 Wusthoffs which I am
enjoying a lot. A good sharp knife certainly makes the job easier! Also, I
bought a Chef's Choice electric knife sharpener. I resharpened 2 boning
knives that my mom bought me 20 years ago. They had gottne too dull for a
honing steel and I stopped using them. But now they are wonderful again.
>>>Adamantius, whose daily mise en place, ........of brunoise garni
(_perfect_ 1/8-........, a job not unlike filleting about a million guppies
>>>
Gutting guppies! The stomach turns!! uggggh
Phillipa
--
Phil & Susan Troy
troy at asan.com >>
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