SC - CAWL CENNIN CYMRAEG - WELSH LAMB STEW WITH LEEKS

[Seton1355@aol.com]

<< 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 >>