SC - fresh eggs?

[Philip & Susan Troy]

Stefan li Rous wrote:
> 
> Adamantius said:
> > LrdRas at aol.com wrote:
> > > Seton1355 at aol.com writes:
> > > <<  But I thought that that way, you'd get
> > >  pretty close to a dice.  >>
> > >
> > > You would but dice and shred are as different as black and white.....
> >
> > Nah, dice are just reelly reelly short shreds ;  )
> 
> Huh? Then how big are diced meat chunks? My first thought was between
> 1/8 and 1/4 inch on a side. And that, at least in two dimensions, is
> much bigger than what I think of as shreds. For shreds I was thinking
> of Pencil lead size or thinner and about 1/2 to an inch long.

That seems a little extreme to me. Okay, let's think of it this way:
this is fairly common, but I don't think there are any hard and fast
universal definitions here. Dice can be anywhere from about 1/32 inch to
about 3/4 inch, after (above) which they become simply cubes. Usually
dice are foods that can be cut to size and shape and remain that way;
you won't find a lot of recipe references to diced raw meat, for example.

Shreds seem to tend to be anything, again, from very thin, like 1/32
inch, up to perhaps 1/4 inch, after which they are sticks or batons. A
typical length would be 2 inches long, but both more and less are
common. 

For this stew, I think I'd reduce the leek to as close to 1/8 x 1/8 x 1
1/2 inches as possible. No particular reason other than my own
aesthetic, YMMV.  

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com