[Sca-cooks] Crepe spreaders...

Ian Kusz sprucebranch at gmail.com
Sun Sep 26 18:59:40 PDT 2010


would it be sinful to say, "Yah, you betcha!"?  Or  was I the only one
thinking this?

I actually have no idea.

Ur, mar borg, da indaskindeedoo,
Eh borg dah der dee da mmmmmm-bork-bork-bork!

On Sun, Sep 26, 2010 at 10:02 AM, <yaini0625 at yahoo.com> wrote:

> Are the crepe spreaders the same as lefse spreaders?
> Aelina
>
> Sent via BlackBerry by AT&T
>
> -----Original Message-----
> From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
> Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
> Date: Sun, 26 Sep 2010 09:12:48
> To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
> Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Crepe spreaders...
>
>
> On Sep 26, 2010, at 4:36 AM, Stefan li Rous wrote:
>
> > Adamantius mentioned:
> > <<< By sheerest coincidence I was in a restaurant supply store today
> buying a wok shovel (child made off with ours for his school apartment
> kitchen), and I actually saw for sale a package of five wooden crepe
> spreaders for something like $6.99 US. I didn't buy them, though...>>>
> >
> > Were they all the same size? I assume so, but of course don't know.
> >
> > Why would you need five of them? Perhaps it is a matter of handling and
> shipping costs and one or two might still be $3 or whatever?
>
> Well, in this case they came in a package, so if they were for sale in
> smaller increments, it wasn't at that location. I assume you might need five
> for the same reason you might want several inexpensively-made wooden spoons;
> they looked not to be carefully made from hardwood or anything. I guess you
> want them to be somewhat heat resistant, inexpensive, and if they get
> impregnated with grunge, throw them away. I do suppose to some extent they
> might absorb a little oil and improve with discreet aging versus a brand new
> one, but never having used one, I couldn't say.
>
> And then, of course, it may be assumed that if it's a commercial tool, you
> may have more than one person doing it.
> >
> > Or is there a problem with wooden utensils in a commercial kitchen? Do
> they end up needing to be cleaned often, such that you need several to work
> with while the others are being cleaned? I do assume that you are likely to
> have several of these crepe grills and wish to have one for each. Do wood
> utensils get broken or otherwise made unusable often? I've never worked in a
> commercial food environment.
>
> As mentioned above, there are high-quality, expensive wooden utensils,
> which get well-maintained and last a long time, and then there's the cheaper
> stuff which gets thrown away and replaced frequently. However, if possible,
> it's less cost-effective to do it that way.
>
> Adamantius
>
>
>
>
>
>
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
>                        -- Rabbi Israel Salanter
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
Ian of Oertha



More information about the Sca-cooks mailing list