| wff_ng_7 |
I've got a few cooking tools that are rather obscure in a way and whose
function might not be obvious to the average person... or even someone that
cooks. Here are pointers to pictures of two of them:
http://mysite.verizon.net/bcp_public/tool1.jpg
http://mysite.verizon.net/bcp_public/tool2.jpg
The first is for a food that although is extremely common, serving it cooked
in this way has fallen out of fashion. In any case, the tool would still be
odd to someone used to eating this food cooked this way.
The second is for another food that is extremely common, but in today's age
of "industrial" food production, this preparation step is not often done at
home.
I'll post the function of these two tools in a response.
Anyone else got odd ball cooking tools they use?
--
( #wff_ng_7# at #verizon# period #net# )
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| Wayne Boatwright |
On Sat 12 Nov 2005 10:36:30a, Thus Spake Zarathustra, or was it wff_ng_7?
> I've got a few cooking tools that are rather obscure in a way and whose
> function might not be obvious to the average person... or even someone
> that cooks. Here are pointers to pictures of two of them:
>
> http://mysite.verizon.net/bcp_public/tool1.jpg
> http://mysite.verizon.net/bcp_public/tool2.jpg
>
> The first is for a food that although is extremely common, serving it
> cooked in this way has fallen out of fashion. In any case, the tool
> would still be odd to someone used to eating this food cooked this way.
>
> The second is for another food that is extremely common, but in today's
> age of "industrial" food production, this preparation step is not often
> done at home.
>
> I'll post the function of these two tools in a response.
>
> Anyone else got odd ball cooking tools they use?
I have no idea what the first item is and without your saying it was for
serving something, I would have said it was some kind of "tamper".
I believe the second item is a fish scaler.
A tool I often use in in the following pic. Friends who have seen it in my
kitchen drawer always ask what it is.
http://tinyurl.com/bw833
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
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| wff_ng_7 |
"wff_ng_7" <nosuchuser@invalid.gov> wrote:
> http://mysite.verizon.net/bcp_public/tool1.jpg
This tool is for soft boiled eggs... which aren't eaten all that often these
days, for safety reasons among others. This is a very clever version of a
tool called an egg topper, used to cut off the top of a soft boiled egg. One
places the open cup shaped end (at the left) on top of the egg. One then
pulls on the ball shaped plunger handle to the right and holds it. Then
while keeping the tool on top of the egg, one release the plunger. When the
plunger hits bottom, the momentum of it propels the round cup shaped end
into the egg, fracturing the shell in a very fine line. One then cuts off
the top of the egg with a small knife. The soft boiled egg now has a very
even hole in the top for spooning out its contents.
Using this tool does take some practice... do it wrong and the egg ends up
as one smashed gooey mess!
This tool is made in France, and today goes for a pretty penny.
> http://mysite.verizon.net/bcp_public/tool2.jpg
This is an old fish scaler my father gave me. It seems most people these
days buy fish that have already been scaled and cleaned. I prefer to do that
job myself, and my local seafood market sells most fish intact.
The unusual aspect of this fish scaler is the cover over the ridged scaling
blade. It is meant to catch the scales as they come off. Invariably scales
go flying everywhere, and although they still do using this scaler, the
problem is much reduced.
I went looking for a good fish scaler several years ago, and really couldn't
find that many out there. I guess because people don't do this themselves
anymore. I remembered my father had one that we used in the mid-1960s when
we used to go fishing. I asked him if he still had it and he gave it to me.
This one says "Scale Snare - Pat Pend" on it, and has a 49 with a circle
around it in purple ink. I presume it cost 49 cents.
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| Edwin Pawlowski |
Newsgroups: rec.food.cooking
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Xref: spool6-east.superfeed.net rec.food.cooking:1124929
"wff_ng_7" <nosuchuser@invalid.gov> wrote in message
>> http://mysite.verizon.net/bcp_public/tool1.jpg
>
> This tool is for soft boiled eggs... which aren't eaten all that often
> these days, for safety reasons among others.
I still eat soft boiled at east once or twice a week. I've been doing it
close to 60 years and have no plans to stop. Even when eggs had a bad rap
for cholesterol, I continued to eat them in one form or another about 5 days
a week, along with toast and real butter. This morning I had a scrambled
egg with cheese and two pieces of toast with butter.
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| wff_ng_7 |
"Wayne Boatwright" <waynesgang@waynes.gang> wrote:
> A tool I often use in in the following pic. Friends who have seen it in
> my
> kitchen drawer always ask what it is.
>
> http://tinyurl.com/bw833
I don't know for sure, but is it for decorating cakes... to put a grooved
design in the icing or something?
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| wff_ng_7 |
"Edwin Pawlowski" <esp@snet.net> wrote:
> I still eat soft boiled at east once or twice a week. I've been doing it
> close to 60 years and have no plans to stop. Even when eggs had a bad rap
> for cholesterol, I continued to eat them in one form or another about 5
> days a week, along with toast and real butter. This morning I had a
> scrambled egg with cheese and two pieces of toast with butter.
I don't eat soft boiled eggs that often... but I do eat some form of eggs
soft cooked in one way or another once or twice a week. Today it was soft
boiled, so I got my tool out. Last weekend was poached. Other times it's an
omelette, or fried sunny side up. They are too good a treat to pass up. My
sister, by contrast, considers eggs torture, and only uses them in baking,
etc.
--
( #wff_ng_7# at #verizon# period #net# )
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| aem |
wff_ng_7 wrote:
>
> This tool is for soft boiled eggs... which aren't eaten all that often these
> days, for safety reasons among others. This is a very clever version of a
> tool called an egg topper, used to cut off the top of a soft boiled egg. [snip]
>
> Using this tool does take some practice... do it wrong and the egg ends up
> as one smashed gooey mess!
> [snip]
I remember it was sort of fun to eat a soft boiled egg out of its
shell. But my usual way with them is to tear up a piece of buttered
untoasted bread into a bowl. Then crack the top off the eggs with a
knife and scoop the egg out with a spoon onto the bread, mix it all
together. Plenty of salt and pepper. Comfort, sloppy food. Don't
think I've ever done it that way out at a restaurant.... -aem
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| sf |
On 12 Nov 2005 18:51:52 +0100, Wayne Boatwright wrote:
> On Sat 12 Nov 2005 10:36:30a, Thus Spake Zarathustra, or was it wff_ng_7?
>
> A tool I often use in in the following pic. Friends who have seen it in my
> kitchen drawer always ask what it is.
>
> http://tinyurl.com/bw833
That's for decorative icing, isn't it?
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| sf |
On Sat, 12 Nov 2005 17:53:29 GMT, wff_ng_7 wrote:
>
> The unusual aspect of this fish scaler is the cover over the ridged scaling
> blade. It is meant to catch the scales as they come off. Invariably scales
> go flying everywhere, and although they still do using this scaler, the
> problem is much reduced.
Call me backward, but I thought knives made perfectly good fish
scalers.
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| wff_ng_7 |
"sf" <see_reply_address@nospam.com> wrote:
> Call me backward, but I thought knives made perfectly good fish
> scalers.
They do particularly if the fish scaler isn't too great. I was using a knife
before I got this fish scaler from my father. This one's an improvement over
a knife, but not necessarily because of the cover to catch scales. I guess
the pointy teeth in a good configuration do a better job than a knife.
I wonder if this "Pat Pend" device ever got a patent. Often I will look up a
patent number I see on a device to see what its claim to fame is. It's
pretty easy if you have the number, but on really old devices that just have
a patent date, it's a bit more work. The patent office (USA) web site is at:
http://www.uspto.gov/
Two antique devices that I have that I looked up their patents are an
odorless skillet (1893) and a pressure cooker (1832). Some of the patents
make entertaining reading, as it is clear now the patentable feature is
absolutely worthless... as in my odorless skillet.
--
( #wff_ng_7# at #verizon# period #net# )
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| ~patches~ |
Wayne Boatwright wrote:
> On Sat 12 Nov 2005 10:36:30a, Thus Spake Zarathustra, or was it wff_ng_7?
>
>
>>I've got a few cooking tools that are rather obscure in a way and whose
>>function might not be obvious to the average person... or even someone
>>that cooks. Here are pointers to pictures of two of them:
>>
>> http://mysite.verizon.net/bcp_public/tool1.jpg
>> http://mysite.verizon.net/bcp_public/tool2.jpg
>>
>>The first is for a food that although is extremely common, serving it
>>cooked in this way has fallen out of fashion. In any case, the tool
>>would still be odd to someone used to eating this food cooked this way.
>>
>>The second is for another food that is extremely common, but in today's
>>age of "industrial" food production, this preparation step is not often
>>done at home.
>>
>>I'll post the function of these two tools in a response.
>>
>>Anyone else got odd ball cooking tools they use?
>
>
> I have no idea what the first item is and without your saying it was for
> serving something, I would have said it was some kind of "tamper".
>
> I believe the second item is a fish scaler.
That's what I thought it was too. We have a fish scaler but not quite
as fancy.
>
> A tool I often use in in the following pic. Friends who have seen it in my
> kitchen drawer always ask what it is.
>
> http://tinyurl.com/bw833
>
>
That's an easy one Wayne. It's a comb for those fancy paint finishes
they show on the home improvement shows :)
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| sf |
On 12 Nov 2005 10:52:24 -0800, aem wrote:
>
> I remember it was sort of fun to eat a soft boiled egg out of its
> shell.
For me, removing the soft boiled egg from the shell whole is more fun.
I like my yolk runny and the white set.
> But my usual way with them is to tear up a piece of buttered
> untoasted bread into a bowl. Then crack the top off the eggs with a
> knife and scoop the egg out with a spoon onto the bread, mix it all
> together. Plenty of salt and pepper. Comfort, sloppy food. Don't
> think I've ever done it that way out at a restaurant.... -aem
Try your soft boiled egg on taost with some cottage cheese... that's
comfort food for me - (layer) toast > cottage cheese > soft boiled
egg. Smush the egg into the cottage cheese, cut and eat.
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| ~patches~ |
wff_ng_7 wrote:
> "wff_ng_7" <nosuchuser@invalid.gov> wrote:
>
>
>> http://mysite.verizon.net/bcp_public/tool1.jpg
>
>
> This tool is for soft boiled eggs... which aren't eaten all that often these
> days, for safety reasons among others. This is a very clever version of a
> tool called an egg topper, used to cut off the top of a soft boiled egg. One
> places the open cup shaped end (at the left) on top of the egg. One then
> pulls on the ball shaped plunger handle to the right and holds it. Then
> while keeping the tool on top of the egg, one release the plunger. When the
> plunger hits bottom, the momentum of it propels the round cup shaped end
> into the egg, fracturing the shell in a very fine line. One then cuts off
> the top of the egg with a small knife. The soft boiled egg now has a very
> even hole in the top for spooning out its contents.
>
> Using this tool does take some practice... do it wrong and the egg ends up
> as one smashed gooey mess!
>
> This tool is made in France, and today goes for a pretty penny.
>
>
>> http://mysite.verizon.net/bcp_public/tool2.jpg
>
>
> This is an old fish scaler my father gave me. It seems most people these
> days buy fish that have already been scaled and cleaned. I prefer to do that
> job myself, and my local seafood market sells most fish intact.
>
> The unusual aspect of this fish scaler is the cover over the ridged scaling
> blade. It is meant to catch the scales as they come off. Invariably scales
> go flying everywhere, and although they still do using this scaler, the
> problem is much reduced.
>
> I went looking for a good fish scaler several years ago, and really couldn't
> find that many out there. I guess because people don't do this themselves
> anymore. I remembered my father had one that we used in the mid-1960s when
> we used to go fishing. I asked him if he still had it and he gave it to me.
> This one says "Scale Snare - Pat Pend" on it, and has a 49 with a circle
> around it in purple ink. I presume it cost 49 cents.
You can still find fish scalers wherever fishing is big business. They
are fairly common here because a good portion of the population fishes.
Pat Pend means the patten on the design was pending so using the
*Scale Snare* you might be able to find out if the patten was granted.
The 49 inside the circle could be the price, the year made, or number of
the item. You would need to do further research to find out which it
is. Nice find!
>
>
>
>
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| Melba's Jammin' |
In article <Xns970C6E834D7DBwaynesgang@217.22.228.19>,
Wayne Boatwright <waynesgang@waynes.gang> wrote:
>
> I believe the second item is a fish scaler.
I was thinking it was something Margaret used for stringing - or is it
de-stringing - celery.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.
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| ~patches~ |
aem wrote:
> wff_ng_7 wrote:
>
>>This tool is for soft boiled eggs... which aren't eaten all that often these
>>days, for safety reasons among others. This is a very clever version of a
>>tool called an egg topper, used to cut off the top of a soft boiled egg. [snip]
>>
>>Using this tool does take some practice... do it wrong and the egg ends up
>>as one smashed gooey mess!
>>[snip]
>
>
> I remember it was sort of fun to eat a soft boiled egg out of its
> shell. But my usual way with them is to tear up a piece of buttered
> untoasted bread into a bowl. Then crack the top off the eggs with a
> knife and scoop the egg out with a spoon onto the bread, mix it all
> together. Plenty of salt and pepper. Comfort, sloppy food. Don't
> think I've ever done it that way out at a restaurant.... -aem
>
We still eat them once in awhile. We have a couple sets of antique egg
cups to hold the eggs.
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| ~patches~ |
sf wrote:
> On Sat, 12 Nov 2005 17:53:29 GMT, wff_ng_7 wrote:
>
>
>>
>> The unusual aspect of this fish scaler is the cover over the ridged scaling
>> blade. It is meant to catch the scales as they come off. Invariably scales
>> go flying everywhere, and although they still do using this scaler, the
>> problem is much reduced.
>
>
> Call me backward, but I thought knives made perfectly good fish
> scalers.
If you don't want to scale the fish, filet it by holding your knife at
an angle to and just under the flesh then careful cut the flesh away
from the skin. No skin and no scaling :) This is from years of fishing
experience and the way I taught my kids to clean fish. This is only
good for those fish big enough to filet and those where you don't want
the skin on.
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| Andy |
wff_ng_7 wrote:
> Anyone else got odd ball cooking tools they use?
>
Here's a tool that I don't know what it's for. I've used it to break bags
of ice cubes apart.
I posted this to a.b.f but it "stumped the band."
http://tinypic.com/fm6irp.jpg
Andy
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| Mark Thorson |
Andy wrote:
>
> Here's a tool that I don't know what it's for. I've used it to break
> bags of ice cubes apart.
>
> I posted this to a.b.f but it "stumped the band."
>
> http://tinypic.com/fm6irp.jpg
>
> Andy
What are the words on the handle in the lower picture.
Is the oblong hole large enough to be a bottle opener?
If so, unless the intended use also requires something
from a bottle, this must be some sort of all-purpose
tool for camping or something. Like a bottle-opener/
chisel/hatchet/carrot grater/fish scaler/tent peg puller.
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| OmManiPadmeOmelet |
In article <Xns970C984E9F2Cnospamdotcom@216.196.97.136>, Andy <q>
wrote:
> wff_ng_7 wrote:
>
> > Anyone else got odd ball cooking tools they use?
> >
>
> Here's a tool that I don't know what it's for. I've used it to break bags
> of ice cubes apart.
>
> I posted this to a.b.f but it "stumped the band."
>
> http://tinypic.com/fm6irp.jpg
>
>
> Andy
Looks like a meat tenderizer to me.....
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| Andy |
Mark Thorson wrote:
> Andy wrote:
>>
>> Here's a tool that I don't know what it's for. I've used it to break
>> bags of ice cubes apart.
>>
>> I posted this to a.b.f but it "stumped the band."
>>
>> http://tinypic.com/fm6irp.jpg
>>
>> Andy
>
> What are the words on the handle in the lower picture.
Capri ITALY
Stainless
> Is the oblong hole large enough to be a bottle opener?
No, I tried. The oblong hole "bevels" from both sides into the center of
the metal.
> If so, unless the intended use also requires something
> from a bottle, this must be some sort of all-purpose
> tool for camping or something. Like a bottle-opener/
> chisel/hatchet/carrot grater/fish scaler/tent peg puller.
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| Wayne Boatwright |
On Sat 12 Nov 2005 11:25:16a, Thus Spake Zarathustra, or was it wff_ng_7?
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote:
>> A tool I often use in in the following pic. Friends who have seen it in
>> my kitchen drawer always ask what it is.
>>
>> http://tinyurl.com/bw833
>
> I don't know for sure, but is it for decorating cakes... to put a grooved
> design in the icing or something?
>
>
Yes, it's called an "icing comb". The triangle shape is very common,
although they also come in rectangular 4-sided shapes with 4 different setes
of grooves. Single-sided ones with handles are also available.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
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| Michael \Dog3\ Lonergan |
Wayne Boatwright <waynesgang@waynes.gang> looking for trouble wrote in
news:Xns970C8BF845826waynesgang@217.22.228.19:
> On Sat 12 Nov 2005 11:25:16a, Thus Spake Zarathustra, or was it
> wff_ng_7?
>
>> "Wayne Boatwright" <waynesgang@waynes.gang> wrote:
>>> A tool I often use in in the following pic. Friends who have seen
>>> it in my kitchen drawer always ask what it is.
>>>
>>> http://tinyurl.com/bw833
>>
>> I don't know for sure, but is it for decorating cakes... to put a
>> grooved design in the icing or something?
>>
>>
>
> Yes, it's called an "icing comb". The triangle shape is very common,
> although they also come in rectangular 4-sided shapes with 4 different
> setes of grooves. Single-sided ones with handles are also available.
>
I really haven't been following this thread but I've got a tool in the
gadget drawer that I still can't remember buying or what it's for. It's
like an itty bitty strainer basket, about the size of a tablespoon. The
holes in the basket are really, really big so using it as a stainer is
useless. Maybe it is to be used to fish out the cheesecloth bag of herbs
thrown in a soup or a stew <shrug>.
Michael
--
Send email to dog30 at charter dot net
|
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| Nancy Young |
"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns970C8BF845826waynesgang@217.22.228.19...
> On Sat 12 Nov 2005 11:25:16a, Thus Spake Zarathustra, or was it wff_ng_7?
>
>> "Wayne Boatwright" <waynesgang@waynes.gang> wrote:
>>> A tool I often use in in the following pic. Friends who have seen it in
>>> my kitchen drawer always ask what it is.
>>>
>>> http://tinyurl.com/bw833
>>
>> I don't know for sure, but is it for decorating cakes... to put a grooved
>> design in the icing or something?
> Yes, it's called an "icing comb". The triangle shape is very common,
> although they also come in rectangular 4-sided shapes with 4 different
> setes
> of grooves. Single-sided ones with handles are also available.
Heh, much like a mastic (?) trowel for laying tile.
nancy
|
|
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| Wayne Boatwright |
On Sat 12 Nov 2005 01:58:30p, Thus Spake Zarathustra, or was it Nancy
Young?
>
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
> news:Xns970C8BF845826waynesgang@217.22.228.19...
>> On Sat 12 Nov 2005 11:25:16a, Thus Spake Zarathustra, or was it wff_ng_
7?
>>
>>> "Wayne Boatwright" <waynesgang@waynes.gang> wrote:
>>>> A tool I often use in in the following pic. Friends who have seen it
in
>>>> my kitchen drawer always ask what it is.
>>>>
>>>> http://tinyurl.com/bw833
>>>
>>> I don't know for sure, but is it for decorating cakes... to put a
grooved
>>> design in the icing or something?
>
>> Yes, it's called an "icing comb". The triangle shape is very common,
>> although they also come in rectangular 4-sided shapes with 4 different
>> setes of grooves. Single-sided ones with handles are also available.
>
> Heh, much like a mastic (?) trowel for laying tile.
>
> nancy
Exactly!
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
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| sf |
On Sat, 12 Nov 2005 20:49:34 GMT, Michael "Dog3" Lonergan wrote:
> I've got a tool in the
> gadget drawer that I still can't remember buying or what it's for. It's
> like an itty bitty strainer basket, about the size of a tablespoon. The
> holes in the basket are really, really big so using it as a stainer is
> useless. Maybe it is to be used to fish out the cheesecloth bag of herbs
> thrown in a soup or a stew <shrug>.
Without seeing, I'll take a wild guess... it might be mini-chinese
wire strainer. They come in all sizes.
|
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| Nancy Young |
"Andy" <q> wrote
>> Anyone else got odd ball cooking tools they use?
> Here's a tool that I don't know what it's for. I've used it to break bags
> of ice cubes apart.
>
> I posted this to a.b.f but it "stumped the band."
>
> http://tinypic.com/fm6irp.jpg
Looks like some kind of grater/slicer thing. How about asking
Cook's Illustrated? Would be a blast to see the answer
published there, whaddya say?
nancy
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| Nancy Young |
"~patches~" <noones_home@thisaddress.com> wrote
> That's an easy one Wayne. It's a comb for those fancy paint finishes they
> show on the home improvement shows :)
Weird! I've just looked for a book on painting techniques
using a comb for a faux fabric finish in my hallway. Just this
morning!
nancy
|
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| Wayne Boatwright |
On Sat 12 Nov 2005 12:27:36p, Thus Spake Zarathustra, or was it ~patches~?
> Wayne Boatwright wrote:
>
>> On Sat 12 Nov 2005 10:36:30a, Thus Spake Zarathustra, or was it
>> wff_ng_7?
>>
>>
>>>I've got a few cooking tools that are rather obscure in a way and whose
>>>function might not be obvious to the average person... or even someone
>>>that cooks. Here are pointers to pictures of two of them:
>>>
>>> http://mysite.verizon.net/bcp_public/tool1.jpg
>>> http://mysite.verizon.net/bcp_public/tool2.jpg
>>>
>>>The first is for a food that although is extremely common, serving it
>>>cooked in this way has fallen out of fashion. In any case, the tool
>>>would still be odd to someone used to eating this food cooked this way.
>>>
>>>The second is for another food that is extremely common, but in today's
>>>age of "industrial" food production, this preparation step is not often
>>>done at home.
>>>
>>>I'll post the function of these two tools in a response.
>>>
>>>Anyone else got odd ball cooking tools they use?
>>
>>
>> I have no idea what the first item is and without your saying it was
>> for serving something, I would have said it was some kind of "tamper".
>>
>> I believe the second item is a fish scaler.
>
> That's what I thought it was too. We have a fish scaler but not quite
> as fancy.
>>
>> A tool I often use in in the following pic. Friends who have seen it
>> in my kitchen drawer always ask what it is.
>>
>> http://tinyurl.com/bw833
>>
>>
> That's an easy one Wayne. It's a comb for those fancy paint finishes
> they show on the home improvement shows :)
>
It certainly looks like one, doesn't it? I'm sure you know it's an icing
comb, though. I like using it to finish buttercream icings on layer cakes.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Wayne Boatwright |
On Sat 12 Nov 2005 02:45:30p, Thus Spake Zarathustra, or was it Nancy
Young?
>
> "~patches~" <noones_home@thisaddress.com> wrote
>
>> That's an easy one Wayne. It's a comb for those fancy paint finishes
>> they show on the home improvement shows :)
>
> Weird! I've just looked for a book on painting techniques
> using a comb for a faux fabric finish in my hallway. Just this
> morning!
>
> nancy
This would probably work. :-)
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| David Hare-Scott |
"Michael "Dog3" Lonergan" <dog3@invalid.com> wrote in message
news:Xns970C96A182DCBesadfloons@69.28.186.121...
>
> I really haven't been following this thread but I've got a tool in the
> gadget drawer that I still can't remember buying or what it's for. It's
> like an itty bitty strainer basket, about the size of a tablespoon. The
> holes in the basket are really, really big so using it as a stainer is
> useless. Maybe it is to be used to fish out the cheesecloth bag of herbs
> thrown in a soup or a stew <shrug>.
>
> Michael
>
> --
A tea ball. You put tea leaves in it and put it in your cup/pot of boiling
water. When the tea has drawn you pull it out and you have tea with no
leaves floating in it.
David
|
|
|
| Michael \Dog3\ Lonergan |
"David Hare-Scott" <compost@rotting.com> looking for trouble wrote in
news:aDtdf.15935$Hj2.10977@news-server.bigpond.net.au:
>
> "Michael "Dog3" Lonergan" <dog3@invalid.com> wrote in message
> news:Xns970C96A182DCBesadfloons@69.28.186.121...
>>
>> I really haven't been following this thread but I've got a tool in
>> the gadget drawer that I still can't remember buying or what it's
>> for. It's like an itty bitty strainer basket, about the size of a
>> tablespoon. The holes in the basket are really, really big so using
>> it as a stainer is useless. Maybe it is to be used to fish out the
>> cheesecloth bag of herbs thrown in a soup or a stew <shrug>.
>>
>> Michael
>>
>> --
>
> A tea ball. You put tea leaves in it and put it in your cup/pot of
> boiling water. When the tea has drawn you pull it out and you have
> tea with no leaves floating in it.
>
> David
That could be David, and it makes sense, but I seldom drink tea. I can't
imagine buying it. I usually cop out and buy the tea bags.
Michael
--
Send email to dog30 at charter dot net
|
|
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| Mark Thorson |
Nancy Young wrote:
>
> Weird! I've just looked for a book on painting techniques
> using a comb for a faux fabric finish in my hallway. Just this
> morning!
>
> nancy
Sophisticated Surfaces by Martin Alan Hirsch
http://www.fauxfinish.com/FauxFinish/bookorder.htm
|
|
|
| Mark Thorson |
Mark Thorson wrote:
>
> Nancy Young wrote:
> >
> > Weird! I've just looked for a book on painting techniques
> > using a comb for a faux fabric finish in my hallway. Just this
> > morning!
> >
> > nancy
>
> Sophisticated Surfaces by Martin Alan Hirsch
Oops, author is Karen Aude.
>
> http://www.fauxfinish.com/FauxFinish/bookorder.htm
|
|
|
| Andy |
Nancy Young wrote:
>
> "Andy" <q> wrote
>
>>> Anyone else got odd ball cooking tools they use?
>
>> Here's a tool that I don't know what it's for. I've used it to break
>> bags of ice cubes apart.
>>
>> I posted this to a.b.f but it "stumped the band."
>>
>> http://tinypic.com/fm6irp.jpg
>
> Looks like some kind of grater/slicer thing. How about asking
> Cook's Illustrated? Would be a blast to see the answer
> published there, whaddya say?
>
> nancy
nancy,
I would if it weren't a pay site. I'm not really keen on paying just to ask
them "what is it?"
If you're a member, by all means submit it and see what happens?
Andy
|
|
|
| Arri London |
wff_ng_7 wrote:
>
> "wff_ng_7" <nosuchuser@invalid.gov> wrote:
>
> > http://mysite.verizon.net/bcp_public/tool1.jpg
>
> This tool is for soft boiled eggs... which aren't eaten all that often these
> days, for safety reasons among others.
We eat soft boiled eggs all the time. My grandmother would have laughed
her head off at such a tool. She always told me to 'cut its head off'
any time I was too slow with the knife on an egg.
|
|
|
| Nancy Young |
"Mark Thorson" <nospam@sonic.net> wrote
>> > Weird! I've just looked for a book on painting techniques
>> > using a comb for a faux fabric finish in my hallway. Just this
>> > morning!
>> Sophisticated Surfaces by Martin Alan Hirsch
>
> Oops, author is Karen Aude.
>>
>> http://www.fauxfinish.com/FauxFinish/bookorder.htm
Thanks!! I ordered it. Can't wait.
nancy
|
|
|
| wff_ng_7 |
"Andy" <q> wrote:
>>> Here's a tool that I don't know what it's for. I've used it to break
>>> bags of ice cubes apart.
>>>
>>> I posted this to a.b.f but it "stumped the band."
>>>
>>> http://tinypic.com/fm6irp.jpg
>>>
>>> Andy
>>
>> What are the words on the handle in the lower picture.
>
> Capri ITALY
> Stainless
It is baffling. I'd think it was some kind of all purpose tool, but I really
can't even think what the individual sections would be for. The fact that it
was made in Italy is probably a clue, but it doesn't help me. Maybe all the
sections are used for the same general task, but different stages in doing
it.
I have a pair of all purpose kitchen shears that have lots of things on it,
including a fish scaler, but it is clear what each section is for.
|
|
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| wff_ng_7 |
"~patches~" <noones_home@thisaddress.com> wrote:
> You can still find fish scalers wherever fishing is big business. They
> are fairly common here because a good portion of the population fishes.
There's only a minor amount of fishing in my immediate vicinity, and I sure
hope they are not actually eating the fish... the river is fairly polluted
and there are the occassional health warnings issued reminding people. But
my guess is a lot of the fish that are caught are eaten, as the people take
them home. Well, at least the river is a lot cleaner than it was 30-40 years
ago.
Anyway, your explanation is probably the reason I don't generally see fish
scalers around here, and the ones I do see aren't worth anything.
--
( #wff_ng_7# at #verizon# period #net# )
|
|
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| Nancy Young |
"Andy" <q> wrote
> Nancy Young wrote:
>> Looks like some kind of grater/slicer thing. How about asking
>> Cook's Illustrated? Would be a blast to see the answer
>> published there, whaddya say?
> I would if it weren't a pay site. I'm not really keen on paying just to
> ask
> them "what is it?"
>
> If you're a member, by all means submit it and see what happens?
I'm not a member, but I do have a copy of the magazine here and
they say 'Send us your questions' on the page that carries the
What is it? column. Send them a picture. You'll get a free one year
subscription if they print it.
Send your Name, Address & Phone number to:
Notes from Readers
Cook's Illustrated
PO Box 470589
Brookline, MA 02447
or to:
notesfromreaders@bcpress.com
nancy
|
|
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| Mark Thorson |
wff_ng_7 wrote:
>
> It is baffling. I'd think it was some kind of all purpose tool, but
I'm sorry I even brought up that possibility.
If the oblong hole isn't a bottle opener,
I think that shoots down the 7-in-1 tool theory.
I now think the oblong hole may be for
breaking some small shaft, like a bone
(except a bone would likely have stuff
on either end, which would make insertion
into the hole problematic).
If we just solve the oblong hole part,
I believe all the other parts would suddenly
fall into place. We'd reach an epiphany
of understanding on which everybody would
agree.
Perhaps the oblong hole is for stripping
bark or leaves from something like rosemary.
|
|
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| Sheldon |
Nancy Young wrote:
> "Andy" <q> wrote
>
> >> Anyone else got odd ball cooking tools they use?
>
> > Here's a tool that I don't know what it's for. I've used it to break bags
> > of ice cubes apart.
> >
> > I posted this to a.b.f but it "stumped the band."
> >
> > http://tinypic.com/fm6irp.jpg
>
> Looks like some kind of grater/slicer thing. How about asking
> Cook's Illustrated? Would be a blast to see the answer
> published there, whaddya say?
Could be a kind of decorating/garnishing tool... perhaps for forming
butter into particular shapes and impressing a pattern... or maybe
cheeze, or the wax coating for cheese... that crosshatch pattern
somehow reminds me of the pattern I've seen on cheese wax. I don't
really know, may have nothing at all to do with food. Anyway it's an
interesting tool.
Sheldon
|
|
|
| janospetrik@hotmail.com |
On 12 Nov 2005 10:52:24 -0800, aem wrote:
> I remember it was sort of fun to eat a soft boiled egg out of its
> shell.
For me, removing the soft boiled egg from the shell whole is more fun.
I like my yolk runny and the white set.
> But my usual way with them is to tear up a piece of buttered
> untoasted bread into a bowl. Then crack the top off the eggs with a
> knife and scoop the egg out with a spoon onto the bread, mix it all
> together. Plenty of salt and pepper. Comfort, sloppy food. Don't
> think I've ever done it that way out at a restaurant.... -aem
Try your soft boiled egg on taost with some cottage cheese... that's
comfort food for me - (layer) toast > cottage cheese > soft boiled
egg. Smush the egg into the cottage cheese, cut and eat.
I'll make this one tomorrow, (unless I wake up with a craving tonight,
sounds good).
Eggs are the closest thing to a perfect food. Don't let anyone tell
you any different.
|
|
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| Mark Thorson |
Sheldon wrote:
>
> may have nothing at all to do with food.
That's an astute observation.
Also, note the thumb guard in the top picture,
which suggests a chisel-like use, in addition
to its many other uses.
I'm tempted to suggest it's for ice carving,
but that doesn't explain the oblong hole.
The oblong hole is key to solving the puzzle . . .
|
|
|
| Andy |
Mark Thorson wrote:
> wff_ng_7 wrote:
>>
>> It is baffling. I'd think it was some kind of all purpose tool, but
>
> I'm sorry I even brought up that possibility.
>
> If the oblong hole isn't a bottle opener,
> I think that shoots down the 7-in-1 tool theory.
>
> I now think the oblong hole may be for
> breaking some small shaft, like a bone
> (except a bone would likely have stuff
> on either end, which would make insertion
> into the hole problematic).
>
> If we just solve the oblong hole part,
> I believe all the other parts would suddenly
> fall into place. We'd reach an epiphany
> of understanding on which everybody would
> agree.
>
> Perhaps the oblong hole is for stripping
> bark or leaves from something like rosemary.
>
It weighs 1 lb. 1/8 oz. (458g).
I was thinking that fine square grid could be used for mincing garlic or
ginger.
The five alternating and opposing course file segments seem only useful
to strike down on some object rather than in a sawing motion (which might
shred anything in that manner)?
The oblong hole has the inner sharp bevel on one side of the hole so
could it be to do something to only one side of an object?
Andy
|
|
|
| Sheldon |
Mark Thorson wrote:
> Sheldon wrote:
> >
> > may have nothing at all to do with food.
>
> That's an astute observation.
>
> Also, note the thumb guard in the top picture,
> which suggests a chisel-like use, in addition
> to its many other uses.
>
> I'm tempted to suggest it's for ice carving,
> but that doesn't explain the oblong hole.
>
> The oblong hole is key to solving the puzzle . . .
Don't bet on it.
My father would hammer nails in the most obscure places to hang
things, my mother hated that. Everyone else had a TP holder in the
bathroom but not us... a ten penny nail hammered into the woodwork
sufficed.
Somehow I don't think that thing has anything to do with food.
Sheldon
|
|
|
| The Joneses |
Newsgroups: rec.food.cooking
X-Trace: newssvr11.news.prodigy.com 1131848697 ST000 216.63.174.179 (Sat, 12 Nov 2005 21:24:57 EST)
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Xref: spool6-east.superfeed.net rec.food.cooking:1125115
Michael \"Dog3\" Lonergan wrote:
> >> I really haven't been following this thread but I've got a tool in
> >> the gadget drawer that I still can't remember buying or what it's
> >> for. It's like an itty bitty strainer basket, about the size of a
> >> tablespoon. The holes in the basket are really, really big so using
> >> it as a stainer is useless. Maybe it is to be used to fish out the
> >> cheesecloth bag of herbs thrown in a soup or a stew <shrug>.
> >> Michael
> >
> > A tea ball. You put tea leaves in it and put it in your cup/pot of
> > boiling water. When the tea has drawn you pull it out and you have
> > tea with no leaves floating in it.
> > David
>
> That could be David, and it makes sense, but I seldom drink tea. I can't
> imagine buying it. I usually cop out and buy the tea bags.
> Michael
Stick a magnet on the back and have a brand-new, original-design,
one-of-a-kind refrigerator magnet. Or glue a pin on it and give it
away to a foodie. Presto, a food magnate!
Edrena
|
|
|
| Margaret Suran |
Melba's Jammin' wrote:
> In article <Xns970C6E834D7DBwaynesgang@217.22.228.19>,
> Wayne Boatwright <waynesgang@waynes.gang> wrote:
>
>
>
>>I believe the second item is a fish scaler.
>
>
> I was thinking it was something Margaret used for stringing - or is it
> de-stringing - celery.
Barbara, I do not have a tool for deveining celery. What I used were
your and Kate's fingers and you both were far from pleased with me.
|
|
|
| sf |
On Sat, 12 Nov 2005 21:49:05 -0500, Margaret Suran wrote:
>
>
> Melba's Jammin' wrote:
> > In article <Xns970C6E834D7DBwaynesgang@217.22.228.19>,
> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
> >
> >
> >
> >>I believe the second item is a fish scaler.
> >
> >
> > I was thinking it was something Margaret used for stringing - or is it
> > de-stringing - celery.
>
>
> Barbara, I do not have a tool for deveining celery. What I used were
> your and Kate's fingers and you both were far from pleased with me.
I don't find stringing celery hard or obnoxious labor... fire them.
I'll come over and string your celery next time.
;)
|
|
|
| Mark Thorson |
Sheldon wrote:
>
> Everyone else had a TP holder in the
> bathroom but not us... a ten penny nail hammered into the woodwork
> sufficed.
That explains a lot.
|
|
|
| Mark Thorson |
Andy wrote:
>
> Mark Thorson wrote:
>
> > wff_ng_7 wrote:
> >>
> >> It is baffling. I'd think it was some kind of all purpose tool, but
> >
> > I'm sorry I even brought up that possibility.
> >
> > If the oblong hole isn't a bottle opener,
> > I think that shoots down the 7-in-1 tool theory.
> >
> > I now think the oblong hole may be for
> > breaking some small shaft, like a bone
> > (except a bone would likely have stuff
> > on either end, which would make insertion
> > into the hole problematic).
> >
> > If we just solve the oblong hole part,
> > I believe all the other parts would suddenly
> > fall into place. We'd reach an epiphany
> > of understanding on which everybody would
> > agree.
> >
> > Perhaps the oblong hole is for stripping
> > bark or leaves from something like rosemary.
> >
>
> It weighs 1 lb. 1/8 oz. (458g).
>
> I was thinking that fine square grid could be used for mincing garlic or
> ginger.
Is it sharp at all? Or are the lines of the grid
too rounded for that?
Is the diameter of the circular hole between
5/8 and 7/8 inch? Are the sidewalls of that
hole straight (not beveled)?
|
|
|
| Denny Wheeler |
On Sat, 12 Nov 2005 17:53:29 GMT, "wff_ng_7" <nosuchuser@invalid.gov>
wrote:
>"wff_ng_7" <nosuchuser@invalid.gov> wrote:
>
>> http://mysite.verizon.net/bcp_public/tool1.jpg
>
>This tool is for soft boiled eggs... which aren't eaten all that often these
>days, for safety reasons among others. This is a very clever version of a
>tool called an egg topper, used to cut off the top of a soft boiled egg. One
>places the open cup shaped end (at the left) on top of the egg. One then
>pulls on the ball shaped plunger handle to the right and holds it. Then
>while keeping the tool on top of the egg, one release the plunger. When the
>plunger hits bottom, the momentum of it propels the round cup shaped end
>into the egg, fracturing the shell in a very fine line. One then cuts off
>the top of the egg with a small knife. The soft boiled egg now has a very
>even hole in the top for spooning out its contents.
Ah. I've seen Masaharu Morimoto use a different-looking tool that
does the same job. (on "Iron Chef" of course)
The one he used looked like its mother was a Jew's Harp.
--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"
"It's come as you are, baby."
-over the hedge
|
|
|
| Andy |
Mark Thorson wrote:
> Andy wrote:
>>
>> Mark Thorson wrote:
>>
>> > wff_ng_7 wrote:
>> >>
>> >> It is baffling. I'd think it was some kind of all purpose tool, but
>> >
>> > I'm sorry I even brought up that possibility.
>> >
>> > If the oblong hole isn't a bottle opener,
>> > I think that shoots down the 7-in-1 tool theory.
>> >
>> > I now think the oblong hole may be for
>> > breaking some small shaft, like a bone
>> > (except a bone would likely have stuff
>> > on either end, which would make insertion
>> > into the hole problematic).
>> >
>> > If we just solve the oblong hole part,
>> > I believe all the other parts would suddenly
>> > fall into place. We'd reach an epiphany
>> > of understanding on which everybody would
>> > agree.
>> >
>> > Perhaps the oblong hole is for stripping
>> > bark or leaves from something like rosemary.
>> >
>>
>> It weighs 1 lb. 1/8 oz. (458g).
>>
>> I was thinking that fine square grid could be used for mincing garlic
or
>> ginger.
>
> Is it sharp at all? Or are the lines of the grid
> too rounded for that?
Actually the points on the grid while not sharp are abrasive to the
touch. Under a loupe they look like rectangular pyramids with the top
point cut off.
> Is the diameter of the circular hole between
> 5/8 and 7/8 inch? Are the sidewalls of that
> hole straight (not beveled)?
The hole measures exactly 7/8" and is a straight cut.
Best I could come up with is, it's to break off something (maybe conical)
at a 7/8" diameter? I thought about carrots, but what's the point in
that?
Andy
|
|
|
| Margaret Suran |
sf wrote:
> On Sat, 12 Nov 2005 21:49:05 -0500, Margaret Suran wrote:
>
>
>>
>>
>> Melba's Jammin' wrote:
>> > In article <Xns970C6E834D7DBwaynesgang@217.22.228.19>,
>> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
>> >
>> >
>> >
>> >>I believe the second item is a fish scaler.
>> >
>> >
>> > I was thinking it was something Margaret used for stringing - or is it
>> > de-stringing - celery.
>>
>>
>> Barbara, I do not have a tool for deveining celery. What I used were
>> your and Kate's fingers and you both were far from pleased with me.
>
>
> I don't find stringing celery hard or obnoxious labor... fire them.
> I'll come over and string your celery next time.
> ;)
Great. Where do you live? I'll take you up on it. :o)
|
|
|
| Wayne Boatwright |
On Sun 13 Nov 2005 06:18:52a, Thus Spake Zarathustra, or was it Margaret
Suran?
>
>
> sf wrote:
>> On Sat, 12 Nov 2005 21:49:05 -0500, Margaret Suran wrote:
>>
>>
>>>
>>>
>>> Melba's Jammin' wrote:
>>> > In article <Xns970C6E834D7DBwaynesgang@217.22.228.19>,
>>> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
>>> >
>>> >
>>> >
>>> >>I believe the second item is a fish scaler.
>>> >
>>> >
>>> > I was thinking it was something Margaret used for stringing - or is
it
>>> > de-stringing - celery.
>>>
>>>
>>> Barbara, I do not have a tool for deveining celery. What I used were
>>> your and Kate's fingers and you both were far from pleased with me.
>>
>>
>> I don't find stringing celery hard or obnoxious labor... fire them.
>> I'll come over and string your celery next time.
>> ;)
>
> Great. Where do you live? I'll take you up on it. :o)
>
>
LOL! I can see this becoming a bi-coastal effort. :-) sf lives in San
Francisco or thereabouts.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| sf |
On Sun, 13 Nov 2005 08:18:52 -0500, Margaret Suran wrote:
>
>
> sf wrote:
> > On Sat, 12 Nov 2005 21:49:05 -0500, Margaret Suran wrote:
> >
> >>
> >> Barbara, I do not have a tool for deveining celery. What I used were
> >> your and Kate's fingers and you both were far from pleased with me.
> >
> >
> > I don't find stringing celery hard or obnoxious labor... fire them.
> > I'll come over and string your celery next time.
> > ;)
>
> Great. Where do you live? I'll take you up on it. :o)
I'm a left coaster... san francisco (city proper). I visit NYC every
so often, so I'll try to warn you in advance the next time I go.
|
|
|
| TammyM |
On Sun, 13 Nov 2005 08:18:52 -0500, Margaret Suran
<margaret@no.spam.for.me.invalid> wrote:
>>> Melba's Jammin' wrote:
>>> > I was thinking it was something Margaret used for stringing - or is it
>>> > de-stringing - celery.
>>>
>>>
>>> Barbara, I do not have a tool for deveining celery. What I used were
>>> your and Kate's fingers and you both were far from pleased with me.
>>
> > sf wrote:
>> I don't find stringing celery hard or obnoxious labor... fire them.
>> I'll come over and string your celery next time.
>> ;)
>
>Great. Where do you live? I'll take you up on it. :o)
Margaret, dear, I imagine there are more than a few of us who would
gladly (and uncomplainingly unlike that Minnesotan) "string" for our
supper at your house :-))))))))))))))))))))))
TammyM, sucking up as usual
ObFood:
Wheat Germ Sesame Bread for the ABM
This is for a "small" loaf (1#, supposedly). I made the medium (1.5#)
loaf and it was fixin' to rise through the roof!
2/3 cup water
2 tblsp veg oil
2 tblsp honey
1/2 egg (book suggests using 1 yolk or white or 2 tbs egg substitute)
1/2 tsp salt
2 tblsp wheat germ
1 tblsp sesame seeds
3/4 cup whole wheat flour
1.5 cups bread flour
1 tsp yeast
Add according to machine instructions.
Very nice. I love to set up the machine before I go to bed and set
the timer so that the loaf will be ready when I plan to rise. Once
again, I had fresh bread with a schmear of pumpkin apple butter, and a
cup of Tammacino for brekkie. Tasty!
|
|
|
| Debbie |
Andy wrote:
>> Mark Thorson wrote:
>>
>>> Andy wrote:
>>>>
>>>> Mark Thorson wrote:
>>>>
>>>>> wff_ng_7 wrote:
>>>>>>
>>>>>> It is baffling. I'd think it was some kind of all purpose tool,
>>>>>> but
>>>>>
>>>>> I'm sorry I even brought up that possibility.
>>>>>
>>>>> If the oblong hole isn't a bottle opener,
>>>>> I think that shoots down the 7-in-1 tool theory.
>>>>>
>>>>> I now think the oblong hole may be for
>>>>> breaking some small shaft, like a bone
>>>>> (except a bone would likely have stuff
>>>>> on either end, which would make insertion
>>>>> into the hole problematic).
>>>>>
>>>>> If we just solve the oblong hole part,
>>>>> I believe all the other parts would suddenly
>>>>> fall into place. We'd reach an epiphany
>>>>> of understanding on which everybody would
>>>>> agree.
>>>>>
>>>>> Perhaps the oblong hole is for stripping
>>>>> bark or leaves from something like rosemary.
>>>>>
>>>>
>>>> It weighs 1 lb. 1/8 oz. (458g).
>>>>
>>>> I was thinking that fine square grid could be used for mincing
>>>> garlic or ginger.
>>>
>>> Is it sharp at all? Or are the lines of the grid
>>> too rounded for that?
>>
>> Actually the points on the grid while not sharp are abrasive to the
>> touch. Under a loupe they look like rectangular pyramids with the top
>> point cut off.
>>
>>
>>> Is the diameter of the circular hole between
>>> 5/8 and 7/8 inch? Are the sidewalls of that
>>> hole straight (not beveled)?
>>
>> The hole measures exactly 7/8" and is a straight cut.
>>
>> Best I could come up with is, it's to break off something (maybe
>> conical) at a 7/8" diameter? I thought about carrots, but what's the
>> point in that?
>>
>> Andy
Maybe it is a spaghetti tool.. measuring pasta portions through the hole and
grating cheese on the abrasive part! :-)
Debbie
|
|
|
| Mark Thorson |
Andy wrote:
>
> Mark Thorson wrote:
>
> > Is the diameter of the circular hole between
> > 5/8 and 7/8 inch? Are the sidewalls of that
> > hole straight (not beveled)?
>
> The hole measures exactly 7/8" and is a straight cut.
>
> Best I could come up with is, it's to break off something
> (maybe conical) at a 7/8" diameter? I thought about carrots,
> but what's the point in that?
That's not what it's for. I'll offer you $50
for the tool, if you cover the cost of packaging
and shipping in the U.S. by the lowest post office
rate.
|
|
|
| Gabby |
"Mark Thorson" <nospam@sonic.net> wrote in message
news:43776B09.E200DA78@sonic.net...
> Andy wrote:
>>
>> Mark Thorson wrote:
>>
>> > Is the diameter of the circular hole between
>> > 5/8 and 7/8 inch? Are the sidewalls of that
>> > hole straight (not beveled)?
>>
>> The hole measures exactly 7/8" and is a straight cut.
>>
>> Best I could come up with is, it's to break off something
>> (maybe conical) at a 7/8" diameter? I thought about carrots,
>> but what's the point in that?
>
> That's not what it's for. I'll offer you $50
> for the tool, if you cover the cost of packaging
> and shipping in the U.S. by the lowest post office
> rate.
Don't keep us in suspense!
Gabby
|
|
|
| Andy |
Mark Thorson wrote:
> Andy wrote:
>>
>> Mark Thorson wrote:
>>
>> > Is the diameter of the circular hole between
>> > 5/8 and 7/8 inch? Are the sidewalls of that
>> > hole straight (not beveled)?
>>
>> The hole measures exactly 7/8" and is a straight cut.
>>
>> Best I could come up with is, it's to break off something
>> (maybe conical) at a 7/8" diameter? I thought about carrots,
>> but what's the point in that?
>
> That's not what it's for. I'll offer you $50
> for the tool, if you cover the cost of packaging
> and shipping in the U.S. by the lowest post office
> rate.
$50 minus s&h? What a deal! I'll get right on it. ;)
Andy
|
|
|
| Mark Thorson |
Andy wrote:
>
> Mark Thorson wrote:
>
> > Andy wrote:
> >>
> >> Mark Thorson wrote:
> >>
> >> > Is the diameter of the circular hole between
> >> > 5/8 and 7/8 inch? Are the sidewalls of that
> >> > hole straight (not beveled)?
> >>
> >> The hole measures exactly 7/8" and is a straight cut.
> >>
> >> Best I could come up with is, it's to break off something
> >> (maybe conical) at a 7/8" diameter? I thought about carrots,
> >> but what's the point in that?
> >
> > That's not what it's for. I'll offer you $50
> > for the tool, if you cover the cost of packaging
> > and shipping in the U.S. by the lowest post office
> > rate.
>
> $50 minus s&h? What a deal! I'll get right on it. ;)
>
> Andy
I'd send you a check, and you can wait for it clear
the bank before sending the tool. No risk to you,
and it could pay for some frivolous item you
otherwise wouldn't buy. How much do those turkey
deep-frying kits cost? That would make for a
holiday season never to be forgotten. It could be
raining or snowing, and you just move the car out
of the driveway, raise the garage door for some
cover from the weather, fire up the propane, peel
the plastic wrap off the turkey and drop it in!
An exciting and memorable time will be had by all!
And you'll have me to thank for it!
You can send me e-mail at the account name eee
at the ISP whose address should appear in the
header of this posting. I have in mind giving
your tool to my best friend. She'll love it,
even if she never uses it for its intended purpose.
|
|
|
| Sheldon |
OmManiPadmeOmelet wrote:
> Andy wrote:
> > wff_ng_7 wrote:
> >
> > > Anyone else got odd ball cooking tools they use?
> > >
> >
> > Here's a tool that I don't know what it's for. I've used it to break bags
> > of ice cubes apart.
> >
> > I posted this to a.b.f but it "stumped the band."
> >
> > http://tinypic.com/fm6irp.jpg
> >
> >
> > Andy
>
> Looks like a meat tenderizer to me.....
Everything looks like a meat tenderizer to you... typical female, born
to tenderize meat. hehe
Sheldon
|
|
|
| OmManiPadmeOmelet |
In article <1131919901.737688.278990@g44g2000cwa.googlegroups.com>,
"Sheldon" <PENMART01@aol.com> wrote:
> OmManiPadmeOmelet wrote:
> > Andy wrote:
> > > wff_ng_7 wrote:
> > >
> > > > Anyone else got odd ball cooking tools they use?
> > > >
> > >
> > > Here's a tool that I don't know what it's for. I've used it to break bags
> > > of ice cubes apart.
> > >
> > > I posted this to a.b.f but it "stumped the band."
> > >
> > > http://tinypic.com/fm6irp.jpg
> > >
> > >
> > > Andy
> >
> > Looks like a meat tenderizer to me.....
>
> Everything looks like a meat tenderizer to you... typical female, born
> to tenderize meat. hehe
>
> Sheldon
>
Just the opposite actually...... <smirk>
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| Mark Thorson |
OmManiPadmeOmelet wrote:
>
> In article <1131919901.737688.278990@g44g2000cwa.googlegroups.com>,
> "Sheldon" <PENMART01@aol.com> wrote:
>
> > OmManiPadmeOmelet wrote:
> > >
> > > Looks like a meat tenderizer to me.....
> >
> > Everything looks like a meat tenderizer to you... typical female,
> > born to tenderize meat. hehe
> >
> > Sheldon
> >
>
> Just the opposite actually...... <smirk>
Born to scale fish?
|
|
|
| Pandora |
http://tinypic.com/fm6irp.jpg
For me it is an ancient tool to scratch apples. And the holes need to cut
butter.
What do you think?
Cheers
pan
|
|
|
| Pandora |
"Pandora" <mirybranca@alice.it> ha scritto nel messaggio
news:dl8g9c$mh8$1@area.cu.mi.it...
> http://tinypic.com/fm6irp.jpg
>
> For me it is an ancient tool to scratch apples. And the holes need to cut
> butter.
> What do you think?
> Cheers
> pan
but the use of hole could be also to cut truffles or parmesan!!!
Cheers
Pan
>
>
|
|
|
| Mark Thorson |
Pandora wrote:
>
> http://tinypic.com/fm6irp.jpg
>
> For me it is an ancient tool to scratch apples. And the holes need to cut
> butter.
> What do you think?
> Cheers
> pan
I think $50 is a perfectly reasonable offer for it.
Less, if you're right. But you're not.
|
|
|
| Pandora |
"Mark Thorson" <nospam@sonic.net> ha scritto nel messaggio
news:4377C593.C40B9053@sonic.net...
> Pandora wrote:
>>
>> http://tinypic.com/fm6irp.jpg
>>
>> For me it is an ancient tool to scratch apples. And the holes need to cut
>> butter.
>> What do you think?
>> Cheers
>> pan
>
> I think $50 is a perfectly reasonable offer for it.
>
> Less, if you're right. But you're not.
I put 100 ? that is for apples! do you want to put other money over?
Cheers
Pandora
|
|
|
| Andy |
Mark Thorson wrote:
> Pandora wrote:
>>
>> http://tinypic.com/fm6irp.jpg
>>
>> For me it is an ancient tool to scratch apples. And the holes need to
>> cut butter.
>> What do you think?
>> Cheers
>> pan
>
> I think $50 is a perfectly reasonable offer for it.
>
> Less, if you're right. But you're not.
Mark,
You've become awful tight-lipped about what it is! It's a tool, so maybe
it's not a kitchen utensil. It might be a refining tool to separate
something from something else in stages.
And it's not for sale. You'll have to bid on it. Serves ya right, ya BUM!!!
:D
Current auctions include: Planet Earth. Inhabitants included. $2.00/OBO.
:))
Andy
|
|
|
| OmManiPadmeOmelet |
In article <4377C42A.A1158028@sonic.net>,
Mark Thorson <nospam@sonic.net> wrote:
> OmManiPadmeOmelet wrote:
> >
> > In article <1131919901.737688.278990@g44g2000cwa.googlegroups.com>,
> > "Sheldon" <PENMART01@aol.com> wrote:
> >
> > > OmManiPadmeOmelet wrote:
> > > >
> > > > Looks like a meat tenderizer to me.....
> > >
> > > Everything looks like a meat tenderizer to you... typical female,
> > > born to tenderize meat. hehe
> > >
> > > Sheldon
> > >
> >
> > Just the opposite actually...... <smirk>
>
> Born to scale fish?
No...
That's YOUR job! <lol>
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| Mark Thorson |
Andy wrote:
>
> Mark Thorson wrote:
>
> You've become awful tight-lipped about what it is! It's a tool, so maybe
> it's not a kitchen utensil. It might be a refining tool to separate
> something from something else in stages.
>
> And it's not for sale. You'll have to bid on it. Serves ya right, ya BUM!!!
> :D
You want to go to your grave not knowing what it is?
You'll be on your deathbed, surround by your greedy
offspring.
"Have you gotten in touch with Thorson yet?"
"Yes, dad, but he said 'No way.' Not until we sell
him the tool and he is holding it in his hands."
"Okay. Sell it to him. Send it FedEx."
"Can you hang on until tomorrow afternoon?
We have to pay for shipping, and morning delivery
costs a whole lot more."
|
|
|
| Mark Thorson |
Pandora wrote:
>
> "Pandora" <mirybranca@alice.it> ha scritto nel messaggio
> >
> > For me it is an ancient tool to scratch apples. And the holes need to cut
> > butter.
> > What do you think?
> > Cheers
> > pan
>
> but the use of hole could be also to cut truffles or parmesan!!!
> Cheers
> Pan
Nope. The circular hole is for pulling on something.
Once I realized what the circular hole is for,
the function of all the other bits became obvious.
The oblong hole is for removing nails (or more
precisely, brads).
|
|
|
| Andy |
Mark Thorson wrote:
> Andy wrote:
>>
>> Mark Thorson wrote:
>>
>> You've become awful tight-lipped about what it is! It's a tool, so
>> maybe it's not a kitchen utensil. It might be a refining tool to
>> separate something from something else in stages.
>>
>> And it's not for sale. You'll have to bid on it. Serves ya right, ya
>> BUM!!!
>> :D
>
> You want to go to your grave not knowing what it is?
I know what it is.
Andy
|
|
|
| Pandora |
"Andy" <q> ha scritto nel messaggio
news:Xns970DC5CBBCAEFnospamdotcom@216.196.97.136...
> Mark Thorson wrote:
>
>> Andy wrote:
>>>
>>> Mark Thorson wrote:
>>>
>>> You've become awful tight-lipped about what it is! It's a tool, so
>>> maybe it's not a kitchen utensil. It might be a refining tool to
>>> separate something from something else in stages.
>>>
>>> And it's not for sale. You'll have to bid on it. Serves ya right, ya
>>> BUM!!!
>>> :D
>>
>> You want to go to your grave not knowing what it is?
>
>
> I know what it is.
Now you must tell us!
pan
>
> Andy
|
|
|
| Margaret Suran |
sf wrote:
> On Sun, 13 Nov 2005 08:18:52 -0500, Margaret Suran wrote:
>
>
>>
>>
>> sf wrote:
>> > On Sat, 12 Nov 2005 21:49:05 -0500, Margaret Suran wrote:
>> >
>> >>
>> >> Barbara, I do not have a tool for deveining celery. What I used were
>> >> your and Kate's fingers and you both were far from pleased with me.
>> >
>> >
>> > I don't find stringing celery hard or obnoxious | | | |
