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Old 03-12-2009, 02:18 AM   #11
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I can peel and make paper thin slices of potatoes with 'boti'.

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Old 03-12-2009, 06:16 AM   #12
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Originally Posted by radhuni View Post
I can peel and make paper thin slices of potatoes with 'boti'.
I didn't know what a boti was - found this photo and explanation - the description says the user sits on it - can you please explain?
It looks better than a lot of abstract art I've seen.

40. Cutting Utensil

40. Cutting Utensil
Length: 47 cm
Twentieth century
Catalogue number 40.
Accession number 88.564. This utensil (boti) is used for cutting fruits and vegetables. The woman usually sits with one leg on the base of the tool to keep it steady while she uses both hands to cut the fruit. The serrated edge at its tip is used to grate coconut. Larger ones are used to cut fish. Each household has one for domestic use and another reserved for cutting the fruit offered during a religious ritual.

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Old 03-12-2009, 10:22 AM   #13
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That video was kind of neat. I think i'm gonna try it. Since when it comes to peal potatoes I probably cut 1/2 the potatoes and put it in the garbage. Im awfull at it. im very interesting how im gonna do with this technique
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Old 03-12-2009, 12:49 PM   #14
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I guess it depends on how you are really going to cook your potato. I doube it would work for gratin, french fries or grated onn top of a dishh that will be over cooked.
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Old 03-12-2009, 01:01 PM   #15
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Another reason occurred to me last night for not using this "boil and ice" method of peeling potatoes: invariably when I peel a potatoes, especially a wonderful Idaho Russet, I find bad spots. Usually one end of every potato has a lot of purple-black spots that I assume are some kind of mold, and I always peel until that's gone. There are also nicks and cuts in the potatoes, which I remove, I gouge out the eyes, and I peel off any green areas I find under the skin. I don't think boiling would cut it, so to speak.

OTOH, I guess all those things are there when I bake the potato and end up eating the whole thing, skin and all.

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