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Old 04-27-2009, 09:55 AM   #21
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Originally Posted by getoutamykitchen View Post
I usually end up drinking from the bowl anyway.
That is the most fun way to do it!
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Old 04-27-2009, 11:43 AM   #22
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I have a sturdy, square bottomed spoon that I would sorely miss if I ever lost it. It is stainless steel with a wooden handle, at least 35 years old, and it was a give-away from the Savings and Loan where my ex-MIL worked.

I have looked far and wide for a back-up, but haven't seen one exactly the same.
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Old 04-27-2009, 12:07 PM   #23
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My 'boti' and my 'Kadai'
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Old 04-27-2009, 12:08 PM   #24
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Aside from my knives, my most-used utensil is a bamboo spatula - it came as part of a set with a wok as a wedding present almost 25 years ago. I do a *lot* of sauteeing, in the wok and in SS pans, so I use it constantly.
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Old 04-27-2009, 12:08 PM   #25
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My 'boti' and my 'Kadai'
radhuni, could you translate? What are those?
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Old 04-27-2009, 12:52 PM   #26
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I like our knives very much, but I'd have to say the garlic press ... we use a lot of garlic, and it cuts down serious time by not mincing all of them If only one or two cloves, I'll use a small Henckel paring knife to mince, but when making Italian dishes that call for several cloves ... the press comes out
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Old 04-27-2009, 01:16 PM   #27
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Originally Posted by freefallin1309 View Post
I like our knives very much, but I'd have to say the garlic press ... we use a lot of garlic, and it cuts down serious time by not mincing all of them If only one or two cloves, I'll use a small Henckel paring knife to mince, but when making Italian dishes that call for several cloves ... the press comes out
Ya know, I haven't used my garlic press since I learned to SMASH a clove with my knife - half the mincing is done! Takes just a few more seconds to line up several smashed cloves and run the knife over them a couple of times.
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Old 04-27-2009, 01:43 PM   #28
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Ya know, I haven't used my garlic press since I learned to SMASH a clove with my knife - half the mincing is done! Takes just a few more seconds to line up several smashed cloves and run the knife over them a couple of times.

I learned how to smash garlic when I was a teenager 20 years ago, but when you deal in mass quantities ... the press is still much faster I can do 6 cloves with a press in about 20-30 seconds, by the time I smash 6 cloves and begin mincing, I would have already been done with the press and cleaning up
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Old 04-27-2009, 03:37 PM   #29
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I'm with you freefallin. When I can salsa I need to mince several bulbs. No slicing for me.
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Old 04-28-2009, 12:32 AM   #30
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#1 would be fingers, #2 a good, really sharp knife. People know I like to cook, and I wind up helping out at family and freinds' houses, and am thinking of putting a knife in my purse during holidays.
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