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Old 09-22-2008, 10:31 AM   #11
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for some strange reason I just remembered someone mentioning banging brown sugar on the counter to try to break it up
good way to take out your aggression
When some cooks say to get out of the kitchen, they mean it!


Seriously, it works great on a head of lettuce.
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Old 09-22-2008, 10:32 AM   #12
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You'll break something (but not the cabbage core) by banging it like lettuce. When I was a prep cook, many years ago, slaw was thin (1/8") sliced; sliced cabbage for saute was 1/4" - 1/2". I "shave" the cabbage with a large Chef's knife for the most effective slaw cut. Just watch the fingers!
Chopping, dicing, mincing: from coarsest to finest: chopping 1/2" or more. 1/4" for dice - 1/8" and even finer for minced. It is subjective; up to the cook.
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Old 09-22-2008, 10:33 AM   #13
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Thanks, Dave
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Old 09-22-2008, 10:42 AM   #14
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I like these videos. Scroll down.
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Old 09-22-2008, 10:45 AM   #15
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How cool! Thanks.
And I have found a new use for a piece of marble that I used to have my turntable sitting on!
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Old 09-24-2008, 09:47 AM   #16
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Originally Posted by GrantsKat View Post
for some strange reason I just remembered someone mentioning banging brown sugar on the counter to try to break it up
good way to take out your aggression
So is pounding some cutlets for scallopini. However, I wouldn't recommend doing that if you are really concern about the quality of the product. "Heavy" frustration relief can reduce the cutlets in question to something that reassembles Swiss cheese, just full of holes.

This is all from personal experience, as well.
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Old 09-24-2008, 11:52 AM   #17
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The latest CON here in California is "grass fed" Beef. As any midwesterner can tell you, the best beef is finished on grain, Corn especially. Grass fed beef tastes like GRASS! It's much cheaper for the beef producer to let the steers stay in pasture, eating "prairie" hay than it is to take them to the feed lot for grain finishing.
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Old 09-24-2008, 12:13 PM   #18
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The latest CON here in California is "grass fed" Beef. As any midwesterner can tell you, the best beef is finished on grain, Corn especially. Grass fed beef tastes like GRASS! It's much cheaper for the beef producer to let the steers stay in pasture, eating "prairie" hay than it is to take them to the feed lot for grain finishing.
How did we go from shredding cabbage to midwestern beef? Did I doze off and miss something?
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Old 09-24-2008, 12:17 PM   #19
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I learned this little trick with the marble years ago. I STILL can't make dough worth eating. I can make fantastic pizza dough, but pie dough - forget it. Maybe I'm using the wrong color.
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Old 09-24-2008, 12:26 PM   #20
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lol, my piece of marble just happens to be the color of the one in the video. I'm hoping it will improve my no knead dough
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