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Old 02-21-2013, 12:41 PM   #21
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Well I finally finished it.

My nephew drove here for a visit so I sent it to Georgia with him. He'll deliver it to my NIL.

I hope I can attach a photo.
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Old 02-21-2013, 12:43 PM   #22
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Old 02-21-2013, 12:53 PM   #23
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Great job. I like that you included different size bowls.
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Old 02-21-2013, 01:12 PM   #24
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Looks very nice. What capacity are the rectangular cut-outs?
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Old 02-21-2013, 01:47 PM   #25
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I'm not sure. Those rectangular parts are the tops of restaurant butter dishes that a friend gave me.

They measure 5 1/2"x2 1/2" and are about 1 1/2" deep.

I have sources for the pinch bowls but not the butter tops.

I'd like to one of these for myself but it'll be without the butter tops unless I can find more somewhere.

Thanks all, for your kind words.
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Old 02-21-2013, 02:07 PM   #26
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I always do it when doing what I will tonight .... stir frying. It just goes so fast that everything has to be right there and ready. Otherwise I'm not that careful. Those boards look like something. I do have plenty of little prep bowls, but quite often I use those thin, flexible cutting boards. When I buy a few, I cut one or two in halves or quarters. Then I chop and just leave the ingredient sitting on it. Stuff I'm going to add at the same time I'll put on one larger one, things I'm going to add at different times stay on their own small board. Since they're flexible, I can sort of cup them and funnel the stuff right into the pan. Easy to clean, too.
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Old 02-21-2013, 02:22 PM   #27
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Yes. I love those flexy cutting mats.

I like that you can pick them up, fold them slightly over a pot or pan and tap on the top edge to release the ingredients.

I also like that they take up very little room and contour to the bottom of any sink.
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Old 02-21-2013, 02:51 PM   #28
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WOW! I am impressed. What chef wouldn't love to have that in their kitchen. You did a great job. One happy NIL is living in Georgia right now.
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Old 02-21-2013, 03:06 PM   #29
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Thanks Addie!
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Old 02-21-2013, 04:32 PM   #30
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I really like the concept. One of these may be emerging from a workshop in Texas soon. How did you cut the holes?

From a design standpoint, I think a single row along the top would be better so chopped ingredients could be pushed directly into the larger containers with the knife.

.40
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