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Old 01-04-2011, 12:25 AM   #12761
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Quote:
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A woodworking tool for cutting a pattern/line/slot into wood.
You got it!

It's a Coachmaker's Beading Router.
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Old 01-04-2011, 03:34 AM   #12762
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Rats! I thought it was a winder for a very large clock. LOL
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Old 11-03-2011, 06:35 PM   #12763
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This is as good as place as any to ask someone to name this pic, cuz I sure can't
I got it from the formerly active members' pics recently added. I'd ask the member, but they haven't been here since 2006
What are these? (their caption is below)

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My hubby Stu remembered eating these when he lived in Brooklyn and asked me to make them and I did and he loved them.
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Old 11-03-2011, 06:49 PM   #12764
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Is it a bialy?
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Old 11-03-2011, 06:56 PM   #12765
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Is it a bialy?
Are they?
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Old 11-03-2011, 07:16 PM   #12766
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i think it's a bialy. I just googled it and looked at images.
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Old 11-03-2011, 07:26 PM   #12767
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I Googled it, too, but just looked at the wiki pic. And it didn't look like those.
So it bialy a NYC thing? I've never heard of it before... which isn't saying much. I have no idea what scones are either, lol.
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Old 11-03-2011, 07:39 PM   #12768
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A bialy is sorta similar to a bagel, except it's baked without boiling, and it always has 'stuff' on top.

A scone is an upscale biscuit. It usually (not always) has stuff in it, fruit, spices, etc. They're shaped more like a small wedge of pie, instead of a circle. The texture is a little more 'crumbly' than a biscuit. I think the scone was the British original, and the Scots-Irish derived the biscuit from it when they came to the Americas.

But I could be wrong on both counts.
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Old 11-03-2011, 07:43 PM   #12769
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I don't know, but it kind of looked like mushrooms to me.
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Old 11-03-2011, 07:47 PM   #12770
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The Soprano's always had pizza bialy at the Bada Bing.

The dough on the ones that I have had were tender and slightly sweet but the toppings were sauce and cheese.

The ones in the picture look like spinach or sausage under the cheese.
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Old 11-03-2011, 08:09 PM   #12771
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It sort of looks like this one.
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Old 11-03-2011, 08:43 PM   #12772
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Interesting. I've got to make these sometime... and scones, too.
Thanks for the sleuthing!
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Old 07-09-2014, 09:38 PM   #12773
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Old 07-09-2014, 09:53 PM   #12774
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?????????????????????
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Old 07-09-2014, 09:55 PM   #12775
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?????????????????????
I fully expected you to have guessed it, Andy.
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Old 07-09-2014, 10:05 PM   #12776
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I hate to let you down, pac. Maybe more brain cells will be awake in the morning and I can redeem myself.
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Old 07-09-2014, 10:23 PM   #12777
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I'm sure it will hit you when you lie down.
Which is what I'm going to do right now.
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Old 07-10-2014, 01:39 AM   #12778
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I'm curious.
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Old 07-10-2014, 10:19 AM   #12779
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Is that a shish kabob?
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Old 07-10-2014, 10:41 AM   #12780
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Is that a shish kabob?
We have a winner!
Did it take the hint I posted this morning?

It's my post-it above my prep area so I remember the order I like my chicken, sausage, pepper and onion kebabs in. The idea, according to the recipe, is to always have the chicken touching an open end of the sausage. This makes it much easier for me to skewer the pieces and gives me a nice looking kebab.
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