Aug 22, 2012 #2 Andy M. Certified Pretend Chef Joined Sep 1, 2004 Messages 51,374 Location Massachusetts Which one?
Aug 22, 2012 #3 forty_caliber Admiral of the Texas Navy Moderator Emeritus Joined Jul 26, 2010 Messages 3,413 Location Republic of Texas I have one that size that I use for TEXAS size ribs. .40
Aug 24, 2012 #4 FrankZ Site Team Staff member Joined Nov 22, 2009 Messages 10,217 Location Chesapeake Bay forty_caliber said: I have one that size that I use for TEXAS size ribs. .40 Click to expand... I am disappointed... I would have expected you to call it a Texas toothpick.. sheesh..
forty_caliber said: I have one that size that I use for TEXAS size ribs. .40 Click to expand... I am disappointed... I would have expected you to call it a Texas toothpick.. sheesh..
Aug 24, 2012 #5 Steve Kroll Wine Guy Joined Mar 29, 2011 Messages 6,345 Location Twin Cities, Minnesota I have to disagree. I think a Klingon Bat'leth has the better balance required for those fine chopping tasks.
I have to disagree. I think a Klingon Bat'leth has the better balance required for those fine chopping tasks.
Sep 23, 2012 #7 Aunt Bea Master Chef Joined Mar 14, 2011 Messages 9,224 Location near Mount Pilot I used to have the ultimate meat cleaver on display in my kitchen but, I finally had to get rid of it because I had visions of someone breaking into my home and using it! Too much television I guess!
I used to have the ultimate meat cleaver on display in my kitchen but, I finally had to get rid of it because I had visions of someone breaking into my home and using it! Too much television I guess!
Sep 23, 2012 #8 Addie Chef Extraordinaire Joined Nov 9, 2011 Messages 22,295 Location East Boston, MA forty_caliber said: I have one that size that I use for TEXAS size ribs. .40 Click to expand... Before or after slaughter?
forty_caliber said: I have one that size that I use for TEXAS size ribs. .40 Click to expand... Before or after slaughter?