Posted at November 27, 2010, 9:18 pm:
At the risk of offending the more serious of our bretheran, I just took a toddle to search. And there I found, cooking everything from artichokes, to cooking zucchinis. Cooking pumpkin, cooking mushrooms, cooking cabbage, carbohydrates and quiche. Cooking parsnip, peas and pate.
But I also found cooking knives. Now, I have never cooked a knife, I feel it is a little beyond me. How does one do this. How does one tenderise. How does one serve a cooked knife. Does one involve ones self with a side dish of boiled fork, tea(spoons), perhaps a light dressing of toothpicks.
How does one eat it. One might assume this is a careful, rather delicate matter. Like those shockingly poisonous fish in Japan. Could I suggest it may be even more difficult, more challenging, perhaps even more foolhardy. Is a finger bowl required, or does one just drip into a tray like affair. I would appreciate any and all answers. I would hate to miss out on any future trends. Thank you in anticipation. Kindest regards, Diane. ;Þ
Original of the message was taken from http://www.cheftalk.com/forums/
Replies:well, it depends on the knife.
but only in certain Casinos in Las Vegas or traveling circus's.
I don't want to be demeaning or come off as a know-it-all, but I think...
Stewing a pot.
A chef I used to work for in a hotel banned the listening of all radio...
I want to see someone eat that knife!
Regards Cakerookie.
Roasted radio.
OK I see where this thread is headed and I like it.
Aha CR.
Sorry for the brief reply, I had to turn the sump steaks.
I must admit that I enjoy a good ham radio from time to time.
Hey Grease, I have an old Ham Radio here and was wondering what to do ...
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