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Have one, Bob. Will post it later, o.k.? Am at work right now and cannot.
Don't part with your illusions. When they are gone, you will still exist, but you have ceased to live.
"we usually cut our apples the night before and chill them in the ice-box overnight, and after we got one of these, they stay in their original color, but before with the older steel knives we had, they turned brownish."
I never thought the discoloration had anything to do with the knife you used. I thought it was the air. Verrry Interesting.....
I think that Vadilia Chop Wizard looks pretty cool. For someone like myself who is all thumbs in the kitchen.
Wouldn't mind kicking that Oxy Clean Loud talker guy right in the teeth, though. Jeez!
check out these bad boys:
a bit expensive, but they fucking rock!
this ain't no cheese ball Ginsu knife, folks. It will not cut through a soda can.
Keep in mind, most people cut themselves because their knives are too dull rather than too sharp. tomatos, onions, etc. are sliced really easily with these knives. The other advantage is they are really light weight. I saw a documentary on a plane about these things, some old dude sharpening them by hand, pretty cool shit.
No metalic taste to your food with these, and stuff like cut apples do not get discolored; we usually cut our apples the night before and chill them in the ice-box overnight, and after we got one of these, they stay in their original color, but before with the older steel knives we had, they turned brownish.
that sounds great i have most of the syuff to do it,i'm cooking fish tonight i have some great alaskin halibit,i wonder if it'll be good w/that recp,?thanks chris,let you no how it comes out. peace.and happy eating!!!
For a grate new meal!! I used the Tilapia and it was wonderful !
Thanks again Chris & Mary :)
There's much more where that came from gratefulmom. Let me know how it turns out!
I love mango salsa! The kiddies love fish too! Chris your recipe sounds grate!!
Gonna try it!!
Start with Tilapia or Catfish. You need a bland white fish.
Mash a stick of butter up with a tablespoon of Anchovie Paste, if not more. I like more!
Rub your fish with salt and pepper and bake it with a huge glob of the Anchovie butter over it.
On your plate lay a bed of arugula and then lay a bed of white rice on top, a bed of rice that matches the size of the fish. When the fish is done lay it on top of the rice and arugula.
Drizzle all of the melted anchovie butter form the baking pan over the fish and stuff. Then follows the salsa:
The topper is a mango salsa.
half a red onoin
1 big tomato, no seeds
1 bunch of fresh cilantro diced
apple cider vinegar
ALL TO TASTE
This recipe has gotten me layed. It is amazing and I encourage you all to try it.
Chris and Mary