fsuedu

I use mine to section a grapefruit. Wouldn't give it up. How do you section a grapefruit without one, at least without losing most of the pulp? well, depends on how you want to present the thing....i peel the grapefruit and save the peel for zests or candied peel or something, and do the thing where you slice out the sections between the "dividers".....i like this because i can serve both pink and white grapefruit and maybe oranges or something in a pretty dish.....if you want to serve it in the "cup", i guess you'd have to section it with a regular knife....which works just about as well as a grapefruit knife....but a grapefruit knife is a wonderful thing to save your nails opening tab top cans, and is a pretty decent screwdriver for odd spaces

gee....there's so many things....i could write a book....but i can tell you the things i would never have bought for myself that i inherited and wouldn't give up for the world: three odd knives of dubious origin....a carving knife, a paring knife and something midsize that probably had another life somewhere..i've never bought anything that compares to these old warhorses...and the sharpening stones that my daddy used..... strainers....old wire mesh ones of different sizes/meshes....sift dry ingredients, strain soup, strain fruit juices, make big gallon batches of iced tea.....on and on...i've got enough of them to use different ones for different things....... the one thing i could have lived without and never missed is any kind of fancy food processor......i want to puree my own stuff (if i have to, i can use a blender...ugh....but a blender is great for slushy drinks), i want to chop my own stuff, and the day has not come when i can't mix up a batch of dough without a machine, thank you very much.....the only good thing a food processor ever did for me was act as a door stop when i was moving stuff.........

any of the recipes sent will probably be great...i've never gone to all that much trouble.....it's pretty much can't miss unless you drown it or dry it out.... the only thing missing that i would add to any of these recipes or any other i've seen is about a teaspoon(more or less...less may be better) of regular old yellow prepared mustard..... adds a little zing.....but don't add too much....

my first post here and an odd question....somewhere, sometime on some cooking show a host recommended making a "dough" of fat (butter) and flour and rolling this into balls to keep in the frig and use to thicken gravy when the time came. i think these were to be added to pan juices or broth and that because they were pre-measured, that the flour/fat ratio would be correct. has anyone else ever heard of this and if they have, does it work? sounds like a good idea, but like most good ideas, may have some drawbacks. sorry if this is really silly, but i promise i saw this (or something really similiar) on tv (don't hold me to it, but i think it was sara's secrets).... thanks!!!!1