Learning something new everyday...

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by HRC_64, Jun 25, 2018.

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  1. Jun 25, 2018 #1

    HRC_64

    HRC_64

    HRC_64

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    Thought I would post this up for starting a thread about technique...
    I really like learning a new technique of cutting, and always on the lookout for something interesting
    anyone use this style of cutting day-to-day?

     
  2. Jun 25, 2018 #2

    mille162

    mille162

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    A small round indent in a cutting board (or a small wood ring to sit the onion on) would make this super easy as you’d be able to cut down to the board flat
     
  3. Jun 25, 2018 #3

    Paraffin

    Paraffin

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    I was wincing at the lack of finger curl and waiting for him to cut himself. Otherwise, I can see where if speed is more important than getting a carefully-sized chop, this could work with a long enough knife.

    I just use the classic method, works well enough and I don't need super speed. For a really fine mince you can do this, and I'll do use this method occasionally when I have time (and patience):


     
  4. Jun 25, 2018 #4

    panda

    panda

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    his way of finely minced is mushy squished onion, yet his second 'domestic user way' was way better, haha.
     
  5. Jun 25, 2018 #5
    A. There’s absolutely nothing of value that can be learned from that annoying dork.
    B. If you need that much crudely diced onion, buy a Nemco 55500.
     
  6. Jun 25, 2018 #6

    HRC_64

    HRC_64

    HRC_64

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    Its not so much the idea that it is a "perfect" technique, its more the idea that its different and original.
    Of course sometimes "different and original" is a long way of saying worse :lol2:
     
  7. Jun 25, 2018 #7

    ThEoRy

    ThEoRy

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    If it's not better than it's not worth learning.
     
  8. Jun 25, 2018 #8

    tcfarrar

    tcfarrar

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  9. Jun 25, 2018 #9

    HRC_64

    HRC_64

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    LOL hear no evil, see no evil, speak no evil ;)
     
  10. Jun 25, 2018 #10

    HRC_64

    HRC_64

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  11. Jun 25, 2018 #11

    Paraffin

    Paraffin

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    Oh I agree he's annoying. Also pompous, misogynistic, and a commercial shill. But I have learned one or two things from watching a few of his videos. Just have to substitute the real thing when he says "and then you add Knorr Stock Pot."
    :razz:
     
  12. Jun 25, 2018 #12

    ThEoRy

    ThEoRy

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    Too bad he didn't use that spine to sweep the onions off the board.
     
  13. Jun 25, 2018 #13

    Kippington

    Kippington

    Kippington

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    I'm not going to lie, I saw this picture and spent a few minutes wondering why his octagonal handle was rotated 90 degrees...

    [​IMG]
     
  14. Jun 25, 2018 #14

    HRC_64

    HRC_64

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    Yeah, that 90* sweep looks cringe AF :lol2:
     
    ThEoRy likes this.
  15. Jun 25, 2018 #15

    HRC_64

    HRC_64

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    Good eye. Ha. I've read those IKEDA handles can be masive,
    but that does look a bit absurd...

    Has anyone used them and liked it?
     
  16. Jun 25, 2018 #16

    boomchakabowwow

    boomchakabowwow

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    I regret wasting a click on that.
     
  17. Jun 25, 2018 #17

    HRC_64

    HRC_64

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    Also French. :lol2:

    (I think absurdism is sort of a french national pastime)

     

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