Started by toledobass, April 07, 2007, 11:00:31 AM
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Quote from: SonicMan on September 10, 2007, 07:04:10 PMAllan - LOL! I've had a Laguiole corkscrew for years - like the ones below, but mine has a 'horned' handle - can't even guess how many corks it has pulled over the years! But, looks new & still works fine - not cheap, but a life long companion! The new knives are just gorgeous (pic does not do them justice) - fit your hand beautifully (like an extension of your fingers), and cut w/ ease - the blades have a 'fine' serration, and the recommendation for cleaning is just hand wiping (the sales person in Quebec City stated that they never need sharpening? True? Not sure, but we'll do some research) - not cheap but should last forever - but be aware of 'fakes' on the market w/ the same name - Dave
Quote from: toledobass on September 10, 2007, 07:55:05 PMI've wanted one of those corkscrews for years. Do you still have the little leather case it scomes with? They are pricey but they are crafted so well. The weight and feel in the hand enhances the process for me.....but I'm a guy who likes stuff that makes mundane things pleasurable. I could never get into those new rabbit corkscrews. I like the act of the little bit of work and the rabbit things steal that away from me. Do those knives have that same kind of weight that the corkscrew has?
Quote from: toledobass on September 10, 2007, 07:55:05 PM I could never get into those new rabbit corkscrews. I like the act of the little bit of work and the rabbit things steal that away from me. Allan
Quote from: uffeviking on September 10, 2007, 08:21:25 PMAhem! In that case, Sir, please undertake a lot of trips to the State of Washington and kindly uncork my bottles of Lemberger, etc., because arthritis in the left thumb of this left-hander makes it practically impossible to use any corkscrew. What you refer to as 'the rabbit thing', saved me from buying and drinking wine bottled in those screw-top containers.
Quote from: Saul on September 16, 2007, 05:09:28 PMAngel hair thin pasta with a sauce that I made.Take 2 cups of plain yogurt2 chopped garlicshalf chopped red onionHalf a cup of shredded Mozzarella cheeseOne table spoon virgin olive oil.Mix it all up, let it sit for 20 minutes in the fridge.When the Pasta is hot and ready.Serve the pasta when its hot so the cheese from the sauce will melt.It was very delicious.
Quote from: DavidW on September 16, 2007, 05:31:35 PMThat sounds great Saul, I think I'll try it later this week.
Quote from: Saul on September 16, 2007, 05:36:31 PMCool! By the way, I think some sweet wine will go very well with this dish.
Quote from: Solitary Wanderer on September 16, 2007, 06:10:04 PMWe had two days in Wellington last week and had dinner at Martin Boselys which was the supreme winner of this years Cusine Resturant of the year award.It was fine dining indeed. Delicious food with perfect seasoning and presentation.
Quote from: SonicMan on September 17, 2007, 05:55:15 AMSW - those dishes & the menu listings look great! Wish we had been there - BTW - what is the conversion to US dollars for those prices?
Quote from: uffeviking on September 17, 2007, 06:56:45 AMTry this for any currency conversion:http://www.xe.com/ucc/
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