"Wallace" > wrote in message
...
>
> "Jinx Minx" > wrote in message
> ...
>>
>> "Wallace" > wrote in message
>> ...
>>>
>>> "Jinx Minx" > wrote in message
>>> ...
>>>>
>>>> "Wallace" > wrote in message
>>>> ...
>>>>>
>>>>> "Dave Smith" > wrote in message
>>>>> m...
>>>>>> Melba's Jammin' wrote:
>>>>>>
>>>>>>> Cool fork! Perhaps it is a pastry blending fork. My first thought
>>>>>>> was simply a large meat fork for serving -- I have a couple but not
>>>>>>> with sharp on the back of the tines.
>>>>>>
>>>>>>
>>>>>> I don't know if it was designed to be a pastry blending fork but it
>>>>>> sure looks like the one I use for pastry.
>>>>>
>>>>> I looked on the web and did not find a fork like that. I'd like to
>>>>> have one. The ones I found did not have the sharpened rear part of the
>>>>> tines. I did see some forks with widely spaced tines for mixing (they
>>>>> refer to beating eggs), but as a utensil for cutting fat into flour
>>>>> when making pastry, this one seems ideal. Where do we buy them?
>>>>>
>>>>
>>>> http://www.amazon.com/RSVP-Stainless...4982145&sr=8-1
>>>>
>>>> http://fantes.com/whisks.html
>>>
>>>
>>> Hard to tell from the pictures, but they don't look the same as the type
>>> in the O.P.
>>>
>>
>> Well they do to me, and these are "blending forks" for pastry, which is
>> what you asked for.
>
>
> ok, buy them and let us know if they have the sharpened rear or triangular
> tines. THAT is what I asked for.
>
> Let us know.
>

If these forks are specifically designed for cutting fat into flour, then
what makes you think ones with triangle tines would work better? You said
you like gadgets. Why don't *you* try it and then get back to us if it
doesn't work like you want. Finding a fork ideal for blending pastry (not
eggs) is what you asked for (and which I provided links for), not a fork
with triangle tines for blending pastry. Unless, of course, you're one of
those people that can't eat soup unless using an actual soup spoon...