On Sun, 31 Jan 2010 17:25:45 -0800, Wallace wrote:

> Why not just use a pastry blender for cutting fat into flour? The job
> will go faster as it's larger and covers much more area.
>
> I like to have lots of gadgets, and try different techniques.

This thing also shreds tender chicken, pork butt, and chuck roast
just by pressing down on them with the fork. It doesn't cut the
meat, but the angled tines just spread the meat fibers apart
perfectly.

It will "pull" a 6lb (post-cooked weight) smoked pork butt in about
20 seconds. I just used it on a small 3lb chuck roast for tacos -
about 10 seconds.

-sw