"Timo" > wrote in message
...
> On Saturday, April 19, 2014 4:11:02 PM UTC+10, Julie Bove wrote:
>> I don't usually watch videos, or cut little tomatoes but this is a cool
>> way
>> to cut them!
>>
>> http://sftimes.co/?id=490&src=share_fb_new_490
>
> For those who commented about the downside of the involvement of plates,
> the plate-free method, 0:25 in https://www.youtube.com/watch?v=V33A2aEgHcw

Wow! I like how he sort of supremed that tomato! Beats the heck out of the
often used method of cutting in half and squeezing the seeds out. That
would be perfect for Chinese tomato beef.

I had forgotten that I somewhat recently got a Khun Rikon tomato knife.
With it, I was able to slice a tomato about as thinly as that chef did. It
worked equally well on a red onion, yielding paper thin slices.

Now I suppose someone here will complain about the fact that the chef had a
glove on. But that's what people here do!