Brooklyn1 wrote in rec.food.cooking:

> "Julie Bove" wrote:
>
> >"Brooklyn1" > wrote in message
> > ...
> >> On Thu, 23 Oct 2014 15:16:13 -0700, Oregonian Haruspex
> >> > wrote:
> > >
> > > > On 2014-10-17 10:10:05 +0000, Julie Bove said:
> > > >
> >>>> "Brooklyn1" > wrote in message
> >>>> ...
> >>>>> Oregonian Haruspex wrote:
> > > > > > >
> >>>>>> I cut my squash with an axe. Really. I grab my nice, razor
> sharp >>>>>> Gransfors Bruks carpenter's axe, start it into the
> flesh, and then >>>>>> gently hammer it through with a mallet. This
> works great and it >>>>>> totally prevents any possibility of injury
> from over-exerting yourself >>>>>> with the knife.
> > > > > >
> >>>>> What kind of squash requires it being cut with an axe hammered
> with a >>>>> mallet... has to be an inedible gourd. I'd like to have
> seen a photo >>>>> of this squash with your axe buried into it.
> > > > > >
> >>>>> I've cut too many winter squash to count, all sizes, with an
> ordinary >>>>> 8" chefs knife. Iv're found the larger tha squash the
> easier to >>>>> slice, smaller squash are like slicing ball bearings,
> but a large >>>>> winter squash is no tougher than a small specimen.
> I have larger >>>>> chefs knives but they have thicker blades so
> require more force, and >>>>> exerting more force than necessary is
> dangerous. Actually I find >>>>> slicing smaller winter squash more
> dangerous because their smaller >>>>> diameter makes them more apt to
> roll. I have two good sized winter >>>>> squash to cook this
> weekend... my 8" chefs knife will slice them >>>>> handily... the
> blade of that 12" carbon steel Sabetier is too thick >>>>> for
> slicing squash but it's razor sharp and is my go to tool for >>>>>
> shredding cabbage micro thin for slaw. That butcher's braker knife
> >>>>> has a blade too thin for winter squash but is perfect for
> attacking >>>>> large watermelons. So Paul Bunyan, lets see what you
> can do. >>>>> http://i57.tinypic.com/2rqf33a.jpg
> > > > >
> >>>> I had difficulty cutting a squash when I lived in CA. I can't
> remember >>>> what kind it was. I wound up throwing it out. I then
> had difficulty >>>> cutting a watermelon so I asked my dad to try.
> To which he replied >>>> something like, "God dammit! Where did you
> get these crappy knives?" >>>> He had given me the set for Christmas!
> Heh. I can't remember what >>>> kind they were now. But since they
> were new, I got rid of all my old >>>> ones. Mistake! The new
> knives wouldn't cut much of anything. That's >>>> when I got the set
> that I have now.
> > > > >
> >>>> But with these knives, I do remember having difficulty cutting
> into a >>>> spaghetti squash. I did do it but it was a PITA.
> > > >
> > > > Get an axe and a mallet. It's easy and there is far less risk
> > > > of personal injury. The right tool for the job right?
> > >
> >> Nonsence, ****ghetti squash is opened after it's cooked... stab a
> >> few slits and nuke... the skin will tenderize making it easy to cut
> >> open.... obviously you've never cooked 'sghetti squash.
> >
> > This one was far too big to put in the microwave. I had to boil it
> > in my canner. Then dealing with a steaming hot squash was no fun.
>
> You can bake spaghetti squash in a regular oven too, just remember to
> prick it.
> http://www.thekitchn.com/how-to-cook...-the-oven-cook
> ing-lessons-from-the-kitchn-178036 If you first stab the squash with
> the point of a knife it will be easy to continue cutting, don't
> attempt to start cutting with the knife edge, see he
> http://www.food.com/slideshow/how-to...uash-153/cut-2
> You can also halve a ****ghetti squash with a bread knife.

Thank you Sheldon, I was not sure and this is one of the 'havent tried
it yet' things in my life.

Carol

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