Sqwertz wrote:
>
> 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.

How long does it take to knead the color
into a pound of margarine?

In article > ,
says...
>
> 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. The knife in the middle looks like
> what I always thought was a grapefruit knife, though I have not seen one
> for sale for years.

What fork? Too much snippage of the posts.. Geeze guys, let's not go
overboard

Scotty

In article <307ab76c-94de-4fc9-a399-
>,
says...
>
> On Jan 31, 5:35*pm, "Wallace" > wrote:
> > "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?
> >
> >
> 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.

Oh well, time to hit the <I> on this thread as you all have <snipped>
the content out and left only comments... Oh well, maybe next time

Scotty

In article >,
Mark Thorson > wrote:
> How long does it take to knead the color
> into a pound of margarine?


LOL. those were the days. Somehow, I don't think Steve's fork is the
right tool for that job -- you used your hands to work a sealed package.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; Pirohy, January 25, 2010
The Pirohy Princess is in the Kitchen

On Sun, 31 Jan 2010 21:29:33 -0600, Jinx Minx wrote:

> "Sqwertz" > wrote in message
> ...

>> But that's beside the point of the poster who you originally
>> responded to, who wanted the super-special tines.
>
> Yes, super special tines on a fork for blending pastry.

I know it's hard for you to believe they work better than regular
tines. but take it from someone who owns the fork in question - IT
WORKS BETTER.

-sw

"Sqwertz" > wrote in message
...
> On Sun, 31 Jan 2010 21:29:33 -0600, Jinx Minx wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>
>>> But that's beside the point of the poster who you originally
>>> responded to, who wanted the super-special tines.
>>
>> Yes, super special tines on a fork for blending pastry.
>
> I know it's hard for you to believe they work better than regular
> tines. but take it from someone who owns the fork in question - IT
> WORKS BETTER.

a sharp rear time working better for this purpose than a flat rear time -
obvious! That's why I was asking where to get one. Oh, let's not start
this up again!

On Sun, 31 Jan 2010 21:57:46 -0600, Jinx Minx wrote:

> I suppose you won't mash potatoes either, without the exact right masher?

This works great on potatoes, too. Much better than a regular-tined
pastry fork.

-sw <ducking>

On Sun, 31 Jan 2010 18:40:34 -0600, Sqwertz wrote:

> On Sun, 31 Jan 2010 11:36:09 -0500, brooklyn1 wrote:
>
>>>> >>http://i45.tinypic.com/2u63gqd.jpg
>>>> >>http://i45.tinypic.com/fw57if.jpg
>>>> >>http://i46.tinypic.com/nfjsk9.jpg
>
>> That knife that folks think is a grapefruit knife is actually only one
>> half of a grapefruit knife, it's the part that removes the membrane
>> from any citrus sections.
>
> That makes no sense at all. Why would the blade be curved for that?
> I really don't think it's either. The blade is too curved to be of
> any use on a grapefruit. Grape? Yes. But Grapefruit? No.
>
>> I seriously doubt that oddball aluminum fork is a kitchen/food prep
>> tool...
>
> Do you know of any other uses for a fork?
>
> -sw

sheldon keeps a special fork that he jams into his thigh from time to time
to determine if he's had enough to drink.

your pal,
blake

"Sqwertz" > wrote in message
...
> On Sun, 31 Jan 2010 21:29:33 -0600, Jinx Minx wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>
>>> But that's beside the point of the poster who you originally
>>> responded to, who wanted the super-special tines.
>>
>> Yes, super special tines on a fork for blending pastry.
>
> I know it's hard for you to believe they work better than regular
> tines. but take it from someone who owns the fork in question - IT
> WORKS BETTER.
>
> -sw

Better than a regular table fork, or better than a pastry blending fork??
And for the record, I was never doubting you. Clearly you missed my point,
just as Wallace has.

Jinx