In article >,
Sqwertz > wrote:

> Fork: Cast aluminum made in Italy. Very light and strong. The
> times are quite substantial and the backs of them come to a sharp
> point, unlike any other forks I've seen. Great for shredding meats
> and incorporating flour and shortening. It would also cut sheets of
> pasta into ribbons, I suspect. I'm wondering if this fork has a
> special use in the Italian kitchen.
>
> -sw

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.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; Pirohy, January 25, 2010
The Pirohy Princess is in the Kitchen

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.

"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?

"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

HTH,
Jinx

"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.

"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.

On Sun, 31 Jan 2010 19:00:10 -0600, Jinx Minx wrote:

> "Wallace" > wrote in message
> ...
>
>> 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.

The link you posted do not have the triangular tines.

-sw

"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.

On Sun, 31 Jan 2010 15:35:51 -0800, Wallace wrote:

> 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?

I love this fork. But I love a $100 bill better!

-sw

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.

"itsjoannotjoann" > wrote in message
...
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.

I like to have lots of gadgets, and try different techniques.

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

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 <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 > ,
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

On Sun, 31 Jan 2010 07:37:56 -0600, Melba's Jammin' wrote:

> In article >,
> Sqwertz > wrote:
>
>> Fork: Cast aluminum made in Italy. Very light and strong. The
>> times are quite substantial and the backs of them come to a sharp
>> point, unlike any other forks I've seen. Great for shredding meats
>> and incorporating flour and shortening. It would also cut sheets of
>> pasta into ribbons, I suspect. I'm wondering if this fork has a
>> special use in the Italian kitchen.
>
> 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.

Two votes for pastry fork. That's what I think, too (3 votes).
That why I mentioned it being good for blending shortening/flour.
It's strong, has a wide stance, and has those sharp undersides to
the tines.

-sw

"Sqwertz" > wrote in message
...
> On Sun, 31 Jan 2010 07:37:56 -0600, Melba's Jammin' wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>
>>> Fork: Cast aluminum made in Italy. Very light and strong. The
>>> times are quite substantial and the backs of them come to a sharp
>>> point, unlike any other forks I've seen. Great for shredding meats
>>> and incorporating flour and shortening. It would also cut sheets of
>>> pasta into ribbons, I suspect. I'm wondering if this fork has a
>>> special use in the Italian kitchen.
>>
>> 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.
>
> Two votes for pastry fork. That's what I think, too (3 votes).
> That why I mentioned it being good for blending shortening/flour.
> It's strong, has a wide stance, and has those sharp undersides to
> the tines.
>
> -sw

Me four. It's a pastry blending fork.

Jinx