On Thu, 16 Oct 2014 14:26:13 -0500, Becca EmaNymton
> wrote:

>
> Please have her make a video, I would love to see that.

You're not going to find her in the kitchen very often and she only
does it when I totally annoy her using my method, which is brute
force.

--

Never trust a dog to watch your food.

"dsi1" > wrote in message
...
> On 10/15/2014 4:50 PM, Julie Bove wrote:
>>
>>
>> I only remember that one bad burn when I dropped the potholder when
>> removing the burrito pan from the oven. I do know that I got other
>> burns as I remember running my hands under cold water, but I think they
>> were minor.
>
> Most things worth doing can cause injury. If we have to bleed and burn,
> it's all worth it. Of course, a kitchen accident won't kill you like an
> accident in the bathroom. OTOH, most people aren't forced to go to the
> kitchen when the urge strikes them. :-)

I have had worse bathroom accidents. Broke toes two different times in the
bathroom. Also stepped on a piece of glass in the tub.

"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.

"Janet Bostwick" > wrote in message
...
> On Thu, 16 Oct 2014 12:21:04 -0400, Brooklyn1
> > wrote:
>
>>On Thu, 16 Oct 2014 09:05:48 -0600, Janet Bostwick
> wrote:
>>
>>>On Thu, 16 Oct 2014 10:40:00 -0400, Brooklyn1
> wrote:
>>>
>>>>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.
>>>>
>>>snip
>>>
>>>>http://i57.tinypic.com/2rqf33a.jpg
>>>>
>>>The squash you picture are very tender skinned. An old-fashioned
>>>large Hubbard squash would have been cut up with an ax or saw in the
>>>old days.
>>>http://tinyurl.com/kjtm2q4
>>>Read the article. It talks of rock-hard exterior and possible weight
>>>up to 50 pounds.
>>
>>I've read the article and I've grown hubbard squash. The skin can be
>>hard with large ones but it's thin and not so hard it needs an axe...
>>once stabbed with the point of a stout boning knife to get a starting
>>point they are easy to slice into sections. Look at the one at the
>>web site, it's pictured with an ordinary knife. Spaghetti squash has
>>much tougher skin.
> The Hubbard and Turban squash that I've experienced were much larger
> than shown and very hard to break into. I guess I've had a different
> experience than you.
> Janet US
'
Perhaps they are harder when larger? The spaghetti squash that I bought was
huge! And rock hard.

dsi1 wrote:
>
> On 10/15/2014 4:50 PM, Julie Bove wrote:
> >
> >
> > I only remember that one bad burn when I dropped the potholder when
> > removing the burrito pan from the oven. I do know that I got other
> > burns as I remember running my hands under cold water, but I think they
> > were minor.
>
> Most things worth doing can cause injury. If we have to bleed and burn,
> it's all worth it. Of course, a kitchen accident won't kill you like an
> accident in the bathroom. OTOH, most people aren't forced to go to the
> kitchen when the urge strikes them. :-)

You need to island hop over to Kauai. :-D

G.

On 2014-10-16 01:04:27 +0000, Sky said:

> On 10/15/2014 6:58 PM, 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.
>>
>> I decied this technique was in order after watching somebody snap a
>> knife off halfway down the blade in a squash a decade ago or so. Not
>> even at the tang or at the interface of the tange and blade, but halfway
>> between the handle and the tip. It was terrifying.
>
> Smart, very smart Uhm, is your Gransfors Bruks carpenter's axe
> solely dedicated for kitchen use? Not sure I'd use the same axe that's
> been used to cut wood (etc.) and then use it to prep squash or other
> foods. Just curious <vbg>.
>
> Sky

No, I use it to chop wood and take apart animal carcasses too. I
always very carefully clean it afterwards of course.

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?

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.

On 10/16/2014 1:15 PM, sf wrote:
> On Wed, 15 Oct 2014 20:04:27 -0500, Sky >
> wrote:
>
>> On 10/15/2014 6:58 PM, 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.
>>>
>>> I decied this technique was in order after watching somebody snap a
>>> knife off halfway down the blade in a squash a decade ago or so. Not
>>> even at the tang or at the interface of the tange and blade, but halfway
>>> between the handle and the tip. It was terrifying.
>>
>> Smart, very smart Uhm, is your Gransfors Bruks carpenter's axe
>> solely dedicated for kitchen use? Not sure I'd use the same axe that's
>> been used to cut wood (etc.) and then use it to prep squash or other
>> foods. Just curious <vbg>.
>>
> DD is a rather small person, even for women - but she can open the
> hardest of squash using finesse instead of brute force. No
> microwaving or axes, just a knife blade that can stand up to a little
> torquing. It take patience and with patience, any squash will yield
> in less than 60 seconds (more like 30).
>
I use a Chinese cleaver.

Jill

"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.

On Thu, 23 Oct 2014 20:56:52 -0700, "Julie Bove"
> wrote:

> > 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.

If it was that big, it was probably too old.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Thu, 23 Oct 2014 20:56:52 -0700, "Julie Bove"
> > wrote:
>
>> > 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.
>
> If it was that big, it was probably too old.

That could be. I can't remember where I got it now. May well have come in
the CSA box. The first CSA that I went with wasn't very good. I remember
complaining here of the potatoes that I got. They were so encrusted in dirt
that it took me next to forever to get them to the eating stage. And twice,
I got cabbage that was so bitter, it was inedible.

On 2014-10-24 03:56:52 +0000, Julie Bove said:

> "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.

Why didn't you let it cool sufficiently?

"Oregonian Haruspex" > wrote in message
...
> On 2014-10-24 03:56:52 +0000, Julie Bove said:
>
>> "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.
>
> Why didn't you let it cool sufficiently?

We were hungry! No matter. I'll never cook another. We didn't care for
it.

On Thu, 23 Oct 2014 21:17:23 -0700, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Thu, 23 Oct 2014 20:56:52 -0700, "Julie Bove"
>> > wrote:
>>
>>> > 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.
>>
>> If it was that big, it was probably too old.

You can also soften squash by roasting it in the oven in a large pan
with a bit of water.

>That could be. I can't remember where I got it now. May well have come in
>the CSA box. The first CSA that I went with wasn't very good. I remember
>complaining here of the potatoes that I got. They were so encrusted in dirt
>that it took me next to forever to get them to the eating stage.

Potatoes from my garden can be like that. I soak them for a bit, then
the dirt will rinse right off.

Doris

"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...-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.

On Thu, 23 Oct 2014 21:17:23 -0700, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Thu, 23 Oct 2014 20:56:52 -0700, "Julie Bove"
>> > wrote:
>>
>>> > 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.
>>
>> If it was that big, it was probably too old.

If that's what you tell your husband then don't complain when he tells
you your huge ass is too old! LOL

>That could be. I can't remember where I got it now. May well have come in
>the CSA box. The first CSA that I went with wasn't very good. I remember
>complaining here of the potatoes that I got. They were so encrusted in dirt
>that it took me next to forever to get them to the eating stage. And twice,
>I got cabbage that was so bitter, it was inedible.

On Thu, 23 Oct 2014 21:00:18 -0700, sf > wrote:

>On Thu, 23 Oct 2014 20:56:52 -0700, "Julie Bove"
> wrote:
>
>> > 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.
>
>If it was that big, it was probably too old.

Large just means it was a good growing season and/or rich soil.

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

--

On Sat, 25 Oct 2014 19:28:50 -0500, "cshenk" > wrote:

>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

Try it. I love squash but not spaghetti squash

On Friday, October 17, 2014 12:06:38 AM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On 10/15/2014 4:50 PM, Julie Bove wrote:
> >>
> >>
> >> I only remember that one bad burn when I dropped the potholder when
> >> removing the burrito pan from the oven. I do know that I got other
> >> burns as I remember running my hands under cold water, but I think they
> >> were minor.
> >
> > Most things worth doing can cause injury. If we have to bleed and burn,
> > it's all worth it. Of course, a kitchen accident won't kill you like an
> > accident in the bathroom. OTOH, most people aren't forced to go to the
> > kitchen when the urge strikes them. :-)
>
> I have had worse bathroom accidents. Broke toes two different times in the
> bathroom. Also stepped on a piece of glass in the tub.

It's amazing that you're still alive. 💀