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.