Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.
~Alain de Benoist
Interesting, I'd never heard of a mandolin (as a kitchen utensil).
You're right about the turkey and gravy but my dad like runny gravy and I prefer to thicken it up with some flour. I think he used a tiny amount of cornstarch but not enough IMO.
I keep replying to posts on the first page of threads without realizing there are many posts after the 'newest unread post'. I'm still getting the hang of the new format.
Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.
~Alain de Benoist
I can see how it would be. I enjoy wielding the cleaver.
That's a kraut cutter, I have an old wooden one that I use to make sauerkraut.
my junk is ugly
Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.
~Alain de Benoist
Hey, so here's a question. I just roasted a bunch of chestnuts. Delicious...but what's the trick for keeping the meat from sticking to the shell?
Grease the inside of the shell?
my junk is ugly
I'm all for grease but there's no way to grease it before you open it. It's kind of like a pistachio or a walnut...you need to crack it open but unlike those other two nuts the meat really sticks.