Your are viewing a read-only archive of the old DiS boards. Please hit the Community button above to engage with the DiS !
celery. the noise, the ease, the pace you can build up. it's awesome
sometimes awesome. sometimes get a long bit that doesn't chop properly kinda works as a tray for the rest of the leek as you're chopping
no you are
I get a lot of satisfaction about of them. Lengthways in quarters.
there's something so special about courgettes.
Things I HATe chopping- aubergine. it squeaks and makes me want to faint.
Meaty but soft. Great chop.
but I love recipes that require you to thin out chicken breasts by beating the living fuck out of them with a heavy pan or rolling pin. More fun than chopping.
Saltimbocca alla romana (one of the best things ever) calls for it.
Red cabbage for the prettiness of the process
Cucumber (deseeded, salted, washed and dried) has to be the best for texture, accuracy and sound.
slices through neatly with a slight squidge and a satisfying noise.
it is like halloumi.
from there on it's no fun at all.
where you slice up to the bottom bit but don't go through it so it holds it altogether then you can chop the other way to dice it.
firm enough to feel satisfying as you slice through but soft enough that you can feel like a pro as you speed up your chops