Metallurgy and Chocolate

[Tai Goo]

I Googled "Mayonnaise chemistry", and found this stuff that goes along with what we’ve said pretty well. I like my "Blender Mayo" recipe better though:

http://www.afn.org/~poultry/recipes/mayo.htm

http://www.science.demon.co.uk/handbook/11.htm

http://www.education-world.com/a_lesson/showbiz_science/showbiz_science014.shtml

 

[Beile]

Cool, in the first link it says you can use your drill press for mixing! Maybe I can make better Mayonnaise than knives. I crush garlic with my press, can you grate cheese or peel carrots and potatoes with a belt grinder? Bake bread in your forge? Let's write a Knife Shop cookbook.

 

[fitzo]

We used to char-seal steaks all the time with a Bernzomatic.

I'd think you could forge a blade on one end of Tai's charcoal forge while grilling shish-kabob on the other.

 

[Tai Goo]

Cool thread Mete!

 

[Tai Goo]

Cool, in the first link it says you can use your drill press for mixing! Maybe I can make better Mayonnaise than knives. I crush garlic with my press, can you grate cheese or peel carrots and potatoes with a belt grinder? Bake bread in your forge? Let's write a Knife Shop cookbook.

Yep! And the second one says, . "Chefs say that it is a sign of a good cook if you can make mayonnaise."

I'm feeling good about giving it a shot today!

 

[Beile]

Occasionally I bake potatoes in my fireplace insert and for dessert I'll throw some steel in for annealing, but it's usually not done until the next morning.

 

[mete]

Refering to your links. No frenchman would call anyone a chef if he used powdered onion or garlic or put sugar in the mayonnaise !!!

 

[Tai Goo]

This thread totally relates to, and is “applicable” to bladesmithing.

Intuition has told me many times that bladesmithing is a lot like cooking,... and that,… if I hadn’t become a bladesmith,... I’d have probably been a chef!