Howie Hart wrote: I always use mayo, mustard, salt and white pepper but to tang things up a bit, on occasion I've added mustard powder or fresh horesradish.
Any other ideas that might appeal to a customer who likes their eggs straight?
Karen Ellis wrote:Hi, Mike,
What you're describing is what's called an "ulu" knife in Alaska and a "mezzaluna" knife in Italy. Most are single bladed. I bought one in Anchorage for my father, who was raised in the Missouri Ozarks, and who immediately exclaimed, "A flinching knife!" (No clue what "flinching" is.)
Try googling on "ulu" or "mezzaluna" and "double blade." Bet you'll get zillions of hits!
Safe skies,
Karen
Bob Henrick wrote:Hi Karen, Welcome back...you have been missed.
Karen Ellis wrote:Hi, Mike,
What you're describing is what's called an "ulu" knife in Alaska and a "mezzaluna" knife in Italy. Most are single bladed. I bought one in Anchorage for my father, who was raised in the Missouri Ozarks, and who immediately exclaimed, "A flinching knife!" (No clue what "flinching" is.)
Try googling on "ulu" or "mezzaluna" and "double blade." Bet you'll get zillions of hits!
Safe skies,
Karen
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