Friday, July 25, 2008

msb-0331 Wrong, Col. Jessep

msb-0331 Wrong, Col. Jessep. I Can Handle The Truth.

Robert Newman's History of Oil (1 of 9)

Robert Newman's History of Oil (2 of 9)

Robert Newman's History of Oil (3 of 9)

Robert Newman's History of Oil (4 of 9)

Robert Newman's History of Oil (5 of 9)

Robert Newman's History of Oil (6 of 9)

Robert Newman's History of Oil (7 of 9)

Robert Newman's History of Oil (8 of 9)

Robert Newman's History of Oil (9 of 9)


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I figured since I get some of you sitting in front of a computer for hours on end, you might as well learn something informative about the history of oil and of human conflict.

Enjoy all the YouTube links at the front of this podcast; if enjoy is what what I can really call it.

---- "LIke A Knife" by: "Secondhand Serenade"

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---- "Jacknife" by: "The Revolutions"

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---- "young knives" by: "The Trouble with Me"


Speaking of "handling the truth, Col. Jessep" ... I am still reeling, lurching drunkedly, (hey, I got MS, I know from reeling and lurching drunkedly, [without the benefit of any libation first,]) from the "pesto" I made yesterday (as I write this.)

Its summertime; the basil is growing like fragrant weeds on the farms 'round here; the markets smell mouth wateringly delicious; and I have "got" to get me a "Demiluna" knife because chopping all that basil by hand with a cleaver is a "major" hazard.

---- "Your Beauty is a Knife I Turn on my Throat" by: "Eagle Seagull"


Mankind has been playing with sharp things ever since some idiot cave-person, say "Ogg", threw a torn tree limb at some other idiot cave-person, say "Oog"'s, missed, it stuck into the ground, and they invented the earliest form of "mumbledepeg."

Apart from the accidental stabbings, jabbings and occasional crude amputations, disembowelments and decapitations, we've had a love affair with sharp things ever since. (We're freakin' idiot, I know.:-)

A good knife, is a "sharp" knife.

I suspect that most kitchen accidents not involving fire occur around a blade that is no longer sharp.

Sharpening knives used to be done by itinerant tradesmen who went around the town hauling their sharpening wheel and honing stones; drizzling their mineral oils over them as they put blade to stone, to turn a dull edge back into a razor.

Its a skill now lost to the people who go around with a stainless steel blade and think that "that"'s sharp.

By definition, it isn't sharp the time you use it. The stainless process coats the steel with layers of oxides that might help keep blade from tarnishing, but those very oxides make it impossible for a blade to stay sharp because they "fatten" the profile of the blade.

What's called "cutting" is really "fine hacking".

Most kitchen accidents involving blades happen when the hack just can't, uh, hack it. (I'm an ex-IT guy and believe me I know all "kinds" of hacking.)

Knives have to be forced, slip and go somewhere they have no business, like a finger.

A "sharp" knife is made of high carbon steel or ceramics.

A "sharp" knife is one that interjects its blade in between the fibers of whatever you are cutting. There is no "hacking." Cutting is an almost effortless process.

(Incidentally, cutting yourself with a sharp blade doesn't hurt anywhere as much as with a dull blade and the skin is quite ready to fuse itself back together. Band-Aids or sutures are for the mechanics of keeping the elements stable while the skin's own repair mechanism can handle the re-knitting. An injury with a dull blade causes the growth of "scar tissue" [and believe me, I have quite enough "sclera" to deal with already.])

The itinerant peddlers have gone so the responsibility now falls on the knife owner to keep his blades sharp.

That's why they sell all those "Ginsu" knives.

"Never Needs Sharpening" is a promise that's easy to keep.

"But will it stay sharp?" is a question that's easy to answer too.

Just look at the emergency room admission statistics for your town.

---- "we throw parties, you throw knives" by: "los campesinos"


I'm going shopping for some cutlery, 'cause I'm putting my food at risk, never mind my fingers, by using inadequate implements.

Any money you spend on quality cutlery is an investment that pays off, in the food you can prepare and in the blood-loss you can spare yourself. :-)

---- "Jackknife Judy" by: "The Sleepers"



mdmhvonpa said...

I really prefer my knives to be less than completely sharp. I do run them over the sharpener before I use them, but not so much that if I drop it, it would penetrate to the hilt into the floor ... or foot.

Charles-A. Rovira said...

I like my knives the right size for the job, (don't use a cleaver when a paring knife will do,) and honed to absolute sharpness.

If I was to ever drop a knife, it should absolutely stick into the floor. (Needless to say, hyper-reflexivity would be appreciated. The best way to avoid cuts is to not be were the blade is going. :-)

Needless to say, you don't handle a knife casually in my house. (In fact, you only take it out of scabbard or off of the magnetized racks when necessary and you return it as soon as possible [after they've had a wipe.])