Naw, true Neanders carve their turkey by hand.
I reccomend a 2" #3 (English pattern) gouge for roughing out and
finish up with a #11 spoon bent gouge for the detail work.
Don't forget to strop frequently.
Sleep? Isn't that a totally inadequate substitute for caffine?
On Thu, 25 Nov 2004 19:11:49 GMT, snipped-for-privacy@TAKEOUTmindspring.com wrote:
that sounds way too kinky for me!
I like the gouge and spoon thing, though..
My son's here from Ft. Lewis up in Wa. (we're in central Ca.) and
wants to carve it with his m-16...
we told him that it would probably be ok, but only outside.. *g*
The thought crossed my mind, as I was cutting butternut squash today.
Ended up using a high carbon blade Chinese cleaver, on an UNOILED maple
The crowd was fewer this year. There were only 22 of us. One daughter-in-
law took their crew to her folks place, where her back-from-two-tours-in-
Iraq brother, a Marine Lance Corporal, was thankfully safely home.
We have much for which to be grateful.
ps: Time for pie!
Who carves? When the bird is properly done(our family specs), you don't
carve it, just pull it off the bones. Much rather have one like this vs. a
"picture perfect" bird that carves nicely but tastes not quite done.(IMHO)
The law of intelligent tinkering: save all the parts.
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