|For those of you who cannot afford||Fez|
Mar 17, 2003 10:42 AM
|the stupid tricycle, act fast
|and you'll also need these to complete the set||ColnagoFE|
Mar 17, 2003 10:50 AM
|re: For those of you who cannot afford||Live Steam|
Mar 17, 2003 10:58 AM
|I guess the seller knew that there may be a few potential bidders too embarrassed to actually place a bid on them. It's a private auction. :O)|
Mar 17, 2003 11:27 AM
|Personally, I'm partial to aluminum salt and pepper shakers. Sometimes when I'm really working the pepper hard, say when I am preparing a pepper-crusted seared ahi, I notice a bit of flex. No problem with the aluminum shakers at all -- stiff and responsive. Of course, I am worried about fatigue since I have heard some of the utra-light salt and pepper shakers are designed to last just 2 or 3 cooking seasons.
I have yet to try the carbon-fiber salt and pepper shakers. I'd love to add a set to the stable.
|Thanks - that cracked me up.(nm)||cdale02|
Mar 17, 2003 11:35 AM
Mar 17, 2003 11:58 AM
|Did you ever notice that your 'seared Ahi' has a lightly bit of bitter/tart taste to it?
That's because of the susceptability of Aluminum to the corrosive effects of salt.
This maybe a good time to try CF?
|no no no!Dont you know anything!||the bull|
Mar 17, 2003 12:26 PM
|Ti is the way to go -for the salt because it wont corrode!
It does not matter with the pepper!
|Best Material?||El Guapo|
Mar 17, 2003 8:11 PM
|Yeah, but aren't the Scandium shakers even MORE prone to fatigue?|| |