Mystery Kitchen Tool four


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Profile AriZonaMoon*
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Message 1408761 - Posted: 28 Aug 2013, 10:35:53 UTC - in response to Message 1408738.
Last modified: 28 Aug 2013, 10:37:53 UTC

All I can think of then is a (hygienic) butter dispenser, but then again, it wasn't a dispenser...



Well... if it was some kind of dispenser, it would either be as a bottle,
or big enough to keep the whole piece of butter directly from the pack. Ja? ;-)
At least it sounds like sense to me. ;-D

This is not called a dispenser... but a..... ;-D Come on now, good people! Its
so close, but yet............. we miss the point here. hehe
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Message 1408764 - Posted: 28 Aug 2013, 10:46:11 UTC
Last modified: 28 Aug 2013, 10:57:18 UTC

OK got it!

It's a "one click butter cutter" for making butter pats :-)

But I think that Julie was 99.9% there already ...

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Message 1408785 - Posted: 28 Aug 2013, 11:49:57 UTC - in response to Message 1408764.
Last modified: 28 Aug 2013, 11:59:03 UTC

OK got it!

It's a "one click butter cutter" for making butter pats :-)

But I think that Julie was 99.9% there already ...


Aye aye!! Thats what it is. ;-)

Nah.. Im not agree with that.. even though I would like to see Julie win.. hehe
but I dont make things into somethings else.. ;) The big point here is the
cutting part.. so.. you Chris is the winner this time. ;-)

So Yes. Yet another treasure. A butter kutter. Everyone needs one, right? ;-)
I found it for 12 dollars. But for those money you get a very neat thingy in
yellow and cream colored plastic, that cuts the butter in perfect, square
slices. That is.. if you;

1. Get the butter into the correct temperature, to first of all squeeze it
Into the cutter. Another way is to use a knife, and cut the butter in a
square that Fits into the cutter. The more professional you can do this, the
more professional the end result will become. ;-p

2. Keep it cool in the fridge, so the butter doesn’t just slips away from
it, or comes out in other, unexpected formes.

3. Remember to take it out of the fridge a while before you are going to
use it – since too hard butter may give you a sore thumb.

- - Or… you can use the knife instead, eventually the one you had to use in
point 1. ;-D



Note; As far as I can manage to see, the piece of butter on this pic is
photo shopped.. so I guess the people who should sell it had a hard time
getting it right also. hehe
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Message 1408794 - Posted: 28 Aug 2013, 12:25:32 UTC

'ello Miss Moon :-)

Thank you for the win, although I think Julie really deserves it more than me. However I'm not sure that I will rush out to buy one though, if the butter is not the right size and at the right temperature the whole thing fails! 21C gimmickry :-)

Okidoki, off to find something else for you all.

Oh BTW, Mette-Marit, has serious competition ;-))

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Message 1408833 - Posted: 28 Aug 2013, 14:18:32 UTC

gadget!!

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Message 1408850 - Posted: 28 Aug 2013, 15:29:51 UTC

tool

Ooops! wrong thread.

(^;
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N9JFE David S
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Message 1408908 - Posted: 28 Aug 2013, 17:26:36 UTC - in response to Message 1408785.

OK got it!

It's a "one click butter cutter" for making butter pats :-)

But I think that Julie was 99.9% there already ...


Aye aye!! Thats what it is. ;-)

Nah.. Im not agree with that.. even though I would like to see Julie win.. hehe
but I dont make things into somethings else.. ;) The big point here is the
cutting part.. so.. you Chris is the winner this time. ;-)

So Yes. Yet another treasure. A butter kutter. Everyone needs one, right? ;-)
I found it for 12 dollars. But for those money you get a very neat thingy in
yellow and cream colored plastic, that cuts the butter in perfect, square
slices. That is.. if you;

1. Get the butter into the correct temperature, to first of all squeeze it
Into the cutter. Another way is to use a knife, and cut the butter in a
square that Fits into the cutter. The more professional you can do this, the
more professional the end result will become. ;-p

2. Keep it cool in the fridge, so the butter doesn’t just slips away from
it, or comes out in other, unexpected formes.

3. Remember to take it out of the fridge a while before you are going to
use it – since too hard butter may give you a sore thumb.

- - Or… you can use the knife instead, eventually the one you had to use in
point 1. ;-D



Note; As far as I can manage to see, the piece of butter on this pic is
photo shopped.. so I guess the people who should sell it had a hard time
getting it right also. hehe

That was what I was thinking when I asked if it had to do with butter, but I didn't want to win.

That has to be the stupidest kitchen gadget I've ever seen. As far as I'm concerned, if the butter is cold enough to slice properly, it's too cold to melt and spread properly on my toast. I wouldn't pay 12 cents for it.

(Not criticizing you, Moon, just the hucksters who came up with it and try to sell it to gullible idiots.)

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Message 1408926 - Posted: 28 Aug 2013, 18:21:15 UTC

I think Dave sums up that "tool" perfectly.
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Message 1408966 - Posted: 28 Aug 2013, 19:42:20 UTC

+1 but then again, there are so many tools utterly unnecessary in a kitchen...
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Message 1408973 - Posted: 28 Aug 2013, 20:05:24 UTC
Last modified: 28 Aug 2013, 20:05:54 UTC

If the device cuts very thin slices of very cold butter very rapidly, it could be a useful tool for making homemade puff pastry. Outside of that, I can imagine no practical use for it.

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Message 1408975 - Posted: 28 Aug 2013, 20:06:56 UTC

+2 for dull tools & gadgets (^;

Don't get me wrong, great tool for the mystery but, for practicality, nadda.

Ok, now I can ask. Is butter by the stick (4 sticks to a pound here in US) shaped like that in Europe. Most of what I remember it would not fit in this device.
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Message 1408980 - Posted: 28 Aug 2013, 20:10:42 UTC

On the east coast and in the midwest butter tends to come in long, elegant rectangles - 4 to a pound. Here on the west coast we have "western stubbies" (real name - honest!!!). Our rectangles are shorter and fatter than elsewhere in the states, but still 4 to a pound.

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Message 1409004 - Posted: 28 Aug 2013, 20:40:16 UTC - in response to Message 1408980.

I've seen a similar gadget to that 1, but it produced curls of butter instead of small slabs.

Cheers.

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Message 1409071 - Posted: 29 Aug 2013, 0:02:16 UTC - in response to Message 1409004.

I've seen a similar gadget to that 1, but it produced curls of butter instead of small slabs.

Cheers.

That sounds slightly more practical. At least the curls would have more surface area and melt faster.

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Message 1409120 - Posted: 29 Aug 2013, 2:07:45 UTC

I have only made homemade puff pastry once in my life, years ago when I was enrolled for fun in a bread baking class. In that class, I used a cheese slicer to drop a layer of thin butter slices over half the dough before I folded it, rolled it and then dropped butter on half of it again... and again, and again, and again, and again. Puff pastry is very labor intensive! I have never bothered to make it from scratch again. We are fortunate to have a couple of excellent bakeries in Berkeley. If they ever went out of business, I would whine and whine and whine until Eric took me to France!

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Message 1409128 - Posted: 29 Aug 2013, 2:27:51 UTC

Sniff not Germany? Belgium? Switzerland? Austria? Finland? Norway?
The list goes on Ang.
BTW Trader Joe has a pretty good Apfelstuddel. All I can say is the price is right.
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Message 1409384 - Posted: 29 Aug 2013, 16:32:43 UTC - in response to Message 1408975.

Up here in the land of the free and the home of the cold,
we get butter in 454g or so. It is supposed to be the
same weight as an old imperial pound.

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Message 1409466 - Posted: 29 Aug 2013, 18:48:27 UTC

OK, what was this used for?


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Message 1409468 - Posted: 29 Aug 2013, 18:54:12 UTC

unwinding spaghetti
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Message 1409473 - Posted: 29 Aug 2013, 18:58:12 UTC

Nope!

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