>  ML> Every facet separately, then. Sounds like the thing
>  ML> wasn't worth the invention of it.
>   As I said it can be relaxing.  Truthfully though it's not
>   something that I would do often.

Artisanal activities can be very worthwhile,
though sharpening each little bit individually
would require much more of a zen attitude than
I'd ever be able to muster up.

Now Lilli has a peculiar knife that looks as
if it had been a regular meat slicer but been
altered so that at 1" intervals there are 1 cm
long teeth that protrude about a couple mm above
the level of the blade. I'm guessing that her 
husband or one of her sons converted it from an
old piece of equipment decades ago. It is said
to slice bread and cake very effectively, and in
the unlikely eventuality that bread and cake 
significantly dull it, such a sharpener might be
of use, not in my lifetime, though.

>  ML> What's the thickness of the copper bottom? The really
>  ML> olden ones had a fairly robust coating that it was
>   I don't have anything to measure that... I did go looking
>   on wikipedia and only one is pre 68 (based on the bottom
>   marking) the rest seem to be 1980's.  So not as old as
>   I thought.

We've had some discussion of the very old 
product, which I claim to be superior, '80s,
that's not so bad - I don't know when the
exact time of the main brand dilution was, but
between the '50s and the '70s. In our earlier
talk I think the dates might have been 
pinpointed more closely.

>  ML> though - left them in a puddle with other metal things;
>  ML> they acquired a green slough that meant the end of the
>  ML> copper. It's as though they did it deliberately, and I
>  ML> thought it a crime against civilization and humanity.
>   Yikes!  That's horrible.  As mentioned with my super small
>   kitchen things get washed as we go for the most part.

If they'd had kids around, that would be a nice
lab for demonstrating electrolysis. Speaking of
which, why does hair removal have anything to do
with electrolysis?

> ... If the good die young, I'll live forever!

---------- Recipe via Meal-Master (tm) v8.05

      Title: Jo Ann Hallmark's Fondant
 Categories: Frosting, Information
      Yield: 1 Servings

  Fondant is not at all hard to make or use and, like everything else, it
  gets easier with practice.  I'll give you the recipe I use--the only
  slightly weird ingredient is glycerine, which keeps the fondant pliable.
  After you make it (and it keeps FOREVER at room temp, and even longer
  frozen--it is virtually indestructible!) you either grease a smooth
surface
  (my granite island countertop is perfect) with Crisco or dust it with 4x
  sugar (I usually do both).  Then you roll it out like a piecrust (it
helps
  to nuke it for about 30 seconds to soften it up).

  As you roll, you may see a few bubbles--just pierce them with a straight
  pin and smooth out the hole.  When it's about 1/4" thick (or slightly
less,
  too thin and you'll have a mess when you try to put it on the cake) slide
  both of your hands under the fondant, palms down, and gently lift it and
  center it on the frosted cake (there has to be a buttercream or something
  on the cake for the fondant to stick to).

  Keep the sides away from the cake at first, and then slowly smooth the
  fondant around the cake with your hands (after you wash them). It is easy
  to gently stretch and manipulate it until it covers the cake
  perfectly--with no ruffles around the bottom!  It always seems like a
  miracle, but it always works.  Trim around the bottom with a knife and
  you're ready to go.

  The more you rub it with your hands, the more "alabaster-like" it
becomes.
  After you're done, don't refrigerate it--that will make the fondant
sticky
  and wet.  The fondant will seal the cake and keep it fresh for a couple
of
  days.

  Source: Jo Ann Hallmark, The Dinner Table

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