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Chicago Cutlery 3" Paring Knife
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Chicago Cutlery Metropolitan 3.5" Paring  Knife - Free Shipping
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Chicago Cutlery Walnut Tradition 3 Inch Slant Tip Paring Knife
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DALSTRONG Paring Knife - Gladiator Series - German HC Steel - 95 mm (3.75")
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DALSTRONG Paring Knife - Gladiator Series - German HC Steel - 95 mm (3.75") by Dalstrong

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DALSTRONG Paring Knife - Shogun Series - AUS-10V- Vacuum Heat Treated Japanese Super Steel- Vacuum Treated - 95mm - Guard Included
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DALSTRONG Paring Knife - Shogun Series - AUS-10V- Vacuum Heat Treated Japanese Super Steel- Vacuum Treated - 95mm - Guard Included by Dalstrong

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DALSTRONG Paring Knife - Phantom Series - Japanese AUS8 Steel - 4"
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DALSTRONG Paring Knife - Phantom Series - Japanese AUS8 Steel - 4" by Dalstrong

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Chicago Cutlery 8.9 cm Stainless Steel Triple Rivet Polymer Handles Essentials Parer, Black
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Chicago Cutlery 8.9 cm Stainless Steel Triple Rivet Polymer Handles Essentials Parer, Black by Chicago Cutlery

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Chicago Cutlery 3-Piece Stainless Steel Belmont Chef/ Utility/ Parer Knife Set with Sheath Protector, Black
£34.50

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Chicago Cutlery 3-Piece Stainless Steel Belmont Chef/ Utility/ Parer Knife Set with Sheath Protector, Black by Chicago Cutlery

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Student Suspended for Slicing Apple During Healthy Snacks Presentation - Reason (blog)

“When I took out the knife the teacher then told me that I couldn't use it, so I didn't hesitate I just gave it to her,” said Da'von. He continued with his other classes, but late in the day was suspended for five days. The suspension letter charged him with having a weapon at school. His mother Shakila Wilson is angry, saying, “I can take off my belt and use that as a weapon. Pens and pencils can be used as a weapon. You can't take a person with no intentions to harm and put them as a criminal because that's what you normally do. ”. She feels the punishment is too much, didn't take the circumstances into account and worries about her son missing classes and... A while back, when we first started hearing about these zero tolerance follies , I might have sputtered something like, "What are we teaching kids when a school refuses to make any distinction between actual danger and normal life. " But now I realize: We are teaching kids precisely what they need to learn in a hyper-terrified society. They need to understand that society today refuses to distinguish between an infinitesimal risk and a huge one. Zero tolerance is perfect training. Some day, if he doesn't do something crazy like bring a nailclipper to school, Da'von will graduate. Eventually, he will matriculate into American adulthood, where, if he wants an easy time of it, he will not roll his eyes when a TSA agent confiscates his 3. 5 oz tube of Pepsodent, and not slam the door when a cop comes to investigate him for... In other words: To get along as he goes along, Da'Von will be expected—required. —to accept safety hysteria as a way of life. As a high school student who sliced an apple without considering the enormous threat this posed to his fellow students, he failed. But after five days at home to reflect on what he did, perhaps he will be ready to become a good, quaking, danger-hallucinating American. Editor's Note : We invite comments and request that they be civil and on-topic. We do not moderate or assume any responsibility for comments, which are owned by the readers who post them. Comments do not represent the views of Reason. com or Reason Foundation. We reserve the right to delete any comment for any reason at any time. Report abuses. too many people addicted to the idea of "free education". Truth of the matter is. Source: reason.com

How to make summer fruits' best from poached peaches to berry compote - Daily Mail

● 350-400g (12-14oz) sweet black or red cherries. ● 4 tbsp Kirsch. ● ½ a vanilla pod. ● 150ml (¼pt) whole milk. ● 100ml (3½fl oz) double cream. ● 120-140g (4½oz-5oz) caster sugar, to taste, plus extra to sprinkle. ● 20g (1oz) plain flour. ● Pinch of salt. ● 10g (¼oz) butter, to grease. Heat the oven to 180c/fan 160c/gas mark 4. Remove the stones from the cherries using a cherry or olive stoner. Place the cherries in a bowl and sprinkle over the Kirsch. Split the half vanilla pod lengthways and put it into a small saucepan with the milk and cream. Bring to scalding point, then remove the pan from the heat and set aside to infuse for at least ten minutes. Put the eggs and sugar into a medium bowl and whisk until the mixture is light and creamy. Add the flour and salt and whisk again until smooth. Remove the vanilla pod from the milk and scrape the seeds back into the milk. Strain the infused milk onto the egg mixture and whisk well. Use the butter to grease the ovenproof dish and sprinkle it with caster sugar. Scatter the cherries over the bottom of the dish, discarding the remaining Kirsch, then pour over the batter. Cook in the middle of the oven for 50-60 minutes. The clafoutis should be slightly risen and browning round the edges, but although set, the mixture will still be a little softer in the centre. Sprinkle with caster sugar and serve with a cherry compote, clotted cream, or both. Place the raspberries in a bowl. Place the blackberries, strawberries and blueberries in a colander and give them a gentle rinse with cold water, then place on kitchen paper to dry. Hull the strawberries and cut them into halves, or quarters if they are large. Place all the fruit in a shallow, heatproof dish. Put the Prosecco, Chambord and sugar into a small saucepan. Scrape out the seeds from the half vanilla pod, then add both the seeds and empty pod to the pan. Heat gently until the sugar is dissolved, stirring occasionally. Bring to the boil and allow to bubble for one minute. Pour the boiling syrup over the fruit, give it a gentle stir to make sure it is all coated, then cover the dish with cling film and allow the fruit. Source: www.dailymail.co.uk

Top culinary tips for health - Chicago Tribune

If you stay out of the kitchen, chances are your diet -- and health -- will suffer. Several studies show that dining out often is linked with higher body weight, body fat and obesity. What's the antidote. It's easy: wholesome, home-cooked meals that feature fish, poultry, low-fat dairy, legumes, whole grains, vegetables and fruits. After all, it's much easier to produce meals with more healthful ingredients and cooking techniques when you do the cooking yourself. Make a pact to do more home cooking of delicious, health-promoting meals by improving your culinary skills. Chef Brendan Walsh, dean of culinary arts at the Culinary Institute of America, shared some of his essential strategies for home cooking at the Healthy Kitchens, Healthy Lives Conference held in St. Helena, California, in March 2014:. --Get... Chefs call it "mis-en-place," which means "putting it in place. " In order to be a good cook, you have to set yourself up and be organized. Plan your weekly menu with a shopping list, so that you have everything you need on hand. When you start cooking, assemble all of your ingredients and tools, and clean up as you go. --Buy great ingredients. Prioritize high quality ingredients -- the cornerstone of delicious, healthy food. Select fresh vegetables in season and at their peak, look for trusted brands, and be choosy when selecting lean meats, poultry and fish. --Store your items well. One firm kitchen rule, according to Walsh, is to limit foods' exposure to air and water to help foods stay fresh longer. Keep foods covered, out of sunlight, and at an appropriate temperature -- below 40 for perishable items. If you're freezing leftovers, place them in airtight containers and label with the date. --Prep your foods wisely. You can save a great deal of time during preparation, which can be your biggest challenge in cooking. Walsh suggests prepping ahead when possible, such as slicing all of your onions and carrots for the next few days, or cooking up a whole pound of beans and using them in a few dishes during the week. Cooking skills on the decline. Unfortunately, we're losing our cooking know-how, thanks in part to the lack of home economics courses taught in schools and a rise in convenience foods such as frozen meals and prepared entrees. According to some of the findings reported in a 2010 Harris Interactive poll of 2,503 adults, 14 percent said they don't enjoy cooking, and 7 percent said. Source: www.chicagotribune.com

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    06/18/15 ,via Indianapolis Monthly

    Annie Zoll, Zesco tabletop design specialist, says storage containers, pizza stones, cutlery, mixing bowls, and measuring spoons are among the most popular items homeowners snatch up from the Capitol Avenue headquarters. Here's a sneak peek at what 

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    11/03/14 ,via Reason (blog)

    19 Action NewsDa'von Shaw, a Bedford, Ohio high school student, brought apples and craisins to school for a "healthy eating" presentation he was giving to his speech class. He took out a knife to slice an apple, and I'm sure you can all guess what

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