Rubber mallet in the kitchen
"sf" > wrote in message
...
> On Mon, 19 May 2014 07:31:52 -0700, "Cheri" >
> wrote:
>
>>
>> "Sqwertz" > wrote in message
>> ...
>>
>> > Why aren't you just using a regular slicing knife like normal people?
>> > I don't know what kind of ribs you're trying to cut, but none of them
>> > are tough enough to need a meat cleaver - or tough enough to require
>> > using more than one whack of the cleaver. Especially after they're
>> > cooked (hopefully you're cooking whole slabs and then cutting them).
>> >
>> > -sw
>>
>> I was wondering that too.
>>
> Sounded to me like the backbone was still attached.
Possibly.
Cheri
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