tag:blogger.com,1999:blog-8877601208085394794.post2416078804887806325..comments2023-07-02T16:53:04.987+01:00Comments on The lone gourmet: Larder larks extra - with love from the NECAnonymoushttp://www.blogger.com/profile/09575696613288942467noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8877601208085394794.post-65628938281984849812012-06-16T14:46:40.337+01:002012-06-16T14:46:40.337+01:00The oil is really delicious, much more intense tha...The oil is really delicious, much more intense than an infusion and it does indeed make perfect sense. You wonder why no one's done it before. <br /><br />I was too scared to try a cleaver until I saw Gok Wan demonstrating techniques on his cookery show, then I really wanted one. He showed how to dice and shred and also slice spring onions vertically, plus the width of the blade means you can use it as a board to transfer your ingredients to the pan. I plan to buy some carrots soon, just for target practice! .The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-62076523080088234402012-06-16T11:35:39.395+01:002012-06-16T11:35:39.395+01:00That oil sounds amazing! I've not heard of the...That oil sounds amazing! I've not heard of them pressing the other things with the olives before, but it really does make sense. <br /><br />I was wondering if there is a special technique for using a cleaver. I have long had a hankering for one, but I'm also worried about losing digits, ears, the tip off my nose, etc.ediblethingshttps://www.blogger.com/profile/18073984491763254283noreply@blogger.com