Dicing Techniques

[JG55]

[Guest Bronker]

Well...a thought.

I sat there and watched all 5:09 of that video. Indeed, I waited for him to cut his finger off, for a naked girl to walk by the screen behind him, or at least for the stove behind him to catch on fire.

Instead, I learned the proper six steps in the technique of pull-stroke dicing of onions.

Whatever.

There better be a nekkit chick next time.

[JG55]

Well...a thought.

I sat there and watched all 5:09 of that video. Indeed, I waited for him to cut his finger off, for a naked girl to walk by the screen behind him, or at least for the stove behind him to catch on fire.

Instead, I learned the proper six steps in the technique of pull-stroke dicing of onions.

Whatever.

There better be a nekkit chick next time.

THanks Bronker LMAOFF

[strickj]

Huhuhu... he said long strokes :butthead laughs:

[Oh Shoot]

Short naps are so refreshing.

- OS

[Guest lostpass]

Food moves, not the knife. The knife stays in the same place, moving the knife means putting it, at some time, over your fingers. At least that was what I was taught. On the other hand, I never do it. I find type A blood a great seasoning for chili.