Making sauce

The Hopefulls · **Posted:** Mon Mar 01, 2010 7:37 pm

must have been the weekend for it. 5 lts of sauce and 16 jars of spag sauce.

chillidude · **Posted:** Tue Mar 02, 2010 11:49 am

Duff - there's a few around - I've used the guys below, once, and the service was good and prompt;

http://www.kitchenwaredirect.com.au/Kitchenware/Fruit-Vegetable-Tool/Kware-Gulliver-Tomato-Machine

dufflight · **Posted:** Tue Mar 02, 2010 8:54 pm

Sweet.

Bugger out of stock. :sad2:

I've ordered from them before. They have cool things.

chillidude · **Posted:** Wed Mar 03, 2010 11:06 am

Yep - that's a pretty cool thing you posted - have looked at them myself - unfortunately my post-renovation budget doesn't lean in that direction at the moment (sort of leaning more in the direction of a fish's a&%hole :bad:

dufflight · **Posted:** Wed Mar 03, 2010 11:52 am

You should try the ceramic ones. Just don't drop them.

chillidude · **Posted:** Wed Mar 03, 2010 12:14 pm

Very nice, very very nice (couldn't find a drooling smiley)

Do you have to send them away to get sharpened ?

dufflight · **Posted:** Wed Mar 03, 2010 12:43 pm

They are ment to keep an edge for about 4yrs. Then you use a diamond stone on them. I have a sharpening kit that holds the knife and you pick the angle of the edge you want. Its a cool toy. Can put a scalpel edge on an axe.

Granny Smith · **Posted:** Wed Mar 03, 2010 3:12 pm

Yep. I'll endorse ceramic knives, although some better than others. One of mine lost its edge pretty soon. I got tired of sending it away to be sharpened, so now just use my butcher's steel.

fizzyj · **Posted:** Thu Mar 04, 2010 12:18 am

Duff,
What sort of sharpener do you have - can you post a picture or link to where to see one. I am forever sharpening my wusthof knives with a steel (diamond and regular) but cannot get a decent edge on them. Most likely it is my technique - but I need something that doesn't require technique. I have resorted to using my stone for sharpening my chisels - however this seems to take quite a bit of the steel with it.

dufflight · **Posted:** Thu Mar 04, 2010 8:26 am

Looks like this one. I have a few extra grades of stone.
http://www.knifecenter.com/kc_new/store ... ?s=GA10005

Food&Fish · **Posted:** Thu Mar 04, 2010 9:35 am

Yep thats the kind i have

chillidude · **Posted:** Thu Mar 04, 2010 11:01 am

SNAP - me too !! Does take a while to do 3 knives though.

If I'm in a bit of a hurry, I use one of these;

http://www.kitchenwaredirect.com.au/Knives/Knife-Sharpener/Global-Water-Sharpener-Ceramic

Lord Viykor · **Posted:** Thu Mar 04, 2010 11:48 am

chillidude wrote:

SNAP - me too !! Does take a while to do 3 knives though.

If I'm in a bit of a hurry, I use one of these;

http://www.kitchenwaredirect.com.au/Knives/Knife-Sharpener/Global-Water-Sharpener-Ceramic

I've got one of these for my Scanpan knives, works quite well on them I haven't ever tried the Gatco type of sharpeners.

Granny Smith · **Posted:** Wed Mar 24, 2010 2:13 am

Well, I finally found Ezy-Sauce in about the fourth supermarket I looked for it. The tomatoes are slowing now, so I probably won't make any more sauce this year, but I'm looking forward to using it next season.

Thanks for the recipe, Tristrin.

Tristrin · **Posted:** Wed Mar 24, 2010 10:43 am

Good to here, GS. The recipe I use (4.5kg tomatoes) uses 1/2 a bottle (3/4 cup) of ezy sauce. You never know, you might still get enough tomatoes to make one batch.

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Making sauce

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Making sauce

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