What is you favorite kitchen utensil? Hand operated or electric.

How do you sharpen them? (serious question.)

I have two diamond steels....one fine and another extra fine....my dad has various buffing compounds that you put on a cloth mop that goes on his spindle....the compounds go down very fine.
My dad has wet and dry papers that go down to 7000 grit,I'll have to ask him what he uses them for....lol

I have a fine diamond steel, but I think it may be too old. 7000 grit? That's like jeweler's rouge.

My steels cost £135.ten years ago at least....my dad got them for me or they would have cost a lot lot more.
The extra fine feels almost smooth ...the blades seems to cut without actually touching what I want to slice..no pressure is needed  the blade weight seems all that is needed....lol
 My dad polishes Granite and steel looks like a mirror once it's been on his mops....lol

Yep...that's an apple corer, It always creates pretty designs around nips when firmly pressed against ones breast. 

I love these things but not for the nipple thing.  

This post was edited by Jon at July 6, 2019 5:37 PM MDT

:)
:)

Sounds fun.
:)


This post was edited by WelbyQuentin at July 6, 2019 5:35 PM MDT

Stop it you two. That's just weird.

Yes Sir!!!

Ha!
:)

Ah, c'mon!!



EDIT: THe fact the image didn't post -- and the words left there - -- it's all better than the image itself

:)



This post was edited by WelbyQuentin at July 6, 2019 5:54 PM MDT

LOL

That's weirdly funny! 

I thought so, too, Judas Goat! Ha!
:)

The imagination is a very, very strange thing, Welby. LOL

Yes!

Even STRANGER - --  I JUST got back from answering another question and I talked about my imagination!!
 Ha!

:)

Do some research. Egg yolks are one of the nutritious foods you can eat. All of this from one yolk.

https://www.health.harvard.edu/heart-health/are-eggs-risky-for-heart-health


3.59 g
Fat

26.54 g
Protein

15.86 g
Tryptophan 0.177 g
Threonine 0.687 g
Isoleucine 0.866 g
Leucine 1.399 g
Lysine 1.217 g
Methionine 0.378 g
Cystine 0.264 g
Phenylalanine 0.681 g
Tyrosine 0.678 g
Valine 0.949 g
Arginine 1.099 g
Histidine 0.416 g
Alanine 0.836 g
Aspartic acid 1.550 g
Glutamic acid 0.595 g
Glycine 0.488 g
Proline 0.545 g
Serine 1.326 g
Vitamins Quantity %DV†
Vitamin A equiv.
48%
381 μg
Thiamine (B1)
15%
0.176 mg
Riboflavin (B2)
44%
0.528 mg
Pantothenic acid (B5)
60%
2.990 mg
Folate (B9)
37%
146 μg
Choline
167%
820.2 mg
Vitamin D
36%
218 IU
Minerals Quantity %DV†
Calcium
13%
129 mg
Iron
21%
2.73 mg
Magnesium
1%
5 mg
Phosphorus
56%
390 mg
Potassium
2%
109 mg
Zinc
24%
2.30 mg
Other constituents Quantity
Water 52.31 g
Cholesterol 1085 mg This post was edited by Element 99 at July 6, 2019 10:55 PM MDT

Well, that depends upon the reason. 
If you are trying to maintain a healthy weight or lose weight and/or you have heart issues, The white is clearly the answer...

Egg white consists primarily of about 90% water into which about 10% proteins are dissolved. Unlike the yolk, which is high in lipids, egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. 

Also, when it comes to cooking, Yolks can change a dish yellow and add that "Yolky" flavour to it such as in puddings and cakes.  

I prefer to not include Yolks in my typical diet, thanks

but, but look at that cholesterol Count
1085 mg

Boil? Not steam?