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A fish slice is a flat, slotted spatula used for lifting and turning food while cooking. Learn about its origin as a silver serving piece for fish, its evolution to various materials and shapes, and its similarity to other serving slices.
Learn about the origin, design and function of the fish knife, a specialized utensil for eating fish. Find out how the fish knife evolved from a silver fish slice, became a status symbol and a class marker, and how to use it correctly.
A spife is a utensil that consists of a spoon and a knife. It is one of the many types of combination utensils that have been developed to make eating more convenient or to reduce the number of utensils needed.
Horse meat is used in a variety of recipes: as a stew called pastissada (typical of Verona), served as steaks, as carpaccio, or made into bresaola. Thin strips of horse meat called sfilacci are popular. Horse fat is used in recipes such as pezzetti di cavallo. Horse meat sausages and salamis are traditional in various places.
Boulonnais is a French draft horse breed with elegant and heavy appearance. It has a history of crossbreeding with Oriental and other breeds, and is mainly gray, chestnut or black.
Congiopodidae is a family of ray-finned fish native to the Southern Hemisphere, with no scales and one nostril on each side of the snout. They are also known as pigfishes, horsefishes and racehorses, and have a continuous dorsal fin with spines and soft rays.
Caballito de totora are reed watercraft used by fishermen in Peru for the past 3000 years. Learn about their history, design, use and cultural significance in this article.
A katsuobushi kezuriki, with its blade cover removed and the collection drawer ajar. A katsuobushi kezuriki (鰹節削り器; かつおぶしけずりき) is a traditional Japanese kitchen utensil, similar to a wood plane or mandoline.
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3579 S High St, Columbus, OH · Directions · (614) 409-0683