WORLDWIDE PHOTO WEEK Part 718 - Unusual Utensils

Every week we select a new theme, and then go out and shoot that theme. This week the theme is Unusual Utensils. As always be as imaginative/creative as you like when interpreting the theme, creativity is what we're looking for.


These could be anything.. Unusual.

Here are the rules:
1. Shots need to be taken between Tuesday, after the new theme is posted and the following Monday by sunset (Whenever that is for you). Because this activity is supposed to encourage us to get out and shoot, please don't post old shots from your archives. Snapshots and art are equally welcome -- just get out & shoot, and then share!
2. Post your shots at any time during the week.
3. Post a maximum of two shots if you're uploading them to POTN (i.e., attaching them). You can post more than two if you're linking to shots that are not hosted by POTN (i.e. embedding them) but keep within POTN rules. Also keep within POTN rules about size. A copy of the size rules can be found here: IMAGE POSTING RULES
That's it! Have fun! As always be as imaginative/creative as you like when interpreting the theme, creativity is what we're looking for.
An index to previous weeks can be found here: POTN WORLDWIDE PHOTO WEEK INDEX

That's it!
Have fun!

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fotoi wrote in post #19086486
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Hosted photo: posted by fotoi in
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What a spectacular image!

Not only is the composition unique, dynamic, and interesting, but the detail is exquisitely captured. . Love it!


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Tom Reichner wrote in post #19086491
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What a spectacular image!

Not only is the composition unique, dynamic, and interesting, but the detail is exquisitely captured. . Love it!

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Thank you very much for the kind words. I really appreciate it.

fotoi, I agree with all that Tom said. I'll add a question: What is it?

OhLook wrote in post #19086660
fotoi, I agree with all that Tom said. I'll add a question: What is it?

Thank you. It's a garlic press.

OhLook wrote in post #19086660
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fotoi, I agree with all that Tom said. I'll add a question: What is it?
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Good question.

I was so excited about the composition and texture that it never occurred to me to think or ask about what it was!

Come to think of it, I need to get myself a garlic press. . I mince my own fresh garlic with a kitchen knife about three times a week, and it takes me for freaking ever to do it - like 15 or 20 minutes to mince enough garlic for a plate of linguine. . If I had known there was such a thing as a press for this purpose, I would have gotten one long ago. . Thanks, foitoi, for inadvertently giving me a much-needed idea!

EDIT:

I Googled garlic presses, in order to find where to buy one online. . What I discovered is that, unbelievably, garlic presses are a subject of great controversy. . I never realized that a kitchen utensil could be the target of so much hate and disdain.

https://food52.com …te-garlic-presses-so-much


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Tom Reichner wrote in post #19086709
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Good question.

I was so excited about the composition and texture that it never occurred to me to think or ask about what it was!

Come to think of it, I need to get myself a garlic press. . I mince my own fresh garlic with a kitchen knife about three times a week, and it takes me for freaking ever to do it - like 15 or 20 minutes to mince enough garlic for a plate of linguine. . If I had known there was such a thing as a press for this purpose, I would have gotten one long ago. . Thanks, foitoi, for inadvertently giving me a much-needed idea!

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You’re welcome. I’m a garlic lover as well.

fotoi wrote in post #19086682
Thank you. It's a garlic press.

A more elegant one than any garlic press I've seen. I wondered about the scale. I couldn't tell whether it was spoon size or larger.

Tom Reichner wrote in post #19086709
Come to think of it, I need to get myself a garlic press. . . . If I had known there was such a thing as a press for this purpose, I would have gotten one long ago.

You didn't know? Cookbooks, the big comprehensive kind, mention them. Before you run out and get one, please note that a garlic press is harder to wash than a knife (I always look for ways to simplify household tasks).

The exasperating part about garlic for me isn't chopping, it's peeling. Both are made easier by cutting off the hard part at the base of a clove and then flattening the clove with a knife blade held horizontally.

Speaking of garlic and utensils, this photo is relevant but way too old for WWPW, so I'll only link to it: POST 16973620

OhLook wrote in post #19086722
A more elegant one than any garlic press I've seen. I wondered about the scale. I couldn't tell whether it was spoon size or larger.
You didn't know? Cookbooks, the big comprehensive kind, mention them. Before you run out and get one, please note that a garlic press is harder to wash than a knife (I always look for ways to simplify household tasks).

The exasperating part about garlic for me isn't chopping, it's peeling. Both are made easier by cutting off the hard part at the base of a clove and then flattening the clove with a knife blade held horizontally.

Speaking of garlic and utensils, this photo is relevant but way too old for WWPW, so I'll only link to it: POST 16973620

It's about 185 mm or 7.25 inches long.

Ok, Y'all..

Garlic:
The best way IMHO to deal with garlic is to first use a somewhat broad knife and place it on the garlic and with a medium tap hit the knife with the heel of your hand to break the skin. Peel Then place the knife on top of the garlic and hit again with a stronger tap and smash the garlic. One run through with the knife should chop it fine enough to use. Always have the blade of the knife away from you. Also if you sprinkle the garlic with a little salt, it doesn slip around on the cutting board

Garlic

joayne wrote in post #19086743
Ok, Y'all..

Garlic:
The best way IMHO to deal with garlic is to first use a somewhat broad knife and place it on the garlic and with a medium tap hit the knife with the heel of your hand to break the skin. Peel Then place the knife on top of the garlic and hit again with a stronger tap and smash the garlic. One run through with the knife should chop it fine enough to use. Always have the blade of the knife away from you. Also if you sprinkle the garlic with a little salt, it doesn slip around on the cutting board

Garlic

Yup!ߙ°ߙ°ߙ

RhodyPhotos wrote in post #19088506

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Whatcha got there?