Tor exit node operator arrested in Russia (TorServers.net blog)

Do you cook? I mean "cook" as in "standing for hours in your kitchen and preparing a menu of several courses", in contrast to "heating something in the micro oven" or "throwing some super-market pasta in boiling water". If yes, how do you do that without a proper set of sharp and pointy knifes?

I'm not a native English speaker, so I don't know some terms. In German, it's called "parieren". Online dicts tell me "to parry" might be a good translation. It means to get rid of the tendons [sinews? fibers?], superfluous fat, and subcutaneous "Silberhaut" [silver skin?] below the skin of an animal or fish. Take a rabbit, or take a leg from some game -- you need to get the silver skin off, otherwise, while cooking, it will turn into stuff (either slimy or chewy) that doesn't fit to your meal. Same if you want to poach a turbot -- better to take of that skin and the subcutaneous fat parts, first. (In my part of the world, most fish is farmed and thus has more fat than wild fishes.) And for parring that stuff, you need the sharp point of a sharp knife, neither skewer nor fork will do. After poking into the meat or the fish, you need to immediatly start to cut, something you can do only if the knife has both a sharp point and a sharp edge.

Best, Joachim

PS: Btw, I belong to the folks how regularly sharpen their kitchen knifes on whetstone. No sharpening steel comes close. As weapons, the edges of my knifes are more dangerous than the points. They simply cut, neither strength nor pressure needed -- as it should be with a good kitchen knife.

PPS: I'm sure there are more appropriate English terms for the stuff that I want to tell you. Blame dict.leo.org for not finding better ones... ;-)