It’s a good feeling to be able to redo, renew, reuse stuff.

Sprintcyclist wrote Today at 2:13am:


Yes, so I found out recently. Here’s a copy and paste …

French bakers use marble for pastry because the stone stays naturally cool, which stops the butter in laminated doughs like croissants and puff pastry from melting

It’s about keeping the butter cold while the pastry is being handled.
Not laminated bench, wooden, or stainless steel like so many commercial kitchen have, but marble.

My kitchen is laminate and I have a wooden chopping board and a stainless steel one that fits over the wooden board so I alternate depending what I’m doing.
I don’t like plastic boards as I think with knife cutting the plastic breaks down into micro plastic we probably don’t see.
I recall my mum had this small round wooden chopping board. It seemed such a utility in its day, now looks so small compared to all these bigger chopping boards.

This is similar to the one I have with the right angle edge over the the laminated bench.

Jasin wrote Today at 7:00am:


I read up earlier and was surprised to hear it’s soft stone and needs repolishing 6 monthly!
I wonder how it compares to fake marble products or stone benches?
As this was a coffee table owned by elderlies, it’s lovely and smooth for now.
I only paid $60 so if it’s annoying I can just put it back on its coffee table frame and sell.
But for now it will just be to put a fruit bowl (with placemat), bread loaf, and occasionals on it.
I will use for making home made pastry dough, pasta dough and bread dough etc
My mum used to use her dining table for pasta dough as it was smooth glossy lamibex.
She made the best ravioli which I have never attempted to make! Due to a lifetime being spoilt with an Italian mamma.
Okay I know, time to make ravioli but I do miss my mum and just picking up the phone to have a yarn.
I always thought she hated me  but that’s my perspective as her gen just never said I love you much if at all.
My daughter showed me a book some time back about the different languages of love.
And food …. that speaks volumes amongst Europeans.

Marble house.



Tea  room inside - marble walls, marble floor and marble tea table.

Sprintcyclist wrote Today at 11:41am:


I switched from plastic to stainless steel/titanium. It’s more hygienic and easy to clean.
Commercial kitchens are all stainless steel.

It looks like it and it’s extremely heavy!
I should know marble. My dad’s tombstone is marble from Tasmania.
Many decades ago when marble kitchens were only a thing with some wealthier Italians, it wasn’t common back then, and a type of wow factor, and I recall precariously placing a glass on the marble bench top and it just makes this clink noise. I felt one had to be careful with these bench tops!
I didn’t like an all stone bench or marble kitchen since.
Except now, just a segment. Affordable and I can have fun making pastries on it.
I need to take it to a stonemason to trim 3 inches off the length and round the corners up.