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Yeah, that’s a good idea.

You could always buy some Masa Harina and make them yourself. It’s so worth the effort.

Make sure your knife is sharp. Cut the stem-core out of the top with the point of the blade. Use that hole to half or quarter the tomato. Then lay the pieces skin-side down to cut as fine as you want. It’s mostly the skin that messes people up.
Thanks for the pointers. The knife I usually use is sharp enough that the skin is never really an issue, but my technique obviously sucks.
 

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Ja, the skin is usually the issue, though if your knife is dull you can mess up the flesh, too. I have a nice serrated knife I usually use for tomatoes specifically instead of the chef's knife and paring knife I use for almost everything else. The latter two work fine if they're freshly sharpened/honed, but the serrated one always does a nice job slicing without any issues.

I've found serrated knives are always preferable with cutting fruits (which, after all, a tomato is). The only exception is things with full blown rinds which can be hit or miss.
 



I was expecting more nuance. "Well, most are, but some of them are the spirits of the departed and possibly undead." But even those seem really fey in execution...
I would probably rename the "fey" category to "spirits," and then probably have fey, ghosts and maybe yokai sub-categories, but under the 2024 system, I'd say yokai as fey is right mechanically, even if the flavor is a little different. (More ginger, for one thing!)
 



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