What’s This Christofle Piece?

more i look, more I think hard cheese...............

 

So this container is carried by the waitperson from customer to customer in an Italian restaurant (or at least a restaurant serving food that many people like to add sprinkles of grated cheese to) and when someone says yes to the offer of cheese on their Chicken Parmesan, the waitperson presses the handle while holding the dish over the plate and Viola! Pre-grated cheese on your parm. I personally object to the pre-grated part, but I can see that working.

 

Yep - but I doubt a restaurant would use it..................not pretentious enough. But Christofle makes jars/servers/doodads and thingamajigs for everything you could put on a table, so................

 

What do you suppose Kard should call it in his listing?

 

I messaged Christofle on FB but no reply yet. Maybe should send them an email.
Don’t want to listed as “rare” and turns not to be just because we don’t know the right keywords to search for other examples.

 

To me it looks like the bar is intended to push something of a thick creamy texture through the openings - perhaps you could try something like whipped cream, mayonnaise or yogurt to see what happens...

~Cheryl

 

I hope you get a response. I'm currently on the Hard Cheese Train, but I wouldn't be surprised if it's a jello slicer.

(I don't really think it's a jello slicer.)

 

I'm glad to see Cheryl mention the "bar." We've spent so much effort on the circular piece - does it completely block access to the holes and since not, why not? I was thinking about that bar last night after the cheese discussion - what is it's role in the operation?

 

It's like you didn't even read my Jello Slicer post.

 

I've never even heard of a "Jello slicer."

 

The more common variety looks like this:

 

Restaurant caviar dispenser.

 

Caviar??? Caviar and metal do not play well together.

 

Which is why there are only a couple of these things in existence.

 

Sacrilege, I say! Sacrilege!!!

Besides, Christofle makes a myriad of glass items specifically for those tiny beads of ambrosia.................this ain't one unless some parts are missing. Now, a chopped boiled egg dispenser????Hmmmmmmm?

 

So you think the sulfur in egg yolks reacts differently than caviar against silver?

The aperture seems to be blini sized.

 

Nay - which is why many traditionally only use the whites of a boiled egg. If the yolk is used at all, it is usually "mashed up" and used as a decoration you can snatch a tiny scoop of to smear your toast point before piling on the eggs, egg and perhaps a teeny, tiny piece of onion or shallot..........

Now I gots the hungers,,,,,,,,,,,,,,,,off to see what's for breakfast..............

 

So, there is no sulfur in egg whites. Thank you for the update.

 

I imagine there is! I don't really know the physics of it all - never cared enough to investigate I'm ashamed to say. I just know how its been served to me in the past. And I know how many who have served it have railed against the use of silver. Me? I could eat it out of the jar with my fingers. With or without the egg or shallot. I am not a connoisseur, just an old man with a yen!