The enjoyment of roasts and grilling. The carving of roasted meat used to be an art. It was learned just like dances and fencing. This art culminated in the cutting up of poultry in the air, balanced at the end of a carving fork. If nothing else, using the POTT utensils would look more appealing. However, when contemporary food connoisseurs actually use these tools at their table, they do a lot more than enhance their eating experience.
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