h a l f b a k e r y
Naturally, seismology provides the answer.
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Just a few years ago, I saw an online demo of a plasma
scalpel. I tried to watch through the whole thing (I get
queezy looking at human fleshiness) but I got the gyst of it.
A scalpel is aided by plasma to easily sever through skin, fat
and muscle. Why not use this in the culinary arts? When
carving a leg i'm sure it would be useful to have the extra
speed and sharpness as something like this would provide.
||Waits and watches until [twitch] forgets his manners
and eats a sliver of turkey off the blade of his "knife".