myguidingmoonlight
Senior Member
I cut lime because I enjoy limenade and mangoes because it's becoming in season and it's a personal favorite. None of this is purely for patina, let's avoid calling it an obsession, shall we?Some of these are pretty handsome, but frankly taking a natural process such as patination and turning it into an obsession via week-long bouts of lime-slicing seem a tad freaky to me. Do you imagine any professional chefs do this sort of thing?