Welcome to ChipTalk! You've come to the right place, and you're off to a great start by considering ASM for your custom set of chips.
As others have said, the inlays (artwork area) are embedded into the chips. They can be removed with some effort and a sharp tool, but a fingernail won't do it.
ASM chips are awesome, but the feel varies considerably depending on the mold that you choose. Also, as good as the colors in the Chip Factory tool are, you should definitely get a sample set in order to see how the various colors will look together under your poker room lighting. Investing in both a color sample set and samples of the molds that you like will be the smartest decision you can make.
Originally Posted by pug_in_chip
Today we'll serve CACIO E PEPE (Cheese and Pepper) pasta, a very simple Roman dish. We need: pasta/spaghetti, pecorino romano cheese, freshly grated black pepper and salt. Simple and delicious. The dish must be served at once very hot. The heat of the pasta melts the cheese and enhances the flavor of the black pepper.
This is very similar to what I make: Cook fettucini to al dente (+ 1 minute for me), drain the pasta and transfer it into a skillet with 1-2 tblsp of melted butter (just enough to lightly coat the pasta), add a little salt and plenty of freshly ground pepper, toss to coat the pasta, remove pan from heat, add grated pecorino romano cheese (anywhere from a little to a lot), toss lightly to distribute the cheese, and serve. I understand that this is the recipe for the original Fettucini Alfredo (no cream!), except that genuine FA is made with Parmigiano
-Reggiano. I happen to prefer the taste of pecorino romano.
Pasi, your welcome posts always make me so hungry!