Subj : Mandoline was: Sweetening
To   : Dave Drum
From : Ruth Haffly
Date : Sat Jun 29 2024 13:14:24

Hi Dave,

 RH> That would work. We recently replaced our garlic chopper, one we'd
 RH> bought years ago at William's Sonoma, a smaller version of your "ASOTV"
 RH> chopper. Found a little round one at Cracker Barrel so got one for
 RH> home, one for the camper.

 DD> I'm more likely to use the garlic press then chop with a knife.

Depends on how I want the garlic and how much I need. I've a press I
inherited from my grandmother but sometimes that's too hard on the
wrists. The old chopper had a part for doing diced, one for slices, new
one is just diced. Sometimes, if I'm using the chef's knife for other
cutting, I'll peel the garlic and smash it with the chef's knife, doing
a bit more chopping for a finer chop. I'll peel, then slice with a
paring knife sometimes as well.


 DD> I've got a couple of full-size onion choppers and I finally broke down
 DD> and bought a mandoline. Promptly tried to cut the tip off f a finger
 DD> when slicing potatoes for a pot roast in the casserole crockpot. That
 DD> was a true learning experience.  Bv)=

 RH> Ouch! I have a mandoline but most often end up slicing with a knife.

 DD> If just doing 1 'tater or a single onion I'll use a knife. If I'm into
 DD> quantity, out comes the mandoline. Such as in this recipe ...


 DD>       Title: Dirty Dave's Crockpot Chuck Roast Dinner
 DD>  Categories: Beef, Vegetables, Herbs, Potatoes
 DD>       Yield: 6 Servings

Very often, even for this amount, I'll pull out the chef's knife and use
it. We also have a small (Rada) santoku that I'll use for smaller chop
jobs.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... OH NO!  Not ANOTHER learning experience!

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