Subj : Re: Mandoline
To   : Ruth Haffly
From : Dave Drum
Date : Mon Jul 01 2024 05:54:42

-=> Ruth Haffly wrote to Dave Drum <=-

 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.

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

Sometimes if I need garlic slivers I'll roll the cloves between my palms
to get rid of the husk. Then verrrry carefully make slices on the long
axis. Spread the slices and finish the job of making slivers.

 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

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

I've done that more times than I can count. But, sometimes it's sort of
neat to have the machine-like precision that the mandoline gives. I mean,
I sprnt the $$$, might as well get some use out of it.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Captain's Table Rolled Roast
 Categories: Bbq, Beef, Herbs, Chilies, Marinades
      Yield: 8 Servings
 
      5 lb Rolled roast

MMMMM------------------------THE MARINADE-----------------------------
    1/2 c  Olive oil
    1/4 c  Lime juice
    1/4 c  Dijon mustard
    1/2 c  Chablis
      1 tb Chopped fresh tarragon
      1 tb Chopped fresh dill
      1 ts Cumin
      1 tb Fresh ground black pepper
      6 cl Garlic *

MMMMM-------------------------THE GLAZE------------------------------
      2 tb Olive oil
    1/3 c  Lite soy sauce
    3/4 c  Honey
      1 tb Fresh ginger; grated
      1 lg Garlic clove; minced
      2 tb Lemon juice
    3/4 tb Crushed Thai chilies
 
  * Sliver the garlic cloves into 20-25 pieces.
  
  MARINADE: Combine first eight ingredients in a mixing bowl,
  stir well and pour into a durable plastic bag. With the tip
  of a sharp knife, penetrate the outer skin of the roast and
  insert the slivered garlic cloves. Add beef to the bag, seal
  and turn to thoroughly coat. Let stand a minimum of 1 1/2
  hours, turning several times.
  
  THE GLAZE: Add honey to sauce pan, heat gently. Add all
  other glaze ingredients, stir frequently. DO NOT BRING TO A
  BOIL! Remove from heat.
  
  PREPARATION: Heat grill to minimum 325ºF/165ºC. Remove
  beef from marinade, reserve for future use. Set beef on
  rack. Insert meat thermometer so that probe is in the center
  of the meat. Cover with tinfoil tent and place on grill or
  spit. For rare meat, roast for 33 minutes per pound or up to
  an internal temperature of 140ºF/60ºC. for rare meat,
  160ºF/70ºC degrees for medium.
  
  GLAZE after 30 minutes. Remove foil for last 1/2 hour.
  Remove from grill and let stand for fifteen minutes before
  slicing thinly. Remaining glaze can be re-heated and used as
  a sauce. Garnish with greens and serve with asparagus and
  new small potatoes.
  
  FROM: "Blue Ribbon BBQ" by John Uldrich
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I never finish anything as I have a black belt in partial arts.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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