Subj : Mandoline To : Dave Drum From : Ruth Haffly Date : Mon Jul 01 2024 12:26:39 Hi Dave, RH> a bit more chopping for a finer chop. I'll peel, then slice with a RH> paring knife sometimes as well. DD> Sometimes if I need garlic slivers I'll roll the cloves between my DD> palms to get rid of the husk. Then verrrry carefully make slices on DD> the long DD> axis. Spread the slices and finish the job of making slivers. Paring knife all the way for that kind of job, IMO. I could (and have) use a chef's knife, or, before I got a proper chef's knife, the $1.00 all purpose knife I got at a yard sale 40 years ago. It's about the same size as a chef's knife but the top end of the blade is squared off, not pointed like a proper chef's knife. Still, it worked well for all the duties of a chef's knife, and then some, for about 20/25 years. 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. DD> I've done that more times than I can count. But, sometimes it's sort DD> of neat to have the machine-like precision that the mandoline gives. I DD> mean, I sprnt the $$$, might as well get some use out of it. Bv)= Stephen would be more apt to grab the mandoline; the precisionist in our family. (G) DD> Title: Captain's Table Rolled Roast DD> Categories: Bbq, Beef, Herbs, Chilies, Marinades DD> Yield: 8 Servings Quite a production but the results are worth the fuss. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... It works! Now, if only I could remember what I did. --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .