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Old 05-29-2015, 04:00 PM   #21
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Quote:
Originally Posted by taxlady View Post
I use the pusher thingee and then I put the glove on for the little nubs of uncut stuff.

I don't use the pusher thingee for cabbage.
I don't use it for cabbage, either. I tried, but the cabbage layers wouldn't stay together. The glove would be good for that. I also put shredded red onion and carrots in my cole slaw, so I use the mandolin for them, since I already have it out.
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Old 05-29-2015, 06:14 PM   #22
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My sweet SousChef just finished making slaw, also with onion and carrot. He loves the mandolin for doing it.
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Old 05-30-2015, 11:00 AM   #23
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I have a v-slicer but really dislike it. I'm going to someday replace it with a straight blade. I guess since my mom used a straight blade and she taught me how to use it, the v-blade just seems more difficult to use. Also the plastic surfaces and angle of the set just don't seem right to me. I usually end up putting the end up on something else to get a better angle to push.
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Old 05-30-2015, 10:54 PM   #24
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Mandolin

As the main souschef in this house, I highly recommend this mandolin. It is fantastic, but a word of caution. I once had to go to Urgent Care to get 2 fingers sewed up using a poor plastic imitation of this one.
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