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Old 07-15-2014, 05:39 PM   #1
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Spiralizer on sale

This is the thing that makes veggies into spaghetti. Sounds like a good deal.

Premium Spiral Slicer Spiralizer Promotional Bundle | Dining Downloads
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Old 07-15-2014, 06:50 PM   #2
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Pretty cool.
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Old 07-15-2014, 09:06 PM   #3
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Interesting gadget. I saw tons of them on display at our local Wal-Mart about two weeks ago. I was curious but didn't look at them too closely. Maybe I'll check them out a little better next time I'm there.
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Old 07-16-2014, 12:33 AM   #4
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Originally Posted by Dawgluver View Post
This is the thing that makes veggies into spaghetti. Sounds like a good deal.

Premium Spiral Slicer Spiralizer Promotional Bundle | Dining Downloads
No wonder you have "The Most Toys"! You Win!
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Old 07-16-2014, 10:09 AM   #5
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No wonder you have "The Most Toys"! You Win!

I may need to unsubscribe from Dining Downloads, as it's so tempting. They have great deals on Kindle cookbooks as well as cool kitchen stuff from Amazon.
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Old 07-16-2014, 10:22 AM   #6
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Ya know, I could possibly see using such a device to create and interesting salad. But Veggies just won't replace pasta. The structure of vegetable strands don't contain the required protien-starch properties to create a coherent noodle that will maintian its shape when cooked, and not disitegrate. Also, the sauces that usually go with noodles don't all work with vegetable flavors. Would you eat a bedl of carrot "noodles" with an Alfredo sauce on top? Or what about summer squash with fish fume sauce.

I'm thinking that the veggie noodles may work with lo-mien and stir-fries though.

Now if they made a gadget that would turn a carrot into a lasagna noodle, that might me interesting.

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Old 07-16-2014, 10:45 AM   #7
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Chief, I think people mostly use zucchini. That goes well with many tomato based pasta sauces. I don't know if it's cooked ahead of time, or added to the pasta sauce near the end of the cooking time, but a lot of people do it.

When Stirling and I were "doing Atkins", we tried spaghetti squash as a low carb, pasta substitute. It was okay. We never bothered doing it again.

The salad idea has some appeal, but I just don't need, or have space for, more kitchen gadgets.
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Old 07-16-2014, 11:25 AM   #8
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Chief, I think people mostly use zucchini. That goes well with many tomato based pasta sauces. I don't know if it's cooked ahead of time, or added to the pasta sauce near the end of the cooking time, but a lot of people do it.

When Stirling and I were "doing Atkins", we tried spaghetti squash as a low carb, pasta substitute. It was okay. We never bothered doing it again.

The salad idea has some appeal, but I just don't need, or have space for, more kitchen gadgets.
Oh please. Help me! Is there a support group for kitchen gadgets? Hi, my name is Addie and today I ordered three more gadgets. A garlic keeper, a SS 2-stick butter dish with a cover that has a handle for easy removal and a new kitchen scale. I am hiding my piece of paper with my order on it from Spike. Every time I order something new, he shakes his head and says, "There you go again!" He keeps threatening to take away my computer.

I have been wanting the garlic keeper for years, but never thought of it until today. And I did have a butter dish from the 40's. It was made of glass and could hold a whole pound of butter. The Pirate dropped it. It was a refrigerator dish. The only thing I didn't like about it though was that the lid had no handle and was difficult to remove. And since he keeps borrowing my scales that is ancient, I bought a better one that looks like you could weigh a baby on it. He can have my old one. Maybe that will placate him.
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Old 07-17-2014, 07:49 AM   #9
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Spaghetti squash, no special tool required and it goes great with gravy and meatballs, sausage, etc.
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Old 07-17-2014, 11:23 AM   #10
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The local Thai/Japanese place uses spiral cut carrots and zucchini for their tempura veges. It looks like they just dip a whole handful of each in the batter then either drop it in a little at the time or drop in and immediately shake/stir to loosen the mass up and then they pile it high on the plate. It's actually pretty good, crisp and crunchy, not soggy at all like some tempura can be, especially if it's zucchini.
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