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Old 03-06-2008, 07:33 PM   #71
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LadyCook61,
The fact that you can control the size of your slicing is more than just cosmetics.
By having consistent size pieces to cook, you will have better and more efficient results specially when frying or baking...please see my previous comment about Pommes Souffless. Perhaps that will help your husband understand?

Plumies,
Have you done those hash browns for breakfast? I did a rosti today (is like a hash browns cake) and even though it took me a while to get the proper cooking time it was pretty darn good.
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Old 03-07-2008, 03:07 PM   #72
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Quote:
Originally Posted by wysiwyg View Post
LadyCook61,
Plumies,
Have you done those hash browns for breakfast? I did a rosti today (is like a hash browns cake) and even though it took me a while to get the proper cooking time it was pretty darn good.
Not yet but I'm making them tomorrow morning. DH is eager to see how my new toy is going to benefit him. A rosti...I'll have to look into that one. Sounds delicious. Thank you!
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Old 03-10-2008, 12:11 PM   #73
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I decided to make a rosti on Saturday. DH loved it. It was so easy to get the evenly thin shreds (not sure what else to call them) of potatoes on the mandoline. I did half a potato on my regular box shredder just for comparison. Mandonline won hands down.

I also used it to slice some vegetables for salads and it was very fast. Clean-up was a snap, too. Overall, a good add for me!
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Old 02-03-2010, 11:22 PM   #74
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Anybody slide meats on a mandoline?

I wonder if anyone will still get a notice of new activity on this old thread.

For all the discussion about mandolines, no one said a word about cold cuts. Does anybody use the mandoline to thinly slice meats for sandwiches? To what success?
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Old 02-03-2010, 11:40 PM   #75
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Larry,
Mandolines will not handle cold cuts, they will tear the meat instead of cutting it.
I guess this is due to the meat characteristics (harness, etc.) as compared to vegetables, you will need a cutter with more linear velocity than a mandoline to thinly slice meat.
That's when a meat slicer is needed.
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Old 02-03-2010, 11:58 PM   #76
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I see my typo, "Can you SLIDE meats..." sort of worked there, LOL.

Anyway, thanks w, for cluing me in. I've often eyed meat slicers, but for home use they're a bit much... expensive and take up a lot of room... and then there's cleaning them.

As for mandolines, I was given one as a gift today, an Oxo. But I'm going to return it, given the high number of bad reviews for this brand at Amazon, and get a different brand. If you have any further thoughts on mandoline brands, now that it's been a year since the big discussion, do tell!

And again, many thanks.
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Old 02-04-2010, 11:41 PM   #77
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i have a med. priced one in the cupboard. i have never used it. it got stuffed way in the back . can't reach it unless i get down on knees and lean in. you would think i would just do it. however in my old age, i can get down on the floor but can't get up. it is not a pretty picture. i always forget to have someone a bit more agile get it for me. maybe this thread will give the nudge i need
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Old 02-11-2010, 10:12 AM   #78
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I got myself a Super (Large) Benriner Japanese mandoline a year ago, having been putting off buying it and thinking I could make do without it. Boy, was I kicking myself afterwards for waiting too long. It drastically cuts down slicing time and more importantly, all slices are of uniform size. I can do paper-thin garlic and ginger slices too. Great addition to my kitchen arsenal. :-)
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Old 02-14-2010, 08:46 PM   #79
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I have had a bron mandolin for over 20 years , no plastic parts ,easy to use ,easy to sharpen ( ezy-lap diamond paddle ) . The food holder ( chariot ) I don't use . I have a killer yam gratin and the small julliene for hash browns that have kept me in my wifes ( and guests ) good books , I do see other makes with insert blades ( lost and/or damage spring to mind ) and anyone who thinks a food proccesor does as well is not seeing what they are looking at. NO ONE touches my mandolin by the way ,so don't ask-- Regards from British Columbia --Gage
(Ps I also use a bernier spiral turning slicer ,an Onion King , and a Robot-Coupe. You can get by with good knife skills but machines can be such fun )
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Old 02-17-2010, 10:06 AM   #80
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We have a pampered chef (older version). Last use was a whole stalk of celery on the v slicer. Used what was needed for salads, and froze the rest for soups/stews.
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