Recent content by rob3k

Thanks for the suggestions! I think scalloped potatoes will have to go to the top of the list. :chef: I'm also thinking it would be great for apple slices to use in a pie. Definitely been using the guard so far. I've seen a few chefs on TV cut themselves with one and it does look pretty...

I recently picked up a Boerner V slicer (basically a mandoline slicer) that can produce really nice uniform slices or julienne strips. The slices are either ultra-thin or about 1/4 inch and the julienne strips are either matchstick or about the size of a McD french fry. Anyway, wondering if...