Recent content by Lithan

Things soft enough that they wont be knocked out of the handle if you have less than an inch of prongs aren't worth using a mandolin on to me. Firmer things (carrots) are easier to cut without it, and you waste less since the handle needs more than an inch of prong depth to hold onto them.

Wusthof 9" Chefs for 7 years here. It's a nice knife.

I've had good success dry-searing pork chops in a scorching Cast iron for ~45secs first side, flip and throw in oven for ~5mins @ 350 to finish.

There are a thousand ways to make glop... the first rule of cooking is that enough cheese and/or hot sauce will make ANYTHING taste good.

The sheets are primarily seen in japanese cooking and japanese chefs primarily do it by hand. It will be hard to find a second manufacturer making a tool with such low demand. It wouldn't be hard at all to make your own out of a $25-50 apple peeler/corer and a very sharp blade.

The TV. When commercials come on, it's time to check.

Whatever one you can find that takes real batteries (aa/aaa) and costs less than $20. These things have short shelf-lifes.

Had a mandolin at work... for everything except julienning squash and carriots, I'm faster with a knife. If you don't mind wasting however much grip you need to work with (those safety handles are useless) of produce and need to cook for 20+ people with lots of julienning, then they could be useful.

I only use my ricer for mashed taters. They are much better than hand mashed, but need to be peeled and have skins added back later (I like skins).