Captain Morgan
Chef Extraordinaire
I love hearing about regional specialties....got any stories about smoked polar bear?
Susan Z said:And do you cook blubber fat side down? Fat side up? Er.....nevermind.
Captain Morgan said:I got lucky and bought a 60 dollar refurbed Waring Pro....I only use it about 10 times a year, but it is REALLY handy when you need it.
I sliced last weeks pastrami with it, it was great. They normally cost around 100 bucks I think, and I have to reccomend it for home use.
Never had a problem with it.
I'm looking at the FS150 right now and with a couple of Promo Codes I have, I can get this one for..well, FREE! :-D Is this the model you guys have and also, did anyone look at Chef's Choice before deciding on Waring Pro?Bob T said:I have the Waring pro also, no complaints as of yet, other than it's a P.I.T.A to clean meat slicers. Just used it Thursday to slice up a beef tip roast.
It's a Mandolin! :-D Albeit, hot linked!! :?Chris Finney said:How would you slice a brisket on that thing. :?
Well, excuuuuse meeee!!! LMAO!!Chris Finney said:I know it's a Mandolin. I used to sit in with the Dunns Mountain Boys, blue grass band every once in a while. I used to play guitar. I could play Foggy Mountain Breakdown on the banjo. :-D
Well, I'm ordering it today ~ Thanks guys!Niagara River Smoker said:Thanks Cap! Are you able to get outside the 1/16 to 7/8 inch thickness quoted by the manufacturer? I thought I read somewhere you were able to get to a negative thichness or something to that effect.. :-D