#11  
Old 08-25-2007, 01:18 PM
Peasant
 
Join Date: Jul 2007
Location: Grand Marais, MN
Posts: 36
Default Re: Mandolin

When I was in the restaurant business, we never used the guide, which was deemed a nuisance. We always wore a cut resistant woven glove on the hand used to hold whatever we wanted to slice, julienne, batonnet, or gaufrette. Although I tolerate getting burned (that seemed to happen often enough), I've never much enjoyed getting cut, and, I'm happy to say, I've never cut myself while using the mandolin while wearing the glove. And they are, indeed, a wonderful tool. Try slicing fresh white mushrooms very thinly on the mandolin, then deep frying them till browned and crisp. Season with salt and enjoy.
Ron
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  #12  
Old 08-27-2007, 06:52 AM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: Mandolin

My wife got me one for Christmas a couple of years ago. I don't use it too often because it is "just one more thing to clean"... but when making lots of little veggie pieces it is indispensible.

I'm looking for a mandolin, the stringed tool for cutting pasta... but haven't found a source yet.

In general, though, there doesn't seem to be anything that my old, trusty, no-name carbon steel 10" chef knife won't cut up for me. all other tools are basically supplemental!

Last edited by BrianShaw; 08-27-2007 at 06:55 AM.
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  #13  
Old 08-27-2007, 07:08 AM
rlf5's Avatar
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Join Date: Jul 2007
Location: Houston Area
Posts: 322
Default Re: Mandolin

Brian

Is this what you're referring to?

Pasta Chitarra - Kitchen - NapaStyle
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  #14  
Old 08-27-2007, 07:15 AM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: Mandolin

Indeed. Leave it to me to confuse a guitar with a mandolin. Thanks for the lead!
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  #15  
Old 08-27-2007, 08:33 PM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,875
Default Re: Mandolin

Quote:
Originally Posted by rberg02 View Post
When I was in the restaurant business, we never used the guide, which was deemed a nuisance. We always wore a cut resistant woven glove on the hand used to hold whatever we wanted to slice, julienne, batonnet, or gaufrette. Although I tolerate getting burned (that seemed to happen often enough), I've never much enjoyed getting cut, and, I'm happy to say, I've never cut myself while using the mandolin while wearing the glove. And they are, indeed, a wonderful tool. Try slicing fresh white mushrooms very thinly on the mandolin, then deep frying them till browned and crisp. Season with salt and enjoy.
Ron
I never thought of this!

But Im gonna try it!

Sounds great
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  #16  
Old 08-27-2007, 09:28 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default Re: Mandolin

Gotta agree with Brian on the chef knife. I have 2, both 8 or 10 yrs old and came out of those multi knife sets.....as are his, a no name brand.....sure keep a good edge fora along time, thats why I stick with them for everything.'

My wife and I tried a mandoline, she cut off the tip of her pinki finger on the first attemp. ;we never touched it again,

RT
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