Subj : Re: Mandoline
To   : Ruth Haffly
From : Dave Drum
Date : Wed Jul 03 2024 05:45:00

-=> Ruth Haffly wrote to Dave Drum <=-

RH> a bit more chopping for a finer chop. I'll peel, then slice with a
RH> paring knife sometimes as well.

DD> Sometimes if I need garlic slivers I'll roll the cloves between my
DD> palms to get rid of the husk. Then verrrry carefully make slices on
DD> the long axis. Spread the slices and finish the job of making slivers.

RH> Paring knife all the way for that kind of job, IMO. I could (and have)
RH> use a chef's knife, or, before I got a proper chef's knife, the $1.00
RH> all purpose knife I got at a yard sale 40 years ago. It's about the
RH> same size as a chef's knife but the top end of the blade is squared
RH> off, not pointed like a proper chef's knife. Still, it worked well for
RH> all the duties of a chef's knife, and then some, for about 20/25 years.

My "go-to" all purpose knife is an Old Hickory by Ontario Kife Co. I got
it at a hardware store when I set up housekeeping  back in the 1960s. It
cost me U$3.95 at that time. The same knife from Amazon, today, is U$47.
Yikes. Here's a link https://www.amazon.com/dp/B000KKIT8U with a good
pixture.

RH> Ouch! I have a mandoline but most often end up slicing with a knife.

DD> If just doing 1 'tater or a single onion I'll use a knife. If I'm into
DD> quantity, out comes the mandoline. Such as in this recipe ...

DD>       Title: Dirty Dave's Crockpot Chuck Roast Dinner
DD>  Categories: Beef, Vegetables, Herbs, Potatoes
DD>       Yield: 6 Servings

RH> Very often, even for this amount, I'll pull out the chef's knife and
RH> use it. We also have a small (Rada) santoku that I'll use for smaller
RH> chop jobs.

DD> I've done that more times than I can count. But, sometimes it's sort
DD> of neat to have the machine-like precision that the mandoline gives. I
DD> mean, I spent the $$$, might as well get some use out of it.  Bv)=

RH> Stephen would be more apt to grab the mandoline; the precisionist in
RH> our family. (G)

I'm not that much on precision - but, as I said above, "sometimes it's
sort  of neat to have the machine-like precision ..." Then you get into
things like this .... no two alike:

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cabbage Rolls w/Mushroom Sauce
Categories: Beef, Pork, Vegetables, Mushrooms, Rice
     Yield: 8 servings

     1 lg Onion; chopped
     1 cl Garlic; crushed (opt)
     2 tb Butter
   3/4 c  Uncooked raw rice
     7 oz Ground beef or veal
     7 oz Ground pork
     1 ts Salt
   1/4 ts Pepper
     1    Whole head cabbage
          Boiling water
     2 c  Beef broth or stock
   298 g  (10.5 oz) can cream of
          - mushroom soup

 Stew chopped onion and garlic in butter in a large
 skillet for 3-5 mins.

 Add rice, meat, salt, and pepper. Stir just to mix well.
 Remove from heat.

 Remove core from cabbage.

 Place whole head in a large kettle filled with boiling
 water. Cover and cook for 3 mins.

 Remove softened outer leaves. Take out all large leaves
 Cut thick centre stem from each leaf.

 Take one large cabbage leaf at a time, put 1 rounded
 tablespoonful of meat mixture in centre of a leaf. Roll
 leaves, covering stuffing from sides like an envelope.

 Put stuffed cabbage leaves with seam down close to each
 other on a frying pan. Do not make more than 2 layers.

 Combine beef broth and mushroom soup; Pour over cabbage
 rolls. Bake in a well heated oven for 1 1/2 hours.

 Recipe by: Olg Timokhina

 RECIPE FROM: http://www.ruscuisine.com

 Uncle Dirty Dave's Archives

MMMMM

... D.S.T.? With all this global warming isn't more daylight a bad thing?
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