Gary Ray here. Can you slice tomatoes and other veggies with these?
Thanx! -----Original Message----- From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 23, 2017 1:45 PM To: cookinginthedark@acbradio.org Cc: Food Dude Subject: Re: [CnD] Technique for Slicing Onions Into Rings The Smart Slice sold at Blind Mice Mart is perfect for this. No matter if using it or another mandolin type slicer, e sure to use the finger guard to ensure no finger tips end up with the sliced onions! These devices are sharp but cut such nice, even slices! Keep on Cooking! Dale Campbell & the Cooking In The Dark Gang On 6/23/2017 12:14 PM, Nicole Massey via Cooking wrote: > The common tool for this is a mandolin (sp?), which you can use to cut slices > by running the onion over the surface. You'll want to trim the ends and take > the skin off first, and be careful, as it's simple to nick yourself with one > -- both blind and sighted people tend to do this a lot. To avoid nicking > yourself, get a butcher's glove, which is made of very small rings, like a > glove made out of chainmail. > > -----Original Message----- > From: Dani Pagador via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, June 23, 2017 10:20 AM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador <pocketfulofs...@gmail.com> > Subject: [CnD] Technique for Slicing Onions Into Rings > > Hi, Everyone. > I'm Dani, and I'm a list newbie. I'm 45 and live in HI with my husband David. > I'm an enthusiastic cook,, and a not-so-enthusiastic cleaner. > > I made a dish last night that required that the onion be sliced in to rings. > I managed the task all right, with the minor mishap of nicking my fingers > while doing one of the slices. They came out on the chunky side. The dish > turned out really tasty, not as spicy as I was afraid it might be, (the > pepper fumes were coming out of the top of the glass after I used the > immersion blender to blend the marinade). There'll be some nice leftovers to > go in to a casserole and tortillas over the next few days. > > I'll need to do the onion ring slicing again, since David says this dish is > something that he wants as a regular. Yay to having the chicken again. And > onion rings are necessary for ... making onion rings, one of the things on my > to-try list. > > Do any of you have ideas for how to do this more effectively? > > At this point, I cut the onion in half, then lay one half on the cutting > board cut side down. I hold the knife blade parallel to the counter, make a > cut in the onion, and turn the onion counterclockwise (I'm a leftie) till it > gets cut. The job gets done, but the slices can be inconsistent. > > Ideas? > > Thanks, > Dani > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
