tag:blogger.com,1999:blog-1134384403689315687.post813846551729685053..comments2024-02-26T02:53:40.061-05:00Comments on Food Network Musings: Not One, Not Two, But Three Truly SensationalSuehttp://www.blogger.com/profile/02284023935180677683noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1134384403689315687.post-15855328589183678972008-11-08T14:05:00.000-05:002008-11-08T14:05:00.000-05:00I like Amber Rell too!I bought myself a mandolin f...I like Amber Rell too!<BR/><BR/>I bought myself a mandolin for Christmas last year. I've used it once or twice. It kinda scares me.Tracyhttps://www.blogger.com/profile/04465184138365516108noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-91341747409634568592008-10-22T14:09:00.000-04:002008-10-22T14:09:00.000-04:00Just catching up on some of your more recent posts...Just catching up on some of your more recent posts. I just posted my thoughts on a mandolin after cashing in some bank card rewards points to get one. Now, I got one of the plastic do-hickey-jobs that I'm still getting used to... One day I'll be able to afford a higher-end model. :)<BR/><BR/><A HREF="http://www.tasteasyougo.com/2008/10/spicy-bbq-french-fries.html" REL="nofollow">Spicy BBQ French Fries</A>Michelle Rittlerhttps://www.blogger.com/profile/14662267848184660743noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-9439833959600570912008-10-14T09:23:00.000-04:002008-10-14T09:23:00.000-04:00I still haven't watched this show. It certainly s...I still haven't watched this show. It certainly sounds interesting and it sounds like I could actually learn something and use the recipes provided. <BR/><BR/>I LOVE my mandolin. I am so bad with a knife. I just get lazy part of the way through and my cutting gets sloppy. I don't have much patience.<BR/><BR/>I do regret missing that golf tablescape show that Em saw.The Short (dis)Order Cookhttps://www.blogger.com/profile/05510572788683143569noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-57957601868638007852008-10-13T19:04:00.000-04:002008-10-13T19:04:00.000-04:00Those are some good secrets to cooking if you need...Those are some good secrets to cooking if you need more recipes for the grill or if you wanted to take a look at the collection of tips I have for the grill you can visit www.cookingandgrillinoutdoors.comoutdoorgrillerhttps://www.blogger.com/profile/16352420192614563843noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-15118052171236593202008-10-13T10:17:00.000-04:002008-10-13T10:17:00.000-04:00Hi Nikki,Williams-Sonoma is good that way. I guess...Hi Nikki,<BR/>Williams-Sonoma is good that way. <BR/><BR/>I guess mandolins are essential in a professional kitchen and there’s no other way to get perfect paper thin slices. Oh, gosh, am I talking myself into one? <BR/><BR/>Hey Jackie,<BR/>My pleasure!<BR/><BR/>Em,<BR/>I sure hope you're making A LOT of kitschy cocktails to go with that beautiful golfscape. <BR/><BR/>I have a feeling that once you used a mandolin, you'd never go back. <BR/><BR/>Go flip your lid.<BR/><BR/>Tom, <BR/>You are one smart cookie. I just checked Volume 2 of Mastering and, yup, there it is! And the unmolding onto the pot lid is ingenious! What other great tips do you have?Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-14093690207290522962008-10-13T09:03:00.000-04:002008-10-13T09:03:00.000-04:00The pot lid draining tip is right out of Julia Chi...The pot lid draining tip is right out of Julia Child -- I made her Pommes Anna recipe a few years ago and she recommended doing that. And I thought I had invented the flip onto the lid trick since I've been doing it for years, it really makes things easier (much simpler to hold the lid by the handle than a plate by the rim).<BR/>TomAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-6289365101110231972008-10-13T01:47:00.000-04:002008-10-13T01:47:00.000-04:00I got a few tips from Sandra Lee the other day. I...I got a few tips from Sandra Lee the other day. I learned how to make a golf tablescape.<BR/><BR/>I still haven't learned to used a mandolin - call me old fashioned, I guess. I usually mince my garlic by hand, too. I like to chop things. <BR/><BR/>I'm going to try the lid trick.Emilyhttps://www.blogger.com/profile/17204776831565649927noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-28449744307348892942008-10-12T20:03:00.000-04:002008-10-12T20:03:00.000-04:00Missed the show, darn! Thanks Sue for the recap.Missed the show, darn! Thanks Sue for the recap.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-23910811343179428802008-10-12T17:04:00.000-04:002008-10-12T17:04:00.000-04:00I have yet to see "Amber Rell"'s show, but I love ...I have yet to see "Amber Rell"'s show, but I love my mandolin. I don't know where I'd be without it. It's funny that you bought one that was defective, because I bought one...and there was nothing in the box. It's plastic, so I didn't think anything of it's light weight. I opened the box and only the instruction booklet and extra blade pieces were in there. I cried to the lady at Williams-Sonoma and they gave me a new one. But as much as I love using my knives to slice, the mandolin does better than I ever could for thin items.Nikki @ NikSnackshttps://www.blogger.com/profile/09756950048513201740noreply@blogger.com