So I've inherited this pretty interesting Japanese gadget, a Benriner
Cook's Help vegetable slicer/shredder. Basically, this will take a beet
or a fat carrot and turn it into long strings, like spaghetti. I'm
looking for any tips or creative uses. I'm thinking of doing carrots or
zucchini and blanching the shreds before serving, e.g. Took me 5
minutes to get the hang of. It's pretty cool.