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"Sheryl Rosen" > wrote in message
...
> Peter Aitken at wrote on 7/10/05 11:21 AM:
>
>>> Alla time. However, I've got a set of blades for my Cuisinart ranging
>>> in slicing thickness from 1mm to 6mm, plus a couple others that were
>>> part of the set (julienne?). I use the 1mm or 2mm for slicing
>>> (shredding) the cabbage for slaw and for Rob's red cabbage. Works
>>> great.
>>> --
>>
>> I like the coarse grating disk for cole slaw. Also great for making
>> latkes.
>>
>
> Interesting...I prefer the fine shredding disk for latkes. I prefer a
> denser latke, I guess. The coarse shredding disk makes them too "lacy"
> for
> my tastes. Of course, my mom used the fine grating side on the box grater
> for latkes when I was little...took forever to make them, and when we got
> our first FP (A Hamilton Beach, as I recall) she shredded them with the
> large shredding disk and then put them through again with the chopping
> blade. So I guess I'm used to a denser latke.
>

Either way it's great to be able to do a lot in a few seconds! THe old way,
my latkes often has some knuckle flavor in them.

--
Peter Aitken