In article >,
"D.Currie" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
>
> >
> >>
> >> Gloves are another thing. Rubber gloves, latex gloves; whatever. I don't
> >> think food is "icky" and I never saw the sense in using rubber gloves for
> >> washing dishes or handling food, but lately I've been battling a little
> >> rash
> >> on my hands, and I've taken to wearing gloves when I'm working in the
> >> kitchen. Seems to be helping while I narrow down the exact cause. Using
> >> gloves while handling dough is kind of weird, so I just bought some
> >> fabric
> >> "dough gloves" which I never would have bought otherwise. They work. I
> >> don't
> >> know if I'll continue using them forever, but for now, they're a keeper.
> >
> > I _hate_ mixing ground meat with my hands but it's really the only way.
> > Latex gloves that I purchase by the box are a godsend for that chore,
> > and indespensible when working with hot peppers. ;-)
>
> Last time I ordered goves, I bought a box each of latex, vinyl, and nitrile.
> I've got to say that I'm leaning toward the nitrile ones. they're a little
> more expensive, but I've found that I can take them off and put them on
> again pretty easily.
>
> And now that I've gotten used to using them, I'm finding all sorts of
> additional benefits. Like if you've got that little cut and you're peeling
> tomatoes or squeezing lemons, you aren't putting acid in the wound. And you
> don't have to worry about handling peppers or getting that opnion or garlic
> smell out of your hands.

Mmm, that's not a bad idea.
I've been cooking with a LOT more fresh garlic lately now that I've
found those monster cloves and My Thanh for $1.49 per lb. I've been
needing it for it's antibiotic properties. Just been peeling it
carefully, then pressing it.

A lot of people are developing allergies to latex, so nitrile is not a
bad idea.

>
>
> >>
> >> Electric meat slicer. Yeah, who needs a meat slicer if you have a sharp
> >> knife? This isn't something I use every day, but when I have a beef roast
> >> and I want thin slices for sandwiches or Italian beef this thing is
> >> great.
> >> Or for nice even slices of anything. Bread, cheese....Yes, I still slice
> >> things by hand a lot of the time, especially when it's small quantities,
> >> but
> >> this is a nice thing to have on hand when I need it.
> >
> > After a very, very serious cut to my fingers, I now use a cheese board
> > for slicing cheese. It's just a wire and gives you ultimate "thin"
> > control. I use a knife for everything else. Electric slicers are still
> > not something I use.
>
> I'd never use this thing without the guard, but it's great when I'm doing
> quanities of something. One or two sandwiches, I'd slice by hand. But I just
> sliced most of a beef roast into thin, even slices, and it was a breeze.

We have a large box mandolin somewhere with 3 blades. Mom used to to
make 'kraut. I probably have a small one somewhere but for quantities,
I have one of those rotary thingies that I posted awhile back with 5
barrels, one of which is a fine slicer. :-)

>
> >
> > My very sharp cleaver can slice meat paper thin with care.
>
> I can do thin slices with a knife, but then I have to be neat and careful
> and it takes a lot more time. The slicer really speeds things up a lot.

I ran across an ancient meat slicer and it's out in "excess stuff"
storage on the sun porch but I know where it is. If I buy hams anymore,
I have them sliced before I leave the store.

This one is not electric, it's crank, but oh man does that thing have
some memories!!!! It's as old as I am.

>
> >
> >>
> >> On the other hand, I've gone though so many cheese grating devices in my
> >> time...this must be my major impulse-buy weakness. I was cleaning out
> >> kitchen gadgets a while back, and I got rid of quite a few grating
> >> devices
> >> that just didn't do the job. I had rotary graters and box graters, and
> >> all
> >> sorts of stupid gadgets. For big jobs, my kitchenaid has a grater device
> >> which does a good job, but I went through a lot of hand graters before I
> >> figured out what I liked for the small jobs.
> >
> > <lol> I have a nice tower grater that works for various things, I mostly
> > use it for fresh ginger. I have a rotary grater for carrots etc. If I
> > need grated cheese, I buy it PRE-GRATED! It's the same price as block
> > cheese so why not? It freezes well and I mostly use it for cooking so
> > texture is not an issue.
>
> There's a cheese import warehouse in town and they've got a huge variety of
> interesting cheeses. The only way to buy is in chunks. No slices, no
> pre-grated.

Bummer!

>
>
> >
> >>
> >> So...what things to you have that you found out were really wonderful
> >> and/or
> >> terrible?
> >
> > I used to hate garlic presses until I found the right one. :-)
> > Now I swear by it.
> >
>
> I've never found one that I like. I usually just bash and chop by hand. So,
> which one works for you?
>
> Donna

It's a cylinder type. Looks like an itty bitty potato ricer.
I have to go to work here in a minute, but I'll take a post a picture.
:-) It really is the gods!


>
>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson