We got our Professional Bron mandolin last week. Found it online for
$119 and free shipping.

We used it to slice onions very thin for soup, and my wife wanted to
make waffle fries.

Any tips or tricks? Using the pusher/carriage thing that comes with
it, the potato kept tipping over instead of gliding over the waffle
blades.

> wrote in message
news
> We got our Professional Bron mandolin last week. Found it online for
> $119 and free shipping.
>
> We used it to slice onions very thin for soup, and my wife wanted to
> make waffle fries.
>
> Any tips or tricks? Using the pusher/carriage thing that comes with
> it, the potato kept tipping over instead of gliding over the waffle
> blades.

What I am about to say is DANGEROUS.

I use the pusher only at the very last of the food being sliced. The trouble
with doing that is you must pay 110% attention to what you are doing with no
possibility of distractions. Barring that level of concentration you'll be
asking you guests to look for a finger tip in their slaw.


Dimitri

Mitch says:


We got our Professional Bron mandolin last week. Found it online for
$119 and free shipping.


We used it to slice onions very thin for soup, and my wife wanted to
make waffle fries.


Any tips or tricks? Using the pusher/carriage thing that comes with
it, the potato kept tipping over instead of gliding over the waffle
blades.


Make certain your medical insurance premiums are current.

Sheldon

" wrote:

> We got our Professional Bron mandolin last week. Found it online for
> $119 and free shipping.
>
> We used it to slice onions very thin for soup, and my wife wanted to
> make waffle fries.
>
> Any tips or tricks? Using the pusher/carriage thing that comes with
> it, the potato kept tipping over instead of gliding over the waffle
> blades.

Yes..... be very careful or may end up with a case of flat finger. Those
things are sharp and will take off the end of your finger if you don't
use the guard. They can do wonderful things, but you have to be careful.

Dimitri wrote:
> > wrote in message
> news >
>>We got our Professional Bron mandolin last week. Found it online for
>>$119 and free shipping.
>>
>>We used it to slice onions very thin for soup, and my wife wanted to
>>make waffle fries.
>>
>>Any tips or tricks? Using the pusher/carriage thing that comes with
>>it, the potato kept tipping over instead of gliding over the waffle
>>blades.
>
>
> What I am about to say is DANGEROUS.
>
> I use the pusher only at the very last of the food being sliced. The trouble
> with doing that is you must pay 110% attention to what you are doing with no
> possibility of distractions. Barring that level of concentration you'll be
> asking you guests to look for a finger tip in their slaw.
>
>
> Dimitri
>
>


Yeah, verily. Heed Dimitri's warning.
Mandolines and microplane graters are SHARP!

gloria p

writes:
" wrote:
>
>> We got our Professional Bron mandolin last week. Found it online for
>> $119 and free shipping.
>>
>> We used it to slice onions very thin for soup, and my wife wanted to
>> make waffle fries.
>>
>> Any tips or tricks? Using the pusher/carriage thing that comes with
>> it, the potato kept tipping over instead of gliding over the waffle
>> blades.
>
>Yes..... be very careful or may end up with a case of flat finger. Those
>things are sharp and will take off the end of your finger if you don't
>use the guard. They can do wonderful things, but you have to be careful.

you can also play bluegrass on them, or strum like a gondolier...

wrote:
> We got our Professional Bron mandolin last week. Found it online for
> $119 and free shipping.
>
> We used it to slice onions very thin for soup, and my wife wanted to
> make waffle fries.
>
> Any tips or tricks? Using the pusher/carriage thing that comes with
> it, the potato kept tipping over instead of gliding over the waffle
> blades.

I sliced off the tip of my ring finger a few years back because I was going
too fast and the little pusher thing was slowing me down. I bled through the
bandaid immediately so we took a paper napkin, folded it, and taped it on
tight. I sliced the rest of the potatoes without the guard as I am retarded
and do not learn from my mistakes, but I also did not re-injure myself. Cool
thing was that the bit of finger reattached itself and I have a cool, but not
too noticeable scar.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Mitch wrote:

> We got our Professional Bron mandolin last week. Found it online for
> $119 and free shipping.
>
> We used it to slice onions very thin for soup, and my wife wanted to
> make waffle fries.
>
> Any tips or tricks? Using the pusher/carriage thing that comes with
> it, the potato kept tipping over instead of gliding over the waffle
> blades.

Might want to look for online bargains on kevlar gloves.

Bob

" wrote:

> We got our Professional Bron mandolin last week. Found it online for
> $119 and free shipping.
>
> We used it to slice onions very thin for soup, and my wife wanted to
> make waffle fries.
>
> Any tips or tricks? Using the pusher/carriage thing that comes with
> it, the potato kept tipping over instead of gliding over the waffle
> blades.

I experimented with a mandolin earlier this year, slicing cukes for bread
& butter pickles. Hence an entire case of music lesson pickles.....
I found my slices would catch on the last little bit of the slice causing
a chunk effect. Very disturbing. A friendly chef advised me to "glide the
food and not press too hard." I also noticed she sliced flat and I sliced
downward. Good luck, I went back to using a knife.
Edrena

In article >,
" <> wrote:

> We got our Professional Bron mandolin last week. Found it online for
> $119 and free shipping.
>
> We used it to slice onions very thin for soup, and my wife wanted to
> make waffle fries.
>
> Any tips or tricks? Using the pusher/carriage thing that comes with
> it, the potato kept tipping over instead of gliding over the waffle
> blades.

Cut the potato in half, then run each half separately through the
mandolin. Whatever you do, keep your fingers away from the blade. I
learned first hand, mandolin blades are incredibly sharp! Ouch!

On Mon, 19 Dec 2005 21:28:37 GMT, "Dimitri" >
rummaged among random neurons and opined:

>
> wrote in message
>news
>> We got our Professional Bron mandolin last week. Found it online for
>> $119 and free shipping.
>>
>> We used it to slice onions very thin for soup, and my wife wanted to
>> make waffle fries.
>>
>> Any tips or tricks? Using the pusher/carriage thing that comes with
>> it, the potato kept tipping over instead of gliding over the waffle
>> blades.
>
> What I am about to say is DANGEROUS.
>
>I use the pusher only at the very last of the food being sliced. The trouble
>with doing that is you must pay 110% attention to what you are doing with no
>possibility of distractions. Barring that level of concentration you'll be
>asking you guests to look for a finger tip in their slaw.

I read through the entire thread before replying and Dimitri and I
have similar mandoline-use styles. After a mishap that clipped the tip
of my index finger, I go very slowly and watch what I'm doing like a
hawk. I continue to prefer the mandoline for certain tasks, such as
slicing potatoes, celery, carrots, etc., b/c it is so uniform and can
slice more finely more quickly than I can with a knife. I *love* my
mandoline! Will be using it on Christmas day for the following:

@@@@@ Now You're Cooking! Export Format

Potato Gratin With Mustard And Cheddar Cheese

vegetables

1 tablespoon butter
1 cup bread crumbs
1 tablespoon thyme
2 teaspoons salt
1 teaspoon pepper
1 pound cheddar cheese; white, grated
1/4 cup flour
5 pounds russet potatoes; peeled, thinly slice
4 cups chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard

Melt butter in heavy large skillet over medium heat. Add breadcrumbs
and stir until crumbs are golden brown, about 10 mins. Cool crumbs.
(Can be prepared 2 days ahead. Cover and let stand at room
temperature.)

Position rack in center of oven and preheat oven to 400F. Butter
15x10x2" (4 qt.) glass baking dish. Mix thyme, salt and pepper in
small bowl. Combine grated cheddar cheese and flour in large bowl;
toss to coat cheese. Arrange 1/2 of potatoes over bottom of prepared
dish. Sprinkle 1/3 of thyme mixture, then 13 of cheese mixture over.
Repeat layering of potatoes, thyme mixture and cheese mixture 2 more
times. Whisk chicken broth, whipping cream and mustard in medium bowl
to blend. Pour broth mixture over potatoes.

Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until
potatoes are tender and top is golden brown, about 1 hour longer. Let
stand 15 mins. before serving.

Contributor: Bon Appetit

Yield: 12 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In case you hadn't noticed the theme he To own a mandolin is to
acknowledge that you WILL slice a little bit of your finger off somewhere
along the line. No matter how careful you are, there will be a moment when
you decide not to use the pusher and you lose concentration for 1 second.
That's all it takes. On the bright side, they are so sharp that there is
very little pain associated with the aforementioned slicing of finger.


Bob
> wrote in message
news
> We got our Professional Bron mandolin last week. Found it online for
> $119 and free shipping.
>
> We used it to slice onions very thin for soup, and my wife wanted to
> make waffle fries.
>
> Any tips or tricks? Using the pusher/carriage thing that comes with
> it, the potato kept tipping over instead of gliding over the waffle
> blades.

Bob Terwilliger wrote:
> Mitch wrote:
>
> > We got our Professional Bron mandolin last week. Found it online for
> > $119 and free shipping.
> >
> > We used it to slice onions very thin for soup, and my wife wanted to
> > make waffle fries.
> >
> > Any tips or tricks? Using the pusher/carriage thing that comes with
> > it, the potato kept tipping over instead of gliding over the waffle
> > blades.
>
> Might want to look for online bargains on kevlar gloves.

I saw someone on tv using one of those (Alton Brown?) The question is,
are they really safe for this application? I've had mandolin-like cuts
in the past, and would *not* want to be the lab-rat who gets to test
that one.

" <> wrote in
news
> We got our Professional Bron mandolin last week. Found it online for
> $119 and free shipping.
>
> We used it to slice onions very thin for soup, and my wife wanted to
> make waffle fries.
>
> Any tips or tricks? Using the pusher/carriage thing that comes with
> it, the potato kept tipping over instead of gliding over the waffle
> blades.

Continually rotate the item you are slicing. For instance if you are
slicing a potato turn it so you are slicing a smaller area. This is
especially important if you are not using the carriage. Less surface area
means easier push and less likelyhood you will bear down and slice your
fingers.

As someone else said, you just push the item through and do not have to
bear down hard. Practive will make perfect.

I make a slaw using zukes from the garden. I also like zukes cut in
french fry shape with good olive oil, lime juice and fresh basil with
cracked pepper and kosher salt.

I also cut potatoes in french fry shapes, then line them up on a cutting
board and make cubes with a knife for breakfast potatoes. Smaller size
allows for quicker cooking in the morning.

Jicama slaw. Use small slice blades, run a cold jicama peeled through the
mandolin. Add jalapeno, mayo, sour cream, cilantro to taste and serve.

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

"Charles Quinn" > wrote in message
. 125.201...
> " <> wrote in
> news

<Snip>

> I make a slaw using zukes from the garden. I also like zukes cut in
> french fry shape with good olive oil, lime juice and fresh basil with
> cracked pepper and kosher salt.
>
> I also cut potatoes in french fry shapes, then line them up on a cutting
> board and make cubes with a knife for breakfast potatoes. Smaller size
> allows for quicker cooking in the morning.
>
> Jicama slaw. Use small slice blades, run a cold jicama peeled through the
> mandolin. Add jalapeno, mayo, sour cream, cilantro to taste and serve.
>
> --
> ---
> Charles Quinn

Use the French fry or 1 step smaller and cut long strips of Pealed carrot and
dikon. Marinate in a mixture of Rice vinegar, sugar, water and some sake of you
have it. 1 day later you have a great "pickle"

Dimitri

--
I used to eat a lot of natural foods until I learned that most people die of
natural causes.