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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I love the OXO y-shaped peeler (there are two versions, and the more expensive one is definitely worth the extra $5). So sharp and efficient!

Favorite gadget is my Microplane, though. Grating cheese, zesting citrus, garlic, ginger. Worth every penny and the minimal space it takes up.

[b]Curious what the mandoline fans use theirs for? I got the OXO one as a gift, and it's definitely great for the times I use it, but that's not super often for either caramelized onions or potatoes savoyarde. So what am I missing out on?[/b][/quote]
We eat a lot of Asian inspired meals (stir fries), salads (incl homemade cole slaw) and all manner of pickled produce (atchara and plantains are just some “different” favorites). In the summer time, we have cucumber salad — sweet/sour or mayo-based — several times a week. Sautéed zucchini and onions is an easy, simple side that a mandolin makes quick work of the prep. And you can step it up a bit by turning those zucchini, squash, and summer tomatoes into an orzo-based tian. Just don’t try to cut those tomatoes on a mandoline; no mater how sharp that blade is, you’ll get better results with a serrated knife. [/quote]

Thanks![/quote]

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