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@ElsieD,I found that butternut squash was easy for me although it didn't dice as nicely as onions. Haven't tried potatoes. However, in the next few days - maybe a week or so - I'll need to dice up some orange sweet potatoes. I'll dig out the chopper and see how it does and get back to you. Even though I've tried it with a few items, as @liuzhou suggests, its strong suit seems to be onions and the like.

Nice try. Thank you but I see it's $180 in Canada plus you have to buy something called a compatability kit. I'll just let John continue to do the chopping, a job I dislike doing. The Vidalia chopper looks interesting plus it's more in line with what I might spend. Does anyone on this thread other than @Shel_B have one?

No, they're not. That type of cutter takes a hefty amount of pressure.

The solstice is almost upon us. Who's traveling to Sconehenge?

Are things like potatoes and squash easy to cube with it?

For example?

I refuse to give valuable cupboard space to one trick ponies. All my tools and appliances have to earn their place in my kitchen.

It may not do a potato, I've never tried it, but it does do more than onions, and I have tried other things. It's not for everyone and for every situation. We all must decide for ourselves. I keep my unit stashed in an out of the way spot and it comes out once a year or so when I want to take advantage of its ability to dice onions. YMMV, and it clearly does.

I usually find Kenji to be a tedious pedant, but this is pretty good. https://www.nytimes.com/article/how-to-cut-onion.html?smid=nytcore-ios-share&referringSource=articleShare

these came in " they are excellent . provided you like sour and rye . they seem salter on the tongue that the indicated salt content on the back. very difficult eating only a few

It has been awhile since I've baked sourdough bread. This one just came out of the oven and it is singing to me. 🙂

@Senior Sea Kayaker my kind of breakfast. Id add some scrapple , to fill things out.

They have a dicing set of three that fits your unit. Just sayin'. (enabling) here.

Sunday breakfast of breakfast sausage, grilled tomato, herbed eggs, WW English muffin with crabapple habanero jelly and mushroom.

Baked a no-knead focaccia yesterday ('divots' of @ElainaA's roasted tomatoes). Trimmed the four crusts and gave half to my neighbor and kept half for sandwiches. Cremini mushrooms, a mix of green onion whites, shishito and Thai chili and the onion tops and fresh tarragon. Mushrooms and pepper mix cooked down, eggs cracked over and garnished with onion tops, tarragon and pepper. Served with the reserved focaccia crusts for dipping.

Is it? I can think of several things it wouldn't dice. How would that dice a potato? It works with onions because, as The Incredible String Band pointed out, onions have a layered structure, meaning they don't need cutting in three directions like potatoes etc. Potatoes need peeling, slicing, cutting into batons then making the cubes. Also, you need to cut the onion with a knife first anyway! I can do all the steps wiith a knife. Also again, with a knife, I have as many dice sizes as I need, not just two. And there is enough junk in my kitchen already, thanks. Pass.

@Captain Nice crackling on that pork belly.

I'm putting this here as it seems to fit and doesn't belong anywhere else. Nor do I think it deserves a new topic of its own. The 'all you can eat buffet concept' is universal I think, although I generally avoid it. You have no idea how long that food has been sitting there. But this Guangxi style AYCE restaurant here in Liuzhou seems to be doing just fine.

When sweetie made her annual goulash, she needed a HUGE amount of diced onions. I was in charge of the dicing, and it was a time consuming affair. After the first time, sweetie's daughter gave me this device: The Vidalia Chop Wizard: (eG-friendly Amazon.com link) There's now a larger sized version as well: (eG-friendly Amazon.com link) Of course, it's useful for more than just onions. It's been a big time saver over the years for those few times a year that I need to do a lot of dicing.

Variation on a well known Northern German dish - Birnen, Bohnen und Speck (pears, beans and bacon). There are many, many variations and this one is from our favorite German cooking magazine “essen & trinken” (eating & drinking). You sear a larger piece of beef chuck before mixing it with a larger piece of bacon, roasted, halved onions, juniper berries, bay leaves and peppercorns in water and slowly cook it for a 2.5 hours. Beef and bacon get chopped and the broth strained. You then add sequentially over time to the strained broth grated potatoes (too thicken), halved, firm pears, chunks of potatoes, green beans and lastly great northern beans, savory and the previously cooked bacon and beef chuck. Finished with some champagne vinegar and a little bit of sugar.

I dice often: onions, carrots, meats, potatoes and more. I mainly use a revolutionary, cunning new device - a cleaver. Sometimes, a chef's knife. Both are quicker than any machine I would have to get out of storage, set up, use, clean and re-store.

Some things I can only find from the delivery people rather in the market or supermarkets. One is blood sausage, which I fancied this morning. I also ordered some clams and 芥菜 (jiè cài), which you probably know as gailan, the Canto-name. But that is not my point here. Along with my order came this large (250g), unexpected bunch of 空心菜 (kōng xīn cài, literally 'hollow heart vegetable'), water spinach or ong choy in Cantonese, rau muống in Vietnamese, and ผักบุ้ง (phak bung) in Thai. They also included some pre-peeled garlic cloves. I guess they have a glut of it. It is the most popular green vegetable here, so they may have overstocked. Anyway, thanks! You can see the 'hollow' hearts here.

It’s rare that I dice mass quantities of anything and when I do, it’s the peeling I find more annoying than the dicing. Like big winter squash, tons of potatoes or tomatoes.

Here are some 小葱 (xiǎo cōng) or shallots I picked up this morning in the market. The skin looks a bit frazzled but they are fine inside.

I do quite a bit of dicing for Soups, Olivier salad, and things of that sort. I never thought of dicing mushrooms and how would that Contraption work on tomatoes and avocados? For me, doing it by hand is just fine, thank you. I should add that I honed my knife skills in professional kitchens where I did do a lot of mass dicing.