Richard Kilgore
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Posts posted by Richard Kilgore
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I'll say it again -- In my minor point above, I was talking about slicing cheese in wide 3" slabs from large chunks, not grating it. (Most of my intended uses are what you would expect.) I do have a microplane and a Cuispro for grating. Perhaps talking about slicing cheese is so unexpected in the context of a Benriner that it doesn't register. At any rate, I appreciate everyone's efforts to help here.
Okay, so unless someone says differently, I am going to assume you absolutely can not slice hard cheese effectively with a Benriner. The restaurant I mentioned above must have been using something sturdier.
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BettyK -- I guess I am a fog of ambiguous obsfucation today. I was not referring to julienning cheese, but rather making WIDE, long slices of cheese...perhaps three inches wide. This was a minor use that I had in mind, but I had a plate of such at a tapas place last year and the presentation appealed to me.
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Noticed All-Clad has an 8 qt programmable, oval shape, SS, about $99.
Also -- you can get the Rival "Smart" programmable function for any crockpot for $10. Plug it into an outlet and plug your crockpot into it.
Anyone tried either of these yet?
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The leftover roasted cauliflower/red onion/garlic went well with a French omlet.
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The 8 litre isn't sold anymore; I tried to order one about a month ago and was informed that it is no longer produced. You can get an 8 litre Magefesa from qvc, but it's not the nice one.
Which one is which, and which is "not the nice one" and why? Whew!
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Bux, I probably was not clear. I use a microplane for grating Parmesan also. I was referring to making wide, long slices of hard cheese, and 1/8" may be as thick as I was imagining anyway.
And I am interested in using it to julienne vegetables for salads and many other things. A neighborhood Thai place, for example, sometimes juliennes their vegetables and sometimes chops them, I guess depending on who is in the kitchen or what mood they're in (?), and the julienne is the more attractive presentation by far.
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The NYTimes article said the Jumbo Benriner is 5 1/2 wide and slices (only - no julienne blades) up to 1/3 thick. Same price as the Super. Which might suit your purposes, except for your "too wide" and slips complaints.
Anyone use the Jumbo? Looks good for hard cheeses, which is one of the reasons I was looking at these things in the first place.
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The thread on Kale generated so many good ideas I decided to ask about what everyone does with turnips. I got a bag of them specifically to do a turnip omlette based on a recipe in Richard Olney's Simple French Food. And even here I have a question due to an unintended amiguity created by his sentence structure: do I peel these things before grating them? Or just clean them up, trim the ends and grate?
Beyond that I would very much like to hear what you do with turnips.
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Oh, BTW, Jin and anyone else who uses a Benriner -- do you wear a baseball glove when using it or some other protective device? Do you still have finger tips?
I sure would like to see the design of the OXO that made the NYTimes writer so carefree in using it.
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EMSG -- Why would the wide one be too wide? It's only 5" wide and the regular one is 3 5/8" wide. What problem would the extra 1 1/2" create?
Anyone else have a problem with the ease of slicing with the Benriner? Jin?
But I am now curious about the new OXO. The best price I could find on the wide Benriner was about $50. What would the extra 20 give me? I'll have to see if I can finds one locally, or are they not out yet at all?
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I know that many people here have recommended the Benriner. In looking through the Amazon offerings, I found at least four models, from about $29 to $60. The lower cost ones are about 12" X 3 5/8 (2 1/2" food channel) and the more expensive ones either have a plastic bin under the frame to catch the food, or are wider, 12" X 5". The bin to catch the food seems to be unnecessary, but is the 5" width with a wider food channel important?
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Welcome, Taster. Hope you post more often now that you have jumped in. The cauliflower is great roasted alone or with other ingredients, as others have discussed up-thread. I have used leftover warmed roasted cauliflower over a French omelet. Very nice.
Tonight I roasted half a large cauliflower (thinly sliced), rough chopped red onion and a dozen cloves of garlic. Served over pasta coated in EVOO, romano pecorino, s&p and topped with a little more cheese. With enough leftover for something tomorrow. Nice combination.
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This discussion of Nancy Nichols article, Death on the Half Shell deserves its own thread. I have started one here.
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Richard Olney's Simple French Food is one of my favorites. Tonight I tried one of his three zucchini gratins. Zucchini sliced very thin, rice, egg, milk, gruyere, olive oil, salt and pepper. 350 for an hour. Very nice. I would do it again.
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Welcome Silly Nilly. Hope you join in and post in the Texas Forum often. I don't have a copy at hand, but someone will be able to comment.
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Thanks again everyone. I made a version of Caldo Verde Friday and another is on the stove now. Delicious! I very much like the taste and texture of the Kale. Leftovers are even more flavorful, but the Kale losses it's slight chewiness -- an extra handful of fresh Kale in the leftovers might work. Next will be the gratin I first considered.
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Sounds promising, Fifi. This one has the high-low-warm-off setting as opposed to the over-designed/under-performing electro-cool-snazzy thermostat and heating coil, correcto? So do you mind telling us Sam's price for this?
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Thanks for finding the thread, fresco. Her explanation, though simple and straightforward, may be too complex for RecipeGullet.
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Also check out Jaymes recipe-essay on Carne Guisada in RecipeGullet. Excellent in all its many manifestations, but I prefer pork and tomatillo. Also best when allowed to sit for a day or two.
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I agree with Susan, the posole is wonderful. I like it best after two to three days. Just scrape the fat layer off the top after it has been in the fridge overnight.
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Thanks to everyone for alerting me to the nominees I missed. I have added to the first post Kent Rathbun, Bruce Auden, and Alison Cook, who I overlooked on first posting due to my wonky monitor and zipping though the list a little too fast. And Robb's post above covers the ex-pats.
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It partly depends on how you are defining "GOOD Tex-Mex", since it has evolved and there are representatives of all in the area. What type of menu items are you interested in?
Mandolines
in Kitchen Consumer
Posted
That's fine, EMSG. I would be glad to hear about how hard cheese does on your Benriner. (The Cuispro is simply a sophisticated box grater and the widest grate is 5/16", the microplane in the link is a "wide shaver" for making curls of chocolate or cheese.)