Randy Buckner wrote:Ditto on the wok as well -- I just made Kung Pao chicken tonight. The mandoline makes perfect onion slices for French onion soup.
Thanks Carrie. I only bought it to make cherry clafoutis. Seems like once I rip a recipe out of a cooking mag, I'm hell-bent of having to make it before the recipe gets filed. This one has been sitting for a while.And Bill, don't fret, I actually use my cherry pitter pretty frequently, most often to pit kalamata olives.
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