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Sometimes I wish I had the old VegeMatic my mother had back in the 60's. Worked perfectly, no risk to fingers, easy to clean.
I've had 3 mandolins, one of them had several interchangeable blades and kept falling apart when using it, which led to a couple of nasty cuts, so I got rid of it. Then I bought a super-fancy $150 one at a restaurant supply store, it works very well but is a lot of effort to set up and clean afterwards, so I only use it for large volume tasks. The fancy one didn't include the keep (it is sold separately), so I bought a Sharper Image one for under $30. It has IMHO the best 'keep' for holding things so you aren't risking your hands, but the thickness setting tends to slip as you use it, so slices get thicker and thicker. (I did later on buy the keep for the fancy one, I've used it exactly twice.)
Yeah, always a good idea to read the ingredients list, though as I get older that gets progressively harder to do. Recently I tried to read a label that had tiny black print on a red background, I gave up and bought something else.
What do you use for broth to keep it vegetarian?
We're still getting a few tomatoes from the garden, though bugs got the better part of the late crop, but I found enough tomatoes yesterday to do tuna melts for supper tonight.
Just two more weeks for the farmer's market we go to on Sundays, though they will be holding holiday markets just ahead of Thanksgiving and Christmas.
I stocked up on vanilla extract about a year ago when the news out of Madagascar first broke, so I should be good for another year or so.
When I made spaghetti squash a couple of weeks ago, I cut it in half, removed the seeds, coated it with oil, added salt and pepper and roasted it, cut side down, on parchment at 425 for about 40 minutes. I allowed it to cool then used a fork to produce strands. I also cooked meatballs in marinara to serve with the spaghetti squash. I kept the meatballs simple, just ground beef, some bread that had been soaked in milk, an egg, salt, pepper and basil. The marinara was a can of tomato sauce and a can of diced tomatoes, with some salt, pepper and a few herbs. (Sometimes I throw a half cup of 4 cheese blend into the marinara, I don't remember if I did that this time or not.)
I doubt I'd use it much, I do a lot of free-form bread baking, not much in pans. I have some pans I use only a few times a year, I guess that makes them worth having. 🙂
Today I made a Texas Chocolate Sheet Cake and a batch of brownies.
Grated parm in with panko sounds yummy.
I've been told that soaking them in buttermilk overnight makes it easier and less messy to bread them, but since I don't own a deep fryer and almost never fry anything, I can't confirm that myself.
I filled up 4 containers of apple pie filling for the freezer, all around 1350 grams each.
I'm making Vienna bread tonight.
I've thought about getting a deli-style slicer, but I don't think I'd use it enough to justify both the cost and the space.
Since what you're thinking about making is similar to a petit four, this KAF blog post on petit fours might help, freezing the cake before cutting it may cut down on crumbs.
The petit four cutters we have are about 2 inches deep, which is a good half inch deeper than any other cookie/biscuit cutters we have.
I processed about half of the Winesap apples I picked a few days ago, it made about 6 KG of filling, which should be enough for 5 pies. I'll divide it up into about 1200 gram portions tomorrow and freeze them.
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