Sunday, March 7, 2010

Evolution of Slicing

I spent the last two weekends chopping and slicing. Here are the results of the first batch of bad experiences:

On the left became a curry-spiced butternut squash soup. On the right became a very unhealthy soup with heavy cream and sausage. And in the middle all those sliced parsnips and turnips became this:

This is a parsnip and turnip gratin, with gruyere cheese and those are bits of roasted panko crumbs on top. It was like a slightly sweeter potato gratin.

The weekend before, (or was it after?) I tried frying sweet potatoes to make them more enjoyable. They turned out pretty well:

Basically what I was using was the forth side of a four-sided cheese grater. You know that one side that is sort of a slicer? That's what I used for all of this. Well, it's so awkward that I eventually injured both thumbs and my right middle finger, all on the tip, in a 10 day period. So I decided to finally break down and get what is called a mandoline, basically a more professional veggie slicer. And with said slicer, I was able to breeze through two pounds of beets for pickled beets:

And one really huge sweet potato for the best chips yet:

Oh man, and can I say, using the fry daddy outside is the only option unless you want the house smelling like a McDonald's.

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