The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on April 13, 2014, 12:49:48 PM
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http://www.democraticunderground.com/115741037
Oh my.
hlthe2b (50,070 posts) Sat Apr 12, 2014, 09:02 AM
Anyone purchased one of those spiral cut vegetable devices ("spiralizers")?
I've been low c**b dieting for more than a year and thought that spiral cut zucchini or yellow squash might really be a great idea for my pasta cravings as produce season arrives...
But looking on Amazon, it appears there are two types (including one major type, apparently sold by infomercial) and the reviews are cluttered with what appears to be seller proxy (paid), overly exuberant reviews versus quite a few saying they really only mangle the vegetables... So, I thought I would see if anyone has actually tried any of these before I clutter my cabinets with yet another kitchen tool that doesn't work--LOL:
after which a small photograph of something
after which a larger photograph of a hand displaying something
after which a third photograph of a hand doing something
Erich Bloodaxe BSN (399 posts) Sat Apr 12, 2014, 09:41 AM
1. Do you not like spaghetti squash?
It's easy to prepare and is a great substitute for spaghetti in my books.
Warpy (75,555 posts) Sat Apr 12, 2014, 04:57 PM
10. It's got a very squash-y flavor
so make sure whatever you sauce it with is aggressively seasoned.
The texture is what makes it a good substitute.
I have a solar oven so I don't even have to heat up the kitchen when I bake it.
dixiegrrrrl (35,505 posts) Sat Apr 12, 2014, 10:54 AM
2. Instead of cheaply made plastic, you might consider the sturdy dependable meat grinders of yesterday.
They are made of steel and/or aluminum, and some are less than 20.00.
I found a bunch of them on this Etsy page:
https://www.etsy.com/search/vintage?q=meat+grinder&ship_to=US&vintage_rewrite=vintage+meat+grinder&original_query=2&orig_facet=
My grandmother used these, I have used them. They usually come with several sized grinding discs, from fine to large output.
Hard v*****s like carrots, squash can be used.
etsy is a very reliable site, in my experience.
Mrs. Alfred Packer, the former hippywife primitive, sells on etsy, but the proceeds go into hippyhubby Wild Bill's paypal account. He handles the money of the household, and gives her a counterfeit $10 bill once a week for spending money.
adirondacker (1,833 posts) Sat Apr 12, 2014, 11:37 AM
3. If you have a Kitchenaid mixer, I'd highly recommend their attachment...
http://www.amazon.com/KitchenAid-RVSA-Slicer-Shredder-Attachment/dp/B00004SGFP/ref=sr_1_7/192-0289242-8550376?s=kitchen&ie=UTF8&qid=1397316758&sr=1-7
If you don't own a Kitchenaid, It's probably one of the best investments you can make as far as appliances.
Otherwise, you can always resort to using a peeler (it's what I use for small portions).
http://www.amazon.com/Rada-Cutlery-R132-Vegetable-Aluminum/dp/B000HEIRWW/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1397316911&sr=1-8&keywords=potato+peeler
My vote is no to the advertised gadget.
hlthe2b (50,070 posts) Sat Apr 12, 2014, 11:52 AM
6. I wish i did...
adirondacker (1,833 posts) Sat Apr 12, 2014, 12:30 PM
7. Moving / garage sales in a higher end area might be the best place to pick one up cheap.
If I come across one I'll grab it for ya. Ebay is another option
http://www.ebay.com/itm/KitchenAid-KSM150PSER-Artisan-5-Quart-Stand-Mixer-EMPIRE-RED-NICE-/380881557090?pt=Small_Kitchen_Appliances_US&hash=item58ae4f5662
If I had the option, I would pick up the higher end one though. I own a commercial Hobart 5 qt and it will definitely outlast me.
Warpy (75,555 posts) Sat Apr 12, 2014, 05:02 PM
11. Most cooks say you'll have to pry the Kitchenaid from their cold, dead hands
so don't count on yard sales. Estate sales are a little better and Craigslist will occasionally turn up one on sale by a lucky bride who got two as wedding presents.
There's also an outlet store, http://www.kitchenaid.com/shop/more-ways-to-shop-1/outlet-3/102020231/
I have the bottom of the line from Wally's, 18 years old and going strong mostly mixing bread dough. You can have it when you pry it out of my cold, dead hands.
^^^a happy event which Ms. Hindenberg herself has assured us will probably happen within the next five years.
<<<doesn't believe it, though; she's probably going to pull a Sarah Ibarurri on us.
The Sarah primitive, back in late 2004, threatened to leave the United States if George Bush were re-elected.
Well.....
The defrocked warped primitive's probably going to do the same sort of thing, outliving franksolich.
pscot (17,019 posts) Sat Apr 12, 2014, 01:43 PM
8. I doubt I'd use it enough
to justify the space it would occupy. We use a mandoline fairly frequently, and using a knife to julienne v*****s is probably quicker than setup and cleanup would be with that gadget.
flamin lib (5,489 posts) Sat Apr 12, 2014, 02:05 PM
9. I have something similar to this
after which a photograph of something
Mine has a rotating blade for simple peeling, fine shredding and a more coarse shred (similar to spaghetti size). Cheap and it works well enough. Problem with zucchini is only the outer layer can be shredded as the seeds just fall apart. Makes a mean carrot cucumber and jichma* salad with sesame oil/soy sauce dressing.
*Ingredients
1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
fizzgig (20,085 posts) Sat Apr 12, 2014, 09:13 PM
12. that looks handy
i'm very interested in that.
murpheeslaw (35 posts) Sat Apr 12, 2014, 11:27 PM
14. You have to use small zucchini
If you get the small ones (1" -1 1/2" DIAMETER) the seeds are immature and the "meat" of the zucchini is more homogeneous and will hold together better during sauteing. I use a mandolin to make 1/8" ribbons then use a knife to finish the cut into fettuccine like strips. I usually saute them in a hot frying pan with a good spritz of pam and a LIGHT sprinkle of Cavender's Greek Seasoning (the salt will concentrate as the "noodles" cook down. They are done (for me) when they are noodle flexible but still have some tooth to them.
If you get the calf sized ones from your garden in late summer just split them open, scrape out the seeds and treat the remaining shell as above.
I like that tool/peeler. I have looked up mandolins with the julienne blades but have not dropped the cash yet due to "where will I store THIS now". Your's would fit in the drawer.
"Your's"--now, that's a new one.
PennyK (493 posts) Sun Apr 13, 2014, 01:35 AM
15. Mine isn't so good BUT
I got and love a julienenne peeler. It cuts carrots and zucchini into perfect "pasta." I am also a low-c****r, and I make my zucchini zoodles into amazing Lo Mein! Don't recall the brand - a common one, but I got it at Bed Bath and Beyond. Around $10.
On edit, I see it's already been posted. That's it! And get BIG z***s. Shred away til you see seeds, then turn a bit and start shredding again. Discard the center.
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She wants to make stringy v*****s in place of spaghetti?
::)
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Somehow, I can hear "You're gonna love my nuts!" emanating from somewhere in this thread...
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She wants to make stringy v*****s in place of spaghetti?
::)
Dori this may be interesting for the food adventures. I once ate spaghetti squash drenched in olive oil, a ton of garlic and parsley. Interesting.
Had a dish of radish greens cooked with bacon, onions, and garlic, Interesting. Actually not bad, better then mustard greens with vinegar.
I would think if one starts a child of a year old on any kind of food they will desire it all their life.
You tell me how to take a 5 year old from Kansas to Maine and make them eat a lobster or crab.
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You tell me how to take a 5 year old from Kansas to Maine and make them eat a lobster or crab.
Raise them on crawdads :-)
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*Ingredients
1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
That 'Julienne' gets around, doesn't she? :whistling: :fuelfire: :tongue:
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That 'Julienne' gets around, doesn't she? :whistling: :fuelfire: :tongue:
Damn you. I had to nadin it.
Julienne, or allumette, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Sometimes called 'shoe string', e.g. shoestring fries. Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade or potatoes for Julienne Fries.
Why don't the pretentious primitives just say "cut into long thin strips"?
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Damn you. I had to nadin it.
:tongue:
Why don't the pretentious primitives just say "cut into long thin strips"?
They enjoy being pretentious and snobbish . . . :hammer:
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Warpy (75,555 posts) Sat Apr 12, 2014, 04:57 PM
I have a solar oven so I don't even have to heat up the kitchen when I bake it.
Black cardboard box set in backyard?? :???:
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Black cardboard box set in backyard?? :???:
Yes. That's how you cook when your utilities have been cut off.
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She wants to make stringy v*****s in place of spaghetti?
::)
Nobody likes stringy vaginas - and certainly not for dinner.
:puke: :puke: :puke:
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Nobody likes stringy vaginas - and certainly not for dinner.
:puke: :puke: :puke:
Dammit, ya beat me to it.
:rofl:
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Nobody likes stringy vaginas - and certainly not for dinner.
:puke: :puke: :puke:
I prefer it with a fine garnish of glitter, usually have to pay extra for that though.
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I prefer it with a fine garnish of glitter, usually have to pay extra for that though.
Don't they get caught in your teeth? :tongue: