The Pass Pub: The High-End Off Topic Thread

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#2,589
Magura said:
Hmm, I know who plays the flute and the piano, but who plays the mandoline? 😀
Magura 🙂
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Th. is 🙂

Magura said:
Speaking of delicious....Can you recall the name of the dessert with apples that Miss T. is good at making?

Magura 🙂
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I should know as they all learned from me, but in that case I don't remember 🙁...
You don't mean the apple pie (tarte aux pommes with pâte sablée), don't you ...?


Manu
 
#2,592
jacco vermeulen said:
I recall one visit to Macon where i had to be driven back, stretched out on the back seat, pants in emergency release position.
Staying there longer than a week is life threatening.
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Thanks that you didn't post a pic ...

Same story happens to a german friend of mine who had that bad idea to eat some fish on Monday in a restaurant in Toulon (South France). Some hours later, driving the highway back to Frankfurt, he had to throw his desecrated pant out of the window ...

But speaking of cooking. I am looking for a good Mandoline (not for the music but for the vegetable)... Can you recommend a good one?
I was at Dehillerin in Parigi, and I saw this one from Bron which looks quite good ... What do you think?
An externally hosted image should be here but it was not working when we last tested it.


Manu

Zen Mod said:
believe it or not - šmarne
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I believe ... Nice name

Manu
 
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#2,593
I no longer use mandolines. I now prefer to use a rotary slicer. Quite a difference in speed. It's a fully stainless and chrome hand crank type with 6 different "barrels" for the different jobs. Slicer, small grater, large grater, crinkle cutter and two more that I'll have to go home and look as I can't remember right now. 😀

You can see it over here in post 237
http://www.diyaudio.com/forums/lounge/182567-food-thread-6.html

Cal is doing some catch up work at the office today. 😡
 
#2,594
Bron is the best, but including a protection tray accessory it'll likely do +150 €€ks.
Positive about (French) pro gear is that you'll likely be able to get replacement blades in decades from now, safer for fingers too.

(ordering a new bowl for my Magimix food professeur was easy peasy. cooking aid placed it too close to the gas, result in a melted edge)
 
#2,596
Cal Weldon said:
I no longer use mandolines. I now prefer to use a rotary slicer. Quite a difference in speed. It's a fully stainless and chrome hand crank type with 6 different "barrels" for the different jobs. Slicer, small grater, large grater, crinkle cutter and two more that I'll have to go home and look as I can't remember right now. 😀

You can see it over here in post 237
http://www.diyaudio.com/forums/lounge/182567-food-thread-6.html

Cal is doing some catch up work at the office today. 😡
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Thanks for the link ... Nice thread, I was not aware of ... Kind of How to get fat in less than 10 dishes ...😀

I have sort of slicer but still prefer mandoline or hand cut. I don't know why but sharp cuts taste better (except for cheese) ...

Cal is doing some catch up work at the office today. 😡
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Poverino 🙁
 
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