I would also love to know more about the garlic mandoline. I have a recipe for garlic "chips" that I want to try out on my mother ( she's a BIG fan of garlic anything). What is the source? How much? etc.
[ June 03, 2001: Message edited by: Svadhisthana ]
I have my tomato shark, it's basically a miniature mellon baller, with a serrated scoop, used for coring tomatoes. I also have a mini garlic slicer, I got it at liquidation world for $0.99, it's pretty cool, although the coolest gadget I've ever seen in the kitchen, is the pocket blow torch, I would really like to get one of those.
You will have to pry my stick blender out of my cold dead fingers. Yes, I could use a whisk for most of the things I do with it, but I love my stick blender. Also love my vacuum sealer. Allows me to buy big hunks of good cheese [good, not great - unless I buy by mail I'm not going to get great here] and reseal it so that it stays fresh for months, which is a good thing for us home cooks. I also use it to preserve bulk yeast so that I only spen $3-4 per year on yeast.
Yep! I also use it to purée ginger. Makes nice slices too on the reverse side.
Another thing I love is the "Great Grater" from Martha Stewart. Talk about multitasking, this thing grates cheese, chocolate, garlic, ginger, it's fantastic for zesting either an orange or a lemon or a lime. I paid way too much for it (canadian exchange and all) but it's a very versatile "toy".
A pie cooling rack. But, not for cooling crust or bread, the wire criss-cross pattern is perfect for pushing through avocados & hard boiled eggs for a perfect dice without making a mess with a chef's knife.