Originally Posted by caseydog
I can cook, I own good knives, but my knife skills are average, at best. I can do rough cutting, like you do on big hunks of meat. I can butcher.
When it comes to dicing onions and celery and such, I can do it, but slowly and not very well. I watch chefs on FoodTV dice up an onion in a matter of seconds, and know there is no farking way I'm going to get there, with all my fingers.
I'm not a big Williams-Sanoma shopper, but I had a gift certificate, and used it for one of these...
I love it. I can slice and dice like a farking pro, and not cut off a digit.
It was thirty bucks. It works. I'm not ashamed to say I use it, almost daily.
Sounds like a useful tool.
I need diced onions and peppers for all sorts of stuff....saving time is a good thing.
Current Gear: Kamado Joe Big Joe Black, Kamado Joe Big Joe Red, CharGriller Akorn, Charbroil Big Easy, Maverick ET-732, Splash-Proof Superfast Thermapen