Comments on: Jerusalem Artichoke Salad http://www.brooklynfarmhouse.com/2009/01/16/jerusalem-artichoke-salad/ Fun kitchen projects and recipes that anyone can do. Sat, 22 Jan 2011 04:22:04 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: sivan harlap http://www.brooklynfarmhouse.com/2009/01/16/jerusalem-artichoke-salad/comment-page-1/#comment-191 sivan harlap Sun, 18 Jan 2009 15:45:33 +0000 http://www.brooklynfarmhouse.com/?p=952#comment-191 yummers! had sunchokes last night! put them in my lentil soup. ill def pick up some more at the farmers market and make this salad. oh and now i totally want that red adjustable slicer. thanks megan! yummers! had sunchokes last night! put them in my lentil soup. ill def pick up some more at the farmers market and make this salad. oh and now i totally want that red adjustable slicer. thanks megan!

]]> By: libby http://www.brooklynfarmhouse.com/2009/01/16/jerusalem-artichoke-salad/comment-page-1/#comment-190 libby Sat, 17 Jan 2009 21:40:17 +0000 http://www.brooklynfarmhouse.com/?p=952#comment-190 eroico cucina eroico cucina

]]> By: MsGourmet http://www.brooklynfarmhouse.com/2009/01/16/jerusalem-artichoke-salad/comment-page-1/#comment-188 MsGourmet Sat, 17 Jan 2009 10:05:09 +0000 http://www.brooklynfarmhouse.com/?p=952#comment-188 that looks delicious! that looks delicious!

]]> By: Marc @ NoRecipes http://www.brooklynfarmhouse.com/2009/01/16/jerusalem-artichoke-salad/comment-page-1/#comment-187 Marc @ NoRecipes Sat, 17 Jan 2009 01:21:02 +0000 http://www.brooklynfarmhouse.com/?p=952#comment-187 These have to be one of my favourite winter veggies. I've never tried them skin on, but that's brilliant because peeling them is a chore and usually why I'd go for water chestnuts over sunchokes. These have to be one of my favourite winter veggies. I’ve never tried them skin on, but that’s brilliant because peeling them is a chore and usually why I’d go for water chestnuts over sunchokes.

]]> By: Miguel http://www.brooklynfarmhouse.com/2009/01/16/jerusalem-artichoke-salad/comment-page-1/#comment-185 Miguel Fri, 16 Jan 2009 18:52:47 +0000 http://www.brooklynfarmhouse.com/?p=952#comment-185 great photo! seriously. great photo! seriously.

]]> By: megan http://www.brooklynfarmhouse.com/2009/01/16/jerusalem-artichoke-salad/comment-page-1/#comment-184 megan Fri, 16 Jan 2009 18:00:08 +0000 http://www.brooklynfarmhouse.com/?p=952#comment-184 That was a really long answer. That was a really long answer.

]]> By: megan http://www.brooklynfarmhouse.com/2009/01/16/jerusalem-artichoke-salad/comment-page-1/#comment-183 megan Fri, 16 Jan 2009 17:58:42 +0000 http://www.brooklynfarmhouse.com/?p=952#comment-183 I have both a Japanese slicer and a traditional mandoline, and I use the Japanese slicer way more. The differences between the two: a Japanese slicer is hand held, while a mandoline usually comes with a little built-in stand. My Japanese slicer is made out of plastic and has a fixed ceramic blade...mandolines are usually all metal and the blades are usually removable. Mandolines also tend to have a lot more blade attachments (though you can get Japanese slicers with removable blades and attachments), like julienne and french-fry slicers. You can find a good Japanese slicer for $25 bucks or so, while a good mandoline can cost you up to $200! A mandoline would probably be better for a task like your red cabbage sauerkraut (YUM btw!) because you don't have to hold it up and generally the blade is a little sturdier and slices a little easier. But, a Japanese slicer would sure beat the little slicer part on a box grater! Or using a knife! Both tools are perfect for a recipe like this salad. Both are pretty dangerous if you're not paying attention - I never use the vege. guard that they all come with, but until you're really comfortable using slicers, use the guard to protect your fingers! I have sliced off little chunks of finger before. :( Here's a Japanese slicer at Brooklyn Kitchen - I think this is the brand that I have, but mine is yellow. Mine also isn't adjustable to differing thicknesses, which is actually a pretty big limitation....I have my eye on this one: http://www.thebrooklynkitchen.com/web-store/knives/kyocera/350-ceramic-adjustable-mandoline-slicer/ I have both a Japanese slicer and a traditional mandoline, and I use the Japanese slicer way more. The differences between the two: a Japanese slicer is hand held, while a mandoline usually comes with a little built-in stand. My Japanese slicer is made out of plastic and has a fixed ceramic blade…mandolines are usually all metal and the blades are usually removable. Mandolines also tend to have a lot more blade attachments (though you can get Japanese slicers with removable blades and attachments), like julienne and french-fry slicers. You can find a good Japanese slicer for $25 bucks or so, while a good mandoline can cost you up to $200! A mandoline would probably be better for a task like your red cabbage sauerkraut (YUM btw!) because you don’t have to hold it up and generally the blade is a little sturdier and slices a little easier. But, a Japanese slicer would sure beat the little slicer part on a box grater! Or using a knife! Both tools are perfect for a recipe like this salad. Both are pretty dangerous if you’re not paying attention – I never use the vege. guard that they all come with, but until you’re really comfortable using slicers, use the guard to protect your fingers! I have sliced off little chunks of finger before. :(
Here’s a Japanese slicer at Brooklyn Kitchen – I think this is the brand that I have, but mine is yellow. Mine also isn’t adjustable to differing thicknesses, which is actually a pretty big limitation….I have my eye on this one:
http://www.thebrooklynkitchen.com/web-store/knives/kyocera/350-ceramic-adjustable-mandoline-slicer/

]]> By: Leslie http://www.brooklynfarmhouse.com/2009/01/16/jerusalem-artichoke-salad/comment-page-1/#comment-182 Leslie Fri, 16 Jan 2009 17:40:25 +0000 http://www.brooklynfarmhouse.com/?p=952#comment-182 Yum! I've been pondering what to do w/the sunchokes I picked up earlier this week. I was thinking about roasting them, and may still because I don't have a mandoline or Japanese slicer. I was regretting not having one last night when I started a batch of red cabbage sauerkraut -- slicing as thinly as possible started killing my hand on the first head, and the slicer spot on my cheese grater left something to be desired. So. Any recommends on a good but affordable slicer? And are mandolines as dangerous as they sound? Seems like everybody has a scary story. Yum! I’ve been pondering what to do w/the sunchokes I picked up earlier this week. I was thinking about roasting them, and may still because I don’t have a mandoline or Japanese slicer.

I was regretting not having one last night when I started a batch of red cabbage sauerkraut — slicing as thinly as possible started killing my hand on the first head, and the slicer spot on my cheese grater left something to be desired.

So. Any recommends on a good but affordable slicer? And are mandolines as dangerous as they sound? Seems like everybody has a scary story.

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