[Sca-cooks] chopping vegetables

[Harris Mark.S-rsve60]

Margali replied to me with:
>>>
<blink, blink> remind me to bring my mandoline to pennsic and i can show 
you how to play with it and odd shaped veggies.
<<<
Ok, if I decide to come to Pennsic this year I will certainly take you up on this. I remember our discussing mandolins on this list. Then I found one made by Pampered Chef that my wife had apparently bought at one of the Pampered Chef parties. It has about four different blades of different types.

>>>
and as for stuffing, why do you insist on small dice? hack and chop 
works just fine, unless it is a visual presentation thang.
<<<
No, more of a vocabulary thing. By "dice" I was trying to describe the size I wanted. Not the semi-puree I was getting from the food processor nor big chunks. Hack and chop is probably fine so long as the size ranged from about (pulling out ruler) 1/8 to 1/4 inch. Evenness being more important than symetry. Using a knife for this, is it better to slice them or chop them with the knife? 

It also made me think about getting one of the crescent moon shaped knives that we've talked about. The ones from Africa used on a dished wooden block. I saw one of these being used when I was over helping them pre-cook out for our last feast.

Stefan

Stefan li Rous wrote:
> For isntance, my mom was complaining about the amount of peppers and 
> onions she had to chop up when she was cutting the stuff up for the 
> Southwestern Dressing I was making for Thanksgiving. Chopping a bunch of 
> vegetables up is not a favorite chore of mine, either. I considered 
> trying to use the mandolin but couldn't figure out how to do the green 
> peppers with it since they are hollow.
> Stefan