But The Chef Told Me To
I’m not normally this spontaneous. Well, except for that blazing yellow nail polish I borrowed from my friend Alice. As soon as she showed it to me I had to cover my nails in its shocking beauty.
On a slightly brisk, yet sunny lunch hour, while eating a chicken ceasar wrap from Au Bon Pain (my fav ceasar wrap!), I caught up on the WaPo food section and read David Hagedorn’s advice for a Valentine meal. I’ve dined with David. He’s funny as shit. But that didn’t mean I wasn’t pisted off by this sentence, disclaimer or not:
Call me sexist if you will, but there are plenty of guys out there who somehow don’t think a meal is complete, let alone special, unless there’s meat in it somewhere.
Anyway, I got over that and finished reading his article plus the accompanying recipes. And there it was. A direct product recommendation from a former restaurant chef.
Now, did I really need a Progressive International Multi-Slicer. No. But could I find use for its french fry slicer function? Yes.
Right after work I went to the local True Value (as directed in the article) and picked up the $12.99 expert-endorsed equipment.
My first usage did not, however, include submerging a spud in oil. I sliced a sweet potato using the “thin” setting and made this totally imperfect concoction with a roux and then a beaten egg, baked in the oven for too long. I’ll have to figure that one out before I completely report back.
But the device – I’m torn. Sure, I could never cut a potato in uniformly thin slices. But it was also a pain in my ass to push the hard vegetable through a slicer. And that weird hard guard thing. It sucked. It’s a piece of plastic with points sticking out the bottom to hold the to-be-sliced item in place instead of using one’s hand. With almost every stroke I readjusted the guard/holder thing. Annoying, but manageable.
Maybe I should have made french fries.