Darren72 wrote:

Khaopaat wrote:That's two of you who have recommended the Oxo now...that thing looks tempting. Even after we're out of the babyfood phase, there's nothing like the texture of food put through those things (when they work)...I remember how ethereally soft & fluffy potatoes used come out when I put them through my old Moulinex food mill (I wish I knew what happened to that thing).

Yeah, but I just got an Oxo mandolin and am quite happy with it. So take my recommendation for the Oxo food mill with a grain of salt. On the mandolin, we were upgrading from a $10, sharp but cheaply made and somewhat dangerous mandolin. So far, the Oxo has been great. Perhaps you got some bum blades?

That depends. I have an OXO straight-blade mandoline that sucks. It slices potatoes fine, but it shreds eggplant and can't julienne a thing except my hand. It was rated poorly by Cook's Illustrated. The OXO V-blade mandoline (which I don't have) is rated better (maybe at the top) by Cook's Illustrated.

Ah, I didn't realize they made more than one. I have the V-slicer and, as I said, have been very happy with it.

Darren72 wrote:Ah, I didn't realize they made more than one. I have the V-slicer and, as I said, have been very happy with it.

Lucky you.

Before the very first recipe in Mastering the Art of French Cooking Julia Child wrote:Although we are enthusiastic about the electric blender for many things, we almost always prefer a food mill to a blender when a soup must be puréed. There is something un-French and monotonous about the way a blender reduces soup to universal baby pap.

Unfortunately this delightful passage was rewritten in later editions of the book. I followed her original instructions for Potage Parmentier—the recipe where the above appeared—to the letter, using a Foley food mill. It was delicious, with excellent texture, most certainly not pap. I like food mills but don't currently have one in my kitchen.

Mandoline, schmandoline. I bought one of these25 yrs ago and never looked back. Still have the original in Kansas City, bought a new one for my Montréal kitchen. Of course, a kevlar glove is a useful accessory!

Geo