A bluegrass show in New York state with David Grisman and Chris Thile as special guests with Metallica and Gwar?
But my Oneida mandolin slicer sure came apart violently while I was shredding cabbage on it tonight. I've already complained to both the maker and the CPSC. I bought the Oneida because of the more reputable brand name than really cheap plastic mandolins, and used it for just over a year. Not great -- very twitchy adjustments -- but worked OK, and the blades were semi sharp.
Tonight the plastic around the holes in the flimsy plastic frame where the stand attaches cracked and popped loose in chunks. The whole thing was airborne, the stand flew into my gut under spring pressure and the blades and frame landed 10 feet away. The spring pressure is from the inside out -- you squeeze the stand legs together to pop them in the plastic holes. The plastic holes are what failed. Those little broken plastic pieces landed 20 feet across the room. I found and saved them.
And I'm not a newbie on using the always twitchy mandolin (though I prefer playing banjo ;-) -- I don't even use the included plastic gripper-pusher, but instead wear a fillet glove and use a light touch. No excessive downward pressure (the thing is fairly unstable, and would slip across the counter if I pushed down too hard anyway).
Was the plastic in the stand holes already cracked from a guest chef (I like to cook with others) pushing down too hard a few months ago? Did it slowly crack over a year's time with me pushing just slightly too hard trying to jullienne daikon and carrots with semi-sharp blades?
I have no idea. But I sure wish I'd splurged on a Cuisinart! DOH! Now I see *those* get really bad reviews on Amazon too, even worse than what I had. Forget that.
So I'm in the market for a better mandolin. I'd rather have something on a stand. Usually I am jullienne-ing veggies to make a quick stir fry for one or two, but sometimes (like tonight) I need to finely and evenly shred a couple whole heads of cabbage into long super-thin strips.
I was making Curtido de Repollo, Central American 'cole slaw' marinated overnight in vinegar with pureed hot chilis, then tossed with home-grown tomato and green onion at serving. It was almost Curtido de Sángre.
Well, I've made all my complaints to all involved. I was surprised at the force at which the mandolin broke, then lept up at me from the countertop. No harm, no blood, no foul. If Oneida gives me my 30 bucks back I'll be happy. And apply it towards a nice all-stainless-steel version.
Which one should I get? Your thoughts please.
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