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Andrew Smith's avatar

Noice! I've used a Y peeler and a more traditional one, and I really don't mind using either, but I also don't peel a lot of potatoes. I'm probably peeling a carrot, so that makes sense.

I used a mortar and pestle for a few years for Molly, our senior Dachshund, when it was revealed that she had bad pancreatitis, so we couldn't give her too much fatty stuff, and that she had liver issues, so we couldn't give her too much protein. So, calories were counted and kibble was ground up to make it easier for her to digest.

I want to try a potato ricer now!

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BrianAlfred1983's avatar

If you ever make mashed potatoes, even once a year, get a ricer. They are a game changer and also work for sweet potatoes, mashed cauliflower etc..

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Andrew Smith's avatar

I don't currently make mashed patooders, but maybe this is what I need!

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Writer Pilgrim by So Elite's avatar

I don’t have a mandolin but like the one in your picture. I prefer the cheese slicer, Scandi style. I am like you with the silicone. It won’t melt but is it safe in terms if toxic releases once heated? I should look into that. I would add a lemon/lime squeezer to the list. Efficient and economical as it gets every drop of juice. The handheld wooden one. Loved your items on the list!

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