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I've got a Benriner Japanese mandoline, love the simplicity of it. Ultimately though, I almost always opt for an appropriate knife and a sufficiently sized cutting board. The mandoline slicer screams "danger" to me.
I've got a 5 tray Lem, Mighty Bite I think it's called. I like it quite a bit, beats the hell out of my round, prior version. Pretty even drying. Not bad looking either, especially compared to most on the market. Get some silicone tray mats and you're good to go.
My wife's birthday is right around the corner, just picked up the All Americn 1930 pressure canner as a result. Looking forward to seeing how it works out! It's a beauty.
I'm guilty of owning too many, pricey kitchen knives, and this exact one is an amazingly affordable go to. Great knife and great price. Bagels also fear it!
Billy Strings! What a phenomenal guitarist. Love Tedeschi Trucks Band as well, not to mention the String Cheese Incident! Larry Keel is also a wizard on guitar.
I got the Spider Venom for my Weber 22 for Christmas. I'm probably 4 cooks in, so far I'm mighty impressed. The temp swings are about 4 degrees north and south of your set temp once it reaches equilibrium. It strikes me as very well made. Incidentally, the temp variation from set temp with the...
Mighty nice looking indeed! i wonder if it would lend itself to a dehydrator? We've been making Grape-Nuts bars in the dehydrator lately and they're quite tasty. Most of our sourdough discard ends up as crumpets, but always looking for new uses.