We learned the news yesterday when the NY Times called asking for permission to use our photo of Jim Ades, the famous carrot peeler of Union Square (and occasionally other parts of the city.)
He was known for his bravado and his enthusiasm for the peelers he sold. He never was officially part of the Greenmarket, rather choosing to park himself on the fringes of the market, capitalizing on the traffic, but never obtaining a vendor's license.
You know I love mandolines. They are probably the one seemingly-extraneous kitchen gadget that I absolutely recommend to have if you cook regularly. I sent Faith my favorite, the Benriner, and she gave it an extensive review. I've also talked about using tiny Swiss peelers as an alternative to a mandoline.
Now there's a new mandoline on the block from the design-happy gang at Chef'n and I recently gave it a whirl.
Here's a great question from reader Wyatt, who is struggling to identify all the knives in his new set. He writes:
I received a butcher block and some decent knives for Christmas, and it's nice to have a full fresh set with all the amenities. However, I keep finding that I really only end up using the large chef's knife, the short paring knife, and the bread knife. I've missed some crucial aspect of my education, I think: what are the rest of these for?
When I was in France last fall, I took a wonderful cooking class with Rosa Jackson, and during the class I was introduced to a new sort of peeler. This is a very simple peeler, but it worked so nicely that I made sure to leave France with one of my own!
This fall we have been rigorously testing vegetable peelers. A good vegetable peeler is essential; we use ours daily, especially during apple pie season! During the Best Pie Bakeoff last month we systematically tested quite a few peelers, and now we're bringing you our favorites.
Perhaps you've seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. What is a santoku knife, and why should you have one? When should you use one, and what's the deal with those scalloped edges? Read on ...
We spotted this in New York Magazine yesterday: Tom Mylan the butcher-in-chief at Marlow & Sons and Diner in New York City recommends his best budget knife. This is his favorite knife, great for Thanksgiving tasks, and sure to last you at least a decade. What is it? Well, it's one that we love too.
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Yesterday I went to a press demonstration of some kitchen gadgets and it got me thinking about the sense of necessity we have about stocking our kitchens and our lives with stuff. When I got back to the office and told the team about the stuff I'd just seen, someone asked me 'okay, so what do you truly really need in a kitchen to cook well?'
Yesterday we had our kitchen knives sharpened by a wonderful woman named Louise. She has a mobile knife sharpening business where she pulls up to your home with a trailer that contains her tiny, perfectly arranged workshop; and for an extremely reasonable price she expertly sharpens your kitchen knives, pruners, axes, reel lawn mowers, and pretty much anything else with a sharp (errr - dull) edge. Our knives are now deliciously sharp, our rusted pruning shears are in great shape, and the lawnmower has been adjusted. She even gave us two BandAids, in case of accidents with our newly sharp knives.
But Louise only serves a small local area. What if you don't have easy access to knife sharpening in your area? Well, you can always get your knives sharpened by mail - and it doesn't even cost that much.