Comments on: Zucchini Carpaccio’s Best Week Ever http://thepauperedchef.com/2007/06/ive_been_eating.html Sat, 31 Jul 2010 11:34:02 -0500 http://wordpress.org/?v=2.9.1 hourly 1 By: vanessa http://thepauperedchef.com/2007/06/ive_been_eating.html/comment-page-1#comment-1302 vanessa Tue, 04 Sep 2007 17:18:54 +0000 http://blakeroyer.com/?p=292#comment-1302 <p>i'm a bit late for this but you might enjoy this zucchini carpaccio recipe i picked up in south africa.</p> <p>http://tongueandcheek.ca/2006/04/07/from-spring-to-winter-and-back-again/</p> <p>there are a few more ingredients than the two you mixed, but it's absolutely fabulous and has a great balance of flavour.</p> i'm a bit late for this but you might enjoy this zucchini carpaccio recipe i picked up in south africa.

http://tongueandcheek.ca/2006/04/07/from-spring-to-winter-and-back-again/

there are a few more ingredients than the two you mixed, but it's absolutely fabulous and has a great balance of flavour.

]]> By: fermat http://thepauperedchef.com/2007/06/ive_been_eating.html/comment-page-1#comment-1301 fermat Sat, 11 Aug 2007 18:06:18 +0000 http://blakeroyer.com/?p=292#comment-1301 <p>How about mixing the avocado, thyme and goat cheese together with the lemon/oil mix and spreading it over the zucchini slices, then rolling them up for an app? </p> How about mixing the avocado, thyme and goat cheese together with the lemon/oil mix and spreading it over the zucchini slices, then rolling them up for an app?

]]> By: katralla http://thepauperedchef.com/2007/06/ive_been_eating.html/comment-page-1#comment-1300 katralla Sat, 30 Jun 2007 17:15:14 +0000 http://blakeroyer.com/?p=292#comment-1300 <p>Can't wait for tomorrow to begin, I love courgettes and avocado equally and cheese be the food of the gods, so this be worth a try most definitely!</p> Can't wait for tomorrow to begin, I love courgettes and avocado equally and cheese be the food of the gods, so this be worth a try most definitely!

]]> By: June http://thepauperedchef.com/2007/06/ive_been_eating.html/comment-page-1#comment-1299 June Sun, 17 Jun 2007 19:39:11 +0000 http://blakeroyer.com/?p=292#comment-1299 <p>Just tried this recipe and it is wonderful! I placed the zucchini and avocado over spring lettuces. Thanks!</p> Just tried this recipe and it is wonderful! I placed the zucchini and avocado over spring lettuces. Thanks!

]]> By: Terry B http://thepauperedchef.com/2007/06/ive_been_eating.html/comment-page-1#comment-1298 Terry B Wed, 13 Jun 2007 10:26:25 +0000 http://blakeroyer.com/?p=292#comment-1298 <p>I recently saw a nice looking OXO brand mandoline for under 60 bucks that is much more adjustable for thickness of slices than my current one. I may upgrade to that now that I've discovered how fun they are.</p> <p>And regarding Chewy's comment about not using guards, he's a professional. For the rest of us food civilians, "don't try this at home." Use the guard.</p> I recently saw a nice looking OXO brand mandoline for under 60 bucks that is much more adjustable for thickness of slices than my current one. I may upgrade to that now that I've discovered how fun they are.

And regarding Chewy's comment about not using guards, he's a professional. For the rest of us food civilians, "don't try this at home." Use the guard.

]]> By: june http://thepauperedchef.com/2007/06/ive_been_eating.html/comment-page-1#comment-1297 june Wed, 13 Jun 2007 07:45:06 +0000 http://blakeroyer.com/?p=292#comment-1297 <p>Sounds wonderful - perfect for a beach dinner!</p> Sounds wonderful – perfect for a beach dinner!

]]> By: Chewy http://thepauperedchef.com/2007/06/ive_been_eating.html/comment-page-1#comment-1296 Chewy Tue, 12 Jun 2007 23:49:03 +0000 http://blakeroyer.com/?p=292#comment-1296 <p>We use the Benriner brand mandoline at the restaurant. Sans guard. Keep your palm flat while pushing the food through and then you won't look like a n00b who needs to go to the hospital.</p> <p>Speaking of, when are you guys going to come in for dinner? Maybe even trail to see what restaurant cooking is like?</p> We use the Benriner brand mandoline at the restaurant. Sans guard. Keep your palm flat while pushing the food through and then you won't look like a n00b who needs to go to the hospital.

Speaking of, when are you guys going to come in for dinner? Maybe even trail to see what restaurant cooking is like?

]]> By: Blake http://thepauperedchef.com/2007/06/ive_been_eating.html/comment-page-1#comment-1295 Blake Tue, 12 Jun 2007 11:30:34 +0000 http://blakeroyer.com/?p=292#comment-1295 <p>Terry-</p> <p>So that thing is holding up? I've heard reports of them <a href="http://kitchen.apartmenttherapy.com/food//mandoline-update-024277" rel="nofollow">breaking</a>--guess that hasn't happened to you. I've been wanting to pick one up.</p> <p>Another summer salad idea which I had last night: pieces of melon, slices of proscuitto, fresh mozarella, and arugula tossed with olive oil and lemon juice. Sprinkle sea salt over everything with a drizzle of olive oil over the melon and mozzarella. Fantastic!</p> Terry-

So that thing is holding up? I've heard reports of them breaking–guess that hasn't happened to you. I've been wanting to pick one up.

Another summer salad idea which I had last night: pieces of melon, slices of proscuitto, fresh mozarella, and arugula tossed with olive oil and lemon juice. Sprinkle sea salt over everything with a drizzle of olive oil over the melon and mozzarella. Fantastic!

]]> By: Terry B http://thepauperedchef.com/2007/06/ive_been_eating.html/comment-page-1#comment-1294 Terry B Tue, 12 Jun 2007 11:23:02 +0000 http://blakeroyer.com/?p=292#comment-1294 <p>Blake, having only recently worked up the nerve to use my cheapo mandoline [piece of cake, by the way, just don't be an idiot--use the guard], I'm looking for new ways to have fun with it. This looks like a delicious one! So fresh and summery. I'm guessing picking an avocado on the firm side of ripe might make slicing easier.</p> Blake, having only recently worked up the nerve to use my cheapo mandoline [piece of cake, by the way, just don't be an idiot--use the guard], I'm looking for new ways to have fun with it. This looks like a delicious one! So fresh and summery. I'm guessing picking an avocado on the firm side of ripe might make slicing easier.

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