[sockmonkey]

I don’t know how ‘safe’ my julienne peeler will be .... maybe I should invest in a pair of “stainless steel mesh” gloves to keep from cutting off a finger .....just kidding (I think)!

I think the Vegetti could be used as a torture device worthy of Jack Bauer on 24..Just stick about three fingers in it, and twist away.

[Qiviut]

I made it ok with my Ghidini Green, but I did have to be careful. Guess I've always had cheap, lousy peelers ‘cause this thing is exceedingly sharp. The ‘julienne’ strips are very thin and shorter than noodles, but they work just fine as a substitute. Can't wait to make some spaghetti sauce and serve it over “Trombiennes”.

I sauteed up some of my T squash with half an onion and a tiny little Ichiban eggplant, then made a ‘sauce’ to put over it (leftover ingredients from making stroganoff), spiced it up with some Mrs. Dash Italian Herb mix and cayenne, topped it with a little Parmesan and you know what? I am a very happy camper! The texture of the Trombetta is just wonderful - I like the firmness & it's not watery. It takes on the taste of whatever you've got in the pan with it. I'm hooked - will definitely want these in future gardens.