Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 of not one, but two Microplane graters - all thanks to Anyas post some weeks ago, when she told us about how great they are. After managing to locate the Swedish agent for them (not the easiest task, ended up asking Microplane Ic. directely), I sent them an email and know what? Thye were to discontinue to carry them and sold of the ones they had in stock. I got them both and a slider for a very good price and they arrived yesterday. My DH was quite impressed with the design, but gave up a moan when he heard what they had costed. HA I say, compared to all his electric tools of all kinds, my graters was a find!! I haven't tried them yet, but am itching to have a go ;-) It's a bit funny, cause I now realize that I do have seen them on Jamie Olivers cooking TV shows, and heard him going on about how greate they are. But - I never conected it with the ones Anya talked about....until now. Hehe, now I'm in the same league as the big chefs ;-P A very big THANK YOU gets to Anya, for making me aware of their existance and pointing me in the right direction on how to obtain them. Fragrant Blessings, Ylva Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 At 10:29 AM 4/21/2004 -0000, you wrote: >of not one, but two Microplane graters - all thanks to Anyas post >some weeks ago, when she told us about how great they are. >I haven't tried them yet, but am itching to have a go ;-) >It's a bit funny, cause I now realize that I do have seen them on >Jamie Olivers cooking TV shows, and heard him going on about how >greate they are. But - I never conected it with the ones Anya talked >about....until now. Hehe, now I'm in the same league as the big >chefs ;-P The microplanes have been very, very popular with professional chefs for about six years here in the States, Ylva. When they originally came out, they didn't hav a handle (that is the model I had that I lost). Now they have handles, which is easier on the grip. >A very big THANK YOU gets to Anya, for making me aware of their >existance and pointing me in the right direction on how to obtain >them. Get some lemons, limes,oranges -- you will go wild zesting the rinds. You get in a rhythm of turning the fruit ever so slightly with each pass, and you can zest a fruit in 30 seconds or so. Pure rind, no white pith. Then do some chocolate. Then do some hard cheese, like parmasean. Then do some nutmegs. I used it last night for the nutmegs for the ricotta filling for the lasagna I made, then I used it for the parmasean that went inside, and at the table. I'm thinking of putting the bigger one aside for floral waxes and beeswax, as the stainless steel razor sharp teeth work beautifully on them. Glad you like them, they're great (grate) tools. http://member.newsguy.com/~herblady Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 Ylva, here's a link to the page that shows the ones I have. I *did* have the big one in the middle, without the handle. Then I lost it. Now I have the other big ones with handles, but I don't have the little narrow one. I do have a little box one that I don't use. It has a space for storing nutmegs. Rather useless, as I always have the big ones out for use. http://www.microplane.com/40000.shtml I got mine on QVC.com on a big sale, only $27 for three. What did you pay? (equivalent)? http://member.newsguy.com/~herblady Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 Anya the Mad Microplaner (I'm just getting a visual of you microplane-ing everything in sight with a twisted grin all the while) *lol* *Smile* Chris (list mom) http://www.alittleolfactory.com Anya [mccoy] <snipped> Get some lemons, limes,oranges -- you will go wild zesting the rinds. You get in a rhythm of turning the fruit ever so slightly with each pass, and you can zest a fruit in 30 seconds or so. Pure rind, no white pith. Then do some chocolate. Then do some hard cheese, like parmasean. Then do some nutmegs. I used it last night for the nutmegs for the ricotta filling for the lasagna I made, then I used it for the parmasean that went inside, and at the table. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 They look like a wood rasp. Guess I have no couth! Jan S www.sweetprairiesoap.com jans Quote Link to comment Share on other sites More sharing options...
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