tag:blogger.com,1999:blog-5102183972939892836.post8932245458748494485..comments2024-02-18T17:05:25.416+06:00Comments on The Cage Free Tomato: Toulouse SausageThe CFThttp://www.blogger.com/profile/05483045584440887436noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5102183972939892836.post-16104906361283013072008-04-06T21:41:00.000+06:002008-04-06T21:41:00.000+06:00Hey Michelle (and sorry for not responding to your...Hey Michelle (and sorry for not responding to your previous comment--especially w/ the NJ reference).<BR/><BR/>I like the mandolin. So far it hasn't seemed as dangerous as some say, but I'm careful to not try to get every last bit from the vegetables. I wish it would make a thicker julienne cut, but I pretty much bought it to make thin slices quickly, and it’s great for that.<BR/><BR/>Thanks for checking out the blog. I’ve been enjoying yours.The CFThttps://www.blogger.com/profile/05483045584440887436noreply@blogger.comtag:blogger.com,1999:blog-5102183972939892836.post-60789007267576494492008-04-06T09:22:00.000+06:002008-04-06T09:22:00.000+06:00that looks gooooood. i'd take that plate right no...that looks gooooood. i'd take that plate right now, and i just finished eating dinner.<BR/><BR/>i was thinking of picking up that same mandolin. how are you liking it?Anonymousnoreply@blogger.com