Reddit mentions: The best peelers

Yeah I've tried all of them & some of them are pretty nasty, no wonder kids make a face & spit them out lol! That's a big reason, in addition to cost-savings, why I made them at home...they just plain taste better, haha!

The nice thing with modern devices like the Instant Pot & Sous Vide is that for a ~$100 up-front investment per gadget, you can use them for years & years & get a lot of use out of them...no preservatives, better flavor, cost-savings, super convenient mostly-automated cooking with reliable & consistent results, etc.

Plus it's pretty easy to do, in practice...it's not like you have to spend an entire day cooking non-stop, you can break it up into just like one flavor a day, then freeze the food in the molds & seal them up! At this point, having a variety of prepared foods is just a matter of routine, and a quick one at that thanks to those appliances!

If you're doing a lot of vegetables, you should definitely pick up a pack of carbon-steel peelers. They don't last forever, but a 3-pack is like ten bucks on Amazon, so the price isn't too bad for how long they last:

https://www.amazon.com/Kuhn-Rikon-2784-Original-Peeler/dp/B001BCFTWU

These are the BEST peelers I've ever used, which is funny because they're kind of semi-long-term disposable blades, just like shaving blades...you can make short work of potatoes, sweet potatoes, butternut squash, mangoes, apples, you name it! Which makes it easy to steam or pressure-cook or whatever to soften up enough to blend up into baby food! I previously did everything with a knife, and then moved to a straight peeler, and finally switched to these carbon-steel Y-peelers...sooooo nice to work with!

>TBH I absolutely love cooking and now that he is experiencing solid food I'm getting the same passion I felt when I was introducing my wife to foods she was never given growing up.

Yeah, that's pretty awesome...I had somewhat limited exposure to certain things like spices growing up...it was just salt, pepper, and Mrs. Dash all the time. Lots of casseroles. All steaks were well-done...I grew up thinking I didn't even like steak, until a very kind roommate took me out for filet mingon in my 20's & blew my little mind, lol. imo creating an environment that is pro-food in terms of having delicious stuff available & getting exposed to a variety of things is a really wonderful thing to have in life, so props for doing that for your wife & your kiddo! Good food makes life WAY more enjoyable!

here is a copy with my links :-D

Riddle 1 - Wine

• Here are these lovely dragon goblets to fill up with my wine :-D because, you of course need to have tons of dragons to go with your castle! And if I am going to get drunk I may as well do it in style, and you know after a hard week of classes, getting drunk is fun.
  
  
  Riddle 2: Broom
  
  
• Here is a makeup brush, which has the shape of a broom, it has bristles and a wooden pole just like a broom, and its made for making faces all clean and pretty, just like a broom does for a house! Not to mention, I need to look my best when attending class ;-) You know to distract all the guys.
  
  Riddle 3: Umbrella
  
  
• Aprons keep you clean and dry just like an umbrella does, and it is such a pretty teal color! Not to mention, I look excellent in an apron, and it can keep my clothes neat and clean during potions class!
  
  
  Riddle 4: Book
  
  
• Here is a set of books from the Hogwarts Library, enough said
  
  Riddle 5: Trunk
  
  
• This lovely keepsake box is perfect for those who are magically minded. With an adorable fairy perched on top, it is a wonderful place to hide all of your little secrets. ;-)
  
  Bonus Riddle: Cape
  
  
• With is Julliene Peeler, I can be a superhero in the kitchen! No longer will I have to struggle with a knife to get those tiny cuts, all the meals will be saved!

Amazing progress!

Baby bok choy are my new favorite veggie. They are very low carb! I sauté them up with ginger, garlic and a little soy sauce. Basically this recipe but without the red pepper flakes.

I also frequently sauté spinach with garlic butter. It's amazing how much it shrinks down.

Broccoli slaw is easy to add to meals too, great for stir frys and I sometimes use it as a noodle substitute. To make a sort of cole slaw out of it I take a bag (~3 cups) and add about 1 1/4 tbsp apple cider vinegar, 1 tsp veg oil, salt and pepper to taste (and sometimes a couple drops of liquid stevia). I just made kalua pulled pork and mixed some of the broccoli slaw in and it's amazing.

Zoodles - zucchini noodles. I actually haven't made these yet but they are supposed to be a good pasta substitute. I just bought a julienne peeler to make them with.

They aren't green but riced cauliflower is also great to use in stir frys. This is my favorite recipe with it so far - Shrimp Chorizo with Dirty "Rice"

I relied on/r/keto (the reason I started was finding this), /r/xxketo, /r/ketorecipes for support and recipes.

My husband is about as stubborn as they come (I can't say much though, I am the same way). He was sold after watching 'Hungry for Change' on Netflix and The Diet doctors Food Evolution. They are kind of propaganda-ish, but kind of make you think twice about what they call food anymore.

I used myfitnesspal to track my foods and just ate whatever I wanted while trying really hard to stay as close to 20 carbs/day as possible. Lunches were mostly meat/cheese/nuts/packable veggies. Our meals were at least half veggies. I let myself have an occasional roll or something if we were out at a restaurant, but kept my higher-carb times in moderation and still pretty low.

Some of my favorite things (there's meat in most, but maybe can be adapted or at least the veggie side is good):

This thing is beyond awesome: http://www.amazon.com/GEFU-13460-Spirelli-Spiral-Cutter/dp/B0026RMEK4
http://www.reddit.com/r/keto/comments/1acr7x/hibachi_rice_recipe_in_comments/

Cauliflower mashed potatoes

Chicken in cream sauce (omit the flour)

Hibachi Chicken and Cauliflower rice

These are great with some strawberries on top: low carb cheesecake cupcakes

I like this w/o the crust. Have done in lemon too. Kids even really like this one.: Lime Fluff

We make pizzas with low carb tortillas a lot too because they are easy.

I hope that helps...I know that was a ton. Message me if you want to know anything else :)

I couldn't tell precisely what you snagged off my wishlist when you placed the order and I totally didn't know what to expect. Perfect choices! I was ecstatic.

I have two more yet to arrive but so far I got:

• Precision Kitchenware - Ultra Sharp Dual Julienne Peeler & Vegetable Peeler
  
• The peanut butter extract I'm no longer able to find in my area
  
• The badge holder that works best for my fancy new hospital badge
  
  I wanted to use the peeler and make some fancy pants dish to show, but I didn't want to be any later with my thank you post (it's been a very busy work week) than I already am. So for now we have a humble dish of lightly buttered squash noodles that was awesome. I cannot wait to do more with it.
  
  So again, absolute thanks and love for /u/makenoapologies ! :)

Sure! The one I got is actually really cheap. $10 I think. I'll link it below. It's a simple gadget, you can't change the size or anything but I like it for things like stir fries, quick pickles etc. I make a lot of carrot and daikon pickles and it's great for that.

I'm so jealous you have ramps in that torte! It's going to be an AWESOME combination. They're so fragrant and perfect with ricotta and chard. YUM. Don't turn it over too soon or the butter will still be liquid. Man, it's so good, I'm ready to make it again already.


https://www.amazon.com/Precision-Kitchenware-Stainless-Julienne-Vegetable/dp/B00FF75XG4/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1493331272&sr=1-5&keywords=julienne+peeler

I use my dehydrator often for fruit leathers, dried pineapple, zucchini chips, kale chips, banana chips, etc. The only downside to dehydrating is the amount of time it takes. I have a Nesco that I'm happy with and I think they are pretty reputable (and 1/4 the cost of an excalibur!).
Another kitchen gadget I use is my Spirelli Spiral Slicer if you're looking for something a little less expensive. It's fun for salads and making veggie "noodles".
If she enjoys sprouts (on salads or sandwiches) you could get her a sprouter.
If she enjoys smoothies, you could get her a smoothie blender.

I do like your original idea of a dehydrator, I just figured I'd throw in some other ideas in case that falls through or you need to budget differently! Good luck! And remember - She will love anything you get her.

Mmmm I'm sitting here with this bowl of zucchini and carrot covered in her avocado sauce. Ohhhh my goodness.

The method totally works! I bought Titan's Peeler and Julienne Tool from Bed Bath and Beyond ($15, but yay $5 coupon!). It works beautifully!

I used 1/2 large zucchini and 2 thin carrots with 1/2 medium avocado. There is a ridiculous amount of sauce, but I'm fine with that. Next time I'll cut it down to about 1/4 avocado. It's just so tasty! This is definitely my new preferred method for shredding as well as I can just peel, julienne-peel, and a few chops to perfection. Grating always gets so messy, so this will be way easier. Yay!!

Try finding the "Ball Complete Book of Home Preserving" at your local library. You will find tried and true information for canning safety and of course, recipes too.

Apple sauce and apple butter are good recipes to start with, you don't have to worry about adding pectin and they're pretty difficult to mess up.

It's good to have an apple corer/slicer/peeler when working with a lot of apples. It cuts down on your work time considerably. A food mill is nice to have too.

Also, look into your local 4-H. They are a great resource!

Canning is a very rewarding hobby. Good luck!

I own a spiralizer of the same design than this in the 30 dollar price range, the Gefu Sprializer, here's my thoughts on it:

I absolutely love mine! It makes zucchini pasta perfectly - the two ends make different sized noodles (one more spaghetti-like, and the other closer to a fettuccine). I also use it to shave things like carrots for toppings on salads.

I'm pretty prone to kitchen injuries, and I haven't managed to spiralize a finger yet! I find it really easy to clean - I just rinse out any large pieces of vegetable caught between the blades and throw it in the dishwasher, but I've cleaned it by hand too. They really don't get too dirty as none of the vegetables I use with them are particularly sticky.

I chose this model over the bulkier multi-blade spiralizers most people seem to have just because space is at a premium in my kitchen, and that I'd be likely to lose one the extra parts/blades of those other spiralizers.

I also have a julienne peeler, but you can only get strands as long as the length of vegetable you're peeling with that. A spiralizer allows you to get much longer strands, where it cuts in a spiral instead of straight down the vegetable. Another point, the blades in my julienne peeler only make pretty thin strands which I find break down when I cook them, but it's still great for salads or raw foods. The plus side of a julienne peeler is that you can use it on vegetables too broad to fit into the spiralizer (beets, for example). Unfortunately I've peeled my hands a few times too many with the julienne peeler, so I've stopped using it.

Zucchini pasta has become my staple pasta-replacement, sometimes I throw in a bit of carrot into the mix for crunch. I just quickly fry them in a teaspoon of oil. You can totally cook them down, but i mostly just heat them through so they're still fairly al dente. Serve with alfredo sauce, carbonara style, or even with chicken thighs and a low-carb marinara sauce.

TL;DR: Get one.

Oh yeah! My other hobby and career actually is booze based. I wrote a bit about the rusty nail a while back when I was working on a small cocktail book.

All in all I find that lesser quality blended Scotch works best in a rusty. You are adding the (naturally) flavored Drambuie to it and I find that you lose some of the nuance of a Single Malt. The blends just taste like Scotch and that is what you want as your base. I usually stick to Dewars, Grouse, JW Black, White Horse, etc. You can make them half and half or another ratio like 3-1, 4-1 etc. It's a sliding scale on your mood and preference like a Manhattan or a Martini. If I am being fancy I will take a barspoon of a really peaty single malt and put it right on top of the drink. Adds a nice top note of smoke.

In terms of the twist it does add a great aroma. In all honesty the spiral twist has kind of gone out of fashion and most places use a Y Peeler for a wide swath of peel. More oil that way. We like these cheapo ones. When they dull you can just get a new one but they are razors out of the package.

I love a rusty nail. It is a slightly sweet drink but it can really hit the spot. Complex, tasty, boozy.

Slow cooker is a good choice. I use mine a lot for stocks, sauces, soups, chili, etc.

Electric Roasting Pan is nice.

Good knifes- others have commented on this. Don't forget about wood cutting boards and oils for those. Can't have enough.

Peelers are generally overlooked. Get good ones.

Anything teflon or non-stick... return. Don't ask for. Get them cheap as you can and plan on tossing them out every year and replacing.

A good timer and meat thermometer also.

A good oven thermometer is cheap and get it yourself. You can usually find a good one online.

Lastly- depending on where you live, a year subscription to a Chef Warehouse or Restaurant Depot can save you a lot, you can pick up gear cheap, and maybe meet and talk with a few chefs. That'll be worth the price!

edit: formatting

I have this Paderno one at love it. To be fair, though, I only paid $10 for it at a yard sale.

Really, any of these "countertop" ones are good. I started off with a handheld spiralizer like this one and it really wasn't as good. I was limited to vegetables that could fit into it and it didn't handle hard vegetables very well. Pretty well, it was only good for zucchini and cucumber.

Roasted Butternut Squash Pasta Sauce

See the full recipe (with additional notes) at my blog here---- https://veggiechick.com/roasted-butternut-squash-pasta-sauce/

• 8-ounces pasta noodles of choice, gluten free if desired
  
• 2-pound butternut squash
  
• 1 tablespoon olive oil, (or 2–3 tablespoons vegetable broth)
  
• 1/4 teaspoon ground sea salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 3/4 cup unsalted unsalted vegetable broth
  
• 1/2 cup unsweetened almond milk
  
• 2–3 garlic cloves, minced
  
• 1/2 teaspoon Spanish Paprika or regular paprika
  
• 1 teaspoon dried ground sage (or 1 tablespoon fresh chopped sage)
  
• 1/8 teaspoon cayenne pepper, optional but recommended
  
  

  INSTRUCTIONS
  

  
  

1. Preheat oven to 400 F. If making this sauce for pasta, prepare the pasta noodles as directed on the package, to al dente (using salted water). Drain. Set the pot to the side (you’ll be using it again later). 
   
2. Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
   
3. In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
   
4. To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
   
5. Serve this sauce mixed in with your favorite pasta or gnocchi and top with fresh sage and pumpkin seeds, if desired.
   
6. *This is best served immediately, but if making ahead of time, I highly recommend to store the sauce separately (in an airtight container in the fridge) until serving. Otherwise, the sauce may be absorbed into the pasta and will not be as flavorful. This recipe makes a total of 2 cups sauce. Serving size about 1/2 cup.

> Stainless Spatula (slotted or unslotted)

I like a slotted metal-core silicone spatula for frying in my non-stick pans, and a very thin solid metal spatula for scraping my cast-iron (something like this).

> Silicone spatula

Yes, preferably a regular size one and mini one for getting into narrow jars.

> Silicone spoonula

Yes, see above.

> Stainless spoon 5. Slotted stainless spoon

I prefer plastic and wood, since they're non-stick safe, unless they're polished ones to use for serving.

> Ladle

Yes, preferably plastic

> Wisk

Yes, both a high-density balloon whisk and a silicone-coated one for nonstick pans.

> Tongs (should they be silicone or stainless? do you use these in your nonstick pans?)

Both. Stainless are easier to use, but I always keep a silicone one around for my non-stick pans.

> Peeler/juliene peeler

I'd say no on a peeler. I've found the best approach is to buy cheap ones and toss them when they get dull. Nothing is more dangerous that a dull peeler that you don't want to part with because it matches a set. I personally use the Kuhn Rikon ones that are 3/$10.

I have a julienne peeler, but it's more trouble than it's worth, and I wouldn't recommend it. If you're doing small quantities it's almost as fast to use a knife, and if you're doing large quantities just get a spiralizer.

> Draining spoon (for pasta)

Yes for slotted spoon, but no need for the "pasta spoons" with the tines for grabbing spaghetti. You're much better off just draining your pasta in a colander.

> Potato masher

I've never used mine. I use my RSVP Potato Ricer instead.

> Measuring cups

Yes, preferably metal dry measuring cups and a Pyrex wet measuring cup. For dry measuring, I like the stainless ones with short sturdy handles (such as the KitchenMade ones). Even though the handles are a bit short, they're incredibly sturdy and won't bend or break, and the handles are short enough that they won't cause the cup to tip. For wet measuring, go with the original-style glass ones, and skip the ones with the inaccurate angled measuring surface.

> Measuring spoons

Yes, again preferably stainless and with the little hooks on the end of the handle so you can lay them down flat on a counter (like the Cuisipro ones have).

Someone else around here mentioned this Julienne peeler the other day and it is now on my wishlist, as it looks awesome!

I've also made a zucchini & eggplant lasagna a few times which is amazing! I just use the slicer on our box cheese grater to make long thin "noodles" and then bake them for about 15 minutes in the oven to get all of the moisture out and then make layers of tomato sauce, spinach, mozzarella, and ricotta and then bake in the oven. Baking off the moisture makes a huge difference in how they turn out.

I also made a pumpkin cheesecake with nut crust for Thanksgiving and it was awesome! I used /u/ibreatheimhungry's http://www.ibreatheimhungry.com/2012/11/low-carb-gluten-free-pumpkin-cheesecake.html for the filling and then mixed ground almonds & pecans with butter and a smidge of splenda and salt for the crust. It came out great.

Well you need about 10-14 for a solid apple pie - you want a mixture of apple types for that - get one of these apple slicer corers - they're really helpful.

Then you need half a dozen or so to boil down for apple sauce and apple butter (be sure to pick up some cider!).

And of course you need a few good ones for eating (Macoun apples are great eating variety).

But yeah wash/scrub them off because pesticides will make your apple sauce taste funny.

2-3 half pecks should be enough.

I got this guy for christmas, wish I had bought it sooner. Have already made a few batches of zucchini noodles for pasta. Did a normal pasta with a meat sauce. Last night made the noddles, cooked up some sausage and onions and added a little pesto. Was really good.

I really like the zucchini noodles and I want to try the carrots. Have also done spaghetti squash which is good as well. HIGHLY RECOMMEND.

What a great picture. If you have never used one, I have one of these: https://www.amazon.com/Victorio-Kitchen-Products-VKP1010-Stainless/dp/B001DLTD1C There are similar models. They take a bit of getting used to but work great. I can do just over 120 apples an hour. Though your way is a great social experience.

Just made these apple bars, turned out excellent (I used granny smith apples). If you left the caramel of they would still taste great.
http://sallysbakingaddiction.com/2014/07/03/salted-caramel-apple-pie-bars/

For your sanity I highly recommend buying or borrowing something like this to peel the apples. I peeled 5 pounds by hand and I never want to peel another apple that way again. You'll want to peel the skins for when baking, otherwise they have a weird texture.
http://www.amazon.com/Victorio-VKP1010-Potato-Peeler-Suction/dp/B001DLTD1C/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1413697279&sr=1-1&keywords=apple+peeler

thanks! Yes, i'm doing about 65/25/10, though i try to get my fat ratio higher if i can. My IF is generally 16/8, I break fast for lunch at 1PM and make sure dinner is over by 8 PM. (as a side note, i have found that cutting out snacking reduces my overall cravings--for me, eating something/anything triggers wanting to continue eating.) Usually its just lunch, dinner, and evening treat. Lunch is typically a salad (topped with, say, gorgonzola/walnuts/balsamic vin, or cheddar/chicken thigh/ranch), or deli turkey with avacado-mayo wrapped in butter lettuce leaves. Dinner is meat + veggies. This veggie spiraler is my new favorite toy for making faux-pasta meals. Hope this helps!

Agree. The 8” will be good when you break down heavy vegetables like squash/pumpkin. You’ll also need a good peeler, I recommend this. Hope this helps!

I've never used one of those peeling knives, I would recommend this, and maybe keep trying to use the knife you have until you're good at it.

Also, you seem to have a decent handful of chef knives, the Victorinox is cheap enough to buy just because you want to, but get a whetstone and a honing steel too, and keep everything good and sharp. I'm also pretty curious about the 3rd one down, what's the deal with that one?

Pie thoughts incoming... this got long!

Basic Apple Pie -- prep is so much easier with one of these thingies, which my Midwesterner husband laughs at and calls a "Yankee apple contraption"

2 pie crusts (I use Smitten Kitchen's all butter really flaky recipe)

6 apples, peeled, cored, and sliced

1 cup brown sugar

1/2 tsp cinnamon

a bit of nutmeg and clove to taste

pinch of salt

2 Tbsp thickener (cornstarch or flour)

2 Tbsp butter

optional: 2 Tbsp golden rum or applejack

1 egg yolk + 1 Tbsp water for egg wash

Preheat oven to 400.

Mix filling ingredients and place in bottom crust. Take butter and squish into small pieces, and dot among filling before putting on top crust. Weave lattice for top crust if desired. Brush with egg wash.

Put pie in oven, and immediately reduce temperature to 350. Bake 45-60 minutes, until crust is golden and filling is bubbling. Tent crust with foil if it starts to brown.

I've also had good luck with this Moosewood Scandinavian Berry Pie, which you might like for the tartness and blueberry-cherry combo. The crust puffs up very attractively in the oven.

Scandinavian Berry Pie

Filling

12 oz fresh or frozen cranberries

4 cups fresh or frozen blueberries (about 1 1/2 pounds)

1 tablespoon freshly grated orange peel

1/4 cup orange juice

1 1/2 cups sugar

1/3 cup cornstarch

Sour Cream Crust

2 1/2 cups unbleached white flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup butter

1 cup sour cream

1/4 cup flour for dusting the dough

Glaze

1 tablespoon heavy cream or milk

1 tablespoon sugar

Preheat oven to 375 degrees.

Combine all the filling ingredients in a large pot and continuously stir until the cranberries start to pop. Once the cranberries start to pop, watch it closely and continue to stir until it reaches your desired thickness. Remove from heat and set aside to cool.

Mix the flour, salt, and baking powder in a large mixing bowl. Cut the butter into the flour and then stir in the sour cream until a ball forms. Use 2/3 of the dough to make the pie crust. The remaining 1/3 of dough will be used for the lattice topping.

Pour the filling into the pie crust and roll out and cut the remaining dough into 6 large strips. Carefully lattice the strips on top of the pie folding the excess under the crust. Brush the lattice with the milk and sprinkle with the sugar.

Bake for 45 minutes, or until crust is golden and filling is bubbling.

Lastly, you might like this Bon Appetit cranberry-lime pie, which is sort of a Key lime pie but with cranberry as the primary color and flavor. It's a bit more work than a standard pie but SO gorgeous.

edit: forgot a couple tiny things!

I'd avoid adding the flesh of the citrus fruits entirely, and only use the zests. If you've got a microplane, zest away.

Otherwise, i'd recommend you buy a Kuhn Rikon Vegetable Peeler and use that to peel your fruit. They are carbon steel blades that are set pretty close together so they take a nice, thin, peel. They also need to be hand washed and dried to prevent rust on the blades.

But they're the best peelers ever. You'll wonder how you ever lived without it.

Kuhn Rikon makes a great peeler...I buy them in three packs and give them to people I care about.

http://www.amazon.com/gp/aw/d/B001BCFTWU?pc_redir=1408081880&robot_redir=1

Also, no matter how prepped up you think you are, someone's probably going to hit you with some last minute stuff. Be ready for that and good luck!

Apple corer and slicer for the win! Makes it go super fast! https://www.amazon.com/dp/B001DLTD1C/ref=cm_sw_r_cp_awdb_t1_LY23DbK3YXNDN

Your pie looks great!

Since /u/kittehmew said I could do more than one, here are mine.

/u/UndergroundPhoenix. He/She no longer has a wish list in his/her flair, so I cant choose a gift. Which I didn't know. But I'm going to put him/her here anyway, because he/she totally deserves a whole lot because he's/she's an awesome person. And I totally feel stupid right now for not knowing his/her gender. Sorry!

/u/Sieberella: She's a great friend, and I always enjoy talking to her. She has these as the highest priority on her wishlist and I think she definitely deserves them.

Oh, man. There are so many people I want to put here, but I'm going to keep it short. Those I didn't put, I appreciate you a whole bunch and love you all!

I have cast-iron pans because few things beat a steak seared on cast iron, and the thermal mass of my enameled cast-iron Dutch oven makes it great for long simmering.

A fileting or boning knife makes it much easier to...filet things, like fish. If I tried to clean a crappie with a chef's knife, it'd probably end up looking like I used a dull shovel.

I also actually own two apple peeler/corers (ones like this), because we pick lots of apples every year for pies and applesauce and apple butter, and hand-peeling so many would be a nightmare

The 3 piece shaker is more work to clean and has a smaller capacity than a 2 piece shaker. That hawthorne strainer looks useless. the spring on it is not nearly taught enough to filter out small pieces of ice or pulp. I don't use speed pourers at home and don't know why someone would want to.

Cocktail kingdom carries top of the line stuff. To start I'd get a 2 piece shaker from them, their hawthorne strainer, and then any julep and tea strainer will do. The oxo jigger is very nice for home users. I've also heard good things about "top shelf bar supply", and I believe their stuff is more affordable.

cocktail kingdom sells the best muddler, but you don't need that at the beginning.

You'll want a hand-held citrus juicer eventually. Something like this is the way to go, with as much metal as possible.

for garnishes you'll want a y-peeler, and for a y-peeler you want kuhn-rikon. 3 of those are still like 1/3 cheaper than brands that work way worse.

barspoons are nice but you can get by with a chopstick or just a regular old spoon.

Well hello there internet friend! I am feeling lazy today as well. I did read the other day about an amazing julienne peeler that I added to my wishlist. It would be a perfect prize for this occasion!

Damn you're fortissimo!

I did not even know this gizmo existed! WOW! Just wow..Read the blurb on this one. chuckles

>Gogogu Vegetable Spiral Slicer - Perfect Vegetti Spiralizer Stainless Steel Spiral Cutter for Low Carb Healthy Vegetable Meals with Japanese Blades and 2 Julienne Sizes - Includes a Cleaning Brush

http://www.amazon.com/Gogogu-Vegetable-Spiral-Slicer-Spiralizer/dp/B00K8LHA3G/ref=sr_1_6?ie=UTF8&qid=1415650720&sr=8-6&keywords=vegetti

See my other posts in this thread, but to sum it up: Shun knives are considered a joke by serious cooks.

The 600$ Shun is trying to charge students for that selection of knives is a rip off. No one needs more than 2-3 knives for at least the first couple years of their career, which will be spent doing basic prep and line cooking. You won’t be doing any butchering or specialized work till further on anyways.

And when you do, do your research and buy them piece by piece. At that point you’ll be working with and learning from more experienced chefs who will be more than happy to point you in the right direction.

Here’s a suggestion to get you started:

8” Chefs knife

Paring knife

Bread knife

Ceramic Honing Rod

knife roll

peeler

All of this can be had for around a 1/3 of the price Shun charging and I guarantee you these tools will serve you way better.

I love the Vidalia Chop Wizard. My mom gave it to me and it's extremely convenient for when I need a lot of uniformly chopped vegetables. It makes for fast prep and easy cleanup. I also love my Titan Peeler that I bought on a drunken whim. It makes peeling vegetables extremely fast compared to the standard peelers I've owned in the past.

I found mine at the local hardware store, which has a great kitchen section, but if none of the businesses in your area carry them you can always order one from Amazon. I like the one with the suction cup base, because it's super versatile, but I know my older relatives swear by the one that clamps right onto the counter or tabletop.

I sorta did it by the seat of my pants but if I recall it went something like this:

• brown 1lb ground bison
  
  
• brown 1/2 onion and several cloves garlic in the same pan
  
  
• add 2 chopped bell peppers, 2 chopped eggplants, 2 c. sliced mushrooms and 2 large cans diced organic tomatoes.
  
  
• Add many spices - salt, pepper, chili flakes, thyme, marjoram, oregano, basil. Add a splash of vinegar and a pinch of stevia.
  
  Cover and simmer until the veggies are cooked to your liking. Stir it every so often. Serve over your favorite spaghetti alternative such as zucchini, spaghetti squash, or shirataki noodles

How about something to cut vegetables with? It'd promote healthy eating! :)

Or something to re-inflate those exercise balls and mats they already have?

Or maybe a workout book?

Hopefully one of those would work!

EDIT: Flipped the .com links for .ca ones!

I could really use this peeler to seriously save my knuckle skins.

TIRAMISU PANNA COTTA is the best ever!

cheesecake all day everyday

TY for the contest!

As far as varieties for baking: I strongly prefer to use Macintosh or Braeburn for baking. They take to spices well, and bake beautifully. (For what it's worth, I've been baking apple pies for almost 20 years of my life, and am well-known amongst my friends/family/random ladies through my parents' church for making amazing pies). If you're going to bake a lot of pies or other baked goods that require thinly slicing lots of apples, get one of these. Sometimes softer apples don't work so well with the corer/peeler contraptions, but they will save you a LOT of time/effort when it comes to baking with apples. You'll also wind up with uniformly sliced apples, which means they will bake more evenly. Additional pie-baking tip: mix up the filling ingredients the night before you plan to bake the actual pie, and let the filling sit in the fridge overnight (in a separate bowl, do NOT put an unbaked pie in the fridge; it will turn the bottom crust to unappetizing sludge if you do so). This will give you a thicker syrup in the pie, and let the flavors mingle. Use freshly-grated nutmeg if you can.

http://www.amazon.com/Back-Basics-Apple-Potato-Peeler/dp/B0000DE2SS here, buy one and make a bunch of apple pies and apple butter. Then dress up like a granny from the 1940s and give your neighbors homemade apple pie and apple butter. Guarantee they will remember you and call the cops if anyone is robbing your house. Also the peeler is useful for making mashed potatoes, you can slide the corer out of the way and just get peeled potatoes. Not sure why you would want to do this though, the peel is the best part.

The one on cocktailkingdom.com is great.

I use the OXO peeler and the cocktail kingdom channel knife. The OXO peeler is comfy in the hand and the cocktail kingdom channel knife cuts nice and deep easily.

http://www.amazon.com/OXO-Good-Grips-Y-Peeler/dp/B00004OCIU/ref=sr_1_1?ie=UTF8&qid=1462837260&sr=8-1&keywords=oxo+good+grips+black+peeler

http://www.cocktailkingdom.com/channel-knife

Getting a y shaped peeler can really be useful for a lefty. Some of my guys at work who were lefties kept nicking themselves with the normal peeler so I bought them one like this https://www.amazon.com/gp/aw/d/B00004OCIU/ref=mp_s_a_1_3?ie=UTF8&qid=1527264331&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=y+peeler&dpPl=1&dpID=41PPOI-cXuL&ref=plSrch worked like a charm!

Same thing as This and This. It's popular with both Keto and Paleo. The Paderno seems to be the one people like best.

I use the OXO Good Grips swivel peeler. It works great for a house hold duty peeler. I usually don't peel new potatoes and I can't remember when the last time I actually had fingerlings in my kitchen. lol

I don't care to have a ton of random appliances or large utensils in the kitchen so I went with a julienne peeler to save space. It might take a little bit more time than a spiralizer, but it's a cinch to clean and takes up minimal drawer space. Plus it's cheaper. I'm happy with it! However it doesn't work well on oddly shaped hard veggies (like rutabaga).

http://www.amazon.com/Precision-Kitchenware-Stainless-Julienne-Vegetable/dp/B00FF75XG4

Just get a knife sharpener. The 5-10 dollar ones from Amazon. Don't bother with a honing rod - just use the sharpener once every week or so. It will not work with serrated knives though.

Get a proper peeler like this one. Or this one

Sharpen your peeling knife on the sharpener and you should be fine. Use it to hand cut small things or for delicate work like peeling shallots. But do not use it as a vegetable peeler.

I like pie. I make a lot of pie. I have an apple peeler-corer thing that I use all the time to make the best pies and a few other things that call for sliced fruit. (pear chutney) It really speeds it up, particularly since the kids really like doing that part.

I did a protein shake with milk, because it tasted better. The milk itself has more than enough carbs to get you going. Some people do a small Gatorade. (By small i mean TINY like 12 ounces). But, you really need to limit it to workouts. Since I did the protein modified fast while weightlifting, I was not allowed to do cardio. Cardio works against muscle building.

I had no problems staying in keto while weightlifting. But, people have different body types, and results will always vary. I was weightlifting and dieting to lose the 30 pounds I gained in college eating nothing but fast food. I should also mention,. since my bf kept me company, he helped keep me motivated.

http://www.amazon.com/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1325278498&sr=1-2

This is my favorite tool for making zucchini noodles, or anything that needs the shredded look. Otherwise it takes way too long to cut the zucchini into noodle like pieces.

kuhn rikon peeler? theyre cheap but it will definitely be appreciated

https://www.amazon.co.uk/Kuhn-Rikon-Original-Peeler-Multi-Colour/dp/B001BCFTWU/ref=sr_1_1?ie=UTF8&qid=1485647472&sr=8-1&keywords=kuhn+rikon+peeler

I like this one from Priority Chef the best for the price. It's only $8, works great and I doubt I'll ever wear it out.

This is the peeler. I have one, it's awesome. The pampered chef one is really nice, fyi for anyone who wants to get one.

Me too! I was so disappointed with my vegetti. I bought this during a black friday sale and have been super happy with it so far!

Personally, I invested in a Julienne Peeler... if you can call $10 investing :)

http://www.amazon.com/Julienne-Peeler-Vegetables-Professional-Satisfaction/dp/B00HIAXFCK

Mostly I use zucchini noodles for soups, but I have also made the thicker noodles for a 'lasagna' of sorts.

Additionally, I try to not waste my money on things like Atkins bars, I prefer to make fat bombs or portable 'fat snacks' that can be frozen and carried around easily.

This julienne cutter! It would make just about everything I do in the kitchen THAT much easier lol; thanks for the contest! C:

We have a plastic version called the Kuhn Rikon.

http://www.amazon.com/Kuhn-Rikon-Original-Peeler-Yellow/dp/B001BCFTWU/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1398820000&sr=1-3&keywords=vegetable+peeler

We've had the same peeler for 20 years and it is still about as sharp as they day we bought it. And I concur with all the reviews as well as on the OPs video, these are fantastic peelers that definitely do the job very well.

Actually, we have two of them but the one we originally bought it still going strong that we've never used the second one we bought just in case the first one broke. The trick is to rinse them in fresh water and dry, never put them in the dishwasher or for that matter in with any other dishes. Rinse, dry, put it away, and it'll stay sharp a long time.

I peel then quarter and core. Stovetop with a bit of water, stirring occasionally. I just sort of hand mash as I'm stirring because my family likes a few larger apple chuncks in it so long as they're soft. Just before canning add sugar and cinnamon to taste (you don't need a lot of sugar). Also tried adding raisins last year at my SO's request and they were a great addition!

I use one of these for peeling.

Absolutely! I just made one for the house the other day with Gala apples, and you're now making me want another one. Nice lattice work!

BTW, if you don't all ready have one, an apple lathe like this one is really helpful. Go from ingredients to oven in 15 minutes or less.

the two i use the most are yoshihiro gyoto and a shun petty. edge retention and sharpnes are fantastic.

i actually do have a few paring knives - those, that i never use because my wife uses those and doesnt let me sharpen them, im just happy she is ok with the petty and the her short santoku being sharp (the other two knives she uses)

i need want a 3-4" paring actually in carbon steel, just cant decide on a brand and metal. with my limited experience i found white steel being quite chippy and think maybe AS wouldnt be as much. for general peeling tasks i just use a $3 peeler like those.

I got this one when it was on sale for $16 and am pretty happy. Don't know if it's worth its current price of $30, though.

I ALWAYS cut myself when peeling potatoes and other foods. Peelers have just hated me my whole life for some reason :( I have one shaped like this. Makes it way harder to cut myself.

Let's do it in the kitchen.

I've been trying to eat healthy with my SO and so I have been looking into juicing, this juicer has pretty good reviews, but a little pricey.

Thanks for the contest :)

Orange peeler. I love short work weeks. Enjoy yours!

Seriously, zucchini noodles are the best pasta substitute. I have this one, 8.99$, works great

Zyliss Julienne Peeler https://www.amazon.com/dp/B0018ICHH2/ref=cm_sw_r_awd_g7Udub09EG7R8

I like this one by Oxo, couple more bucks but I keep it close.

https://www.amazon.com/OXO-Good-Grips-Swivel-Peeler/dp/B0000DAQ46/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1482465287&sr=1-3&keywords=oxo+peeler

Recently got turned onto a Rosle Y shaped. Best in show. Keep it real close.

Depending on the level of pickiness, you could make a large pasta casserole, batch of potatoes, or rice pilaf and your spouse could have some with each meal. Of course, then it's there to tempt you when you're trying to avoid it. Maybe you could convince your spouse to look at vegetable recipes and collect some that are acceptable to him/her. It's so hard to cook for people with different requirements, isn't it?

Lately I've been hearing gook things about this: http://www.amazon.com/kitchen-dining/dp/B0026RMEK4

You can use it to make "noodles" out of things like zucchini and carrots. With a good sauce you might be able to convince your partner to try some.

I prefer Swiss Peelers - Kuhn Rikon https://www.amazon.com/Kuhn-Rikon-2781-Original-4-Inch/dp/B000H7O3QS

​

I prefer this style grip, you can get long even strokes with it and the blade stays put but is easy to remove to clean. it even has a little potato eye scooper

This thing will revolutionize potato peeling. source, have and older model one, used it for potatoes, will never not make real mashed potatoes ever again. Also, i make an inordinate amount of apple pie in the fall, so it works equally well for its intended purpose.

​

p.s. you can move the corer part out of the way on mine and just peel. this one appears to be movable as well. best money i ever invested in a kitchen gadget.

cheaper version with better ratings

People really seem to love it

I tried them for the first time yesterday too! I just got [this] (http://www.amazon.com/GEFU-13460-Spirelli-Spiral-Slicer/dp/B0026RMEK4) and I highly recommend it! I made Pad Thai. Delicious!

https://www.amazon.com/International-5920-Peeler-Machine-Suction/dp/B001A6E91E

this one? its a pretty great gadget

Buy one of these:
http://www.amazon.com/gp/aw/d/B001DLTD1C/
Always enjoyed giving my rabbit the peel. He ate it like it was a long piece of pasta.

It might be different than what I do, as I use a jullienner, but I just toss them in some oil (I use canola) and throw them over low heat until they are warmed and have the texture I want. Spiral slicers include more of the middle of the zucchini, which I don't use because it falls apart on me (makes a great snack while I'm cooking)

I just threw all his particulars into a spreadsheet - I think his income is about $125,000/yr...NET!!!

He probably sales about 360 peelers/day, while working maybe 6 hours and taking a full month vacation every year.

My estimates:

-217% markups on the peelers (same peeler for 1.99 on amazon, assumes he has a deal for a bulk rate so shipping is close to negligible, called it $3/80 peelers)

-$100/day on veggies

-4wks off/year

-6hours worked/day

-he does that - what you see in the video - 4 times/hr while working

-That video is typical: assume he does that schpeel (4mins) with that sales volume (15 peelers) with adjusted average price of $4.33/peeler (taking into account he has a scaling price, $20/5)

-Yes I scraped 28% out for taxes

I've been doing a lot of economic modelling at work lately and I'm always interested in how other jobs work as far as a payout. Anyone weird like me and wants a look at the spreadsheet pm me.

I use a peeler quite a bit. I appreciate a good peeler. I use an OXO straight swivel peeler.

http://www.amazon.com/Paderno-World-Cuisine-Spiralizer-4-Blade/dp/B00AW3B5MM

This one. Super user friendly, multiple splicing options for thicker or thinner noodles. Suction cups for the counter if you want to use them. Quality blades.

Cons: Find somewhere good to store it, tis a bit of a pain.

I would recommend a simple julienne peeler instead of one of those giant plastic spiralizer: http://www.amazon.com/Precision-Kitchenware-Julienne-Peeler-Vegetable/dp/B00FF75XG4/ref=sr_1_1?ie=UTF8&qid=1414156664&sr=8-1&keywords=julienne

It doesn't take much time and it's much easier to clean. I can do an entire zucchini in under 60 seconds with one of these things.

And don't forget that fruits and veggies contain this little thing called nutrients. An apple and a banana both have about 3g of dietary fiber. A 200 calorie single serving of Barilla angel hair only has 2g.

By the way, if you really like pasta, I found a nice substitute is to get a julienne peeler and make long strips of squash or zucchini, and then steam them until they're the desired consistency. Can always just sub half the pasta with that.

That looks like a swivel peeler with the material surrounding the blade being steel or silver colored, a black handle, and a dimple in the tip to scoop out spots and eyes.

After some Googling my spouse and I have narrowed it down to two candidates. Personally I think the first is closer to the one in the video (but they think the handle is too thick) while the second is a little too curved.

• OXO Good Grips Pro
  
• Williams Sonoma Straight Swivel Peeler

I like my julienne peeler for making zoodles - you can buy veggie-noodle contraptions that make pretty much the same thing but take up way more room. I got mine at a local store - didn't need to go online for it :)

Get a sharp Y peeler. These are great.

And other than that it's just fast hands. I usually grab half of the spud, and peel the other half of the spud, rotating as I go. If we assume a spud has poles at the long end, I'll rotate around the n/s axis and peel from the equator to the pole, then flip and repeat for the other half. If you're peeling a ton of spuds, hold them in cold water until use. If you're using them immediately, use immediately.

Source: I don't even wanna think how many potatoes I've peeled.

Edit: changed the link to the ones I use + clarity.

Happy Tax Day to you too!

This would greatly improve my life. Why? I have carpal tunnel in both wrists, and peeling potatoes/fruits for 7 of us is pure torture most days.

Thank you for the contest!

Not sure about that one but the Kuhn Rikon is probably the greatest peeler of all time. Note that it has a carbon steel blade.

Not really. The tongs need to be sturdy enough to hold a rack of ribs. The peelers I have are like this, but that's just because I happen to like the way they fit and feel. The chinese cleaver I have I bought at the local chinese grocery store (I handled a bunch of them until I found one that felt "right").

i do not know about potatoes but in terms of peelers, this one is super great.

I am/was a line cook and have 5ish... I like these. Cheap and work great. If you lose one or it breaks/dull it's easily replaceable. The motion to peel with a Y shaped peeler is much quicker that P shaped ones, i think.

I have (and love) this one:
http://www.amazon.com/gp/product/B0026RMEK4/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

Incredibly easy to use, much easier than the kind with a crank. You put your vegetable in, and twist. Instant spaghetti-like strands!

• 8" chef knife
  
• 12" cast iron skillet (Lodge or similar)
  
• 3qt sautee pan (stainless with copper core -- All Clad, Cuisinart, or similar)
  
• 8qt stock pot (brand unimportant -- don't spend too much)
  
• 5L cast iron dutch oven (Le Creuset / Staub or similar)
  
• serving utensil set (solid spoon, slotted spoon, salad fork)
  
• cooking utensil set
  
• Rosle tongs (one small, one large)
  
• colander
  
• nesting mixing bowl set
  
• large stainless steel bowl (bigger than your mixing bowls)
  
• meat thermometer if you're going to cook meat. I love my Thermapen.
  
• high quality, large end cut cutting board (Boos block or similar)
  
• steamer basket for your stock pot, if it didn't come with one
  
• cast iron pizza pan (you will use this for roasting root vegetables, baking eggs, and all sorts of non-pizza things)
  
• set of silicone spatulas
  
• set of stainless steel nesting measuring cups that will free stand without falling over
  
• set of stainless steel nesting measuring spoons
  
• spoon rest. :P
  
• silicone oven mitt or trivets to grab hot stuff
  
• a vegetable peeler like this: http://www.amazon.com/Zena-Swiss-11002-Vegetable-Peeler/dp/B002XMEHZ2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1416602816&sr=1-1&keywords=vegetable+peeler+swiss
  
• a cutting board veggie scraper, along these lines: http://www.amazon.com/gp/product/B0000VLVW0/ref=pd_lpo_sbs_dp_ss_3?pf_rd_p=1944687782&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000SSZ4Q4&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=18JMTVY3KJD8SJP9G52Y
  
  I think this about covers the very basics. There's an equally long list of optional items, depending on your priorities. Stuff like a microwave, toaster oven, blender, cookie sheets & baking pans & cooling racks, salad spinner, other types and sizes of pots & knives, etc....

Zuchinni noodles. buy this. use it on zuchinni, saute them, add pesto. Its delicious, and for the once in a while I crave pasta it gets the job done without dealing with the carbs of pasta. Not the same, but good enough for me.

Peels, slices and cores apples. We use ours to peel bushels of apples in the fall after we hit up the local orchards. Works like a champ!

http://www.amazon.com/Back-Basics-Apple-Potato-Peeler/dp/B0000DE2SS/ref=pd_sim_misc_2

[Apple/potato peeler] (http://www.amazon.com/VICTORIO-VKP1010-Potato-Peeler-Suction/dp/B001DLTD1C/ref=sr_1_2?ie=UTF8&qid=1418486371&sr=8-2&keywords=apple+potatoe+peeler&pebp=1418486433036)
Every time I use it "Ode to Joy" plays in my head.

I have one but never use it because it's a pain to clean. Then I got one of these Jillian peelers. It does a great job and you just throw it in the dishwasher.

http://www.amazon.com/gp/aw/d/B00FF75XG4/ref=mp_s_a_1_1?qid=1397414380&sr=8-1&pi=SY200_QL40

Peel delicious oranges with these orange orange peelers! Or, mix ALL of the things!

for anyone looking for a cheaper/more space-saving alternative, I highly recommend this little guy. $10 and turns a zucchini into a pile of nice thin noodles in mere seconds, I use mine practically every day.

You can buy a hand cranked one for your home. They work really well for making apple pies.

I use one of these to peel all kinds of fruits and vegetables. Works like a charm!

You'll love this then!

I got one of these just the other week! I used it on a daikon radish the other night to make noodles and it worked like a charm (as long as the veggie wasn't too thin).

Honestly, no need to waste all that money. I made Zoodles with a julienne peeler and it works perfectly! I bought this one on Amazon for less than 10 bucks! http://www.amazon.com/Priority-Chef-Julienne-Vegetable-Stainless/dp/B00HIAXFCK

I absolutely love these little guys.

https://www.amazon.com/Kuhn-Rikon-Original-Peeler-Yellow/dp/B001BCFTWU/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1518496796&sr=1-5&keywords=y+peeler

It's a Y peeler. More specifically, one like this. Or this. (Pretty sure they're the same.)

Link to the product. I have one of these and if you need to peel apples often I highly recommend it. I use this to peel apples, then just one cut through and I have perfect apple rings which I then dehydrate.

Are you a SE writer? If so, which? Favorite brand of Y-peeler? I bought a bunch of different ones a while ago and use, gift, and recommend these all the time. Only downside (if you could call it that) is that it is a carbon steel blade.

http://www.amazon.com/Zena-Swiss-11002-Vegetable-Peeler/dp/B002XMEHZ2/ref=sr_1_4?ie=UTF8&qid=1462583289&sr=8-4&keywords=swiss+peeler

I bought a julienne peeler based on the reviews in this old keto post. I've made fabulous zoodles with it! By using a hand-held one, you wouldn't have to worry about the larger zucchinis fitting in it.

http://www.amazon.co.uk/gp/aw/d/B00004OCIP
Best peeler I've ever had.

I have found "Y" shaped potato peelers to be the best. I just use this OXO one: https://www.amazon.com/gp/aw/d/B00004OCIU/ref=mp_s_a_1_2?ie=UTF8&qid=1493315420&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=oxo+potato+peeler&dpPl=1&dpID=41PPOI-cXuL&ref=plSrch

This right here is the best peeler for potatoes and thin skinned items.
http://www.amazon.com/Kuhn-Rikon-Original-4-Inch-Peeler/dp/B000H7O3QS

I bought one of these for apples, best decision I've made in a long time.

one of the best peelers around is also inexpensive - http://www.amazon.com/Zena-Swiss-11002-Vegetable-Peeler/dp/B002XMEHZ2

Yes they absolutely do. They don't peel hard skins but any softer skin like apples, pears, potatoes, etc.(?) will do.

It appears to be a [Rotato peeler.] (https://www.amazon.com/dp/B000X9EPT0/ref=cm_sw_r_cp_apa_i_RIVyCb22EQZDF) from a quick Google search.

I was the only one that had one of these as a kid, everyone thought it was awesome when they used it
http://www.amazon.com/Back-Basics-Apple-Potato-Peeler/dp/B0000DE2SS

We bought one of these off amazon for zesting fresh citrus (usually added in whirlpool in muslin bags): https://www.amazon.com/gp/product/B000X9EPT0/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

It works well, is fast, and leaves all pith behind.

I know you're joking, but if anyone's actually interested they're less than $20

https://smile.amazon.com/gp/aw/d/B001DLTD1C/ref=psdcmw_16439871_t1_B000X9EPT0

If you want something small that does the job (at least for zucchini; it's less effective on harder veggies like carrots), get one of these: http://www.amazon.com/GEFU-13460-Spirelli-Spiral-Slicer/dp/B0026RMEK4/ref=sr_1_1?ie=UTF8&qid=1394212466&sr=8-1&keywords=spirelli+spiral+cutter

I'm obsessed with mine.

I have been using this julienne peeler for my zoodles. I have limited kitchen space, so a larger 'spiralizer' would take up too much room. I really like it, and highly recommend it!

This peeler. I own it and love it. It requires very little pressure and is lightning quick. It is one of the few as seen on TV gadgets that are worth buying. https://www.amazon.com/gp/aw/d/B0026AE6FM/ref=mp_s_a_1_1?ie=UTF8&qid=1469498091&sr=8-1&pi=SY200_QL40&keywords=titan+peeler&dpPl=1&dpID=51jOGvZV-bL&ref=plSrch

Paderno is an excellent brand and claims they were the first. I have their relatively new 4 blade model and for the money I've found nothing better. I believe I paid $40 for it on Amazon. It's fully self-contained, takes up little space, is well constructed so even though it's made of plastic I have no worries about it breaking. It's also very quick and easy to use.

http://www.amazon.com/Paderno-World-Cuisine-Spiralizer-4-Blade/dp/B00AW3B5MM

Old posh Englishman - Literature mug ($11-25 WL)

Geeky item: Firefly series! ($11-25 WL)

Help to achieve goal: GEFU Spirelli spiral cutter - what up keto diet! (High priority WL)

Bring to a deserted island: A book of course, House of Leaves to be specific. (High priority WL)

indeed! just used my [spiralizer] (http://www.amazon.com/GEFU-13460-Spirelli-Spiral-Slicer/dp/B0026RMEK4) with a raw carrot to make some noodles. sautee/boil/steam them for a bit, and you're good to go!

I bought a julienne peeler off amazon for $8.00 and it works great! You can buy fancier contraptions but I say keep it simple to begin with!

Here's the one I got: Precision Kitchenware - Ultra Sharp Stainless Steel Dual Julienne & Vegetable Peeler with Cleaning Brush & Blade Guard https://www.amazon.com/dp/B00FF75XG4/ref=cm_sw_r_em_apa_xrDCxb7RBFCTT

We sprinkle a little sugar and cinnamon on the apples after we've placed them on the dehydrator trays. The smell is incredible.

If you don't have an apple peeler, but are thinking about getting one, I recommend http://www.amazon.com/Johnny-Peeler-VICTORIO-VKP1010-Suction/dp/B001DLTD1C.

It costs the same as you would pay at target or bed bath and beyond, but is cast iron instead of aluminum, so it's way sturdier and the suction cup really works. You won't regret it.

http://www.amazon.com/Back-Basics-Apple-Potato-Peeler/dp/B0000DE2SS

For $16.99 this could be yours. Seriously, they're awesome.

I love the Zena Rex peeler, I have carpel tunnel and these allow me to peel fruit and veggies without hand fatigue. No problem with rust and they last and last.

For home. I mocked my Mom (lovingly) when she bought this thing, but I ended up using it for a bunch of other things.


Buying this thing is likely not frugal, but using what you've got is always good advice.

It's PRIME DAY TODAY TOO! Here's some of the deals I have found for keto stuff, get them while they last

Spiralizer - https://smile.amazon.com/dp/B00AW3B5MM

Scale - https://smile.amazon.com/dp/B00M8FXDIQ

Indoor Electric Grill - https://smile.amazon.com/dp/B00H4O1L9Y

Mandoline - https://smile.amazon.com/dp/B00ZDVUWK4

Running Belt - https://smile.amazon.com/dp/B00F01E3PC

Pressure Cooker - https://smile.amazon.com/dp/B00FLYWNYQ

Crockpot - https://smile.amazon.com/dp/B004P2NG0K

Headlamp - For running at night (also great for working under the sink) https://smile.amazon.com/dp/B019G650A8/

With all due respect, I've abandoned that thing for this thing. I bought it to more quickly process apples (we have some prolific apple trees) and it is a DREAM with potatoes.

This year I lost my way for a few hours and forgot (!!) to get the 10 lbs. of potatoes peeled and ready to be boiled up once the turkey was out of the oven. I remembered in time, however, and was able to peel all 10 lbs. in less than 5 min. I seriously cannot recommend this device more highly.

Can you imagine how much time and frustration could be saved!? It's perfect!

I just want all the gold!

I hate kitchen unitaskers, too but I bought a julienne peeler and I have no regrets. It works great for zoodles and it makes quick work of things like carrots and cucumber for kimbap! (Small amounts of brown rice all veggie/kimchi kimbap!)

Several of my family and friends swear by this oxo good grips peeler:

https://www.amazon.co.uk/OXO-Good-Grips-Y-Peeler/dp/B00004OCIU

I love these potato peelers.

They're smooth as fuck and do the job. Way better than the weird sideways peelers you usually see.

Let's do it in the kitchen.

That was my first thought. I hope OP has one of these doodads.

http://www.amazon.com/Zena-Swiss-11002-Vegetable-Peeler/dp/B002XMEHZ2/ref=pd_sim_k_1?ie=UTF8&refRID=1GVXVE3T5DJPVCW1VY6R


aaaaand profit

get a dehydrator and make apple rings/chips/fruit leather, and a big pot and jars to make apple sauce/butter.

also one of these will make it all much easier

https://www.amazon.com/Johnny-Peeler-VICTORIO-VKP1010-Suction/dp/B001DLTD1C

You now owe me 1 (one) favor
http://www.amazon.com/Victorio-VKP1010-Potato-Peeler-Suction/dp/B001DLTD1C/ref=sr_1_11?ie=UTF8&qid=1348246645&sr=8-11&keywords=apple+corer

For question number two, shape and size were really important when I was trying to get my GCC to try new things too. He'll eat just about anything now, but when I was having trouble with him and his veggies, it really helped when I julienned them. Amazon has a cheap julienne peeler here if you don't have something like that already. I made him a slaw of jicama, apple, and red bell pepper, and that was the first step on his veggie journey.

Will add to this

• 2 large mixing bowls
  
  
• Large, nice quality cutting board
  
  
• Julienne peeler http://www.amazon.com/gp/product/B0018ICHH2/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1
  
  
• vegetable peeler
  
  
• huck towels http://www.amazon.com/gp/product/B0040M03BU/ref=wms_ohs_product?ie=UTF8&psc=1
  
  

Chincy at best, but this made it through 80 # of oranges without breaking for me: https://www.amazon.com/Starfrit-93209-Rotato-Express-Electric/dp/B000X9EPT0/ref=sr_1_1?ie=UTF8&qid=1527103476&sr=8-1&keywords=zip+zester

It looks like the Turbo Peeler or Titan Peeler or something similar.

Those are some chinese knockoff

this is what they're supposed to look like: http://www.amazon.com/Zena-Swiss-11002-Vegetable-Peeler/dp/B002XMEHZ2

This looks like the same one, and it's only $1.99.

To clarify, something like this is perfect for it.
http://amzn.com/B002XMEHZ2

I like this one

Here's an amazon link for that product for $2 (+$2 shipping).

Looks like your links got the reddit hug of death.

1. I can't stand to have the volume on a TV or radio at any number that doesn't end in 5 or 0. Car is ALWAYS at 15 or 20, TV is at 15, 20, 25, or 30.
   
   
2. Best peelers ever
   
   
3. There's a penguin on top of the telly!

So I don't know what kind of peeler you're currently using, but I MUCH MUCH prefer ones that are this shape rather than the ones that are straight.

thanks, i'll check it out at BB&B first as I'm skeptical it's sturdy enough.
i may end up getting the pro version of that peeler for a few dollars more;
http://www.amazon.com/gp/product/B0000DAQ46
on this version the blade is longer, tougher and held by a metal frame.
a reviewer in Dec'2013 claims he uses this specifically on butternut squash.

This thing is huge for what it does..

My guess is that a standard veggie peeler would easily do the trick.

I have this one works well. A little hard to clean but I imagine they all are:

Paderno World Cuisine Spiralizer Pro, 4-Blade https://www.amazon.com/dp/B00AW3B5MM/ref=cm_sw_r_cp_api_dZnYxb2XV7QH5

Bought this julienne off amazon, very easy to use and will be eating a lot more veggies from now on (I have been neglecting them for eggs, meat, cheese, butter, etc)

off the top of my head you should grab a swiss peeler http://www.amazon.com/Kuhn-Rikon-Original-Peeler-Yellow/dp/B001BCFTWU/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1452554448&sr=1-6&keywords=vegetable+peeler

And a Citrus squeezer
http://www.amazon.com/OXO-Good-Grips-Citrus-Squeezer/dp/B0002BFZ16/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1452554513&sr=1-1&keywords=oxo+citrus+squeezer

This is what I use. Works well.

And here's one from Amazon UK for us Europeans!

vegetable peeler!

Who am I, the most boring person alive?

Here. Worth every penny.

http://www.amazon.com/gp/aw/d/B000H7O3QS?pc_redir=1396075569&robot_redir=1

This will make quick work of a butternut squash. Be very careful, it is razor sharp.

You can still purchase these on Amazon. Though not with the same experience. http://www.amazon.com/Zena-Swiss-11002-Vegetable-Peeler/dp/B002XMEHZ2/ RIP Joe Ades

non-mobile amazon link: http://www.amazon.com/Zena-Swiss-11002-Vegetable-Peeler/dp/B002XMEHZ2

video from /r/videos : http://www.reddit.com/r/videos/comments/24biru/man_selling_peelers_in_nyc/

I would buy this peeler from him or his daughter if I could. Even if they had a website and it was more expensive.
However because I cannot, here is the amazon link to what appears to be the same Swiss Rex vegetable peeler.
http://www.amazon.com/gp/product/B002XMEHZ2?ie=UTF8&at=&force-full-site=1&ref_=aw_bottom_links

Here it is on amazon for $2 +$2 shipping. http://amzn.com/B002XMEHZ2

You can buy one of these on Amazon for $50.

Titan veggie peeler - I am as wary as the next Redditor about "as seen on tv" shit, but this bad-ass mofo is everything it purports to be and more. It's the closest thing to peeling with a light saber that I ever hope to get. Fucking thing even makes peeling a raw butternut squash quick and easy. My only caveat is that you really have to be aware of where your follow-through stroke is going to go, because it will filet the fuck out of your fingers as fast as it will anything else.

My grandma's got a manual peeler that does this with apples. Peels, cores, slices. I lost my mind when I saw it, and my parents got me one for Christmas. Surprisingly, I've used it much more than I thought I would. Cut up an apple (usually don't peel), get some peanut butter on a plate and nice simple snack.

https://www.amazon.com/Industries-5920-Apple-Peeler-Slicer/dp/B001A6E91E

Looks about the same as mine, probably is.

Apple Peeler / Slicer

One of the most amazing mechanical inventions I have ever seen. Fuck cars, it's all about apples. I have a friend who has one and I have been wanting to steal theirs.

These are a lot cheaper and saved me a lot of heartache than the crappy peelers I was using.

[Kuhn Rikon 3-Set Original Swiss Peeler] (https://www.amazon.com/dp/B001BCFTWU?ref=yo_pop_ma_swf)

The cheapy Kuhn Rikon work just fine for normal peels, but to be able to really control the pith depth their Piranha Y is the shiz-nasty.

I doubt this comment will be seen, but they are made by a company called Zena, in Switzerland. That particular model is the Rex.

They are on amazon for $2.00: http://www.amazon.com/Zena-Swiss-11002-Vegetable-Peeler/dp/B002XMEHZ2

I suspect the device I have isn't as good, but it's not bad either, and it costs eight dollars:

http://www.amazon.com/gp/product/B003CT3S00/

But I'm probably going to get the Spirelli.

There might not be one. Eventually they must go dull, and thats just the way it is. However, I habitually buy OXO Good Grips stuff, so try this: http://www.amazon.com/gp/product/B0000DAQ46

I used this, but I'm not sure I'd recommend it. I'm sure it'll get easier to use once I'm used to it, but it's still kind of difficult to julienne the whole vegetable with it. If you look up spiralizers you can check the reviews for different types. This is the one I see recommended most often, but it's also one of the more expensive brands.

I got a Julienne peeler (like this: http://www.amazon.com/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S) to get nice thin spaghetti-like strands. You can also use a mandolin slicer if you prefer ribbons.

I'd imagine you could do it with a knife, but they wouldn't be as easy to slice/wouldn't come out evenly, and would take quite a while.

Non-mobile: julienne peeler

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

As long as you have two un-broke wrists, this one works better. It'll peel, slice, and core an apple all in one go.

You can use a spiral apple corer/slicer/peeler to peel potatoes really fast. Just remove the slicer/corer part first.

I keep forgetting to see what would happen if I attached my cordless drill...

Rotato

Or you can get a peeler that will actually work on potatoes and other things.

https://www.amazon.com/Starfrit-93209-Rotato-Express-Electric/dp/B000X9EPT0

amazon

Electric Rotato Express, Black.

Buy this : https://www.amazon.com/Starfrit-93209-Rotato-Express-Electric/dp/B000X9EPT0

​

Buy a few cases of lemons, and never look back. For how cheap this thing is, buy a few extra as a backup.

​

Edit: Also figure out what to do with all the rindless lemons you now have. Lemonade? Shandy? You'll figure it out.