It cuts through anything, frozen or room temp. If you’ve ever owned a slicer in the $75-$150 range this one will blow you away.
I wanted to get as close to a commercial slicer as possible without spending thousands on a Hobart. I bought this slicer to replace a $125 slicer after the plastic gears wore out. That’s about the only thing I could say could be really improved. I do wish that the legs were a little less “slippery” but it certainly was not terrible. It took no more time to clean this than it does my KitchenAid mixer, and it’s a heck of a lot easier than cleaning a food processor. Fat and meat particles are going to get in crevices, but honestly, it took about 2 minutes tops for me to disassemble, about 10 minutes to thoroughly wash everything, and another couple minutes to put it back together. Does it take 15 minutes? Sure – from start to finish. It took virtually no effort and no confusion in pulling it apart, and really cleaning it spotless. I varied the thickness and had zero issues whatsoever.Ĭleaning? Well, I don’t know how it could be any easier to disassemble. If somebody was confused and needs more instructions, not sure they should be playing with sharp objects! I cut my own cured and smoked bacon, and it worked perfectly, resulting in super nice, clean, strips of bacon. I really had none.įirst of all, it’s almost completely assembled when it arrives. So my advice to others is to just seize the moments when you can.Having read other reviews, I was expecting a lot more minor difficulties. “It’s very different from my life today and I’ll probably never have that experience again. “All of our early moments were at two in the morning, with steak tartare and a glass of red wine, and it was a really special time,” says Patty. While it was a less traditional journey, they wouldn’t have it any other way. Reflecting on the path their relationship has taken since those bustling late nights in the beginning to a relatively domestic schedule, both chefs smile. No small potatoes.īut at the home they’ve created for their family since moving to Westchester in 2005, the pair are emphatically and enthusiastically high-low in the kitchen - as likely to layer together a small mountain of microwave nachos or build a brownie birthday cake as they are to compose a grand seafood plateau topped with caviar on Christmas Eve or shave those leftover white truffles from the restaurant over dinner. She has also been tapped to cook intimate luncheons honoring guests like Bill and Hillary Clinton, among others. “Now I work for an NBA player on the Upper West Side and it’s been great.” “Ultimately, I wanted more control over my schedule and to be able to be home on holidays and when our children would get home from school,” she says. I remember my mom sent us to the airport with five or six ham sandwiches.”īut, as fate would have it, there would be many tapas to come.
“- sipping Cava!” exclaims Patty, laughing. Everyone else did, but we were too busy running around -” “But the best part is that we didn’t get the chance to eat anything. “I ended up pissing off the caterer because at the last minute I hired this toothless guy to roast a 300-pound pig in addition to the rest of the menu,” he laughs. The couple planned a Spanish feast in the hills of Ulster County that tied together both of their childhoods: Patty had grown up in High Falls, while Andy spent his earliest years on the Costa Brava. But when we got married, everyone was completely freaking out because no one knew.” “Everything we got away with back then we couldn’t get away with these days, because now there is HR and you have to declare it. “It was completely clandestine,” says Andy. We fell in love on that rooftop and I asked her to marry me on that rooftop.”Īll the while, none of their coworkers at the restaurant were even aware of the relationship. “Our first conversation, taking the stars in, our first kiss. “That rooftop was where we saw a lot of stuff happen,” Andy went on. “There were a lot of late nights,” agrees Patty, “We couldn’t do anything the normal way because of the lives we had.”Īnd so, their courtship evolved by moonlight.
And later, there would be enough for some tagliatelle or scrambled eggs I would make at home.” “So I would have this container of little nubs that were left over when I didn’t want to take off the edge of my finger on the slicer.
“There were always lots of white truffles at Babbo,” recalls Andy.
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