On Thu, 20 Nov 2003 17:29:07 -0800, Gerry wrote:
In article , Warren H. Prince
wrote:

Does anyone have a recipe for making your own gari? I've made it in the
past, but want to see if anyone has any other ideas. I know it has to
be sliced paper thin. I have both a commercial meat slicer (which is
what I think I used before) and a cuisinart...

My wife makes it. She and another woman both believe that eating it
can ward off migraines! Amazing, but she believes it's helpful. She
uses a small little cheese-slicing thing. Japanese at that.

A mandolin, maybe? I think that'd be far easier to use for
gari than a meat-slicer, just because it's on a smaller scale. They
also do a great job with paper-thin slices. We bought a plastic
Benriner brand mandolin at our local Asian grocery for about $15.
It's nowhere near as fancy (or expensive) as professional chefs use,
but it's sturdy enough for most kitchen jobs. It also juliennes very
finely, and does it all much faster and neater than I could with a knife.

Ariane