• kaye16 November 2018 Permalink

  A spiralizer has come my way. (A friend loves hers, I'm skeptical.) My first dish was tzatziki, which was good, but I can't say the spiralizing added anything. Can you recommend a recipe where spiralizing is important to the dish? Is there a cookbook worth having? TIA, K

• bunyip November 2018 Permalink

  Silly gimmicky things IMO. Though one would probably be easier than a mandolin slicer where very finely sliced zucchini, for example, is called for.

• kaye16 November 2018 Permalink

  Gimmicky was my thought too. And still is after one outing. Will try a few more recipes before it goes to a charity shop. The shelf space can be used better, I expect.
  And it wastes an enormous amount of veg, which can generally go into the next stock pot, but still.

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