Cheating on Julienne

Did you think I forgot about you?? I've been busy with a capital B. Hopefully, things will be slowing down a bit.

I saw this nifty video about how to quickly Julienne vegetables. I gave it a whirl. One of the key things that you need is a mandolin (the cutting sort not the instrument sort). Slice the vegetable to 1/8" thickness. Like so:

Next stack 'em up:

Then slice into strips:

After a short time, you have this:

Pretty neat huh? Until the Sous Chef pointed out that I have a Julienne setting on my mandolin. Whomp whomp!

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