Fwd: The Raw Gourmet Newsletter March 22, 2007

March 24, 2007

Greetings,FYI:Nomi Shannon <nomi wrote:"Nomi Shannon" <nomiThu, 22 Mar 2007 03:05:17 -0400The Raw Gourmet Newsletter March 22, 2007 The Raw Gourmet Newsletter Mar 22 07

The Saladacco The saladacco is a terrific and fun gadget that turns every day food into something very special. Other names for the saladacco are the garnishing machine, the spiralizer, and spiral slicer. Coming soon to your email: a fascinating and informative eBook that will tell you about the history of the saladacco as well as its origins, why it's called the saladacco, other machines that do similar things and instructions and fun recipes pairing delicious pastas and curliques with yummy sauces and toppings to delight old and young alike as well as raw fooders and eaters of all persuasions. For now, I am sending you the

exact and specific saladacco instructions to eliminate any questions you may ever have about how to use it. It's ok to send these instructions around as long as you don't change or delete any of the wording and that you attribute them to me. The exact and specific saladacco instructions Created for you by Nomi Shannon, author of the best-selling raw food book, The Raw Gourmet. You can find out more about Nomi and The Raw Gourmet at www.rawgourmet.com or you can contact her at: nomi. You may pass along these instructions as long as you do not make any changes to them, that you send them in their entirety and that you include this paragraph

that identifies Nomi Shannon as the author of these instructions. There are two blades, a flat one that is screwed in, and one that is a set of "teeth" that is connected to a "gear" on the side of the white middle section. The "teeth" can be moved UP to make pasta, or DOWN to make curly slices by moving the gear. Be sure that the teeth are ALL THE WAY UP for making pasta. Also it is important to check from time to time to be sure that your hand or finger hasn't accidentally moved the gear while you are using the saladacco, this is common and results in slices rather than pasta. Your vegetable, let's say it is a zucchini (courgette) must be fairly straight in shape. Be sure to choose straight rather than crooked ones at the store. Also VERY IMPORTANT when you cut the vegetable it needs to be cut straight not at an angle. The vegetable is placed in the saladacco upright, that is vertical, not horizontal. You

can not lay your vegetable down on its side and get good results. So if it is a zucchini, you are placing one of the cut ends centered directly on to the raised point in the center of the middle white piece. Your vegetable must be three inches high or less to fit. Once you have centered the vegetable on the raised white dot, simply put the clear cover on and allow the white disc to just lower by itself, nothing special should be done here, just put the clear cover on. Then turn the clear cover gently either left or right it doesn't matter, til it STOPS. WARNING: NEVER "LOCK" THE TOP ON. This will break the machine and it will not perform correctly if you "lock" it. It is mentioned on several sites that the top needs to be locked in place, these same sites give bad reviews and it is no wonder, locking the top raises it up so that the blades can't connect properly with the food. Forcing it into a locked position breaks it. If you are right

handed hold the clear top with your left so that the saladacco will stay in place. With your right hand, you will be turning the handle clockwise. IMPORTANT: WHILE YOU ARE TURNING THE HANDLE YOU ALSO NEED TO PRESS DOWNWARD WITH THE HAND THAT IS TURNING THE HANDLE. This may not seem like a natural thing to do, but this is what you need to do for the saladacco to perform properly. With a zucchini, you will be pressing down fairly firmly but not very firmly, pressing down enables the vegetable to engage with the teeth. When you are using a harder vegetable like a beet or carrot or sweet potato, you need to apply much more pressure than you do with the zucchini. It seems counter-intuitive to press down but this is the big secret to success with your saladacco, that and NEVER LOCKING IT. This sounds far more complicated than it really is because I have broken each tiny step down. Practice with a potato or a zucchini before using it on the very

hard vegetables. Some vegetables such as parsnip actually can be too old and dry to work well in a saladacco. A fresh parsnip works well, but sometimes late in the season the old woody ones don't. Likewise a very large zucchini with a huge soft center filled with seeds won't work well either as the soft center won't turn into pasta it will just turn into mush. Saladacco Special Go to http://www.rawgourmet.com/saladacco to see the saladacco and the special price information. Limited time only. We have set aside a certain number of saladaccos and when they are gone, they are gone. Sorry, special does not apply to foreign orders (this includes Canada). Sorry, no phone orders. Use saladacco on carrots beets sweet potatoes yams zucchini courgette turnip rutabaga swede daikon radish parsnip other hard veggies The Raw Gourmet PO Box 10396 Wilmington NC 28404 To or change r options visit: http://www.aweber.com/z/r/?jBzMzLTMrEwcrEycTA==

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