Mock Spirooli Demo

Allow me to introduce (pull the curtains back, please) the magnificent, the one and only, the amazing…veggie-transformer!  Welcome please, the…..SPIROOLI! 

(applause, cheers, and wolf whistles erupt from audience)

Thank you, thank you. Now for a quick demonstration to show-off the spirooli’s unrivaled performance!

(demonstrator waves hands mystically, like a magician, and pulls a small white appliance from beneath a cape)

Here it is…my nifty hand-crank spirooli that spiral-slices veggies into shapes like long strands of curly spaghetti.  I literally impale a solid veggie (not hollow veggies, like peppers) on the shaft – something like this zucchini, for instance – and then push it from behind with a built-in plunger handle while cranking away with my other hand.  See how easy?  Out come lovely strands of raw zucchini that are SO fun to eat!

Please note this one majorly important spirooli-fact (drum roll, please): raw zucchini sliced this way no longer tastes like zucchini.  Honestly.  It’s a mysterious fact, and yet…zucchini evolves into something close to an exotic seaweed grown off the shores of some tranquil, remote island in the tropics.  (This is obviously a mind game, but feel free to play along with me.)

I suppose this perception is mostly the result of a change in “mouth feel” – that illusive quality that makes round steak seem different than ground round (burger), or baked potatoes different from mashed.  Spirooli-ed zucchini?  It becomes very exciting, and so INTERESTING.  Yes.  Zucchini.   Exciting.  Interesting. Try using a spirooli in your kitchen; you won’t be sorry!

Last night I made a salad to take to today’s buffet luncheon with friends – a spirooli zucchini salad.  Here’s the finished salad garnished with freshly grated asiago cheese and spirooli-cut, curly-q carrot ringlets.  They loved it!  Exotic?  Absolutely.