Fillet Glove Tip, Plus Recipes for Potato-Pumpkin Curry Soup and Toasted Pumpkin Seeds


| 9/20/2012 4:05:59 PM


Several months ago, as I was peeling a very tiny new potato, it occurred to me, and not for the first time that week, that for some people, peeling a potato is a blood-free operation. This was the very last time I peeled myself along with a potato, because the next day I went on the hunt for a fillet glove, and eventually brought home, for the princely sum of $14, a fillet kit which included: two fillet knives that are so sharp that I will probably never use them; a knife sharpener; an acrylic cutting board; and a rubber-coated chainmail fillet glove, all in a very sturdy plastic case.

Using Fillet Glove While Peeling Potatoes 

I have not shed a drop of blood in the kitchen since, and can painlessly peel marble-sized baby potatoes, and skin and fillet even the knobbiest and most irregular fresh ginger, turmeric, and Jerusalem artichokes. I have probably saved at least $14 in bandages.

This fillet glove may be the most useful piece of kitchen equipment I have ever bought. If you have never peeled yourself with a potato peeler, grated yourself on a cheese grater, or sliced yourself along with the vegetables, you probably don't need one. If you are at all like me, however, you might want to consider acquiring a fillet glove of your very own.

Yesterday my glove and I peeled a batch of very small, very colorful potatoes, as well as a "Snack Jack" naked-seeded pumpkin. I used the potatoes and the cut-up pieces of pumpkin in a curried soup, and toasted the naked pumpkin seeds in olive oil. I managed to take a few photos of the pumpkin seeds on pan before they were toasted, but not after, because the hot, puffy, feather-light hull-less pumpkin seeds were so delicious that Walt and I devoured them all before there was time to snap a photo.



Peeling Colorful Potatoes With Fillet Glove 



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