Chef's Dicer - Stainless Steel Cleaver - Rada Cutlery R129 W229

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Chef's Dicer - Stainless Steel Cleaver - Rada Cutlery R129 W229

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Rada Chef's Dicer R129 W229 (Skip to Recipe)

The Rada Chef's Dicer is a small cleaver that's tough enough to cut through poultry bones and split ribs, as well as chop meats and vegetables.

The Rada Chef's Dicer includes the option of the NEW black resin handle!  It looks great even after many runs through the dishwasher.

APPROXIMATE MEASUREMENTS:  Blade 5 1/4", overall 9 1/2"

RADA CHEF'S DICER FEATURES:

  • Satin finished solid aluminum ("silver") handles or black resin handles.
  • High carbon, surgical quality, stainless steel blades.
  • Hollow ground blades are hand-sharpened to a razor edge.
  • Finger guard on the handle protects you when cutting.
  • Made in America for over sixty years!

FREE RECIPES

CINDY'S GERMAN POTATO SALAD
Submitted by Charlotte Proctor

I had this dish at my friend Cindy Riley’s home and asked her for the recipe. It is to be served warm, and is entirely different from the potato-egg-pickle potato salad held together with mayonnaise that I was used to.

First, buy some small to medium red potatoes. You want a thin-skinned potato so you don’t have to peel them. The bits of red skin add color to the finished dish. Scrub the potatoes well and cut into ¼" slices with the Chef's Dicer. Four pounds of potatoes should make about 6 cups of sliced potatoes.

Cover with water and bring to a boil. Add 1 tsp. salt and cook for 10 or 12 minutes until just done. Do not overcook as they will finish cooking in the sauce. Drain.

While potatoes are cooking, fry 10 or 12 pieces of bacon in large deep skillet until it is crisp. You can cook it in the microwave if you like but be sure to keep some of the bacon grease for the next step. You still need to use the large deep skillet to:

Sauté 1 small onion, diced, in bacon fat… 3 or 4 Tbsp.
Add: 2 Tbsp. sugar, 2 Tbsp. flour and some salt.
1 tsp. celery seed. Cook flour for a minute or two, then:

Add: ½ Cup Vinegar and
1 Cup Water – Watch out! Lean back so the vinegar fumes
don’t hit you in the face!

Stir quickly, reduce heat and cook until thick and bubbly.
Slide the cooked, sliced potatoes into the hot sauce and toss to cover completely.
Stir in half the crumbled crisp bacon.
Put potatoes in serving dish and sprinkle with rest of bacon bits


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