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Ultimate Slice and Grate

gilliandanielle

Legend Member
Dec 1, 2005
6,076
2
I absolutly love this product, and I sell 3 to 4 at every show. One of my little gray gripper feet got really sticky and now every time I push it against a cutting board it leaves a little gray mark that won't wash out. All my boards that I take to my shows have the "mark" of my USG. Is there any way to fix it, do they sell replacement feet, and how did it happen to begin with??

Gillian Wright
#417481
Wasilla, Alaska
 

cmdtrgd

Legacy Member
Gold Member
Mar 12, 2006
4,950
0
I'm not sure about how to clean that other than in the dishwasher. My questions is, HOW do you sell so many of these! They are always on people's wish list, but most of the time are too pricey!
 

gilliandanielle

Legend Member
Dec 1, 2005
6,076
2
I usually make the madarin pasta salad, which uses the USG. When I slice the cucumber so quickly and then slice the onion people are amazed. I usually tell a story that one of my guests told me about it. She said "I have always wanted one, but it was too expensive so I bought a regular mandolin (sp?) that was cheaper. It broke so I bought another kind. Then I bought a cheese grater. Now I realize that I have spent almost twice what the USG cost!! So I am throwing it all away and getting the right tool for the job."

Also, I get people to visualize what they would use it for. I suggest that when you're making hamburgers it is SO EASY to slice perfect onions and tomatoes that are Martha Stewart perfect. I also show them how it catches on bowl lips to slice or grate over a bowl, and how you can grate cheese at the angle that is right for you! I think I sell so many because I LOVE mine and I use it every day.
 

ChefNic

Veteran Member
Jun 22, 2005
1,048
1
You can get the gripper feet on Replacement order. Mine came with two extra feet... do they still??

Take your cutting board and lay it flat either in your sink(smaller ones) or across your sink(Lg. Grooved) and I just poor straight bleach on it and let it sit for about 4-5 minutes, then rinse and clean like usual... it makes mine nice and white! If that doesn't work, try the electric sander... that is what they say in Prod. Use and Care to take out the scratches... so it will take off the gray marks.
 

ChefNic

Veteran Member
Jun 22, 2005
1,048
1
They do sell the gripper feet on replacement order . Mine came with two extra feet, does it still?

For the marks, lay the cutting board flat in the sink(for smaller ones) or across the sink(Lg.Grooved) and I poor straight bleach on it, and let it sit for 4-5 minutes, then rinse and clean it like usual. This makes mine nice and white, and should take the gray marks off too. If that doesn't work, try the electric sander like they suggest in the Use and Care for taking the scratches out.

Great job selling so many all the time! Keep it up!
 

pampered1224

Legacy Member
Silver Member
Apr 13, 2004
3,784
40
Doesn't the new Ribbon Salad in teh SB...

use the USG as well? I have to look as I too need a great ideal recipe for this tool. I love mine but just can't seem to demo it the way that sells it. I tried the potatoe thing but... And I have told the Cucumber Salad story my mom told me about when she got her USG. What took 20 to 30 minutes prior now takes all of about ten minutes and she can make twice as much in that time!
Maybe I should just make cucumber salad at all my shows!!!???
 

letscook04

Senior Member
Gold Member
Feb 17, 2005
2,393
0
pamperedtiffani said:
Where did you find the mandarin pasta salad recipe? Could you share that? It sounds good!

Thanks!

here you go!
Colleen:)
 

Attachments

  • cel04_mandarin_pasta_recipe.pdf
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Cindycooks

Veteran Member
Silver Member
Jan 4, 2005
1,845
0
Gillian - how many of the ingredients in the Mandarin Salad do you slice on the USG? Do you slice the onion and then cut the slices in half with a knife? Just wondering if you could type up your demo for us!

I plan on really doing alot of salads this summer and this would be awesome. I am doing a grilling show with chicken breasts and our rubs and had not thought of using the USG! :)
 

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
gilliandanielle said:
I absolutly love this product, and I sell 3 to 4 at every show. One of my little gray gripper feet got really sticky and now every time I push it against a cutting board it leaves a little gray mark that won't wash out. All my boards that I take to my shows have the "mark" of my USG. Is there any way to fix it, do they sell replacement feet, and how did it happen to begin with??

Gillian Wright
#417481
Wasilla, Alaska

Call them! They replaced my customer's grey feet free of charge. She lost one and it was within warrenty.
 

gilliandanielle

Legend Member
Dec 1, 2005
6,076
2
Thanks everyone for the input! Susan, I will call and see if they will send me free feet. It is pretty old, but I can always try I guess.

As for the demo, I changed the recipe a little bit to fit my taste and budget, but for my shows I make the noodles ahead of time. The recipe says bow-tie pasta, but I use the tri-colored curly pasta. I cook the pasta and toss it in the dressing. Then I cut the red pepper in half and scrape the seeds out. Then I cut the halves in half and use those on the USG. Then I cut the cucumber in half lengthwise, scrape out the seeds, and use it on the USG. Then I do the onion slices on the USG and just chop them up a little with the utility knife and toss them in. I do all of this while I talk about how easy it is to use and clean. When people realize that I am already done they are amazed. I also talk about how easy it is to make scalloped potatoes and cut potatoes into slices so they cook faster for mashing. Good luck!
 

ChefNic

Veteran Member
Jun 22, 2005
1,048
1
Have you used the juilienne blade to cut the onions? since they are already naturally sliced by God.... using the julienne blade make quick dices.
 

gilliandanielle

Legend Member
Dec 1, 2005
6,076
2
I did try this at one show, but they came out too small. For the coloring of the salad I like to have bigger chunks so when I slice them with the V-blade I cut the slices in third or quarters. The julienne blade works best for onions when I want them smaller for tacos or nachos though! I also use the julienne blade for onions before I chop them tiny for hiding in food! Thanks for the tip!
 
R

RachelNguyen

Guest
What a great thread, you guys... thanks!

I have hated my USG from the moment it came out of the package. I haven't been able to use it comfortably. I haven't mastered the food holder or any of the blades. It is GREAT to hear your uses for it.

I am going to have to try to get more comfortable with mine so I can sell some! LOL.

Love,
Rachel
 

pcjulie

Member
Aug 16, 2005
276
0
Me too!

I also had a hard time adjusting to the food holder. At first I was holding onto the part at the top that kind of wobbles when you hold it. Then I realized that you have to hold the base of the holder and use a finger to press down lightly on the top as the piece of food gets smaller. I hope that makes sense! :) Good luck! I now LOVE my US&G!
 

DebbieJ

Legend Member
Oct 6, 2005
10,895
2
The key is DON'T PRESS DOWN. You are really just guiding the food, not forcing it.

Once I learned this from a consultant with over $1 million in career sales, I have come to love my US&G.
 

spoiledchef

Member
Jan 8, 2006
386
0
The only thing I've found that the food holder doesn't hold well is CHEESE!!!!! It AGGRAVATES the mess out of me...any tips for getting it to hold the cheese? TIA
Sherrie
 

ChefNic

Veteran Member
Jun 22, 2005
1,048
1
cheese is the only thing I don't use the food holder for.
the grater blade won't slice my finger off!
 

gilliandanielle

Legend Member
Dec 1, 2005
6,076
2
I never use the guard for cheese either! When I am not as shows I slice whatever without it until I get close to the blade, then I use the holder to finish the last 5 or 6 slices. If you do a cucumber you'll look like and itiot using the food holder at the beginning! It will fall off the first slice! As for tomatoes, put them in the fridge for 10-15 minutes before you slice them and they will harden up a little. Don't leave them in there longer than that or they will get mealy and have the opposite affect. I don't know about anyone else but I don't have any luck with tomatoes on the julienne blade. I just slice them with the v-slice blade then chop them with a knife.
 
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