tag:blogger.com,1999:blog-12311172.post1138396715097496790..comments2023-10-13T07:19:02.789-03:00Comments on Bugigangas: Cashew Cheese Redefined--jennahttp://www.blogger.com/profile/02613132276745441850noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-12311172.post-76019200669032532892008-11-30T08:21:00.000-02:002008-11-30T08:21:00.000-02:00Julie...I just use an old-fashioned tower grater. ...Julie...<BR/>I just use an old-fashioned tower grater. It takes forever on the teeny tiny holes (sometimes I feel like I'm making juice!) but with enough patience, you get a super fine carrot mush. I think what I'm probably using is the hard cheeses side (for parmesan, etc..) so maybe that would work for your Chinese dish. Good luck!--jennahttps://www.blogger.com/profile/02613132276745441850noreply@blogger.comtag:blogger.com,1999:blog-12311172.post-45551215883851268212008-11-29T12:30:00.000-02:002008-11-29T12:30:00.000-02:00How does one acquire very finely shredded carrots?...How does one acquire very finely shredded carrots? There's a Chinese way to cook carrots that I lust after, but I can't figure out how they end up with a million little carrot slivers.Juliehttps://www.blogger.com/profile/10165919231944364247noreply@blogger.com