Easy vegetable "linguine"
This afternoon I was concocting a recipe-less, soup version of franks and beans. When it was about done, I realized I wanted more vegetables, so I finely chopped celery leaves and a stalk, and wanted carrots, too, but since the rest didn't need more cooking, I wanted the carrots to cook quickly. I peeled them and was reaching for the grater when I thought better of it, and just started moving the peeler back and forth over an area of 1" to 1-1/2", as fast as I could, while rolling the carrot. What I got were some shorter pieces but mostly long, linguine-like strands, which broke up when stirred into the thick soup. I was using a Messermeister serrated peeler, so the strands were nearly transparent and not wide - at the end I tried with an ordinary (Oxo) peeler and got slightly thicker, fettucine-width strands. I'm sure this technique isn't new, but I haven't seen it before. It went a lot faster than shredding on a box grater or making julienne slices. I'll use this from now on when making vegetable slaws.
I've a serrated peeler as well that makes long strands about 1/4in x 1/8in (guesstimate) It's a perfect size for making pickled carrots (with jalapeno, garlic, etc) - a great side for any meat or atop a sandwich. It's great and fast for slaw as well.
I bought the peeler by accident - I would have never believed it would become so useful.