I am annoyed with my favorite cookbook, "The New Best Recipes" from the editors of Cook's Illustrated. Their recipe for scalloped potatoes claims that 1/8 of an inch is the ideal thickness for the potato slices, but it instructs the reader to use a mandolin or a food processor to cut the slices because "you will not be able to slice them thin enough" with a knife.
"Will not"?! Not even a "will probably not" or a "may not"? How dare a cookbook tell me what I can or cannot do? How does it know how well I can handle a knife?
Outraged, I proceeded to slice 5 lbs of potatoes into 1/8-inch thick slices using my trusty Global knife. I totally rocked those potatoes! Take that, cookbook!