This suction-cupped, torture chamber-looking gadget is versatile, safe and -- the clincher -- it does what it claims.
The $25 Spirooli, with its three interchangeable blades, peeled and spiral-sliced everything Shelby County teacher and certified Chef Barrett Round (Twitter @chefezblue) speared on its spit.
"This is working quite well," Round said as he churned out curly fries from one potato. With a quick change of the blades, he spiraled potato chips out of another.
"Easy work," he said. "I could roll from an onion straight to cucumbers then carrots." As a matter of fact, he did: "They'd look great on a salad!"
Just one concern with the Spirooli: its lever.
On dense vegetables like cabbage, the lever's tough to negotiate. You have to choke up on it like a baseball bat in order to maintain leverage.
But when Round did that, he churned out perfectly sliced cabbage for cole slaw.
"Yep, I like it," he said.