Julienne peeler verses Spiralizer?

I have a hand-held spiralizer which leaves a core of vegetable unspiralized and I'm fed up of having to slice it up separately, so have reverted to using a julienne peeler for courgetti and a normal peeler for a tagliatelle shape. As @lovinglife says, it depends how much you use it - I only use it as a pasta replacement when my Husband's having pasta. I haven't got much storage space either, so it's not for me. The peelers are a lot easier to wash as well! Mind you, if you don't watch what you're doing, you might get some extra "sauce" added - still, you could use it as opportunity to do a blood test!

I was watching silly TV in bed last night and was watching somebody trying to sell an electric spiralizer- it was hilarious - he couldn't get it to work properly and bits kept falling off it! I'm sure they made loads of sales!

Let us know how you get on!

I agree with @lovinglife and would add that I think the spiralizer gives a more spaghetti-like texture than the peeler and uses more of the veg. This link might explain it better

http://www.busyinbrooklyn.com/tag/spiralizer-vs-veggetti/

I use my food processor for bigger batches, although "spaghetti is limited to the size of the feeder throat, as it has to be grated lengthwise.

For smaller (but increasingly bigger) batches, I bought one like this: http://www.ebay.co.uk/itm/Vinsani-3...197475?hash=item51d8c5dfa3:g:zuEAAOSwcBhWU0Am It's actually far better than I thought it would be, and it copes with tougher veggies like swede or carrot extremely well. I didn't want a big footprint because of all the same storage reasons everyone is citing.