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On Mon, 27 Mar 2006, Richard van Oorschot wrote: >> >> >> it has to be said i read that section the other day aswell after having >> looked at http://www.sausagemaking.org/ since i was thinking baout getting >> a mincer anyway. hmm mincers. > > > That's what got me started, buying a real Porkert (tm) nr 5 mincer at the > end of last year. It's a miracle of old Czech technology, just well fitting > steal and raw human power combined to make good mince. Finally I'm rid of > the rubbish shops sell as mince. But now I'm dreaming of homecured chorizo > and other wonderful animal remains goodness. I was looking at mincers the other day after discovering that 250g opork belly is barely enough to get the butcher's industrial mincer to start goiing... My only concern is cleaning them - how easy are they to take apart/wipe down/other method of cleaning that escapes me? I have a rocking cook shop down the road with a selection of big chunks of metal with handles attached... billy -- I'd tell you what kind of biscuits he'd prefer, but if I don't it at least gives them a conversational gambit if he says yes to the tea, and it'll keep some mystery in their life if he declines. Billy Abbott billy at cowfish dot org dot ukThere's stuff above here
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