[Sca-cooks] OOP - Weird little question for our UK-Heritage members
Johnna Holloway
johnnae at mac.com
Wed Feb 11 14:18:20 PST 2009
It's blogged about so yes mouli's are used in such a fashion:
Because parsley is so often minced, the herb has developed its own line
of kitchen
<http://www.sallys-place.com/food/columns/fussell/parsley.htm#> hardware
and impassioned ritual. For years I refused to use the efficient
hand-cranked Mouli parsley grater because I liked the ritual of
scrunching sprigs of curly-leafed parsley together and chopping them
with a knife, either the old-fashioned double-handed chopper or a
Chinese cleaver.....And I have a friend so obsessed with parsley that he
keeps a mini spin-dryer exclusively for drying parsley leaves and a
special rolling chopper for cutting them.
http://www.sallys-place.com/food/columns/fussell/parsley.htm
A recipe can be found here for those that want to know what we are
talking about:
http://www.deliaonline.com/recipes/english-parsley-sauce,1160,RC.html
Johnnae
Phil Troy / G. Tacitus Adamantius wrote:
> snipped It included some discussion of using a Mouli hand grater --
> the kind with a little rotating drum that you turn with a crank handle
> to grate things like stale bread, cheese, nuts, etc. snipped Is this
> just an example of a screenwriter who can't cook, or is this a genuine
> practice? It seems to me it could go either way.
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