[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.

A recipe can be found here for those that want to know what we are 
talking about:


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.

More information about the Sca-cooks mailing list