susanrlin at gmail.com
Tue Aug 24 17:06:34 PDT 2010
For me the texture difference was not enough to encourage me to spend all
that time chopping. At least not for a big project - for a smaller scale
project I might be convinced.
On Tue, Aug 24, 2010 at 5:45 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:
> Susan Lin said:
> <<< All I can say about cut vs. ground is that with my KitchenAid making
> sausage is a whole heck of a lot faster than cutting all the meat by hand
> although I have done both. >>>
> You didn't notice any texture differences?
> Another Florilegium file on this subject of chopping meat which might be of
> minced-meat-art (11K) 2/13/98 "Paste en Pot de Mouton" by Anne-Marie
> Rousseau. Period minced meat and onions.
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
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