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sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Fri Dec 17, 04 1:12 pm Post subject:
You need some fairly fatty meat, skirt maybe? Horseradish might be good. Yes to the attachment question.

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Fri Dec 17, 04 1:14 pm Post subject:
Better get ordering

scarecrow

Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North

Posted: Fri Dec 17, 04 1:19 pm Post subject:

Twoscoops wrote:

Scarecrow - I have a Eko FW2684 mincer and stuffer from www.sausagemaking.org Which does the job. It isn't cheap (it has just gone up to about eighty quid) but I like it.

You had me until the 'its not cheap' bit. I'm a tight fisted mancunian don't you know!

Had a look at it though and it does look a good deal more robust than the ascot thing. And it minces as well (my wife says I'm the only one who minces in our kitchen!!

) so looks much better value.

Is it too late to get my letter of to Santa do you think?

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Fri Dec 17, 04 1:20 pm Post subject:
beef & stilton might be nice, or tomato, pickled walnut (never tried them meself), or plain with black pepper and onion.

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Fri Dec 17, 04 1:23 pm Post subject:

Twoscoops wrote:

plain with black pepper and onion.

Think I'll start with that, what's a fatty cut of beef then? (Don't know much about beef)

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Fri Dec 17, 04 1:23 pm Post subject:

scarecrow wrote:

[
Is it too late to get my letter of to Santa do you think?

You'll need to get on the phone. Franco isn't very good at returning emails, even if they contain an order, so pester him on the blower and if he's got one in stock you should have it in time to play with it over the holidays.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Fri Dec 17, 04 1:26 pm Post subject:

tahir wrote:

Twoscoops wrote:

plain with black pepper and onion.

Think I'll start with that, what's a fatty cut of beef then? (Don't know much about beef)

Could you just add some suet? I think it would work, not sure about the Halal rules.

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Fri Dec 17, 04 1:27 pm Post subject:
Dunno where I'd get halal suet from, will my rib of beef have surplus fat on it?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Fri Dec 17, 04 1:30 pm Post subject:
Probably not in my experience, cows just aren't that fatty. Could you ask the Welsh hook people? If you tell them what you want it for they might sort you out.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Fri Dec 17, 04 1:33 pm Post subject:
You could always pop some breast of lamb in there.

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Fri Dec 17, 04 1:35 pm Post subject:
A good rib should have plenty of fat on it, but it may be tricky to get at without cutting up the joint. You can now get 'vegetarian' suet - how much of an oxymoron is that!? Scarry - I got a mincer from Lakeland (about �25 I think) and it comes with a sausage nozzle. Not had any time to play with the sausage bit yet as I'm re-building to ground floor of my house at the moment.

scarecrow

Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North

Posted: Fri Dec 17, 04 1:36 pm Post subject:
What about some duck or goose, plenty of that nocking around at this time of year!

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Fri Dec 17, 04 1:44 pm Post subject:
I'll speak to Welsh hook

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Fri Dec 17, 04 8:07 pm Post subject:
Tahir, on the Kenwood chef you can use the mincer with a sausage stuffing attatchment.

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