Hi Sheldon, well I just kind of do anything that takes my fancy.. I am
however at a disadvantage again when you speak of a meat grinder...we have
meat mincers, or wooden mallets with raised knobs on them, to pound meat
thinly, like a steak or even chicken if you needed a thin piece to roll up
around something else.

Further in the messages I give a potatoe recipe that can be used as an
alternative to plain old boiled or mashed/creamed potatoes and also I give a
recipe I use for a good coating batter.

We have some silly names over here for recipes...like in Yorkshire they are
famous for their Yorkshire Puddings, and not like you would expect, with
icecream or custard, these are eaten with Roast Beef and vegatables and
gravy. Of course I didn't think about it until my youngest son
said...'''Gravy..on yorkshire puddings''' I had to explain to him then that
this is what they were called, mind you he'd eaten them for years...lol.

I think the nearest thing we may have to your meat grinders are mincers,
where they are clamped to a table and once put together pieces of meat and
onion are placed in the top, the handle turned and out comes finely minced
up meat. These have been replaced over here by processors and shop bough
minced or ground beef. Not the same...not to me anyway, they are full of all
sorts of meal type stuff and I'd rather do my own. Ever had Rissoles?? an
old war recipe passed down is to take minced beef and onion, or ground mince
and onion and cold mashed/creamed potatoes, and make them into balls then
flatten them into discs about half an inch thick, and fry them.. serve with
any veg...bubble and squeak comes to mind, and fried egg....bubble and
squeak is sadly not made very much over here anymore either, a way of using
up left over cold mashed potatoes and cold cooked cabbage, mix the two
together place the whole lot in a hot fry pan, with a scant amount of oil,
and fry, a tin or enamel plate comes in handy here, as you make the bubble
and squeak fill to the edges of the pan, and place the plate over the top,
then turn the pan, so that the B and S is now on the plate, and shuffle
this back into the pan so that the bottom is now able to brown...not
everyones idea of a good meal, but nostalgia plays a part in this food item
for me, and the smell takes me back to childhood...lol

Cheers....Cher



"Sheldon" > wrote in message
ups.com...
>
> cher wrote:
> > Hi list, I belong tomany lists, not all cooking related, so I'm not
> one to
> > lurk, but come straight in, hope that's ok for folks out there..lol
> So
> > first of all, my name is Cher, I live at the bottom of map of
> England, in
> > the county of Wiltshire. I love cooking and messing about. I
> couldn't
> > boil an egg when I was in my teens...lol. But marriage and children
> and
> > grandchild come along, and somehow you look back and realise just how
> much
> > you've learned....don't you? Well I have at least. One thing I
> have
> > learned is that I love kitchen gadgets, and have tons of them, from
> bread
> > makers to mixers and processors down to small items like garlic
> presses..
> >
> > what is your favourite gadget? I think mine has to be the electric
> whisk,
> > where would I be without it? nursing a sore wrist I expect, lol.
> The
> > balloon whisk too....I couldn't live without that, and have various
> sizes of
> > them.
> >
> > Who knows someone may post something I've never heard of and just
> have to
> > have.
>
> Every real cook has a meat grinder... no more mystery meat, know what
> and who you eat... and aside from the typical culinary endeavers one
> never never knows when they need to dispose of a body. So, Cher, I'm
> really interested in hearing the titillating details of your "messing
> about".
>
> Sheldon
>