Saying hello
Posted: Sun Oct 03, 2004 11:30 pmHi Guys, I've just filled in an order form for a sausage stuffer. I'm really fed up with the Kenwood chef it's great as a mincer but leaves something to be desired as a sausage stuffer I keep getting black heat contaminated meat around the spindle.
I've been making sausages by guesswork for about a year now and seem to be getting the hang of it and producing something near a good sausage now.
Thank goodness I found this site I've been searching for it for a year. Like many of you I make my meals from scratch (Bread ETC.) unlike a lot of you I live in the middle of London. I've noticed a lot of farmers on here so I can take advantage of you (not in a sexual sense) Only joking...
What I do mean is farmers know a lot about food production and when I need advice what a bank of knowledge there is to call upon.
Anyway this post is a way to introduce myself cheers M8s.
I've been making sausages by guesswork for about a year now and seem to be getting the hang of it and producing something near a good sausage now.
Thank goodness I found this site I've been searching for it for a year. Like many of you I make my meals from scratch (Bread ETC.) unlike a lot of you I live in the middle of London. I've noticed a lot of farmers on here so I can take advantage of you (not in a sexual sense) Only joking...
What I do mean is farmers know a lot about food production and when I need advice what a bank of knowledge there is to call upon.
Anyway this post is a way to introduce myself cheers M8s.
