Category Archives: Slicing Machine

Pleasure is a good company Murgia

Here is a tale of the Macedonian oaks once used by the Venetians for ship building, the single muscle from the pig’s neck, artisans and Slow Food. I am back in Puglia in an area known locally as Murgia knocking … Continue reading

Share
Posted in Apulia, Archaeology and Food, Puglia, Puglia / Apulia, Pugliese, Real Italy, Slicing Machine, Tripe, Venice | Tagged , , , , , , , , , , , , , , , , , , | 1 Comment

Mobile Speck Knodel & Strudel

After 15 or more years working in high pressure restaurant kitchens, with their long hours and back-to-back shifts, Franz Schinagl knew he had to break free from his last posting as chef at Asia de Cuba. “As exciting as it was, I became so thin and … Continue reading

Share
Posted in Alcohol, Austrian Cooking, Beef, Black Peppercorns, Blue Collar Gastronomy, Bread, Curing and Smoking, Good Potatoes, Onions, Pork, Rare Roast Sirloin, Salad, Simple Food, Slicing Machine, Stocks and Stock Making, Veal, Wines | Tagged , , , , , , , , , , , , , , , , , , | 5 Comments

Thick or Thin and when to Tip

‘Fick or Fin’ makes a difference. Forget the Beckhams as in the old London cabbie joke.Just concentrate on enjoying ham, roast meat, cheese, etc to the optimum by how it’s sliced. Continue reading

Share
Posted in Batterie, Blue Collar Gastronomy, French Markets, French supermarkets, Kitchen Equipment, Proscuitto Crudo, Slicing Machine | Tagged , , , , , , , , , , , , , | Leave a comment