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Category Archives: Slicing Machine
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
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 Advantage Austria, Apples, Asparagus - white or green, Austrian Wine, Bermondsey, Bodo's Schloss, Chef Karl Eschlboek, Fergus Henderson, Franz Schinagl, Knodel, Marco Steiner, Nuernberger Sausages, Oma's, Raisins, Schnitzel, Speck Mobile, St John Bakery, Stroh Rum, Strudel
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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
Posted in Batterie, Blue Collar Gastronomy, French Markets, French supermarkets, Kitchen Equipment, Proscuitto Crudo, Slicing Machine
Tagged Ardennes Ham, Berkel Slicers, Black Forest Ham, Blue Collar Gastronomy, Gennaro's Delicatessen, Genuine Balsamic Vinegar of Modena, Grana Padano, Italian cooking, kitchen utensils, Mountain Cheeses, Pancetta, Parmesan, Simpson's-in-the-Strand traditions, Tipping
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