FoodBanter.com - View Single Post - mincer

**Dave[_14_]**

bugbear wrote:

Giusi wrote:
"bugbear" ha scritto nel
messaggio news:gvCdndQLDNJlrYXVnZ2dnUVZ8qugnZ2d@plusnet...
Following my recent epiphany with coarse mince,
can anyone offer informed opinion on the performance
differences, either in use or result, between
the disc style mincers (e.g. spong)

http://i7.ebayimg.com/08/i/000/eb/f2/2de3_1.JPG

and the bladed mincers (e.g. porkert)?

http://www.alacook.co.uk/cat--Meat-M...t_minc_01.html

BugBear

Unless you go into business you'll never need anything more than what
you call a Sprong (in the USA it was a Gem) and the product is much
better than whirling blades. The blades engender stringiness. The hand
mincer is useful for loads of other things, too.

Sorry; I wasn't explicit in that second link.

*some* hand mincers have cutting blades (not disks)

http://www.alacook.co.uk/item--Porke...--MINCER5.html

It was the performance and behaviour of the
two kinds of hand mincers I was enquiring after.

So why have you posted to 2 other news groups that you didn't post to
before?

Dave