On Feb 16, 1:35 pm, "mm" > wrote:
> On Feb 16, 8:25 am, "Remsleep" > wrote:
>
>
>
> > "mm" > wrote in message
>
> oups.com...
>
> > > So what is my alternative to makign grind chicken meat, in small
> > > amount (cooking for just one person; I don't like to eat the same
> > > thing again and again in a row and so I make multiple dishes at a
> > > time). There will be mainly 2 dishes with this meat: Thai style stir
> > > fry with basil and making pot stickers.
>
> > For small quantities, take two sharp cleavers or heavy chef's knives, and a
> > large, strong cutting board and go to town on the meat. You can make it as
> > fine or as coarse as you want, and it's a great way to release your
> > energy/frustration.
>
> I think it was you who gave me that same tip back then but I already
> placed an oder at that time. Unfortunately, I don't have a habit of
> taking out of others (including on things) out of frustration. And I
> don't have the masculine strenght that you have to use cleaver. I
> don't want to cut my finger off
>
> I wish people had given me tips about washing in dishwasher versus
> hand wash requirement instead of telling me that Back To Basiss modee
> 4500 works fine, etc. It is not fine for me. It is a pain. Wish I had
> bought the Maverick one and have the option to put in dishwasher.
>
>
>
> > Remsleep

If you have a KA mixer, the meat grinder attachment works just fine.
It's easy to clean by hand... and it goes in the dishwasher. There is
also a stuffing tube; useful if you want to fill pasta shells or
casing. I use mine for simple sausage making, reducing meat to paste
for ravioli, etc... but also find it is great for coarse hummus and
harissa... There's a lot you can do with a grinder besides grinding
meat <g>.

Also... there is a great smoking/preserving book "Charcuterie" (check
your library) that has tailored most of its recipes for the KA
grinding attachment. So... about 200 pages of useful ideas... I
learned to make terrific bratwurst for example.