Old windable mincer

I’m still using the hand grater I’ve had for 50+ years. Bought fancy ones and have a flashy food processor but nothing works as well. You just have to be careful not to grate your fingers!

Memories of my mum mincing up leftover lamb roast to make shepherds pie. She put meat and onion through followed by some bread to clean the mincer (and probably ly pad the meat out). If I was lucky I got a small amount of tje meat and some of the minced bread - which would be onion and meat flavoured - to nibble on.

I have two clampable hand mincers. The big cast iron one was my grandmothers, the smaller cast one was my Mums. Both still work perfectly, though I don't use them often. Last used the big one for mincing meat for our dog when he was a puppy. Never tried them for veggies, but I really can't be bothered with making vegetables look fancy!

I also have my GMs cast iron apple peeler/corer that clamps to the worktop and does a great job. The blades can be removed and sharpened. I bought a new one from Lakeland a couple of years ago but it's nowhere near as good, too lightweight. We have two large apple trees so we do a lot of peeling every autumn!

I think you would find it would squash it up so much that it was effectively mashed.

I've had meals involving spiralised courgettes a couple of times, it was pretty awful. I do have sliced runner beans replacing come of the pasta in my spaghetti bolognaise though!

I tend not to mince food up but have a couple of really good sharp knives that fit my hands very well and I dice up stuff and it suits me ok. Have learnt a new thing from I think it was the biker blokes and that was to cut an onion in two and then hold it with one hand but really fold you fingers inwards and then put the hand on top of the onion and chop away. The weight of the hand stops it moving but your fingers are well away from the flashing knife. As I love onion and just about any casserole or roast has onions of some description in it has been a good safety tip. As I now live alone , it doesnt seem worth the faff to get a machine out to do things and so go back to a lot of simply chop things up. I always did have - and still do - one of those little mouli hand graters where you had a little box style thing on top of the circular bit with a handle. Very simple to put together and take apart. No grazed fingers or half an hours cleaning it! I find it useful for many things. a quick whiz with some cheese going a bit hard and there is your grated cheese topping. did good shredded carrots , but as I say a very sharp knife and a good chopping board seems to be the best for me. I like my coleslaw fresh and just made and have the ingredients and quite enjoy making it, so can change my mind up until the last minute. always have celery, and carrots and lots of other veg so it is a matter of what I fancy and see what appeals for that day. .

I taught children who had special needs. We combined a history lesson with one on the organs of the body. My butcher supplied me with a heart, liver and lungs which we examined by blowing down the windpipe and poking our fingers in the arteries of the heart: a very enjoyable biology lesson. Afterwards, we minced everything up in my mum’s old. Mincer with onions and herbs then wrapped the mixture in
sheets of cawl to produce faggots. Amazingly, even though the kids knew what they were made from, they all devoured
them. I must admit, mincing the heart was a bit grim because of the tough bits. One of my favourite lessons ever.

GagaJo

Hahaha, this title put me in mind of a good gay friend of mine.

tee hee!

Blimey Severnside what a lesson!
Very cross curricular!

Severnside I think that would make me vegetarian. However I did in far gone days. I used to buy a tongue and press it, I wouldn’t do it now though.
I always used my old mincer to mince the remains of the Sunday joint and make a pie. Then I got rid if it. It was extremely good, I think a lot if the basic equipment is. I had a Kenwood chef, but hardly used it because of all the parts and washing up, I gave it to the charity shop.
Madeline, I would love to chop an onion finely and quickly like the chefs do on tv, so fast and some not looking at what they do, I would be in accident and emergency. I’ve grated fingers and knuckles and cut myself more times than I can count.