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Old 08-26-2014, 05:05 PM   #31
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wow, very nice, craigsy!

how do you grind and stuff your sausage? i bought a lem meat grinder with sausage attachments a while back but have yet to use it.
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Old 08-26-2014, 08:44 PM   #32
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Originally Posted by buckytom View Post
wow, very nice, craigsy!

how do you grind and stuff your sausage? i bought a lem meat grinder with sausage attachments a while back but have yet to use it.
Right now we are still using the KA attachment. Just before the 4th of July, I purchased another stick burner, Horizon 16 Classic from Bass Pro. While waiting for them to process the paperwork, I checked out the LEM grinders and stuffers. I'm getting into charcuterie, so will need something beyond the KA.
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Old 08-26-2014, 09:07 PM   #33
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PS ... About the cheese in this recipe. I assume the 1/4 cup cheese in the ingredient list should read 3/4 cup cheese, since the instructions add up to 3/4 cup of cheese.

Gruyere Puffs with Roasted Garlic-Tomato Sauce € Recipes € Hubert Keller

Disappointing that a professional recipe should have such an error.
Yes, it is 3/4. I was using my tablet because I didn't want to mess up the book and noticed that so checked the book. The book has the 3/4. Whoever transcribed it for the web site messed up. Unfortunately, I forget to mention it once I had actually made them. Good catch and sorry.
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Old 08-26-2014, 10:36 PM   #34
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Yes, it is 3/4. I was using my tablet because I didn't want to mess up the book and noticed that so checked the book. The book has the 3/4. Whoever transcribed it for the web site messed up. Unfortunately, I forget to mention it once I had actually made them. Good catch and sorry.
No apology necessary med. Like you, I figured it out but if I were a chef of his caliber he should appreciate my email bringing the error to his attention. Then again, he may not give a flip. We'll see.
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