All Recipes or Posts by Norbert
This classic mandoline found in restaurant kitchens all over the world is razor sharp and not for novices. One of the tools that are an absolute necessity in your Kitchen. I have and used one for the last 10 years and the blade is as sharp as ever. The instructions come in Japanese however I dont think you need them anyway, the slicer is very simple to use. Big stainless steel Mandolines have their place to in kitchnes too however for home use they can be clunky and often useless. The Japanese Mondolines are slim, sturdy, extremely efficient and easy to clean too. They are small in size so they are great to store away in a drawer, however remeber the blade is RAZOR sharp. My recommendation is to get a cut glove for slicing
Some chefs are saying it is the best and most dangerous Mandoline ever and for the price you cant beat it. On a scale from 1 to 10 I give it a 10. In rergards to Saftey user be warned, they are extremly sharp and are responisbe for many lost finger tips
You can purchase one at Amazon for around $ 20.00
It was over 40 years ago when Col. Tom Givan and Dr. Sam Woods realized the need for good, old-fashioned cured country hams in Murfreesboro, Tennessee. The two were reminiscing about coming home, getting into Mama Vic’s cabinet, and eating biscuits stuffed with Old Doc’s country ham. Col. Givan and Dr. Woods longed for someone in Murfreesboro to cure hams the way they did in the old days.
GW won the blue ribbon at the Tennessee State Ham show at MTSU in 1969, 1970 and 1971. Since Bob Woods has operated the hamery, it’s won the Grand Champion Ham at the Tennessee State Fair eight times between 1989 and 2006.
Curing ham hasn’t changed much at G & W Hamery, and Old Doc’s 68 year old sugar curing recipe is still hanging on their wall and their hams are carefully cured and smoked over apple a hickory wood. If there’s anyone in Murfreesboro to trust when it comes to ham, it’s the Ham Man Bob Woods. FYI G&W remains the only source in Rutherford County for a traditional country ham.
The hams are champion quality because they are cured the traditional way taking a whole year to be ready
I have a wonderful slices of salty aged Country ham from the Hamery in Murfreesboro in Tennessee in my refrigerator and the plan is to cook the next weeks a Southern breakfast: Hamery Fried Country Ham, Redeye Gravy, Spoon Bread and fried Eggs. How much more Southern can it get ?
The Hamery is open year-round Wednesday-Saturday, 9 a.m. to 3 p.m., at 411 W. Lytle St., Murfreesboro, TN 37130. For more information, call (615) 893-9712 or visit www.thehamery.com.