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LOUSANTELLO
- Forum Enthusiast
- Posts: 573
- Joined: Fri Dec 18, 2015 23:35
- Location: Chicago
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by LOUSANTELLO » Thu Aug 11, 2016 14:26
Whatcha think? Fresh Italian Sausage. 3/16" or 3/8" Grinding plate?
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Bob K
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- Location: Northwest Ct
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by Bob K » Thu Aug 11, 2016 14:49
3/8 (10mm) Plate gets my vote !
Hey Lou is there such a thing as a blank calculation template for sausages in a excel spreadsheet ?
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LOUSANTELLO
- Forum Enthusiast
- Posts: 573
- Joined: Fri Dec 18, 2015 23:35
- Location: Chicago
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by LOUSANTELLO » Thu Aug 11, 2016 14:55
I always use 3/8, but I have a buddy who's wife thinks it's too coarse and the local butcher uses 3/16.
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LOUSANTELLO
- Forum Enthusiast
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by LOUSANTELLO » Thu Aug 11, 2016 14:56
as far as a blank template, what are you looking to do? I can help with whatever you need.
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Bob K
- Moderator
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- Location: Northwest Ct
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by Bob K » Thu Aug 11, 2016 15:12
I am trying to convert some recipes to be able to calculate the amount by just typing in the total meat weight, instead of calculating by hand each time.
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Bob K
- Moderator
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- Joined: Sun Jun 02, 2013 15:16
- Location: Northwest Ct
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by Bob K » Thu Aug 11, 2016 15:16
LOUSANTELLO wrote:I always use 3/8, but I have a buddy who's wife thinks it's too coarse and the local butcher uses 3/16.
If it was me I would tell her to get it from the Butcher
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LOUSANTELLO
- Forum Enthusiast
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- Joined: Fri Dec 18, 2015 23:35
- Location: Chicago
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by LOUSANTELLO » Thu Aug 11, 2016 15:40
Send me the recipes and I will setup the fields for you. At that point, all you have to do is input the grams of meat.
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Bob K
- Moderator
- Posts: 2232
- Joined: Sun Jun 02, 2013 15:16
- Location: Northwest Ct
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by Bob K » Fri Aug 12, 2016 15:33
Thank You Lou!