James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.
A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.
Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.
His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.
Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.
Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.
Deni Kitchen Electric Food Slicer | Stainless Steel Blade Pro II 14150
57 sec read
The Deni Electric Food Slicer Pro II quickly slices vegetables, fruits, and meats for sandwiches and salads and can be a great labor-saver in the kitchen, as well as a way to trim pounds and dollars by measuring accurate food portions. At the lower end of the slicer range in terms of power and design, the Deni might not meet everyone’s expectations.
The machine’s 7-1/2 inch diameter stainless steel blade handles the lighter jobs well. Easily sliced foods like apples, lettuce, and other cooperative items are well within its range. Meat slicing also should be an appropriate task for the Deni — raw meat works better if partly frozen so it cuts easily without deforming. Cutting slices of raw beef could be a different story if the roast is thawed and sags under the blade.
Hard deli sausages like pepperoni and salami usually work up well even on lightly powered slicers. These foods hold their shape and contain natural grease that lubes the cutting blade. The nemesis of a machine like the Deni Pro II is cheese. Cheese smears onto the blade and increases the friction. Pressing the feed tray forward harder exaggerates the problem, so work within the limits of the Pro II if you expect good results.
Cleaning the Pro II should be simple enough, but read and understand the manual and be very careful when removing the blade. Many removable parts could be washed in the dishwashing machine, but the body of the Deni Pro II must be cleaned thoroughly by hand.
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.
A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.
Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.
His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.
Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.
Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.
The Diamond Edge Pro knife and scissors sharpener from Smith Abrasives combines electric and manual sharpening systems for quick and accurate refurbishing of knives...
The Deni Electric Food Slicer Pro II quickly slices vegetables, fruits, and meats for sandwiches and salads and can be a great labor-saver in the kitchen, as well as a way to trim pounds and dollars by measuring accurate food portions. At the lower end of the slicer range in terms of power and design, the Deni might not meet everyone’s expectations.
