Harvey's Bristol Cream Sherry is a deeply rich sherry, Taylor is OK for a domestic product, but doesn't have that intense flavor profile and I don't think it is quite as sweet, though I can't find a sugar content for it online. I prefer a dry sherry for cooking rather than a cream sherry.
As kids, we used to use the meat grinder to grind up meat, onions and potatoes for corned beef hash. I think we've got a meat grinder like that from some auction but I don't know where it is and I doubt we've ever used it.
My wife noted that the chicken salad recipe is best with white meat, so I did a 9 1/2" chicken pot pie, but I've still got a good sized bowl of chicken to do something else with.
