The Wif has me making chicken cordon bleu. I’m thinking I need to bucks a press next time to do the flattening. It’s be good for schnitzel and something else she said but it was some language I don’t speak. Something Mediterranean with lamb and rosemary.
I figure a foot per side, one inch retaining walls, half inch thick. Add a replaceable bottom plate, and I could build a cider press. Should make the retaining walls a bout taller, call them six inch. Have a block system for setting the height of the finished product. Probably drop back down to eight inches per side. Cherry or maple maybe?
Do I want to go with a screw or bottle jack mechanism? I’m going to say screw. I don’t need two thousand pounds of pressure, just even pressure across the meat.
Peter's stuff.