The **Now Eating** Thread

R.O.S.S.I said:
How does it stack up to Bury Black Pudding Company which is highly regarded also?
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IIRC Bury is a more English style and therefore has big lumps of fat in it which I've never been a fan of compared to the finer ground stuff you find in Scottish style recipes.
 
i do like a good black pudding.


anyway a proper nice breakfast kipper, spinach in cream cheese and a couple of eggs (cooked badly)

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Clov!s said:
Never liked steak burgers, we had burger king today and for 3 meals we paid £27 :eek:
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I must admit, I did find them a bit tough going, very dense.

It's a bit like sausages. You get people saying how good 95% meat content sausages are, but the fact is, they are not as palatable as 75-80% sausages that have a nice bit of rusk or oats in.

In future I think I will stick to plain old lean mince burgers.
 
Indeed - having a binder for sausages is a good thing. You want something that will help bind the fat and water in some kind of emulsification. That said, a decent amount of fat is (at least) equally important.
 
and yet one of the greatest sausages is boerewors which usually has no binder,
and you certainly don't need 20+% binders like suggested.

even supermarket sausages are generally 90+% meat these days and are better than they've ever been. Tesco one are like 97%

richmond sausages are not needed and do not taste great.

anyway stuffed some chillies with cream cheese and mozzarella, wrapped in bacon and baked, with a side of coleslaw.
 
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Richmond needs adding to the swear filter :p

I agree that supermarket sausages are better than they've ever been but that doesn't mean they're close to a really pro sausage.

There's definitely a lot to be said for styles of sausages (e.g. boerwors) that are awesome and don't have a binder but I suppose what I'm saying is that in terms of "from an ideal cooking point of view" adding some kind of binder has proven benefits. That's not to say that there aren't many examples of amazing sausages that don't use a binder but in terms of designing a recipe that hits the spots for tastiness, juiciness, etc.....a binder of some kind is beneficial.

It's all about understanding what the fat and protein does at various temperatures and then utilising that knowledge to deliver the best result.
 
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Went for lunch at McDonalds today. Tried the bacon clubhouse double, which was nice. And I also tried a menu hack I found online. It combines a plain mcchicken sandwich with the mozzarella dippers, topped with the salsa that comes with the dippers. Lovely!
 
It's clear to me that some of you need educating about high quality nutricious food. But enough of that, I'll just finish my lunch.

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