Randomness

[Gavster]

Looks a lovely starter. What’s for the main?

I have issues with this. Surely you will end up with bean run away due to being at a lower level than other foods. During scoop it will end to under and cause unnecessary stress during consumption.

My main issue is that I actively want the beans to interact with the rest, isn't that the point?

Exactly. I don't want the beans sitting on top of everything else from the kitchen, I want to be able to mix them in with other ingredients at an appropriate percentage, when the time is right. Sausages have always provided a suitable barrier for that purpose. Why re-invent the sausage?

[dinny_g]

I have issues with this. Surely you will end up with bean run away due to being at a lower level than other foods. During scoop it will end to under and cause unnecessary stress during consumption.

My main issue is that I actively want the beans to interact with the rest, isn't that the point?

Exactly. I don't want the beans sitting on top of everything else from the kitchen, I want to be able to mix them in with other ingredients at an appropriate percentage, when the time is right. Sausages have always provided a suitable barrier for that purpose. Why re-invent the sausage?

See also restaurants that place a sirloin or rib eye on TOP of your frites - thus reducing them to a lovely tasting mush. I want my chips crispy

[Gavster]

100%. This is a chef/plating issue, as opposed to a plate problem.

[dinny_g]

Why re-invent the sausage?

I refer that question to Mik ?

[mik]

Why re-invent the sausage?

I refer that question to Mik ?

Fair question. I guess some must have wanted a cylindrically shaped one instead.

[dinny_g]

Touché -

[Gavster]

Ahhh that'll be a niche Scottish lorne sausage reference, right?

[mik]

Ahhh that'll be a niche Scottish lorne sausage reference, right?

In Glasgow, if you ask for a roll & sausage you will (I'd say 9 times out of 10) get a roll with a slice (or 2 if you are lucky) of Lorne inside . If you want to be certain you'll receive what would be considered "normal" sausages outside of Jockland, you'd better ask for a roll & links.

[dinny_g]

Looking at the wikipedia description:

"The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices"

That doesn't sound a million miles away from a White Pudding

[Beany]

White pudding is more rusk and spices than meat in my experience, but that might just be a north of scotland thing - I've never, and I mean never, seen white pudding down here.

[dinny_g]

They sell Clonakilty white pudding in a few places - ASDA is the main place.

They also do the sausages which are lush

[nuttinnew]

https://www.google.com/maps/@35.717342, ... ?entry=ttu

[Jobbo]

Looking at the wikipedia description:

"The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices"

That doesn't sound a million miles away from a White Pudding

Maybe it should be called a pink pudding?

[nuttinnew]

That doesn't sound a million miles away from a White Pudding

[dinny_g]

FAO Rich B

[nuttinnew]

Please post the link to the full vid

[nuttinnew]

[Jobbo]

Saw this the other night - enjoyed it. It's not just a Rickroll.

[nuttinnew]

Racist.

[Sundayjumper]