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?
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
Re: Randomness
Posted: Thu Dec 07, 2023 12:37 pm
by Gavster
100%. This is a chef/plating issue, as opposed to a plate problem.
Re: Randomness
Posted: Thu Dec 07, 2023 12:56 pm
by dinny_g
Gavster wrote: Thu Dec 07, 2023 11:55 am
Why re-invent the sausage?
Gavster wrote: Thu Dec 07, 2023 11:55 am
Why re-invent the sausage?
I refer that question to Mik ?
Fair question. I guess some must have wanted a cylindrically shaped one instead.
Re: Randomness
Posted: Thu Dec 07, 2023 3:04 pm
by dinny_g
Touché -
Re: Randomness
Posted: Thu Dec 07, 2023 3:41 pm
by Gavster
Ahhh that'll be a niche Scottish lorne sausage reference, right?
Re: Randomness
Posted: Thu Dec 07, 2023 3:48 pm
by mik
Gavster wrote: Thu Dec 07, 2023 3:41 pm
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.
Re: Randomness
Posted: Thu Dec 07, 2023 4:27 pm
by 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
Re: Randomness
Posted: Thu Dec 07, 2023 5:27 pm
by 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.
Re: Randomness
Posted: Thu Dec 07, 2023 5:29 pm
by dinny_g
They sell Clonakilty white pudding in a few places - ASDA is the main place.
