plandon

A little puzzle troubling my mind is regarding cooking sausages commercially. On the south coast of England is a pub popularly known just as "The Sausage Pub". It's menu consists simply of only (only!) 54 different types of sausages, mash, mushy peas and gravy. The food is on your table in 10 or 15 minutes. My puzzle is how on earth they do that? How on earth can they even hold 54 types of sausages thawed out? What's the magic? How do they cook them? Any professional chefs want to have a guess how to do this?

In the Daily Mail today Shark Fin Row Boils Over http://www.dailymail.co.uk/news/article-11...boils-over.html Shark Fin has triggered an exchange of ear-splitting emails between Lord Antony Rufus Isaacs and Hong Kong entrepreneur Sir David Tang. My tuppence worth is that I think that Lord Anthony should beggar off to a vegan restaurant and eat his wheatgrass

I have just received my free sample of N-Zorbit Maltodextrin from National Starch (UK). thanks to this forum for the tip! It is an enormous bucket containing 1Kg, and it arrived by freight lorry in a gigantic box. The literature with it says that it is available in 56lb sacks, 200Kg pallets or larger bulk quantities are available - hehe My first attempt was to mix 1 tsp of black olive oil with 1 tsp Zorbit and gradually adding more and more until I had added 3 tsp of Zorbit. The result was disappointing. It became a brown paste and tasted slightly chemical. Maybe my black oil had absorbed some water. I didn't robot coupe the paste nor pass through a tamis but it didn't look as if that would help. Black Olive Oil Destone black Kalamata olives (not the dyed black ones) by bashing with a saucepan and pick out the stones. Dry in an oven at the lowest setting until stiff but not crisp (6 hours+) Put in a blender and almost cover with good olive oil. Liquidise. Pass through a very fine sieve - leave to drip a while and press with a spoon to get the most out.