Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Peripatetic Phil on August 23, 2012, 01:21 PM
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Made myself a sausage sandwich this morning (up very early, so felt I deserved breakfast for once in my life) and was terribly disappointed to discover that my sandwich had no flavour. As the sausages were my normal choice (Richmond Pork, which I love because they are completely homogeneous and have no obvious traces of meat in them at all), I coud not explain it, but simply gave the sandwich a good grind of rock salt, at which point the flavour improved enormously and I enjoyed the remainder of my breakfast (swimming in butter and dripping, and washed down with half-a-pint of Channel Islands' milk).
Breakfast over, I set out to do some research. Typed "salt" + "sausages" into British Google, and back came page after page condemning Richmond as the very devil incarnate : "OVER TWO GRAMMES OF SALT PER PORTION" screamed page after page.
So I went outside and read the packet. "Less than 2% salt", it said. "1.1gm/40gm cooked weight". So here's what I think has happened. Richmond have listened to the moaning minnies of this world, and reduced their salt content. As a result, I can no longer detect any flavour in them. And as a result of that, I have to give them a good grind of rock salt in order to make them edible. And as the chances of "a good grind of rock salt" being less than 2gm are vanishingly small, Richmond (by reducing the salt content of their sausages) have caused me to increase my salt intake -- until today, a sausage sandwich was one of the very few dishes to which I never felt it necessary to add salt. So, thank you very much Richmond, for listening to the moaning minnies, rather than having the guts to tell them to stick their reduced salt intake where the sun don't shine. NOT.
Rant over.
** Phil.
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Barbaric! ???
Heinz Spaghetti Hoops seem to have been tampered with over the years also, I'm sure they used to have a small amount of cheese content! :'(
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I love salt but due to a congestive fluid retention condition I have to cook low sodium. However after a few weeks, you don't miss the salt if you wean yourself off gradually. Comes a time that you get a curry from the t/a and all you can taste is salt that overwhelms everything.
For an extra zing, lime juice or tamarind, extra garlic and ginger etc really takes up the slack. However sometimes I must admit I fall off the salt wagon, but then go for a few k power walk and get a sweat up to dispose of some of it. 8)
Edit: dripping and lard are great. Heart attacks were very rare until the aftermath of the Second World War when most of the animal stocks in Europe had been destroyed and they introduced veg oil and margarines. My Granddad had a heart attack in the 1950s and they didn't even know the word - he had a "thrombosis" and students used to come and look at him in the hospital as a curiosity.
(http://i678.photobucket.com/albums/vv144/BribieG/lard-1.jpg)
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Made myself a sausage sandwich this morning....[snip]....the sausages were my normal choice Richmond Pork
May I suggest you give these beauties a try: Porky Whites (http://www.porkywhites.co.uk/our-sausages/index.html) I promise, you will never look back!
There is nothing finer than a couple Porky Whites betwixt 2 farmhouse door stops oozing with butter, except maybe 3 Porky Whites. :)
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These days I limit my salt intake to about 4 to 5 grams/day due to me being in the pre-hypertension category.
I agree that you get used to less salt and then some food can taste too salty. I've just done 2 weeks in Menorca and found chicken kebabs etc. to taste too salty for my new palette.
Then again I was eating some beans on toast at home and immediately noticed the beans tasted awful.
Sure enough my wife had bought the low salt/low sugar variety. I would rather eat them less often and enjoy them than eat beans that taste of cardboard.
Cheers,
Paul
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May I suggest you give these beauties a try: Porky Whites (http://www.porkywhites.co.uk/our-sausages/index.html) I promise, you will never look back!
I fear they aren't going to work for me, Malc, much as I would like them to : this is what Messrs White say --
We only ever use belly and shoulder of pork and we keep the pork coarsely chopped. (my emphasis)
That is the antithesis of Richmond : they mince their pork so finely that even the cell walls are ruptured, and that is just how I like them -- finding "bits of pork" in my sausage is one of the (few) horrors of travelling in continental Europe !
** Phil.
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Hi Phil, I can promise that whilst they say they coarsely chop the meat, I don't feel you would be put off by this. The sausages contain 85% Pork and are a meaty bite through and through, quite different to a French sausage.
Given that a 6 pack is only around 2.60 a pack, it's worth a go surely?
We used to buy Richmond until I started becoming more conscious of the rubbish that goes into sausages. We dropped Richmond like a bad habit and went on a hunt for the perfect banger. When Porky Whites were introduced into the supermarkets we gave them a go and haven't looked back since.
Check out the Roasted Cumin & Garlic, makes for a tasty toad-in-the-hole!
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Given that a 6 pack is only around 2.60 a pack, it's worth a go surely?
OK, I'll have a punt, but if I don't like them you can expect five frozen sausages by 1st class post ! (And don't blame me if they defrost on the way ...).
Check out the Roasted Cumin & Garlic, makes for a tasty toad-in-the-hole!
Now you're /really/ pushing your luck :)
** Phil.
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OK, I'll have a punt, but if I don't like them you can expect five frozen sausages by 1st class post !
Lol, I hold you to that :P ;D
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Why did you have to go outside to read the packet? ???
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Good news Phil, said sausages are only 2 of her majesties finest pounds at ASDA and as of tonight's meal, very much worth every penny!
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Why did you have to go outside to read the packet? ???
Er, Breakfast over, I set out to do some research. Typed "salt" + "sausages" into British Google, and back came page after page condemning Richmond as the very devil incarnate : "OVER TWO GRAMMES OF SALT PER PORTION" screamed page after page. So I went outside and read the packet.
The research was conducted from my living room, which is where my workstation lives; I went outside /of the living room/ (to the kitchen) in order to read the packet ... But I'm not sure you really wanted to know that !
Good news Phil, said sausages are only 2 of her majesties finest pounds at ASDA ...
Well, there's a coincidence. For reasons I am not entirely sure I should go into, I was planning to visit Asda tomorrow (despite it being a lot further than Waitrose), for one reason and one reason only : Asda sell (whisper this very quietly) the 78p tins of P@t@k's c@ncentr@ted c@rry s@uc@ that a certain gentleman presenting himself as "Impecunious of the Wyre" was advocating with a slight excess of enthusiasm in another thread (http://www.curry-recipes.co.uk/curry/index.php?topic=8749,0), and as said tins have received rave reviews in fora with rather less tunnel vision than this one, I though I would get a couple and give them a go. I don't expect them to be up to home-made BIR standards, but if they're not I've lost just over GBP 1-50 (plus petrol) and if they are, well, I will have learned something ... And I'll also have acquired a pound of Mr Porky White's finest into the bargain !
** Phil.
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I thought you meant literally outdoors. Not to worry.
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About a year ago there was a small item on the news about scientists announcing that the latest research on salt revealed that the dangers of consuming more than the government recommended daily amount were not only exagerrated, but that salt is so important to our health that we should be more worried about not consuming enough! (Apologies for posting a Daily Mail link, but I think the news item was based on this: http://www.dailymail.co.uk/health/article-1383393/Salt-intake-drop-increase-chances-heart-disease.html (http://www.dailymail.co.uk/health/article-1383393/Salt-intake-drop-increase-chances-heart-disease.html))
As a lover of salt this naturally piqued my interest, so I conducted some more research. I won't repeat it all here, but it's well worth having a paff around the net as there's no shortage of interesting information (such as this, for example): http://chriskresser.com/shaking-up-the-salt-myth-the-dangers-of-salt-restriction (http://chriskresser.com/shaking-up-the-salt-myth-the-dangers-of-salt-restriction)
As with anything health related, we must of course make our own decisions, based on our diet and lifestyle, etc. For instance, if you live entirely on processed packaged foods, then you're more than likely to be getting plenty of salt in your diet, and probably don't need to add any more. On the other hand, if you live on a raw food diet then you'll probably benefit from adding salt to your food.
And so on...
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Why did you have to go outside to read the packet? ???
Same here, I thought Phil was just making the most of the latest beautiful weather we've been having before the
Bank Holiday rain sets in? :-\
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Salvador, I noted the Paleolithic link there. Are you interested in Paleo yourself? I used to follow it quite strictly a few years ago, definitely an interesting concept and curry is an ideal Paleo dish. I lost about 10k as well.
If made with rendered beef dripping or lard (which should work just fine) then most curries tick all the boxes and if you are prepared to ditch the rice and naan and replace with something like wild rice or even mashed pumpkin as a side dish then it's all within the rules.
I dropped out as I got banned from the Paleo Forum for calling an American member a (moderated), didn't realise that one of the mods was Australian ;D
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Salvador, I noted the Paleolithic link there. Are you interested in Paleo yourself? I used to follow it quite strictly a few years ago, definitely an interesting concept and curry is an ideal Paleo dish. I lost about 10k as well.
If made with rendered beef dripping or lard (which should work just fine) then most curries tick all the boxes and if you are prepared to ditch the rice and naan and replace with something like wild rice or even mashed pumpkin as a side dish then it's all within the rules.
I dropped out as I got banned from the Paleo Forum for calling an American member a (moderated), didn't realise that one of the mods was Australian ;D
Never thought about paleo, Beachbum - my only rule diet wise is that if it's edible then I eat it* - but I'm intrigued by the idea of a curry made with lard or beef dripping. Being from Yorkshire stock I was brought up on the stuff as a lad. Mind you, I was force fed tripe, as well, but that's one thing I wouldn't want to see in a curry...
*With the exception of raisins/currants/sultanas, which are the work of Beelzebub.