Thanks Stew, anywhere will do.
CP

Quote from: spicysarsy on November 24, 2006, 08:27 AM
;D ;D Got news for you Chili, we Sanddancers {people from south shields } aint got a proper geordie accent either.

I forgot that Paul :  My ex girlfriend always said that.  Still love the the people and the dialects up there anyway.  Stayed at the Rex @ Whitley Bay I have : and spent many happy times in Alnwick..... Ok I just love the region.  There used to be a fantastic BIR in the Bigg Market (whatever happened to the small market ) famous for being used by the film & media stars in the 70s.  Great news that Newcastle are through (Ueafa)... oops!

CP

Ok OK just a laugh, never could do a real North East accent  :
;D ;D
CP

Thank God, I thought I had dropped into the dark side  : and missed something new  ;D  I have asked Stew if he can modify the pages so there is a 'Home' and 'Back to top' button at the bottom of every page to make navigation easier.
CP

Good point Paul, but quantities of contents only need to be put on the packaging if you are in the wholesale chain; it has nothing really to do with weights and measures creating standards.  For example I have to put very accurate detailed labels on all our products (especially if they contain meat) that we supply to Delis.  However we do not need to label products if we supply to purchasing customers direct (as a retailer/take-away).  It might sound daft but it is needed; think about the contents of the products you buy from stored and fast food outlets, they now have to describe what type of meat is in the product and that is pretty shocking.  Still the takeaways et al won't advertise how much back-alley chicken there is in a portion (will they)  ;D ;D

CP

Huh?  Wot tweaks Spicy (I am a bit tired)

I am trying to do a national survey on portion sizes/volumes/weights and your research expert help would be very welcome.  I am trying to work out the averages for BIR portions.  I need the average weight served (restaurant/takeaway) as a portion each of chicken and lamb, beef, prawn etc., and the average volume/weight of the sauce.  Not easy I know, but if you cant weigh try and judge the size and amount of meat pieces in each portion.

I provide the following portion sizes for my customers:
Meat (any) minimum 6oz uncooked weight (approx 5oz cooked weight)
Sauce - 6oz minimum.

Grateful for any feedback as I want to stop some of my customers moaning, some say we put too much and some the opposite and I would like to be able to quote a national average.  Our local BIrs provide slightly less than us.

Ta
CP

It doesn't have a taste, and taken in large doses it attacks the nervous system and the sensory parts of the brain!  Avoid MSG at all costs if you can 

Yar a arl a lood of nuttahs up theer, ah doont think tha dark loord cood andle it like ;D  I nearly married a lass from Benwell, she was great and could drink more newkie broons (spaceships) than any other person I have met.

CP (ex honoury Geordie)

Sphincter? Wots a spincter?  Oh yes I remember I had one of those once :-[ : ;D 

I had a very good mate and colleague who shared my passion for curry and good ale.  Sadly he died of cancer of the Colon (not through curry I may add), but during the years of the progressive stages of bowel removal and radio/chemo therapies he had to avoid curries, until finally they removed the golden rivet and put him on a bag.  Wow , did he go for the curries and beer then, and he mangaged to finish his life enjoying his passions once again.

I used to stay with friends and in digs in Birtley many times when I visited the Coal Board in Team Valley.  Used to drink in the Lambton Worm just a short walk doon the rood  ;D
CP

Small World