Juvenile things that make you snigger.
Discussion
ts and giggles....
schmunk said:
LordGrover said:
Sausage that contains milk and is over 60% fat?
A good quality butcher's sausage made with lean pork might be less, but ultimately a sausage NEEDS to contain a fair amount of fat to cook properly and taste any good.
Not sure why it containing non-fat dry milk is such an issue. I went to a food fair this Saturday, and there was plenty of food (including sausages) with some fairly Heston-esque "mad scientist" ingredients for flavouring and texture. Black cheddar cheese was one of them. Made with charcoal to colour it black, and quite delicious. Slightly creamier than a traditional hard mature cheddar...
Alex_225 said:
This guys name amused me enough to take a picture of it!
Actual name or is he a hit with the ladies!
I was about to go "Fake, that's going around on Facebook" but then realised it was you who put it on Facebook for me to snigger at earlier. Actual name or is he a hit with the ladies!
I did chuckle at Clarkson's implication that he was getting rogered by a bunch of terrorists on this weeks Grand Tour...
yellowjack said:
he sausage is a smidgin over 16% fat, and a serving is 14% of your RDA. A standard Walls frozen banger (weapon of choice of the discerning powerfully built director type?) is about 18% fat.
A good quality butcher's sausage made with lean pork might be less, but ultimately a sausage NEEDS to contain a fair amount of fat to cook properly and taste any good.
16% by weight which is meaningless. A good quality butcher's sausage made with lean pork might be less, but ultimately a sausage NEEDS to contain a fair amount of fat to cook properly and taste any good.
Over 60% of calories.
LordGrover said:
yellowjack said:
he sausage is a smidgin over 16% fat, and a serving is 14% of your RDA. A standard Walls frozen banger (weapon of choice of the discerning powerfully built director type?) is about 18% fat.
A good quality butcher's sausage made with lean pork might be less, but ultimately a sausage NEEDS to contain a fair amount of fat to cook properly and taste any good.
16% by weight which is meaningless. A good quality butcher's sausage made with lean pork might be less, but ultimately a sausage NEEDS to contain a fair amount of fat to cook properly and taste any good.
Over 60% of calories.
The sausages in that image are just being more honest about what part of the ingredients list the calories are coming from, surely? It'll depend on what else is in another sausage obviously. Bread/rusk will see more cals from carbohydrates, but if a Walls banger is 2% more fat by weight, then it'd take a massive difference in the other ingredients to make a massive difference to the fat as a percentage of calories.
I've never weighed the difference in my sausages before and after grilling or roasting them, but visual evidence suggests that much of the fat content is grilled or roasted out of the product before it is eaten anyway.
Or maybe we just need to agree to disagree. It's certainly not worth me spending time with a calculator working this all out. Apparently processed meat is going to kill me anyway, so what does it matter which particular sausage I choose to eat?
Gassing Station | The Lounge | Top of Page | What's New | My Stuff