The complexity of haute cuisine

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swee'pea99

Legendary Member
611910


"What, I have to wrap this bacon right round this little sausage?"
 
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"What, I have to wrap this bacon right round this little sausage?"

But M&S pigs in blankets are not just any old pigs in blankets
https://www.marksandspencer.com/32-spanish-pigs-in-blankets-32-pieces-/p/fdp60433448
 

Beebo

Firm and Fruity
Location
Hexleybeef
Yes. We can all make our own pigs in blankets, but it far easier to just get them ready rolled.
I bet it’s poorly paid and boring just rolling thousands of them all day. I suspect this year people will be rolling their own.
 

PeteXXX

Cake or ice cream? The choice is endless ...
Location
Hamtun
Roll the little sausages in cranberry jelly before wrapping with streaky bacon....

True haute cuisine, that is!! :hyper:
 

TheDoctor

Europe Endless
Moderator
Location
The TerrorVortex
It's the lack of sausages and bacon that worries me. Particularly the bacon.
 

slowmotion

Quite dreadful
Location
lost somewhere
^^^^^^^^^^^^

I imagine that cocktail sausages are manufactured to pretty tight dimensional tolerances. Streaky bacon might present a bit of a handling problem but one that a second year robotics manufacturing undergraduate could get around with clever a pick-and-place machine. The entire pigs in blankets production line could be fully automated. Absolutely no need for Cuban lovelies to roll them on their thighs like Havana cigars.


Edit: Bingo!

[media]


]View: https://www.youtube.com/watch?v=6RKXVefE98w[/media]
 
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