New pork pie machinery
- djewesbury
- Graham’s 1970
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New pork pie machinery
Eventually the old methods become uneconomic and firms have to move with the times (I am not a Grenadan rum producer after all). It's with sadness that I have to announce the retirement of Don António, who until now has taken the copious kilos of pork shoulder needed to produce world class pork pies and chopped them up laboriously by hand. This task would often take an hour if a reasonable batch was being produced.
Jewesbury & Co. have therefore invested in a mincing machine with a coarse mincing plate. We will be holding a tasting of the old versus new styles on the 15th November, in Belfast, to establish for our valued customers that there will be no decline in texture or overall quality. You are hereby invited to join us for this event.
Jewesbury & Co. have therefore invested in a mincing machine with a coarse mincing plate. We will be holding a tasting of the old versus new styles on the 15th November, in Belfast, to establish for our valued customers that there will be no decline in texture or overall quality. You are hereby invited to join us for this event.
Daniel J.
Husband of a relentless former Soviet Chess Master.
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Husband of a relentless former Soviet Chess Master.
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Re: New pork pie machinery
I have heard you rant about mincing machines.
This will require much careful explanation, if the twitterati are to be placated.
This will require much careful explanation, if the twitterati are to be placated.
Re: New pork pie machinery
Is the grinder to be driven by a water wheel and only serviced/cleaned at 100 year intervals? Apparently it adds flavour.
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- djewesbury
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Re: New pork pie machinery
The size of the holes in the mincing disc is all important. I estimated that the coarsest disc would produce a mince that was not equivalent to the texture of cat food whilst saving labour and allowing Don António to rest his arthritic fingers.
However the true test will come when we invite the public into our plant and examine the results, side by side.
If the public in its wisdom decides that too much modernisation is a bad thing, then I still have a machine that will allow me to make my own sausages.
However the true test will come when we invite the public into our plant and examine the results, side by side.
If the public in its wisdom decides that too much modernisation is a bad thing, then I still have a machine that will allow me to make my own sausages.
Cleaned??DRT wrote:Is the grinder to be driven by a water wheel and only serviced/cleaned at 100 year intervals? Apparently it adds flavour.
Daniel J.
Husband of a relentless former Soviet Chess Master.
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Husband of a relentless former Soviet Chess Master.
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- djewesbury
- Graham’s 1970
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Re: New pork pie machinery
A similar (but probably small) sample could also be present for discerning palates to try on the evening of the Martinez tasting.
Daniel J.
Husband of a relentless former Soviet Chess Master.
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Husband of a relentless former Soviet Chess Master.
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Re: New pork pie machinery
Yes please. Blind.djewesbury wrote:A similar (but probably small) sample could also be present for discerning palates to try on the evening of the Martinez tasting.
Re: New pork pie machinery
The blind taste test was performed at Jewesbury Towers on Saturday 15th Nov 2014.
All who tasted the pies chose the same pie as being of superior texture and taste. That pie turned out to be the one made using the new grinder.
A second pie from the same batch is being delivered to a one man control group this evening. Unfortunately, neither Daniel nor I thought to include a sample of the "traditional" version.
The mystery taster will hopefully report back soon. Possibly within minutes of boarding the bus home from the secret rendezvous point.
All who tasted the pies chose the same pie as being of superior texture and taste. That pie turned out to be the one made using the new grinder.
A second pie from the same batch is being delivered to a one man control group this evening. Unfortunately, neither Daniel nor I thought to include a sample of the "traditional" version.
The mystery taster will hopefully report back soon. Possibly within minutes of boarding the bus home from the secret rendezvous point.
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- djewesbury
- Graham’s 1970
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Re: New pork pie machinery
CORRECTIONDRT wrote:The blind taste test was performed at Jewesbury Towers on Saturday 15th Nov 2014.
All who tasted the pies chose the same pie as being of superior texture and taste. That pie turned out to be the one made using the new grinder.
A second pie from the same batch is being delivered to a one man control group this evening. Unfortunately, neither Daniel nor I thought to include a sample of the "traditional" version.
The mystery taster will hopefully report back soon. Possibly within minutes of boarding the bus home from the secret rendezvous point.
It has not been publicly declared whether the pie for the control group is one prepared using the new machinery or one lovingly crafted by Don António's delicate, experienced hands. Only one person in the entire world knows. And he ain't saying yet.
Daniel J.
Husband of a relentless former Soviet Chess Master.
delete.. delete.. *sigh*.. delete...
Husband of a relentless former Soviet Chess Master.
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- djewesbury
- Graham’s 1970
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Re: New pork pie machinery
I have an image of a man covered in pork and crumbs being ejected from a London omnibus by an indignant driver…DRT wrote:Possibly within minutes of boarding the bus home from the secret rendezvous point.
Daniel J.
Husband of a relentless former Soviet Chess Master.
delete.. delete.. *sigh*.. delete...
Husband of a relentless former Soviet Chess Master.
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Re: New pork pie machinery
I will post a full front page apology tomorrow along the lines of "I apologies for stating that…".djewesbury wrote:CORRECTION
It has not been publicly declared whether the pie for the control group is one prepared using the new machinery or one lovingly crafted by Don António's delicate, experienced hands. Only one person in the entire world knows. And he ain't saying yet.
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- djewesbury
- Graham’s 1970
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Re: New pork pie machinery
DRT wrote:I will post a full front page apology tomorrow along the lines of "I apologies for stating that…".djewesbury wrote:CORRECTION
It has not been publicly declared whether the pie for the control group is one prepared using the new machinery or one lovingly crafted by Don António's delicate, experienced hands. Only one person in the entire world knows. And he ain't saying yet.
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Daniel J.
Husband of a relentless former Soviet Chess Master.
delete.. delete.. *sigh*.. delete...
Husband of a relentless former Soviet Chess Master.
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Re: New pork pie machinery
I will delay the start until my return home.djewesbury wrote:I have an image of a man covered in pork and crumbs being ejected from a London omnibus by an indignant driver…
Re: New pork pie machinery
The pork was excellent, with classic Jewesbury pepper. Lovely — proper man nosh. The texture was also wonderful, though my recollection of my previous JPP, something like a year ago, is insufficiently precise to make a comparison. Thank you.
But the pastry failed. Presumably its sogginess was caused by the transport arrangements, rather than directly by the chef. If so, packing needs to be rethought.
But the pastry failed. Presumably its sogginess was caused by the transport arrangements, rather than directly by the chef. If so, packing needs to be rethought.
- djewesbury
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Re: New pork pie machinery
Interesting note. I was not directly in charge of packaging; I may have to fire someone. Was it soggy throughout or did it have at least a moderate crustiness at the outer edge?
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Daniel J.
Husband of a relentless former Soviet Chess Master.
delete.. delete.. *sigh*.. delete...
Husband of a relentless former Soviet Chess Master.
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Re: New pork pie machinery
Noticeably soggier centre than outside. I will re-sample tomorrow, paying particular attention to this question.djewesbury wrote:Interesting note. I was not directly in charge of packaging; I may have to fire someone. Was it soggy throughout or did it have at least a moderate crustiness at the outer edge?
Re: New pork pie machinery
I note the past tense. How do you propose to re-sample tomorrow?jdaw1 wrote:The pork was excellent
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
Re: New pork pie machinery
I can agree with this from tasting both the traditional and modern versions a couple of nights ago. I did not find it to be a flaw, which is why it wasn't mentioned.jdaw1 wrote:Noticeably soggier centre than outside.
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- djewesbury
- Graham’s 1970
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New pork pie machinery
Pork pie is made with hot water crust pastry; this will always be quite softly set in the inside, at the meat interface. If on this occasion the pastry was actually soggy, though, perhaps the jelly was starting to liquefy a little? If not, then something more peculiar has happened: four pies were made and cooked together and one is soggy.
I would recommend cutting into the middle and inspecting there.
EDIT: I've just seen Derek's post. Hmm. I might need to readjust my temperatures with the new oven.
I would recommend cutting into the middle and inspecting there.
EDIT: I've just seen Derek's post. Hmm. I might need to readjust my temperatures with the new oven.
Daniel J.
Husband of a relentless former Soviet Chess Master.
delete.. delete.. *sigh*.. delete...
Husband of a relentless former Soviet Chess Master.
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Re: New pork pie machinery
Softer than I had previously encountered.djewesbury wrote:the jelly was starting to liquefy a little?
Re: New pork pie machinery
I did not eat it all. The remainder — more than half — is in the fridge.DRT wrote:I note the past tense. How do you propose to re-sample tomorrow?jdaw1 wrote:The pork was excellent
- djewesbury
- Graham’s 1970
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Re: New pork pie machinery
This is excellent feedback. Thank you. It will make the pies of tomorrow even better.
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Daniel J.
Husband of a relentless former Soviet Chess Master.
delete.. delete.. *sigh*.. delete...
Husband of a relentless former Soviet Chess Master.
delete.. delete.. *sigh*.. delete...
Re: New pork pie machinery
We live to serve the pies of tomorrow.djewesbury wrote:make the pies of tomorrow even better.
Re: New pork pie machinery
Plus one.jdaw1 wrote:We live to serve the pies of tomorrow.djewesbury wrote:make the pies of tomorrow even better.
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
Re: New pork pie machinery
I am relieved, although slightly disappointed, that it was your grammar that was questionable.jdaw1 wrote:I did not eat it all. The remainder — more than half — is in the fridge.DRT wrote:I note the past tense. How do you propose to re-sample tomorrow?jdaw1 wrote:The pork was excellent
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
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Re: New pork pie machinery
Hopefully the new machine isn't this course.djewesbury wrote:Eventually the old methods become uneconomic and firms have to move with the times (I am not a Grenadan rum producer after all). It's with sadness that I have to announce the retirement of Don António, who until now has taken the copious kilos of pork shoulder needed to produce world class pork pies and chopped them up laboriously by hand. This task would often take an hour if a reasonable batch was being produced.
Jewesbury & Co. have therefore invested in a mincing machine with a coarse mincing plate. We will be holding a tasting of the old versus new styles on the 15th November, in Belfast, to establish for our valued customers that there will be no decline in texture or overall quality. You are hereby invited to join us for this event.
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