Well that was some shop yesterday - 400 yuan! Admittedly there was about 5kg of pork mince in that little lot, ready for a marathon sausage making session, which will commence when the meat is a little warmer than it is at present - it’s enough to give me frostbite if I attempt to mix it up with the rest of the ingredients.
I also bought baking soda. I have seen a few things I would like to try that involve using it, so determined to get some, I scoured the shelves. As normal, only few items had any English writing on the packaging but I did find some sodium carbonate. It looked familiar and it was alongside cornstarch and suchlike, so I bagged a packet. It said it was good for cleaning greasy dishes etc and also for putting in flour. Perfect, a Cornish pasty pastry recipe I have been eyeing needs it.
When I got home, mindful of the salt/MSG fiasco some time back, I looked up sodium carbonate. The cooks out there will know that what I actually need is sodium Bicarbonate! In fact what I have bought is described as being toxic!! What on earth is it doing in amongst baking items? Back to the drawing board methinks. I just need to find something to clean with it now……..
The shopping was later than intended. You may recall I was going to go early (I envisaged about 0730) and had watched programmes all through the night. I must have dozed off in my chair at around 0715, woke with a start just before eight and felt so exhausted I simply went to bed until midday.
That naturally caused havoc with my sleep pattern, resulting in my being awake until 0300 this morning. I found a film by John Pilger entitled “The Coming War On China” and decided to watch it, not realising it is two hours long. When it started I thought here we go, China bashing yet again but as it progressed I revelled in the fact that it attacked America instead! It was also highly educational, the Yanks have done an awful lot of terrible things I had hitherto not known of.
Time for a break now. I am going to spend ages making those sausage.
1950
Two and a half hours later, I am done in. I really need an electric machine to make bangers, I reckon it would be five times faster and my right arm wouldn’t kill me afterwards from all the cranking. I almost gave up two thirds of the way through the mince, I had about 3lbs ready to send to Kevin and the same again for the Christmas party and I thought perhaps I would make some burger patties. Then I thought I would be wasting skins and so carried on. This time very few skins were thrown away. I thought about having bangers and mash for dinner tomorrow but I don’t think I will want to see another sausage for at least a week!
Tonight I am going to try Irish potato farls for my dinner, the recipe looks simplicity itself but of course if there is a way of cocking it up I will find it!
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