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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.

I have heard you rant about mincing machines.

This will require much careful explanation, if the twitterati are to be placated.

Is the grinder to be driven by a water wheel and only serviced/cleaned at 100 year intervals? Apparently it adds flavour.

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.

DRT wrote:Is the grinder to be driven by a water wheel and only serviced/cleaned at 100 year intervals? Apparently it adds flavour.

Cleaned??

A similar (but probably small) sample could also be present for discerning palates to try on the evening of the Martinez tasting.

djewesbury wrote:A similar (but probably small) sample could also be present for discerning palates to try on the evening of the Martinez tasting.

Yes please. Blind.

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.

DRT 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.

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.

DRT wrote:Possibly within minutes of boarding the bus home from the secret rendezvous point.

I have an image of a man covered in pork and crumbs being ejected from a London omnibus by an indignant driver…

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.

I will post a full front page apology tomorrow along the lines of "I apologies for stating that…".

DRT wrote:

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.

I will post a full front page apology tomorrow along the lines of "I apologies for stating that…".

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djewesbury wrote:I have an image of a man covered in pork and crumbs being ejected from a London omnibus by an indignant driver…

I will delay the start until my return home.

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.

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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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?

Noticeably soggier centre than outside. I will re-sample tomorrow, paying particular attention to this question.

jdaw1 wrote:The pork was excellent

I note the past tense. How do you propose to re-sample tomorrow?

jdaw1 wrote:Noticeably soggier centre than outside.

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.

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.

djewesbury wrote:the jelly was starting to liquefy a little?

Softer than I had previously encountered.

DRT wrote:

jdaw1 wrote:The pork was excellent

I note the past tense. How do you propose to re-sample tomorrow?

I did not eat it all. The remainder — more than half — is in the fridge.

This is excellent feedback. Thank you. It will make the pies of tomorrow even better.


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djewesbury wrote:make the pies of tomorrow even better.

We live to serve the pies of tomorrow.

jdaw1 wrote:

djewesbury wrote:make the pies of tomorrow even better.

We live to serve the pies of tomorrow.

Plus one.

jdaw1 wrote:

DRT wrote:

jdaw1 wrote:The pork was excellent

I note the past tense. How do you propose to re-sample tomorrow?

I did not eat it all. The remainder — more than half — is in the fridge.

I am relieved, although slightly disappointed, that it was your grammar that was questionable.

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.

Hopefully the new machine isn't this course.