Discussion in 'Off-Topic Chat' started by Will the Sec, Aug 14, 2007.
.... put a piece of paper under mince when it is packed?
Mr Perks? Your territory, I think!
You mean the stuff that is totally stuck to the bottom of the meat, no matter how much you've defrosted it?
All meat for that matter, not just mince.
Yeah, that too!
Will, are you meaning the greaseproof paper that's placed under the mince?
Isn't it to soak up the excess blood in the pack? I'm not sure - I get ours from Ed - our local butcher and the meat is excellent (Also ex-cornet and trombone playing member of Barnton).
Maybe comes from the days when they had to weigh it and didn't want it to mess up the scales?
Might it be because it was cheap?
Might it be just to annoy us. They might just well be having a right laugh at us trying to unstick it all. :-?
My mum was telling me that the butchers tied white string round the paper wrapped meat in days gone by! I wonder if any butcher still does that?
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