tag:blogger.com,1999:blog-33148078.post5880572645957503781..comments2023-09-26T09:50:03.781+01:00Comments on Saintly Ramblings: They're telling porkiesRev. Richard Thornburghhttp://www.blogger.com/profile/01348972142475605435noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-33148078.post-4764910049719506522011-12-01T00:00:31.666+00:002011-12-01T00:00:31.666+00:00The trace of one of them nuts, maybe?The trace of one of them nuts, maybe?Lapinbizarrehttps://www.blogger.com/profile/07686990585795363001noreply@blogger.comtag:blogger.com,1999:blog-33148078.post-75622887086872747152011-11-30T14:37:06.277+00:002011-11-30T14:37:06.277+00:00Okay, so some percentage of meat is lost in the pr...Okay, so some percentage of meat is lost in the process ... but they don't tell you how much. It could be that 50% is lost, so that therefore the labelling of 104% meat is meaningless unless it also declared how much was in the finished product. Note also that the label doesn't give any percentages for the other bits such as rusk, which is always used as a filler.Rev. Richard Thornburghhttps://www.blogger.com/profile/01348972142475605435noreply@blogger.comtag:blogger.com,1999:blog-33148078.post-3952227381073274112011-11-29T21:30:37.576+00:002011-11-29T21:30:37.576+00:00Perhaps the reasoning is similar to that used in t...Perhaps the reasoning is similar to that used in this story from Sweden.<br />_________________________________________________<br /><br />The man, who purchased his sausages in the ski resort of Åre, was surprised to find that the meat content was 104 percent. <br /><br />“Personally I can’t accept that anything contains over 100 percent. And this sausage couldn’t possibly contain more than 100 Tim Lewishttps://www.blogger.com/profile/12237353402644996286noreply@blogger.com