On Mon, 15 Feb 2021 17:01:57 -0600, Hank Rogers >
wrote:

>Lucretia Borgia wrote:
>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>
>>> I followed Boron's rcommendation and used the following site to make
>>> pasties.
>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>
>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>> I bought the required veggies but the quantity after chopping was so
>>> large that I had to make a second batch of pastry and ended up making
>>> eight instead of the four in the recipe.
>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>> in part to the use of leeks instead of onions.
>>> I put 3 in the fridge for the next few days meals and put the other 4 in
>>> Ziploc containers for freezing. As I was carrying them downstairs to the
>>> freezer in the basement, I stumbled and dropped the containers. They
>>> broke open, send the pies flying and the stairs were covered with bits
>>> of the pasties.
>>> So I ended up with the recipe’s number anyway.
>>> No picture. They looked OK but not at all photogenic as it was a bugger
>>> to fold and crimp the shortcrust pastry. I think using bought puff
>>> pastry would have been better from that point of view. However, the
>>> pastry was "melt-in-the-mouth" tender.
>>> Next time I will make conventional double crust pies.
>>> Graham
>>
>> Arrgh aggravating to lose some like that. Hope you did not follow
>> them down the stairs.
>>
>
>Years ago, I fried up a bunch of oysters (I love them!).

I love Oysters Kilpatrick, like them raw, but cooked is even better
flavour.
>
>Had me a big ole plate full, but I tripped walking out of the
>kitchen. Took a lot of cussing to keep from crying.
>
>
Couldn't you have applied the 'ten second' rule?