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Not impressed with pork pie
On Jan 30, 12:18*pm, dsi1 > wrote:
> On 1/29/2013 12:28 PM, Christopher M. wrote: > > > Eating a pork pie is like going to White Castle and ordering a pork burger. > > > W. Pooh (AKA Winnie P.) > > I had a pork cutlet yesterday. It was made with 25 layers of thinly > sliced pork rolled up, breaded in panko, and deep fried. It was served > on a bed of rice next to a sea of curry sauce. The millefeuille katsu > had it's toesies dipped in the curry sea. It was pretty good, but then, > I'm for anything that reduces my chewing effort. What's that got to do with pork pie? Please stay on topic! |
Not impressed with pork pie
On 1/30/2013 10:46 AM, Chemo wrote:
> On Jan 30, 12:18 pm, dsi1 > wrote: >> On 1/29/2013 12:28 PM, Christopher M. wrote: >> >>> Eating a pork pie is like going to White Castle and ordering a pork burger. >> >>> W. Pooh (AKA Winnie P.) >> >> I had a pork cutlet yesterday. It was made with 25 layers of thinly >> sliced pork rolled up, breaded in panko, and deep fried. It was served >> on a bed of rice next to a sea of curry sauce. The millefeuille katsu >> had it's toesies dipped in the curry sea. It was pretty good, but then, >> I'm for anything that reduces my chewing effort. > > What's that got to do with pork pie? Please stay on topic! > Oh, sorry. Pork pie - that's disgusting! |
Not impressed with pork pie
On Jan 30, 12:52*pm, dsi1 > wrote:
> On 1/30/2013 10:46 AM, Chemo wrote: > > > On Jan 30, 12:18 pm, dsi1 > wrote: > >> On 1/29/2013 12:28 PM, Christopher M. wrote: > > >>> Eating a pork pie is like going to White Castle and ordering a pork burger. > > >>> W. Pooh (AKA Winnie P.) > > >> I had a pork cutlet yesterday. It was made with 25 layers of thinly > >> sliced pork rolled up, breaded in panko, and deep fried. It was served > >> on a bed of rice next to a sea of curry sauce. The millefeuille katsu > >> had it's toesies dipped in the curry sea. It was pretty good, but then, > >> I'm for anything that reduces my chewing effort. > > > What's that got to do with pork pie? Please stay on topic! > > Oh, sorry. Pork pie - that's disgusting! LOL! |
Not impressed with pork pie
"Janet" > wrote in message ... > In article <f38d7b30-ce0d-4c07-bd60- > >, says... >> >> On Jan 30, 12:48 pm, The Other Guy > wrote: >> > On Wed, 30 Jan 2013 10:35:51 -0500, William > >> > wrote: >> > >> > >Some of us over here in "the colonies" are a bit ignorant about "pork >> > >pies". >> > >> > You need to watch BBC America (OR REAL BBC programs off The Net). >> > >> > Pork pies are kind of a meat turnover. A portable meal you can eat >> > while working in the field or traveling. >> > >> > For the Brits amongst us, in the U.S., it's usually apple or other >> > fruit in a turnover. What I believe you'd call a popover. >> > >> > To reply by email, lose the Ks... >> >> They are not a turnover. They are pies. > > and we don't call turnovers a popover. > > Janet UK And never forget... the Google Queen is the expert on *everything* - -- http://www.shop.helpforheroes.org.uk/ |
Not impressed with pork pie
On 1/30/2013 11:01 AM, Chemo wrote:
> On Jan 30, 12:52 pm, dsi1 > wrote: >> On 1/30/2013 10:46 AM, Chemo wrote: >>> What's that got to do with pork pie? Please stay on topic! >> >> Oh, sorry. Pork pie - that's disgusting! > > LOL! > When was the last time you had a Swanson's frozen pork pie? Like never. Pork pie - disgusting. Pork pie hat - goofy. Goodbye Pork Pie Hat - sublime. :-) |
Not impressed with pork pie
On Jan 30, 2:35*pm, "graham" > wrote:
> "Helpful person" > wrote in message > > ... > I used to live in Leeds back in the early 70s but moved to the US in > 1979. *I sure miss the beer, especially Timothy Taylor at the Ferrand > Arms in Bingley, *Tetley at a pub > > Tetley's is as good a reason as any for emigrating!!{:-) Either you have minimal knowledge regarding good beer or you have never had a well kept pint of Tetley. I'm a bit out of date (about 30 years) but when cask conditioned and kept well in the pub it was an excellent beer. It is somewhat different from most others and can be an acquired taste. However, it certainly used of be one of the finest beers produced in Britain. http://www.richardfisher.com |
Not impressed with pork pie
"Janet" > wrote in message ... > In article >, > says... >> >> On Wed, 30 Jan 2013 17:03:59 -0000, Janet > wrote: >> >> > In article >, BigC300 >> > @Carolina.RR.Com says... >> > >> > > >http://www.appletonsbutchers.co.uk/ >> > > >-- >> > > >> > > Ophelia, >> > > Some of us over here in "the colonies" are a bit ignorant about "pork >> > > pies". I like eating pork but I don't understand how you make a pork >> > > pie? When it is cooked, is the meat still a solid chunk like a pork >> > > chop, or is it ground or shredded up after it is cooked in the pie? >> > >> > The best PP's contain cubed meat (not ground or shredded). >> > >> > http://www.bbc.co.uk/food/recipes/raisedporkpie_684 >> > >> > Bacon and fresh raw pork is cubed then packed in the raw pastry. >> > After cooking the pie, through a hole you left in the lid, pour in pork >> > bone-stock to fill any spaces between the meat and pastry. The gelatin- >> > rich stock sets firm when cold. (Pork pie is always eaten cold). >> > >> > >> That's good to know, thanks. Is it cut into thin (say one inch) >> slices or is it thicker? What else is served with it? > > The classic shape for pork pies is round, so you'd cut it in wedges. > The only time I've seen square slices, is as bar food in pubs etc... > must be cut from some commercial rectangle. > > Serve with chutney or pickles... (gherkins, pickled onions). Only if that is what they like to eat, yes? -- -- http://www.shop.helpforheroes.org.uk/ |
Not impressed with pork pie
On Wed, 30 Jan 2013 19:05:08 -0000, "Ophelia"
> wrote: > > > "sf" > wrote in message > ... > > On Wed, 30 Jan 2013 07:41:14 -0700, Janet Bostwick > > > wrote: > > > >> O, would you describe the texture and flavor of this pork pie? I've > >> never had one but am willing to have a go at it. However, recently I > >> was gifted with a terrine that looked very similar to the meat filling > >> of your pork pie and I was really turned off by the texture. It was > >> too dry and thick on the tongue. I would probably like something a > >> little smoother and creamier, more like a pate, but maybe that isn't > >> the nature of the beast. Help. > > > > Looking at images - I think it's more like meatloaf or a country pate, > > but I could be wrong. > > Nothing like meatloaf that I know, so I reckon you could be VERY wrong.. but > then I don't see much wrong with that:) > -- Okay. My reasoning was that meatloaf varies from very simple to filled with all sorts of crud and I prefer the simple type. Both ground meat and simple seasonings. Other than a crust on one, I didn't see much difference between them. -- Food is an important part of a balanced diet. |
Not impressed with pork pie
On Wed, 30 Jan 2013 13:52:02 -0500, James Silverton
> wrote: > On 1/30/2013 1:45 PM, sf wrote: > > On Wed, 30 Jan 2013 10:08:24 -0500, James Silverton > > > wrote: > > > >> I seem to remember pork pies with affection from my childhood. They had > >> a fairly light crust and the meat was in small pieces but far from a > >> pate and not dry at all. Apples were also used in some pies. I also > >> recall that there was quite a bit of gelatine near the crust. The pies I > >> remember were large and were served in slices. > > I love apples with pork and I'd try making one of those for myself - > > but gelatin reminds me of pate.... so is pork pie a pate en croute? > > http://farm2.static.flickr.com/1071/...d89fef2ac4.jpg > > > I seem to remember that the gelatin was clear. I think Gary has got it > right in his post on this topic today. He included a recipe? I must have missed it. -- Food is an important part of a balanced diet. |
Not impressed with pork pie
gtr > wrote:
> I haven't encountered many but I've loved every pork pie I've et. Good ones are great; frozen commercial ones are generally just more than a bit edible. I have a couple in my freezer right now, because they remind me somewhat - only a bit - of the good ones I had in Lancashire and elsewhere in England. The best description of a really good pork pie was once posted by Charliam: <http://groups.google.com/group/rec.food.cooking/msg/0346a6fa7f830d0e> Victor |
Not impressed with pork pie
On 1/30/2013 4:44 PM, sf wrote:
> On Wed, 30 Jan 2013 13:52:02 -0500, James Silverton > > wrote: > >> On 1/30/2013 1:45 PM, sf wrote: >>> On Wed, 30 Jan 2013 10:08:24 -0500, James Silverton >>> > wrote: >>> >>>> I seem to remember pork pies with affection from my childhood. They had >>>> a fairly light crust and the meat was in small pieces but far from a >>>> pate and not dry at all. Apples were also used in some pies. I also >>>> recall that there was quite a bit of gelatine near the crust. The pies I >>>> remember were large and were served in slices. >>> I love apples with pork and I'd try making one of those for myself - >>> but gelatin reminds me of pate.... so is pork pie a pate en croute? >>> http://farm2.static.flickr.com/1071/...d89fef2ac4.jpg >>> >> I seem to remember that the gelatin was clear. I think Gary has got it >> right in his post on this topic today. > He included a recipe? I must have missed it. > He gave a link to a recipe: http://www.bbc.co.uk/food/recipes/raisedporkpie_684 -- Jim Silverton (Potomac, MD) Extraneous "not" in Reply To. |
Not impressed with pork pie
On 1/30/2013 5:09 PM, Janet wrote:
> In article >, > says... >> On 1/30/2013 4:44 PM, sf wrote: >>> On Wed, 30 Jan 2013 13:52:02 -0500, James Silverton >>> > wrote: >>> >>>> On 1/30/2013 1:45 PM, sf wrote: >>>>> On Wed, 30 Jan 2013 10:08:24 -0500, James Silverton >>>>> > wrote: >>>>> >>>>>> I seem to remember pork pies with affection from my childhood. They had >>>>>> a fairly light crust and the meat was in small pieces but far from a >>>>>> pate and not dry at all. Apples were also used in some pies. I also >>>>>> recall that there was quite a bit of gelatine near the crust. The pies I >>>>>> remember were large and were served in slices. >>>>> I love apples with pork and I'd try making one of those for myself - >>>>> but gelatin reminds me of pate.... so is pork pie a pate en croute? >>>>> http://farm2.static.flickr.com/1071/...d89fef2ac4.jpg >>>>> >>>> I seem to remember that the gelatin was clear. I think Gary has got it >>>> right in his post on this topic today. >>> He included a recipe? I must have missed it. >>> >> He gave a link to a recipe: >> >> http://www.bbc.co.uk/food/recipes/raisedporkpie_684 > That was me not Gary. > > Janet UK > > Jump to it, Ophelia; time for your performance. Sorry! The recipe does look a bit complicated too. I think the point is that space in the pie is filled with the flavored gelatine. I especially remember that near the crust. I too lived in Yorkshire for a year or two. -- Jim Silverton (Potomac, MD) Extraneous "not" in Reply To. |
Not impressed with pork pie
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Not impressed with pork pie
On Wed, 30 Jan 2013 17:05:40 -0500, James Silverton
> wrote: > On 1/30/2013 4:44 PM, sf wrote: > > On Wed, 30 Jan 2013 13:52:02 -0500, James Silverton > > > wrote: > > > >> On 1/30/2013 1:45 PM, sf wrote: > >>> On Wed, 30 Jan 2013 10:08:24 -0500, James Silverton > >>> > wrote: > >>> > >>>> I seem to remember pork pies with affection from my childhood. They had > >>>> a fairly light crust and the meat was in small pieces but far from a > >>>> pate and not dry at all. Apples were also used in some pies. I also > >>>> recall that there was quite a bit of gelatine near the crust. The pies I > >>>> remember were large and were served in slices. > >>> I love apples with pork and I'd try making one of those for myself - > >>> but gelatin reminds me of pate.... so is pork pie a pate en croute? > >>> http://farm2.static.flickr.com/1071/...d89fef2ac4.jpg > >>> > >> I seem to remember that the gelatin was clear. I think Gary has got it > >> right in his post on this topic today. > > He included a recipe? I must have missed it. > > > He gave a link to a recipe: > > http://www.bbc.co.uk/food/recipes/raisedporkpie_684 I must have skipped that post, thanks. Most of the recipes I've seen call for a gelatin made by reducing pork stock. I would darken by roasting the bones and vegetables. -- Food is an important part of a balanced diet. |
Not impressed with pork pie
"Helpful person" > wrote in message ... On Jan 30, 2:35 pm, "graham" > wrote: > "Helpful person" > wrote in message > > ... > I used to live in Leeds back in the early 70s but moved to the US in > 1979. I sure miss the beer, especially Timothy Taylor at the Ferrand > Arms in Bingley, Tetley at a pub > > Tetley's is as good a reason as any for emigrating!!{:-) Either you have minimal knowledge regarding good beer or you have never had a well kept pint of Tetley. I'm a bit out of date (about 30 years) but when cask conditioned and kept well in the pub it was an excellent beer. It is somewhat different from most others and can be an acquired taste. However, it certainly used of be one of the finest beers produced in Britain. ------------------------------------- ********! I have drunk well-kept and cask conditioned. One pint was half decent but, for some strange reason, the next half made me feel nauseated. If from an average pub, the first half pint would have that effect. |
Not impressed with pork pie
On Wed, 30 Jan 2013 22:09:22 -0000, Janet > wrote:
> In article >, > says... > > > > On 1/30/2013 4:44 PM, sf wrote: > > > On Wed, 30 Jan 2013 13:52:02 -0500, James Silverton > > > > wrote: > > > > > >> On 1/30/2013 1:45 PM, sf wrote: > > >>> On Wed, 30 Jan 2013 10:08:24 -0500, James Silverton > > >>> > wrote: > > >>> > > >>>> I seem to remember pork pies with affection from my childhood. They had > > >>>> a fairly light crust and the meat was in small pieces but far from a > > >>>> pate and not dry at all. Apples were also used in some pies. I also > > >>>> recall that there was quite a bit of gelatine near the crust. The pies I > > >>>> remember were large and were served in slices. > > >>> I love apples with pork and I'd try making one of those for myself - > > >>> but gelatin reminds me of pate.... so is pork pie a pate en croute? > > >>> http://farm2.static.flickr.com/1071/...d89fef2ac4.jpg > > >>> > > >> I seem to remember that the gelatin was clear. I think Gary has got it > > >> right in his post on this topic today. > > > He included a recipe? I must have missed it. > > > > > He gave a link to a recipe: > > > > http://www.bbc.co.uk/food/recipes/raisedporkpie_684 > > That was me not Gary. > Thanks for posting it. Is Lea and Perrins Worcestershire sauce an acceptable substitute for the anchovy essence? I still like the idea of apples in the pork pie. Do you know of any recipes on the internet for that? My googling didn't find any, but it has an American bias. -- Food is an important part of a balanced diet. |
Not impressed with pork pie
On Wed, 30 Jan 2013 21:06:30 -0000, Janet > wrote:
> In article >, > says... > > > > > but I could be wrong. > > Well, at least you got that bit right :-) > I wish I could try a decent one before I tried making it so I'd at least have an idea of what to aim for. -- Food is an important part of a balanced diet. |
Not impressed with pork pie
"notbob" > wrote in message ... > On 2013-01-30, graham > wrote: > >> No! A turnover is something else - a circle of pastry folded over a meat >> or >> fruit filling. >> Pork pies are raised pastry cylinders. > > I've seen both in pictures. I expect you mean like the pork pie Pip > steals from his sister in the 1946 film, Great Expectations. It, too, > was a round vertical cylinder. I thought it was small cake, at first, > until it was identified as a pork pie. > > When I lived in CA, We had a small Brit grocery. Not many items, but > they carried pies made in the UK, though they looked like half sized > Swanson pot pies, alum pan and all. Regardless, they were all very > good. There was pork, kidney, steak/mushroom, stk/kdny, etc. All > excellent. I really enjoyed the stk/kdny pie. > I haven't had the latter for some time. People have an aversion to offal which I find strange. S&K pie and S&K pudding are delicious. |
Not impressed with pork pie
On Wed, 30 Jan 2013 21:31:37 -0000, "Ophelia"
> wrote: > > Serve with chutney or pickles... (gherkins, pickled onions). > > Only if that is what they like to eat, yes? My husband hates pickles of any type and wouldn't touch pickled onions, so I'm at a loss about how to make it into a meal. Or is it not meant to be a meal? -- Food is an important part of a balanced diet. |
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Not impressed with pork pie
On 30/01/2013 6:26 PM, sf wrote:
> My husband hates pickles of any type and wouldn't touch pickled > onions, so I'm at a loss about how to make it into a meal. Or is it > not meant to be a meal? > His loss. When I was a kid I used to eat sweet pickles. Later on I acquired a taste for dill pickles. Pickled onions can be quite tasty. |
Not impressed with pork pie
OK-- when the thread got to 50 posts I thought I'd check to see what a
pork pie *was*. Janet > wrote: -snip- > > The best PP's contain cubed meat (not ground or shredded). > > http://www.bbc.co.uk/food/recipes/raisedporkpie_684 > > Bacon and fresh raw pork is cubed then packed in the raw pastry. >After cooking the pie, through a hole you left in the lid, pour in pork >bone-stock to fill any spaces between the meat and pastry. The gelatin- >rich stock sets firm when cold. (Pork pie is always eaten cold). Oh my-- Now you've done it. This looks like just the right amount of complicated-- with the added benefit of it having to rest, so *I* can, too. I'm not sure how well it will go over with my 'clientele'-- but I'm going to try one. Where it says 'lean bacon'- I'm guessing that would be what we call Canadian Bacon. Mace, nutmeg & allspice puts me in mind of a good mincemeat pie. [which I haven't had in 3-4 decades] 'anchovie essence' -- Anybody know if I can substitute Nuoc Mam for that? Or should I just make/buy anchovy paste? 'clip sided' cake tin-- had to look it up. I'd call it a springform. Glad I finally looked-- This should be fun-- and ought to be tasty. Thanks Jim |
Not impressed with pork pie
On Wednesday, January 30, 2013 6:26:44 PM UTC-5, sf wrote:
> On Wed, 30 Jan 2013 21:31:37 -0000, "Ophelia" > > > wrote: > > > > > > Serve with chutney or pickles... (gherkins, pickled onions). > > > > > > Only if that is what they like to eat, yes? > > > > My husband hates pickles of any type and wouldn't touch pickled > > onions, so I'm at a loss about how to make it into a meal. Or is it > > not meant to be a meal? > > > > -- > > Food is an important part of a balanced diet. Wow, that's fascinating, you worthless ****. |
Not impressed with pork pie
On Wed, 30 Jan 2013 18:40:01 -0500, Dave Smith
> wrote: > On 30/01/2013 6:26 PM, sf wrote: > > > My husband hates pickles of any type and wouldn't touch pickled > > onions, so I'm at a loss about how to make it into a meal. Or is it > > not meant to be a meal? > > > > His loss. When I was a kid I used to eat sweet pickles. Later on I > acquired a taste for dill pickles. Pickled onions can be quite tasty. Here's how set he is about it... he refused to eat my mother's "pickled" pears because she called them pickled. They weren't in the traditional sense. There wasn't a drop of vinegar in them, they were spiced - but she called them pickled. He wouldn't eat them (not even a taste), so I got to eat them all. Too bad for him, great for me. -- Food is an important part of a balanced diet. |
Not impressed with pork pie
On Thursday, January 31, 2013 9:49:38 AM UTC+10, James Elbrecht wrote:
> > 'anchovie essence' -- Anybody know if I can substitute Nuoc Mam for > that? Or should I just make/buy anchovy paste? Anchovy essence is mostly mashed anchovies. Some vinegar, spices, lemon zest; amounts vary. Mashed anchovy fillets (canned or from a jar) make a good substitute. Clear fish sauce should work well too, whether SE Asian or other (e.g., Japanese and Korean). The very original sauce used might have been garum/liquamen. |
Not impressed with pork pie
On Wed, 30 Jan 2013 16:04:47 -0800 (PST), wrote:
> > Wow, that's fascinating, you worthless ****. Talking to yourself again? -- Food is an important part of a balanced diet. |
Not impressed with pork pie
"sf" > wrote in message ... > On Wed, 30 Jan 2013 21:31:37 -0000, "Ophelia" > > wrote: > >> > Serve with chutney or pickles... (gherkins, pickled onions). >> >> Only if that is what they like to eat, yes? > > My husband hates pickles of any type and wouldn't touch pickled > onions, so I'm at a loss about how to make it into a meal. Or is it > not meant to be a meal? Serve it as a snack or with a salad. -- -- http://www.shop.helpforheroes.org.uk/ |
Not impressed with pork pie
On Wednesday, January 30, 2013 3:19:46 PM UTC-6, dsi1 wrote:
> On 1/30/2013 11:01 AM, Chemo wrote: > > > On Jan 30, 12:52 pm, dsi1 > wrote: > > >> On 1/30/2013 10:46 AM, Chemo wrote: > > >>> What's that got to do with pork pie? Please stay on topic! > > >> > > >> Oh, sorry. Pork pie - that's disgusting! > > > > > > LOL! > > > > > > > When was the last time you had a Swanson's frozen pork pie? Like never. > > > > Pork pie - disgusting. Pork pie hat - goofy. Goodbye Pork Pie Hat - > > sublime. :-) You know what would be funny? To make a "pork pie" using regular flaky pie crust, and filled with smoked, pulled pork and barbecue sauce. That sounds much less disgusting, and might even be kind of good, if you like pie crust. --Bryan http://www.citizenschwartz.com/nralandlord/ |
Not impressed with pork pie
On Thu, 31 Jan 2013 14:29:33 -0000, Janet > wrote:
> In article >, > says... > > > > On Wed, 30 Jan 2013 22:09:22 -0000, Janet > wrote: > > > > > In article >, > > > says... > > > > > > > > On 1/30/2013 4:44 PM, sf wrote: <snip> > > > > > He included a recipe? I must have missed it. > > > > > > > > > He gave a link to a recipe: > > > > > > > > http://www.bbc.co.uk/food/recipes/raisedporkpie_684 > > > > > > That was me not Gary. > > > > > Thanks for posting it. Is Lea and Perrins Worcestershire sauce an > > acceptable substitute for the anchovy essence? > > At a pinch. Don't over do it; the delicate meaty taste of the jelly > and pork is the main event, so the spices/flavourings should be at a > subtle sub-conscious level where you can't actually identify any of them > IYKWIM. > > > > I still like the idea of apples in the pork pie. Do you know of any > > recipes on the internet for that? > > No, and much as I like pork+apples, in a raised crust pork pie I don't > think they would work together because apples are too juicy and might > stop the stock setting firm (which is essential). The texture of the > filling is supposed to be firm and the pastry should be crispy all over. > Aha, I see. Thanks for the explanation. I'm inspired to try making pork pie sometime. I've always wanted to try making a hot water crust. I think that's the type I had the one and only time I've eaten steak and ale pie. It was quite "different", but tender and delicious all the same. -- Food is an important part of a balanced diet. |
Not impressed with pork pie
On Thu, 31 Jan 2013 14:16:21 -0000, Janet > wrote:
> In article >, > says... > > > > On Wed, 30 Jan 2013 17:05:40 -0500, James Silverton > > > wrote: > > > > > On 1/30/2013 4:44 PM, sf wrote: > > > > On Wed, 30 Jan 2013 13:52:02 -0500, James Silverton > > > > > wrote: > > > > > > > >> On 1/30/2013 1:45 PM, sf wrote: > > > >>> On Wed, 30 Jan 2013 10:08:24 -0500, James Silverton > > > >>> > wrote: > > > >>> > > > >>>> I seem to remember pork pies with affection from my childhood. They had > > > >>>> a fairly light crust and the meat was in small pieces but far from a > > > >>>> pate and not dry at all. Apples were also used in some pies. I also > > > >>>> recall that there was quite a bit of gelatine near the crust. The pies I > > > >>>> remember were large and were served in slices. > > > >>> I love apples with pork and I'd try making one of those for myself - > > > >>> but gelatin reminds me of pate.... so is pork pie a pate en croute? > > > >>> http://farm2.static.flickr.com/1071/...d89fef2ac4.jpg > > > >>> > > > >> I seem to remember that the gelatin was clear. I think Gary has got it > > > >> right in his post on this topic today. > > > > He included a recipe? I must have missed it. > > > > > > > He gave a link to a recipe: > > > > > > http://www.bbc.co.uk/food/recipes/raisedporkpie_684 > > > > I must have skipped that post, thanks. Most of the recipes I've seen > > call for a gelatin made by reducing pork stock. I would darken by > > roasting the bones and vegetables. > > For pork pie the bone-stock should be translucently golden and pale, > to harmonise with the golden pastry and pale pork. > I see! Thanks again. -- Food is an important part of a balanced diet. |
Not impressed with pork pie
On Thu, 31 Jan 2013 12:19:52 -0000, "Ophelia"
> wrote: > > > "sf" > wrote in message > ... > > On Wed, 30 Jan 2013 21:31:37 -0000, "Ophelia" > > > wrote: > > > >> > Serve with chutney or pickles... (gherkins, pickled onions). > >> > >> Only if that is what they like to eat, yes? > > > > My husband hates pickles of any type and wouldn't touch pickled > > onions, so I'm at a loss about how to make it into a meal. Or is it > > not meant to be a meal? > > Serve it as a snack or with a salad. > Okay, I can do that. Sounds like it would make a nice lunch when served with a salad. -- Food is an important part of a balanced diet. |
Not impressed with pork pie
On 1/31/2013 11:09 AM, sf wrote:
> On Thu, 31 Jan 2013 12:19:52 -0000, "Ophelia" > > wrote: >> >> "sf" > wrote in message >> ... >>> On Wed, 30 Jan 2013 21:31:37 -0000, "Ophelia" >>> > wrote: >>> >>>>> Serve with chutney or pickles... (gherkins, pickled onions). >>>> Only if that is what they like to eat, yes? >>> My husband hates pickles of any type and wouldn't touch pickled >>> onions, so I'm at a loss about how to make it into a meal. Or is it >>> not meant to be a meal? >> Serve it as a snack or with a salad. >> > Okay, I can do that. Sounds like it would make a nice lunch when > served with a salad. > > To my recollection, it was often served with a simple salad; lettuce and tomatoes mainly. Of course, being Britain long ago, a jar of "mayonnaise" or "salad cream" frequently appeared with it. -- Jim Silverton (Potomac, MD) Extraneous "not" in Reply To. |
Not impressed with pork pie
"sf" > wrote in message ... > On Thu, 31 Jan 2013 12:19:52 -0000, "Ophelia" > > wrote: >> >> >> "sf" > wrote in message >> ... >> > On Wed, 30 Jan 2013 21:31:37 -0000, "Ophelia" >> > > wrote: >> > >> >> > Serve with chutney or pickles... (gherkins, pickled onions). >> >> >> >> Only if that is what they like to eat, yes? >> > >> > My husband hates pickles of any type and wouldn't touch pickled >> > onions, so I'm at a loss about how to make it into a meal. Or is it >> > not meant to be a meal? >> >> Serve it as a snack or with a salad. >> > Okay, I can do that. Sounds like it would make a nice lunch when > served with a salad. Serve it as you would cold meat on a plate. It is very good served with a salad:)) -- -- http://www.shop.helpforheroes.org.uk/ |
Not impressed with pork pie
"James Silverton" > wrote in message ... > On 1/31/2013 11:09 AM, sf wrote: >> On Thu, 31 Jan 2013 12:19:52 -0000, "Ophelia" >> > wrote: >>> >>> "sf" > wrote in message >>> ... >>>> On Wed, 30 Jan 2013 21:31:37 -0000, "Ophelia" >>>> > wrote: >>>> >>>>>> Serve with chutney or pickles... (gherkins, pickled onions). >>>>> Only if that is what they like to eat, yes? >>>> My husband hates pickles of any type and wouldn't touch pickled >>>> onions, so I'm at a loss about how to make it into a meal. Or is it >>>> not meant to be a meal? >>> Serve it as a snack or with a salad. >>> >> Okay, I can do that. Sounds like it would make a nice lunch when >> served with a salad. >> >> > To my recollection, it was often served with a simple salad; lettuce and > tomatoes mainly. Of course, being Britain long ago, a jar of "mayonnaise" > or "salad cream" frequently appeared with it. You have good memory:) Not so much salad cream now I think but you are right, that was what we used then:)) -- -- http://www.shop.helpforheroes.org.uk/ |
Not impressed with pork pie
On Thu, 31 Jan 2013 14:42:14 -0000, Janet > wrote:
> In article >, > says... > > > > On Wed, 30 Jan 2013 21:31:37 -0000, "Ophelia" > > > wrote: > > > > > > Serve with chutney or pickles... (gherkins, pickled onions). > > > > > > Only if that is what they like to eat, yes? > > > > My husband hates pickles of any type and wouldn't touch pickled > > onions, so I'm at a loss about how to make it into a meal. Or is it > > not meant to be a meal? > > It's a snack meal. We'd take a pork pie on a picnic or long journey, > or have one for a cold lunch outside after a busy morning gardening. > If he won't eat chutney how about some redcurrant jelly or cranberry > sauce. Plus a few celery sticks (sub for the crunch factor of pickles) > or tomato wedges. > He doesn't like cranberry sauce for sure, no idea what he'd think of red currant jelly with meat. He doesn't use condiments in general. Commercial currant jam is really sweet here and currants are next to impossible to find fresh. When I do find them, they are prohibitively expensive to buy. For instance, a currant pie would cost in the double digits for me to make with fresh currants (*if* I found them fresh) and the first number would not be a one. Frozen currants are not an option. -- Food is an important part of a balanced diet. |
Not impressed with pork pie
On Thu, 31 Jan 2013 15:18:33 -0000, Janet > wrote:
> In article >, > says... > > > > OK-- when the thread got to 50 posts I thought I'd check to see what a > > pork pie *was*. > > > > Janet > wrote: > > -snip- > > > > > > The best PP's contain cubed meat (not ground or shredded). > > > > > > http://www.bbc.co.uk/food/recipes/raisedporkpie_684 > > > > > > Bacon and fresh raw pork is cubed then packed in the raw pastry. > > >After cooking the pie, through a hole you left in the lid, pour in pork > > >bone-stock to fill any spaces between the meat and pastry. The gelatin- > > >rich stock sets firm when cold. (Pork pie is always eaten cold). > > > > Oh my-- Now you've done it. This looks like just the right amount > > of complicated-- with the added benefit of it having to rest, so *I* > > can, too. > > > > I'm not sure how well it will go over with my 'clientele'-- but I'm > > going to try one. > > > > Where it says 'lean bacon'- I'm guessing that would be what we call > > Canadian Bacon. > > I gather what you call American bacon is what we call streaky bacon > (streaks of fat through streaks of meat) Given that this is a fatty > recipe I'd use short-back bacon looks like this > > http://www.welshfoodboxcompany.com/index.php? > route=product/product&product_id=188 > > > > Mace, nutmeg & allspice puts me in mind of a good mincemeat pie. > > [which I haven't had in 3-4 decades] > > Yes, but they need to be much subtler in pork pie. > > > > 'anchovie essence' -- Anybody know if I can substitute Nuoc Mam for > > that? Or should I just make/buy anchovy paste? > > > > 'clip sided' cake tin-- had to look it up. I'd call it a springform. > > Glad I finally looked-- This should be fun-- and ought to be tasty. > > Or you can hand-raise it (no tin required) > > http://recipewise.co.uk/melton-mowbray-pork-pie > > I've never tried handraising a pork pie but can see it will have to > happen soon :-) > All this talk about pork pie has made me think of a favorite pie which might not be bad with some pork added to it. I usually serve it on the side, but maybe I should try making it "all in one". I'd eliminate the maple glaze - but you can get the general idea here. http://seasaltcsa.com/recipe/roasted...rd-maple-glaze -- Food is an important part of a balanced diet. |
Not impressed with pork pie
On Thu, 31 Jan 2013 11:14:51 -0500, James Silverton
> wrote: > On 1/31/2013 11:09 AM, sf wrote: > > On Thu, 31 Jan 2013 12:19:52 -0000, "Ophelia" > >> > > Okay, I can do that. Sounds like it would make a nice lunch when > > served with a salad. > > > > > To my recollection, it was often served with a simple salad; lettuce and > tomatoes mainly. Of course, being Britain long ago, a jar of > "mayonnaise" or "salad cream" frequently appeared with it. Aaaak! No thanks. I've only been able to bring myself eat mayonnaise in my adult years and never as a condiment. -- Food is an important part of a balanced diet. |
Not impressed with pork pie
On Thu, 31 Jan 2013 09:35:05 -0800, sf > wrote:
>On Thu, 31 Jan 2013 11:14:51 -0500, James Silverton > wrote: > >> On 1/31/2013 11:09 AM, sf wrote: >> > On Thu, 31 Jan 2013 12:19:52 -0000, "Ophelia" >> >> >> > Okay, I can do that. Sounds like it would make a nice lunch when >> > served with a salad. >> > >> > >> To my recollection, it was often served with a simple salad; lettuce and >> tomatoes mainly. Of course, being Britain long ago, a jar of >> "mayonnaise" or "salad cream" frequently appeared with it. > >Aaaak! No thanks. I've only been able to bring myself eat mayonnaise >in my adult years and never as a condiment. Funny how we're both intrigued by the pork pie- and I went 'Yum' when he mentioned mayo.<g> Jim [who probably has some currant preserves in the cellar way, too-- and while I'm there, I'll grab a jar of my chili-sauce-- It's pickled so I won't offer to share.<g.] |
Not impressed with pork pie
On Thu, 31 Jan 2013 13:01:38 -0500, Jim Elbrecht >
wrote: > I'll grab a jar of my chili-sauce-- It's pickled so I won't offer to share.<g.] To set the record straight, *I* like things that have been pickled... even herring. :)) -- Food is an important part of a balanced diet. |
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