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!

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!

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!

"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/

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. :-)

"Janet" > wrote in message
...
> In article >,
> says...
>>
>> 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.
>
> It isn't.
>>
>> Looking at images - I think it's more like meatloaf or a country pate,
>
> Nothing like either.
>
>> but I could be wrong.
>
> Well, at least you got that bit right :-)

In the Google Queen's opinion! LOL


--
--
http://www.shop.helpforheroes.org.uk/

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

"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/

On Wed, 30 Jan 2013 19:05:08 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> news
> > 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.

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.

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

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.

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.

On Wed, 30 Jan 2013 22:57:13 +0100, (Victor Sack)
wrote:

>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

BTW has anyone heard form Charliam recently?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

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.

"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.

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.

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.

"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.

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.

Feels the pain here. My Daddy went over to help the bloomin Limeys whup the krauts back during the Big War..and he did not mention this delicacy. He say the wimmen and kids lived on crackers and the menfolks got a chunk of meat from a sheep leg which hung from the rafters in the living room. He say they would not touch it till it got "high" which as good as I can determine meant about half rotten. Seem to recall a nursery rhyme about pork pie or maybe that was plum pie? Its been a while. Those nice folks aint really noted for their culinary prowess. They also dont allow ice cubes for some reason. You have to wear a necktie at McDonalds. They drive on the wrong side of the road etc. Not sure I would like to go for a visit. Now they do have good beer. English bitters will knock your socks off..which would be good..cept they drink it hot most likely. Who woulda thunk it?

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.

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

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 ****.

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.

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.

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.

"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/

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/

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.

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.

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.

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.

"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/

"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/

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.

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.

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.

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.]

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.