|
Not impressed with pork pie
Ophelia wrote:
> "Christopher M." > wrote in message > ... >> Eating a pork pie is like going to White Castle and ordering a pork >> burger. > > Then you have never eaten a pork pie from a Pork shop in Ripon, > Yorkshire called Appletons! The best pork pies I have ever eaten. The > ones in Supermarkets are horrible. I've heard Emeril Lagasse talk about them on TV. My own pork pie turned out to be quite different. I'm into that British/Irish pub grub. Especially in the winter time (or summer, if you're Australian). Good stuff. W. Pooh (AKA Winnie P.) |
Not impressed with pork pie
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 Is that like shaved ham? Not my style. > rolled up, breaded in panko, and deep fried. It was served > on a bed of rice next to a sea of curry sauce. If you're going to have sauce why not have a sea of sauce. Sounds tasty. W. Pooh (AKA Winnie P.) |
Not impressed with pork pie
On Jan 30, 6:21*pm, "graham" > wrote:
> > > 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 I'm a bit out of date (about 30 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. If you are familiar with cask beer you must be aware that today, now that it has become trendy, most is of very poor quality. The care taken in the pub is even more important than that in the brewery. It has become increasingly difficult (unlike the "old" days) to find a good pint of cask. http://www.richardfisher.com |
Not impressed with pork pie
On 1/31/2013 12:35 PM, 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. > My thoughts too! Note the quotes :-) -- Jim Silverton (Potomac, MD) Extraneous "not" in Reply To. |
Not impressed with pork pie
On 1/31/2013 3:00 AM, Bryan wrote:
> > 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/ > If everybody made their idea of pork pie, the results would be vastly different. I'd put Chinese char siu in mine and fold it in pastry, then proclaim "pork pie!" I've never seen nor heard of pork pie but I suppose that it can't be any more disgusting than us wrapping a lump of pork and butterfish in taro leaves and steaming for a few hours - or can it? :-) |
Not impressed with pork pie
"Helpful person" > wrote in message ... On Jan 30, 6:21 pm, "graham" > wrote: > > > 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. If you are familiar with cask beer you must be aware that today, now that it has become trendy, most is of very poor quality. The care taken in the pub is even more important than that in the brewery. It has become increasingly difficult (unlike the "old" days) to find a good pint of cask. -------------------------------------------- I wonder if Tetley's is still brewed in the original brewery in Leeds or has been taken over and it's now brewed elsewhere. I've seen it here (Calgary) in cans but like Greene King, I avoid it. When I was at uni (Sheffield) I avoided it if at all possible and preferred Stone's. When I visit the UK I drink Adnam's. http://www.richardfisher.com Hmmm! I could do with you as a neighbour as there's a problem with my microscope camera system{:-) Graham |
Not impressed with pork pie
On Thursday, January 31, 2013 5:26:55 PM UTC-6, graham wrote:
> "Helpful person" > wrote in message > > ... > > On Jan 30, 6:21 pm, "graham" > wrote: > > > > > > > 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. > > > > If you are familiar with cask beer you must be aware that today, now > > that it has become trendy, most is of very poor quality. The care > > taken in the pub is even more important than that in the brewery. It > > has become increasingly difficult (unlike the "old" days) to find a > > good pint of cask. > > -------------------------------------------- > > I wonder if Tetley's is still brewed in the original brewery in Leeds or has > > been taken over and it's now brewed elsewhere. I've seen it here (Calgary) > > in cans but like Greene King, I avoid it. When I was at uni (Sheffield) I > > avoided it if at all possible and preferred Stone's. When I visit the UK I > > drink Adnam's. > > > > http://www.richardfisher.com > > > > Hmmm! I could do with you as a neighbour as there's a problem with my > > microscope camera system{:-) I am very happy with my local small brewery, as they make one beer that is very good. It is a dry hopped (Cascade) American Pale Ale that is 5.6% ABV, but doesn't taste at all alcoholey. I usually drink chap, low carb ****water that I understand isn't even supposed to taste good. http://xfinity.comcast.net/slideshow...eningbeers/17/ It goes down as easy as Bud Select or Lite by Miller, and is far cheaper, and no worse tasting. Mich Ultra is marginally better, but not worth the extra cost. Basically, if I'm going to pay higher prices than Milwaukee's Best Light, it had better taste good. > > Graham --Bryan |
Not impressed with pork pie
On Jan 31, 6:26*pm, "graham" > wrote:
> I wonder if Tetley's is still brewed in the original brewery in Leeds or has > been taken over and it's now brewed elsewhere. I've seen it here (Calgary) > in cans but like Greene King, I avoid it. *When I was at uni (Sheffield) I > avoided it if at all possible and preferred Stone's. When I visit the UK I > drink Adnam's. > > http://www.richardfisher.com > > Hmmm! I could do with you as a neighbour as there's a problem with my > microscope camera system{:-) > Graham I just discovered on line that the old Tetley brewery in Leeds has bee demolished. Sorry I can't help with your microscope! http://www.richardfisher.com |
Not impressed with pork pie
In article >,
"Christopher M." > wrote: > Eating a pork pie is like going to White Castle and ordering a pork burger. > > > W. Pooh (AKA Winnie P.) Describe the pork pie you ate. I make tourtiere and it's pretty good. Actually, it's damned good. -- Barb, http://www.barbschaller.com, as of December 23, 2012. |
Not impressed with pork pie
|
Not impressed with pork pie
Janet > wrote in
T: > So do I (recipe from Canadian poster). It's better than damn > good, it's fantastic; and so simple to make. I'm guessing that's my grandmother's recipe. -- Traditions are group efforts to keep the unexpected from happening. -- Barbara Tober |
Not impressed with pork pie
In article >,
says... > > Janet > wrote in > T: > > > So do I (recipe from Canadian poster). It's better than damn > > good, it's fantastic; and so simple to make. > > I'm guessing that's my grandmother's recipe. Graham's tourtiere recipe ( I use fresh bread crumbs not potato) http://newsgroups.derkeiler.com/Arch....cooking/2009- 12/msg00658.html Janet UK |
Not impressed with pork pie
On Sun, 3 Feb 2013 16:00:19 -0000, Janet > wrote:
>In article >, says... >> >> Janet > wrote in >> T: >> >> > So do I (recipe from Canadian poster). It's better than damn >> > good, it's fantastic; and so simple to make. >> >> I'm guessing that's my grandmother's recipe. > > Graham's tourtiere recipe > >( I use fresh bread crumbs not potato) > >http://newsgroups.derkeiler.com/Arch....cooking/2009- >12/msg00658.html > > Janet UK I get an error message on that link. Janet US |
Not impressed with pork pie
"Janet Bostwick" > wrote in message ... > I get an error message on that link. Graham posts here so I expect he can post the recipe himself:) It really is very good btw:) -- -- http://www.shop.helpforheroes.org.uk/ |
Not impressed with pork pie
On 2013-02-03 16:28:57 +0000, Janet Bostwick said:
> On Sun, 3 Feb 2013 16:00:19 -0000, Janet > wrote: > >> In article >, >> says... >>> >>> Janet > wrote in >>> T: >>> >>>> So do I (recipe from Canadian poster). It's better than damn >>>> good, it's fantastic; and so simple to make. >>> >>> I'm guessing that's my grandmother's recipe. >> >> Graham's tourtiere recipe >> >> ( I use fresh bread crumbs not potato) >> >> http://newsgroups.derkeiler.com/Arch....cooking/2009- >> 12/msg00658.html >> >> Janet UK > I get an error message on that link. She embedded a line-break in the link. Here it is: http://tinyurl.com/a6f473u |
Not impressed with pork pie
"Michel Boucher" > wrote in message ... > Janet > wrote in > T: > >> So do I (recipe from Canadian poster). It's better than damn >> good, it's fantastic; and so simple to make. > > I'm guessing that's my grandmother's recipe. > Was she Madame Benoit? Graham |
Not impressed with pork pie
"Janet" > wrote in message T... > In article >, > says... > I make tourtiere and it's pretty good. >> Actually, it's damned good. > > So do I (recipe from Canadian poster). It's better than damn good, > it's fantastic; and so simple to make. > We have guests who ring in advance to request I make tourtiere (again) > :-) > Very gratifying to know! I didn't make any this year. A Brit has a pie-making company in Calgary (Simple Simon) that is doing a roaring trade in small, single serving 3" pies. One of them is his version of tourtiere, which is very good and available all year. Graham |
Not impressed with pork pie
"graham" > wrote in message ... > > "Janet" > wrote in message > T... >> In article >, >> says... >> I make tourtiere and it's pretty good. >>> Actually, it's damned good. >> >> So do I (recipe from Canadian poster). It's better than damn good, >> it's fantastic; and so simple to make. >> We have guests who ring in advance to request I make tourtiere (again) >> :-) >> > Very gratifying to know! I didn't make any this year. A Brit has a > pie-making company in Calgary (Simple Simon) that is doing a roaring trade > in small, single serving 3" pies. One of them is his version of > tourtiere, which is very good and available all year. Do post it again, Graham. It seems not all can get it online! -- -- http://www.shop.helpforheroes.org.uk/ |
Not impressed with pork pie
On Sun, 3 Feb 2013 09:09:42 -0800, gtr > wrote:
>On 2013-02-03 16:28:57 +0000, Janet Bostwick said: > >> On Sun, 3 Feb 2013 16:00:19 -0000, Janet > wrote: >> >>> In article >, >>> says... >>>> >>>> Janet > wrote in >>>> T: >>>> >>>>> So do I (recipe from Canadian poster). It's better than damn >>>>> good, it's fantastic; and so simple to make. >>>> >>>> I'm guessing that's my grandmother's recipe. >>> >>> Graham's tourtiere recipe >>> >>> ( I use fresh bread crumbs not potato) >>> >>> http://newsgroups.derkeiler.com/Arch....cooking/2009- >>> 12/msg00658.html >>> >>> Janet UK >> I get an error message on that link. > >She embedded a line-break in the link. Here it is: > > http://tinyurl.com/a6f473u thank you. Janet US |
Not impressed with pork pie
On 2013-02-03 20:01:27 +0000, Janet Bostwick said:
>>>> Graham's tourtiere recipe >>>> >>>> ( I use fresh bread crumbs not potato) >>>> >> >> http://tinyurl.com/a6f473u > > thank you. My pleasure. As I study this thing I realize I absolutely have to make it--otherwise I'll never get a piece... |
Not impressed with pork pie
"Ophelia" > wrote in message ... > > > "graham" > wrote in message > ... >> >> "Janet" > wrote in message >> T... >>> In article >, >>> says... >>> I make tourtiere and it's pretty good. >>>> Actually, it's damned good. >>> >>> So do I (recipe from Canadian poster). It's better than damn good, >>> it's fantastic; and so simple to make. >>> We have guests who ring in advance to request I make tourtiere (again) >>> :-) >>> >> Very gratifying to know! I didn't make any this year. A Brit has a >> pie-making company in Calgary (Simple Simon) that is doing a roaring >> trade in small, single serving 3" pies. One of them is his version of >> tourtiere, which is very good and available all year. > > Do post it again, Graham. It seems not all can get it online! > Gtr posted a tiny url: http://tinyurl.com/a6f473u that links to it, O. |
Not impressed with pork pie
In article >,
William > wrote: > 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 picture of the pork pie looks delicious! > > William I don't know what is common across the pond, but this is what I do. Tourtiere (French-Canadian meat pie) Recipe By: posted again to r.f.c. by Barb Schaller, 2-3-2013 Serving Size: 6 1 1/4 lbs. ground pork butt 1 small onion diced 1 clove small garlic minced 1/2 cup water 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/4 cup dried bread crumbs plus more as needed for proper consistency 1/4 teaspoon celery salt Pastry for a double-crust pie Combine all ingredients except pastry in a sauce pan and bring to a boil, breaking up the meat well. Simmer for 20 minutes. Remove from heat and skim fat. Cool mixture and pour into an 8 or 9" pie shell. Cover with second crust and bake at 350? for about one hour or until golden brown. Note: The filling is the proper consistency if it "holds together" when dropped from a spoon (it's fairly thick). Filling may be made up to a week ahead (thank goodness!) or baked tourtiere may be frozen and reheated for serving. 6-8 servings. Notes: Somehow, this has become the Christmas Eve meal at the Schaller house! How did I let that happen!? Serve with fried potatoes and sweet-sour red cabbage. BONUS!! EVERYone loves this, including Jamie and La Kid. Use only about 1/8 tsp ground cloves -- a little clove ANYwhere goes a long way. -- Barb, http://www.barbschaller.com, as of December 23, 2012. |
Not impressed with pork pie
In article >,
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. Do you know if it bears much resemblance to a Welsh pasty? -- Barb, http://www.barbschaller.com, as of December 23, 2012. |
Not impressed with pork pie
"graham" > wrote in news:%byPs.158644$Id.86374
@newsfe24.iad: > Was she Madame Benoit? No, but my mother knew her well. -- Traditions are group efforts to keep the unexpected from happening. -- Barbara Tober |
Not impressed with pork pie
|
| All times are GMT +1. The time now is 10:18 PM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter