Eating a pork pie is like going to White Castle and ordering a pork burger.


W. Pooh (AKA Winnie P.)

On Tue, 29 Jan 2013 17:28:47 -0500, "Christopher M."
> wrote:

> Eating a pork pie is like going to White Castle and ordering a pork burger.
>
Interesting. Did it look like this?
http://www.guardian.co.uk/lifeandsty...ork-pie-recipe
If most pork pies are seasoned with nutmeg, I won't like it because I
hate nutmeg and too much mace is the same effect for me.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 2013-01-29 22:46:18 +0000, sf said:

> On Tue, 29 Jan 2013 17:28:47 -0500, "Christopher M."
> > wrote:
>
>> Eating a pork pie is like going to White Castle and ordering a pork burger.
>>
> Interesting. Did it look like this?
> http://www.guardian.co.uk/lifeandsty...ork-pie-recipe
> If most pork pies are seasoned with nutmeg, I won't like it because I
> hate nutmeg and too much mace is the same effect for me.

I haven't encountered many but I've loved every pork pie I've et.

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 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 Jan 29, 4:46*pm, sf > wrote:
>
> On Tue, 29 Jan 2013 17:28:47 -0500, "Christopher M."
>
> > wrote:
>
> > Eating a pork pie is like going to White Castle and ordering a pork burger.
>
> Interesting. *Did it look like this?http://www.guardian.co.uk/lifeandsty...l-slater-pork-...
> If most pork pies are seasoned with nutmeg, I won't like it because I
> hate nutmeg and too much mace is the same effect for me.
>
>
That looks like spam!! Barf!

On 2013-01-29, Christopher M. > wrote:
> Eating a pork pie is like going to White Castle and ordering a pork burger.

Either the pie maker was a hack or you obviously don't like pork.

nb

On Jan 29, 3:52*pm, notbob > wrote:
> On 2013-01-29, Christopher M. > wrote:
>
> > Eating a pork pie is like going to White Castle and ordering a pork burger.
>
> Either the pie maker was a hack or you obviously don't like pork.
>
> nb

Pretty sure it's the latter.

"notbob" > wrote in message
...
> On 2013-01-29, Christopher M. > wrote:
>> Eating a pork pie is like going to White Castle and ordering a pork
>> burger.
>
> Either the pie maker was a hack or you obviously don't like pork.
>
> nb

It was heavy on the pie, and light on the pork.


W. Pooh (AKA Winnie P.)

On 2013-01-30, Christopher M. > wrote:

> It was heavy on the pie, and light on the pork.

Yeah.... that's never good.

nb

Christopher M. wrote:
>
> It was heavy on the pie, and light on the pork.

That was her complaint.

"Brooklyn1" > wrote in message
...
> Christopher M. wrote:
>>
>> It was heavy on the pie, and light on the pork.
>
> That was her complaint.

This is the quote of the week.


W. Pooh (AKA Winnie P.)

On Jan 29, 2:28*pm, "Christopher M." > wrote:
> Eating a pork pie is like going to White Castle and ordering a pork burger.

"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.

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

On Jan 30, 6:48*am, "Ophelia" > wrote:
>
> 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.
>
> http://www.appletonsbutchers.co.uk/
> --
> --http://www.shop.helpforheroes.org.uk/

Unfortunately as a student one of the few foods I could afford was a
pork pie, from the supermarket. That has put me off them for a long
time. Must try again.

By the way, is the Box Tree restaurant still there in Ilkley? And is
the road over Rombald's Moor from Ilkley to I think East Morton still
passable? It was an old stone road, possibly Saxon, used as a path,
but was passable many years back.

http:/www.richardfisher.com

"Helpful person" > wrote in message
...
> On Jan 30, 6:48 am, "Ophelia" > wrote:
>>
>> 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.
>>
>> http://www.appletonsbutchers.co.uk/
>> --
>> --http://www.shop.helpforheroes.org.uk/
>
> Unfortunately as a student one of the few foods I could afford was a
> pork pie, from the supermarket. That has put me off them for a long
> time. Must try again.
>
> By the way, is the Box Tree restaurant still there in Ilkley?

This one?:

http://www.theboxtree.co.uk/

And is
> the road over Rombald's Moor from Ilkley to I think East Morton still
> passable?
It was an old stone road, possibly Saxon, used as a path,
> but was passable many years back.

I don't know, it is ages since I was over that way. Will get back to you if
we do

You obviously know the area, so if you do get back, make sure you stop off
in Ripon
--
--
http://www.shop.helpforheroes.org.uk/

On Jan 30, 8:26*am, "Ophelia" > wrote:
> "Helpful person" > wrote in message
>
> ...
>
> > On Jan 30, 6:48 am, "Ophelia" > wrote:
>
> >> 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.
>
> >>http://www.appletonsbutchers.co.uk/
> >> --
> >> --http://www.shop.helpforheroes.org.uk/
>
> > Unfortunately as a student one of the few foods I could afford was a
> > pork pie, from the supermarket. *That has put me off them for a long
> > time. *Must try again.
>
> > By the way, is the Box Tree restaurant still there in Ilkley?
>
> * * This one?:
>
> http://www.theboxtree.co.uk/
>
> And is> the road over Rombald's Moor from Ilkley to I think East Morton still
> > passable?
>
> *It was an old stone road, possibly Saxon, used as a path,
>
> > but was passable many years back.
>
> I don't know, it is ages since I was over that way. *Will get back to you if
> we do
>
> You obviously know the area, so if you do get back, make sure you stop off
> in Ripon
> --
> --http://www.shop.helpforheroes.org.uk/

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 with only gas (no electricity) in
Wakefield (they served it flat) and various other outlets around the
country.

Part of my honeymoon (with my US wife) was spent in Yorkshire.
Whitby, Robin's Hood Bay, York and Howarth.

The Box Tree looks just like it did back then and is still a high end
restaurant. (Cost me a fortune back then.)

http://www.richardfisher.com

"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 with only gas (no electricity) in
> Wakefield (they served it flat) and various other outlets around the
> country.

http://www.ferrandsarms.co.uk/


> Part of my honeymoon (with my US wife) was spent in Yorkshire.
> Whitby, Robin's Hood Bay, York and Howarth.

I can see you had good taste

>
> The Box Tree looks just like it did back then and is still a high end
> restaurant. (Cost me a fortune back then.)

Good memories for you eh? )

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

"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!!{:-)

On Wed, 30 Jan 2013 11:48:10 -0000, "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.
>
>http://www.appletonsbutchers.co.uk/
>--
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.
Janet US

On 1/30/2013 9:41 AM, Janet Bostwick wrote:
> On Wed, 30 Jan 2013 11:48:10 -0000, "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.
>>
>> http://www.appletonsbutchers.co.uk/
>> --
> 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.
> Janet US
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.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

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

--
Food is an important part of a balanced diet.

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.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"Janet Bostwick" > wrote in message
...
> On Wed, 30 Jan 2013 11:48:10 -0000, "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.
>>
>>http://www.appletonsbutchers.co.uk/
>>--
> 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.

I am not too sure what to tell you. When i have bought some of those pork
pies to bring home and freeze.. it never worked The pies we bought from
Appletons were moist, full of favour and the pastry was crisp and fresh. If
I could sent you one .. I would!!! The pies I buy in shops are usually
spicy, (which doesn't help) and dry. I have never tried to make my own. If
I do and I succeed in make one like Appletons, i will tell you! I promise!

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

On Wed, 30 Jan 2013 16:17:59 -0000, "Ophelia"
> wrote:

>
>
>"Janet Bostwick" > wrote in message
.. .
>> On Wed, 30 Jan 2013 11:48:10 -0000, "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.
>>>
>>>http://www.appletonsbutchers.co.uk/
>>>--
>> 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.
>
>I am not too sure what to tell you. When i have bought some of those pork
>pies to bring home and freeze.. it never worked The pies we bought from
>Appletons were moist, full of favour and the pastry was crisp and fresh. If
>I could sent you one .. I would!!! The pies I buy in shops are usually
>spicy, (which doesn't help) and dry. I have never tried to make my own. If
>I do and I succeed in make one like Appletons, i will tell you! I promise!
>
>--
Moist, flavorful and crispy is good. Something to aim for.
Janet US

"Janet Bostwick" > wrote in message
...
> On Wed, 30 Jan 2013 16:17:59 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Wed, 30 Jan 2013 11:48:10 -0000, "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.
>>>>
>>>>http://www.appletonsbutchers.co.uk/
>>>>--
>>> 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.
>>
>>I am not too sure what to tell you. When i have bought some of those
>>pork
>>pies to bring home and freeze.. it never worked The pies we bought from
>>Appletons were moist, full of favour and the pastry was crisp and fresh.
>>If
>>I could sent you one .. I would!!! The pies I buy in shops are usually
>>spicy, (which doesn't help) and dry. I have never tried to make my own.
>>If
>>I do and I succeed in make one like Appletons, i will tell you! I promise!
>>
>>--
> Moist, flavorful and crispy is good. Something to aim for.

Oh yes!

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

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.

--
Food is an important part of a balanced diet.

"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
--
--
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.

"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 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.

On Wed, 30 Jan 2013 11:48:10 -0000, "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.
>
>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 picture of the pork pie looks delicious!

William

"William" > wrote in message
...

> 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 am afraid I have never made one but I can point you to some
recipes from Yorkshire. Will they be good? I don't know, but you can try
and if you do, please report back I can tell you though, I have never
liked Melton Mowbray pies!

http://peasepudding.wordpress.com/20...ish-pork-pies/

http://www.halinaking.co.uk/Location...and%20Peas.htm

http://uk.ask.com/web?l=sem&ifr=1&qs...9-6FE8C16EE6EA



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

On Wed, 30 Jan 2013 16:24:02 -0000, "Ophelia"
> wrote:

> William, I am afraid I have never made one but I can point you to some
> recipes from Yorkshire. Will they be good? I don't know, but you can try
> and if you do, please report back I can tell you though, I have never
> liked Melton Mowbray pies!
>
> http://peasepudding.wordpress.com/20...ish-pork-pies/
>
> http://www.halinaking.co.uk/Location...and%20Peas.htm
>
> http://uk.ask.com/web?l=sem&ifr=1&qs...9-6FE8C16EE6EA
>

I put locks on posts like this, but I rarely find them again - so at
least I was able to save the first recipe before Pinterest started
"burping". They need to upgrade their servers.

--
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?

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.

On Wed, 30 Jan 2013 17:03:59 -0000, Janet > wrote:

>In article >, BigC300
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).
>
>
> Janet UK
Ah, yes. that explains it. I vaguely remember reading that a long
time ago.
Janet US

"Janet Bostwick" > wrote in message
...
> On Wed, 30 Jan 2013 17:03:59 -0000, Janet > wrote:
>
>>In article >, BigC300
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).
>>
>>
>> Janet UK
> Ah, yes. that explains it. I vaguely remember reading that a long
> time ago.

<g>

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

"Janet" > wrote in message
...
> 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).

So says the Google Queen who knows *everything*!!!

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

"Janet" > wrote in message
...
> In article >, lid
> says...
>>
>> "Janet" > wrote in message
>> ...
>> > 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).
>>
>> So says the Google Queen who knows *everything*!!!
>
> More than you, but that's not saying much.

LOLOL at least I talk about my own 'real' experiences not the Google Queen's
searches)


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