|
Bacon and Egg Pie
I would like to hear from our Aussie and Kiwi friends about Bacon and Egg Pie. I've looked for recipes on the Internet. As usual, things are confusing. My impression, when I first heard of this pie, was that it was a sort of hand pie. A self-contained pie much like an American pot pie. As I look at recipes on the 'Net, I see it done as a casserole, topless, a whole large pie that would be sliced and individual pies. Tell me what you think it should be. What is the proper temperature to eat it? Hot, warm, room temperature? Are the eggs in it beaten or unbeaten (whole)? Can it be a sort of picnic food. I'm interested and most likely will make it. thanks Janet US |
Bacon and Egg Pie
On Mon, 06 Jun 2016 19:29:15 -0600, Janet B >
wrote: > >I would like to hear from our Aussie and Kiwi friends about Bacon and >Egg Pie. I've looked for recipes on the Internet. As usual, things >are confusing. >My impression, when I first heard of this pie, was that it was a sort >of hand pie. A self-contained pie much like an American pot pie. As >I look at recipes on the 'Net, I see it done as a casserole, topless, >a whole large pie that would be sliced and individual pies. Tell me >what you think it should be. What is the proper temperature to eat >it? Hot, warm, room temperature? Are the eggs in it beaten or >unbeaten (whole)? I'll try, even though I've never made an egg and bacon pie... Mind you, I have eaten plenty of them. They should be eaten hot, or at least warm. I did not realise that this was an antipodean specialty? >Can it be a sort of picnic food. I'm interested and >most likely will make it. IMO an egg and bacon quiche would be better suited as a picnic food. I'll find a recipe or two that is my idea of what an egg & bacon pie should be: http://www.taste.com.au/recipes/2640...+egg+bacon+pie The relish mentioned above is new to me though. http://allrecipes.com.au/recipe/8416...d-egg-pie.aspx The above two seem typical of what you find in Australia, there is always some variation on the theme. bacon... I seem to have gone off bacon this year for some unknown reason. I still eat it, but in very small doses. Blasphemous, I know. |
Bacon and Egg Pie
On Tue, 07 Jun 2016 11:52:44 +1000, Jeßus > wrote:
>On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > >wrote: > >> >>I would like to hear from our Aussie and Kiwi friends about Bacon and >>Egg Pie. I've looked for recipes on the Internet. As usual, things >>are confusing. >>My impression, when I first heard of this pie, was that it was a sort >>of hand pie. A self-contained pie much like an American pot pie. As >>I look at recipes on the 'Net, I see it done as a casserole, topless, >>a whole large pie that would be sliced and individual pies. Tell me >>what you think it should be. What is the proper temperature to eat >>it? Hot, warm, room temperature? Are the eggs in it beaten or >>unbeaten (whole)? > >I'll try, even though I've never made an egg and bacon pie... >Mind you, I have eaten plenty of them. They should be eaten hot, or at >least warm. I did not realise that this was an antipodean specialty? > >>Can it be a sort of picnic food. I'm interested and >>most likely will make it. > >IMO an egg and bacon quiche would be better suited as a picnic food. > >I'll find a recipe or two that is my idea of what an egg & bacon pie >should be: > >http://www.taste.com.au/recipes/2640...+egg+bacon+pie >The relish mentioned above is new to me though. >http://allrecipes.com.au/recipe/8416...d-egg-pie.aspx > >The above two seem typical of what you find in Australia, there is >always some variation on the theme. > > bacon... I seem to have gone off bacon this year for some unknown >reason. I still eat it, but in very small doses. Blasphemous, I know. My original source declared that it was a dish of New Zealand. As I checked the 'Net I found that Australia also laid claim to it. I read both of the recipes that you have supplied. Immediately I had to chuckle. Your second recipe calls for cheese, yet in my reading on the 'Net I ran across the caution that a Egg and Bacon pie did not contain cheese, but quite often onion, tomatoes and peas. By the choices you made in recipes, I'm assuming that you are most familiar with a large pie that is cut into pieces. Is that correct? Have you ever seen this as an individual pie? My reading did indicate that your area is not the only place on the planet that makes the pie, but that it can lay claim to origination. Thanks for your insight. If you have any more thought, please post. Janet US |
Bacon and Egg Pie
On 6/6/2016 8:29 PM, Janet B wrote:
> > I would like to hear from our Aussie and Kiwi friends about Bacon > and Egg Pie. I've looked for recipes on the Internet. As usual, > things are confusing. My impression, when I first heard of this pie, > was that it was a sort of hand pie. A self-contained pie much like an > American pot pie. As I look at recipes on the 'Net, I see it done as > a casserole, topless, a whole large pie that would be sliced and > individual pies. Tell me what you think it should be. What is the > proper temperature to eat it? Hot, warm, room temperature? Are the > eggs in it beaten or unbeaten (whole)? Can it be a sort of picnic > food. I'm interested and most likely will make it. thanks I may be a 'yank' <vbg>, but what you describe sounds almost like a quiche, to me. However, I don't believe that's the sort of recipe you want, eh!? :) It'll be interesting to learn what recipes you find with your search that work well for what you seek (another grin). Please share when you do - I'd be very interested, too . . . Sky ================================ Kitchen Rule #1 - Use the timer! Kitchen Rule #2 - Cook's choice! ================================ |
Bacon and Egg Pie
On Mon, 6 Jun 2016 22:16:50 -0500, Sky > wrote:
>On 6/6/2016 8:29 PM, Janet B wrote: >> >> I would like to hear from our Aussie and Kiwi friends about Bacon >> and Egg Pie. I've looked for recipes on the Internet. As usual, >> things are confusing. My impression, when I first heard of this pie, >> was that it was a sort of hand pie. A self-contained pie much like an >> American pot pie. As I look at recipes on the 'Net, I see it done as >> a casserole, topless, a whole large pie that would be sliced and >> individual pies. Tell me what you think it should be. What is the >> proper temperature to eat it? Hot, warm, room temperature? Are the >> eggs in it beaten or unbeaten (whole)? Can it be a sort of picnic >> food. I'm interested and most likely will make it. thanks > >I may be a 'yank' <vbg>, but what you describe sounds almost like a >quiche, to me. However, I don't believe that's the sort of recipe you >want, eh!? :) It'll be interesting to learn what recipes you find with >your search that work well for what you seek (another grin). Please >share when you do - I'd be very interested, too . . . > >Sky > >================================ >Kitchen Rule #1 - Use the timer! >Kitchen Rule #2 - Cook's choice! >================================ What I read was that it definitely was not quiche. If you look at some pictures, the various ingredients are suspended in a quiche-like mixture, BUT, some of the eggs in the recipe are cracked and dropped into the pie whole. I am slightly favoring this recipe at the moment http://www.radionz.co.nz/collections...on-and-egg-pie here's some pictures and more http://tinyurl.com/hd8tde5 I had originally thought that it was made with a short pastry crust. Most of the recipes I find are using puff pastry. Anyway, I found the idea interesting and want to try it out. The onions, tomatoes, herbs and peas make the whole thing sound tasty. Apparently a national dish. I'll get back to you when I get this nailed down. Janet US |
Bacon and Egg Pie
On 6/6/2016 11:19 PM, Janet B wrote:
> On Mon, 6 Jun 2016 22:16:50 -0500, Sky > wrote: > >> On 6/6/2016 8:29 PM, Janet B wrote: >>> >>> I would like to hear from our Aussie and Kiwi friends about Bacon >>> and Egg Pie. I've looked for recipes on the Internet. As usual, >>> things are confusing. My impression, when I first heard of this pie, >>> was that it was a sort of hand pie. A self-contained pie much like an >>> American pot pie. As I look at recipes on the 'Net, I see it done as >>> a casserole, topless, a whole large pie that would be sliced and >>> individual pies. Tell me what you think it should be. What is the >>> proper temperature to eat it? Hot, warm, room temperature? Are the >>> eggs in it beaten or unbeaten (whole)? Can it be a sort of picnic >>> food. I'm interested and most likely will make it. thanks >> >> I may be a 'yank' <vbg>, but what you describe sounds almost like a >> quiche, to me. However, I don't believe that's the sort of recipe you >> want, eh!? :) It'll be interesting to learn what recipes you find with >> your search that work well for what you seek (another grin). Please >> share when you do - I'd be very interested, too . . . >> > What I read was that it definitely was not quiche. If you look at > some pictures, the various ingredients are suspended in a > quiche-like mixture, BUT, some of the eggs in the recipe are cracked > and dropped into the pie whole. I am slightly favoring this recipe at > the moment > http://www.radionz.co.nz/collections...on-and-egg-pie > >here's some pictures and more > http://tinyurl.com/hd8tde5 I had originally thought that it was made > with a short pastry crust. Most of the recipes I find are using puff > pastry. Anyway, I found the idea interesting and want to try it out. > The onions, tomatoes, herbs and peas make the whole thing sound > tasty. Apparently a national dish. I'll get back to you when I get > this nailed down. Your first link's recipe looks very good indeed, and quite easy to make - one I'd like to try sans peas and/or spinach <vbg!>. I noticed the Saveur recipe from the second link (list) [http://www.saveur.com/article/Recipe...Bacon-Egg-Pie] used mostly whole eggs - interesting. Oh yes, please do share your experience(s) when/after you've tried the bacon and egg pie recipe(s) of your choice ;) It will be interesting to leaarn what you liked and perhaps did not like! Sky ================================ Kitchen Rule #1 - Use the timer! Kitchen Rule #2 - Cook's choice! ================================ |
Bacon and Egg Pie
"Jeßus" > wrote in message ... > On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > > wrote: > >> >>I would like to hear from our Aussie and Kiwi friends about Bacon and >>Egg Pie. I've looked for recipes on the Internet. As usual, things >>are confusing. >>My impression, when I first heard of this pie, was that it was a sort >>of hand pie. A self-contained pie much like an American pot pie. As >>I look at recipes on the 'Net, I see it done as a casserole, topless, >>a whole large pie that would be sliced and individual pies. Tell me >>what you think it should be. What is the proper temperature to eat >>it? Hot, warm, room temperature? Are the eggs in it beaten or >>unbeaten (whole)? > > I'll try, even though I've never made an egg and bacon pie... > Mind you, I have eaten plenty of them. They should be eaten hot, or at > least warm. I did not realise that this was an antipodean specialty? It isn't:) It is very English (to my knowledge) I grew up eating that and I still make it occasionally:))) -- http://www.helpforheroes.org.uk/shop/ |
Bacon and Egg Pie
On Tue, 7 Jun 2016 09:13:31 +0100, "Ophelia" >
wrote: > > >"Jeßus" > wrote in message .. . >> On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > >> wrote: >> >>> >>>I would like to hear from our Aussie and Kiwi friends about Bacon and >>>Egg Pie. I've looked for recipes on the Internet. As usual, things >>>are confusing. >>>My impression, when I first heard of this pie, was that it was a sort >>>of hand pie. A self-contained pie much like an American pot pie. As >>>I look at recipes on the 'Net, I see it done as a casserole, topless, >>>a whole large pie that would be sliced and individual pies. Tell me >>>what you think it should be. What is the proper temperature to eat >>>it? Hot, warm, room temperature? Are the eggs in it beaten or >>>unbeaten (whole)? >> >> I'll try, even though I've never made an egg and bacon pie... >> Mind you, I have eaten plenty of them. They should be eaten hot, or at >> least warm. I did not realise that this was an antipodean specialty? > > >It isn't:) It is very English (to my knowledge) I grew up eating that and >I still make it occasionally:))) I agree with you, used to make it all the time when kids were young, though I used short crust pastry and bacon and eggs, no spinach, onions etc etc. |
Bacon and Egg Pie
|
Bacon and Egg Pie
On Tue, 07 Jun 2016 06:21:28 -0400, Gary > wrote:
wrote: >> >> "Ophelia" wrote: >> >...It is very English (to my knowledge) I grew up eating that and >> >I still make it occasionally:))) >> >> I agree with you, used to make it all the time when kids were young, >> though I used short crust pastry and bacon and eggs, no spinach, >> onions etc etc. > >I've been reading this thread and am interested. Do either of you have >an English version recipe? This week we had a sale on eggs. I bought 3 >dozen (for $3.00) which is a bit much for me at one time. I might make >a bread pudding (dessert style) or some kind of breakfast casserole. >2-3 eggs over easy with toast is also in my plans but I won't make >that but so often. To use up the eggs, how about pickled eggs, pub food of the best order? Not a lot of trouble and great snacks. http://www.jamieoliver.com/recipes/m...e-detail/3527/ |
Bacon and Egg Pie
> wrote in message ... > On Tue, 7 Jun 2016 09:13:31 +0100, "Ophelia" > > wrote: > >> >> >>"Jeßus" > wrote in message . .. >>> On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > >>> wrote: >>> >>>> >>>>I would like to hear from our Aussie and Kiwi friends about Bacon and >>>>Egg Pie. I've looked for recipes on the Internet. As usual, things >>>>are confusing. >>>>My impression, when I first heard of this pie, was that it was a sort >>>>of hand pie. A self-contained pie much like an American pot pie. As >>>>I look at recipes on the 'Net, I see it done as a casserole, topless, >>>>a whole large pie that would be sliced and individual pies. Tell me >>>>what you think it should be. What is the proper temperature to eat >>>>it? Hot, warm, room temperature? Are the eggs in it beaten or >>>>unbeaten (whole)? >>> >>> I'll try, even though I've never made an egg and bacon pie... >>> Mind you, I have eaten plenty of them. They should be eaten hot, or at >>> least warm. I did not realise that this was an antipodean specialty? >> >> >>It isn't:) It is very English (to my knowledge) I grew up eating that >>and >>I still make it occasionally:))) > > I agree with you, used to make it all the time when kids were young, > though I used short crust pastry and bacon and eggs, no spinach, > onions etc etc. Agreed! Spinach and onions????? Ugh! I suppose some people want to adulterate simple goodness then that is their choice. -- http://www.helpforheroes.org.uk/shop/ |
Bacon and Egg Pie
I have never heard of it with that name. It sounds like quiche to me.
Quiche can be served in pie-like slices, in small cubes as an appetizer, hot or cold or room temp (but be careful about opportunity for food poisoning). I would never NOT beat the eggs, by the way. I assume you know what quiche is. It certainly could be a hand-held self-contained "hand" pie but it might be pretty dry without cheese in it. My opinion only. N. |
Bacon and Egg Pie
On 07/06/2016 6:35 AM, Nancy2 wrote:
> I have never heard of it with that name. It sounds like quiche to me. > Quiche can be served in pie-like slices, in small cubes as an appetizer, > hot or cold or room temp (but be careful about opportunity for food > poisoning). I would never NOT beat the eggs, by the way. I assume > you know what quiche is. It certainly could be a hand-held self-contained > "hand" pie but it might be pretty dry without cheese in it. My opinion > only. > > N. > If you follow the recipes, it's a double crust pie. Graham |
Bacon and Egg Pie
On 06/06/2016 10:19 PM, Janet B wrote:
> On Mon, 6 Jun 2016 22:16:50 -0500, Sky > wrote: > >> On 6/6/2016 8:29 PM, Janet B wrote: >>> >>> I would like to hear from our Aussie and Kiwi friends about Bacon >>> and Egg Pie. I've looked for recipes on the Internet. As usual, >>> things are confusing. My impression, when I first heard of this pie, >>> was that it was a sort of hand pie. A self-contained pie much like an >>> American pot pie. As I look at recipes on the 'Net, I see it done as >>> a casserole, topless, a whole large pie that would be sliced and >>> individual pies. Tell me what you think it should be. What is the >>> proper temperature to eat it? Hot, warm, room temperature? Are the >>> eggs in it beaten or unbeaten (whole)? Can it be a sort of picnic >>> food. I'm interested and most likely will make it. thanks >> >> I may be a 'yank' <vbg>, but what you describe sounds almost like a >> quiche, to me. However, I don't believe that's the sort of recipe you >> want, eh!? :) It'll be interesting to learn what recipes you find with >> your search that work well for what you seek (another grin). Please >> share when you do - I'd be very interested, too . . . >> >> Sky >> >> ================================ >> Kitchen Rule #1 - Use the timer! >> Kitchen Rule #2 - Cook's choice! >> ================================ > What I read was that it definitely was not quiche. If you look at > some pictures, the various ingredients are suspended in a quiche-like > mixture, BUT, some of the eggs in the recipe are cracked and dropped > into the pie whole. Not only that but it's a double crust pie. Graham |
Bacon and Egg Pie
On Tue, 7 Jun 2016 05:35:51 -0700 (PDT), Nancy2
> wrote: >I have never heard of it with that name. It sounds like quiche to me. >Quiche can be served in pie-like slices, in small cubes as an appetizer, >hot or cold or room temp (but be careful about opportunity for food >poisoning). I would never NOT beat the eggs, by the way. I assume >you know what quiche is. It certainly could be a hand-held self-contained >"hand" pie but it might be pretty dry without cheese in it. My opinion >only. > >N. Not really, quiche has custard, bacon and egg pies, was to me just that, pie crust layered with bacon and eggs broken whole over the top. |
Bacon and Egg Pie
Lucretia, I know what quiche is, I make it a lot. But a bacon and egg pie just
sounds icky to me, since I like my eggs hard-cooked, so to speak, and just gag on runny yolks. But that's just me. ;-)) N. |
Bacon and Egg Pie
On 2016-06-07, Sky > wrote:
> I may be a 'yank' <vbg>, but what you describe sounds almost like a > quiche, to me. Sic 'em, Sky! ;) Not only does it sound like a quiche, but I made one last week. My bacon/mushroom/scallion quiche. Way more velvety than mere "scrambled eggs". I'll give up my recipe, if anyone is interested. nb |
Bacon and Egg Pie
On 2016-06-07, Janet B > wrote:
> What I read was that it definitely was not quiche. If you look at > some pictures, the various ingredients are suspended in a quiche-like > mixture, BUT, some of the eggs in the recipe are cracked and dropped > into the pie whole. Why anyone would want to eat egg-shells is beyond me. > onions, tomatoes, herbs and peas...... Definitely not a quiche I would eat. > I'll get back to you when I get this nailed down. Must you? nb |
Bacon and Egg Pie
On Tue, 7 Jun 2016 07:25:09 -0700 (PDT), Nancy2
> wrote: >Lucretia, I know what quiche is, I make it a lot. But a bacon and egg pie just >sounds icky to me, since I like my eggs hard-cooked, so to speak, and just >gag on runny yolks. But that's just me. ;-)) > >N. Bacon and egg pie can have runny yolks or set yolks, your preference, in fact four of us liked runny so I would pop the last slice back in the oven for the extra minutes to set it for the picky eater :) |
Bacon and Egg Pie
On Tue, 07 Jun 2016 08:26:31 -0600, Janet B >
wrote: >On Tue, 07 Jun 2016 07:08:47 -0300, wrote: > >>On Tue, 7 Jun 2016 09:13:31 +0100, "Ophelia" > >>wrote: >> >>> >>> >>>"Jeßus" > wrote in message .. . >>>> On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > >>>> wrote: >>>> >>>>> >>>>>I would like to hear from our Aussie and Kiwi friends about Bacon and >>>>>Egg Pie. I've looked for recipes on the Internet. As usual, things >>>>>are confusing. >>>>>My impression, when I first heard of this pie, was that it was a sort >>>>>of hand pie. A self-contained pie much like an American pot pie. As >>>>>I look at recipes on the 'Net, I see it done as a casserole, topless, >>>>>a whole large pie that would be sliced and individual pies. Tell me >>>>>what you think it should be. What is the proper temperature to eat >>>>>it? Hot, warm, room temperature? Are the eggs in it beaten or >>>>>unbeaten (whole)? >>>> >>>> I'll try, even though I've never made an egg and bacon pie... >>>> Mind you, I have eaten plenty of them. They should be eaten hot, or at >>>> least warm. I did not realise that this was an antipodean specialty? >>> >>> >>>It isn't:) It is very English (to my knowledge) I grew up eating that and >>>I still make it occasionally:))) >> >>I agree with you, used to make it all the time when kids were young, >>though I used short crust pastry and bacon and eggs, no spinach, >>onions etc etc. > >that's why I wanted to know about the New Zealand and Australian >versions. >I acknowledge that a pie with bacon and eggs is made all over. Even >our own Betty Crocker has a version. Bisquick has a version -- that >ought to tell you all about it. Kraft has one with refrigerated >biscuits. I am definitely not interested in the English versions, >they are far too austere. >http://tinyurl.com/he5nbr2 >Janet US Okay I`ll shut up then - after all - I do have other things to do. |
Bacon and Egg Pie
On 7 Jun 2016 14:31:05 GMT, notbob > wrote:
>On 2016-06-07, Sky > wrote: > >> I may be a 'yank' <vbg>, but what you describe sounds almost like a >> quiche, to me. > >Sic 'em, Sky! ;) > >Not only does it sound like a quiche, but I made one last week. My >bacon/mushroom/scallion quiche. Way more velvety than mere "scrambled >eggs". I'll give up my recipe, if anyone is interested. > >nb Sky is incorrect, bacon and egg pie bears no resemblance to quiche. |
Bacon and Egg Pie
|
Bacon and Egg Pie
> wrote in message ... > On Tue, 07 Jun 2016 08:26:31 -0600, Janet B > > wrote: > >>On Tue, 07 Jun 2016 07:08:47 -0300, wrote: >> >>>On Tue, 7 Jun 2016 09:13:31 +0100, "Ophelia" > >>>wrote: >>> >>>> >>>> >>>>"Jeßus" > wrote in message . .. >>>>> On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > >>>>> wrote: >>>>> >>>>>> >>>>>>I would like to hear from our Aussie and Kiwi friends about Bacon and >>>>>>Egg Pie. I've looked for recipes on the Internet. As usual, things >>>>>>are confusing. >>>>>>My impression, when I first heard of this pie, was that it was a sort >>>>>>of hand pie. A self-contained pie much like an American pot pie. As >>>>>>I look at recipes on the 'Net, I see it done as a casserole, topless, >>>>>>a whole large pie that would be sliced and individual pies. Tell me >>>>>>what you think it should be. What is the proper temperature to eat >>>>>>it? Hot, warm, room temperature? Are the eggs in it beaten or >>>>>>unbeaten (whole)? >>>>> >>>>> I'll try, even though I've never made an egg and bacon pie... >>>>> Mind you, I have eaten plenty of them. They should be eaten hot, or at >>>>> least warm. I did not realise that this was an antipodean specialty? >>>> >>>> >>>>It isn't:) It is very English (to my knowledge) I grew up eating that >>>>and >>>>I still make it occasionally:))) >>> >>>I agree with you, used to make it all the time when kids were young, >>>though I used short crust pastry and bacon and eggs, no spinach, >>>onions etc etc. >> >>that's why I wanted to know about the New Zealand and Australian >>versions. >>I acknowledge that a pie with bacon and eggs is made all over. Even >>our own Betty Crocker has a version. Bisquick has a version -- that >>ought to tell you all about it. Kraft has one with refrigerated >>biscuits. I am definitely not interested in the English versions, >>they are far too austere. >>http://tinyurl.com/he5nbr2 >>Janet US > > Okay I`ll shut up then - after all - I do have other things to do. I think that some people's taste buds are so trashed they don't taste finer flavours. -- http://www.helpforheroes.org.uk/shop/ |
Bacon and Egg Pie
On Tuesday, June 7, 2016 at 11:13:43 AM UTC-5, Ophelia wrote:
.... > > I think that some people's taste buds are so trashed they don't taste finer > flavours. .... Yeah, I am one of those, but I don't think it my "taste buds". More likely the neural wiring job, as I have Multiple Sclerosis which screws up the myelin sheath of my nerves, sometimes drastically messing up my nerve's ability to conduct neural signals. I basically had my sense of smell and taste reduced about 90% (my estimate) over the past 5 or so years. Which sucks, but at least it's not painful! John Kuthe... |
Bacon and Egg Pie
"John Kuthe" > wrote in message ... > On Tuesday, June 7, 2016 at 11:13:43 AM UTC-5, Ophelia wrote: > ... >> >> I think that some people's taste buds are so trashed they don't taste >> finer >> flavours. > ... > > Yeah, I am one of those, but I don't think it my "taste buds". More likely > the neural wiring job, as I have Multiple Sclerosis which screws up the > myelin sheath of my nerves, sometimes drastically messing up my nerve's > ability to conduct neural signals. > > I basically had my sense of smell and taste reduced about 90% (my > estimate) over the past 5 or so years. Which sucks, but at least it's not > painful! I am very sorry to hear that. -- http://www.helpforheroes.org.uk/shop/ |
Bacon and Egg Pie
On Tue, 7 Jun 2016 17:13:26 +0100, "Ophelia" >
wrote: > > > wrote in message .. . >> On Tue, 07 Jun 2016 08:26:31 -0600, Janet B > >> wrote: >> >>>On Tue, 07 Jun 2016 07:08:47 -0300, wrote: >>> >>>>On Tue, 7 Jun 2016 09:13:31 +0100, "Ophelia" > >>>>wrote: >>>> >>>>> >>>>> >>>>>"Jeßus" > wrote in message ... >>>>>> On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > >>>>>> wrote: >>>>>> >>>>>>> >>>>>>>I would like to hear from our Aussie and Kiwi friends about Bacon and >>>>>>>Egg Pie. I've looked for recipes on the Internet. As usual, things >>>>>>>are confusing. >>>>>>>My impression, when I first heard of this pie, was that it was a sort >>>>>>>of hand pie. A self-contained pie much like an American pot pie. As >>>>>>>I look at recipes on the 'Net, I see it done as a casserole, topless, >>>>>>>a whole large pie that would be sliced and individual pies. Tell me >>>>>>>what you think it should be. What is the proper temperature to eat >>>>>>>it? Hot, warm, room temperature? Are the eggs in it beaten or >>>>>>>unbeaten (whole)? >>>>>> >>>>>> I'll try, even though I've never made an egg and bacon pie... >>>>>> Mind you, I have eaten plenty of them. They should be eaten hot, or at >>>>>> least warm. I did not realise that this was an antipodean specialty? >>>>> >>>>> >>>>>It isn't:) It is very English (to my knowledge) I grew up eating that >>>>>and >>>>>I still make it occasionally:))) >>>> >>>>I agree with you, used to make it all the time when kids were young, >>>>though I used short crust pastry and bacon and eggs, no spinach, >>>>onions etc etc. >>> >>>that's why I wanted to know about the New Zealand and Australian >>>versions. >>>I acknowledge that a pie with bacon and eggs is made all over. Even >>>our own Betty Crocker has a version. Bisquick has a version -- that >>>ought to tell you all about it. Kraft has one with refrigerated >>>biscuits. I am definitely not interested in the English versions, >>>they are far too austere. >>>http://tinyurl.com/he5nbr2 >>>Janet US >> >> Okay I`ll shut up then - after all - I do have other things to do. > >I think that some people's taste buds are so trashed they don't taste finer >flavours. It's o.k., I did get and understand your sly remark upstream. You don't have to try harder. I'm just a better person than you are and put away the nasty posts that I could make. Janet US |
Bacon and Egg Pie
On Tue, 7 Jun 2016 17:13:26 +0100, "Ophelia" >
wrote: > > > wrote in message .. . >> On Tue, 07 Jun 2016 08:26:31 -0600, Janet B > >> wrote: >> >>>On Tue, 07 Jun 2016 07:08:47 -0300, wrote: >>> >>>>On Tue, 7 Jun 2016 09:13:31 +0100, "Ophelia" > >>>>wrote: >>>> >>>>> >>>>> >>>>>"Jeßus" > wrote in message ... >>>>>> On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > >>>>>> wrote: >>>>>> >>>>>>> >>>>>>>I would like to hear from our Aussie and Kiwi friends about Bacon and >>>>>>>Egg Pie. I've looked for recipes on the Internet. As usual, things >>>>>>>are confusing. >>>>>>>My impression, when I first heard of this pie, was that it was a sort >>>>>>>of hand pie. A self-contained pie much like an American pot pie. As >>>>>>>I look at recipes on the 'Net, I see it done as a casserole, topless, >>>>>>>a whole large pie that would be sliced and individual pies. Tell me >>>>>>>what you think it should be. What is the proper temperature to eat >>>>>>>it? Hot, warm, room temperature? Are the eggs in it beaten or >>>>>>>unbeaten (whole)? >>>>>> >>>>>> I'll try, even though I've never made an egg and bacon pie... >>>>>> Mind you, I have eaten plenty of them. They should be eaten hot, or at >>>>>> least warm. I did not realise that this was an antipodean specialty? >>>>> >>>>> >>>>>It isn't:) It is very English (to my knowledge) I grew up eating that >>>>>and >>>>>I still make it occasionally:))) >>>> >>>>I agree with you, used to make it all the time when kids were young, >>>>though I used short crust pastry and bacon and eggs, no spinach, >>>>onions etc etc. >>> >>>that's why I wanted to know about the New Zealand and Australian >>>versions. >>>I acknowledge that a pie with bacon and eggs is made all over. Even >>>our own Betty Crocker has a version. Bisquick has a version -- that >>>ought to tell you all about it. Kraft has one with refrigerated >>>biscuits. I am definitely not interested in the English versions, >>>they are far too austere. >>>http://tinyurl.com/he5nbr2 >>>Janet US >> >> Okay I`ll shut up then - after all - I do have other things to do. > >I think that some people's taste buds are so trashed they don't taste finer >flavours. I`m sure widows don`t know anything about anything either in Janets book. |
JANET BOVINE TALKS ABOUT "Bacon and Egg Pie"
On 6/6/2016 6:29 PM, Janet BOVINE wrote:
> > I would like to hear from our Aussie and Kiwi friends about Bacon and > Egg Pie. I've looked for recipes on the Internet. As usual, things > are confusing. > My impression, when I first heard of this pie, was that it was a sort > of hand pie. A self-contained pie much like an American pot pie. As > I look at recipes on the 'Net, I see it done as a casserole, topless, > a whole large pie that would be sliced and individual pies. Tell me > what you think it should be. What is the proper temperature to eat > it? Hot, warm, room temperature? Are the eggs in it beaten or > unbeaten (whole)? Can it be a sort of picnic food. I'm interested and > most likely will make it. > thanks > Janet US > Topless? Now yer talin', babe! |
Bacon and Egg Pie
> wrote in message ... > On Tue, 7 Jun 2016 17:13:26 +0100, "Ophelia" > > wrote: > >> >> > wrote in message . .. >>> On Tue, 07 Jun 2016 08:26:31 -0600, Janet B > >>> wrote: >>> >>>>On Tue, 07 Jun 2016 07:08:47 -0300, wrote: >>>> >>>>>On Tue, 7 Jun 2016 09:13:31 +0100, "Ophelia" > >>>>>wrote: >>>>> >>>>>> >>>>>> >>>>>>"Jeßus" > wrote in message t... >>>>>>> On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > >>>>>>> wrote: >>>>>>> >>>>>>>> >>>>>>>>I would like to hear from our Aussie and Kiwi friends about Bacon >>>>>>>>and >>>>>>>>Egg Pie. I've looked for recipes on the Internet. As usual, things >>>>>>>>are confusing. >>>>>>>>My impression, when I first heard of this pie, was that it was a >>>>>>>>sort >>>>>>>>of hand pie. A self-contained pie much like an American pot pie. >>>>>>>>As >>>>>>>>I look at recipes on the 'Net, I see it done as a casserole, >>>>>>>>topless, >>>>>>>>a whole large pie that would be sliced and individual pies. Tell me >>>>>>>>what you think it should be. What is the proper temperature to eat >>>>>>>>it? Hot, warm, room temperature? Are the eggs in it beaten or >>>>>>>>unbeaten (whole)? >>>>>>> >>>>>>> I'll try, even though I've never made an egg and bacon pie... >>>>>>> Mind you, I have eaten plenty of them. They should be eaten hot, or >>>>>>> at >>>>>>> least warm. I did not realise that this was an antipodean specialty? >>>>>> >>>>>> >>>>>>It isn't:) It is very English (to my knowledge) I grew up eating >>>>>>that >>>>>>and >>>>>>I still make it occasionally:))) >>>>> >>>>>I agree with you, used to make it all the time when kids were young, >>>>>though I used short crust pastry and bacon and eggs, no spinach, >>>>>onions etc etc. >>>> >>>>that's why I wanted to know about the New Zealand and Australian >>>>versions. >>>>I acknowledge that a pie with bacon and eggs is made all over. Even >>>>our own Betty Crocker has a version. Bisquick has a version -- that >>>>ought to tell you all about it. Kraft has one with refrigerated >>>>biscuits. I am definitely not interested in the English versions, >>>>they are far too austere. >>>>http://tinyurl.com/he5nbr2 >>>>Janet US >>> >>> Okay I`ll shut up then - after all - I do have other things to do. >> >>I think that some people's taste buds are so trashed they don't taste >>finer >>flavours. > > I`m sure widows don`t know anything about anything either in Janets > book. Not just widows. Anybody really! -- http://www.helpforheroes.org.uk/shop/ |
JANET BOVINE TALKS ABOUT "Bacon and Egg Pie"
|
Bacon and Egg Pie
On Mon, 06 Jun 2016 20:13:39 -0600, Janet B >
wrote: >On Tue, 07 Jun 2016 11:52:44 +1000, Jeßus > wrote: > >>On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > >>wrote: >> >>> >>>I would like to hear from our Aussie and Kiwi friends about Bacon and >>>Egg Pie. I've looked for recipes on the Internet. As usual, things >>>are confusing. >>>My impression, when I first heard of this pie, was that it was a sort >>>of hand pie. A self-contained pie much like an American pot pie. As >>>I look at recipes on the 'Net, I see it done as a casserole, topless, >>>a whole large pie that would be sliced and individual pies. Tell me >>>what you think it should be. What is the proper temperature to eat >>>it? Hot, warm, room temperature? Are the eggs in it beaten or >>>unbeaten (whole)? >> >>I'll try, even though I've never made an egg and bacon pie... >>Mind you, I have eaten plenty of them. They should be eaten hot, or at >>least warm. I did not realise that this was an antipodean specialty? >> >>>Can it be a sort of picnic food. I'm interested and >>>most likely will make it. >> >>IMO an egg and bacon quiche would be better suited as a picnic food. >> >>I'll find a recipe or two that is my idea of what an egg & bacon pie >>should be: >> >>http://www.taste.com.au/recipes/2640...+egg+bacon+pie >>The relish mentioned above is new to me though. >>http://allrecipes.com.au/recipe/8416...d-egg-pie.aspx >> >>The above two seem typical of what you find in Australia, there is >>always some variation on the theme. >> >> bacon... I seem to have gone off bacon this year for some unknown >>reason. I still eat it, but in very small doses. Blasphemous, I know. > >My original source declared that it was a dish of New Zealand. As I >checked the 'Net I found that Australia also laid claim to it. Some people might make such claims, but as I said previously it's news to me. That said, it is common here, even to buy as fast food. >I read both of the recipes that you have supplied. Immediately I had >to chuckle. Your second recipe calls for cheese, yet in my reading on >the 'Net I ran across the caution that a Egg and Bacon pie did not >contain cheese, but quite often onion, tomatoes and peas. IMO there's no 'authentic' recipe, that said, in hindsight I shouldn't have given you that second link... that is one version but not the most common version here (I had difficulty loading web pages at the time, so I was a little too hasty choosing that one). The first link is much more common in Australia, even to buy hot as fast food. >By the choices you made in recipes, I'm assuming that you are most >familiar with a large pie that is cut into pieces. Is that correct? Yep. >Have you ever seen this as an individual pie? If you mean small pies, yes. Very common to buy as takeaway/fast food. >My reading did indicate that your area is not the only place on the >planet that makes the pie, but that it can lay claim to origination. >Thanks for your insight. If you have any more thought, please post. Thanks and my only other suggestion is to go for a recipe that *you* think sounds best :) |
Bacon and Egg Pie
On Wed, 08 Jun 2016 09:47:51 +1000, Jeßus > wrote:
>On Mon, 06 Jun 2016 20:13:39 -0600, Janet B > >wrote: > >>On Tue, 07 Jun 2016 11:52:44 +1000, Jeßus > wrote: >> >>>On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > >>>wrote: >>> >>>> >>>>I would like to hear from our Aussie and Kiwi friends about Bacon and >>>>Egg Pie. I've looked for recipes on the Internet. As usual, things >>>>are confusing. >>>>My impression, when I first heard of this pie, was that it was a sort >>>>of hand pie. A self-contained pie much like an American pot pie. As >>>>I look at recipes on the 'Net, I see it done as a casserole, topless, >>>>a whole large pie that would be sliced and individual pies. Tell me >>>>what you think it should be. What is the proper temperature to eat >>>>it? Hot, warm, room temperature? Are the eggs in it beaten or >>>>unbeaten (whole)? >>> >>>I'll try, even though I've never made an egg and bacon pie... >>>Mind you, I have eaten plenty of them. They should be eaten hot, or at >>>least warm. I did not realise that this was an antipodean specialty? >>> >>>>Can it be a sort of picnic food. I'm interested and >>>>most likely will make it. >>> >>>IMO an egg and bacon quiche would be better suited as a picnic food. >>> >>>I'll find a recipe or two that is my idea of what an egg & bacon pie >>>should be: >>> >>>http://www.taste.com.au/recipes/2640...+egg+bacon+pie >>>The relish mentioned above is new to me though. >>>http://allrecipes.com.au/recipe/8416...d-egg-pie.aspx >>> >>>The above two seem typical of what you find in Australia, there is >>>always some variation on the theme. >>> >>> bacon... I seem to have gone off bacon this year for some unknown >>>reason. I still eat it, but in very small doses. Blasphemous, I know. >> >>My original source declared that it was a dish of New Zealand. As I >>checked the 'Net I found that Australia also laid claim to it. > >Some people might make such claims, but as I said previously it's news >to me. That said, it is common here, even to buy as fast food. > > >>I read both of the recipes that you have supplied. Immediately I had >>to chuckle. Your second recipe calls for cheese, yet in my reading on >>the 'Net I ran across the caution that a Egg and Bacon pie did not >>contain cheese, but quite often onion, tomatoes and peas. > >IMO there's no 'authentic' recipe, that said, in hindsight I shouldn't >have given you that second link... that is one version but not the >most common version here (I had difficulty loading web pages at the >time, so I was a little too hasty choosing that one). The first link >is much more common in Australia, even to buy hot as fast food. > >>By the choices you made in recipes, I'm assuming that you are most >>familiar with a large pie that is cut into pieces. Is that correct? > >Yep. > >>Have you ever seen this as an individual pie? > >If you mean small pies, yes. Very common to buy as takeaway/fast food. > >>My reading did indicate that your area is not the only place on the >>planet that makes the pie, but that it can lay claim to origination. >>Thanks for your insight. If you have any more thought, please post. > >Thanks and my only other suggestion is to go for a recipe that *you* >think sounds best :) thanks so much for getting back to me. You gave me exactly the info that I wanted. :) Janet US |
Bacon and Egg Pie
On Tue, 07 Jun 2016 18:17:54 -0600, Janet B >
wrote: >On Wed, 08 Jun 2016 09:47:51 +1000, Jeßus > wrote: > >>On Mon, 06 Jun 2016 20:13:39 -0600, Janet B > >>wrote: >> >>>On Tue, 07 Jun 2016 11:52:44 +1000, Jeßus > wrote: >>> >>>>On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > >>>>wrote: >>>> >>>>> >>>>>I would like to hear from our Aussie and Kiwi friends about Bacon and >>>>>Egg Pie. I've looked for recipes on the Internet. As usual, things >>>>>are confusing. >>>>>My impression, when I first heard of this pie, was that it was a sort >>>>>of hand pie. A self-contained pie much like an American pot pie. As >>>>>I look at recipes on the 'Net, I see it done as a casserole, topless, >>>>>a whole large pie that would be sliced and individual pies. Tell me >>>>>what you think it should be. What is the proper temperature to eat >>>>>it? Hot, warm, room temperature? Are the eggs in it beaten or >>>>>unbeaten (whole)? >>>> >>>>I'll try, even though I've never made an egg and bacon pie... >>>>Mind you, I have eaten plenty of them. They should be eaten hot, or at >>>>least warm. I did not realise that this was an antipodean specialty? >>>> >>>>>Can it be a sort of picnic food. I'm interested and >>>>>most likely will make it. >>>> >>>>IMO an egg and bacon quiche would be better suited as a picnic food. >>>> >>>>I'll find a recipe or two that is my idea of what an egg & bacon pie >>>>should be: >>>> >>>>http://www.taste.com.au/recipes/2640...+egg+bacon+pie >>>>The relish mentioned above is new to me though. >>>>http://allrecipes.com.au/recipe/8416...d-egg-pie.aspx >>>> >>>>The above two seem typical of what you find in Australia, there is >>>>always some variation on the theme. >>>> >>>> bacon... I seem to have gone off bacon this year for some unknown >>>>reason. I still eat it, but in very small doses. Blasphemous, I know. >>> >>>My original source declared that it was a dish of New Zealand. As I >>>checked the 'Net I found that Australia also laid claim to it. >> >>Some people might make such claims, but as I said previously it's news >>to me. That said, it is common here, even to buy as fast food. >> >> >>>I read both of the recipes that you have supplied. Immediately I had >>>to chuckle. Your second recipe calls for cheese, yet in my reading on >>>the 'Net I ran across the caution that a Egg and Bacon pie did not >>>contain cheese, but quite often onion, tomatoes and peas. >> >>IMO there's no 'authentic' recipe, that said, in hindsight I shouldn't >>have given you that second link... that is one version but not the >>most common version here (I had difficulty loading web pages at the >>time, so I was a little too hasty choosing that one). The first link >>is much more common in Australia, even to buy hot as fast food. >> >>>By the choices you made in recipes, I'm assuming that you are most >>>familiar with a large pie that is cut into pieces. Is that correct? >> >>Yep. >> >>>Have you ever seen this as an individual pie? >> >>If you mean small pies, yes. Very common to buy as takeaway/fast food. >> >>>My reading did indicate that your area is not the only place on the >>>planet that makes the pie, but that it can lay claim to origination. >>>Thanks for your insight. If you have any more thought, please post. >> >>Thanks and my only other suggestion is to go for a recipe that *you* >>think sounds best :) > >thanks so much for getting back to me. You gave me exactly the info >that I wanted. :) I did? well, YW :) Please keep us posted on what you end up making. Making pies and using pastry in general is something I lack experience with. I should really do something about that. It's a double-edged sword for me as I have a mild wheat intolerance, however. |
JANET BOVINE TALKS ABOUT "Bacon and Egg Pie"
On 6/7/2016 11:44 AM, Checkmate, DoW #1 wrote:
> In article >, > says... > > >> >> On 6/6/2016 6:29 PM, Janet BOVINE wrote: >>> >>> I would like to hear from our Aussie and Kiwi friends about Bacon and >>> Egg Pie. I've looked for recipes on the Internet. As usual, things >>> are confusing. >>> My impression, when I first heard of this pie, was that it was a sort >>> of hand pie. A self-contained pie much like an American pot pie. As >>> I look at recipes on the 'Net, I see it done as a casserole, topless, >>> a whole large pie that would be sliced and individual pies. Tell me >>> what you think it should be. What is the proper temperature to eat >>> it? Hot, warm, room temperature? Are the eggs in it beaten or >>> unbeaten (whole)? Can it be a sort of picnic food. I'm interested and >>> most likely will make it. >>> thanks >>> Janet US >>> >> Topless? >> Now yer talin', babe! > > She was talkin' 'bout a "hand pie". I think she could rub one of those > out lickity split. > Like a "handjob" pie? Is that wot yer saying? |
Ping John Kuthe
"John Kuthe" > wrote in message ... > Yeah, I am one of those, but I don't think it my "taste buds". More likely > the neural wiring job, as I have Multiple Sclerosis which screws up the > myelin sheath of my nerves, sometimes drastically messing up my nerve's > ability to conduct neural signals. > > I basically had my sense of smell and taste reduced about 90% (my > estimate) over the past 5 or so years. Which sucks, but at least it's not > painful! > A lot of stuff on our news just now. You might be interested although treatment can be dicey. http://www.telegraph.co.uk/science/2...ing-after-gro/ http://ottawacitizen.com/news/local-...ses-stem-cells -- http://www.helpforheroes.org.uk/shop/ |
Bacon and Egg Pie
On Tuesday, June 7, 2016 at 6:13:43 AM UTC-10, Ophelia wrote:
> > wrote in message > ... > > On Tue, 07 Jun 2016 08:26:31 -0600, Janet B > > > wrote: > > > >>On Tue, 07 Jun 2016 07:08:47 -0300, wrote: > >> > >>>On Tue, 7 Jun 2016 09:13:31 +0100, "Ophelia" > > >>>wrote: > >>> > >>>> > >>>> > >>>>"Jeßus" > wrote in message > . .. > >>>>> On Mon, 06 Jun 2016 19:29:15 -0600, Janet B > > >>>>> wrote: > >>>>> > >>>>>> > >>>>>>I would like to hear from our Aussie and Kiwi friends about Bacon and > >>>>>>Egg Pie. I've looked for recipes on the Internet. As usual, things > >>>>>>are confusing. > >>>>>>My impression, when I first heard of this pie, was that it was a sort > >>>>>>of hand pie. A self-contained pie much like an American pot pie. As > >>>>>>I look at recipes on the 'Net, I see it done as a casserole, topless, > >>>>>>a whole large pie that would be sliced and individual pies. Tell me > >>>>>>what you think it should be. What is the proper temperature to eat > >>>>>>it? Hot, warm, room temperature? Are the eggs in it beaten or > >>>>>>unbeaten (whole)? > >>>>> > >>>>> I'll try, even though I've never made an egg and bacon pie... > >>>>> Mind you, I have eaten plenty of them. They should be eaten hot, or at > >>>>> least warm. I did not realise that this was an antipodean specialty? > >>>> > >>>> > >>>>It isn't:) It is very English (to my knowledge) I grew up eating that > >>>>and > >>>>I still make it occasionally:))) > >>> > >>>I agree with you, used to make it all the time when kids were young, > >>>though I used short crust pastry and bacon and eggs, no spinach, > >>>onions etc etc. > >> > >>that's why I wanted to know about the New Zealand and Australian > >>versions. > >>I acknowledge that a pie with bacon and eggs is made all over. Even > >>our own Betty Crocker has a version. Bisquick has a version -- that > >>ought to tell you all about it. Kraft has one with refrigerated > >>biscuits. I am definitely not interested in the English versions, > >>they are far too austere. > >>http://tinyurl.com/he5nbr2 > >>Janet US > > > > Okay I`ll shut up then - after all - I do have other things to do. > > I think that some people's taste buds are so trashed they don't taste finer > flavours. > > > -- > http://www.helpforheroes.org.uk/shop/ I've lost my sense of taste/smell a couple of times. It's an interesting thing to have happen. In one respect, it's like having a super power; you're not bothered by foul smells which can be a very good thing sometimes. OTOH, you lose the ability to sniff out foods that could kill you. Lucky for me, the sense returned after a few weeks. OTOH, I used to work for a guy that had a nose job who lost his sense of smell completely and, it seems, permanently. I do have to say that he is a good looking guy. :) |
Bacon and Egg Pie
"dsi1" > wrote in message ... > I've lost my sense of taste/smell a couple of times. It's an interesting > thing to have happen. In one respect, it's like having a super power; > you're not bothered by foul smells which can be a very good thing > sometimes. OTOH, you lose the ability to sniff out foods that could kill > you. Lucky for me, the sense returned after a few weeks. > > OTOH, I used to work for a guy that had a nose job who lost his sense of > smell completely and, it seems, permanently. I do have to say that he is a > good looking guy. :) I guess he would need a lot of compensation to cover the fact that he lost his sense of smell and taste:( -- http://www.helpforheroes.org.uk/shop/ |
Bacon and Egg Pie
On Friday, June 10, 2016 at 10:00:51 AM UTC-10, Ophelia wrote:
> "dsi1" <dsi> wrote in message > ... > > I've lost my sense of taste/smell a couple of times. It's an interesting > > thing to have happen. In one respect, it's like having a super power; > > you're not bothered by foul smells which can be a very good thing > > sometimes. OTOH, you lose the ability to sniff out foods that could kill > > you. Lucky for me, the sense returned after a few weeks. > > > > OTOH, I used to work for a guy that had a nose job who lost his sense of > > smell completely and, it seems, permanently. I do have to say that he is a > > good looking guy. :) > > I guess he would need a lot of compensation to cover the fact that he lost > his sense of smell and taste:( > > > > -- > http://www.helpforheroes.org.uk/shop/ That's an interesting question. He was probably warned that this could happen before he had the procedure. The nasty part was that he was awake when the doc whacked his nose with a rod and big hammer to break it. I wouldn't do something like that but he seems happy with how it all turned out. |
Bacon and Egg Pie
"dsi1" > wrote in message ... > On Friday, June 10, 2016 at 10:00:51 AM UTC-10, Ophelia wrote: >> "dsi1" <dsi> wrote in message >> ... >> > I've lost my sense of taste/smell a couple of times. It's an >> > interesting >> > thing to have happen. In one respect, it's like having a super power; >> > you're not bothered by foul smells which can be a very good thing >> > sometimes. OTOH, you lose the ability to sniff out foods that could >> > kill >> > you. Lucky for me, the sense returned after a few weeks. >> > >> > OTOH, I used to work for a guy that had a nose job who lost his sense >> > of >> > smell completely and, it seems, permanently. I do have to say that he >> > is a >> > good looking guy. :) >> >> I guess he would need a lot of compensation to cover the fact that he >> lost >> his sense of smell and taste:( >> > > That's an interesting question. He was probably warned that this could > happen before he had the procedure. The nasty part was that he was awake > when the doc whacked his nose with a rod and big hammer to break it. I > wouldn't do something like that but he seems happy with how it all turned > out. Ouch! Ouch! Ouch! I didn't mean monetary compensation, but that his looks would need to be good enough to compensate him for what he had to endure and also lost. If he is happy ... well, not a lot left to say ...:) -- http://www.helpforheroes.org.uk/shop/ |
| All times are GMT +1. The time now is 02:17 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter