Jonty Posted July 28, 2020 Author Report Share Posted July 28, 2020 34 minutes ago, TIGHTCHOKE said: Can you post a couple down to me? I can’t guarantee that they’d make it to the post office 😀 Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted July 28, 2020 Report Share Posted July 28, 2020 We live in hope! Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 28, 2020 Report Share Posted July 28, 2020 They look splendid - Just back from the in-laws who live in Oakham (next door to Melton Mowbray) and have a stock of Leesons pork pies - They've won bundles of trophies for their pies and all on display Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted July 28, 2020 Report Share Posted July 28, 2020 And Leesons sell on line too! Quote Link to comment Share on other sites More sharing options...
B725 Posted July 28, 2020 Report Share Posted July 28, 2020 Many year's ago I was replacing some ball valve's in the cattle troughs in the middle of winter when the farmer who was also a butcher brought us a pork pie straight out of the oven it was the nicest pork pie I have ever had. Quote Link to comment Share on other sites More sharing options...
fatchap Posted July 28, 2020 Report Share Posted July 28, 2020 On 27/07/2020 at 18:12, mgsontour said: Ditto. . . . . .English Colman's one assumes? Dijon on a pork pie. Quote Link to comment Share on other sites More sharing options...
amateur Posted July 29, 2020 Report Share Posted July 29, 2020 (edited) 7 hours ago, fatchap said: Dijon on a pork pie. Pâté en croûte peut-être, Colman's English on a pork pie, surely Edited July 29, 2020 by amateur Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted July 29, 2020 Report Share Posted July 29, 2020 11 hours ago, fatchap said: Dijon on a pork pie. Gordon Bennett! Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 29, 2020 Report Share Posted July 29, 2020 12 hours ago, fatchap said: Dijon on a pork pie. Can’t believe how you got that past the swear filter 😂😂 Quote Link to comment Share on other sites More sharing options...
Walker570 Posted July 29, 2020 Report Share Posted July 29, 2020 15 hours ago, fatchap said: Dijon on a pork pie. Wash your mouth out..................yuk!! Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 29, 2020 Report Share Posted July 29, 2020 15 hours ago, fatchap said: Dijon on a pork pie. You do know we won at Agincourt don't you? Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted July 29, 2020 Report Share Posted July 29, 2020 1 minute ago, Fatcatsplat said: You do know we won at Agincourt don't you? Yes we did and we taught the French what Mustard should be! Quote Link to comment Share on other sites More sharing options...
mgsontour Posted July 29, 2020 Report Share Posted July 29, 2020 Hang on lads, hang on. . . . French/Dijon does have it's place in life and is great, however, not on a cold pork pie Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted July 29, 2020 Report Share Posted July 29, 2020 Shouldn't be allowed to be called Mustard! Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted July 31, 2020 Report Share Posted July 31, 2020 I always used to think it was the high fat that gave me the heart burn but now I think it's the gluten!! All the best stuff has gluten in it Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted August 1, 2020 Report Share Posted August 1, 2020 7 hours ago, Lloyd90 said: I always used to think it was the high fat that gave me the heart burn but now I think it's the gluten!! All the best stuff has gluten in it Just send them up here, I will eat them and then tell you how nice they were, that way you don't risk the heartburn. Quote Link to comment Share on other sites More sharing options...
Nuke Posted August 1, 2020 Report Share Posted August 1, 2020 8 hours ago, Lloyd90 said: I always used to think it was the high fat that gave me the heart burn but now I think it's the gluten!! All the best stuff has gluten in it I got rid of mine by eating more raw vegetables, if I eat raw food bowls/sallads etc for lunch during the week I can eat and drink whatever I want during the weekend 😇 Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted August 1, 2020 Report Share Posted August 1, 2020 11 hours ago, Nuke said: I got rid of mine by eating more raw vegetables, if I eat raw food bowls/sallads etc for lunch during the week I can eat and drink whatever I want during the weekend 😇 Thanks I will give it a try Quote Link to comment Share on other sites More sharing options...
derbyduck Posted August 1, 2020 Report Share Posted August 1, 2020 On 27/07/2020 at 21:35, Walker570 said: That is very interesting and totally different to 'my' system which comes from both a Mrs Beeton's book and knowledge from my grandmother some 65yrs ago. I warm the flour in a large bowl having made a cupped centre, I then put the lard in a saucepan and melt it down until it just starts to boil, then imediately pour this into the 'bowl' of flour and mix with a wooden spatula until firm enough to finally mould into a ball with hands. I then put 75% of this into a lined springform baking tin and form it up and around the sides and base as thin as I dare with a straight sided whisky glass. Then put the prepared uncooked meat mixture suitable flavoured and salted into this and level it down and then roll out the remaining pastry which i have kept warm under a tea towel and carefully place this on top having brushed beaten egg around the edge to help seal it. I then press the edge all round with an edging tool or a large table fork will do the job and then trim the edges. I don't put any jelly in my game pies as the meat tends to not shrink. Cook at around 200 until I get a Beef Medium on my temperature gauge and that is it. Missed out that I put a level dessertspoon of salt in the flour. I also include about 10% volume of good smoked streaky bacon in the ground game meat and have included dried apricots and apple which works well. I am defintely going to have a go at a straight pork pie though. If you let the pastry go anywhere near cold it will crumble and be wasted so speed is of the essence once you have it mixed. Hi I use the hot water crust recipe with salt & black pepper added to flour & lard and boiling water added to the flour mix, also use Cooking Bacon from Lidle or Tesco minced to add to game in the pies ,iv'e tried to add photos but carn't seem to master it any help would be much appreciated ? Quote Link to comment Share on other sites More sharing options...
Walker570 Posted August 1, 2020 Report Share Posted August 1, 2020 (edited) Reduce your photos on your editor first 800x580 or 600 or thereabouts will be acceptable on here. Click down below on the choose files and then choose pictures from your own file which you have reduced. Click on that and then open. The picture should then load below your message. I'm going to do just that now to show how quickly you can do it... Edited August 1, 2020 by Walker570 Quote Link to comment Share on other sites More sharing options...
derbyduck Posted August 3, 2020 Report Share Posted August 3, 2020 (edited) .well that's working ,the round one is a pork and game pie ,the other is pork bacon and 5 boiled eggs . Edited August 3, 2020 by derbyduck Quote Link to comment Share on other sites More sharing options...
Old Boggy Posted August 3, 2020 Report Share Posted August 3, 2020 On 28/07/2020 at 12:17, TIGHTCHOKE said: We live in hope! Bit late with this, but is that just outside Peterborough, Dave ? Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted August 3, 2020 Report Share Posted August 3, 2020 Yes, a few miles nearer to Stamford! Quote Link to comment Share on other sites More sharing options...
Old Boggy Posted August 3, 2020 Report Share Posted August 3, 2020 5 hours ago, TIGHTCHOKE said: Yes, a few miles nearer to Stamford! Thought so Quote Link to comment Share on other sites More sharing options...
derbyduck Posted August 3, 2020 Report Share Posted August 3, 2020 On 01/08/2020 at 21:22, Walker570 said: Reduce your photos on your editor first 800x580 or 600 or thereabouts will be acceptable on here. Click down below on the choose files and then choose pictures from your own file which you have reduced. Click on that and then open. The picture should then load below your message. I'm going to do just that now to show how quickly you can do it... well done it but not sure how thanks Quote Link to comment Share on other sites More sharing options...
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