HP sauce??? Bullocks to that, dead horse or nothing. They look great El Tee
Over the last few months I have sat down with proper international pastry chefs and kitchen chefs and to taste test my wife's products and the amount of detail they go into especially the pastry and of course the filling surprised me.
Last night Iceman and I sat together at one of these meetings and the tester guy went into great detail before declaring them as being great and advising the restaurant owner to take them on and add them to the menu.
His comments: Pastry light and crispy and not oily..........Meat tender and juicy with no fat.........gravy perfect with no added salt.
Kinda makes a mockery of Taxexile's bullshit contribution to this thread.
Puff pastry and tender meat is now peasant food is it?Originally Posted by taxexile
Fool................................
The 'humble' pie has come a long way since it was the dish of choice for the poor, using the cheaper cuts of meat to fill hungry young bellies.Originally Posted by Loy Toy
The sauce issue will be well understood by those experienced in early Thai cuisine, when highly spiced sauces were the norm for disguising poor quality content.
Just as Thai food has become more refined and desirable, you are innovating with classical modern pies.
Sauces should be used only to enhance or complement quality food, not to disguise poor quality content, maybe your wife's pies could stand on their own merit?
I hear the man himself is on his way to Pattaya as we speak to try your pies LT.
What I have found is that places that did not have a pie product on their menu are now adding my wife's pies including re-writing their menus.Originally Posted by TheDukeofNewcastle
The reason I have been told is the other pies offered were simply not good enough. One English chef called my wife's product gourmet pies with others trying to guess the herbal ingredients especially her new sausage rolls.
as delicious as they may be , the fact is that pies are just pies. gut fillers for belching meatheads.
any other descriptions, especially using the words "gourmet" or "international chef" in relation to a meat pie are just silly attempts at turd polishing, something you are no stranger to and make you look rather foolish.
know your market.
You would not what fact was even if fact come up at bit you on the arse.Originally Posted by taxexile
I bet your an expert at that.Originally Posted by taxexile
You are a funny fuck and that's why I greened you.Originally Posted by taxexile
Was out on a bike ride today and rang the Main Mrs. to take the Pork Pie out of the fridge as I knew I'd be Hank Marvin by the time I got home.
I usually wouldn't go for a Pork Pie. Cold and heavy isn't my typical idea of a pie. Plus I'm not Pomistani.
Looks fantastic. Weighs a metric ton.
Cut it open. All stays together perfectly. Bit of Jelly in around the inside of the base crust.
The only suitable sauce I had at home was mustard. Errrr, Heinz Mustard......
Went for that and a nice cup of cold milk.
Jelly shot for Daffodil.
Yum.
Had a good amount of spices in it, a lot of flavor and decent texture. Tasted great, the quality was really good. Good stuff.
Ain't nothin' wrong with mustard...
Agreed but there are much better mustards than that crap.
The pie looks perfect. Quite delicious.
We want LT, we want.
^^Sure..... But probably better not out of a squeezy plastic bottle.
You know the wannabe hi-so snobs on here, wanna picilildo this, liccilido that.
That's not mustard.Originally Posted by CSFFan
This is mustard you dumb Yankee fuck
That doesn't look too bad that pork pie. That jelly shot has set me off
What I have to do with the best ones I've found here(Yorkies) is put em in the oven to brown them and get rid of the soggy crust.
I'm gonna eat one now, bollocks for waiting for it to go brown
I better quickly edit this comment.Originally Posted by Dillinger
Charleyboy's gala pies are the best I've had here and will be far superior to Loy Toy's pork pie, but tbf the guy has had a lot more practice
I knew Norman personally and he and his wife have eaten here many times.Originally Posted by Dillinger
When Norman passed away so did the Yorkies quality which is expected and their Pork Pies are edible but could be much better.
I hope soon you can have a decent one.
By the way most people say the Masterfood Mustard from Australia is their preferred choice now.
lush
Just realised how big that pie is
Yours is bleeming tiny. Get yer money back bud. That's a bladdy marble of pork at that.
I cannea wait for your to try my wife's Pork Pies mate.Originally Posted by Dillinger
If you like Yorkies which is 3/4's the size your gunna love my wife's which are also cheaper.
I just went rooting through the bin to see the weight of it, found the wrapper but it didn't have the info on it.
I reckon it's a good three to four hundred kilograms.
Luigi what happened to the diet you're going to end up the same size as Dill ,
The feeling is mutual.Originally Posted by Loy Toy
What are you doing with the other 3/4s of that pork Pie, Lui mate, bro, bruv, friend, mucker, me old china?
That'll go stale if it's left overnight
There are currently 1 users browsing this thread. (0 members and 1 guests)