^ Yes mate by my wife.
Her version although I believe not a traditional dead ringer but heaps of people like them.
^ Yes mate by my wife.
Her version although I believe not a traditional dead ringer but heaps of people like them.
gravey to your eblows?
^ She uses tenderloin beef mince with heaps of gravy M8.
Her own pastry as well.
Looks and tastes the part.
I struggle to boil an egg mate but I do know that making proper pastry is not easy particularly in this hot and humid S.E Asian environment.
Puff pastry is particularly difficult but the missus seems to manage well.
Thai ladies can be very talented.
I showed my wife how to make pizza.
Her first one was okay.
The rest would make an Italian chef weep from jealousy.
^ I wouldn't want to eat that wearing a white shirt!
^^^ When I make pastry I bind the fat and flour mix with ice cold water and then leave the pastry ball in the freezer for 10 minutes before rolling out. That seems to help.
Ok, it was Father's day here in NZ and I was lucky enough to be taken out for lunch by my girls . . . and to mark our occasion, and because I wanted meat (fish is my meat) I had the following:
This is a fancy NZ pie:
And it tasted . . . really very nice, add to it two glasses of the recommended Sticks.
(By the way, what is this infatuation with stemless wine glasses!!! )
^Hard to beat a nice fish pie.
Absolutely . . . and thank you for the green
Boasting that your pies are better than Aussie pies is like boasting about beating up a toddler.
Been to NZ their pies are suitable for the lower end I suppose, at a pinch, but the connoisseur would take nothing less than a grass fed Australian angus beef pie lightly drizzled with Mon Australian Tomato sauce. The most exquisite tomato sauce on the planet. I believe the tomatoes are hand picked daily then freshly squeezed between the thighs of nubile country virgins.
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