Paranoid Android Posted May 14, 2011 Report Share Posted May 14, 2011 I would love to eat a car of cheese. Quote Link to comment Share on other sites More sharing options...
Lemonade Posted August 6, 2011 Report Share Posted August 6, 2011 Found this book online. Hey, anyone fancy coming over to mine for dinner next weekend?"Natural Harvest - A Collection of Semen-Based Recipes" by Fotie Photenhauer Quote Link to comment Share on other sites More sharing options...
ca_gere Posted August 6, 2011 Report Share Posted August 6, 2011 Found this book online. Hey, anyone fancy coming over to mine for dinner next weekend?"Natural Harvest - A Collection of Semen-Based Recipes" by Fotie Photenhauerwtf?! I don't even know where to begin. The cream pie I guess. That's horrific. Quote Link to comment Share on other sites More sharing options...
Adam Easy Wishes Posted August 6, 2011 Report Share Posted August 6, 2011 Found this book online. Hey, anyone fancy coming over to mine for dinner next weekend?"Natural Harvest - A Collection of Semen-Based Recipes" by Fotie PhotenhauerFuck off, that cannot be serious. Quote Link to comment Share on other sites More sharing options...
Chris Posted August 8, 2011 Report Share Posted August 8, 2011 Seeing as this thread is back...I made an awesome steak and ale pie yesterdaySteak and ale pie Mince and SkirlieA whole bottle of Orkney Dark Island went into it. Quote Link to comment Share on other sites More sharing options...
Lemonade Posted August 8, 2011 Report Share Posted August 8, 2011 But more importantly, is there jizz in the pastry mix? Quote Link to comment Share on other sites More sharing options...
Chris Posted August 8, 2011 Report Share Posted August 8, 2011 But more importantly, is there jizz in the pastry mix?There could be I suppose. I didn't make it; just bought a block of puff pastry from the supermarket. Quote Link to comment Share on other sites More sharing options...
Soda Jerk Posted August 8, 2011 Report Share Posted August 8, 2011 Only pastry on top? No pastry underneath and round the sides? Is that still classed as a pie? Quote Link to comment Share on other sites More sharing options...
Chris Posted August 8, 2011 Report Share Posted August 8, 2011 Only pastry on top? No pastry underneath and round the sides? Is that still classed as a pie?I was having this discussion at work the other week. Some people get quite militant about it (i.e. my boss).If you go to a pub and order a steak pie you usually just get pastry on top and filling underneath. Nothing around. Also if it's using puff pastry that doesn't really lend itself to an all round casing (my boss suggested shortcrust round the sides and puff on top to get around this).In my case I couldn't be bothered with all that and I only really want the puff pastry anyway. Quote Link to comment Share on other sites More sharing options...
Lemonade Posted August 8, 2011 Report Share Posted August 8, 2011 I would consider this a pie. Quote Link to comment Share on other sites More sharing options...
Woodsinho Posted August 8, 2011 Report Share Posted August 8, 2011 If it's not got pastry underneath it's a casserole with a lid. That's my story and I'm sticking to it. 1 Quote Link to comment Share on other sites More sharing options...
Soda Jerk Posted August 8, 2011 Report Share Posted August 8, 2011 I like the bottom and sides best, and the gravy soaks in more, turning it into a gloopy stodge. Glorious. Quote Link to comment Share on other sites More sharing options...
Paranoid Android Posted August 8, 2011 Report Share Posted August 8, 2011 Another vote for it counting as a pie. Quote Link to comment Share on other sites More sharing options...
Chris Posted August 8, 2011 Report Share Posted August 8, 2011 If it's not got pastry underneath it's a casserole with a lid. That's my story and I'm sticking to it.Your pie is still a casserole You still have to cook the filling first otherwise the meat is tough. After that the amount of pastry is up to the individual. Quote Link to comment Share on other sites More sharing options...
Lemonade Posted August 8, 2011 Report Share Posted August 8, 2011 If it's not got pastry underneath it's a casserole with a lid. That's my story and I'm sticking to it.Fray Bentos pies only have pastry on top, and are you going to tell Messrs. Fray & Bentos that they don't know their pies? Quote Link to comment Share on other sites More sharing options...
Soda Jerk Posted August 8, 2011 Report Share Posted August 8, 2011 Fray Bentos is not casserole with a lid. It is dog food with a lid. Horrid. Quote Link to comment Share on other sites More sharing options...
Jeanette Posted August 8, 2011 Report Share Posted August 8, 2011 That's definitely a pie! The only steak pie I've ever had with pastry everywhere is a shortcrust one.Puff pastry is just on the top (which I think is the best pastry for a steak pie). My mum makes steak pie in an ashet which wouldn't really allow for pastry all round the sides. Quote Link to comment Share on other sites More sharing options...
KarmaTsunami Posted September 15, 2011 Report Share Posted September 15, 2011 Resurrecting this thread to ask if anyone wants to share some recipe based sites/blogs with me? Looking specifically for stuff that's healthy/veggie/vegan i.e The Post-Punk Kitchen but with measurements in...normal...I can convert the amounts from US sites but I'd like to know if there are any UK based ones. CHEERS! Quote Link to comment Share on other sites More sharing options...
Chris Posted September 15, 2011 Report Share Posted September 15, 2011 Saw this one the other day and it stuck in my head because of the fucking smug title:http://wedonteatanythingwithaface.blogspot.com/Wendy's blog isn't strictly vegetarian but she seems to mostly put up veggie friendly recipes and it's just a great blog:http://aweebitofcooking.co.uk Quote Link to comment Share on other sites More sharing options...
KarmaTsunami Posted September 15, 2011 Report Share Posted September 15, 2011 Not sure about the 'nothing with a face' blog, but Wendy's is ace! Cheers! Quote Link to comment Share on other sites More sharing options...
Lemonade Posted September 16, 2011 Report Share Posted September 16, 2011 Still playing with this recipe a little bit, but it's tasty, quick and easy for a weeknight. The sauce is a little thin, and it could do with a wee splash of white wine in it I think.Spanish ChickenFeeds 3Ingredients3 chicken breasts½ cup plain flour100g pancetta½ onion½ red pepper1 small courgette6 tomatoes 4 cloves garlic¾ pint chicken stock2 teaspoons mild chilli powderWhite riceThymeSalt and pepperMethod1 – Dredge the chicken in flour to evenly coat. Brown the chicken in a frying pan for 2 minutes each side.2 – Set the chicken aside. Chop the onion, courgette, red pepper, tomatoes and garlic and fry along with the pancetta until the onions are tender. Pour in the chicken stock, reduce heat to low and simmer for 10 minutes.3 – Add the chicken to the pan. Add the chili powder, salt, pepper and thyme. Cover, and continue cooking for 15 minutes over a low heat or until chicken juices run clear. Serve with rice. 1 Quote Link to comment Share on other sites More sharing options...
Chris Posted September 18, 2011 Report Share Posted September 18, 2011 Only pastry on top? No pastry underneath and round the sides? Is that still classed as a pie?Just for Soda Jerk (not really) I made a shortcrust venison pie Quote Link to comment Share on other sites More sharing options...
fatboy Posted September 26, 2011 Report Share Posted September 26, 2011 Made this last nightBunny ChowSouth African dish my friend showed mehttp://en.wikipedia.org/wiki/Bunny_chow Quote Link to comment Share on other sites More sharing options...
Lemonade Posted September 26, 2011 Report Share Posted September 26, 2011 Fatboy, you cook?! I had no idea. Quote Link to comment Share on other sites More sharing options...
fatboy Posted September 26, 2011 Report Share Posted September 26, 2011 Fatboy, you cook?! I had no idea.I do now that I have a decent sized kitchen to work with. Quote Link to comment Share on other sites More sharing options...
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