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Post by scorp on Jun 12, 2013 7:50:13 GMT
It tastes of nothing, it doesn't soak up juices - it just breaks up and gets everywhere! I don't know about now, but some years ago there was a fashion for meat pies, steak and kidney etc., with about eight inches of crumby nothing on top, in pub lunches... a real disappointment!
Is it, perhaps, a girlie thing?
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Post by ARENA on Jun 12, 2013 9:21:04 GMT
Here ,steady on. I am a pie freak!!!
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Post by scorp on Jun 12, 2013 11:28:23 GMT
Oh lor; yes, me too - but proper pies made with short pastry! The nadir of pie was what we got at school - a plate of stew with a square of pastry slapped on top.
I understand the original use if pastrey was to cook meat in, after which the (Roman?) knobs ate the meat, and the pastry went to the beggars outside.
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Post by goldielox on Jun 12, 2013 15:45:55 GMT
My weakness (apart from chocolate) is steak and kidney pudding. I think I'll make one for the weekend
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Post by scorp on Jun 12, 2013 20:22:15 GMT
Ah - a 'baby's head' - very nice too!
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Post by Deleted on Jun 13, 2013 14:40:52 GMT
I can't bear kidneys but love steak pie. I have a passion for chocolate too, which I think is a girlie thing Scorps.
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Post by scorp on Jun 13, 2013 14:53:01 GMT
I'm a bit fond of a nice 70% plain meself!
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Post by goldielox on Jun 22, 2013 9:07:12 GMT
I like my chocolate milky and preferably with praline.
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Post by Deleted on Jun 22, 2013 11:20:02 GMT
I like mine with nuts.
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Post by scorp on Jun 22, 2013 11:21:25 GMT
What is it with people now-a-days, and offal? Kidneys, liver, heart - all wonderful grub, yet so many will turn their noses up at them.
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Post by Deleted on Jun 22, 2013 11:24:49 GMT
I don't like the texture of chunks of kidneys- well perhaps I don't like what my mother did to the kidneys or liver actually as I make a bloody good chicken liver pate.
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Post by goldielox on Jun 23, 2013 8:53:36 GMT
I can't abide tripe
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Post by ARENA on Jun 23, 2013 9:59:35 GMT
Andouillette is a French sausage made of pigs innards. When we first arrived in France ,I bought some. I phoned a French neighbour and asked what you do with it. 'Avoided it', was her response. I tried it and have followed her advice ever since. Yuk!
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Post by Deleted on Jun 23, 2013 13:27:34 GMT
I can't abide:- marzipan spinach florentine cloves ginger, chunks of, slivers of, even covered in chocolate eel
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Post by scorp on Jun 23, 2013 13:29:28 GMT
For some reason I am reminded of 'Combien sont ces six saussisons? Ces six saucissons sont cinq sous...' Now where the hell did I pick that up from?
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