Tubby Beaver 209 Posted August 22, 2007 Share Posted August 22, 2007 Originally Posted By: spook Originally Posted By: Tubby Beaver I prefer the wee picnic sized ones... we talking eggs or pies now?? eggs Link to post Share on other sites
bushpig 0 Posted August 22, 2007 Share Posted August 22, 2007 scotch eggs Link to post Share on other sites
bushpig 0 Posted August 22, 2007 Share Posted August 22, 2007 oh, and you mean like quail size? Link to post Share on other sites
Tubby Beaver 209 Posted August 22, 2007 Share Posted August 22, 2007 yeah, they kind of have scrammbled eggs inside though as opposed to a whole egg. They are of the regular chicken variety, not quail Link to post Share on other sites
soubriquet 0 Posted August 22, 2007 Share Posted August 22, 2007 Originally Posted By: bobby12 Any decent pies in Japan? I made a decent one myself once, but it was a right pain to make. You need a special tool to mix the butter in to the flour or else the pastry goes wrong. You should buy the pastry ready made. Not sure if it's readily available though as people don't bake much. That's not a problem in household. Link to post Share on other sites
spook 0 Posted August 22, 2007 Share Posted August 22, 2007 how come you got so much time to post soub? on days when i poist heaps, its usually cos i'm ignoring the work piling up on my desk... but sometimes i wonder bout everyone else Link to post Share on other sites
bobby12 0 Posted August 22, 2007 Share Posted August 22, 2007 You can buy readymade pastry here in any crappy supermarket, but its the kind best suited to desserts. I like the proper stodgy pastry (shortcrust?). Link to post Share on other sites
soubriquet 0 Posted August 22, 2007 Share Posted August 22, 2007 I only work part time. Evenings and weekends Link to post Share on other sites
Mantas 3 Posted August 22, 2007 Share Posted August 22, 2007 Pork pies Thank god they got weeded out of the list of shit things we inherited from the mother country. All salt and fat. I past up a pie for a lovely pastie today. (a close cousin of the pie and worthy of this thread) It was a vegetable cornish style pastie. The pastry was light and flaky with a well measured flek of oragano and pasley. The filling was a liberal mix of vegetables, consisting predominately of potato, pumpkin, peas and corn, with no one vegetable dominating the mix. (i hate a pastie that is 60-80% potato). The structual integrety of the pastie was sound. The presentation was decorative but not decedent. The temperature, nice and hot. Overall score. 8.5/10 Link to post Share on other sites
spook 0 Posted August 22, 2007 Share Posted August 22, 2007 sounds good. i want one.... vegie pasties are always a safe option when the pies on display look like cack and you've got no other options Link to post Share on other sites
soubriquet 0 Posted August 22, 2007 Share Posted August 22, 2007 Originally Posted By: Mantas Pork pies Thank god they got weeded out of the list of shit things we inherited from the mother country. All salt and fat. Agreed. I can't stomach them. Quote: I past up a pie for a lovely pastie today. (a close cousin of the pie and worthy of this thread) You're an officer and gentleman of taste Mantas. Quite right. Link to post Share on other sites
Mantas 3 Posted August 22, 2007 Share Posted August 22, 2007 Originally Posted By: spook sounds good. i want one.... vegie pasties are always a safe option when the pies on display look like cack and you've got no other options absolutely..it rules out the 'dodgey meat' issue straight away Link to post Share on other sites
soubriquet 0 Posted August 22, 2007 Share Posted August 22, 2007 That brings us back to the mass produced "gravy pie". We all know that the brown slurry is made from unsaleable cuts blended into anonymity. Ignorance is bliss, I guess. Do South Australian pies wear little raincoats to stop them going soggy in the soup? Link to post Share on other sites
spook 0 Posted August 22, 2007 Share Posted August 22, 2007 a villis shop just opened near me actually. i'll have to check it out and report back Link to post Share on other sites
Mantas 3 Posted August 22, 2007 Share Posted August 22, 2007 I'm going to the UK next year to visit the in-laws. I'll be putting their pies under some heavy scutiny. Link to post Share on other sites
soubriquet 0 Posted August 22, 2007 Share Posted August 22, 2007 I'd take UK supermarket pie over Oz any time, all though I'll admit that may be down to conditioning. I'm sure if you shop at appropriate specialist outlets, you'll find something to your taste. Does cottage pie fall into the ambit of this thread? If so, I like it, and don't forget the Worcestor sauce. Link to post Share on other sites
spook 0 Posted August 23, 2007 Share Posted August 23, 2007 Originally Posted By: Mantas I'm going to the UK next year to visit the in-laws. I'll be putting their pies under some heavy scutiny. i expect a full TR. with graphs comparing aussie and uk pastry products Link to post Share on other sites
soubriquet 0 Posted August 23, 2007 Share Posted August 23, 2007 Most definitely. This is the most profound topic to be discussed in my two years here. Link to post Share on other sites
pie-eater 207 Posted August 23, 2007 Share Posted August 23, 2007 The best pies are found in the north, though if you go to Cornwall look out for the Cornish pasties. Pick your pies well to get the full benefits. Link to post Share on other sites
Tubby Beaver 209 Posted August 23, 2007 Share Posted August 23, 2007 I ate a Pie dunker in Sydney, at a pie stall called Harry's Cafe De Wheels in Wooloomooloo in Sydney. Have to say I actually liked it, didn't find anything wrong with it except it was huge and we were eating it on the street Link to post Share on other sites
spook 0 Posted August 23, 2007 Share Posted August 23, 2007 what's a pie dunker - is it like a pie floater? for all the talk about pie floaters, i've never actually heard of anyone eating one. it seems to me that it's an urban myth Link to post Share on other sites
Tubby Beaver 209 Posted August 23, 2007 Share Posted August 23, 2007 sorry, maybe its a pie floater, a pie upside down in a bowl of mushy peas/ pea soup? I've eaten one, pretty speccy mate!! Link to post Share on other sites
stemik 14 Posted August 23, 2007 Share Posted August 23, 2007 anyone know of Holland Pies? A great northern (mass) produced pie. If Soubs includes Cottage Pie can I include steak & kidney pudding? Link to post Share on other sites
spook 0 Posted August 23, 2007 Share Posted August 23, 2007 what about the 'pies' they serve in gastropubs - basically a stew with a bit of pastry placed on top. i'm not sure if they count... they can call it a pie, but to me it's just a stew with a bit of pastry Link to post Share on other sites
scouser 4 Posted August 23, 2007 Author Share Posted August 23, 2007 Holland yes. But try something like The Old Bakehouse, Pooles and Pimbletts Link to post Share on other sites
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