What did you cook or eat today (November 2020)?

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Applesshmaples said:
That looks delicious! I haven't had a pork pie before, will need to maybe try making one.
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You never had pork pie? But you live in the UK. How can such a thing be...? :D Sorry - I forgot you are from Lithuania. Apologies. You can buy them in most supermarkets. You can even get mini pork pies which may be good for a first try to see if you like them.
 
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Last nights dinner. Home made baked beans on Finnish toast, our butchers pork sosig, farm eggs. Pud was the sweet and sour pomegranate variety.
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To build up the tension like waiting to open a present. I took the tin off. We are quite happy with the color of the sides, there is one small leak that has annoyed both of us. So far 8/10. It will sit outside the fridge to get to room temp for cutting tonight. I will post the final pics and score tomorrow.
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Wyshiepoo said:
Am I the only person who likes their pork pies hot?

I enjoy them cold too of course.
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Whishers mate, I don't know if you ever tried a British Home Stores family pork pie. Cold they are disgusting, hot with chips and mushy peas they are a thing of beauty. It is like a butterfly emerging from the chrysalis.
 
Morning Glory said:
You can but them in most supermarkets
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But probably best if you don't - it may put you off for life. Find a local butcher or deli shop that make their own. I have seen the inside of a pork pie factory.
Wyshiepoo said:
Am I the only person who likes their pork pies hot?
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I've never warmed one up, but have eaten them still warm from the oven at the point of purchase.
 
epicuric another inspirational post. Have you ever eaten a beef mince Whist pie hot from a Lancashire bakeries oven. The shell is hot water crust. They are a wonderful hot pie. Technically more difficult than a pork pie, you put cold beef stock in before putting the lid on and baking. The are Lancastrian dim sum Xiao long bao.(soup dumpling)
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Burt Blank said:
epicuric another inspirational post. Have you ever eaten a beef mince Whist pie hot from a Lancashire bakeries oven. The shell is hot water crust. They are a wonderful hot pie. Technically more difficult than a pork pie, you put cold beef stock in before putting the lid on and baking. The are Lancastrian dim sum Xiao long bao.(soup dumpling)
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I confess I've never heard of a whist pie before, but tracking one down is now high up on my agenda!

Perhaps I've been a little harsh on supermarket pork pies. Generally, it's the soggy pastry and lack of jelly that lets them down, so any that come wrapped in cellophane are best avoided. One brand that performs better is Walkers, usually sold loose, on deli counters. My all time favourite, not found in supermarkets is Powell's, but getting hold of one requires a drive to Whitchurch.
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Incidentally, we have our own pork pie alternative in Shropshire - The Fidgit Pie.
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Burt Blank said:
To build up the tension like waiting to open a present. I took the tin off. We are quite happy with the color of the sides, there is one small leak that has annoyed both of us. So far 8/10. It will sit outside the fridge to get to room temp for cutting tonight. I will post the final pics and score tomorrow.View attachment 50409View attachment 50410
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Looks awesome
 
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