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

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As an Aussie growing up in the 70's, the pommy (English) practice of eating cold pies and drinking warm (by warm we meant about 2-3 degrees off freezing) was roundly ridiculed by all and sundry. A source of great amusement, as we prized the exact opposite: hot pies and cold beer. But I have to say, to my taste these days a good pork pie has to be eaten cold. The jelly is such a part of it for me.
 
murphyscreek said:
As an Aussie growing up in the 70's, the pommy (English) practice of eating cold pies and drinking warm (by warm we meant about 2-3 degrees off freezing) was roundly ridiculed by all and sundry. A source of great amusement, as we prized the exact opposite: hot pies and cold beer.
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Sounds like Texas. A meat pie of any kind should be hot, and beer should be very cold.

CD
 
Finally I’ve made it. Sùgoli. It’s a dessert (a sort of pudding) made with red grape (or red grape juice), flour and a bit of sugar.

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epicuric said:
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.View attachment 50415
Incidentally, we have our own pork pie alternative in Shropshire - The Fidgit Pie.View attachment 50416
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I've made a Fidget Pie, the recipe called for the centre to be cut and folded back, don't know if this is normal?
It was v tasty as I recall.

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murphyscreek said:
Looks awesome
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Thank you Creekers. I accept your complement with great humility, having been to your country and knowing how the populous revere's a meat pie and a gallon of Fosters I feel humbled. In fact one of the few factory crisps I like is Lays Aussie Meat Pie flavor
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