Tom
I am a FH squatter
- Joined
- Dec 22, 2003
- Messages
- 17,214
£15 for a 500g pie?
Plus are these proper pies with a base or just a stew wearing a pastry toupe?
Oh and this one sounds disgusting!
Sunday Dinner Pie
Roast chicken and thick gravy, above pork sausage meat and cranberry sauce, and trapped under a layer of home-made stuffing and a layer of pickled onion all sealed in home-made shortcrust pastry double glazed with free range eggs.
We could send you our Mr Tremlington by way of an exchange.Maybe I should send one over as an inter-forum gesture...?
Hey!
That's my forum and my pies!
They are proper pies - proper in the sense that the pastry is absolutely all the way around the pie, they can be tipped out of their tins and used as ballast to hold hot air balloons down too.
No toupes on my pies, 100% shortcrust beauties.
See me making over 10 kilos of them here: Chew-The-Fat.com • View topic - The KING of Pies ~ An epic tale of massive proportions...
And you have to try them before you can call foul on my use of pickled onions - they go BRILLIANTLY with the Sunday Dinner pie when served cold... trust me..... they really do.
Maybe I should send one over as an inter-forum gesture...?
Hey!
That's my forum and my pies!
They are proper pies - proper in the sense that the pastry is absolutely all the way around the pie, they can be tipped out of their tins and used as ballast to hold hot air balloons down too.
No toupes on my pies, 100% shortcrust beauties.
See me making over 10 kilos of them here: Chew-The-Fat.com • View topic - The KING of Pies ~ An epic tale of massive proportions...
And you have to try them before you can call foul on my use of pickled onions - they go BRILLIANTLY with the Sunday Dinner pie when served cold... trust me..... they really do.
Maybe I should send one over as an inter-forum gesture...?
What. Wait. Another forum, and we aren't invading and spamming them? What happened to us?
Hey!
That's my forum and my pies!
They are proper pies - proper in the sense that the pastry is absolutely all the way around the pie, they can be tipped out of their tins and used as ballast to hold hot air balloons down too.
No toupes on my pies, 100% shortcrust beauties.
See me making over 10 kilos of them here: Chew-The-Fat.com • View topic - The KING of Pies ~ An epic tale of massive proportions...
And you have to try them before you can call foul on my use of pickled onions - they go BRILLIANTLY with the Sunday Dinner pie when served cold... trust me..... they really do.
Maybe I should send one over as an inter-forum gesture...?
It's all right, I figured out it isn't 1999 anymore, we are all too old to make the effort now.
Especially Wij and Tdc, they were once legends of spam, look at them now, barely even able to ziiip, let alone unf or splurdge.
If he's using Chuck it's not a lot of money. Most pie makers use that.