What's on the menu tonight?

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Re: What's on the menu tonight?

Postby Stooo » Sat Jul 29, 2017 5:58 pm

Vicky wrote:
20265047_1498787466844611_1112543200515249039_n.jpg


Number 5.

:grub:


Number 10, wipe its arse and bring it to the table. :drool:
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Re: What's on the menu tonight?

Postby Vicky » Sat Jul 29, 2017 6:05 pm

Stooo wrote:
Vicky wrote:
20265047_1498787466844611_1112543200515249039_n.jpg


Number 5.

:grub:


Number 10, wipe its arse and bring it to the table. :drool:


Of course you need mustard and a few mushrooms Stooo.

:grub:
His Name Was Willie Woodburn And His Crime Was Too Much Heart.
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Re: What's on the menu tonight?

Postby Stooo » Sat Jul 29, 2017 6:22 pm

Vicky wrote:
Stooo wrote:
Vicky wrote:
20265047_1498787466844611_1112543200515249039_n.jpg


Number 5.

:grub:


Number 10, wipe its arse and bring it to the table. :drool:


Of course you need mustard and a few mushrooms Stooo.

:grub:


And a eg :grub:
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Re: What's on the menu tonight?

Postby Vicky » Sun Jul 30, 2017 8:29 am

Stooo wrote:
Vicky wrote:
Stooo wrote:
Number 10, wipe its arse and bring it to the table. :drool:


Of course you need mustard and a few mushrooms Stooo.

:grub:


And a eg :grub:


I must try that Stooo.

Image
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Re: What's on the menu tonight?

Postby Guest » Fri Aug 04, 2017 7:46 pm

Cod and chips
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Re: What's on the menu tonight?

Postby Stooo » Sun Aug 06, 2017 3:03 pm

Steak, potato and mushroom pie, mash and some broccoli. I made the filling last night and I'm just rolling out the pastry :header:
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Re: What's on the menu tonight?

Postby Stooo » Sun Aug 06, 2017 5:07 pm

I made four, first two:
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Re: What's on the menu tonight?

Postby Guest » Sun Aug 06, 2017 7:42 pm

If only social media had aroma vision
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Re: What's on the menu tonight?

Postby Stooo » Sun Aug 06, 2017 7:47 pm

Finished item, I'm stuffed :grub:
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Re: What's on the menu tonight?

Postby VR6storm » Mon Aug 14, 2017 10:53 am

Humongous Jacket Potato, topped with chilli, topped with sour cream and guack and sliced spring onions. And a bottle
of Pinot Grigio Blush. :grub:
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Re: What's on the menu tonight?

Postby Guest » Mon Aug 14, 2017 9:40 pm

Stooo wrote:I made four, first two:



Your pies look amazing! I have a couple of questions what sort of pasty is it flaky or shortcrust? what cut of meat do you use? and is there gravy inside?
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Re: What's on the menu tonight?

Postby Keyser » Mon Aug 14, 2017 9:58 pm

Home made meat pie and chips for me - Stoo's look delicious as well. :smilin:
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Re: What's on the menu tonight?

Postby Guest » Mon Aug 14, 2017 9:59 pm

Guest wrote:
Stooo wrote:I made four, first two:



Your pies look amazing! I have a couple of questions what sort of pasty is it flaky or shortcrust? what cut of meat do you use? and is there gravy inside?


Sorry my typing is shit I meant pastry not pasty :oops:
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Re: What's on the menu tonight?

Postby Stooo » Mon Aug 14, 2017 10:02 pm

Guest wrote:
Stooo wrote:I made four, first two:



Your pies look amazing! I have a couple of questions what sort of pasty is it flaky or shortcrust? what cut of meat do you use? and is there gravy inside?


Shortcrust for the containing bit, wipe the pie dishes with some butter and use the aluminium ones. Flaky for the top but stab it a bit or it will get soggy and roll it well.

Always use a vigorously agitated egg as an adhesive between different pastries and use the excess as a glaze.

Also, post your puds and pies :thumbsup:
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Re: What's on the menu tonight?

Postby Guest » Mon Aug 14, 2017 10:07 pm

Stooo wrote:
Guest wrote:
Stooo wrote:I made four, first two:



Your pies look amazing! I have a couple of questions what sort of pasty is it flaky or shortcrust? what cut of meat do you use? and is there gravy inside?


Shortcrust for the containing bit, wipe the pie dishes with some butter and use the aluminium ones. Flaky for the top but stab it a bit or it will get soggy and roll it well.

Always use a vigorously agitated egg as an adhesive between different pastries and use the excess as a glaze.

Also, post your puds and pies :thumbsup:


Thanks Stooo I've never made one before but yours look so delicious I'm inspired!
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