Dogs Sleeping Forum

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

I love the phrase 'vigorously agitated egg' for some odd reason!

Guest 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?

Sorry my typing is shit I meant pastry not pasty

I know.

Keyser wrote:

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

I love the phrase 'vigorously agitated egg' for some odd reason!

Some people whisk them, I romance them...

Stooo wrote:

Keyser wrote:

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

I love the phrase 'vigorously agitated egg' for some odd reason!

Some people whisk them, I romance them...

I can't believe I'm telling people this ..... a chicken Mc lefend large meal ..........

Tonight I was in a hurry. Bought a loin of pork from Aldi and a packet of frozen sweet potato, peppers and spinach in coconut sauce and it was lovely. You just microwave it. The pork was good too. Son did mashed potatoes for us and I found some button sprouts and green beans in the freezer and we had them as well. Clean plates all round.

Bang Bang noodles with Pork for this evening, Chicken Biryani and 3 bean curry for tomorrow, and friday night is take out night
so i've not decided yet. I may even go with a dodgy Cheese Whopper and fries!!

Nothing on the menu tonight as Ive been out for lunch.

Cooking lunch. Roast chicken, roast spuds, green beans, peas, carrots, broccoli, Yorkshire puds. Lemon cheesecake and local strawberries for dessert with créme fraiche.

Shoulder of pork, I fucking nailed the crackling!

Stooo wrote:Shoulder of pork, I fucking nailed the crackling!

lush!

Minted lamb chops, mash and asparagus.

Gonna fire up the garden grill.

New pots and salad

Pork and chilli kebabs, curried chicken thighs, burgers, sausages and all of that shit. Starting in an hour if you're local

Oh, and a bit of vino, gorgeous day!

Stooo wrote:Gonna fire up the garden grill.

New pots and salad

Pork and chilli kebabs, curried chicken thighs, burgers, sausages and all of that shit. Starting in an hour if you're local

Oh, and a bit of vino, gorgeous day!

Dead diseased pig and chicken. Fed on shit. Yummy.

Guest wrote:

Stooo wrote:Gonna fire up the garden grill.

New pots and salad

Pork and chilli kebabs, curried chicken thighs, burgers, sausages and all of that shit. Starting in an hour if you're local

Oh, and a bit of vino, gorgeous day!

Dead diseased pig and chicken. Fed on shit. Yummy.

Vegan detected.