Pork Pie War.....

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Pork Pie War.....

Postby northleedsbhoy » August 26th, 2019, 6:21 pm

... :lol:

So is Boris gonna take on our Pork Pie heritage and move production to any country he decides that could make them.... :lol - methinks not :lol:.

I really can't believe that this is headlining on the BBC News app :rolleyes:
https://www.bbc.co.uk/news/uk-politics-49470831

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Re: Pork Pie War.....

Postby earthmaiden » August 26th, 2019, 7:08 pm

I almost can't bear to read the news any more. What we do need is to protect our products (Melton Mowbray pies, Stilton, Cornish pasties etc) so that they keep their hard earned status through the turmoil to come.
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Re: Pork Pie War.....

Postby northleedsbhoy » August 26th, 2019, 7:45 pm

earthmaiden wrote:I almost can't bear to read the news any more. What we do need is to protect our products (Melton Mowbray pies, Stilton, Cornish pasties etc) so that they keep their hard earned status through the turmoil to come.


After seeing him cuddle up to Trump then anything....and everything we produce could be up for grabs... :( :(

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Re: Pork Pie War.....

Postby Ratatouille » August 28th, 2019, 8:33 am

I wondered about the BBC making a thing about it too but alongside it was Trumps method of stopping hurricanes by nuking them. Perhaps a point was being made?
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Re: Pork Pie War.....

Postby KC2 » August 28th, 2019, 3:00 pm

earthmaiden wrote:I almost can't bear to read the news any more. What we do need is to protect our products (Melton Mowbray pies, Stilton, Cornish pasties etc) so that they keep their hard earned status through the turmoil to come.


With you there, EM :(
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Re: Pork Pie War.....

Postby wargarden » August 28th, 2019, 7:07 pm

besides pork ,pastry, and spices. whats in a pork pie.
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Re: Pork Pie War.....

Postby earthmaiden » August 28th, 2019, 7:27 pm

It's more the combination of these which makes a pork pie very special. It's a hot water pastry made with lard for a start, then often more than one cut of pork to get the right distribution of fat. The right seasoning and spices are if course important. Meanwhile, a pigs trotter will have been simmering to produce a stock which will turn to a thick jelly when cooled. Once the pie has been baked and cooled a little the stock is poured through a funnel into the little hole in the top and allowed to seep down. Once cold, (pork pies are served cold) the jelly will set. Tge combination of crunchy pastry with the meat and jelly is a delight. The Melton Mowbray pie pastry is hand shaped, not put into a tin to cook and the exact combination of ingredients is a secret.
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Re: Pork Pie War.....

Postby wargarden » August 30th, 2019, 3:31 am

just made pork pie not bad, but Cornish pasty taste better.
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Re: Pork Pie War.....

Postby suffolk » August 30th, 2019, 6:15 am

Wargarden. I should be interested to see the recipe you used ... was it a generic Pork Pie or a ‘Melton Mowbray style’ pork pie? Does the recipe include ground mace and anchovy essence?
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Re: Pork Pie War.....

Postby earthmaiden » August 30th, 2019, 7:11 am

I made one once, a real labour of love and hard to get the seasoning spot on. The finished product (served cold) was lovely though. Hard to compare to a pasty as they are so different. I like both!
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Re: Pork Pie War.....

Postby PatsyMFagan » September 17th, 2019, 11:09 am

Comparing a Pork Pie with a (Cornish) Pasty is like comparing apples with pears. Both are delicious if made to the traditional recipe .. same for Bedfordshire Clangers ;)
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Re: Pork Pie War.....

Postby wargarden » September 17th, 2019, 6:22 pm

the pie shell/crust is a vessel to hold an aspic.
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Re: Pork Pie War.....

Postby earthmaiden » September 17th, 2019, 6:44 pm

I like some meat in mine too ;).
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Re: Pork Pie War.....

Postby PatsyMFagan » September 18th, 2019, 7:27 am

wargarden wrote:the pie shell/crust is a vessel to hold an aspic.


Er, yes, I think we all know that … :rolleyes:
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Re: Pork Pie War.....

Postby northleedsbhoy » September 18th, 2019, 7:36 am

PatsyMFagan wrote:
wargarden wrote:the pie shell/crust is a vessel to hold an aspic.


Er, yes, I think we all know that … :rolleyes:


:lol: :lol:

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Re: Pork Pie War.....

Postby wargarden » September 19th, 2019, 6:24 pm

since i never had pork pie. the idea of serving an aspic in pastry is new to me. I seen pictures of savory aspics; but here in USA
savory aspics are considered outdated and old yukky foods from 1950s-1970s.
vegetable aspic are also considered food that yukky.
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Re: Pork Pie War.....

Postby miss mouse » September 19th, 2019, 6:33 pm

earthmaiden wrote: What we do need is to protect our products (Melton Mowbray pies, Stilton, Cornish pasties etc) so that they keep their hard earned status through the turmoil to come.


No chance of that, come Brexit it will be Basmati rice and Puy lentils from Texas. They are extremely dull if anyone is curious astonishingly cheap though, also Agen prunes and so much more. Hormone beef, antibiotic pork and chicken. What a lot to look forward to.
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Re: Pork Pie War.....

Postby earthmaiden » September 19th, 2019, 7:07 pm

Wargarden. If you have ever cooked meat and allowed it to cool (perhaps to use the next day) so that the juices set it is like that, just a small amount of tasty meat juice which has set rather than the proportion of aspic you get in the set vegetable dishes you see in supermarkets in the USA. When poured into the baked pie it just gets into some of the gaps between the meat and pastry and then sets, there is not an overbearing amount.
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Re: Pork Pie War.....

Postby PatsyMFagan » September 19th, 2019, 7:44 pm

I regularly make stock from scrap meat and bones, usually, chicken or beef - cooked long and slow and once finished, cooled down and left overnight in the fridge, the stock will have solidified with the same texture as aspic jelly. The jelly that results from stewing eels is the fish version :chops: :hungry:
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Re: Pork Pie War.....

Postby earthmaiden » September 19th, 2019, 8:31 pm

https://www.boroughbox.com/traditional-cutting-pork-pie

https://www.epicurus.com/food/recipes/aspic-jelly/7262/

These links show a pork pie and vegetables in aspic. The pork pie only has a small amount of jelly and plenty of meat. The vegetables are set in a lot of aspic. That ratio of jelly/meat in a pie would not be nice.
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Re: Pork Pie War.....

Postby miss mouse » September 19th, 2019, 9:08 pm

I love aspic though not the only thing I expect to find in a pork pie, that would be a surprise.
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