by ladida_gunner_graham » 23 Aug 2016 09:35
by One8Seven1* » 23 Aug 2016 14:24
by Hendo » 23 Aug 2016 14:31
by Green » 23 Aug 2016 14:52
by Fox Talbot » 23 Aug 2016 15:28
One8Seven1* Piglets are the new pie supplier..
Tomorrow we have ‘Minced Beef and Reading Sauce’!
*Shudders*
by Four Of Clubs » 23 Aug 2016 17:43
ladida_gunner_graham The new Chicken Balti pies are, simply put, not up to scratch. The pastry looks good as has quality crimping, but the filling has insufficient Chicken and is too heavily tomato influenced. Big step backwards, Stam out.
by RustyRoyal » 23 Aug 2016 17:53
by Maneki Neko » 24 Aug 2016 09:14
Fox TalbotOne8Seven1* Piglets are the new pie supplier..
Tomorrow we have ‘Minced Beef and Reading Sauce’!
*Shudders*
Reading Sauce was a thing. Lost out to Worcester Sauce a while back. Wonder what's it's like?
by paultheroyal » 24 Aug 2016 13:27
ladida_gunner_graham The new Chicken Balti pies are, simply put, not up to scratch. The pastry looks good as has quality crimping, but the filling has insufficient Chicken and is too heavily tomato influenced. Big step backwards, Stam out.
26-10-06 Shocking
by ladida_gunner_graham » 24 Aug 2016 15:21
Maneki NekoFox TalbotOne8Seven1* Piglets are the new pie supplier..
Tomorrow we have ‘Minced Beef and Reading Sauce’!
*Shudders*
Reading Sauce was a thing. Lost out to Worcester Sauce a while back. Wonder what's it's like?
awesome. nicely spicy.
mentioned in around the world in 80 days , don't you know
by John Madejski's Wallet » 24 Aug 2016 16:29
by East Grinstead Royal » 24 Aug 2016 17:05
ladida_gunner_grahamManeki NekoFox Talbot
Reading Sauce was a thing. Lost out to Worcester Sauce a while back. Wonder what's it's like?
awesome. nicely spicy.
mentioned in around the world in 80 days , don't you know
Reading Sauce recipe
Ingredients
2 1/2 pints of walnut pickle
1 1/2 ounces of shalots
1 quart of spring water
3/4 pint of Indian soy
1/2 ounce of bruised ginger
1/2 ounce of long pepper
1 ounce of mustard-seed
1 anchovy
1/2 ounce of cayenne
1/4 ounce of dried sweet bay-leaves
Instructions
Bruise the shallots in a mortar, and put them in a stone jar with the walnut-liquor; place it before the fire, and let it boil until reduced to 2 pints. Then, into another jar, put all the ingredients except the bay-leaves, taking care that they are well bruised, so that the flavour may be thoroughly extracted; put this also before the fire, and let it boil for 1 hour, or rather more. When the contents of both jars are sufficiently cooked, mix them together, stirring them well as you mix them, and submit them to a slow boiling for 1/2 hour; cover closely, and let them stand 24 hours in a cool place; then open the jar and add the bay-leaves; let it stand a week longer closed down, when strain through a flannel bag, and it will be ready for use.
The above quantities will make 1/2 gallon.
Time: Altogether, 3 hours.
by harry » 24 Aug 2016 22:44
ladida_gunner_grahamManeki NekoFox Talbot
Reading Sauce was a thing. Lost out to Worcester Sauce a while back. Wonder what's it's like?
awesome. nicely spicy.
mentioned in around the world in 80 days , don't you know
Reading Sauce recipe
Ingredients
2 1/2 pints of walnut pickle
1 1/2 ounces of shalots
1 quart of spring water
3/4 pint of Indian soy
1/2 ounce of bruised ginger
1/2 ounce of long pepper
1 ounce of mustard-seed
1 anchovy
1/2 ounce of cayenne
1/4 ounce of dried sweet bay-leaves
Instructions
Bruise the shallots in a mortar, and put them in a stone jar with the walnut-liquor; place it before the fire, and let it boil until reduced to 2 pints. Then, into another jar, put all the ingredients except the bay-leaves, taking care that they are well bruised, so that the flavour may be thoroughly extracted; put this also before the fire, and let it boil for 1 hour, or rather more. When the contents of both jars are sufficiently cooked, mix them together, stirring them well as you mix them, and submit them to a slow boiling for 1/2 hour; cover closely, and let them stand 24 hours in a cool place; then open the jar and add the bay-leaves; let it stand a week longer closed down, when strain through a flannel bag, and it will be ready for use.
The above quantities will make 1/2 gallon.
by Royal Ginger » 24 Aug 2016 22:47
by Green » 25 Aug 2016 10:18
by Maneki Neko » 25 Aug 2016 11:18
by Hendo » 25 Aug 2016 11:20
by Green » 25 Aug 2016 12:46
Maneki Neko Gone right down in my estimation there green.
Snot even a pie. Just a casserole with a pastry lid.
Booooooooooooooooooo
by PieEater » 25 Aug 2016 13:31
by Rea Ding » 26 Aug 2016 19:41
ladida_gunner_graham The new Chicken Balti pies are, simply put, not up to scratch. The pastry looks good as has quality crimping, but the filling has insufficient Chicken and is too heavily tomato influenced. Big step backwards, Stam out.
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