Chicken Balti pies

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ladida_gunner_graham
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Chicken Balti pies

by ladida_gunner_graham » 23 Aug 2016 09:35

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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One8Seven1*
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Re: Chicken Balti pies

by One8Seven1* » 23 Aug 2016 14:24

Piglets are the new pie supplier..

Tomorrow we have ‘Minced Beef and Reading Sauce’! :shock:

*Shudders*

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Hendo
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Re: Chicken Balti pies

by Hendo » 23 Aug 2016 14:31

Pies now bought to you by S. Todd & Co. Pies. :shock:

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Green
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Re: Chicken Balti pies

by Green » 23 Aug 2016 14:52

Would you switch flavours Graham or are you a chicken Balti or nothing man? A man of principle.

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Re: Chicken Balti pies

by Fox Talbot » 23 Aug 2016 15:28

One8Seven1* Piglets are the new pie supplier..

Tomorrow we have ‘Minced Beef and Reading Sauce’! :shock:

*Shudders*


Reading Sauce was a thing. Lost out to Worcester Sauce a while back. Wonder what's it's like?


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Re: Chicken Balti pies

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.


+1 youngest had one at the PNE game and expressed disappointment at the quality and quantity of the new filling.

RE Reading Sauce: presumably a revival of the one formerly known as Cocks's Sauce (snortle :lol: ) - was made with Fish (probably Anchovies)

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Re: Chicken Balti pies

by RustyRoyal » 23 Aug 2016 17:53

Sad news, have been a fan of the curry pies in recent years.

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Re: Chicken Balti pies

by Maneki Neko » 24 Aug 2016 09:14

Fox Talbot
One8Seven1* Piglets are the new pie supplier..

Tomorrow we have ‘Minced Beef and Reading Sauce’! :shock:

*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

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Re: Chicken Balti pies

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


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ladida_gunner_graham
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Re: Chicken Balti pies

by ladida_gunner_graham » 24 Aug 2016 15:21

Maneki Neko
Fox Talbot
One8Seven1* Piglets are the new pie supplier..

Tomorrow we have ‘Minced Beef and Reading Sauce’! :shock:

*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


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.

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Re: Chicken Balti pies

by John Madejski's Wallet » 24 Aug 2016 16:29

The new pies are really awful

I've tried the beef ones twice and they were inedible both times

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Re: Chicken Balti pies

by East Grinstead Royal » 24 Aug 2016 17:05

ladida_gunner_graham
Maneki Neko
Fox 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.


195 hours, surely?

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Re: Chicken Balti pies

by harry » 24 Aug 2016 22:44

ladida_gunner_graham
Maneki Neko
Fox 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.


Down in one?


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Re: Chicken Balti pies

by Royal Ginger » 24 Aug 2016 22:47

I'm not sure I'm onboard with the concept of bruised ginger.

Avoided the pies on Saturday. The insufficient electric sounds like a recipe for the shits.

Had a very nice Steak and Blue cheese at Stadium MK last year.

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Green
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Re: Chicken Balti pies

by Green » 25 Aug 2016 10:18

Steak and mushroom pie was the order of the day in the works canteen yesterday.

One of those ones done in a giant baking tray type thing so you only get the pastry on top but that's probably enough really. Good quality steak and served with lovely fresh green beans. Could've done with a bit more sauce though 7/10

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Re: Chicken Balti pies

by Maneki Neko » 25 Aug 2016 11:18

Gone right down in my estimation there green.

Snot even a pie. Just a casserole with a pastry lid.

Booooooooooooooooooo

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Hendo
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Re: Chicken Balti pies

by Hendo » 25 Aug 2016 11:20

Not seen them do pies in the canteen at work. They do a pasty on a Friday as part of a 'Fish 'n' Chip' day but it isn't a pie.

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Green
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Re: Chicken Balti pies

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

Me or my works canteen?

If its the latter then I fear todays Thai Prawn Curry might be the final nail in the coffin for you.

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Re: Chicken Balti pies

by PieEater » 25 Aug 2016 13:31

I have a policy of never eating a pie in a bag, the old ones used to be - how about the new ones?

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Re: Chicken Balti pies

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.

Glad I am not the only one who thought this :lol: i LOVED the old balti pies and miss them :cry:

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