Another pointless thread
Posted 28/10/2011 - 15:39
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gartmore wrote:
No, mutton pies.
Hard to really say what the grey greasy filing might really be, probably grey horses.
Good ones are still pretty tasty though.
Greggs sell one filled with macaroni cheese.
not for gourmets
No, mutton pies.
Hard to really say what the grey greasy filing might really be, probably grey horses.
Good ones are still pretty tasty though.
Greggs sell one filled with macaroni cheese.
not for gourmets
I have been told, like the Frankfurter, Scotch Pies have no nutritional value. I wonder if there is a Welsh Pie, leek based, as well as a Welsh Rabbit. Or even an Irish Pie to kill the taste of the Guinness.
Regards
Posted 28/10/2011 - 15:43
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I found a recipe at http://www.allbritishfood.com
Welsh Pie
300 g (12 oz) shortcrust pastry
4 eggs
2 tbsp (25 g) 1 oz butter, melted
450 (1 lb) leeks
salt and pepper
2 tablespoons top of milk
1. Roll out the pastry and use half to line a large pie plate.
2. Top and tail the leeks and wash thoroughly.
3. Slice into 2.5 cm (1 in) lengths and cook in boiling salted water for 5 minutes.
4. Drain well and allow to cool.
5. Arrange the leeks in the pie, make four hollows in the leeks with the back of a spoon, then break an egg into each depression. Season well.
6. Mix the butter with 1 tablespoon of the milk and pour over the leeks.
7. Put on the pastry lid, making a few vents, glaze with the rest of the milk and bake at 200°C, 400°F, mark 6 for 35 minutes until the pastry is golden and the filling cooked through.
Welsh Pie
300 g (12 oz) shortcrust pastry
4 eggs
2 tbsp (25 g) 1 oz butter, melted
450 (1 lb) leeks
salt and pepper
2 tablespoons top of milk
1. Roll out the pastry and use half to line a large pie plate.
2. Top and tail the leeks and wash thoroughly.
3. Slice into 2.5 cm (1 in) lengths and cook in boiling salted water for 5 minutes.
4. Drain well and allow to cool.
5. Arrange the leeks in the pie, make four hollows in the leeks with the back of a spoon, then break an egg into each depression. Season well.
6. Mix the butter with 1 tablespoon of the milk and pour over the leeks.
7. Put on the pastry lid, making a few vents, glaze with the rest of the milk and bake at 200°C, 400°F, mark 6 for 35 minutes until the pastry is golden and the filling cooked through.
Posted 28/10/2011 - 15:49
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The Dutch answer to Pease pudding is snert, or erwtensoep if you prefer- pea soup so thick you can stand a spoon up in it, served with smoked sausage and heavy rye bread.
Posted 28/10/2011 - 15:52
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Gwyn wrote:
The Dutch answer to Pease pudding is snert, or erwtensoep if you prefer- pea soup so thick you can stand a spoon up in it, served with smoked sausage and heavy rye bread.
I think I'll stick to Welsh rarebit made with Edam and a glass of scotch on the side.
The Dutch answer to Pease pudding is snert, or erwtensoep if you prefer- pea soup so thick you can stand a spoon up in it, served with smoked sausage and heavy rye bread.
Posted 28/10/2011 - 16:18
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Never see Edam on sale here. I think they must export it all to the UK.
Lots of Gouda and regional variations on rubber cheese but no Edam.
Cheddar tends to be bright orange here too.
Good job I'm not a cheese lover.
Lots of Gouda and regional variations on rubber cheese but no Edam.
Cheddar tends to be bright orange here too.
Good job I'm not a cheese lover.
Posted 28/10/2011 - 16:54
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Eagle12 wrote:
I found a recipe at http://www.allbritishfood.com
Welsh Pie
300 g (12 oz) shortcrust pastry
4 eggs
2 tbsp (25 g) 1 oz butter, melted
450 (1 lb) leeks
salt and pepper
2 tablespoons top of milk
1. Roll out the pastry and use half to line a large pie plate.
2. Top and tail the leeks and wash thoroughly.
3. Slice into 2.5 cm (1 in) lengths and cook in boiling salted water for 5 minutes.
4. Drain well and allow to cool.
5. Arrange the leeks in the pie, make four hollows in the leeks with the back of a spoon, then break an egg into each depression. Season well.
6. Mix the butter with 1 tablespoon of the milk and pour over the leeks.
7. Put on the pastry lid, making a few vents, glaze with the rest of the milk and bake at 200°C, 400°F, mark 6 for 35 minutes until the pastry is golden and the filling cooked through.
You missed step 8: Dont bother eating and throw in bin.
I found a recipe at http://www.allbritishfood.com
Welsh Pie
300 g (12 oz) shortcrust pastry
4 eggs
2 tbsp (25 g) 1 oz butter, melted
450 (1 lb) leeks
salt and pepper
2 tablespoons top of milk
1. Roll out the pastry and use half to line a large pie plate.
2. Top and tail the leeks and wash thoroughly.
3. Slice into 2.5 cm (1 in) lengths and cook in boiling salted water for 5 minutes.
4. Drain well and allow to cool.
5. Arrange the leeks in the pie, make four hollows in the leeks with the back of a spoon, then break an egg into each depression. Season well.
6. Mix the butter with 1 tablespoon of the milk and pour over the leeks.
7. Put on the pastry lid, making a few vents, glaze with the rest of the milk and bake at 200°C, 400°F, mark 6 for 35 minutes until the pastry is golden and the filling cooked through.
Ken
“We must avoid however, snapping away, shooting quickly and without thought, overloading ourselves with unnecessary images that clutter our memory and diminish the clarity of the whole.” - Henri Cartier-Bresson -
“We must avoid however, snapping away, shooting quickly and without thought, overloading ourselves with unnecessary images that clutter our memory and diminish the clarity of the whole.” - Henri Cartier-Bresson -
Posted 28/10/2011 - 18:14
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Ken, I so nearly put that in.
Posted 28/10/2011 - 18:20
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grahamwalton wrote:
One horse power = 746 watts. I've got a mark on my slide rule for that.
I still have a slide rule but are they still used or has the electronic age taken all the pleasure out of calculation.
One horse power = 746 watts. I've got a mark on my slide rule for that.
K5, DAL18-55,SMC 50mm f2,DA 55-300, SCM F 35-70 and all the help I can get.
Posted 28/10/2011 - 18:45
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I think slide rules have become an interesting curiosity, much like those of us still shooting slide film and occasionally projecting the results.
Talking of which, the KX seems to have survived its freezer treatment perfectly. Finished the roll of film and posted it today, now to see if it survived too! I know people keep film in freezers so it should be ok, as it was brought back to room temperature before any film movement occurred.
Talking of which, the KX seems to have survived its freezer treatment perfectly. Finished the roll of film and posted it today, now to see if it survived too! I know people keep film in freezers so it should be ok, as it was brought back to room temperature before any film movement occurred.
Matt
Shooting the Welsh Wilderness with K-m, KX, MX, ME Super and assorted lenses.
Shooting the Welsh Wilderness with K-m, KX, MX, ME Super and assorted lenses.
Posted 28/10/2011 - 19:04
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I also remember reading about early mechanical calculators shaped rather like a pepper mill - you set the calculation by turning rings on the device then wound a handle on top to perform it?
Matt
Shooting the Welsh Wilderness with K-m, KX, MX, ME Super and assorted lenses.
Shooting the Welsh Wilderness with K-m, KX, MX, ME Super and assorted lenses.
Posted 28/10/2011 - 19:34
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We had a mechanical calculator when I first worked in a Work Study office. It was then replaced by a similar contraption worked by a electric motor. To divide by 7 you had to turn the handle anticlockwise 7 times.
Friendly Regards
Graham
Graham
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186 posts
15 years
I'm so impressed I am thinking of joining the scotch pie club. Goodbye Pentax,........... just kidding.