IXXRA......The Home Of The Superblackbird

I hope you lot are keeping in good trim with lot's of excercise and a healthy diet!........Cos by fook we make up for it the rest of the year

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...Hmmmm...

...A bit more appetising than the "other stuff"...

i recognise that pie!

As for healthy eating regime, fekk that for a game of soldiers. chips and pies 12 months of the year.

Proud of ya!

That was a lovely plate of fish & chips at Stokesley, North end of the North York's TT.

Last Sunday thought I would take A and B roads down to Salisbury, as I aint been that way for some time.

On arriving at the Market Square, I was attracted to some live music and food stalls, only to find it was a ……….. Vegan festival - WTF

Just polished off a lovely steak raised on my farm before posting this.

Chris

Thank fook you posted on here Chris it's just highlighted another "Spammer" post previous to yours! This wonderful forum is littered with the fookers, and what do the Admin do about it???...Fook all, Too busy pontificating on "Faceshite" and being Superblackbird XX experts Bawhahahahahaha my arse
Btw Chris a post like yours is worthless without pics

Sorry jono - no pics, as the 'evidence' is err...….all gone.

jono49 wrote:Thank fook you posted on here Chris it's just highlighted another "Spammer" post previous to yours! This wonderful forum is littered with the fookers, and what do the Admin do about it???...Fook all, Too busy pontificating on "Faceshite" and being Superblackbird XX experts Bawhahahahahaha my arse
Btw Chris a post like yours is worthless without pics

That's not very nice is it

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I have been meaning to make a pork pie for ages. Seeing you all tuckin' in to 'bought' pies gave me the final incentive.

Cooked many things over the years, but never made pork pie before. Plus it's been over 30 years since I've done hot crust pastry. So found this fine fellow on Utube, and followed his advice to the letter. https://www.youtube.com/watch?v=9FvX4pD_bmY







Pluses: Pastry good colour, especially with egg glaze. Filling is delicious - a tad more salt next time.

Minuses: Paul Holywood would say pastry a little overworked ( giving rise to hardness ) , and not consistent thickness - must try harder with my hand raising.

But overall, very pleased I tried the recipe.

Chris

Absolutely stunning for a first effort Chris and looks delicious And a first for a long time.....A post littered with double entendres

(giving rise to hardness)

(and not consistent thickness)

( must try harder with my hand raising)

Top Marks....Go to the head of the class

jono49 wrote:.....A post littered with double entendres

jono, that's what I love about

There is always someone here who could find innuendo in something like '2019 UK Treasury Report on the use of linear programming for determining fiscal growth forecasts'.

Chris

We all have a bit of "Finbar Saunders" in us Fnaar fnaar

"fiscal growth" .....phnarr phnarr

XXtremist wrote:.
I have been meaning to make a pork pie for ages. Seeing you all tuckin' in to 'bought' pies gave me the final incentive.

Cooked many things over the years, but never made pork pie before. Plus it's been over 30 years since I've done hot crust pastry. So found this fine fellow on Utube, and followed his advice to the letter. https://www.youtube.com/watch?v=9FvX4pD_bmY

pp1.jpg

pp2.jpg

pp3.jpg

Pluses: Pastry good colour, especially with egg glaze. Filling is delicious - a tad more salt next time.

Minuses: Paul Holywood would say pastry a little overworked ( giving rise to hardness ) , and not consistent thickness - must try harder with my hand raising.

But overall, very pleased I tried the recipe.

Chris

Pie looks fookin great Chris But like all suvern softies yer forgot the fookin mushy paise.

Heathen

I see youve err, been a bit frugal with the filling.

Tim, the pic is deceptive.

It was an 8 inch pie, made with a kilo and a half of pork. I poured off the juices after an hour. They set on their own without the need for gelatine. So I poured them back in ( after gentle heating again ) to the cooled pie , without having to make an additional jelly from stock and said gelatine.


Looking forward to seeing pics of your creation.....

Chris