Comments on: son of pork pie http://www.blogjam.com/2005/04/17/pork-pie/ Mon, 15 Mar 2010 15:30:43 +0000 http://wordpress.org/?v=abc By: shelmabel http://www.blogjam.com/2005/04/17/pork-pie/#comment-211790 shelmabel Sat, 21 Nov 2009 23:36:48 +0000 http://www.blogjam.com/2005/04/17/pork-pie/#comment-211790 nom nom nom nom nom nom

]]> By: valerie http://www.blogjam.com/2005/04/17/pork-pie/#comment-211721 valerie Mon, 21 Sep 2009 14:15:08 +0000 http://www.blogjam.com/2005/04/17/pork-pie/#comment-211721 I left england 32 years ago and still mis my pork pies , here in nz they are terible . people eat them warm here they are gastly i will try your pie .it lookes wonderfull valerie nz I left england 32 years ago and still mis my pork pies , here in nz they are terible . people eat them warm here they are gastly i will try your pie .it lookes wonderfull valerie nz

]]> By: Paul http://www.blogjam.com/2005/04/17/pork-pie/#comment-211488 Paul Tue, 05 May 2009 21:38:07 +0000 http://www.blogjam.com/2005/04/17/pork-pie/#comment-211488 I love this post. I nearly wet myself reading the definition of lard. I love the follow-ups, but most of all I LOVE THE PIE! I'm going to make one as soon as Amazon delivers the HFW meat book. I love this post. I nearly wet myself reading the definition of lard. I love the follow-ups, but most of all I LOVE THE PIE! I’m going to make one as soon as Amazon delivers the HFW meat book.

]]> By: Scotch head http://www.blogjam.com/2005/04/17/pork-pie/#comment-211058 Scotch head Mon, 06 Oct 2008 16:38:34 +0000 http://www.blogjam.com/2005/04/17/pork-pie/#comment-211058 You are truely a Savoury Maverick, pushing the boundries, raising the bar. You are truely a Savoury Maverick, pushing the boundries, raising the bar.

]]> By: Doc Moreau http://www.blogjam.com/2005/04/17/pork-pie/#comment-210300 Doc Moreau Fri, 28 Mar 2008 22:22:05 +0000 http://www.blogjam.com/2005/04/17/pork-pie/#comment-210300 I've been interested in pork pie ever since I was required to read "Great Manifestations" by Dickens. Pip's criminal father asks him to bring some food to him. Pip steals a pork pie from his mother's kitchen. What, I wondered, was a "pork pie?" I'm thinking, this is it. I’ve been interested in pork pie ever since I was required to read “Great Manifestations” by Dickens. Pip’s criminal father asks him to bring some food to him. Pip steals a pork pie from his mother’s kitchen. What, I wondered, was a “pork pie?” I’m thinking, this is it.

]]> By: Major Alexander Bridgefield http://www.blogjam.com/2005/04/17/pork-pie/#comment-209049 Major Alexander Bridgefield Tue, 26 Feb 2008 19:28:22 +0000 http://www.blogjam.com/2005/04/17/pork-pie/#comment-209049 I Made this...And by Jove it's bloody marvelous, a true cholesterol packed feast in the form of a Pie Ever thought about 'Jugged Pig', Never been brave enough to take that one on thou Congratulations I Made this…And by Jove it’s bloody marvelous, a true cholesterol packed feast in the form of a Pie

Ever thought about ‘Jugged Pig’, Never been brave enough to take that one on thou

Congratulations

]]> By: oe http://www.blogjam.com/2005/04/17/pork-pie/#comment-208557 oe Wed, 02 Jan 2008 14:31:16 +0000 http://www.blogjam.com/2005/04/17/pork-pie/#comment-208557 I'd been idly wondering if the 20cm spring-bottomed cake tin I bought could be used for a scaled-up pork pie. A search brought me here. You have created a pie of rare majesty, which both provides and provokes. My salutations. I’d been idly wondering if the 20cm spring-bottomed cake tin I bought could be used for a scaled-up pork pie. A search brought me here.

You have created a pie of rare majesty, which both provides and provokes.

My salutations.

]]> By: fraser http://www.blogjam.com/2005/04/17/pork-pie/#comment-208442 fraser Fri, 14 Dec 2007 19:00:28 +0000 http://www.blogjam.com/2005/04/17/pork-pie/#comment-208442 1) Yes, you eat it cold 2) I guess if you were going to do it properly, you'd serve it with English mustard, some pickles, and a light green salad. 3) 180° UK is about 350° US 1) Yes, you eat it cold
2) I guess if you were going to do it properly, you’d serve it with English mustard, some pickles, and a light green salad.
3) 180° UK is about 350° US

]]> By: Peter http://www.blogjam.com/2005/04/17/pork-pie/#comment-208441 Peter Fri, 14 Dec 2007 18:41:25 +0000 http://www.blogjam.com/2005/04/17/pork-pie/#comment-208441 Hello, I just came across this and it looks awesome. I live in Milwaukee, USA (just moved here from Nebraska) and have just been introduced to Pasties. I love them and now make them at home. Having seen your Pork Pie I am going to try making a Pork Pie. Your looks so incredibly good. From what I read you eat it cold or room temperature? Is there a sauce or something to go with it? The baking temp. seems a little low. I guess it must be metric Hello, I just came across this and it looks awesome. I live in Milwaukee, USA (just moved here from Nebraska) and have just been introduced to Pasties. I love them and now make them at home. Having seen your Pork Pie I am going to try making a Pork Pie. Your looks so incredibly good. From what I read you eat it cold or room temperature? Is there a sauce or something to go with it? The baking temp. seems a little low. I guess it must be metric

]]> By: Lord Ormswyn http://www.blogjam.com/2005/04/17/pork-pie/#comment-207589 Lord Ormswyn Mon, 08 Oct 2007 15:36:20 +0000 http://www.blogjam.com/2005/04/17/pork-pie/#comment-207589 Ab Fab !! Ab Fab !!

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