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Supper Dec. 11

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Supper Dec. 11

Postby Ron Evers » Dec 11, 2008 6:56 pm

Pork pie. SOOO good.


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Ron.

The wood is clear between the knots.
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Re: Supper Dec. 11

Postby Eeyore » Dec 11, 2008 7:08 pm

That does look good!
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Re: Supper Dec. 11

Postby B_BQ » Dec 11, 2008 8:02 pm

Very nice looking pork pie Ron! So, what were the spices and herbs used which makes it a pork pie rather than a Tourtiere?
I used to make pork pies in days gone by, i.e. the type we used to get in England with a hot water pastry crust, with gelatin immediately under the crust. They were a lot of work, and I found it easier to buy them from the grocery store, although imported from England! :roll:

My contribution to Supper Tonight!

1. Vegetable prep for stir fry:


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2. Chicken stir fry:

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Re: Supper Dec. 11

Postby Ron Evers » Dec 11, 2008 8:54 pm

BBQ
So, what were the spices and herbs used which makes it a pork pie rather than a Tourtiere?


Laf Brenda, I can spell pork without looking up the other word. :oops:

Now for seasonings, if I can remember them all: garlic, ginger, nutmeg, cinnamon, ground chillies, paprika, cloves, allspice, sage, salt & black pepper. At the end before Jeanne made the pastry I upped the sage & cloves.
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The wood is clear between the knots.
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Re: Supper Dec. 11

Postby Venice » Dec 11, 2008 9:42 pm

I made Sloppy Joes, baked beans, and left over coleslaw. It was the last of the big batch of coleslaw and I was sad to see it go.

Ven
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Re: Supper Dec. 11

Postby Pansy » Dec 11, 2008 11:26 pm

Ron I think you got the biggest half of the pie.Looks good.

Nice stir fry BBQ,looks delish.

Yours sounds good too Ven...bet you now have a great appetite

That's what being preggers does for you,I remember I could have eaten a horse.
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