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Supper Dec. 11
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Supper Dec. 11
by Ron Evers » Dec 11, 2008 6:56 pm
Pork pie. SOOO good.
Ron.
The wood is clear between the knots.
The wood is clear between the knots.
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Ron Evers - Posts: 5585
- Joined: Nov 14, 2006 2:19 pm
- Location: 60 km N.W. of Toronto in the country, zn 4b/5a
Re: Supper Dec. 11
by Eeyore » Dec 11, 2008 7:08 pm
That does look good!
Lyn
AB, Zone 3A
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“Those who say it can't be done are usually interrupted by others doing it.” ` James Arthur Baldwin"
AB, Zone 3A
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“Those who say it can't be done are usually interrupted by others doing it.” ` James Arthur Baldwin"
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Eeyore - Posts: 11189
- Joined: Nov 14, 2006 10:47 pm
- Location: AB, Zone 3A
Re: Supper Dec. 11
by 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!
My contribution to Supper Tonight!
1. Vegetable prep for stir fry:
2. Chicken stir fry:
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!
My contribution to Supper Tonight!
1. Vegetable prep for stir fry:
2. Chicken stir fry:
Zone 5b
South/Central Ontario
Every day may not be good, but there's something good in every day
~ Author Unknown
South/Central Ontario
Every day may not be good, but there's something good in every day
~ Author Unknown
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B_BQ - Posts: 6848
- Joined: Nov 14, 2006 1:59 pm
- Location: Bay of Quinte, SE Ontario Zone 5a/b
Re: Supper Dec. 11
by Ron Evers » Dec 11, 2008 8:54 pm
BBQ
Laf Brenda, I can spell pork without looking up the other word.
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.
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.
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.
Ron.
The wood is clear between the knots.
The wood is clear between the knots.
-
Ron Evers - Posts: 5585
- Joined: Nov 14, 2006 2:19 pm
- Location: 60 km N.W. of Toronto in the country, zn 4b/5a
Re: Supper Dec. 11
by 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
Ven
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Venice - Posts: 1689
- Joined: Apr 25, 2007 2:35 pm
- Location: GTA, Zone 5
Re: Supper Dec. 11
by 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.
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.
Pansy
Zone 5 B
Zone 5 B
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Pansy - Posts: 1381
- Joined: Nov 14, 2006 10:24 pm
- Location: Brantford Ontario
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