Who ate all the pies?

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02-21-2017, 09:42 AM
71 Guns - channeling the spirit of Mr Hat

Who ate all the pies?

YOU FAT BÁSTARD ETC :hehe:
https://www.theguardian.com/football...-betting-rules
02-21-2017, 09:44 AM
World's End Stella

Quote:

Originally Posted by 71 Guns - channeling the spirit of Mr Hat

YOU FAT BÁSTARD ETC :hehe:
https://www.theguardian.com/football...-betting-rules

How do you feel about Cornish pasties, 71?

Bit sh1t, aren't they? :rubchin:
02-21-2017, 09:45 AM
Pat Vegas

Quote:

Originally Posted by 71 Guns - channeling the spirit of Mr Hat

YOU FAT BÁSTARD ETC :hehe:
https://www.theguardian.com/football...-betting-rules

I would void all bets as you can't actually see it's a pie.
02-21-2017, 09:46 AM
Pat Vegas

Quote:

Originally Posted by World's End Stella

How do you feel about Cornish pasties, 71?

Bit sh1t, aren't they? :rubchin:

:replyjack: They are good but only if you get a proper one.
These ones sold in other places are awful. Like you may find in Oxford street or train stations.

Same goes for Pork Pies and Scotch Eggs. The idea is great for both but they are not very nice.
02-21-2017, 09:47 AM
71 Guns - channeling the spirit of Mr Hat

Quote:

Originally Posted by World's End Stella

How do you feel about Cornish pasties, 71?

Bit sh1t, aren't they? :rubchin:

Depends which one you purchase, Stell. The local company, Barnecutts, make excellent pasties. Ginsters, otoh, are mass-produced crap.
02-21-2017, 09:48 AM
71 Guns - channeling the spirit of Mr Hat

Quote:

Originally Posted by Pat Vegas

I would void all bets as you can't actually see it's a pie.

:nod: he should provide stool samples to verify.
02-21-2017, 09:56 AM
World's End Stella

Quote:

Originally Posted by 71 Guns - channeling the spirit of Mr Hat

Depends which one you purchase, Stell. The local company, Barnecutts, make excellent pasties. Ginsters, otoh, are mass-produced crap.

My only exposure here in God's country (Surrey) is the West Cornwall Pasty Company chain. Hard, borderline impenetrable pastry with excruciatingly hot filling that tastes of very little.

Awful.
02-21-2017, 09:58 AM
Luis Anaconda

Quote:

Originally Posted by World's End Stella

My only exposure here in God's country (Surrey) is the West Cornwall Pasty Company chain. Hard, borderline impenetrable pastry with excruciatingly hot filling that tastes of very little.

Awful.

Only an atheist would believe Surrey to be God's Country
02-21-2017, 09:59 AM
71 Guns - channeling the spirit of Mr Hat

Quote:

Originally Posted by World's End Stella

My only exposure here in God's country (Surrey) is the West Cornwall Pasty Company chain. Hard, borderline impenetrable pastry with excruciatingly hot filling that tastes of very little.

Awful.

West Cornwall scum. South East Cornwall ftw.
02-21-2017, 09:59 AM
Sir C

Quote:

Originally Posted by World's End Stella

My only exposure here in God's country (Surrey) is the West Cornwall Pasty Company chain. Hard, borderline impenetrable pastry with excruciatingly hot filling that tastes of very little.

Awful.

Apparently the traditional recipe is very specific. Mince, potato, swede, onion, salt, pepper. Nothing else. Not w ee drop of stock to moisten the beast. Not a sprinkle of parsley for colour, if nothing else. A touch of thyme? No. The essential thing is that it is as grey and bland as possible.
02-21-2017, 10:00 AM
Pat Vegas

Quote:

Originally Posted by Sir C

Apparently the traditional recipe is very specific. Mince, potato, swede, onion, salt, pepper. Nothing else. Not w ee drop of stock to moisten the beast. Not a sprinkle of parsley for colour, if nothing else. A touch of thyme? No. The essential thing is that it is as grey and bland as possible.

I though it has some apple in the end as a dessert, and the crust goes in the bin as it's a handle.
02-21-2017, 10:01 AM
Sir C

Quote:

Originally Posted by Pat Vegas

I though it has some apple in the end as a dessert, and the crust goes in the bin as it's a handle.

:nod: Sick yokel fúcks.
02-21-2017, 10:04 AM
World's End Stella

Quote:

Originally Posted by Sir C

Apparently the traditional recipe is very specific. Mince, potato, swede, onion, salt, pepper. Nothing else. Not w ee drop of stock to moisten the beast. Not a sprinkle of parsley for colour, if nothing else. A touch of thyme? No. The essential thing is that it is as grey and bland as possible.

:nod: Precisely my experience
02-21-2017, 10:06 AM
71 Guns - channeling the spirit of Mr Hat

Quote:

Originally Posted by Sir C

Apparently the traditional recipe is very specific. Mince, potato, swede, onion, salt, pepper. Nothing else. Not w ee drop of stock to moisten the beast. Not a sprinkle of parsley for colour, if nothing else. A touch of thyme? No. The essential thing is that it is as grey and bland as possible.

A meal for real men, C. AW should feed his pansies proper Cornish pasties to harden 'em up imo.
02-21-2017, 10:07 AM
Burney

Quote:

Originally Posted by Sir C

Apparently the traditional recipe is very specific. Mince, potato, swede, onion, salt, pepper. Nothing else. Not w ee drop of stock to moisten the beast. Not a sprinkle of parsley for colour, if nothing else. A touch of thyme? No. The essential thing is that it is as grey and bland as possible.

I once made one myself with all the traditional ingredients. Lard pastry, skirt steak, the lot. Made lovingly and, when I ate it, it just tasted like a Cornish Pasty. :-( The only saving grace is to season it properly and go particularly heavy on the pepper. Ketchup was still necessary to give the thing some flavour.
02-21-2017, 10:09 AM
Sir C

Quote:

Originally Posted by Burney

I once made one myself with all the traditional ingredients. Lard pastry, skirt steak, the lot. Made lovingly and, when I ate it, it just tasted like a Cornish Pasty. :-( The only saving grace is to season it properly and go particularly heavy on the pepper. Ketchup was still necessary to give the thing some flavour.

:nod: I can imagine.

I'm going to have a go at a pork pie this weekend. I've never done the hot lard pastry thing.
02-21-2017, 10:10 AM
71 Guns - channeling the spirit of Mr Hat

Quote:

Originally Posted by Burney

I once made one myself with all the traditional ingredients. Lard pastry, skirt steak, the lot. Made lovingly and, when I ate it, it just tasted like a Cornish Pasty. :-( The only saving grace is to season it properly and go particularly heavy on the pepper. Ketchup was still necessary to give the thing some flavour.

Stick to your poncy crap then. My dad ate a Cornish pasty for breakfast, lunch, tea and supper and lived til he was 102 :vsign:
02-21-2017, 10:13 AM
Burney

Quote:

Originally Posted by Sir C

:nod: I can imagine.

I'm going to have a go at a pork pie this weekend. I've never done the hot lard pastry thing.

Now a pork pie is a different beast altogether. Again, not much to it in terms of ingredients, but infinitely better than a Cornish Pasty. English mustard is a necessity with a pork pie, though, imvho.

It speaks volumes that apparently the South Americans evolved the empanada from Cornish miners who went over there, but with a little imagination and some flexibility on flavouring, they managed to turn it from a stodgy lump into a delicious and delicate treat.
02-21-2017, 10:13 AM
Sir C

Quote:

Originally Posted by 71 Guns - channeling the spirit of Mr Hat

A meal for real men, C. AW should feed his pansies proper Cornish pasties to harden 'em up imo.

I agree that they appear to need something; I'm just not convinced the The World's Blandest Food Product is the thing.
02-21-2017, 10:14 AM
Burney

Quote:

Originally Posted by 71 Guns - channeling the spirit of Mr Hat

Stick to your poncy crap then. My dad ate a Cornish pasty for breakfast, lunch, tea and supper and lived til he was 102 :vsign:

If I had to eat one every day, I'd pray for an early grave :-(

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