Text 23718, 100 rader
Skriven 2012-04-15 07:13:28 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: BAD IDEAS
=================
-=> Glen Jamieson wrote to Jim Weller <=-

 GJ> I read a brief item in a local paper about the insidious intrusion of
 GJ> an Australian food item into USA.

 GJ> "Much loved in Australia, Britain and elsewhere...the meat pie is
 GJ> showing signs of hitting trend status in New York, with high-end
 GJ> fillings like chunky steak, for example, or Thai chicken curry.  Those
 GJ> are two of the flavours offered at a new takeaway spot in midtown
 GJ> Manhattan, the first US outpost of an Australian chain called Pie
 GJ> Face, which opened in January and has a line out the door at
 GJ> lunchtime.  Ten more stores are planned in the city by year's end and
 GJ> more later in other cities, including at airports and train stations.
 GJ> In supermarkets, too, meat pies are getting more shelf space, analyst
 GJ> say, thanks at least in part to the rising cost of beef."

Tell you what, cobber. We'll keep the pies and you can accept the return of
Rupert and his corrupt family.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Melton Mowbray Pork Pie
 Categories: Pastry, Pork, Herbs, Dairy, Vegetables
      Yield: 8 Servings
 
      2 lb Pork shoulder; diced 1/4"
           Salt & pepper
    1/2 ts Ground sage
        pn (ea) dry mustard, allspice
           Pork and veal bones
      2 lg Onions; chopped
      1    Turkish bay leaf
      2    (Or 3) sprigs marjoram 
           - and/or thyme
      8 oz Lard (yum)
      1 lb Flour
    2/3 c  Milk
           +=MIXED WITH=+
    2/3 c  Water
      1 lg Egg; lightly beaten
 
  Mix the meat, salt, pepper, herbs and spices and set
  aside.

  To make the stock, boil bones, onions, bay leaf, herbs
  salt and pepper in 4 cups of water for two hours or until
  the liquid is reduced to 2 1/3 cups. Cool, degrease and
  refrigerate until it starts to jell. 

  To make the pastry, rub 2 oz of the lard into the flour
  mixed with a teaspoon of salt until it is the consistency
  of breadcrumbs. 

  Boil the rest of the fat with the milk and water. 

  Make a well in the mound of flour and while stirring with
  a wooden spoon, mix in the boiling liquid.

  Knead and leave to rest for 10 minutes. 

  To make the casing or "coffyn", roll out three-quarters of
  the dough into a circle 3/4" thick. Flour the outside of
  the tin and stand it in the centre of the dough. Work the
  dough up the sides of the tin and then gently remove the
  tin leaving you with a pie casing. 

  Fill it immediately with the meat mixture as it is likely
  to collapse. 

  Roll out the remaining dough into a circle slightly larger
  than the diameter of the casing, to form the lid.

  Preheat the oven to 400øF/205øC

  Dampen the top edge of the pie and gently press on the
  lid. Crimp the edge. Make a hole in the centre of the lid
  and decorate it with pastry leaves. 

  Place on a baking dish and bake in the preheated oven for
  20 minutes and then reduce the heat to 300øF/150øC and
  bake for 1 3/4 hours. If necessary place some aluminium
  foil on the top to prevent burning.

  Remove from the oven and allow to cool completely. Pour
  the chilled stock through the hole in the lid and
  refrigerate.

  Serve Cold.
  
  Serves 8

  From: Julie Bertholf     Date: 04 Jan 97

  Uncle Dirty Dave's Archives

MMMMM

... How do they taste? They taste like more. - H. L. Mencken
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)