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Thread: OT Pork Pies

  1. #21
    Join Date
    Aug 2016
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    2,424
    The jelly makes the juices when hot but tasty still when cold - holds the meat steady but there shouldn't but too much jelly.....love it !

    And a lovely pint with 10.5 mm creamy head.....mmmmm

  2. #22
    Join Date
    Mar 2008
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    12,867
    Quote Originally Posted by Ellis_D View Post
    It's the jelly that puts me off a pork pie. I wish there was a decent one with the just the meat and pastry but no jelly.
    Just cut it open and scrape it out.

    Those Pork Farms ones they sell in supermarkets don't have much jelly I don't think.

  3. #23
    Join Date
    May 2008
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    42,097
    Quote Originally Posted by Casper64Frank View Post
    Were they as nice as Pie & Peas at Wentworth though froggy ? ��
    No they were not Casper! I'll always have the fond memory of watching you wobbling down your drive at the end of the night as well

  4. #24
    Join Date
    May 2008
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    42,097
    Quote Originally Posted by lbj View Post
    The jelly makes the juices when hot but tasty still when cold - holds the meat steady but there shouldn't but too much jelly.....love it !

    And a lovely pint with 10.5 mm creamy head.....mmmmm
    How ever many times you read that it doesn't look right!

    Jelly in pork pies is called gravy I believe

  5. #25
    Join Date
    Sep 2009
    Posts
    6,786
    No no no. It's jelly.

    Its the gelatine out of the bones.

    By the way Frog have you tried the pate en crout (Intermarche I think) with chevreuil int middle ? Not the same as a proper pie, but quite tasty.

  6. #26
    Join Date
    Mar 2012
    Posts
    18,309
    Aspic jelly / geletine in the pork pies, helps keep the meat moist, made from meat stock.

    I know what I would like to keep my Meat moist.

  7. #27
    Join Date
    Jan 2009
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    5,012
    Quote Originally Posted by Archiemiller View Post
    Turners Butchers in Rillington village on the A64 about 15 miles from Scarbro make lovely pork pies, sausage rolls,and their steak pies are to die for if anybody is out that way on a day trip well worth calling in. Staniforths at rowmish are a good substitute.
    Archie.

    Could you bring some in the Bluecoates tonight ? and I will taste them ALL and give you my difinative opinion on which is the best !!

  8. #28
    Join Date
    May 2008
    Posts
    42,097
    Quote Originally Posted by PerigordMiller View Post
    No no no. It's jelly.

    Its the gelatine out of the bones.

    By the way Frog have you tried the pate en crout (Intermarche I think) with chevreuil int middle ? Not the same as a proper pie, but quite tasty.
    Why do you think I'm fat?

    Tried it all mate! When in Rome an all that

  9. #29
    Join Date
    Aug 2012
    Posts
    3,810
    Quote Originally Posted by frogmiller View Post
    No they were not Casper! I'll always have the fond memory of watching you wobbling down your drive at the end of the night as well
    I always walk like that froggy.....it's the arthritis in my hip / knee joints.

    Must remember to re-visit Percys at Jump not been for a while.

  10. #30
    Join Date
    Aug 2007
    Posts
    3,048
    Quote Originally Posted by Casper64Frank View Post
    I always walk like that froggy.....it's the arthritis in my hip / knee joints.

    Must remember to re-visit Percys at Jump not been for a while.
    Get a couple in, in case you get visitors Casper

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