Re: Pies, pies and more pies

Got it...I am moving on,

Re: Pies, pies and more pies

Ingredients
Hairy Bikers’ Steak And Ale Pie - What You Need:
900g stewing steak, diced
25g flour, plus extra for dusting
100g butter
2 onions roughly chopped
2 cloves of garlic, roughly chopped
2 medium carrots, roughly chopped
150g button mushrooms
2 sprigs fresh thyme
400ml good-quality ale
500ml beef stock
Salt and pepper
1 egg, beaten for glazing
300g ready-made rolled puff pastry


Method
Preheat the oven to 220°C/428°F/Gas Mark 7.

Pour flour into a bowl and season well. Coat the meat with the seasoned flour.

Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.

Add the vegetables, herbs, ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 1 hr. When cooked, season, add the remaining butter and pour into an ovenproof serving dish.

Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.

Bake in the oven for 20-30 mins until the pastry is golden brown on top.
This with mashed potato peas and carrots yum.

Re: Pies, pies and more pies

Hmm ... now that sounds nice and within my abilities.

Re: Pies, pies and more pies

Have you been watching his American 24 hour cleanups of bad restaurants, how are they even allowed to operate, over here we have inspectors that give out star rating so people know how clean a place is and the food is properly stored. In the USA they seem to be able to have kitchens that i wouldent feed my dog from.

Re: Pies, pies and more pies

Surely they must have Health Inspectors the same as over here?

Re: Pies, pies and more pies

Have made it its great, got there book love there recipes.

Re: Pies, pies and more pies

Bakerman, have to confess I love making fruit pies. I also have to confess that I am absolute rubbish at making my own pastry (hands too warm) so only use frozen sweet shortcrust, which of course makes me a cheat by saying "I love making fruit pies". God, thank you to whoever it was that invented JusRol!!

Still, the finished product never screams "You didn't really make me" as I take that beautiful golden pie out of the oven and later serve it with whipped cream, ice-cream or custard (again, all shop bought!). HWMO certainly never complains. As far as he is concerned, it's home-made by his clever wife who is great at making fruit pies!.

Re: Pies, pies and more pies

Today's Food Code, like the original 1934 document, is a voluntary set of regulations, not federal law. It's still up to individual states to write their own food safety rules, although most states align their regulations closely with the recommendations of the FDA.

To make things more complicated, restaurant inspections are often conducted by city or county officials, not state regulators. In those cases, it's the local health authorities who write and enforce their own food safety regulations. In Denver, for example, the city is actually older than the state, and it governs itself under the law of "home rule." Food safety regulations are written into Denver's municipal code, but they are updated every few years to closely follow state laws and federal guidelines.
This is all I could find.

Re: Pies, pies and more pies

I often wonder where the saying "As American as Apple Pie" originated from.

I know that the famous Bramley Apple was first grown here in England by a young girl called Mary Ann Brailsford between 1809-1813 when she sowed two apple pips and grew the very first Bramley Apple Tree.

So the Apple Pie is ours! LOL.

Re: Pies, pies and more pies

Crumbs, I'm lost. It all sounds very confusing.