Sneakeater Posted March 2 Author Share Posted March 2 It was made in Brooklyn, and it only sort of resembled an English pork pie. Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 And it was HUGE. Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 For a pork pie. Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 Oh fuck it. Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 2 minutes ago, Sneakeater said: And it was HUGE. It was more like one of those meat pies Ed Szymanski makes. Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 I mean, when I asked the butcher how to reheat it, he told me what HE does. He didn't say, "DON'T REHEAT IT!!!!!!!!!!!!" Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 5 minutes ago, Sneakeater said: It was more like one of those meat pies Ed Szymanski makes. Well, not exactly. It was a lot denser. And had no vegetables or gravy. (Like a pork pie.) Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 It didn't have an egg in the center. But that just means it wasn't a Gala. Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 I'll report back after lunch tomorrow. Quote Link to post Share on other sites
Wilfrid Posted March 2 Share Posted March 2 Mm, not a gala. Go ahead and enjoy. It looks like you might be in the clear. Just never heat (re-heat??) an English pork pie. I know you don’t do photos. Do you have a link for the pork pie police to evaluate? Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 No it was just sitting in the butcher's case, where the confited goose leg was last week. Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 I mean I have to be honest with you @Wilfrid. Whenever I've had a pork pie in a pub in England (which is frequently), I've always thought, "this would be better hot." Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 I USED to think (I'm talking about the early '80s now) the ale would be better cold -- but I've come around on that. Quote Link to post Share on other sites
Sneakeater Posted March 2 Author Share Posted March 2 Two things I want to make clear about this pork pie. 1. The filling was more spongy than solid-set. It wasn't like tinned corned beef or anything like that. 2. There was no jelly. Quote Link to post Share on other sites
Wilfrid Posted March 2 Share Posted March 2 13 hours ago, Sneakeater said: I mean I have to be honest with you @Wilfrid. Whenever I've had a pork pie in a pub in England (which is frequently), I've always thought, "this would be better hot." If you prefer the pastry squishy rather than crisp and want the jelly to melt and soak it, hot is the way to go. If the pastry wasn’t crisp and there was no jelly, it wasn’t a proper pork pie. Quote Link to post Share on other sites
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