/ck/ - Food & Cooking

[Anonymous No.11796627]

For me, it's the Pork Pie

[Anonymous No.11796631]

looks awful bro

[Anonymous No.11796639]

>>11796627
Why do bongs insist on making everything into a pie?

[Anonymous No.11796644]

>>11796627

With jelly on top. Mmm.

[Anonymous No.11796664]

>>11796639
Their "food" is revolting so they have to hide it all in crusts

[Anonymous No.11796743]

Put some Branston Pickle on it, delish.

[Anonymous No.11796779]

>Traditional pies use a mix of fat and cured meat, giving the filling a pink colour

so it's basically a block of ham in a crust with gelatin on top? I'm confused

[Anonymous No.11796784]

>>11796627
same for me its the dinky ones from m&s

[Anonymous No.11796821]

>>11796779

well its cured/seasoned meat. You can find a lot of variants though. Some crumble black pudding in with the meat or add flakes of chilli. The jelly is often changed to. You can get some with an apple jelly with little bits of apple in it, or various relishes on top instead of jelly.

The most famous is the Melton Mowbray Pork pie, that's almost the default pork pie. That has government protection over the way it is made and where it is made

https://www.gov.uk/government/publications/protected-food-name-melton-mowbray-pork-pie-pgi

[Anonymous No.11796919]

slam some Colmans on that bad boy.
ooooh now we are talking

[Anonymous No.11796928]

>>11796627
We had a local restaurant that would serve a plowman's lunch with some bread, cheese, cured meats, salad and a slice of pork pie. I've stopped going ever since they quit doing pork pie and replaced it with pate, but I still crave pork pie every now and then.

[Anonymous No.11796930]

>>11796664
t. covers everything in plastic cheese and grease

[Anonymous No.11796936]

Remember this atrocity any time a bong mocks any other cuisine.

[Anonymous No.11796939]

>>11796821
I'm assuming pork shoulder is used? We have a pork pie here, but the filling is ground meat, this looks more like it is whipped like rillettes.

Honestly, looks good, I might have to look for recipes

[Anonymous No.11797008]

>>11796627
Tuna pie is better

[Anonymous No.11797460]

>>11796627
That just seems like way to much meat for that amount of crust. Cornish pasties always looked appetizing to me, but the pork pie does not.

[Anonymous No.11797593]

>>11796627
With a nice but of pickle on the side

[Anonymous No.11798015]

>>11796939

Usually shoulder. Can be a bit complex doing all the elements.

The Hairy Bikers have a very good Melton Mowbray style pork pie recipe, using a combination of shoulder, belly and bacon

https://www.bbc.com/food/recipes/meltonmowbrayporkpie_92224

[Anonymous No.11798270]

Superior sausage roll coming though

[Anonymous No.11798344]

>>11798270
Now that looks good. Fuck that pork pie thing.

[Anonymous No.11798359]

>>11797460
You don't eat a whole pie in one sitting, do you?
take a slice like a normal person

[Anonymous No.11798404]

>>11798270
ahem

[Anonymous No.11798416]

I recently moved somewhere with an authentic English pie shop.
The steak pies are amazing, the chicken and sausage pastys are great, every dessert is phenomenal (Banoffee is my favorite).
But the pork pies, hot or cold, fresh baked or reheated, are dry and bland.
Is it just this particular store's weakness, or will I have similar with most traditional pork pies?

[Anonymous No.11798430]

>>11796779
More like a block of spam. It even looks similar.

[Anonymous No.11798479]

>>11796627
When I visited England I went to a pub that had this as a snack, I must have eaten 5 slices, it tastes so good.
Where can I find it in America?

[Anonymous No.11798585]

Never had the English style, but my stepmom is French Canadian and she makes the best tourtière

[Anonymous No.11798651]

>>11796627
i love these

[Anonymous No.11798654]

>>11798585
Not exactly pork is it? This is like comparing venison to chicken.

[Anonymous No.11798657]

>>11798270
>puff pastry
Begone, infidel, or I shall strike you with my shoe.

[Anonymous No.11798664]

>>11798654
It's made from pork, not other meats, and it's often just called "pork pie" on menus around here (new england fag), so idk what you're talking about

[Anonymous No.11798674]

>>11796627
I like the small, fat, snare drums. Good ol pork pie

[Anonymous No.11798690]

>>11796936
>one ugly guy
>represents entire race

Genius-tier

[Anonymous No.11798740]

>>11798664
tourtiere is typically minced veal and pork

[Anonymous No.11798781]

>>11796627
that's fucking luncheon meat in puff pastry wtf

[Anonymous No.11798872]

>British pork pie
That's a French pate en croute you fucking bongs.

[Anonymous No.11798874]

God, pork pies are so fucking good

[Anonymous No.11798986]

>>11798416

They are definitely best had chilled, though it's not uncommon to warm them. They can be dry, which is usually why the jelly is there. Some have only a bit inside , others on top to. I enjoy bite size ones more. Try the smaller ones. Shop around. Check out local markets and sometimes butchers shops make their own . Could just be the ones your having. Just one of those things that many places have their own take on what pork pie should be like.

[Anonymous No.11799002]

>>11796627
that looks really gross but whatever floats your boats opie

[Anonymous No.11799436]

>>11796936
Remember this Welsh madlad any time a burgah tries to make a lamb dish.

[Anonymous No.11800104]

As a Bong I never liked pork pie much. It's a decent buffet food but there's way better meat pies out there desu

[Anonymous No.11800164]

>>11798872
Pate en croute looks and taste quite different you damned pleb

[Anonymous No.11801269]

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