I need a ride to Alma's for some pies.

[thefunkylama]

What kind of store is Wegmans, anyway? Are they one of them fancy places with the organics and the fresh everything?

[miscorrections]

are they like bristol farms? or are are they even fancier?

[gaypalmsprings]

[DeltaSigChi4]

Wegman's is a standard supermarket. Competes in a region with Tops.

E

[CuervoPH]

They fall into the megamarket category. They are one of the fancier places with the fresh everything. Also, they are a little more upscale than anything we currently have in this area.

[DeltaSigChi4]

WTF. Do you live in a white trash town? There were Wegman's and Tops ever since ever where I grew up. And I can't remember where my mom shopped. Really didn't matter. They were no better or worse than Super Duper.

E

[thefunkylama]

Super Duper? Are you serious? Did they run out of all the good names?


I shopped at a place called Big Al's most of my life.

[bballarl]

I went to Bristol Farms the other day for the first time. It was pricey but pretty good. And they had Scharfen Berger chocolate, which is delicious.

[Hannahrain]

How can something that sounds so much like cheap sausage be delicious?

[bballarl]

Magic.

[miscorrections]

who says that cheap sausage and delicious are mutually exclusive, anyway?

[Hannahrain]

Corinna likes cheap sausage.

Pass it on.

[bballarl]

Zing.

[bballarl]

PS Alma please make a cookies n' cream ice cream pie next year. Oreo cookie crust. Thank you. If you want, you can put my name on it in chocolate syrup.

[ewiggy]

dude fuck that oreo shit. i'm first. key lime in the houuuuuuuuuuuse.

[bballarl]

More like key lame.

[Hannahrain]

Hey. HEY. Settle down.


Boysenberry. Or lemon meringue.

[Hannahrain]

OR LEMON BOYSENBERRY WITH MERINGUE.

[thefunkylama]

I will make a key lime pie with lemon boysenberry meringue on top, and cookies 'n' cream crust.


How's that?

[ewiggy]

makes me want to die.

[ewiggy]

in a bad way.

[bballarl]

I'd prefer a pie that follows my personal specifications. This includes a diameter of 3 feet, hand-made cookies n' cream ice cream, and hand-crushed Oreo cookie crust. My name must be written in calligraphic script in the kind of chocolate syrup that hardens. Messages on top, such as "Here's your pie!", are not necessary, but if the piesmith feels compelled to do so they can go right ahead and I won't complain.

[miscorrections]

greedy gus.

[thefunkylama]

I'll get right on it.


To whom shall I be sending the bill?

[bballarl]

My management.

[Stefinitely Maybe]

Hey Alma, there was a newspaper article about Pork Pies in the paper here a few days ago, and it made me curious so I sampled a pork pie yesterday and it was really good. I suggest you try it as your first savoury pie:



PORK PIE RECIPE:

Preparation time 30 mins to 1 hour

Cooking time over 2 hours

Ingredients

For the fillings:

1.2kg/2lb boned pork shoulder
225g/8oz lean bacon
1 tbsp chopped fresh sage
2.5ml/½ tsp each ground mace, freshly grated nutmeg and ground allspice
2 tsp anchovy essence
Salt and freshly ground black pepper

For the jelly:

900g/2lb pork bones
1 pig's trotter
1 carrot
1 onion
1 bouquet garni (celery, bay leaf, thyme and parsley)
12 black peppercorns
4 cloves

For the pastry:

450g/1lb plain flour
1 tsp salt
275g/10oz chilled butter, cut into pieces
2 eggs
1 egg yolk
2-3 tbsp cold water


Method

1. For the jelly: put all the ingredients into a large pan, cover with water and bring to the boil. Cover and simmer gently for 3 hours.
2.Strain through a very fine sieve into a clean pan and boil vigorously until reduced to 600ml/1 pint. Season to taste and leave to cool.
3. To make the filling: cut the pork and bacon into 1cm/½ in pieces. Put half of the pork and 55g/2oz of the bacon into a food processor and process using the pulse button until coarsely chopped.
4. Scrape into a bowl and stir in the rest of the diced pork, bacon herbs, spices, anchovy essence, 1 tsp salt and some pepper.
5. Fry a little piece of the mixture in sunflower oil, taste and adjust the flavourings if necessary.
6. To make the pastry, sift the flour and salt into a food processor or mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs.
7. Beat the whole egg with the egg yolk and water and gradually stir into the dry ingredients to make a soft dough. Knead briefly until smooth then cut off one third of the mixture and set it aside for the lid.
8. Roll out the larger piece and use to line the base and sides of a 20cm/8in clip-sided cake tin, leaving the excess pastry overhanging the edges.
9. Preheat the oven to 200C/400F/Gas 6.
10. To assemble the pie:spoon the pork filling into the tin and slightly round the top of the mixture to give the finished pie a nice shape.
11. Brush the edge of the pastry with beaten egg. Roll out the remaining pastry and use to cover the top of the pie.
12. Cut a small hole into the centre of the lid with a small pastry cutter, remove the plug of pastry and leave the cutter in place to retain the hole during baking.
13. Brush with more beaten egg and decorate with a twisted rope of pastry and pastry leaves. Brush the top with beaten egg.
14. Bake the pie for 30 minutes, then lower the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 1½ hours, loosely covering the pie with a triple-thickness sheet of greaseproof paper once it is nicely browned.
15. Finally, remove the pie from the oven and leave to cool for 2 hours. Then warm through the jelly and pour into the pie through the hole in the top. Remove cutter used to make the hole in the top. Leave to go cold overnight.

[ewiggy]

1 pig's trotter

i had to google image that, and now i'm sorry i did. a trotter? that is the most hilarious britishism yet.

[thefunkylama]

This recipe entails making one's own gelatin from boiled parts. It's not something I've ever even been curious about until now. I will meditate on this and return later with my response, Stefan.


Pig trotter. Hahaha.

[Stefinitely Maybe]

What the hell do you guys call the trotters?

[ewiggy]

feet, dude. feet.