maomao
普費斯
It's hot water crust pastry which is similar to but significantly nicer than shortcrust pastry. Also features on scotch pies.
Post your most controversial food/drink opinions
- Thread starter Orang Utan
- Start date
seeformiles
Lost in the wood
I’m speaking from experience too. The only thing I remember that was worse at that time was when this lad nicked his dad’s bottle of “Hai Karate” aftershave and threw some in my eyes. I thought he’d blinded me
dessiato
🇪🇸 españa te quiero
Pork pie crust is made with hot water, sometimes with suet. Good shortcrust is good in its place e.g. tartes. Puff doesn’t work for proper pies or tartes. It goes soggy.
danny la rouge
More like *fanny* la rouge!
Scotch pie cases are rolled much thinner than pork pie crust though.
I still like a macaroni pie from time to time. It has a Scotch pie case.
The39thStep
Urban critical thinker
Cant get pork pies here aside from some Anglo supermarkets that sell the worst mass produced sludge but I always make a point of nipping into a good bakers or butchers when I'm back in England and bringing a couple home. Ate one on the plane last night after a short lunchtime preflight session drinking Guiness and Jamesons. Crumbs everywhere and that typical English short glance of disgust from the woman in the seat adjacent.
Orang Utan
Psychick Worrier Ov Geyoor
White pepper is essential for some dishes. Tagine, for example
maomao
普費斯
Scotch pies are the best pies. Probably the only savoury pie I had till my late teens. But I can't find them in London anymore. I once made an expedition to Farm Foods at Ilford because their website said they sold them but they were filled with unspecified meat rather than mutton, completely disgisting and made me and the mrs ill.
maomao
普費斯
And haggis.
The39thStep
Urban critical thinker
In probably what would be labelled as a cullinary insult it works alright on those Fray Bentos tinned steak and kidney pies , you get the brittle puff pastry the soggy underneath bit and then the meat and gravy.
dessiato
🇪🇸 españa te quiero
So it’s a puff pastry lid. It’s not a real pie if It has no pastry bottom.
Mrs Miggins
Eternal
Yes! I am on a One-Person-Crusade to Rehabiliate White Pepper!
I bought some to go in some Chinese recipes from the delightful Ching-He Huang and have since found it is the better pepper in leek and potato soup, many cheesey dishes and anything made with white wine. Nigella's Coq au Riesling for example. It's perfect in that.
I am not at this stage advocating it as a condiment but I urge you all! Get some white pepper! You won't regret it.
The39thStep
Urban critical thinker
Well its real to me .
strung out
💩 🤣 🍆 💦 🧐 👻 🐝 🐈⬛
It's vital on congee in my opinion.
dessiato
🇪🇸 españa te quiero
Controversial opinion.
Pickman's model
Starry Wisdom
yes, it's a real not-pie
danny la rouge
More like *fanny* la rouge!
Liked in appreciation of the sentiments, struggle and story. Not in approval of the hardship and illness.
danny la rouge
More like *fanny* la rouge!
It’s what we used to have on the table when I was a kid. Then I left home and suddenly ground black pepper was the in thing. And mysteriously even my Mum had ditched white pepper. It was the revolution just after continental quilts. I think it all happened due to a successful subliminal mass brainwashing test featuring messages sent out by Pete Murray on Radio 2.
Mrs Miggins
Eternal
My experience exactly...and I left white pepper behind as something desperately unsophisticated that should be buried with ready grated parmesan, Blue Nun and other such horrors.
I think it was these that helped make black pepper popular (you too can enjoy the sophistication of an Italian restaurant in the comfort of your own home).
Mrs Miggins
Eternal
It's all the same plant though right? Black pepper is the dried whole "fruit" with it's casing and white pepper is just the seed. I think. Amazing really. Spices.
Orang Utan
Psychick Worrier Ov Geyoor
They have very distinct tastes though
littlebabyjesus
one of Maxwell's demons
Common now, though. Peppercorns should be crushed with a giant pestle and mortar. See also the garlic press.
Also, that is far too short. You should be able to grind pepper over a person's cabonara from the other side of the room.
I'm talking about the early '70s. Domestic pepper mills were less well endowed than the ones used in restaurants
littlebabyjesus
one of Maxwell's demons
There's definitely been an arms race in pepper mill length over the decades. I now have one at home that is about a foot long , a size that was once the preserve of Italian restaurants. But I was in an Italian restaurant earlier this year, when the waiter pulled out a beast that was at least 1 metre long. He was very pleased with it. I was weirdly impressed.I'm talking about the early '70s. Domestic pepper mills were less well endowed than the ones used in restaurants
The39thStep
Urban critical thinker
Hate all that tacky faux pretentious waiter springing up behind you to put black pepper on some over priced pasta thing that you get at Italian restaurants .
Mrs Miggins
Eternal
Yes absolutely!
Like cinnamon and cassia bark coming from the same tree but having different flavours.
Mrs Miggins
Eternal
Ted Striker
Foot's on the other hand
I suspect the main preference for black pepper over white, is that it's easier to distinguish from salt when placed in adjacent unlabelled shakers (assuming most people are consistent with the 'more holes for pepper' rule, when in doubt)
