MBE v tigs78 chicken and leek pie challenge

mrbadexample

Hello wrote:

And, and, you can put lots of nice things in the crumble and it won't object like pastry would. Museli, nuts, oats, um other stuff. What about toffee cheese apple crumble? Does that sound nice or weird?

Muesli, nuts and oats I can understand, but if you think I'm putting cheese anywhere near crumble you've got another think coming! :eek:

That would be very, very wrong. Especially sticky toffee cheese (which I haven't eaten yet!)

Rikki

Apple pie made with cheese pastry is nice. Just for a change.

pandas66

A slice of apple pie and a chunk of cheese is yummy or even an apple and a chunk of cheese!


mmmmmmmmm

*don't mind me I'm only viewing, my advise is not to be taken seriously*

Rikki

pandas66 wrote:

A slice of apple pie and a chunk of cheese is yummy or even an apple and a chunk of cheese!


mmmmmmmmm

*don't mind me I'm only viewing, my advise is not to be taken seriously*

Why not you can cook.

pandas66

Not as much as I should Rikki........I lost the inspiration but maybe this pie thread will help.

Rikki

I have periods like that too.
I cook more when the children are about. Eating me out of house and home.:eek:
They like good old fashioned food and that suits me.

metherer

pandas66 wrote:

A slice of apple pie and a chunk of cheese is yummy or even an apple and a chunk of cheese!


mmmmmmmmm

:eek:

Can tell you're from Mankyshire... The yorkshire way is for cheese to go with fruitcake - best bit of christmas. Slice of cake with a slice of Wensleydale ont'top.

Metherer

mrbadexample

metherer wrote:

:eek:

Can tell you're from Mankyshire... The yorkshire way is for cheese to go with fruitcake - best bit of christmas. Slice of cake with a slice of Wensleydale ont'top.

Metherer

Correct! :j I won't touch Christmas cake if there's no Wensleydale.

Edit: Born in Ripon - Yorkshire to the core!

tigs78

I'm getting a bit nervous, only 44 hours 1 minute and 27 seconds until the big moment! Can anybody shed any light on my previous 'roux' question please

jobbingmusician wrote:

Yes, it's a basic white sauce. But it will make it tastier if you fry off the bacon and leeks and add the flour to that, rather than just starting with flour in your pan.

tigs78 wrote:

Right, well I can do roux but my recipe for roux sauce is 45g butter, 45g plain flour and 285ml milk... So do I cook the leeks and bacon in butter rather than oil (i'm sure I saw olive oil mentioned earlier) and if I use butter how will I know how much is left in the pan after taking the leeks and bacon out before I add my flour?

Penelope_Penguin

Hi, I'd cook the bacon and leeks in butter. I'd then add the flour to the lot (no faffing taking bacon/leeks out), and stir it in. I'd then add the milk, a little at a time, stirring after each addition.

Does this answer your Q?

As for nerves, as someone said to me at the weekend - it's not nerves, it's adrenalin!

Penny. x