MBE v tigs78 chicken and leek pie challenge

Penelope_Penguin

pandas66 wrote:

what an offer! (* getting me coat and leaves*)

Pandas

It's one of these - blackberry. Want one?

Penny. x

Rikki

Shez wrote:

TNG -:rotfl: :rotfl:


coffee it is then pen, id love a muffin thanks, but i'll have to go for a jog to work it off later!

So what time is it all happening?????

It's for their dinner this evening. So the sooner mrbe starts the quicker he will eat.

I reckon late afternoonish give or take 30 minutes.

PoshPaws_3

Good luck, both of you! I'll be joining you in spirit initially, as I have a bacon quiche to make, so we'll be pummelling pastry together for a while, so I'll catch up with progress once we're in the oven. :T

It'll be jam tarts all round, once the oven's done its duty!

jobbingmusician

Queenie wrote:

Hehehe, you just knew I'd come back to you on this one :laugh:

On the trans fats issue, I won't use margarine in my cooking/baking as quite a number of them have trans fats. . No trans fats in lard though, it's pork fat.

All butter pastry (traditionally) is used for "sweet" pastries because of it's richness.

When making a savoury pastry dish, the use of half and half will give the pastry it's "shortness" (for want of a better word). Plus, as you say, it would work out cheaper, although that wouldn't have been the reason for using it. You get a lighter, crumblier pastry with a half and half mix.
Another factor against using all butter is the fact that most butter sold these days is salted. For many that can be an issue, especially if making a savoury pie where you are including a salted product such as bacon. I know the point about meat being pumped with water has been mentioned earlier, but the water it's pumped with often contains salt in it too.

As you (rightly) say though, it is down to personal preferences when it comes to home baking; that's the beauty of it, you get to put in it only the bits you prefer.

I would have felt 'negligent' if I hadn't pointed out the half and half traditional way of making a savoury pastry though (Although I didn't get so complicated to mention using bacon fat :rotfl: )

This site is such a mine of knowledge! I bow to Queenie ...but would respectfully request that the competitors don't panic if they don't have any lard in the .....um.....larder

jobbingmusician

How bizaare is this!

The 'thanks' button is there. I can see it! I can press it!

But nothing happens

pandas66

Penelope_Penguin wrote:

Pandas

It's one of these - blackberry. Want one?

Penny. x

double embarrassed smilie insert (works pc has gone errrrr 7i7s up on smilies)............ and YES PLEASE....big smilie face

Rikki

I wonder if mrbe is starting to get worried yet. Are his nerves starting to kicking in.

It'll take him ages to read through this lot before he starts cooking.:rotfl:

Penelope_Penguin

Hi, Rikki! While we're sat here munching the popcorn waiting for the main feature, can we review the culinary odyssey that has led Mr BE to this point.

I was with him for the chocolate yoghurt cake, but haven't seen his work before.

I heard mention of a casserole. Do you have any links to other recipes he's been involved with?

Penny. x

chatta

Cant smell anything cooking yet, what time is the cook off :j

tigs78

chatta wrote:

Cant smell anything cooking yet, what time is the cook off :j

I havn't even got the ingredients yet! I'm off to Morrisons in a bit, I think MrBE plans to kick off around 4pm.