Re: [london.food] Ready-rolled shortcrust

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From: Rev Simon Rumble
Subject: Re: [london.food] Ready-rolled shortcrust
Date: 11:21 on 18 Jan 2006

On 18/1/2006, "Simon Wistow" <simon@xxxxxxxxxx.xxx> wrote:

>An easier way of doing it would just be to cover the top rather than do
>a whole enclosure.

That's just wrong.  It's what you get in (lazy) pubs, and it's puff
pastry not shortcrust.  Wouldn't really make things any quicker though
:(

>I don't think you need to blind bake the base of a meat pie because they
>cook longer than a fruit pie. I could be wrong though.

Yeah I think that's probably right.

So how about a quiche?  I have a packet of lardons, plenty of onions.=20
Will need some gruyere.  I think that might be wot I end up doing.

--
Rev Simon Rumble <simon@xxxxxx.xxx>
www.rumble.net

There's stuff above here

Re: [london.food] Ready-rolled shortcrust Simon Wistow 11:10 on 18 Jan 2006
An easier way of doing it would just be to cover the top rather than do
- Adam Auden 11:15 on 18 Jan 2006
  Heretic!
- Bob Walker 11:20 on 18 Jan 2006
  Even for fruit pies i dont blind bake the base.
  - Rev Simon Rumble 11:22 on 18 Jan 2006
    Rolled oats!
  - [london.food] Crumble Roger Burton West 11:30 on 18 Jan 2006
    Have you tried Amy's Crumb Pie? (Nobody knows who Amy was at this point,
  - Re: [london.food] Ready-rolled shortcrust James Bywater 11:33 on 18 Jan 2006
    I know this might sound insane but I like putting cornflakes on top.
  - Simon Wistow 11:41 on 18 Jan 2006
    Sometimes it's worth turning up the heat right at the start to get it
    - too deep to show
- Rev Simon Rumble 11:21 on 18 Jan 2006
  That's just wrong. It's what you get in (lazy) pubs, and it's puff
  - Simon Wistow 11:39 on 18 Jan 2006
    Another suggestion might be to get some sausage meat and spice it (the
    - too deep to show
RE: [london.food] Ready-rolled shortcrust John Corcoran 11:26 on 18 Jan 2006
cXVpY2hlIGlzIHRoZSBmb29kIG9mIHRoZSBkZXZpbCBhbmQgaGlzIGV2aWwgbWlubmlvbnMKYW0g
- Re: [london.food] Ready-rolled shortcrust James Bywater 11:34 on 18 Jan 2006
  I reckon that just means that you haven't tried my mum's quiche ;-)
RE: [london.food] Ready-rolled shortcrust John Corcoran 11:41 on 18 Jan 2006
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- Re: [london.food] Ready-rolled shortcrust James Bywater 11:44 on 18 Jan 2006
  I don't know - I hated beetroot all my life, couldn't stand the sight
  - Rev Simon Rumble 11:54 on 18 Jan 2006
    I've hated (uncooked) tomato all my life. I made an effort to make
Rev Simon Rumble 12:21 on 18 Jan 2006
--
- Simon Wistow 12:22 on 18 Jan 2006
  Exactly. I should have said 'mentally divide'.

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