Silliness So what are you doing RIGHT NOW? - Page 74

GeoffC · 10-30-2008, 12:23 PM

Quote:

Originally Posted by pshrynk

that dog's gonna have a hangover when he wakes up.

Nah, the dog is the hangover....

LazyScot · 10-30-2008, 02:37 PM

Trying to decide if the authors of what I'm trying to read are mad, or I'm stupid. Or probably both.

Hmm. This calls for a drive home to my Talisker Selection....

GeoffC · 10-30-2008, 02:49 PM

Quote:

Originally Posted by LazyScot

Trying to decide if the authors of what I'm trying to read are mad, or I'm stupid. Or probably both.

Hmm. This calls for a drive home to my Talisker Selection....

I'll have one too, if I may ....

pshrynk · 10-30-2008, 02:52 PM

Quote:

Originally Posted by LazyScot

Trying to decide if the authors of what I'm trying to read are mad, or I'm stupid. Or probably both.

Hmm. This calls for a drive home to my Talisker Selection....

So, when I askated Talisker, this comes up.

DMcCunney · 10-30-2008, 03:01 PM

Quote:

Originally Posted by LazyScot

Trying to decide if the authors of what I'm trying to read are mad, or I'm stupid. Or probably both.

Hmm. This calls for a drive home to my Talisker Selection....

I'm out of Talisker. I do have some Macallan 15...
______
Dennis

EricWiz · 10-30-2008, 03:05 PM

reading this thread....

ShortNCuddlyAm · 10-30-2008, 04:02 PM

Mmmm talisker

right now I'm listening to the timer counting down to pie being cooked (veg, cheese & brandy sauce (yes it works together!) and quorn bits in my usually rather good (if I do say so myself! But to sound less boastful, I do have an excellent recipe for it) shortcrust pastry.

zelda_pinwheel · 10-30-2008, 04:04 PM

Quote:

Originally Posted by ShortNCuddlyAm

Mmmm talisker

right now I'm listening to the timer counting down to pie being cooked (veg, cheese & brandy sauce (yes it works together!) and quorn bits in my usually rather good (if I do say so myself! But to sound less boastful, I do have an excellent recipe for it) shortcrust pastry.

mm, feeling hungry after reading about this pie.

LazyScot · 10-30-2008, 05:37 PM

Quote:

Originally Posted by GeoffC

I'll have one too, if I may ....

Be my guest. I have 10 year, 18 year or Distiller's Edition; which would you like?

Quote:

Originally Posted by pshrynk

So, when I askated Talisker, this comes up.

Tsk. Tsk; trusting the web. You should try this or this (I can recommend the tour).

Quote:

Originally Posted by DMcCunney

I'm out of Talisker. I do have some Macallan 15...

A very acceptable alternative (though I am more partial to the Islay's myself).

Quote:

Originally Posted by ShortNCuddlyAm

right now I'm listening to the timer counting down to pie being cooked (veg, cheese & brandy sauce (yes it works together!) and quorn bits in my usually rather good (if I do say so myself! But to sound less boastful, I do have an excellent recipe for it) shortcrust pastry.

Strangely we had a very nice pie for dinner as well. Heidi Pie from Pie Minister to be precise: goats cheese, sweet potato, spinach, red onion, roasted garlic. Though I would definitely try yours! (But am mostly lazy(!) so rarely make pies.)

zelda_pinwheel · 10-30-2008, 05:42 PM

now i'm wishing i had the same pie lazyscot had for my dinner.

ShortNCuddlyAm · 10-30-2008, 05:43 PM

I'm wishing I roasted some of my smoked garlic to go in mine

Or even some of the non-smoked, for that matter.

zelda_pinwheel · 10-30-2008, 05:45 PM

now i'm wishing someone would give me a recipe for pie so i could make my own one day when i'm feeling ambitious, if they're not going to share theirs... no meat pies, please.

pshrynk · 10-30-2008, 06:02 PM

How about a squirrel pie? There's not much meat on them.

ShortNCuddlyAm · 10-30-2008, 06:12 PM

I'd give you some of mine, but, um, we ate it

Plain shortcrust pastry:
250g plain flour (the finer the better - I use 00)
65g butter, in chunks
65g Trex, in chunks
Water or other suitable liquid
small amount of salt if the butter is unsalted (put sugar in for sweet shortcrust - can't remember how much)

Filling:
80g Quorn chunks
Enough frozen veg mix to fill the pie dish half way
50g butter
50g flour
A lot of grated mature cheddar (I have no idea how much I out in, but I eat far too much hard strong cheese according to my doc

)
1-2 tsp English mustard powder
tsp dill
60ml cooking brandy (the cheapest stuff you can buy, in other words. Also known as unwanted guests brandy)
128ml double cream
128ml creme fraiche
Milk
Water
Salt and pepper to taste

Mix the flour and the chunks of butter and Trex so the fats are covered in flour, then stick in the freezer for at least 10 minutes. Put the water in the fridge.

Once you have remembered you put the flour mix in the freezer about an hour ago, take it out of the freezer and mix it til it resembles porridge (dry, not cooked!). A food processor/mixer thingy is ideal. Add salt if using.

Add the water about a teaspoon at a time until the pastry has come together. Stop mixing and form into a ball with your hands. Put in something oiled in the fridge (bowl with cover, plastic bag, clingfilm...) and leave to rest for about 20 minutes.

While the pastry is resting, put the oven on to 200c

Start frying the Quorn pieces in a tiny amount of olive oil (they take 14 minutes, set the timer for 9)

In another pan, larger than you think you need, melt the butter. When it's melted, take the butter off the heat, and mix the flour and mustard powder into it. Add enough water and milk to get a smooth, slightly runny paste. Add the cream, creme fraiche and dill; mixing all the time to get a smooth sauce. Return to the heat. Add the brandy and the cheese. Add salt and pepper to taste. Keep on heat so cheese melts. Stir from time to time so it doesn't stick.

After the Quorn has cooked for 9 minutes, add the frozen veg to the frying pan, and cook for 5 minutes, then add all the mix in the frying pan into the cheese sauce. Stir occasionally.

Flour the area you need to roll out on. Assuming a 9" pie dish, you need to roll out a 12-13" circle and a 10-11" circle. Break about 2/3 off the pastry and roll into a circle-ish about 12-13" in diameter. Lightly grease the pie dish, then line with pastry. Trim off excess, but leave at least 2" overhang. Roll out the 10-11" circle. Put filling in pastry case. Brush around edge of pastry in the pie dish (where the lid will sit) with milk or beaten egg. Put lid on pie. Trim the excess pastry, leaving enough to crimp the edges together. Brush lid with beaten egg or milk. Make two or three holes in the lid - deep enough to go into the filling, but don't push the knife all the way through.

Bake in the centre of the oven for 15-20 minutes (standing on a pre-heated baking tray if you're worried about it leaking!), or until golden on top.

Serves two (with nothing else!) or three to four with extra veg or something.

zelda_pinwheel · 10-30-2008, 06:13 PM

Quote:

Originally Posted by pshrynk

How about a squirrel pie? There's not much meat on them.

there's a world of difference between none and "not much", sorry.

10-30-2008, 02:37 PM	#1097
LazyScot DSil Posts: 3,201 Karma: 6895096 Join Date: Sep 2007 Location: Hants, UK Device: Kindle, Cybook	Trying to decide if the authors of what I'm trying to read are mad, or I'm stupid. Or probably both. Hmm. This calls for a drive home to my Talisker Selection....

10-30-2008, 03:05 PM	#1101
EricWiz Member Posts: 16 Karma: 80 Join Date: Oct 2008 Device: prs-505	reading this thread....

10-30-2008, 04:02 PM	#1102
ShortNCuddlyAm WWHALD Posts: 7,879 Karma: 337114 Join Date: Sep 2008 Location: Mitcham, Surrey, UK Device: iPad. Selling my silver 505 here	Mmmm talisker right now I'm listening to the timer counting down to pie being cooked (veg, cheese & brandy sauce (yes it works together!) and quorn bits in my usually rather good (if I do say so myself! But to sound less boastful, I do have an excellent recipe for it) shortcrust pastry.

10-30-2008, 05:42 PM	#1105
zelda_pinwheel zeldinha zippy zeldissima Posts: 27,827 Karma: 921169 Join Date: Dec 2007 Location: Paris, France Device: eb1150 & is that a nook in her pocket, or she just happy to see you?	now i'm wishing i had the same pie lazyscot had for my dinner.

10-30-2008, 05:43 PM	#1106
ShortNCuddlyAm WWHALD Posts: 7,879 Karma: 337114 Join Date: Sep 2008 Location: Mitcham, Surrey, UK Device: iPad. Selling my silver 505 here	I'm wishing I roasted some of my smoked garlic to go in mine Or even some of the non-smoked, for that matter.

10-30-2008, 05:45 PM	#1107
zelda_pinwheel zeldinha zippy zeldissima Posts: 27,827 Karma: 921169 Join Date: Dec 2007 Location: Paris, France Device: eb1150 & is that a nook in her pocket, or she just happy to see you?	now i'm wishing someone would give me a recipe for pie so i could make my own one day when i'm feeling ambitious, if they're not going to share theirs... no meat pies, please.

10-30-2008, 06:02 PM	#1108
pshrynk Beepbeep n beebeep, yeah! Posts: 11,726 Karma: 8255450 Join Date: Apr 2008 Location: La Crosse, Wisconsin, aka America's IceBox Device: iThingie, KmkII, I miss Zelda!	How about a squirrel pie? There's not much meat on them.

10-30-2008, 06:12 PM	#1109
ShortNCuddlyAm WWHALD Posts: 7,879 Karma: 337114 Join Date: Sep 2008 Location: Mitcham, Surrey, UK Device: iPad. Selling my silver 505 here	I'd give you some of mine, but, um, we ate it Plain shortcrust pastry: 250g plain flour (the finer the better - I use 00) 65g butter, in chunks 65g Trex, in chunks Water or other suitable liquid small amount of salt if the butter is unsalted (put sugar in for sweet shortcrust - can't remember how much) Filling: 80g Quorn chunks Enough frozen veg mix to fill the pie dish half way 50g butter 50g flour A lot of grated mature cheddar (I have no idea how much I out in, but I eat far too much hard strong cheese according to my doc ) 1-2 tsp English mustard powder tsp dill 60ml cooking brandy (the cheapest stuff you can buy, in other words. Also known as unwanted guests brandy) 128ml double cream 128ml creme fraiche Milk Water Salt and pepper to taste Mix the flour and the chunks of butter and Trex so the fats are covered in flour, then stick in the freezer for at least 10 minutes. Put the water in the fridge. Once you have remembered you put the flour mix in the freezer about an hour ago, take it out of the freezer and mix it til it resembles porridge (dry, not cooked!). A food processor/mixer thingy is ideal. Add salt if using. Add the water about a teaspoon at a time until the pastry has come together. Stop mixing and form into a ball with your hands. Put in something oiled in the fridge (bowl with cover, plastic bag, clingfilm...) and leave to rest for about 20 minutes. While the pastry is resting, put the oven on to 200c Start frying the Quorn pieces in a tiny amount of olive oil (they take 14 minutes, set the timer for 9) In another pan, larger than you think you need, melt the butter. When it's melted, take the butter off the heat, and mix the flour and mustard powder into it. Add enough water and milk to get a smooth, slightly runny paste. Add the cream, creme fraiche and dill; mixing all the time to get a smooth sauce. Return to the heat. Add the brandy and the cheese. Add salt and pepper to taste. Keep on heat so cheese melts. Stir from time to time so it doesn't stick. After the Quorn has cooked for 9 minutes, add the frozen veg to the frying pan, and cook for 5 minutes, then add all the mix in the frying pan into the cheese sauce. Stir occasionally. Flour the area you need to roll out on. Assuming a 9" pie dish, you need to roll out a 12-13" circle and a 10-11" circle. Break about 2/3 off the pastry and roll into a circle-ish about 12-13" in diameter. Lightly grease the pie dish, then line with pastry. Trim off excess, but leave at least 2" overhang. Roll out the 10-11" circle. Put filling in pastry case. Brush around edge of pastry in the pie dish (where the lid will sit) with milk or beaten egg. Put lid on pie. Trim the excess pastry, leaving enough to crimp the edges together. Brush lid with beaten egg or milk. Make two or three holes in the lid - deep enough to go into the filling, but don't push the knife all the way through. Bake in the centre of the oven for 15-20 minutes (standing on a pre-heated baking tray if you're worried about it leaking!), or until golden on top. Serves two (with nothing else!) or three to four with extra veg or something.