AndyTBoater Posted December 12, 2022 Share Posted December 12, 2022 Not bragging but 4 eaten since 1st December. How about everyone else? 1 Quote Link to comment Share on other sites More sharing options...
Woodie Posted December 12, 2022 Share Posted December 12, 2022 I assume that’s 4 boxes? If not, more commitment and practice required! 3 Quote Link to comment Share on other sites More sharing options...
Gracie Posted December 13, 2022 Share Posted December 13, 2022 Andy, you won't eat any that I make, no one ever does x Quote Link to comment Share on other sites More sharing options...
kpnut Posted December 13, 2022 Share Posted December 13, 2022 Have you tried the sloe gin mince pies from Aldi? Yum. 1 Quote Link to comment Share on other sites More sharing options...
Chelsea14Ian Posted December 13, 2022 Share Posted December 13, 2022 More then 4.I have lost count. 2 Quote Link to comment Share on other sites More sharing options...
Andrewcook Posted December 13, 2022 Share Posted December 13, 2022 Tescos Mince Pies are very nice with a Cup of Coffee in the afternoon but No rum in it yet though till Christmas 3 Quote Link to comment Share on other sites More sharing options...
RumPunch Posted December 13, 2022 Share Posted December 13, 2022 Hmmm - in the RAF we had doughnut eating contests. Highly fought over between different stations. Maybe a Christmas variation should be arranged.......... Quote Link to comment Share on other sites More sharing options...
webntweb Posted December 13, 2022 Share Posted December 13, 2022 5 hours ago, Gracie said: Andy, you won't eat any that I make, no one ever does x I pour cream or custard over the ones my wife makes. It softens them enough to make them just about edible. 4 Quote Link to comment Share on other sites More sharing options...
ChrisB Posted December 13, 2022 Share Posted December 13, 2022 Slightly warmed whisky softens a pie very well. Or Cognac. 2 Quote Link to comment Share on other sites More sharing options...
MauriceMynah Posted December 13, 2022 Share Posted December 13, 2022 48 minutes ago, ChrisB said: Slightly warmed whisky softens a pie very well. Or Cognac. Hmmm... Cognac certainly, whisky less so me thinks. I wonder about Calvados being a reasonable option. Whichever, I think fruit based not grain based. I would also top the suitably softened tart with the thickest cream you can lay your hands on (saving some for the mince pie) 3 3 2 Quote Link to comment Share on other sites More sharing options...
ChrisB Posted December 13, 2022 Share Posted December 13, 2022 I prefered Cognac. I said warm whiskey because it was a desert with cream that used to be on the Savoy's luncheon menu in the late 60s and early 70s. Quote Link to comment Share on other sites More sharing options...
MauriceMynah Posted December 13, 2022 Share Posted December 13, 2022 Perhaps Chelsea Ian would enlighten me as to the difference between a tart and a pie. I'm not sure that anyone else's reply should be on open forum. 4 Quote Link to comment Share on other sites More sharing options...
OldBerkshireBoy Posted December 13, 2022 Share Posted December 13, 2022 19 minutes ago, MauriceMynah said: Perhaps Chelsea Ian would enlighten me as to the difference between a tart and a pie. I'm not sure that anyone else's reply should be on open forum. Is it that one has a closed top and the other is open. 1 Quote Link to comment Share on other sites More sharing options...
ExSurveyor Posted December 13, 2022 Share Posted December 13, 2022 1 hour ago, OldBerkshireBoy said: Is it that one has a closed top and the other is open. What is one called that has a lattice top ? 😁 Quote Link to comment Share on other sites More sharing options...
OldBerkshireBoy Posted December 13, 2022 Share Posted December 13, 2022 Just now, ExSurveyor said: What is one called that has a lattice top ? 😁 Open topped? Quote Link to comment Share on other sites More sharing options...
Gracie Posted December 13, 2022 Share Posted December 13, 2022 3 hours ago, webntweb said: I pour cream or custard over the ones my wife makes. It softens them enough to make them just about edible. A brick wouldn't soften mine. I wonder if it would be ethical to buy shop bought mince pies and pass them off as homemade.....asking for a friend x 3 Quote Link to comment Share on other sites More sharing options...
webntweb Posted December 13, 2022 Share Posted December 13, 2022 1 minute ago, Gracie said: A brick wouldn't soften mine. I wonder if it would be ethical to buy shop bought mince pies and pass them off as homemade.....asking for a friend x Definitely unethical, but don't let that stop you - you'll be in the company of thousands of others. 2 Quote Link to comment Share on other sites More sharing options...
Chelsea14Ian Posted December 13, 2022 Share Posted December 13, 2022 A tart just has a bottom ie: Bakewell tart.Jam,almond paste iced topping and cherries.A Chicken pie or mince pie,has a pastry base and a lid. 2 Quote Link to comment Share on other sites More sharing options...
OldBerkshireBoy Posted December 13, 2022 Share Posted December 13, 2022 37 minutes ago, Chelsea14Ian said: A tart just has a bottom ie: Bakewell tart.Jam,almond paste iced topping and cherries.A Chicken pie or mince pie,has a pastry base and a lid. Ruddy hell, I got a food question right! 1 1 Quote Link to comment Share on other sites More sharing options...
LizG Posted December 13, 2022 Share Posted December 13, 2022 I make mine using a sweet pastry made in the food processor using French flour bought in France. Farine de ble - premiere extraction (accents missing). Hopefully my stock will last as aren't planning any future trips ☹️ Quote Link to comment Share on other sites More sharing options...
PCL023 Posted December 13, 2022 Share Posted December 13, 2022 2 hours ago, Chelsea14Ian said: A tart just has a bottom ie: Bakewell tart.Jam,almond paste iced topping and cherries.A Chicken pie or mince pie,has a pastry base and a lid. So what about one of those pies where you get the filling in a small casserole bowl with pastry on top? Is that still classified as a pie? Quote Link to comment Share on other sites More sharing options...
AndyTBoater Posted December 13, 2022 Author Share Posted December 13, 2022 19 hours ago, Woodie said: I assume that’s 4 boxes? If not, more commitment and practice required! I am now up to 5 individual ones. Will be 6 by the end of the evening. I seem to be streaking ahead in this contest. Chelsea14Ian - You are not in contention as "More than 4" doesn't count as a real number, 1 Quote Link to comment Share on other sites More sharing options...
Chelsea14Ian Posted December 13, 2022 Share Posted December 13, 2022 In the true sense no a pie must have a pastry bottom and lid.For the last 20/30 years it's been common for pies just to have a lid.Think it's because Chefs and cooks couldn't be bothered to do both.Its often seen on menu's without a pie dish just served on a plate with a pastry lid. 2 2 Quote Link to comment Share on other sites More sharing options...
YnysMon Posted December 13, 2022 Share Posted December 13, 2022 2 hours ago, Chelsea14Ian said: In the true sense no a pie must have a pastry bottom and lid.For the last 20/30 years it's been common for pies just to have a lid.Think it's because Chefs and cooks couldn't be bothered to do both.Its often seen on menu's without a pie dish just served on a plate with a pastry lid. That’s not a pie! It’s a cheats pie! A personal view, but I’ve always felt cheated if served with a casserole topped with pastry masquerading as a pie. 4 Quote Link to comment Share on other sites More sharing options...
Lulu Posted December 13, 2022 Share Posted December 13, 2022 We always have a steak and kidney Fray Bentos in the boat pantry …. yummmmmm Quote Link to comment Share on other sites More sharing options...
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