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New Signing (Pie Supplier) on 09:42 - Aug 5 by DaleiLama
Quick cooking lesson Chalky. Suet can be used as the fat element in making pastry.
It you're making a rag pudding, you roll the pastry out, pour in the meat mix, seal and steam it (in a rag traditionally) then consume when cooked.
For a meat and tater pie, you get your meat and tater mix in a baking tray, roll over the pastry and bake it in an oven then consume.
Both with mushy peas, + chips with the former.
Until you master this, you'll always be a southerner. When you come up to Spotland, ask for a rag pudding, chips, peas and gravy at the Wilbutts chippy. You won't be disappointed. You won't have much for tea either.
New Signing (Pie Supplier) on 09:33 - Aug 5 by DaleiLama
Hear, hear. Crushed peas are wrong on so many levels. Sign of the times.
Speaking of which, dried marrowfat peas are almost impossible to buy these days. Like everything pack sizes are shrinking and prices rising. Managed to find a 12.5kg sack on line and it's on its way. That should keep me out of trouble for a while. At least until they start taking effect!
A 12.5kg pack!
You can't possibly need such an amount,how long to they last anyway? (best before date not how long it takes you to get through them),I can remember Morton's mushy pies back in the 70''s but you know what,the 80's arrived and we moved on,I can imagine me going into some backstreet sweet shop and saying how good they've made it look all traditional and retro with their wares and being informed that's it not retro and it's been unchanged since my dad passed it on to me and his dad passed it on to him and....
New Signing (Pie Supplier) on 10:28 - Aug 5 by ncfc_chalky
A 12.5kg pack!
You can't possibly need such an amount,how long to they last anyway? (best before date not how long it takes you to get through them),I can remember Morton's mushy pies back in the 70''s but you know what,the 80's arrived and we moved on,I can imagine me going into some backstreet sweet shop and saying how good they've made it look all traditional and retro with their wares and being informed that's it not retro and it's been unchanged since my dad passed it on to me and his dad passed it on to him and....
Don't you have freezers in Notts, chalky?
When I was your age, I used to enjoy the odd game of tennis. Or was it golf?
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New Signing (Pie Supplier) on 10:49 - Aug 5 with 2092 views
New Signing (Pie Supplier) on 10:19 - Aug 5 by ncfc_chalky
You make it sound delicious but I will try one the next time that at Spotland but why do northerners always have to put gravy or mushy peas on chips,surely the pie... erm....I mean pudding has already got gravy in it? Why does it need more to the point of saturation? There's only one person that I know on here who's not Rochdale born n bred,so c'mon James and be truthful,are they worth buying?
Gravy because it is a savoury meal. I suppose that down there you put on custard. Wait till you go to West Yorkshire where they put mint sauce on their pies etc. That will confuse you.
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New Signing (Pie Supplier) on 10:58 - Aug 5 with 2034 views
New Signing (Pie Supplier) on 10:56 - Aug 5 by BigKindo
Gravy because it is a savoury meal. I suppose that down there you put on custard. Wait till you go to West Yorkshire where they put mint sauce on their pies etc. That will confuse you.
I know a woman from West Yorkshire and she lives in the IOW now but whenever I would visit she always use to talk about Henderson's Relish on her chips and how they don't sell it down there, unfortunately we had words and I just scowl at it now wherever I walk down the isle of Morrisons
New Signing (Pie Supplier) on 10:56 - Aug 5 by BigKindo
Gravy because it is a savoury meal. I suppose that down there you put on custard. Wait till you go to West Yorkshire where they put mint sauce on their pies etc. That will confuse you.
Fish is savoury but i nearly vomit whenever i see a photo of battered fish with gravy poured over it
Tried meat pie with mint sauce at the Old Bridge Inn, just over the border in Ripponden. It explained a lot about Yorkshire folk
New Signing (Pie Supplier) on 10:19 - Aug 5 by ncfc_chalky
You make it sound delicious but I will try one the next time that at Spotland but why do northerners always have to put gravy or mushy peas on chips,surely the pie... erm....I mean pudding has already got gravy in it? Why does it need more to the point of saturation? There's only one person that I know on here who's not Rochdale born n bred,so c'mon James and be truthful,are they worth buying?
New Signing (Pie Supplier) on 10:28 - Aug 5 by ncfc_chalky
A 12.5kg pack!
You can't possibly need such an amount,how long to they last anyway? (best before date not how long it takes you to get through them),I can remember Morton's mushy pies back in the 70''s but you know what,the 80's arrived and we moved on,I can imagine me going into some backstreet sweet shop and saying how good they've made it look all traditional and retro with their wares and being informed that's it not retro and it's been unchanged since my dad passed it on to me and his dad passed it on to him and....
Well, for starters they are dried - no idea what the shelf life will be but for £19, I gave it a punt. Those poxy little 250g boxes were 49p, so by the time I'm 8.75kg in, I should be in profit. Easy to make a small batch of about 1/2 a kilo and freeze the leftovers.
New Signing (Pie Supplier) on 11:26 - Aug 5 by TVOS1907
Can you still buy food from the 70s in Notts? Things like Maykway curries and Walls Viennetta, for example.
Viennettas are worth saving from the 70's as who doesn't like them and they've kept up to date by bringing in new flavours and surely it's a food thats made for the freezer,Maykway curry though I had never heard of and I had to Google it,it still looks it's from the 70's even now,maybe it's a traditional food product among, the Asian community who knows,I noticed that Home Bargains sell it,do they do a lot of trade in food that only northerners like?
The butcher that Kel recommends only does local deliverys for local people but Jackson's are willing to send them over the border,are Jackson's a decent butcher and do rag puddings travel well,tbh I fancy trying the lamb and mint ones as well so does anyone else of somewhere that does them?
New Signing (Pie Supplier) on 10:28 - Aug 5 by ncfc_chalky
A 12.5kg pack!
You can't possibly need such an amount,how long to they last anyway? (best before date not how long it takes you to get through them),I can remember Morton's mushy pies back in the 70''s but you know what,the 80's arrived and we moved on,I can imagine me going into some backstreet sweet shop and saying how good they've made it look all traditional and retro with their wares and being informed that's it not retro and it's been unchanged since my dad passed it on to me and his dad passed it on to him and....
So what's the local delicacy your way
Black peas with vinegar on Bonfire night? Parkin ( not the manager)?. Lots of good traditional grub up north. Used to have pigs trotter when I was younger too - Delicious
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