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The Crusty Chronicles. Savories from Bakeries.


Anna N
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1 hour ago, Kim Shook said:

Trader Joe's Steak and Stout pies for dinner last night:

And what do you think? I find it a  bit odd that they would use this format pastry for that filling.  

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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10 hours ago, blue_dolphin said:

I’m also curious what you thought. I posted about them upthread and thought they were tasty but overwhelmingly salty. 

I had completely forgotten that you had tried these!

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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@blue_dolphin - I may not be the best person to judge saltiness.  I've got something called Burning Tongue Syndrome that has impaired my ability to taste to a certain extent.  But Mr. Kim didn't find it overly salty.  

 

@Anna N - I'm guessing that you mean that one would expect pies with hot water crust pasty to have more of a layered and precise filling rather than a super thick mixed filling (rather like beef stew actually).  I think that the fact that that type of pie would normally be served room temperature/cold and this was intended to be served hot (American audience?) might explain that.  Though, I have to say that every hand raised pie I've ever had in the past (made by my English dad or his English/Irish mum) was more casual like this.  

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  • 9 months later...

I had to get petrol and go by the office feeling peckish. So I present to you the dubious cultural institution, the Servo pie. Fresh from the rewarming case. I splashed out and got a chunky beef and mushroom from the Tradie range. I don't know why that's a selling point. Maybe because tradies make good money here and can afford the best? I'll spare you a photo of the standard brown goo inside but will note that the meat was truly horrible.

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It's almost never bad to feed someone.

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After my plunge into the world of savoury pastry and crusty collections. I can’t bring myself to even look at anything along those lines. Wonder how long it will take!

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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  • 2 weeks later...

Check out this beef cheek and bone marrow pie:

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My friends are headed to Roan Mills bakery this AM and I'd already put in a request for a baguette when this photo popped up in their Instagram feed. 

I put in my request and am excited to try it! 

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Just realized that I forgot to provide an update on that pie.  It's a delicious, meaty treat!  I wasn't sure what the size would be but it's made in a 9-inch pie pan and it arrived at fridge temp. 

Here's the pie:

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The ingredients:

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Mushrooms aren't mentioned but they are definitely in there. 

 

Here's a serving:

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The CSO does a good job reheating.  Very delicious. 

 

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  • 4 weeks later...

I bought the absolute Sexiest Sausage Roll I have ever seen today.

 

I knew it was risky because Australian sausage rolls just dont do it for me as we have discussed before. Unfortunately like some eye candy its beauty was all on the outside and the internals were yuk (to me - hub would probably have loved it). 

 

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I thought I was getting a pillow of pastry. But when I was handed it, it weighed at least 500g 😬😳 and was filled with dense, weirdly orange, sausage and the pastry was an illusion 😪. Maybe Filo?? Or super thin puff? 

 

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Win some. Loose More.

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