Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

The Crusty Chronicles. Savories from Bakeries.


Recommended Posts

Before proceeding to the next chapter of the Crusty Chronicles, I want to back up a bit and show you the comparison between the sausage roll that I had and the sausage roll that Kerry just posted. 

 

326EC7F4-69F6-49CD-9AD5-4B4F3212D828.thumb.jpeg.eae15820025a72c83dff50657b400634.jpeg
 

F11B3B19-60B9-4994-8576-DB2946C66C1E.thumb.jpeg.211e4434f7d6eb7658bdc449e578f5ce.jpeg

 

The upper one is mine and the lower is Kerry ‘s. Bearing in mind that these are supposed to be fully cooked and only require reheating, it is obvious that the one that I had was not fully cooked. I only reheated mine for 10 minutes and Kerry reheated hers for 20. I’m guessing she was able to cook it through. Still, it’s a bit disconcerting that it is not fully cooked when purchased. 
 

so on to new adventures. Kerry stopped by the

 

The Hamilton Meat Pie Company

 

Here are their offerings. There are certainly some strange flavour combinations going on here.

 

B1B66E40-0FA4-4411-BDB8-77B52BB0D15E.thumb.jpeg.fe18d75a88306c0f908431ad99916454.jpeg
 


 

 

 

 

BEDB0514-4C9B-47FB-8585-C8A364485889.thumb.jpeg.4dcb19b94055d983d6fb9809e30cf288.jpeg

 

but for me it was the steak and kidney pie. A good choice so we could have a fair comparison.

 

 

A11E371C-7CD1-4FBB-A19A-A7749E32A41E.thumb.jpeg.f3f9a020299815ed41e45a41b1269720.jpeg

 

I was suitably impressed that it came in a lovely box rather than a paper bag.

 

FF6F0DB6-C262-47B2-8EB1-3D4EA81BF875.thumb.jpeg.a83d90731eb6ec1ebeebfca6ef6a4e2e.jpeg

 

and equally impressed by the directions for reheating stamped onto the underside of the lid.

32485478-596B-4413-BA20-6354EF17E2FB.thumb.jpeg.c2587ed2b649fe1f8a98f1e6f471dc27.jpeg
 

The pie as it came out of the box.

 

AE1EDF87-584E-4106-834D-BE78259FBA63.thumb.jpeg.657d3691615f654a379157dbd5cbb132.jpeg

after 20 minutes at 350°F in the Breville smart oven.

 

84D5C75D-2D26-46AD-BCD7-04766011D2E3.thumb.jpeg.b33c34359c0bf9bff29145f5e033b9fc.jpeg

 

Upturned into a bowl. Does not have that pale, strange looking crust of my previous steak and kidney pie. 
 

C8ACA553-3CEF-4DA6-A18D-44C66C8E6498.thumb.jpeg.e9fc6014ff59cdd42df4f71722ccd96b.jpeg

 

broken into. 
 

1ADD40C4-A855-47CC-8A45-4E60031259B8.thumb.jpeg.73343aad9ca59a0e4040e7f28151a59f.jpeg

and proof positive that this was a much better experience.

 

20 minutes was not quite enough to heat it to my satisfaction but that is easily remedied. The ratio of kidney to beef was perfect. The kidney was tender and in small pieces.  The crust was just as it should be — not any strange franken hybrid of puff pastry and shortcrust pastry but just short crust pastry as it should be.

 

 This one will be hard to beat. I might have to give Kerry a shopping list for this company to try some of their other pies although I do think I will give the Emerald Curried Chicken Pie  a miss.  

 

 

 

 

 

  • Like 7
  • Thanks 1
  • Delicious 2

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

Link to post
Share on other sites

There is a movie where the socially challenged girl at a dinner party says "I can't eat this I think it is Fancy Feast" to a foie gras  dish. I have to say that pale meat made me think of it.

  • Haha 1
Link to post
Share on other sites
On 8/10/2020 at 10:43 AM, Anna N said:

I have never understood the appeal of this particular preparation.


It's a sausage roll... just using your preferred sausage links instead of the loose mixture. :D

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
13 hours ago, Tri2Cook said:


It's a sausage roll... just using your preferred sausage links instead of the loose mixture. :D

I was raised and try to adhere to the virtuous belief that if you can’t say anything nice, don’t say anything at all.😘

  • Like 2
  • Haha 2

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

Link to post
Share on other sites

Oh I will enjoy this thread 🙂

My parents (questionably I'll admit) bought me a t-shirt for my 15th Birthday, with the slogan "Sex, Drugs & Sausage Rolls". 

I still live by one of these three principles. 

  • Haha 5
Link to post
Share on other sites
2 hours ago, CantCookStillTry said:

Oh I will enjoy this thread 🙂

My parents (questionably I'll admit) bought me a t-shirt for my 15th Birthday, with the slogan "Sex, Drugs & Sausage Rolls". 

I still live by one of these three principles. 

Thanks for that earworm...now I'll have to binge some Ian Drury when I've finished work for the day. :P

  • Like 2

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to post
Share on other sites
5 hours ago, CantCookStillTry said:

Oh I will enjoy this thread 🙂

My parents (questionably I'll admit) bought me a t-shirt for my 15th Birthday, with the slogan "Sex, Drugs & Sausage Rolls". 

I still live by one of these three principles. 

 

I still have that t-shirt. Well not yours.But mine. I also have a mint condition “If it's not Stiff, it's not worth a ****“ shirt. Worth a fortune now.

 

3 hours ago, chromedome said:

Thanks for that earworm...now I'll have to binge some Ian Drury when I've finished work for the day. :P

 

Try Ian Dury. He's much better!

 

I think that of all the foods I miss most since moving to China, sausage rolls are highest on the list. 

  • Like 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites

I'm entranced with the notion of curried chicken pie. But I'm about as horrified by the notion of pineapple and barbecued pork in a pie as @weinoo  is by pineapple on pizza.

 

Perhaps a curried chicken pie may be the destiny of those chicken breasts I did not order that Aldi sent me.

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to post
Share on other sites
6 minutes ago, kayb said:

I'm entranced with the notion of curried chicken pie. But I'm about as horrified by the notion of pineapple and barbecued pork in a pie as @weinoo  is by pineapple on pizza.

 

Perhaps a curried chicken pie may be the destiny of those chicken breasts I did not order that Aldi sent me.

 

I find chicken pot pie pretty boring so curry seems an  enhancement. Curry is a pretty broad term but I can see just basic powder like S & B would make it more palatable to me. But I did not grow up with it so...

Link to post
Share on other sites
49 minutes ago, liuzhou said:

 

I still have that t-shirt. Well not yours.But mine. I also have a mint condition “If it's not Stiff, it's not worth a ****“ shirt. Worth a fortune now.

 

 

Try Ian Dury. He's much better!

Yes, fumble-fingers on the keyboard. I used to enjoy the sense of humor Stiff Records demonstrated. One of my favorites was the message inscribed on the first album by the Damned ("this record is made to be played loud at low volume"). Another classic was "In '78, everyone born in '45 will be 33 1/3."

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to post
Share on other sites
Posted (edited)

So today @Kerry Beal got right into the spirit of the Crusty Chronicles. 

First stop:

 

DA0B396E-5C3C-4E4F-9855-0FE93D4E7B3D.thumb.png.8c635772f37d431744394038863b14cf.png

99752427-03B3-475C-A3BB-40C37CB804D2.thumb.jpeg.54d91b5263cb615f4e51731630faee9a.jpeg

 

From left to right: two chicken pot pies (one on top of the other), a steak and mushroom pie and finally a steak and kidney pie. I had a steak and kidney pie from here some years back and it was delicious so I have high hopes.

 

Perhaps more importantly Kerry came away knowing that on Saturdays they make three different sausage rolls. One is made with their own sausage, one with a honey garlic sausage and one with what they described as a country sausage. Visiting Ernie’s on a Saturday will be made a Kerry mission for one of the weekends when she is not holding down the ER in Dunnville.
 

Next up:

 

 

 

D7AADCE0-50F6-4A03-8055-23FCAC30F242.thumb.jpeg.e5118dc10d0761d42ef5367c84e2e5ac.jpeg


 

I know at least a couple of you will enjoy browsing the shelves:
 

 

 

 

88C0FF56-72ED-4C79-9F72-242068712A0A.thumb.jpeg.ecb2d9d9f21f2c33b232747d527bfe14.jpeg

 

8910672A-5CC5-46A2-97CC-066E78DFD803.thumb.jpeg.c66ee2745f2ec0b4676ee4461e9db2ee.jpeg


 

On the top shelf you will notice Heinz salad cream. I almost asked for a bottle and then remembered that I had tried it again a few years back and found it quite revolting. Strange because I have only good memories of it when I lived there. 

 

 

I was especially interested in the pickled onions. I want the ones that make you pucker up. No wussie onions for me.

 

48E9AFA4-2BEA-4654-AF97-50C2D29B6320.thumb.jpeg.f8b70b665428ba1d740e6a3df640b2bb.jpeg

 

A883C5AC-5D7D-4A68-B5AE-50B4A19A3357.thumb.jpeg.fb2813fe0952c3807ddc9348a42b3976.jpeg3296FBBE-4E5A-47EC-A4E3-0EC6DBB57C06.thumb.jpeg.b84a0b11277cde1dee445e5624ce13c2.jpeg

 

I was really torn between the Thurston‘s and the Heywoods. (Damn, I just noticed the jar of piccalilli.) And I do wonder what those Tesco soups are like.

 

Here is the loot:

 

0A034A5D-2F47-418E-89DE-219FDF0EF3CA.thumb.jpeg.ed47b92f63b51c1e7d86f9a1b686e5e2.jpeg

 

708BE5F3-B9E8-4249-93FD-1DB973C04DC7.thumb.jpeg.3250bf319f458dad1b71987c4de4c782.jpeg

 

No worries. I will not be eating bourbon biscuits and pickled onions at the same time. The biscuits are a product of dear old Marks and Sparks.

 

 

269D2CE8-6D4E-4E81-BD3B-B381A2E2A355.jpeg

 

Edited by Anna N
To remove extraneous photographs and some typos (log)
  • Like 6
  • Thanks 1
  • Delicious 2

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

Link to post
Share on other sites
7 hours ago, Anna N said:

So today @Kerry Beal got right into the spirit of the Crusty Chronicles. 

First stop:

 

DA0B396E-5C3C-4E4F-9855-0FE93D4E7B3D.thumb.png.8c635772f37d431744394038863b14cf.png

99752427-03B3-475C-A3BB-40C37CB804D2.thumb.jpeg.54d91b5263cb615f4e51731630faee9a.jpeg

 

From left to right: two chicken pot pies (one on top of the other), a steak and mushroom pie and finally a steak and kidney pie. I had a steak and kidney pie from here some years back and it was delicious so I have high hopes.

 

Perhaps more importantly Kerry came away knowing that on Saturdays they make three different sausage rolls. One is made with their own sausage, one with a honey garlic sausage and one with what they described as a country sausage. Visiting Ernie’s on a Saturday will be made a Kerry mission for one of the weekends when she is not holding down the ER in Dunnville.
 

Next up:

 

 

 

D7AADCE0-50F6-4A03-8055-23FCAC30F242.thumb.jpeg.e5118dc10d0761d42ef5367c84e2e5ac.jpeg


 

I know at least a couple of you will enjoy browsing the shelves:
 

 

 

 

88C0FF56-72ED-4C79-9F72-242068712A0A.thumb.jpeg.ecb2d9d9f21f2c33b232747d527bfe14.jpeg

 

8910672A-5CC5-46A2-97CC-066E78DFD803.thumb.jpeg.c66ee2745f2ec0b4676ee4461e9db2ee.jpeg


 

On the top shelf you will notice Heinz salad cream. I almost asked for a bottle and then remembered that I had tried it again a few years back and found it quite revolting. Strange because I have only good memories of it when I lived there. 

 

 

I was especially interested in the pickled onions. I want the ones that make you pucker up. No wussie onions for me.

 

48E9AFA4-2BEA-4654-AF97-50C2D29B6320.thumb.jpeg.f8b70b665428ba1d740e6a3df640b2bb.jpeg

 

A883C5AC-5D7D-4A68-B5AE-50B4A19A3357.thumb.jpeg.fb2813fe0952c3807ddc9348a42b3976.jpeg3296FBBE-4E5A-47EC-A4E3-0EC6DBB57C06.thumb.jpeg.b84a0b11277cde1dee445e5624ce13c2.jpeg

 

I was really torn between the Thurston‘s and the Heywoods. (Damn, I just noticed the jar of piccalilli.) And I do wonder what those Tesco soups are like.

 

Here is the loot:

 

0A034A5D-2F47-418E-89DE-219FDF0EF3CA.thumb.jpeg.ed47b92f63b51c1e7d86f9a1b686e5e2.jpeg

 

708BE5F3-B9E8-4249-93FD-1DB973C04DC7.thumb.jpeg.3250bf319f458dad1b71987c4de4c782.jpeg

 

No worries. I will not be eating bourbon biscuits and pickled onions at the same time. The biscuits are a product of dear old Marks and Sparks.

 

 

269D2CE8-6D4E-4E81-BD3B-B381A2E2A355.jpeg

 

 

 

What's the green HP sauce?

 

Link to post
Share on other sites
1 hour ago, JoNorvelleWalker said:

 

What's the green HP sauce?

 

 

HP Fruity Sauce

 

Quote

HP Fruity is a milder version of the Original brown sauce, using a blend of fruits including oranges and mango to give a milder, tangier taste. This variety has been renamed "HP Chicken & Rib" in Canada and the US (though it can be found in some stores with the original name).

Wikineverwrong

 

  • Like 1
  • Thanks 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
8 hours ago, Anna N said:

On the top shelf you will notice Heinz salad cream. I almost asked for a bottle and then remembered that I had tried it again a few years back and found it quite revolting. Strange because I have only good memories of it when I lived there. 

 

It was always revolting. Sadly, it is available here in China.

Edited by liuzhou (log)
  • Haha 4

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
On 8/19/2020 at 2:39 AM, kayb said:

I'm entranced with the notion of curried chicken pie. But I'm about as horrified by the notion of pineapple and barbecued pork in a pie as @weinoo  is by pineapple on pizza.

 

Perhaps a curried chicken pie may be the destiny of those chicken breasts I did not order that Aldi sent me.

 

The bakery in my area does a Thai chicken curry pie that I like or don't like in cycles. It is reasonably spicy in a more-or-less green curry sauce. I find I prefer their chicken and mushroom from the un-fancy side of the menu. The overall favourite is the "Mulga Bill*" with lamb and potato.

 

*named after a poem by Banjo Patterson

It's almost never bad to feed someone.

Link to post
Share on other sites
15 hours ago, Anna N said:

No worries. I will not be eating bourbon biscuits and pickled onions at the same time.

 

Why not?

 

 

 

Teo

 

  • Haha 3

Teo

Link to post
Share on other sites

I am green with envy! 

 

Also - I love Salad cream. Didn't like Tomato sauce growing up or Mayo. Salad cream on everything. Veges, Fries, Boiled potato - Mushed up boiled egg with salad cream stuffed in a Vol-Au-Vent shell... perfection 😂

 

Yeah we weren't fancy ... and it's okay I make my Husband want to spew too! 😂

  • Haha 4
Link to post
Share on other sites
7 hours ago, haresfur said:

The overall favourite is the "Mulga Bill*" with lamb and potato.

Now a meat pie with lamb would quickly find its way to the very top of my favourites list. No sign yet of any such thing though. Lamb is not highly regarded by much of the Canadian population.

  • Like 4

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

Link to post
Share on other sites
On 8/19/2020 at 12:39 AM, kayb said:

I'm entranced with the notion of curried chicken pie. But I'm about as horrified by the notion of pineapple and barbecued pork in a pie as @weinoo  is by pineapple on pizza.

 

Perhaps a curried chicken pie may be the destiny of those chicken breasts I did not order that Aldi sent me.

 

I was rather fond of the occasional chicken curry pie back in the day. Haven't had one for about 35 years, though.

  • Like 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
6 minutes ago, rotuts said:

@Anna N 

 

hoping those Bangers are the real deal.

 

they look a little coarsely ground to me.

 

hope there is plenty of cardboard in the filling.

 

You must be buying your bangers in the wrong place. Cardboard?

  • Like 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
6 minutes ago, liuzhou said:

 

I was rather fond of the occasional chicken curry pie back in the day. Haven't had one for about 35 years, though.

I have a hard time getting my head around the idea of a curry pie but I’m sure I can get over it. Sooner or later I will be looking for a change of pace. 

  • Like 1

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

Link to post
Share on other sites
2 hours ago, teonzo said:

 

Why not?

 

 

 

Teo

 

The taste of a fine bourbon, I find, interferes with my enjoyment of a mouth-puckering onion. 

  • Delicious 1
  • Haha 3

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

Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...