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

11 hours ago, liuzhou said:

 

I didn't say or mean to imply that I somehow disapproved of pie flipping - I was just intrigued. If I were have difficulty removing the pie from the original container, I would double flip. I just think it looks better not upside down (upside up?). Make no difference to the taste, of course!

Right now, I wouldn't care if the pie were up, down, sideways or mirror-imaged!  I want pie!

 

It is a novel idea!  I did not infer nor suspect you disproved whatsoever - who in their right mind would!?  Perhaps those same ghastly people who only eat the muffin tops!!!

 

  • Like 2
  • Haha 1
Link to post
Share on other sites
On 9/2/2020 at 2:31 PM, Anna N said:

I am surprised that anyone even remarks upon it. Obviously other people are either eating these pies straight from their aluminum containers (I won’t judge) else they are much more adept at removing them intact and right side up. 

That is the way Mr. Kim always eats his Banquet PP's. (Sadly, I haven't been able to convince him to up his game at all).  

  • Sad 1
Link to post
Share on other sites
4 hours ago, Kim Shook said:

That is the way Mr. Kim always eats his Banquet PP's. (Sadly, I haven't been able to convince him to up his game at all).  

On the upside, He’s a “cheap date”!🤣

  • Haha 5
Link to post
Share on other sites
15 hours ago, robirdstx said:


Marie Calendar’s get the same treatment here. 😁

No experience with these pies. Found other iterations that were supposed to be savoury to contain so much sugar… Not sure I’m prepared to try a pie if I could even find one. 

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
1 hour ago, Anna N said:

No experience with these pies. Found other iterations that were supposed to be savoury to contain so much sugar… Not sure I’m prepared to try a pie if I could even find one. 


Not sure which product you are referring to, but the label on the single serving Marie Calendar’s Chicken Pot Pie in my freezer shows Total Sugars @ 6 grams.

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


Not sure which product you are referring to, but the label on the single serving Marie Calendar’s Chicken Pot Pie in my freezer shows Total Sugars @ 6 grams.

Curiously the Canadian version only has 4 g!

 

A4BA92B0-69B4-4170-93E1-51411656D701.thumb.png.c7cb61384e602579cefd9c8623dba2c0.png

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

Australian meat pies from the bakery do not come in aluminium, except maybe family size pies. Nor do the frozen "party pies" - about 4 cm diameter pies for finger food. I suppose I could take one for the team to show them to you but they are pretty ordinary (Australian for pretty awful). Some of the other grocery store pies come in tins.

 

There is a barbaric South Australia thing about flipping a meat pie upside down into a bowl of split pea soup as a Pie Floater.

  • Like 3
  • Delicious 1

It's almost never bad to feed someone.

Link to post
Share on other sites
4 hours ago, robirdstx said:

Wow, that’s quite a difference in serving size! Here’s the label from the one in our freezer.

Yes one is a much larger pie than the other if you look at total grams. 

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
46 minutes ago, haresfur said:

There is a barbaric South Australia thing about flipping a meat pie upside down into a bowl of split pea soup as a Pie Floater.

Only in Australia you say. Thank heavens for that!😂 (This is especially disturbing to me as I am currently reading a number of forensic pathology books we’re floater has a very specific meaning.)

Edited by Anna N (log)
  • Like 4
  • Haha 3
  • Confused 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

Yesterday I ran out to Georgetown on my way into Toronto to look at some lease properties for @Alleguede.

 

Needed a quick lunch and Anna would not allow me to have MacDonald's fries one more time.

 

There was a nice looking European bakery in the plaza that I needed to stop at so I grabbed a couple of sausage rolls.

 

IMG_2120.thumb.jpeg.b1bab665fc46a75d52ea0d46e3eb2c0b.jpeg

 

IMG_2122.thumb.jpeg.ab61d8aa9279f3fa8efaffdef06072df.jpeg

 

Had to tear it in half because I didn't have a knife in the car. Nice sausage - pastry could have been a little flakier - but flavor was good.

  • Like 8
  • Thanks 1
Link to post
Share on other sites

To be honest when I thought about breakfast this morning I was more interested in getting these things out of my freezer then I was in pleasing my palate. I was almost certain I would not like these particular pastries. I just wanted to make room for something that I would actually want to eat. I suspected that they were nothing more than a sausage still in its casing wrapped in some sort of pastry.  In other words not really a sausage roll. 

 

FB7AD69B-C236-4C2D-8906-FA8BC67A541D.thumb.jpeg.6083836cdfabc08ab7edaf6182b93be5.jpeg

 

despite wanting to make room in my freezer I still decided that one of these would be enough for the day. 
 

3B2389B6-38E6-4C23-85CB-C8F9008344A5.thumb.jpeg.e66903e50462536a88f7448ad2e972f6.jpeg

 

Ready to go into the oven. 
 

6C5ED623-746B-4D7F-8E1E-ABBFFF324315.thumb.jpeg.42582511cf96b74b7c927a0c5f9cbc4d.jpeg

 

Once again I forgot to lower the oven rack!  I decided some pickled beets would go well with this. 
 

287194FB-0974-4220-A60E-4DD40B42DFA2.thumb.jpeg.aec333b46859d1b8c6f7b4f560bf5c21.jpeg

 

I was surprised all around. This was sausage meat not an actual sausage and the texture struck me as just about  right. Even though the crust was a little darker than it should have been, there  except for one small piece towards the very end, it was flaky and quite delicious.

 

if I had not recently learned how to listen to my constitution which does much,  much better on   smaller meals, I would have baked the other one and wolfed it down.

 

 

  • Like 8
  • Delicious 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

@Alleguedehe’s thinking of introducing sausage rolls to his selections at Goûter in Toronto. @Kerry Beal shared hers earlier. 
 

E8D687FD-6F1D-4A69-AEE5-15AFF27AE47A.thumb.jpeg.036a5b7f4b50de1272d5c8fb2e2a81ec.jpeg

 

Brushed with egg yolk and I decided to get fancy and scored one of them. 
 

76B8F576-B7E9-46C1-874E-9A78540E1E81.thumb.jpeg.91d7c1f5f8193cb5d40d4f75942c7883.jpeg

 

They were baked on a preheated tray in a preheated oven at 425°F with convection. Amazing how different they came out. I definitely think scoring has much to recommend it. 
 

684034D4-FE82-452D-8BFA-F3CD73CE28E2.thumb.jpeg.36bd0dbb0fe08f082b5879b9264b99f3.jpeg

 

The sausage seasoning needs some adjustment to take it a little further away from the French and towards the English!

 

 

  • Like 9
  • Delicious 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

Not all shopping trips are productive  

5EF7B18F-9391-4940-A6B6-05E3B4BC1E54.jpeg.cd28b858853dde2b770a9ddeb1989f83.jpegThis place was recommended by an acquaintance of @Kerry Beal.  He thought they had good sausage rolls. But as Kerry discovered, the sausage rolls are really just pigs in blankets and the beef rolls get disqualified on account of being beef and not pork!

Still I do know that many of you enjoy windowshopping so I’m sharing these photographs that Kerry took. 
 

 

AC2B4B9D-D865-4E1F-992E-922FFF33E678.jpeg.469fb04bfe20e8cdd183f0bf7640f0ee.jpeg

 

803A8CD7-C3F1-4BB4-928D-8953BF09F992.jpeg.1b638b3902c10e449b90504762dc8817.jpeg

 

114DA826-E3C4-4A6D-950F-C1BCCA2513C8.jpeg.80cc61eb7cdec26598decfa0f49d05a5.jpeg

 

86461EAD-3779-4417-902F-EF98C5670F8B.jpeg.fbe3da46c071a14b44aa001698df3513.jpeg

 

D1E2CD82-C8E0-47B7-B166-57917762CD93.jpeg.4d55d3243ee0437864b8c8c4c369f839.jpeg

 

While Kerry was in the store I was browsing their website and mentioned that they had some good looking tarts of the non-savory variety. So she left the store munching on one of my favourite non-savory pastries. I will say no more than that or else we will take this off the rails again. 

  • Like 5
  • Haha 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

thank you for sharing

 

Indeed ,, some of us ( i.e. Me ) love window shopping at Food Emporia

 

esp these days.  A trip to Tj's or RBros  is pretty exotic in my book these days.

 

which is by choice.   The Trip , that is .   The Exotica is a bonus.

 

hope I spelled that correctly.

 

maybe next year some glasses for use w the iMac? 

Edited by rotuts (log)
  • Like 1
  • Haha 1
Link to post
Share on other sites

Just realized that I forgot to share my other 2 hand pies.  First up is a ham & cheese hand pie:

IMG_2981.thumb.jpeg.65251d7b04ed17907fa74b9906b50edc.jpeg

Reheated in the CSO on convect-bake @ 350°F

I thought this might be a thin slice of boiled ham and Swiss cheese rolled up to fit but it was actually good sized chunks of ham in a very cheesy sauce

IMG_2983.thumb.jpeg.b58fa8abb5689892d88ef84718d4e21c.jpeg

Nice.  No issues with doughy crust on this one.  

 

I left the pizza hand pie for last.  Sort of regretted buying it.  Doesn't pizza belong in a yeasted crust like a calzone?  

IMG_2985.thumb.jpeg.858385682461e64f25defaa10ee7eb3c.jpeg

I reheated this one on steam bake @ 425°F.   The bottom felt soggy and damp so I put it back in on convect-bake for a while to dry it out.

IMG_2986.thumb.jpeg.82d04dc808137f2c62aac1801c3875dd.jpeg

I'm not sure the steam did the crust any great favors as you can see by the way the piece on the right sort of drapes over the half on the plate.  See the ham & cheese above for  comparison.  

Even though it was a bit soft,  the crust was cooked through  - no doughy layer -  the filling was very tasty with thin slices of pepperoni, a chunky, flavorful sauce and a good amount of cheese.   I ended up enjoying this in spite of my prejudice. 

 

  • Like 7
Link to post
Share on other sites
1 hour ago, blue_dolphin said:

I ended up enjoying this in spite of my prejudice. 

Thank you for sharing. I’m awfully glad I am not the only one who starts out determined to dislike some
thing and then discovers that it Is quite palatable. but even so I have to admit that the pizza hand pie is just not turning my crank. But neither am I a fan of the calzone.

  • Like 2
  • Confused 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
1 hour ago, liuzhou said:

 I like "Beef Meat Pies". As opposed to "Beef Fruit Pies"?

@Kerry Beal wondered if that might be a mince pie.😂😂

  • 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
1 minute ago, Anna N said:

@Kerry Beal wondered if that might be a mince pie.😂😂

 

I did once meet a middle-aged Scottish woman here in China who complained to me that she couldn't find “mince“ in the local supermarkets. I told that she could find beef and ask them to mince it! She looked baffled. 

 

“I don't want beef! I want mince!“

 

Quite which animal she thought her Scottish “mince“ came from never became clear! 

 

  • Like 2
  • Haha 7

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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

    No registered users viewing this page.

×
×
  • Create New...