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The Crusty Chronicles. Savories from Bakeries.


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36 minutes ago, liuzhou said:

 

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! 

 

 

Similarly I had a customer laugh over the label on a bucket of meat-free mincemeat filling. She assumed it was because uninformed people thought that "just because mincemeat had "meat" in the name, people worried that their holiday mince tarts/pies would, in fact, contain meat!" She was very entertained over this...until I gently explained to her that mincemeat ordinarily does (or at least, traditionally did) contain meat, and showed her a few recipes. She was appalled.

 

Here in New Brunswick, fwiw, old-timers generally use the neck from their season's deer (or a neighbour's) to make their mincemeat.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"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

 

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Now for something a little different. @Kerry Beal made a trip to
 

B09C8986-445E-4F0F-924E-8B49B9400E85.thumb.jpeg.34e216c107916cde61676425bd8702b2.jpeg

 

 

A305861B-3C7B-4DA3-86F1-9CF276772417.thumb.jpeg.1bb5c068fb8575e2f647e3217ed58ad2.jpeg

 

and came out with one of these. I will paraphrase the information that I was able to glean from the Internet.  
 

Similar in some ways to a Cornish pasty, a Scottish bridie is a meat and onion filled pastry. Generally made with shortcrust pastry, some versions especially outside of Scotland, use flaky pastry. 
 

 It is a handheld pie if you wish. It originates from the town of Forfar. 
 

I am quite certain that @liuzhou will set me straight if I have misspoken. 

 

03D7BAEA-10C6-4213-871B-5947BBF35AA5.thumb.jpeg.6659172095d81a9a483127ea0412a6de.jpeg

 

I reheated it for 20 minutes in a 350° oven. 
 

42E9EDFF-0419-44EB-8CB4-16459D88A555.thumb.jpeg.f58cf4d0f27b60336dfdae90e17d8d2d.jpeg


Once again I was prepared to dislike this. I have had some awful Cornish pasties in my life so I wasn’t feeling all that positive about a bridie. But this was quite delicious. You can see how flaky the pastry is in the filling was tasty, moist and.plentiful.

 

But Opie’s lost brownie points for only making beef sausage rolls. Really? They make no pork products which made me wonder if perhaps it was a cultural/religious thing but they do in fact carry pork sausages made elsewhere. So there went that theory. 
 

I believe that Kerry slipped another one of these into my freezer. At least I surely hope she did!

 

 

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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

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2 minutes ago, Anna N said:

Now for something a little different. @Kerry Beal made a trip to
 


 

I believe that Kerry slipped another one of these into my freezer. At least I surely hope she did!

 

 

Nope she took it home for the child - but I'll bring it back tomorrow if you'd like.

 

Here's the beef sausage roll from Opies. 

 

IMG_2189.thumb.JPG.6fc0341f4556ea285111fd3a9b8708c8.JPG

 

10 min at 325º F (kid doesn't like things too hot)

 

IMG_2190.thumb.JPG.918957bbb4aeec6d195387ed6691f1c3.JPG

 

IMG_2192.thumb.JPG.2d52140695be242e58d4675e1f07693d.JPG

 

IMG_2193.thumb.JPG.396a1a5e39354b720aa51ffeae9049c0.JPG

 

Lots of lovely flakes. 

 

You have one of these in your freezer!

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1 hour ago, Kerry Beal said:

Nope she took it home for the child - but I'll bring it back tomorrow if you'd like.

No no no no no. Please feed it to Kira!

Edited by Anna N
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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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5 minutes ago, Kerry Beal said:

I will as long as you promise to try the beef sausage roll.

No worries. I will be trying the beef sausage roll. (As much as it offends my delicate sensibility.)

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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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23 minutes ago, Anna N said:

No worries. I will be trying the beef sausage roll. (As much as it offends my delicate sensibility.)

if you only eat the pastry you'll be happy!

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3 hours ago, Anna N said:

Now for something a little different. @Kerry Beal made a trip to
 

B09C8986-445E-4F0F-924E-8B49B9400E85.thumb.jpeg.34e216c107916cde61676425bd8702b2.jpeg

 

 

A305861B-3C7B-4DA3-86F1-9CF276772417.thumb.jpeg.1bb5c068fb8575e2f647e3217ed58ad2.jpeg

 

and came out with one of these. I will paraphrase the information that I was able to glean from the Internet.  
 

Similar in some ways to a Cornish pasty, a Scottish bridie is a meat and onion filled pastry. Generally made with shortcrust pastry, some versions especially outside of Scotland, use flaky pastry. 
 

 It is a handheld pie if you wish. It originates from the town of Forfar. 
 

I am quite certain that @liuzhou will set me straight if I have misspoken. 

 

03D7BAEA-10C6-4213-871B-5947BBF35AA5.thumb.jpeg.6659172095d81a9a483127ea0412a6de.jpeg

 

I reheated it for 20 minutes in a 350° oven. 
 

42E9EDFF-0419-44EB-8CB4-16459D88A555.thumb.jpeg.f58cf4d0f27b60336dfdae90e17d8d2d.jpeg


Once again I was prepared to dislike this. I have had some awful Cornish pasties in my life so I wasn’t feeling all that positive about a bridie. But this was quite delicious. You can see how flaky the pastry is in the filling was tasty, moist and.plentiful.

 

But Opie’s lost brownie points for only making beef sausage rolls. Really? They make no pork products which made me wonder if perhaps it was a cultural/religious thing but they do in fact carry pork sausages made elsewhere. So there went that theory. 
 

I believe that Kerry slipped another one of these into my freezer. At least I surely hope she did!

 

 

Dang that looks good!

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I am with you on the beef thing. Everything sausagey is beef by default here in Australia - which is wrong - pork first. 

 

Spent a while thinking everyone was feeding me mouldy food when I first got off the boat and stayed at a hostel (cheap bbq beef sausage- when expecting pork). The taste was wrong.

 

I will endeavour to get to the local bakery just to offend you guys. Not only does their sausage roll contain beef, it is also filled with chia seeds. 

Edited by CantCookStillTry (log)
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. For breakfast this morning I thought I would commit to trying beef sausage rolls. Like military intelligence its an oxymoron in my book. These are from Zarkys.

B1F27749-0CA0-44BF-B353-2D3DE4AB5B06.thumb.jpeg.d47452c7236ad29eae49e1653c014f45.jpeg


from my freezer.

 

5F983E9F-FFA3-4393-8D9E-2D5F739E2FC8.thumb.jpeg.bb198a1f821492a664c00156aca89f3b.jpeg

 

after being reheated. 
 

5ADC0822-17EC-4138-B31F-2262BA3A25E8.thumb.jpeg.8ed226e6a9290acbe3af44a81ec5706d.jpeg


And the inside. 
 

Definitely not my favourite roll. The pastry to filling ratio was definitely off but this time I would have to say it needed more pastry not more filling. I didn’t like the texture of the filling and the taste was tolerable but not particularly interesting. I need to develop some sort of database to keep track of these things. 

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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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Our bakery is not open on weekends so I haven't taken that sausage roll for the team yet, but I did go to a party, and to spare @haresfur these are 'Party Pies/Rolls'. 

20200913_201909.thumb.jpg.5fdc9c8adeea670be1693eb24fe10a5f.jpg

 

Just small pies and sausage rolls (beef) that are seemingly a staple of any Australian youth / Footie game goer. 

The pastry is sh!te, the meat filling is questionable - but pretty much everybody that grew up here loves them. I don't hate them, but then I would eat pretty much any meat in pastry ever. 

 

But not with Ketchup. Heathens. 

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For breakfast this morning I thought I would commit to trying beef sausage rolls. Like military intelligence its an oxymoron in my book. These are from 
 

B1F27749-0CA0-44BF-B353-2D3DE4AB5B06.thumb.jpeg.d47452c7236ad29eae49e1653c014f45.jpeg


from my freezer.

 

5F983E9F-FFA3-4393-8D9E-2D5F739E2FC8.thumb.jpeg.bb198a1f821492a664c00156aca89f3b.jpeg

 

after being reheated. 
 

5ADC0822-17EC-4138-B31F-2262BA3A25E8.thumb.jpeg.8ed226e6a9290acbe3af44a81ec5706d.jpeg


And the inside. Definitely not my favourite. 

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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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If you are on a bland diet this would be perfect.

 

5C4328AD-13F0-4D19-9194-E4940D28BB86.thumb.jpeg.11c42a0fd80505f42c83905884bab40e.jpeg

 

This is the Scottish meat pie from Opie’s. I forgot to take a before picture so this is it after beIng reheated in the oven.  
 

2ACFE485-2EDA-4AE8-9018-28E054E12FE3.thumb.jpeg.deaafce26a7b5914975508d56eac7539.jpeg

 

And the inside. Apart from there being too much pastry and too little seasoning there’s not much I can say about this. I was able to choke it down with a too generous squirt of HP sauce. 

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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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10 hours ago, Anna N said:

Apart from there being too much pastry and too little seasoning there’s not much I can say about this.

 

Too little seasoning is a major fail.  A decent Scotch Pie is well seasoned.

 

10 hours ago, Anna N said:

For breakfast this morning I thought I would commit to trying beef sausage rolls. Like military intelligence its an oxymoron in my book.

 

I have nothing against a good beef sausage. My "real" butcher, Norman*, in London, used to make me a few pounds of his wonderful beef chipolatas every Christmas, but couldn't sell them to other customers. Their loss. He finally retired early, tired of fighting the nearby supermarkets where the "butchers" knew nothing about meat except sealing it in plastic wrap! Grrrr!

 

That said, I am 100% behind the banning of beef sausage rolls. What a ridiculous concept.

* Always be on first name terms with your butcher! And fishmonger!

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...your dancing child with his Chinese suit.

 

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At the risk of being booted from the forum, I must confess, one of my favourite childhood meals was a steak and kidney pie from a.. ahem.. a can. 

Fray Bentos was the brand. I thought they were magic with the way the pastry rose out of the tin - my favourite part was the uncooked soggy pastry right on top of the gravy... shall I see myself out? 

 

20200914_191751.jpg.7b86509ccb57cc5f2336bad39d53d1a1.jpg

 

Not my image screen grabbed from a google search. They sell them over here but my husband would not get over me spending $8.50 on a pie thats in a can. 

 

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6 minutes ago, CantCookStillTry said:

At the risk of being booted from the forum, I must confess, one of my favourite childhood meals was a steak and kidney pie from a.. ahem.. a can. 

Fray Bentos was the brand. I thought they were magic with the way the pastry rose out of the tin - my favourite part was the uncooked soggy pastry right on top of the gravy... shall I see myself out? 

 

Hmmm. well for now we'll let you stay unti you see the errors of your ways! We will be monitoring!

I remember those canned pies, but never knowingly ate one. That said, my mother wasn't only a dreadful cook, but also very devious,  so who knows?

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...your dancing child with his Chinese suit.

 

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2 hours ago, CantCookStillTry said:

At the risk of being booted from the forum, I must confess, one of my favourite childhood meals was a steak and kidney pie from a.. ahem.. a can. 

Fray Bentos was the brand. I thought they were magic with the way the pastry rose out of the tin - my favourite part was the uncooked soggy pastry right on top of the gravy... shall I see myself out?

 

Everybody gets a pass on childhood favorites. "Adult me" makes a very fine beef-barley soup, for example, but every once in a while I need to eat Campbell's.

 

(shrug) It is what it is. When I was a kid I thought Velveeta and Cheez Whiz were the Greatest Things Ever. Oh, and a similar processed cheese "food" called Squeeze-a-Snack, a little chub of squidgy orange goo with a dispenser in the middle. It was in a star shape, so the cheese-adjacent product within would pipe itself onto your waiting cracker as if it came from a piping bag's star tip. Sooooo classy. :P

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"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

 

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2 hours ago, CantCookStillTry said:

At the risk of being booted from the forum, I must confess, one of my favourite childhood meals was a steak and kidney pie from a.. ahem.. a can. 

Fray Bentos was the brand. I thought they were magic with the way the pastry rose out of the tin - my favourite part was the uncooked soggy pastry right on top of the gravy... shall I see myself out? 

 

20200914_191751.jpg.7b86509ccb57cc5f2336bad39d53d1a1.jpg

 

Not my image screen grabbed from a google search. They sell them over here but my husband would not get over me spending $8.50 on a pie thats in a can. 

 

Available on Amazon @rotuts  :) 

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