Page 1 of 2 12 LastLast
Results 1 to 10 of 16

Thread: Sweet or savoury?

  1. #1
    Join Date
    Jul 2009
    Location
    cotswolds
    Posts
    3,205

    Default Sweet or savoury?

    I was looking for something in the cookson knowledgebase a little while ago, and came across this priceless piece of information:

    Then multiply the inside diameter of the ring size by pie (3.14), and add the thickness of material being used

    So, what pie would anyone recommend.

    I've been watching too much masterchef, so I'm probably thinking goats cheese at the moment...

  2. #2
    Join Date
    Jul 2009
    Location
    Romsey
    Posts
    4,748

    Default

    Mutton. You're hard pressed to get a decent Scotch pie this far South.

  3. #3
    Join Date
    Jul 2009
    Location
    Felmersham, Near Bedford
    Posts
    943

    Default

    Goats cheese sounds good to me, followed by apple for dessert?

    Lorraine

  4. #4
    Join Date
    Dec 2009
    Location
    Central London
    Posts
    7,361

    Default

    It's quite a small pie, so leave off the lid and fill it with dark chocolate for me.
    Dennis.

  5. #5
    Join Date
    Aug 2009
    Location
    Staffordshire
    Posts
    1,727

    Default

    gotta bring back the savoury.............choices, choices,....................steak and kidney is very hard to beat!!

  6. #6
    Join Date
    Oct 2012
    Location
    London, United Kingdom, United Kingdom
    Posts
    34

    Default

    When in the RAF I served in Scotland for a while and regularly got a Scotch pie with beans from the Naafi wagon so last year while in Scotland ordered a Scotch pie in a chippy it arrived deep fried, it was horrible to this day I am convinced they where making fun of a tourist.

    Carl

  7. #7
    Join Date
    Jul 2009
    Location
    Romsey
    Posts
    4,748

    Default

    Deep fried Scotch pie? Blegh. Haggis pudding, white pudding and sausages by all means; Mars bars and pizza if you *really* must. Used to know someone who would butter a bap, then cram in a pie & a poke of chips - with ketchup of course...

    There's not many bases left up there now; Leuchars and Lossiemouth are the only 2 that spring to mind.

  8. #8
    Join Date
    Jul 2009
    Location
    cotswolds
    Posts
    3,205

    Default

    I can kind of get the idea of a pie and chip butty, but deep fried - yuck.

    I know Kinloss is going, but is Buchan (and hence Benbecula and Saxa Vord) not still there? And Prestwick of course.

  9. #9
    Join Date
    Aug 2009
    Location
    London
    Posts
    886

    Default

    Speaking as one who will put just about anything in a sandwich, a pie and chip one sounds brilliant!

    I am fond of a chicken, mustard and tarragon pie with a filo top. Does that still count as pie, or is it a bit poncy...?

  10. #10
    Join Date
    Jul 2009
    Location
    cotswolds
    Posts
    3,205

    Default

    Now that sounds nice Lauren. I've just taken some chicken out for tonight's supper as well...

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •