Pie, Mash, Hot Buttered Peas
>>22171905Extremely comfy
>>22171905is it pie flavored?
>>22171995Thanks. I thought so too. >>22171997Of course
>>22171905Do you mean "mashed potatoes"?
>>22171905I've always wondered how does the pie thing work in britainDo you homecook the things or whatOr you just go to a bakery in be ready to goLiving in Latin America has making me feel like bakong is such a sore, most people don't own ovens despite being good cooks for the most part, just stovetopsI couldn't be bothered baking a small pie or otherwise, I wanna eat dinner today, man
>>22172180>I've always wondered how does the pie thing work in britainI wouldn't know. I'm a burger.
>>22172180>I couldn't be bothered baking a small pie or otherwise,Small pies are most often shop bought and reheated at home, if they don't come hot from a take-away. Larger 'family sized' pies are worth making at home though.Every Brit home has an oven because of the stuff we eat, it's a climate thing. I can tell OP is not a Brit, as the peas aren't right and the pie tray looks odd! Having said that I would eat it.
>>22171905yum! gotta dash them pæs with some Sarson's but
>>22172454> gotta dash them pæs with some Sarson's NOVinegar or mint sauce works with mushy peas but OP has heavily buttered garden peas . . . it won't work.
>>22172457idunno still moight be noighce
>>22172460Do you have a speech impediment?
>>22172461mhm
Bosh!
>>22172435I couldn't find square trays. I ended up using heavy duty disposable mini loaf pans. 5"L x 3"W x 2"H. Not the shape I was goin' for, but you make do. I didn't have any mushy peas, but I did have sweet peas, so I went with them and mucho buttero.>I would eat it.I'll take that as a compliment>>22172454I have this instead>>22172471Grazie bruv
>>22171905>Hot Buttered PeasGOAT. My mother likes to add lots of black pepper to it.
>>22173068>I have this insteadI don't know if it's better than Sarson's (or not) but I assume it's legit
>>22172457vinegar is the perfect pairing for fatty food. that's why people eat it on fish and chips. there's no reason it wouldn't work with buttered peas
>>22172466Do you only get paid if your post has a variation of that image attached? Mulcher, etc.
>>22174721mhm
>>22171905what kind of pie we working with, bossman?
>>22174698I like to pepper mine pretty enthusiastically as well. I keep the seasoning pretty basic with just a little salt and white pepper on it and let the person earting finish it off. >>22174700Checked, and I've never had sarson's so I can't compare, but it's good. Nice and tart, 5% acidity. >>22174936Beef pot.
can we please get fucking pies in america I'm sick of this shit I'm so jealous of UK and Australian pie culture no this is not a joke I'm fucking pissed
>>22175094My man, you can just make them.
>>22175111I live alone and unless I froze them it'd be retarded to make 1 pie at a time once a week. I also just want to go to a pie shop with a bunch of options and choose a pie and go enjoy it in the sun. Replace every fucking dunkin donuts in this country with a pie shop.
>>22175092I guess you are OP and I am the Bong who replied to the South American earlier in the thread. Just a quick question, you said 'Beef pot'. and I know they sell 'chicken pot pies' in the USA but they are just a crust topping rather than a full case, did you make a full case pie or was it just the top? Picrel is a commercial pie but includes the full case.
>>22175115They do freeze well. I got a bunch o' parcooked snausage rolls in my freezer.>I also just want to go to a pie shop with a bunch of options and choose a pie and go enjoy it in the sunThat I get>>22175127It's a full case, top and bottom. Shit, I thought I took a pic of the bottoms in the tin. No dice. Chicken pot pies are supposed to be full cased as well. Like picrel. My filling is thicker than in that image. It's chuck braised in a rich stock down until it shreds, with onions, carrot, celery and a bit of mushrooms.
>>22175127>just a crust toppingthis rustles my jimmies
>>22175139Try not to over do the amount of veg in a steak pie, (Perhaps that's just my British bias) but I take my hat off to you.Well done anon.
>>22175185Thanks hoss, 'preciate it.I hold no illusions it's a proper steak pie. That's why I answered beef pot to the question what type of pie. I did come across a steak and stilton pie recipe I saw while reading. I'd like to give that a whirl, but I'm the only one in my house that likes blue cheese. Shame too, I like stilton a lot. I use it (or roquefort) to make my blue cheese wing dip.
