OT, Again: Ping RC helicopteristi

That must be convenient for him.

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*slap*

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I'm not keen on those pots with a puff pastry lid, which usually has the
texture of cardboard.

However, there is a long tradition of putting a pastry crust over stew or
fruit. In my family the crust was usually suet based for meat and a crumble
for fruit.

In some areas this type of pie is called a cobbler, either made in a small
pot with one cobble on top or in a large dish with several cobbles as in
the recipe below. The pub pie with puff pastry crust is merely a poorly
implemented variation.
http://www.cookitsimply.com/recipe-0010-08020j.html looks much more
attractive.

 

most of the pubs close to me are shite.

that'd probably make mine The Paternoster @ St.Pauls by that
definition.

 

http://www.geograph.org.uk/photo/59875

 

As do I.

As are mine.

Who said anything about leaving it open? At which point, the closing
mechanism is irrelevant.

OK, you close your drawer/door and it either clunks shut with a bang
because you've pushed it too hard, or it doesn't close at all, because
you've not push it enough, or you've pushed it just so, in which case, go
you.

With these things, you give 'em a good nudge, and it closes. Quietly.
Every time.

 

Ditto: the whole town is shite.

In the last 12 months, then it would be a bar in Bouillon in Belgium. Over
last 5 years then The Old Customs House on the Quayside in Portsmouth.
Before that, my local was the nearest pub: The Tavistock in Roath, Cardiff
and before that the Mill Race in my village in the Wye Valley.

 

the problem with the pubs in Enfield Town is that they really only
fall into 3 categories:

1) crap cheap pubs that only attrach old gimmers and yoofs stoking up
on cheap booze before they head to...
2) "trendy" 20-something pubs, with silly names and too much
neon/black-lighting or
3) "local pubs for local people"

 

Nah. I was always taught that a cobbler was made with what is basically
scone mix for the topping.




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Jerusalem Tavern.

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Cock. Fucking miles.

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Surely you fit in to category 3?

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I've only lived in Enfield Town for 4 years - probably another 40 to
go before I'm not considered an incomer.

 

New flooring doesn't fly though

A pal I used to fly with would buy stuff and slip it under the garage door
in the hope his missus wouldn't see it and another pal bought a Hirobo Lama
for 1200 quid (back in 1978) and when hos mother asked him how much it cost,
he said "20 quid". *That's* a lot of money she said. He was 56 years old and
still living with mumy.

I fully understand the power of pussy

 

In reality, yes, it would be. I've had many a 500 quid Sunday afternoon and
then gone back and had another the week after.

 

I must admit to doing my kitchen myself, for 2 reasons. One being I guessed
(correctly) that I'd enjoy doing it and the other being I knew it'd be done
properly.

I'm in no hurry to do it again, mind.

 

Well me for a start and I don't call myself a cook. Actually, I've got three
if you count the double oven as two. I'd be fucked if one of them went down
on me )'narr)

 

Loads of different recipes around. The recipe I posted above has egg, so
does one by Rick Stein. Others have milk like scones. I do something
similar with suet dumplings: get the mix right and they fluff up to cover
the entire surface of the stew to form a crust.

 

Doesn't alter the fact that generally a cobbler is scone/dumpling in
nature, not pastry.

 

This is true.

Rumbled

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