I followed Boron's rcommendation and used the following site to make
pasties.
https://joepastry.com/2009/top_crimped_pasty_recipe/

Since I used pork instead of beef, I'll call them "Suffolk Pasties".
I bought the required veggies but the quantity after chopping was so
large that I had to make a second batch of pastry and ended up making
eight instead of the four in the recipe.
I ate one for dinner last night and it was delicious (Dave Smith ©) due
in part to the use of leeks instead of onions.
I put 3 in the fridge for the next few days meals and put the other 4 in
Ziploc containers for freezing. As I was carrying them downstairs to the
freezer in the basement, I stumbled and dropped the containers. They
broke open, send the pies flying and the stairs were covered with bits
of the pasties.
So I ended up with the recipes number anyway.
No picture. They looked OK but not at all photogenic as it was a bugger
to fold and crimp the shortcrust pastry. I think using bought puff
pastry would have been better from that point of view. However, the
pastry was "melt-in-the-mouth" tender.
Next time I will make conventional double crust pies.
Graham

On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:

>I followed Boron's rcommendation and used the following site to make
>pasties.
>https://joepastry.com/2009/top_crimed_pasty_recipe/
>
>Since I used pork instead of beef, I'll call them "Suffolk Pasties".

Mmm, rotting corpses wrapped in GMO wheat. Enjoy thinking about all
the violence while swallowing that poison!


--
The real Bruce posts with NewsgroupDirect (see headers).

In article >, says...
>
> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>
> >I followed Boron's rcommendation and used the following site to make
> >pasties.
> >https://joepastry.com/2009/top_crimed_pasty_recipe/
> >
> >Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>
> Mmm, rotting corpses wrapped in GMO wheat. Enjoy thinking about all
> the violence while swallowing that poison!
>
You really should stay the **** out of food and cooking
newsgroups if that how you react to cooking or food, asshole.
--
Regards
David Crossley

On Mon, 15 Feb 2021 13:58:33 -0500, David Crossley
> wrote:

>In article >, says...
>>
>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>
>> >I followed Boron's rcommendation and used the following site to make
>> >pasties.
>> >https://joepastry.com/2009/top_crimed_pasty_recipe/
>> >
>> >Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>
>> Mmm, rotting corpses wrapped in GMO wheat. Enjoy thinking about all
>> the violence while swallowing that poison!
>>
>You really should stay the **** out of food and cooking
>newsgroups if that how you react to cooking or food, asshole.

I have to agree with David. These vegan IDIOTS starve themselves of
REAL food and nutrition!

John Kuthe, Chowing down on a ribeye steak...

On Mon, 15 Feb 2021 13:58:33 -0500, David Crossley
> wrote:

>In article >, says...
>>
>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>
>> >I followed Boron's rcommendation and used the following site to make
>> >pasties.
>> >https://joepastry.com/2009/top_crimed_pasty_recipe/
>> >
>> >Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>
>> Mmm, rotting corpses wrapped in GMO wheat. Enjoy thinking about all
>> the violence while swallowing that poison!
>>
>You really should stay the **** out of food and cooking
>newsgroups if that how you react to cooking or food, asshole.

The trolls are starting to argue among themselves or itself. I applaud
this development.

On Monday, February 15, 2021 at 12:22:48 PM UTC-6, Graham wrote:
>
> I followed Boron's rcommendation and used the following site to make
> pasties.
>
> I ate one for dinner last night and it was delicious (Dave Smith ©) due
> in part to the use of leeks instead of onions.
> I put 3 in the fridge for the next few days meals and put the other 4 in
> Ziploc containers for freezing. As I was carrying them downstairs to the
> freezer in the basement, I stumbled and dropped the containers. They
> broke open, send the pies flying and the stairs were covered with bits
> of the pasties.
>
> Graham
>
ARGGHHH! I know you were beyond aggravated to trip and drop your pasties.
All that work to end up dropping them, sorry, but glad you suffered no injuries.

On 2021-02-15 1:04 p.m., wrote:
> On Monday, February 15, 2021 at 12:22:48 PM UTC-6, Graham wrote:
>>
>> I followed Boron's rcommendation and used the following site to make
>> pasties.
>>
>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>> in part to the use of leeks instead of onions.
>> I put 3 in the fridge for the next few days meals and put the other 4 in
>> Ziploc containers for freezing. As I was carrying them downstairs to the
>> freezer in the basement, I stumbled and dropped the containers. They
>> broke open, send the pies flying and the stairs were covered with bits
>> of the pasties.
>>
>> Graham
>>
> ARGGHHH! I know you were beyond aggravated to trip and drop your pasties.
> All that work to end up dropping them, sorry, but glad you suffered no injuries.
>
Thanks! It happened in a split second so I still can't figure out what
led to the debacle. My only memory is seeing the mess!

In article >, says...
>
> On Mon, 15 Feb 2021 13:58:33 -0500, David Crossley
> > wrote:
>
> >In article >, says...
> >>
> >> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
> >>
> >> >I followed Boron's rcommendation and used the following site to make
> >> >pasties.
> >> >https://joepastry.com/2009/top_crimed_pasty_recipe/
> >> >
> >> >Since I used pork instead of beef, I'll call them "Suffolk Pasties".
> >>
> >> Mmm, rotting corpses wrapped in GMO wheat. Enjoy thinking about all
> >> the violence while swallowing that poison!
> >>
> >You really should stay the **** out of food and cooking
> >newsgroups if that how you react to cooking or food, asshole.
>
> The trolls are starting to argue among themselves or itself. I applaud
> this development.
>
You call anyone that boot ****s you a troll.
--
Regards
David Crossley

On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:

>I followed Boron's rcommendation and used the following site to make
>pasties.
>https://joepastry.com/2009/top_crimped_pasty_recipe/
>
>Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>I bought the required veggies but the quantity after chopping was so
>large that I had to make a second batch of pastry and ended up making
>eight instead of the four in the recipe.
>I ate one for dinner last night and it was delicious (Dave Smith ©) due
>in part to the use of leeks instead of onions.
>I put 3 in the fridge for the next few days meals and put the other 4 in
>Ziploc containers for freezing. As I was carrying them downstairs to the
>freezer in the basement, I stumbled and dropped the containers. They
>broke open, send the pies flying and the stairs were covered with bits
>of the pasties.
>So I ended up with the recipe’s number anyway.
>No picture. They looked OK but not at all photogenic as it was a bugger
>to fold and crimp the shortcrust pastry. I think using bought puff
>pastry would have been better from that point of view. However, the
>pastry was "melt-in-the-mouth" tender.
>Next time I will make conventional double crust pies.
>Graham

Sorry for the stumble- been there, done that, but I am glad you tried
the recipe.

On 2021-02-15 1:28 p.m., Boron Elgar wrote:
> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>
>> I followed Boron's rcommendation and used the following site to make
>> pasties.
>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>
>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>> I bought the required veggies but the quantity after chopping was so
>> large that I had to make a second batch of pastry and ended up making
>> eight instead of the four in the recipe.
>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>> in part to the use of leeks instead of onions.
>> I put 3 in the fridge for the next few days meals and put the other 4 in
>> Ziploc containers for freezing. As I was carrying them downstairs to the
>> freezer in the basement, I stumbled and dropped the containers. They
>> broke open, send the pies flying and the stairs were covered with bits
>> of the pasties.
>> So I ended up with the recipes number anyway.
>> No picture. They looked OK but not at all photogenic as it was a bugger
>> to fold and crimp the shortcrust pastry. I think using bought puff
>> pastry would have been better from that point of view. However, the
>> pastry was "melt-in-the-mouth" tender.
>> Next time I will make conventional double crust pies.
>> Graham
>
> Sorry for the stumble- been there, done that, but I am glad you tried
> the recipe.
>
>
It is delicious. However, I question the sizes of the veggies in the
recipe. His leeks must have been the size of salad onions and the
rutabaga the size of a walnut:-)

Bruce wrote:
> On Mon, 15 Feb 2021 13:58:33 -0500, David Crossley
> > wrote:
>
>> In article >, says...
>>>
>>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>>
>>>> I followed Boron's rcommendation and used the following site to make
>>>> pasties.
>>>> https://joepastry.com/2009/top_crimed_pasty_recipe/
>>>>
>>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>>
>>> Mmm, rotting corpses wrapped in GMO wheat. Enjoy thinking about all
>>> the violence while swallowing that poison!
>>>
>> You really should stay the **** out of food and cooking
>> newsgroups if that how you react to cooking or food, asshole.
>
> The trolls are starting to argue among themselves or itself. I applaud
> this development.
>

More for you sniff?

On Mon, 15 Feb 2021 13:48:24 -0700, Graham > wrote:

>On 2021-02-15 1:28 p.m., Boron Elgar wrote:
>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>
>>> I followed Boron's rcommendation and used the following site to make
>>> pasties.
>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>
>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>> I bought the required veggies but the quantity after chopping was so
>>> large that I had to make a second batch of pastry and ended up making
>>> eight instead of the four in the recipe.
>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>> in part to the use of leeks instead of onions.
>>> I put 3 in the fridge for the next few days meals and put the other 4 in
>>> Ziploc containers for freezing. As I was carrying them downstairs to the
>>> freezer in the basement, I stumbled and dropped the containers. They
>>> broke open, send the pies flying and the stairs were covered with bits
>>> of the pasties.
>>> So I ended up with the recipe’s number anyway.
>>> No picture. They looked OK but not at all photogenic as it was a bugger
>>> to fold and crimp the shortcrust pastry. I think using bought puff
>>> pastry would have been better from that point of view. However, the
>>> pastry was "melt-in-the-mouth" tender.
>>> Next time I will make conventional double crust pies.
>>> Graham
>>
>> Sorry for the stumble- been there, done that, but I am glad you tried
>> the recipe.
>>
>>
>It is delicious. However, I question the sizes of the veggies in the
>recipe. His leeks must have been the size of salad onions and the
>rutabaga the size of a walnut:-)


If I recall correctly from last time, I cut the leek down the middle,
top to bottom, quartered it, and sliced almost into a chiffonade. I
had gotten the smallest leek I could find

I used white turnip- much easier to cut. Rutabagas are not easy to get
here all year round. They mostly appear in November and hang around a
bit past Christmas. Slight diff in texture and taste, I admit, with
the turnip being a tad peppery, which I liked.

On Monday, February 15, 2021 at 8:22:48 AM UTC-10, Graham wrote:
> I followed Boron's rcommendation and used the following site to make
> pasties.
> https://joepastry.com/2009/top_crimped_pasty_recipe/
>
> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
> I bought the required veggies but the quantity after chopping was so
> large that I had to make a second batch of pastry and ended up making
> eight instead of the four in the recipe.
> I ate one for dinner last night and it was delicious (Dave Smith ©) due
> in part to the use of leeks instead of onions.
> I put 3 in the fridge for the next few days meals and put the other 4 in
> Ziploc containers for freezing. As I was carrying them downstairs to the
> freezer in the basement, I stumbled and dropped the containers. They
> broke open, send the pies flying and the stairs were covered with bits
> of the pasties.
> So I ended up with the recipes number anyway.
> No picture. They looked OK but not at all photogenic as it was a bugger
> to fold and crimp the shortcrust pastry. I think using bought puff
> pastry would have been better from that point of view. However, the
> pastry was "melt-in-the-mouth" tender.
> Next time I will make conventional double crust pies.
> Graham

I have made pasties that stand up. I think they're easier to make than trying to seal one laying on its side. I've got some lard in my fridge but am afraid to use it. In my thinking, the idea of pig fat in a block is kind of disgusting. Making a regular double crust pie is a very practical idea but it's kind of boring and makes it harder for you to pack a lunch for your hard-workin' woman.
https://photos.app.goo.gl/upvwfBEPQaKKfoaU8

On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:

>I followed Boron's rcommendation and used the following site to make
>pasties.
>https://joepastry.com/2009/top_crimped_pasty_recipe/
>
>Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>I bought the required veggies but the quantity after chopping was so
>large that I had to make a second batch of pastry and ended up making
>eight instead of the four in the recipe.
>I ate one for dinner last night and it was delicious (Dave Smith ©) due
>in part to the use of leeks instead of onions.
>I put 3 in the fridge for the next few days meals and put the other 4 in
>Ziploc containers for freezing. As I was carrying them downstairs to the
>freezer in the basement, I stumbled and dropped the containers. They
>broke open, send the pies flying and the stairs were covered with bits
>of the pasties.
>So I ended up with the recipe’s number anyway.
>No picture. They looked OK but not at all photogenic as it was a bugger
>to fold and crimp the shortcrust pastry. I think using bought puff
>pastry would have been better from that point of view. However, the
>pastry was "melt-in-the-mouth" tender.
>Next time I will make conventional double crust pies.
>Graham

Arrgh aggravating to lose some like that. Hope you did not follow
them down the stairs.

Lucretia Borgia wrote:
> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>
>> I followed Boron's rcommendation and used the following site to make
>> pasties.
>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>
>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>> I bought the required veggies but the quantity after chopping was so
>> large that I had to make a second batch of pastry and ended up making
>> eight instead of the four in the recipe.
>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>> in part to the use of leeks instead of onions.
>> I put 3 in the fridge for the next few days meals and put the other 4 in
>> Ziploc containers for freezing. As I was carrying them downstairs to the
>> freezer in the basement, I stumbled and dropped the containers. They
>> broke open, send the pies flying and the stairs were covered with bits
>> of the pasties.
>> So I ended up with the recipe’s number anyway.
>> No picture. They looked OK but not at all photogenic as it was a bugger
>> to fold and crimp the shortcrust pastry. I think using bought puff
>> pastry would have been better from that point of view. However, the
>> pastry was "melt-in-the-mouth" tender.
>> Next time I will make conventional double crust pies.
>> Graham
>
> Arrgh aggravating to lose some like that. Hope you did not follow
> them down the stairs.
>

Years ago, I fried up a bunch of oysters (I love them!).

Had me a big ole plate full, but I tripped walking out of the
kitchen. Took a lot of cussing to keep from crying.

On 2021 Feb 15, , Graham wrote
(in article >):

> Thanks! It happened in a split second so I still can't figure out what
> led to the debacle. My only memory is seeing the mess!

That´s worrisome.

On Mon, 15 Feb 2021 17:01:57 -0600, Hank Rogers >
wrote:

>Lucretia Borgia wrote:
>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>
>>> I followed Boron's rcommendation and used the following site to make
>>> pasties.
>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>
>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>> I bought the required veggies but the quantity after chopping was so
>>> large that I had to make a second batch of pastry and ended up making
>>> eight instead of the four in the recipe.
>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>> in part to the use of leeks instead of onions.
>>> I put 3 in the fridge for the next few days meals and put the other 4 in
>>> Ziploc containers for freezing. As I was carrying them downstairs to the
>>> freezer in the basement, I stumbled and dropped the containers. They
>>> broke open, send the pies flying and the stairs were covered with bits
>>> of the pasties.
>>> So I ended up with the recipe’s number anyway.
>>> No picture. They looked OK but not at all photogenic as it was a bugger
>>> to fold and crimp the shortcrust pastry. I think using bought puff
>>> pastry would have been better from that point of view. However, the
>>> pastry was "melt-in-the-mouth" tender.
>>> Next time I will make conventional double crust pies.
>>> Graham
>>
>> Arrgh aggravating to lose some like that. Hope you did not follow
>> them down the stairs.
>>
>
>Years ago, I fried up a bunch of oysters (I love them!).

I love Oysters Kilpatrick, like them raw, but cooked is even better
flavour.
>
>Had me a big ole plate full, but I tripped walking out of the
>kitchen. Took a lot of cussing to keep from crying.
>
>
Couldn't you have applied the 'ten second' rule?

On 2/15/2021 12:09 PM, Graham wrote:
> On 2021-02-15 1:04 p.m., wrote:
>> On Monday, February 15, 2021 at 12:22:48 PM UTC-6, Graham wrote:
>>>
>>> I followed Boron's rcommendation and used the following site to make
>>> pasties.
>>>
>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>> in part to the use of leeks instead of onions.
>>> I put 3 in the fridge for the next few days meals and put the other 4 in
>>> Ziploc containers for freezing. As I was carrying them downstairs to the
>>> freezer in the basement, I stumbled and dropped the containers. They
>>> broke open, send the pies flying and the stairs were covered with bits
>>> of the pasties.
>>>
>>> Graham
>>>
>> ARGGHHH! I know you were beyond aggravated to trip and drop your pasties.
>> All that work to end up dropping them, sorry, but glad you suffered no injuries.
>>
> Thanks! It happened in a split second so I still can't figure out what
> led to the debacle. My only memory is seeing the mess!
>


You didn't get the slow motion life flashing before your eyes like on TV?

On 2/15/2021 6:01 PM, Hank Rogers wrote:
> Lucretia Borgia wrote:
>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>
>>> I followed Boron's rcommendation and used the following site to make
>>> pasties.
>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>
>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>> I bought the required veggies but the quantity after chopping was so
>>> large that I had to make a second batch of pastry and ended up making
>>> eight instead of the four in the recipe.
>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>> in part to the use of leeks instead of onions.
>>> I put 3 in the fridge for the next few days meals and put the other 4 in
>>> Ziploc containers for freezing. As I was carrying them downstairs to the
>>> freezer in the basement, I stumbled and dropped the containers. They
>>> broke open, send the pies flying and the stairs were covered with bits
>>> of the pasties.
>>> So I ended up with the recipe’s number anyway.
>>> No picture. They looked OK but not at all photogenic as it was a bugger
>>> to fold and crimp the shortcrust pastry. I think using bought puff
>>> pastry would have been better from that point of view. However, the
>>> pastry was "melt-in-the-mouth" tender.
>>> Next time I will make conventional double crust pies.
>>> Graham
>>
>> Arrgh aggravating to lose some like that. Hope you did not follow
>> them down the stairs.
>>
>
> Years ago, I fried up a bunch of oysters (I love them!).
>
> Had me a big ole plate full, but I tripped walking out of the kitchen.
> Took a lot of cussing to keep from crying.

Fried oysters...YUM. In your case, I probably would have eaten them
anyway, dirt and all.

Once when I was 19, I made a full plate of spaghetti (pasta with red
sauce). As I was going up the stairs with it, I tripped on a step.
I caught my fall forward with my left hand and managed to keep the plate
level in my right hand but the momentum caused the whole pile of
delicious spaghetti to slide forward...right off the end of the plate
and splat on a step.

It was a carpeted stairway and real mess to clean up.

Graham wrote:
> I put 3 in the fridge for the next few days meals and put the other 4 in
> Ziploc containers for freezing. As I was carrying them downstairs to the
> freezer in the basement, I stumbled and dropped the containers. They
> broke open, send the pies flying and the stairs were covered with bits
> of the pasties.

Sorry for the incident but it sure would have made for an interesting
food pic here... stairs covered with bits of the pasties. We could have
zoomed in on one of the larger bits to judge your cooking. ;-D

On 2021-02-16 5:14 a.m., Lucretia Borgia wrote:
> On Mon, 15 Feb 2021 17:01:57 -0600, Hank Rogers >
> wrote:
>
>> Lucretia Borgia wrote:
>>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>>
>>>> I followed Boron's rcommendation and used the following site to make
>>>> pasties.
>>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>>
>>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>>> I bought the required veggies but the quantity after chopping was so
>>>> large that I had to make a second batch of pastry and ended up making
>>>> eight instead of the four in the recipe.
>>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>>> in part to the use of leeks instead of onions.
>>>> I put 3 in the fridge for the next few days meals and put the other 4 in
>>>> Ziploc containers for freezing. As I was carrying them downstairs to the
>>>> freezer in the basement, I stumbled and dropped the containers. They
>>>> broke open, send the pies flying and the stairs were covered with bits
>>>> of the pasties.
>>>> So I ended up with the recipes number anyway.
>>>> No picture. They looked OK but not at all photogenic as it was a bugger
>>>> to fold and crimp the shortcrust pastry. I think using bought puff
>>>> pastry would have been better from that point of view. However, the
>>>> pastry was "melt-in-the-mouth" tender.
>>>> Next time I will make conventional double crust pies.
>>>> Graham
>>>
>>> Arrgh aggravating to lose some like that. Hope you did not follow
>>> them down the stairs.
>>>
>>
>> Years ago, I fried up a bunch of oysters (I love them!).
>
> I love Oysters Kilpatrick, like them raw, but cooked is even better
> flavour.
>>
>> Had me a big ole plate full, but I tripped walking out of the
>> kitchen. Took a lot of cussing to keep from crying.
>>
>>
> Couldn't you have applied the 'ten second' rule?
>
That's an elderly married woman's tale! :-)

On 2021-02-16 5:50 a.m., Taxed and Spent wrote:
> On 2/15/2021 12:09 PM, Graham wrote:
>> On 2021-02-15 1:04 p.m., wrote:
>>> On Monday, February 15, 2021 at 12:22:48 PM UTC-6, Graham wrote:
>>>>
>>>> I followed Boron's rcommendation and used the following site to make
>>>> pasties.
>>>>
>>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>>> in part to the use of leeks instead of onions.
>>>> I put 3 in the fridge for the next few days meals and put the other
>>>> 4 in
>>>> Ziploc containers for freezing. As I was carrying them downstairs to
>>>> the
>>>> freezer in the basement, I stumbled and dropped the containers. They
>>>> broke open, send the pies flying and the stairs were covered with bits
>>>> of the pasties.
>>>>
>>>> Graham
>>>>
>>> ARGGHHH!Â* I know you were beyond aggravated to trip and drop your
>>> pasties.
>>> All that work to end up dropping them, sorry, but glad you suffered
>>> no injuries.
>>>
>> Thanks! It happened in a split second so I still can't figure out what
>> led to the debacle. My only memory is seeing the mess!
>>
>
>
> You didn't get the slow motion life flashing before your eyes like on TV?
>
For pasties? No!

On 2021-02-16 7:04 a.m., Gary wrote:
> On 2/15/2021 6:01 PM, Hank Rogers wrote:
>> Lucretia Borgia wrote:
>>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>>
>>>> I followed Boron's rcommendation and used the following site to make
>>>> pasties.
>>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>>
>>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>>> I bought the required veggies but the quantity after chopping was so
>>>> large that I had to make a second batch of pastry and ended up making
>>>> eight instead of the four in the recipe.
>>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>>> in part to the use of leeks instead of onions.
>>>> I put 3 in the fridge for the next few days meals and put the other
>>>> 4 in
>>>> Ziploc containers for freezing. As I was carrying them downstairs to
>>>> the
>>>> freezer in the basement, I stumbled and dropped the containers. They
>>>> broke open, send the pies flying and the stairs were covered with bits
>>>> of the pasties.
>>>> So I ended up with the recipe’s number anyway.
>>>> No picture. They looked OK but not at all photogenic as it was a bugger
>>>> to fold and crimp the shortcrust pastry. I think using bought puff
>>>> pastry would have been better from that point of view. However, the
>>>> pastry was "melt-in-the-mouth" tender.
>>>> Next time I will make conventional double crust pies.
>>>> Graham
>>>
>>> Arrgh aggravating to lose some like that.* Hope you did not follow
>>> them down the stairs.
>>>
>>
>> Years ago, I fried up a bunch of oysters (I love them!).
>>
>> Had me a big ole plate full, but I tripped walking out of the kitchen.
>> Took a lot of cussing to keep from crying.
>
> Fried oysters...YUM. In your case, I probably would have eaten them
> anyway, dirt and all.*
>
> Once when I was 19, I made a full plate of spaghetti (pasta with red
> sauce). As I was going up the stairs with it, I tripped on a step.
> I caught my fall forward with my left hand and managed to keep the plate
> level in my right hand but the momentum caused the whole pile of
> delicious spaghetti to slide forward...right off the end of the plate
> and splat on a step.
>
> It was a carpeted stairway and real mess to clean up.
>
When a pan of oil on the stove caught fire, an acquaintance of mine
grabbed the pan to take it outside. As he was passing through the door,
the wind blew it back and he spilled the oil.
His house burned down.

On 2021-02-16 7:08 a.m., Gary wrote:
> Â*Graham wrote:
>> I put 3 in the fridge for the next few days meals and put the other 4 in
>> Ziploc containers for freezing. As I was carrying them downstairs to the
>> freezer in the basement, I stumbled and dropped the containers. They
>> broke open, send the pies flying and the stairs were covered with bits
>> of the pasties.
>
> Sorry for the incident but it sure would have made for an interesting
> food pic here... stairs covered with bits of the pasties. We could have
> zoomed in on one of the larger bits to judge your cooking.Â* ;-D
>
>
The ones in the fridge have proved that they were well cooked:-)

On 2021-02-16 10:49 a.m., Graham wrote:
> On 2021-02-16 7:04 a.m., Gary wrote:
>
>> It was a carpeted stairway and real mess to clean up.
>>
> When a pan of oil on the stove caught fire, an acquaintance of mine
> grabbed the pan to take it outside. As he was passing through the door,
> the wind blew it back and he spilled the oil.
> His house burned down.
>


I hope that he was okay. A friend of mine had separated and moved back
to his parents' house. He was making some fries and the pot of oil
caught fire. He grabbed the handle and headed outside with it. No house
fire, but his hand was really badly burned.

On 16/02/2021 17:05, Dave Smith wrote:

> I hope that he was okay. A friend of mine had separated and moved back
> to his parents' house. He was making some fries and the pot of oil
> caught fire. He grabbed the handle and headed outside with it. No house
> fire, but his hand was really badly burned.
>
Kitchen oil fires can be deadly. A cousin of mine was widowed, due to
her husband's accident with a chip pan. Hot oil and gas hobs...

On 2021-02-16 10:05 a.m., Dave Smith wrote:
> On 2021-02-16 10:49 a.m., Graham wrote:
>> On 2021-02-16 7:04 a.m., Gary wrote:
>>
>>> It was a carpeted stairway and real mess to clean up.
>>>
>> When a pan of oil on the stove caught fire, an acquaintance of mine
>> grabbed the pan to take it outside. As he was passing through the
>> door, the wind blew it back and he spilled the oil.
>> His house burned down.
>>
>
>
> I hope that he was okay. A friend of mine had separated and moved back
> to his parents' house. He was making some fries and the pot of oil
> caught fire. He grabbed the handle and headed outside with it. No house
> fire, but his hand was really badly burned.
>
>
>
He was a stoic, elderly farmer. A kind and generous man. He rebuilt on
the old basement. Cancer (unrelated) got him a few years later.

On Tuesday, February 16, 2021 at 7:05:47 AM UTC-10, Dave Smith wrote:
> On 2021-02-16 10:49 a.m., Graham wrote:
> > On 2021-02-16 7:04 a.m., Gary wrote:
> >
> >> It was a carpeted stairway and real mess to clean up.
> >>
> > When a pan of oil on the stove caught fire, an acquaintance of mine
> > grabbed the pan to take it outside. As he was passing through the door,
> > the wind blew it back and he spilled the oil.
> > His house burned down.
> >
> I hope that he was okay. A friend of mine had separated and moved back
> to his parents' house. He was making some fries and the pot of oil
> caught fire. He grabbed the handle and headed outside with it. No house
> fire, but his hand was really badly burned.

The safest range one could have is an induction range. You could still get burnt from boiling water and hot oil but the chances of a fire is greatly reduced. It's the perfect range for elderly folks.

On Tue, 16 Feb 2021 08:45:19 -0700, Graham > wrote:

>On 2021-02-16 5:14 a.m., Lucretia Borgia wrote:
>> On Mon, 15 Feb 2021 17:01:57 -0600, Hank Rogers >
>> wrote:
>>
>>> Lucretia Borgia wrote:
>>>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>>>
>>>>> I followed Boron's rcommendation and used the following site to make
>>>>> pasties.
>>>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>>>
>>>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>>>> I bought the required veggies but the quantity after chopping was so
>>>>> large that I had to make a second batch of pastry and ended up making
>>>>> eight instead of the four in the recipe.
>>>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>>>> in part to the use of leeks instead of onions.
>>>>> I put 3 in the fridge for the next few days meals and put the other 4 in
>>>>> Ziploc containers for freezing. As I was carrying them downstairs to the
>>>>> freezer in the basement, I stumbled and dropped the containers. They
>>>>> broke open, send the pies flying and the stairs were covered with bits
>>>>> of the pasties.
>>>>> So I ended up with the recipe’s number anyway.
>>>>> No picture. They looked OK but not at all photogenic as it was a bugger
>>>>> to fold and crimp the shortcrust pastry. I think using bought puff
>>>>> pastry would have been better from that point of view. However, the
>>>>> pastry was "melt-in-the-mouth" tender.
>>>>> Next time I will make conventional double crust pies.
>>>>> Graham
>>>>
>>>> Arrgh aggravating to lose some like that. Hope you did not follow
>>>> them down the stairs.
>>>>
>>>
>>> Years ago, I fried up a bunch of oysters (I love them!).
>>
>> I love Oysters Kilpatrick, like them raw, but cooked is even better
>> flavour.
>>>
>>> Had me a big ole plate full, but I tripped walking out of the
>>> kitchen. Took a lot of cussing to keep from crying.
>>>
>>>
>> Couldn't you have applied the 'ten second' rule?
>>
>That's an elderly married woman's tale! :-)

Cheeky bugger, s m a c k !

On 2021-02-16 11:55 a.m., Lucretia Borgia wrote:
> On Tue, 16 Feb 2021 08:45:19 -0700, Graham > wrote:
>
>> On 2021-02-16 5:14 a.m., Lucretia Borgia wrote:
>>> On Mon, 15 Feb 2021 17:01:57 -0600, Hank Rogers >
>>> wrote:
>>>
>>>> Lucretia Borgia wrote:
>>>>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>>>>
>>>>>> I followed Boron's rcommendation and used the following site to make
>>>>>> pasties.
>>>>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>>>>
>>>>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>>>>> I bought the required veggies but the quantity after chopping was so
>>>>>> large that I had to make a second batch of pastry and ended up making
>>>>>> eight instead of the four in the recipe.
>>>>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>>>>> in part to the use of leeks instead of onions.
>>>>>> I put 3 in the fridge for the next few days meals and put the other 4 in
>>>>>> Ziploc containers for freezing. As I was carrying them downstairs to the
>>>>>> freezer in the basement, I stumbled and dropped the containers. They
>>>>>> broke open, send the pies flying and the stairs were covered with bits
>>>>>> of the pasties.
>>>>>> So I ended up with the recipes number anyway.
>>>>>> No picture. They looked OK but not at all photogenic as it was a bugger
>>>>>> to fold and crimp the shortcrust pastry. I think using bought puff
>>>>>> pastry would have been better from that point of view. However, the
>>>>>> pastry was "melt-in-the-mouth" tender.
>>>>>> Next time I will make conventional double crust pies.
>>>>>> Graham
>>>>>
>>>>> Arrgh aggravating to lose some like that. Hope you did not follow
>>>>> them down the stairs.
>>>>>
>>>>
>>>> Years ago, I fried up a bunch of oysters (I love them!).
>>>
>>> I love Oysters Kilpatrick, like them raw, but cooked is even better
>>> flavour.
>>>>
>>>> Had me a big ole plate full, but I tripped walking out of the
>>>> kitchen. Took a lot of cussing to keep from crying.
>>>>
>>>>
>>> Couldn't you have applied the 'ten second' rule?
>>>
>> That's an elderly married woman's tale! :-)
>
> Cheeky bugger, s m a c k !
>
Well it is a more politically correct way of saying "Old wive's tale"! :-)

On Tue, 16 Feb 2021 11:59:35 -0700, Graham > wrote:

>On 2021-02-16 11:55 a.m., Lucretia Borgia wrote:
>> On Tue, 16 Feb 2021 08:45:19 -0700, Graham > wrote:
>>
>>> On 2021-02-16 5:14 a.m., Lucretia Borgia wrote:
>>>> On Mon, 15 Feb 2021 17:01:57 -0600, Hank Rogers >
>>>> wrote:
>>>>
>>>>> Lucretia Borgia wrote:
>>>>>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>>>>>
>>>>>>> I followed Boron's rcommendation and used the following site to make
>>>>>>> pasties.
>>>>>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>>>>>
>>>>>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>>>>>> I bought the required veggies but the quantity after chopping was so
>>>>>>> large that I had to make a second batch of pastry and ended up making
>>>>>>> eight instead of the four in the recipe.
>>>>>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>>>>>> in part to the use of leeks instead of onions.
>>>>>>> I put 3 in the fridge for the next few days meals and put the other 4 in
>>>>>>> Ziploc containers for freezing. As I was carrying them downstairs to the
>>>>>>> freezer in the basement, I stumbled and dropped the containers. They
>>>>>>> broke open, send the pies flying and the stairs were covered with bits
>>>>>>> of the pasties.
>>>>>>> So I ended up with the recipes number anyway.
>>>>>>> No picture. They looked OK but not at all photogenic as it was a bugger
>>>>>>> to fold and crimp the shortcrust pastry. I think using bought puff
>>>>>>> pastry would have been better from that point of view. However, the
>>>>>>> pastry was "melt-in-the-mouth" tender.
>>>>>>> Next time I will make conventional double crust pies.
>>>>>>> Graham
>>>>>>
>>>>>> Arrgh aggravating to lose some like that. Hope you did not follow
>>>>>> them down the stairs.
>>>>>>
>>>>>
>>>>> Years ago, I fried up a bunch of oysters (I love them!).
>>>>
>>>> I love Oysters Kilpatrick, like them raw, but cooked is even better
>>>> flavour.
>>>>>
>>>>> Had me a big ole plate full, but I tripped walking out of the
>>>>> kitchen. Took a lot of cussing to keep from crying.
>>>>>
>>>>>
>>>> Couldn't you have applied the 'ten second' rule?
>>>>
>>> That's an elderly married woman's tale! :-)
>>
>> Cheeky bugger, s m a c k !
>>
>Well it is a more politically correct way of saying "Old wive's tale"! :-)

A spinster's story?

Lucretia Borgia wrote:
> On Mon, 15 Feb 2021 17:01:57 -0600, Hank Rogers >
> wrote:
>
>> Lucretia Borgia wrote:
>>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>>
>>>> I followed Boron's rcommendation and used the following site to make
>>>> pasties.
>>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>>
>>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>>> I bought the required veggies but the quantity after chopping was so
>>>> large that I had to make a second batch of pastry and ended up making
>>>> eight instead of the four in the recipe.
>>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>>> in part to the use of leeks instead of onions.
>>>> I put 3 in the fridge for the next few days meals and put the other 4 in
>>>> Ziploc containers for freezing. As I was carrying them downstairs to the
>>>> freezer in the basement, I stumbled and dropped the containers. They
>>>> broke open, send the pies flying and the stairs were covered with bits
>>>> of the pasties.
>>>> So I ended up with the recipe’s number anyway.
>>>> No picture. They looked OK but not at all photogenic as it was a bugger
>>>> to fold and crimp the shortcrust pastry. I think using bought puff
>>>> pastry would have been better from that point of view. However, the
>>>> pastry was "melt-in-the-mouth" tender.
>>>> Next time I will make conventional double crust pies.
>>>> Graham
>>>
>>> Arrgh aggravating to lose some like that. Hope you did not follow
>>> them down the stairs.
>>>
>>
>> Years ago, I fried up a bunch of oysters (I love them!).
>
> I love Oysters Kilpatrick, like them raw, but cooked is even better
> flavour.
>>
>> Had me a big ole plate full, but I tripped walking out of the
>> kitchen. Took a lot of cussing to keep from crying.
>>
>>
> Couldn't you have applied the 'ten second' rule?
>

Should have, but I guess I was too damn mad.

On Monday, February 15, 2021 at 1:58:38 PM UTC-5, David Crossley wrote:
> In article >, says...
> >
> > On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
> >
> > >I followed Boron's rcommendation and used the following site to make
> > >pasties.
> > >https://joepastry.com/2009/top_crimed_pasty_recipe/
> > >
> > >Since I used pork instead of beef, I'll call them "Suffolk Pasties".
> >
> > Mmm, rotting corpses wrapped in GMO wheat. Enjoy thinking about all
> > the violence while swallowing that poison!
> >
> You really should stay the **** out of food and cooking
> newsgroups if that how you react to cooking or food, asshole.

Especially when the salad bar at the local buffet is fully stocked. My favorite is olives with french fries.