Would anyone know where I could purchase a Fluted Melton Mowbray Pork Pie
Pan?

My sister-in-law put me up to this. I've searched the web and could only
find recipies for the pies - but not the pan itself.

Thanks, Cindy

"a" > wrote in message news:Ittqe.1645762$6l.792530@pd7tw2no...
> Would anyone know where I could purchase a Fluted Melton Mowbray Pork Pie
> Pan?

I was looking for a Melton-Mobray Pork Pie
only last Wednesday in Morrison's.
They were nowhere to be found.
Someonehad shifted them.

The store Manager apologised profusely.

I am very partial to Melton-Mobray pork pies.

"a" > wrote in message news:Ittqe.1645762$6l.792530@pd7tw2no...
> Would anyone know where I could purchase a Fluted Melton Mowbray Pork Pie
> Pan?
>

You could try phoning Matthew O'Callaghan - he's the chairman of the;

Melton Mowbray Pork Pie Association
PO Box 5540
Melton Mowbray
Leicestershire
LE13 1YU

Tel: +44 (0)1664 569388

But carefull what you say as SFAIUI Melton Mowbray pies are 'hand-raised'
and any suggestion of a 'fluted pan' might result in a fatwa being declared
against you.

This next is from Dickenson and Morris who run what they descrive as a
'shrine to the pork pie'.

"Demonstrations of the traditional craft of hand raising a pork pie can be
arranged..."

"Dickinson & Morris also arrange "Pork Pie Evening Experiences" where groups
of visitors are able to try for themselves the art of hand raising a pork
pie. The evenings can be arranged from 5.30pm and usually last for around
1.5 hours."

Each pie produced by the visitors is then baked overnight and can be
collected the following day.

For further information on available dates and costs please e-mail:
or telephone 01664 562341.



If that fails then there is this Pork Pie pan for sale online at:
http://www.gosschinaclub.demon.co.uk/mthcat.htm

(Leastways I think that's what it is)

Catalogue Number 292
Melton Mowbray Pork Pie (WILLOW ART) 55mm - Brighton 35.00 (quid!!)

Available via mail order.


I think it must be an antique at that price!
55mm is only a mouthfull too - it must be for making 'throwing pies' for the
footy.

Well it's a start isn't it?

A W-S

Adam Whyte-Settlar wrote:

> If that fails then there is this Pork Pie pan for sale online at:
> http://www.gosschinaclub.demon.co.uk/mthcat.htm
>
> (Leastways I think that's what it is)
>
> Catalogue Number 292
> Melton Mowbray Pork Pie (WILLOW ART) 55mm - Brighton 35.00 (quid!!)
>
> Available via mail order.
>
>
> I think it must be an antique at that price!
> 55mm is only a mouthfull too - it must be for making 'throwing pies' for the
> footy.

Goss crested china is much collected. Many years ago I was responsible
for a large collection of it. It serves no practical purpose, being
purely ornamental. The example you quote sounds like miniature china
model of a pie, with the town crest of Brighton transfer-printed on to
it, possibly not even made by Goss themselves, but by "willow Art",
possibly one of the many imitators of the "style".

--
Ian O.
http://www.iomorrison.pwp.blueyonder.co.uk

In message >, Adam Whyte-Settlar
> writes
>
>"a" > wrote in message news:Ittqe.1645762$6l.792530@pd7tw2no...
>> Would anyone know where I could purchase a Fluted Melton Mowbray Pork Pie
>> Pan?
>>
>
>You could try phoning Matthew O'Callaghan - he's the chairman of the;
>
>Melton Mowbray Pork Pie Association
>PO Box 5540
>Melton Mowbray
>Leicestershire
>LE13 1YU
>
>Tel: +44 (0)1664 569388
>
>But carefull what you say as SFAIUI Melton Mowbray pies are 'hand-raised'
>and any suggestion of a 'fluted pan' might result in a fatwa being declared
>against you.
>
>This next is from Dickenson and Morris who run what they descrive as a
>'shrine to the pork pie'.
>
>"Demonstrations of the traditional craft of hand raising a pork pie can be
>arranged..."
>
>"Dickinson & Morris also arrange "Pork Pie Evening Experiences" where groups
>of visitors are able to try for themselves the art of hand raising a pork
>pie. The evenings can be arranged from 5.30pm and usually last for around
>1.5 hours."
>
>Each pie produced by the visitors is then baked overnight and can be
>collected the following day.
>
>For further information on available dates and costs please e-mail:
or telephone 01664 562341.
>
>
>
>If that fails then there is this Pork Pie pan for sale online at:
>http://www.gosschinaclub.demon.co.uk/mthcat.htm
>
>(Leastways I think that's what it is)
>
>Catalogue Number 292
>Melton Mowbray Pork Pie (WILLOW ART) 55mm - Brighton 35.00 (quid!!)
>
>Available via mail order.

>
>I think it must be an antique at that price!
>55mm is only a mouthfull too - it must be for making 'throwing pies' for the
>footy.
>
>Well it's a start isn't it?
>
>A W-S

Ever been hit by one, nasty !

Mind, I ate it, so that's a type of payback...

One year working at Gatwick, I trimmed the end crust from a new
Grosvenor Pie. And ate it, Chef's privilege. It was so good I went back
and a cut a proper slice. It was then that the top crust fell off
revealing blue green mould covering the meat through the entire length
of the pie. I have no doubt Lesley will tell us what I consumed, I
suffered no apparent physical harm. Though the memory lives on. And when
I see somebody dismantle and inspect a pie before eating.

I think "I bet you've worked in catering!"

>
>

--
Bryn

To email remove GREMILNS

"Bryn" > schreef in bericht
...
> One year working at Gatwick, I trimmed the end crust from a new Grosvenor
> Pie. And ate it, Chef's privilege. It was so good I went back and a cut a
> proper slice. It was then that the top crust fell off revealing blue green
> mould covering the meat through the entire length of the pie. I have no
> doubt Lesley will tell us what I consumed, I suffered no apparent physical
> harm.

Could have been anything - from the colour it could have been a Penicillium
of some sort, perhaps, but without sticking it under a microscope, who
knows? You obviously suffered no ill, and indeed I'm convinced that we
should all give our immune systems an occaisional workout, otherwise they
won't be fit when we need them!
Lesley Robertson

"Bryn" > wrote in message .

> >making 'throwing pies' for the footy.
> >
> >Well it's a start isn't it?
> >
> >A W-S
>
> Ever been hit by one, nasty !
>
> Mind, I ate it, so that's a type of payback...

The one time I've been hit by a throwing pie I just couldn't bring myself to
eat it.
The disgusting low-life that threw it had put tomato sauce on it!
I mean, can you imagine!? - *tomato* sauce on a *mutton* pie! - what an
uncultured vandal.
Inverness Caley supporter needless to add.

> One year working at Gatwick, I trimmed the end crust from a new
> Grosvenor Pie. And ate it, Chef's privilege. It was so good I went back
> and a cut a proper slice. It was then that the top crust fell off
> revealing blue green mould covering the meat through the entire length
> of the pie.

You relate such charming tales.
Perhaps you've should consider a gardening column.

But don't worry. Never fear.
The blue-green colouring and deadly toxins are just the organisms way of
saying;
"I got it first - bugger off or you'll be sorry".
But most species have a speciality - the gruesome life-form that claimed the
meat is extremely unlikely to have been interested in the pastry.
The pastry they leave to the yeast fungi, weevils and the weevil's
parasites.
So there you go - I hope that helps to put your mind at rest.

A W-S

"Ian Morrison" > wrote in message newsnAqe.258066.

> > it must be for making 'throwing pies' for the
> > footy.
>
> Goss crested china is much collected. Many years ago I was responsible
> for a large collection of it.
> It serves no practical purpose, being
> purely ornamental. The example you quote sounds like miniature china
> model of a pie, with the town crest of Brighton transfer-printed on to
> it, possibly not even made by Goss themselves, but by "willow Art",
> possibly one of the many imitators of the "style".

ooOOOooh Well. Listen to Arthur Neegle!
OK clever dick - who won the FA cup in 1939?
And what was the score at half-time?

A W-S

In message >, Adam Whyte-Settlar
> writes
>
>"Bryn" > wrote in message .
>
>> >making 'throwing pies' for the footy.
>> >
>> >Well it's a start isn't it?
>> >
>> >A W-S
>>
>> Ever been hit by one, nasty !
>>
>> Mind, I ate it, so that's a type of payback...
>
>The one time I've been hit by a throwing pie I just couldn't bring myself to
>eat it.
>The disgusting low-life that threw it had put tomato sauce on it!
>I mean, can you imagine!? - *tomato* sauce on a *mutton* pie! - what an
>uncultured vandal.
>Inverness Caley supporter needless to add.
>
>> One year working at Gatwick, I trimmed the end crust from a new
>> Grosvenor Pie. And ate it, Chef's privilege. It was so good I went back
>> and a cut a proper slice. It was then that the top crust fell off
>> revealing blue green mould covering the meat through the entire length
>> of the pie.
>
>You relate such charming tales.
>Perhaps you've should consider a gardening column.
>
>But don't worry. Never fear.
>The blue-green colouring and deadly toxins are just the organisms way of
>saying;
>"I got it first - bugger off or you'll be sorry".
>But most species have a speciality - the gruesome life-form that claimed the
>meat is extremely unlikely to have been interested in the pastry.
>The pastry they leave to the yeast fungi, weevils and the weevil's
>parasites.
>So there you go - I hope that helps to put your mind at rest.
>
Absolutely...

Now my stomach is churning a bit..
>
Weevils you say ?
--
Bryn

To email remove GREMILNS

"Bryn" > wrote in message .

> Weevils you say ?

Surely you remember reciting the Lord's prayer at school?

"Give us this day our daily bread and
deliver us from weevils"?

Course it was a much more serious problem back in JC's time.
The doctors can work miracles these days you know.

A W-S