[70521]
Well-Known Member
I've left some, but be quick I might pop back later.
Fray Bentos Pies, Tesco's Rydon Lane Exeter £1.00
- Thread starter [70521]
- Start date
[164147]
...
I didn't realise anyone actually ate those things :disgust:.
Ludd
Well-Known Member
Hove-to, middle of Biscay, hiding down below from f9 and monstrous seas-------finest comfort food in the world! And they're made in Scotland!
Burnham Bob
Well-Known Member
been asked before but never a satisfactory answer - can you 'cook' them on a hob if you have no oven on the boat? any method appreciated
prv
Well-Known Member
Well, you could certainly heat up the gravy and the one or two bits of meat floating in it. It's the soggy cardboard pastry that's difficult. Maybe you could try peeling it out of the top of the tin and frying it?
Pete
JumbleDuck
Well-Known Member
Lidl are currently punting out Baxter's Cullen Skink, the finest soup ever to come out of a tin, for a measly £1.69 a pop.
Fr J Hackett
Well-Known Member
viago
Well-Known Member
we had them sent over there specially.
enjoy.
enjoy.
[3889]
...
Piping hot in a single pan in 10 minutes. Oh là là, c'est magnifique!
Lon nan Gruagach
Well-Known Member
The heaviest pan and lid you have will make an oven on the stove top, probably a pressure cooker (with the weight off) abd best if you put trivet in the bottom.
Richard10002
Well-Known Member
They are regularly available for a quid in the cheaper shops like Quality Save, and Home Bargains, and the like. I've been buying them at the price for years.
If we like them, we like them... If you dont like them, it doesnt matter.. does it?
If we like them, we like them... If you dont like them, it doesnt matter.. does it?
ghostlymoron
Well-Known Member
Overheating can cause your pan bottom to deform and get concave. Our pressure cooker has gone like that and even though I've flattened it with a lump hammer and piece of oak but it now has a tendancy to pop out again.
viago
Well-Known Member
it's better to buy something like this http://www.ebay.co.uk/itm/Crusader-...id=100005&rk=4&rkt=6&mehot=pp&sd=301976878874
stainless would be better but might not be worth the extra.
i've seen lots of boats with a fashioned mount for a bbq on the pushpit. easy to do with a small welder.
easy to cook a fb pie in that. better to use gas outside anyway.
ghostlymoron
Well-Known Member
I used to like FB steak and kidney pies but recent ones seem to have less discernable meat in them - the filling is just a kind of lumpy, thick gravy and not very pleasant IMH.
clyst
Well-Known Member
Agree a good ol' standby nosh but oh that rubbery uncrispy pastry !!!! What's the trick to crisp up the underside of the pastry Or is there none ??
Fr J Hackett
Well-Known Member
Seeing as they are manufactured
in Scotland I guess they are designed for chucking in the deep fat fryer
:disgust:
viago
Well-Known Member
it's a shame really. the concept is really good and it has the potential to be quite a gourmet treat but they fill them with muck. i wouldn't touch one. as a kid they were much better quality but not great even then.
Mariner69
Well-Known Member
You can 'cook' the FB Baby's Heads in a single water filled pan. Once cooked remove tin and invert on a plate. Pour the Smash particles into the water and/or tinned peas for bright green mash to add to the gourmet appeal. Used it in my Hunter Europa Mk2 as only had a single Spanish made gas cooker thingy that cost £10. Now I have the luxury of an oven I'm cooking on gas. Pun intended!! So I indulge in the SK pies now. Hot oven results in solid top. Good damage control equipment for leak stopping.
Richard10002
Well-Known Member
Why would you want to crisp the underside of the pastry? I don't find it rubbery, more moist and juicy. They're obviously not for everyone
viago
Well-Known Member
Why would you want to crisp the underside of the pastry? I don't find it rubbery, more moist and juicy. They're obviously not for everyone
puff pastry requires careful preparation ensuring the enclosed butter between the layers never melts, constant re-refrigeration is require during preparation. the moisture from the butter must never enter the dough.
obviously, the wetter the filling the more the pastry will be contaminated. add to that storage in a tin and it's a miracle that the topping crisps and separates at all. if you enjoy the stodge then that's fine because there is no way to prevent that, bar inserting a damp proof course between the filling and the pastry during manufacture.
anyone familiar with the very yummy iceland fruit strudel will know that long stored puff pastry can work well with a wet filling. for the reasons stated it needs to be cooked from frozen though.
