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Re: Daniel’s Pork Pie: The Dream
Posted: 23:43 Wed 16 Jul 2014
by DRT
I have only eaten horse steak on one occasion - for lunch and dinner for seven consecutive days whilst holidaying in France. No more that 2.5 horses suffered as a result of my holiday.
I have never eaten Aldi lasagne but suspect it is rather nice.
Re: Daniel’s Pork Pie: The Dream
Posted: 23:44 Wed 16 Jul 2014
by DRT
Ireland is full of horses.
Could one make it into a DJPP?
Re: Daniel’s Pork Pie: The Dream
Posted: 23:46 Wed 16 Jul 2014
by djewesbury
Rather difficult to procure legally. Silly food (by which I mean crocodile, alligator, ostrich, etc etc) is alas more easy to find than proper, tasty horsemeat.
And I think I don't want to start a sentence here that includes the words 'import' and 'horse'.
Oops, I have.
Re: Daniel’s Pork Pie: The Dream
Posted: 23:51 Wed 16 Jul 2014
by DRT
Can you carry bits of dead horse whilst travelling through open borders within the EU?
Re: Daniel’s Pork Pie: The Dream
Posted: 23:54 Wed 16 Jul 2014
by djewesbury
DRT wrote:Can you carry bits of dead horse whilst travelling through open borders within the EU?
Depends. Different states can impose their own restrictions. NI typically takes a dim view of it (ever since the last Foot & Mouth outbreak). Until very recently they had announcements saying that anyone who had been on a farm had to report to an official at the airport. But always worth trying to smuggle something through, I mean plenty of holidaymakers must do so surely?
I am holding back on so many jokes, because this is a serious thread, and I want people to try my pork-port pies.
Re: Daniel’s Pork Pie: The Dream
Posted: 23:56 Wed 16 Jul 2014
by DRT
You could order ingredients from
here.
I have already placed an order for 1 x large DGPP.
Please may I order 1 x large DGEMP?
Re: Daniel’s Pork Pie: The Dream
Posted: 23:58 Wed 16 Jul 2014
by djewesbury
DRT wrote:You could order ingredients from
here.
I have already placed an order for 1 x large DGPP.
Please may I order 1 x large DGEMP?
DGEMP?
Re: Daniel’s Pork Pie: The Dream
Posted: 00:00 Thu 17 Jul 2014
by djewesbury
Derbyshire, I see. Trouble is, if you're paying full retail whack for meat like that, your resultant pie is going to be v v expensive.
Re: Daniel’s Pork Pie: The Dream
Posted: 00:05 Thu 17 Jul 2014
by DRT
What is the approximate cost of the ingredients of a DJPP?
What weight of animal bits is required?
I strongly suspect that the regulars of TPF tastings would stump up for a horse, camel, crocodile, impala, zebra and edible insect pie.
I'm in.
Re: Daniel’s Pork Pie: The Dream
Posted: 00:12 Thu 17 Jul 2014
by jdaw1
Pork for me please. But the question about costs was sensible.
Re: Daniel’s Pork Pie: The Dream
Posted: 00:30 Thu 17 Jul 2014
by DRT
jdaw1 wrote:Pork for me please. But the question about costs was sensible.
Is your implied objection on the basis of squeamishness or conservationism? Or something else?
Whilst I would not wish to eat an endangered species pie I think that those listed on the site linked to are sustainable species and therefore available "game".
Re: Daniel’s Pork Pie: The Dream
Posted: 09:17 Thu 17 Jul 2014
by jdaw1
DRT wrote:Is your implied objection on the basis of squeamishness or conservationism? Or something else?
Choose one:
1. Dear Symingtons: I like your Graham and Dow Ports, a lot, so please use those grapes and your time and effort to make Champagne.
2. I like what you do. Please do it more.
I like Daniel’s Pork Pies. Should I become over-PP’d, I might request different. Until when, my Pork Pie cellar is not full.
Re: Daniel’s Pork Pie: The Dream
Posted: 10:53 Thu 17 Jul 2014
by PhilW
djewesbury wrote:So, who's ordering a pork pie then? Nothing will be made until September as I'm not in my kitchen until then. I can do medium or large. I do not do small.
Most definitely; medium size preferred for me. Bonus pies with game, apple or black pudding welcome.
Re: Daniel’s Pork Pie: The Dream
Posted: 12:37 Thu 17 Jul 2014
by djewesbury
Hello again porksters. When I used to sell these pies to Rachel's boat, for their platters, I would sell the 4" round ones for about £4 - £5, negotiable, depending on how many I'd made and what the outlay on the ingredients was (buying the meat through their butcher meant a discount on my materials). This included only a very minimal percentage for my labour and I don't think I was making a profit particularly. The main ingredient of the pie is pork shoulder, which is
chopped not minced, by hand. Just that bit takes some time. I would base my other quantities of ingredients around the amount of pork shoulder I had, make up a mix and make as many pies as I could with that. Then there's the jelly, which is made from scratch, in advance, by making a slow-cooked stock with the most collagenous cuts you can find (usually trotters). The stock can be made in a large batch and frozen (ice-cube bags are particularly handy). The pastry is the easy bit; but the time-consuming element is the cooking and filling: cook for a couple of hours, turn out, cool, glaze, return to the oven, allow to cool slightly, fill with stock, chill overnight.
The large pies I think I have only made as gifts; I am consulting as we speak to verify whether any has ever been sold by me.
If only a mathematician could tell me:
- assuming a mix based on 1 kg of pork shoulder (before other cuts / ingredients added) could make about 3½ to 4 4"/10 cm round pies (where the tin is about 9 cm high) ;
- bearing in mind that the ratio pastry : meat will be smaller in a larger tin ;
- given a tin of internal dimensions approx 23 x 13 x 7 cms (this is guesswork, I don't have the tins here), and pastry with a thickness of approx 1½ cm ;
how much large pie will that quantity of mix produce?
(BTW I have just figured out how to assign a keyboard shortcut, on a Mac, to give me ½, ¼, and ¾, without having to go to the Character Viewer!)
Re: Daniel’s Pork Pie: The Dream
Posted: 13:14 Thu 17 Jul 2014
by jdaw1
Delightfully mixed Imperial and metric units.
The medium pie is a circle 3¾″ in diameter, and 3½″ high. Pastry thickness (top, bottom, and sides) is assumed to be ⅗″, so the volume of meat is about π × 1.275″² × 2.3″ ≈ 11¾″″″.
The large pie fills a box about 9″ × 5.1″ × 2¾″ inches, so the volume of meat is about 47⅞″″″, which is just over four times as much meat as a medium.
Please could somebody check that pastry width has been subtracted the correct number of times.
Re: Daniel’s Pork Pie: The Dream
Posted: 17:19 Thu 17 Jul 2014
by Glenn E.
jdaw1 wrote:DRT wrote:Is your implied objection on the basis of squeamishness or conservationism? Or something else?
Choose one:
1. Dear Symingtons: I like your Graham and Dow Ports, a lot, so please use those grapes and your time and effort to make Champagne.
2. I like what you do. Please do it more.
I like Daniel’s Pork Pies. Should I become over-PP’d, I might request different. Until when, my Pork Pie cellar is not full.
3. Dear Symingtons: I have heard that you make great Port but have never been so fortunate as to try one. Please keep making Port so that I may some day have that opportunity.
Chopped shoulder. Yum! Over here we call that pork butt and we barbeque it for 12-16 hours to cook it. I will explain why in September at TBH, though those with insufficient patience can probably Google the answer. Some day... I should barbeque some pork butt for Daniel to make into pork pies. THAT would be epic.
Re: Daniel’s Pork Pie: The Dream
Posted: 17:33 Thu 17 Jul 2014
by djewesbury
jdaw1 wrote:Delightfully mixed Imperial and metric units.
The medium pie is a circle 3¾″ in diameter, and 3½″ high. Pastry thickness (top, bottom, and sides) is assumed to be ⅗″, so the volume of meat is about π × 1.275″² × 2.3″ ≈ 11¾″″″.
The large pie fills a box about 9″ × 5.1″ × 2¾″ inches, so the volume of meat is about 47⅞″″″, which is just over four times as much meat as a medium.
Please could somebody check that pastry width has been subtracted the correct number of times.
Does """ = "
3?
Re: Daniel’s Pork Pie: The Dream
Posted: 17:35 Thu 17 Jul 2014
by djewesbury
Glenn E. wrote:I should barbeque some pork butt for Daniel to make into pork pies. THAT would be epic.
Yes you should. If we discovered a way of getting said butt to me before our meeting I could even try and use it.. but the logistics of that would be fiercely complex I fear.
Re: Daniel’s Pork Pie: The Dream
Posted: 20:42 Thu 17 Jul 2014
by jdaw1
djewesbury wrote:Does """ = "3?
Cubic inches = ″³, yes, but after your comment about special characters I thought it best to use the correct prime character (“″”), rather than the uncurled double quotation mark (“"”).
Re: Daniel’s Pork Pie: The Dream
Posted: 20:44 Thu 17 Jul 2014
by djewesbury
jdaw1 wrote:djewesbury wrote:Does """ = "3?
Cubic inches, yes, but after your comment about special characters I thought it best to use the correct prime character (“″”), rather than the uncurled double quotation mark (“"”).
I thought about it. Then decided I couldn't be bothered.
Re: Daniel’s Pork Pie: The Dream
Posted: 21:27 Thu 17 Jul 2014
by PhilW
jdaw1 wrote:9″ × 5.1″ × 2¾″ inches
Tut. Shades of "The TPF" all over again.
jdaw1 wrote:47⅞″″″
Also understandable, but odd; use of ″ for inches is fine, but use of three of them...?
I'm sure I've seen most of "cu in" most commonly, and in
3 would seem to be in common use, but not ″″″ or ″
3.
Re: Daniel’s Pork Pie: The Dream
Posted: 23:53 Thu 17 Jul 2014
by jdaw1
PhilW wrote:jdaw1 wrote:9″ × 5.1″ × 2¾″ inches
Tut. Shades of "The TPF" all over again.
{Sackcloth and ashes}