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Post by Moose on Jan 6, 2022 23:59:44 GMT
Thank goodness I got my appetite back Oh, the comforting stodginess!
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Post by Kye on Jan 7, 2022 0:19:47 GMT
I'm glad you're eating again, even though I have no clue what a "Fray Bentos Pie" is...
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Post by Moose on Jan 7, 2022 0:37:34 GMT
It's one of those iconic British foods that are so bad they are fantastic. Like spam or something.
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Post by tangent on Jan 7, 2022 1:00:17 GMT
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Post by Kye on Jan 7, 2022 1:13:51 GMT
Umm... Ew...
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Post by Moose on Jan 7, 2022 1:35:00 GMT
I know ... aren't they fantastic looking? *is very happy*
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Post by tangent on Jan 7, 2022 1:54:50 GMT
It's a long time since I've had Fray Bentos. It comes in a tin and, from what I recall, it doesn't look anything like the picture on the tin when it's served
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Post by JoeP on Jan 7, 2022 11:15:39 GMT
I must have had one at some point in time. I may have blanked out the memory ...
Meat pie in a can.
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Post by Moose on Jan 8, 2022 23:26:37 GMT
It's the layer of stodgy pastry between the meat and the puff top that is the best
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Post by tangent on Jan 8, 2022 23:45:09 GMT
There's no way I would count that as good let alone the best.
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Post by Moose on Jan 9, 2022 0:24:37 GMT
But it's so ... so ... awful! *looks genuinely delighted*
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Post by Mari on Jan 10, 2022 7:57:44 GMT
Anything with such a name has got to be iffy at best.
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Post by whollygoats on Jan 12, 2022 20:50:42 GMT
Well, do they do Spotted Dick?
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Post by tangent on Jan 12, 2022 23:13:48 GMT
Well, do they do Spotted Dick? Spotted Dick was reportedly renamed "Spotted Richard" in the Houses of Parliament restaurant nearly four years ago "to spare the blushes of guests."
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Post by JoeP on Jan 29, 2022 17:34:46 GMT
I have purchased, cooked and eaten a Fray Bentos steak* and kidney* pie, so you don't have to.
Plus points: it smelt almost good on first opening the can. And the pastry looked quite good immediately upon opening the oven door after cooking.
Minus points: everything else. Five seconds after taking it out, the pastry had started to sink and look soggy. Upon cutting into it, I found the "pie" was mostly gravy with a few particles of stuff that could not for certain be identified as steak* or kidney*. The pastry was indeed stodgy (which I can see might be a plus point under some very special circumstances), but the filling was not something I can ever imagine enjoying. I'm almost sure it used to be better - more solid at least.
And the not-quite-unbearable-but-slightly-vile taste kept ... coming ... back, hours later.
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Post by JoeP on Jan 29, 2022 17:35:01 GMT
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Post by ceptimus on Jan 29, 2022 23:04:23 GMT
The chicken and mushroom ones are a bit better. The pastry can vary from flaky throughout if you bake hot for a short time (be careful not to burn though), or stodgy throughout if you bake at a lower temperature for longer.
I prefer the steak and kidney puddings which have a completely surrounding very stodgy suet pastry and are completely saturated with an oily fat. You can either boil the tin for ages before opening, or empty the pudding from the tin to a dish and nuke in the microwave for a couple of minutes. Sometimes you can decant off about a shot glass full of oil/fat before eating the (still very oily) remaining pudding.
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Post by Moose on Jan 29, 2022 23:21:10 GMT
Ah good British nosh I like the puddings too. Cep, you have made exactly 666 posts, did you know?
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Post by Moose on Feb 2, 2022 23:53:19 GMT
col bought me another one which I will consume tomorrow. I am looking forward to it already
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