Solvista's blog as you cook thread

MJD72 · 20th March 2010, 17:07

That looks damn fine, good effort there Sol.

solvista · 20th March 2010, 17:13

Thanks mate. Just washing it down with a drop of rioja now. I know I say it myself, but, that was stunning. Well worth waiting 4 hours for.

Tumbling-Dice · 20th March 2010, 17:17

Looks mint Sol.

solvista · 20th March 2010, 17:20

Not that it matters much but the things i called redcurrants we not actually redcurrants. They are Arándanos rojos in spanish, red bilberries in english.

Red Defence · 20th March 2010, 17:20

Looks delicious I have to say........what about the jam rolypoly?

solvista · 20th March 2010, 17:22

Quote:

Originally Posted by Tumbling-Dice

Looks mint Sol.

Cheers mate.

WeasteDevil · 20th March 2010, 17:33

Quote:

Originally Posted by solvista

Not that it matters much but the things i called redcurrants we not actually redcurrants. They are Arándanos rojos in spanish, red bilberries in english.

We always used to use them on montaditos made with soft goat cheese. Very good combination.

WeasteDevil · 20th March 2010, 17:36

Quote:

Originally Posted by solvista

And weaste. I remembereed the slits for the steam. Base is solid.

Yeah, it's rather important is that.

Congrats on the pie though, looks great. Take no notice of the English, most of the young 'ns on here wouldn't even consider eating rabbit. I think that it's a great meat, and you did the right thing my putting the head in.

May I say though, where is the gravy? I suppose that you only got a cleaned out rabbit, so no gibbets?

solvista · 20th March 2010, 17:44

Quote:

Originally Posted by WeasteDevil

We always used to use them on montaditos made with soft goat cheese. Very good combination.

Sounds gorgeous. Gonna google that.

Quote:

Originally Posted by WeasteDevil

Yeah, it's rather important is that.

Congrats on the pie though, looks great. Take no notice of the English, most of the young 'ns on here wouldn't even consider eating rabbit. I think that it's a great meat, and you did the right thing my putting the head in.

May I say though, where is the gravy? I suppose that you only got a cleaned out rabbit, so no gibbets?

Its was a supoermarket rabbit, but the bits were all in the bag. I used the liver, kidneys etc within the pie. Hate to waste them.

Tbf next time i'm going to do a seperate pan with stock and giblets gravy to pour over.

mjs020294 · 20th March 2010, 18:15

What's that green shit on your plate......get some chips and the tommy sauce on there you Puff.

Pie looks great BTW

Quote:

Originally Posted by solvista

solvista · 20th March 2010, 18:18

Quote:

Originally Posted by Red Defence

Looks delicious I have to say........what about the jam rolypoly?

Just had that with a bit of icecream. Looked a lot better cooked. Kinnell, I've got to go to work later, I can't even stand up.

WeasteDevil · 20th March 2010, 18:27

Quote:

Originally Posted by mjs020294

What's that green shit on your plate......get some chips and the tommy sauce on there you Puff.

Why would you need potato with all of that pastry? Bit daft if you ask me. A bit less asparagus and a few baby carrots would make that perfect IMO - with some gravy of course.

Red Defence · 20th March 2010, 18:42

So much pie needs very little else with it, just salad or veg, but if you're looking at having smaller portions of pie then yes, potato does go with it nicely.

WeasteDevil · 20th March 2010, 18:46

Yes, but some nice little boiled new potatoes, not chips.

ukbob · 20th March 2010, 18:48

Looks good Sol, just the sort of pie my mum used to make. Pastry looks nice and crispy.
Your blog gives me an idea to do one of my own. So, hows about boiled egg and soldiers!!!

ukbob · 20th March 2010, 18:51

Oh, just one criticism, you should have trimmed the asparagus stalks.

Red Defence · 20th March 2010, 18:53

Quote:

Originally Posted by WeasteDevil

Yes, but some nice little boiled new potatoes, not chips.

We'll have to disagree on this but that pie is just the sort of thing that chips are meant to go with.

WeasteDevil · 20th March 2010, 18:53

Quote:

Originally Posted by ukbob

Oh, just one criticism, you should have trimmed the asparagus stalks.

Can't see a problem with it Bob, it looks like he has taken the tough bits off. Very easy to tell, you simply drop a sharp knife onto them from about half an inch, if it cuts straight through, that's the point.

WeasteDevil · 20th March 2010, 18:56

Quote:

Originally Posted by Red Defence

We'll have to disagree on this but that pie is just the sort of thing that chips are meant to go with.

Chips go with meat - normally when cut into steaks, not with pastry. Suet based pudding, yes, pastry, no. The olde chip shop has poisoned your mind.

ukbob · 20th March 2010, 18:58

Quote:

Originally Posted by WeasteDevil

Can't see a problem with it Bob, it looks like he has taken the tough bits off. Very easy to tell, you simply drop a sharp knife onto them from about half an inch, if it cuts straight through, that's the point.

Presentation, you fucking peasant!!

WeasteDevil · 20th March 2010, 19:00

Quote:

Originally Posted by ukbob

Presentation, you fucking peasant!!

So you want him to trim the sticky out bits up to the tips? A bit over the top and wasteful don't you think?

ukbob · 20th March 2010, 19:03

Quote:

Originally Posted by WeasteDevil

So you want him to trim the sticky out bits up to the tips? A bit over the top and wasteful don't you think?

Not in my kitchen, but if that's the way you want to serve your guests then count me out for a visit any time soon!

mjs020294 · 20th March 2010, 19:03

Quote:

Originally Posted by WeasteDevil

Why would you need potato with all of that pastry? Bit daft if you ask me.

Quote:

Originally Posted by WeasteDevil

Yes, but some nice little boiled new potatoes, not chips.

I was obviosuly joking but the posts above are a little contradictory, don't you think.

Personally I would have served 1/4 or less of the pie on one plate with carrots, green beans, and maybe sauteed potatoes lightly seasoned.

I would then eat my 1/4 pie as fast as possible and get seconds before my son beat me to it.

Spoony Youngblood · 20th March 2010, 19:05

How do you stop cheese from being runny in a cheese 'n' onion pie?

ukbob · 20th March 2010, 19:08

I see Sol's not around now, obviously getting seconds of desert!!

WeasteDevil · 20th March 2010, 19:08

Quote:

Originally Posted by ukbob

Not in my kitchen, but if that's the way you want to serve your guests then count me out for a visit any time soon!

I'd never use big fat old asparagus in the first place. If your wife was coming round with you, I'd serve fine young purple passion.

ukbob · 20th March 2010, 19:09

Quote:

Originally Posted by WeasteDevil

I'd never use big fat old asparagus in the first place. If your wife was coming round with you, I'd serve fine young purple passion.

That's a deal then!

Red Defence · 20th March 2010, 19:11

Quote:

Originally Posted by WeasteDevil

Chips go with meat - normally when cut into steaks, not with pastry.

Says who? Is this because of the conventional steak and chips meal?

Quote:

Suet based pudding, yes, pastry, no. The olde chip shop has poisoned your mind.

Seems like it's poisoned yours too, makes no sense that it goes with suet pudding and not pastry. Suet pud is flour with fat, pastry is flour with fat. Both doughs, just one is baked and the other is steamed.

solvista · 20th March 2010, 19:15

Quote:

Originally Posted by ukbob

Looks good Sol, just the sort of pie my mum used to make. Pastry looks nice and crispy.
Your blog gives me an idea to do one of my own. So, hows about boiled egg and soldiers!!!

There are some around here whom could fuck that up without intention.

Quote:

Originally Posted by ukbob

Oh, just one criticism, you should have trimmed the asparagus stalks.

Quote:

Originally Posted by WeasteDevil

Can't see a problem with it Bob, it looks like he has taken the tough bits off. Very easy to tell, you simply drop a sharp knife onto them from about half an inch, if it cuts straight through, that's the point.

I just take hold of each end and bend them untill they snap. It seems a simple enough method.

Quote:

Originally Posted by ukbob

Presentation, you fucking peasant!!

Its not like anybody else was going to see it. Only us lot.

Quote:

Originally Posted by Spoony Youngblood

How do you stop cheese from being runny in a cheese 'n' onion pie?

FFS

Spoony Youngblood · 20th March 2010, 19:15

Well?

Dickheads!

solvista · 20th March 2010, 19:20

Quote:

Originally Posted by Spoony Youngblood

Well?

Dickheads!

Use cheese strings, but plait them together first to stop them running about.

WeasteDevil · 20th March 2010, 19:21

Quote:

Originally Posted by Spoony Youngblood

Well?

Dickheads!

Probably down to the type of cheese? Would you even put cheese in a cheese pie? I think that you'd make a very thick cheese sauce no? I don't know, never made one.

Spoony Youngblood · 20th March 2010, 19:21

Quote:

Originally Posted by solvista

Use cheese strings, but plait them together first to stop them running about.

How about you tell me or else I hurl abuse at you via a PM?

I don't anyone knows on here.

Spoony Youngblood · 20th March 2010, 19:23

Quote:

Originally Posted by WeasteDevil

Probably down to the type of cheese? Would you even put cheese in a cheese pie? I think that you'd make a very thick cheese sauce no? I don't know, never made one.

I use mature cheddar but lately it's decided to pour out like white sauce on cutting. I love cheese pie it's better than rabbit pie.

WeasteDevil · 20th March 2010, 19:23

Quote:

Originally Posted by Red Defence

Seems like it's poisoned yours too, makes no sense that it goes with suet pudding and not pastry. Suet pud is flour with fat, pastry is flour with fat. Both doughs, just one is baked and the other is steamed.

Make a pastry with suet (baked, not steamed like a pudding), and it's very different to a pastry not made with suet. That's the difference, there is no comparison between butter and suet - maybe if you used dripping to make you pastry, but even that is not the same.

Spoony Youngblood · 20th March 2010, 19:24

Quote:

Originally Posted by WeasteDevil

Make a pastry with suet (baked, not steamed like a pudding), and it's very different to a pastry not made with suet. That's the difference, there is no comparison between butter and suet - maybe if you used dripping to make you pastry, but even that is not the same.

Why is suet used in pies?

Red Defence · 20th March 2010, 19:29

Quote:

Originally Posted by Spoony Youngblood

Well?

Dickheads!

Give us time......

Made it for many years and never had a problem with the cheese going too runny. Always just lovely, soft and tasty.

However, made it about a year ago, after not having made it for a good number of years and couldn't remember which cheese I used to use in it, so just used what I had in the fridge. It was strangely runny, so I concluded at the time that the type of cheese used obviously mattered.

Spoony Youngblood · 20th March 2010, 19:32

Quote:

Originally Posted by Red Defence

Give us time......

Made it for many years and never had a problem with the cheese going too runny. Always just lovely, soft and tasty.

However, made it about a year ago, after not having made it for a good number of years and couldn't remember which cheese I used to use in it, so just used what I had in the fridge. It was strangely runny, so I concluded at the time that the type of cheese used obviously mattered.

Yeah, that's probably right. That said, I make a really deep cheese pie. . . perhaps that's another reason.

I don't know. . . It's a source of annoyance. In fact I'm upset thinking about it.

Red Defence · 20th March 2010, 19:34

Quote:

Originally Posted by Spoony Youngblood

Why is suet used in pies?

Probably started off being used because it was cheaper than butter or other fats. You could get lumps of it from the butcher free.

WeasteDevil · 20th March 2010, 19:37

Quote:

Originally Posted by Spoony Youngblood

Why is suet used in pies?

It just gives a different texture to the pastry. My nanna always used to make certain pastries with lard instead of butter. There is a lot less flour involved and the texture is quite different - nobody will make them in a bakery nowadays though, too many veggies running around. The best use of suet though is for making dumplings for steak and kidney stew. I love dumplings.

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20th March 2010, 17:07	#41 (permalink)
MJD72 Reserve Team Player Join Date: Jul 2009 Location: Daily Mail loving, Guardian hating, card carrying member of the anti PC brigade. Posts: 1,995	That looks damn fine, good effort there Sol.

20th March 2010, 17:13	#42 (permalink)
solvista Shawshank redemption Join Date: Feb 2008 Location: I've given the world this riddle, it's mine ©2010. AdZzUtd® Posts: 13,126	Thanks mate. Just washing it down with a drop of rioja now. I know I say it myself, but, that was stunning. Well worth waiting 4 hours for.

20th March 2010, 17:17	#43 (permalink)
Tumbling-Dice Caf Nostradamus Join Date: Feb 2008 Location: Roy Keane has five kids, partly because of his Irish Catholic background, and partly because someone told him that Patrick Vieira has four. Posts: 18,820	Looks mint Sol.

20th March 2010, 17:20	#44 (permalink)
solvista Shawshank redemption Join Date: Feb 2008 Location: I've given the world this riddle, it's mine ©2010. AdZzUtd® Posts: 13,126	Not that it matters much but the things i called redcurrants we not actually redcurrants. They are Arándanos rojos in spanish, red bilberries in english.

20th March 2010, 17:20	#45 (permalink)
Red Defence First Team Sub Join Date: May 2009 Location: “United stands for attacking, attractive football played at high speed, with one-touch passing combinations, individual skill and unpredictability. That’s all conducted at pace, with intent.” Posts: 7,636	Looks delicious I have to say........what about the jam rolypoly?

20th March 2010, 18:42	#53 (permalink)
Red Defence First Team Sub Join Date: May 2009 Location: “United stands for attacking, attractive football played at high speed, with one-touch passing combinations, individual skill and unpredictability. That’s all conducted at pace, with intent.” Posts: 7,636	So much pie needs very little else with it, just salad or veg, but if you're looking at having smaller portions of pie then yes, potato does go with it nicely.

20th March 2010, 18:46	#54 (permalink)
WeasteDevil Observant Join Date: Jun 2001 Location: MG was wearing a lovely dress and I talked her out of it! Posts: 93,071	Yes, but some nice little boiled new potatoes, not chips.

20th March 2010, 18:48	#55 (permalink)
ukbob Caf's Coolest Rag n Bone man Join Date: Dec 1999 Location: Thousand Oaks California Posts: 7,045	Looks good Sol, just the sort of pie my mum used to make. Pastry looks nice and crispy. Your blog gives me an idea to do one of my own. So, hows about boiled egg and soldiers!!!

20th March 2010, 18:51	#56 (permalink)
ukbob Caf's Coolest Rag n Bone man Join Date: Dec 1999 Location: Thousand Oaks California Posts: 7,045	Oh, just one criticism, you should have trimmed the asparagus stalks.

20th March 2010, 19:05	#64 (permalink)
Spoony Youngblood Wants to be more like Top Join Date: Oct 2001 Location: RIP Sydney Youngblood, who died in a tragic go-karting accident in 2007. RIP my cat 2001-09. iRIP Steve Cunting Jobs Posts: 42,368	How do you stop cheese from being runny in a cheese 'n' onion pie?

20th March 2010, 19:08	#65 (permalink)
ukbob Caf's Coolest Rag n Bone man Join Date: Dec 1999 Location: Thousand Oaks California Posts: 7,045	I see Sol's not around now, obviously getting seconds of desert!!

20th March 2010, 19:15	#70 (permalink)
Spoony Youngblood Wants to be more like Top Join Date: Oct 2001 Location: RIP Sydney Youngblood, who died in a tragic go-karting accident in 2007. RIP my cat 2001-09. iRIP Steve Cunting Jobs Posts: 42,368	Well? Dickheads!