Prog Chefs Unite!!!

Good grief that's a lot of pie Rob! Are you using just creamed sweet corn for the topping or are you thickening it up with extra cornmeal?

Using mashed potato would make it a latin cottage pie eh? what's  spanish for cottage? Villa pie?

Epignosis wrote: Flyingsod wrote: Using mashed potato would make it a latin cottage pie eh? what's  spanish for cottage? Villa pie? Pastel de carne, or "meat pie."

pastel de papa (potato pie). [wikipedia]

I made Pastel de Nata on Thursday - first had these in Lisbon earlier in the year and simply loved them. They're just egg custard tarts in a flaky pastry case that look a bit rough and ready and a little overcooked so aren't instantly appealing, but they are in every café and patisserie in Lisbon and the locals devour them. I don't like the custard tarts we make in the UK so wasn't that keen on trying them but my foodie curiosity got the better of me and I'm rather glad it did. We tried bring some home with us, but ate them on the plane before it landed in Heathrow so was determined to make them myself someday. After looking at several written recipes I found that YouTube is the best place to go as you need to see them being made to understand the techniques uses. I used shop-bought flaky pastry (because life's far too interesting to spend hours making your own) and creme fraiche instead of single cream, infusing the custard with orange zest before filling the pastry cases. The hard part for me was putting them in a stupidly hot oven, which went against the grain for me, but it's necessary to achieve that slightly burnt colour and caramelised flavour.

^ sounds good - I've eaten braciole in Sicily and don't recall there being any cheese, but I can imagine the extra dimension that would give.

^ you can just BBQ it - but I have a fear of undercooked pork so prefer to pre-cook it first (same with sausages and chicken - I never BBQ those buggers from raw, just too risky). Obviously I could have pre-cooked it in the oven then just finished it on the standard BBQ, but as I have a BBQ that can roast I might as well make the most of it.

is there still trichinosis in Britain?

parasites in pigs

Atavachron wrote: parasites in pigs

also my band in high school, BTW

Dean wrote: Epignosis wrote: Snow Dog wrote: Atavachron wrote: is there still trichinosis in Britain? What is it? If there ever was  it passed me by. Undercooked pork (pinkish) is OK in the US and UK as far as I know. Yep - probably as safe as houses now-a-days, but the things we are conditioned with as kids tends to stick with us all our lives - both my parents and Debs' would not eat undercooked pork or chicken and would never re-heat cold pork and that got drummed into us. With chicken it's more an issue of campylobacter bacteria causing food poisoning (and when you've had food poisoning once I can assure you you'll never want it a second time).   Pre-cooking most BBQ foods makes them taste better anyway IMO - it can also help retain moisture and stop the searing heat of the grill from drying out the meat, but it depends on what you are cooking and how you cook it.

I understand what you mean.

I've enjoyed food poisoning twice.  Once was after eating fried chicken from a grocery store.  Upon my complaint the next morning, the manager offered to replace the chicken. 

The other time was on vacation, but I ate from so many different cooks there that I have no idea what did it.  All I know is the Bed and Breakfast we stayed in was nasty on both accounts.

I would encourage you to have a nicely seasoned pork chop, light pink in the middle, and try it.  Much more flavorful and moist.  That's how we eat it and we're okay.