Huw Pritchard <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
On Wed, 30 Jul 2003 13:04:18 -0500, Jason did issue forth:
Quoted message said:
Pork PIE!?? You MUST be British.. ughh... 😄
The problem here is that the noble pork pie has been sullied by the Pork Farms and the Bowyers of this world.
Indeed. When the main ingredient next to flour is 'lard', ya gotta be concerned........
Quoted message said:
I'm sure many of the Brits on here will back me up when I say that if you go and track down a decent local butcher, or even some bakeries, that you will find a pork pie that will truly satisfy your desire for a lump of pig wrapped in pastry.
Indeed! Go to Norfolk around Melton and Mowbray, find a small butchers, and they will serve you up a _real_ Melton Mowbray pork pie - pure class!
On Wed, 30 Jul 2003 13:04:18 -0500, Jason did issue forth:
Quoted message said:
Pork PIE!?? You MUST be British.. ughh... 😄
The problem here is that the noble pork pie has been sullied by the Pork Farms and the Bowyers of this world. I'm sure many of the Brits on here will back me up when I say that if you go and track down a decent local butcher, or even some bakeries, that you will find a pork pie that will truly satisfy your desire for a lump of pig wrapped in pastry.
Huw "And as for Spar pork pies..." Pritchard
Must be a proper Melton Mowbray for me ie no bacon, no mechanically recovered "meat" no disgusting pink colour, just good quality pork, a well browned and crisp hot water pastry , cooked without a mould so it bellies out around the middle, with a well flavoured jelly oozing from the top. mmmmmmmmmmmmmmm pork pie
Must be a proper Melton Mowbray for me ie no bacon, no mechanically recovered "meat" no disgusting pink colour, just good quality pork, a well browned and crisp hot water pastry , cooked without a mould so it bellies out around the middle, with a well flavoured jelly oozing from the top. mmmmmmmmmmmmmmm pork pie
I was about to strop up about not being able to get my hands on pork pies in Germany, but then I remembered, I'm flying in to England tomorrow. Jurassic Park!
Within 20 minutes of ride end, I have 500 mL of organic skim milk and 5 tablespoons of organic table sugar. Shaken, not stirred. The 1 to 4 protein to carb ratio is very effective at replenishing glycogen stores.
"Doesnotcompute" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Gman said:
So what's your favorite post ride meal???
For post morning commute: Yorkie and ice cold diet coke. For afternoon rides: Cake with chocolate chips. For post evening rides: Pepperoni Pizza with extra pepperoni.
"Huw Pritchard" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
On Wed, 30 Jul 2003 13:04:18 -0500, Jason did issue forth:
Quoted message said:
Pork PIE!?? You MUST be British.. ughh... 😄
The problem here is that the noble pork pie has been sullied by the Pork Farms and the Bowyers of this world. I'm sure many of the Brits on here will back me up when I say that if you go and track down a decent local butcher, or even some bakeries, that you will find a pork pie that will truly satisfy your desire for a lump of pig wrapped in pastry.
Huw "And as for Spar pork pies..." Pritchard
Oh man! You're not wrong there. My local butcher does a MEAN pork pie.
Peace, Bill The mind serves properly as a window glass rather than as a reflector, that is, the mind should give an immediate view instead of an interpretation of the world. :-]
hate to admitt it but nothing feels better after a long ride than a slice of pizza, a coffee and a smoke! thats right after I leave one lung on the first half of the trail and the other on the second and my heart gets out and sits beside me while I eat....
;-).....mark --- ride on|ride hard|keep it rowdy ---
