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Old 06-17-2012, 03:13 PM   #5701
Klay
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Old 06-17-2012, 05:49 PM   #5702
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I like the pictures Klay posts.
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Old 06-17-2012, 05:51 PM   #5703
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Thank you, sir. The daily ration of random picture posting has been fulfilled.
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Old 06-17-2012, 06:08 PM   #5704
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Quote:
Originally Posted by rickcorwn View Post
I head out for British Columbia first thing tomorrow AM. I'm trying something new with my new phone through the tracking web service Spotwalla. Go here and follow my trip http://spotwalla.com/tripViewer.php?id=4c224fdcac12eeb60

Hmmm, How can one ride a bike in reverse like that?
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Old 06-17-2012, 06:14 PM   #5705
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I enjoyed my weekend of riding. It was great fun to hook up with Barnyard and Grainbelt on saturday. Today was a solo venture, and quite good.

Now it is time to veg out with my Stockhom Chicken Pie and Doc Martin series 5.

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Old 06-17-2012, 07:31 PM   #5706
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The Stockholm Pie Company Chicken Pie Review

When I met up with GB at the Stockholm Pie Company yesterday, I picked up one of their frozen chicken pies. GB asked for a review, so here it is.

Here is the pie as purchased. A hefty little blighter it is.



They recommend a multi stage approach to the baking process. This simply means that you gradually cover the pie in foil, then uncover it again, so as to stop the various bits of crust burning and ruining it.

Start off by wrapping the edges in foil



Bake at 375°F for 20 mins

Wrap the whole thing in foil



Continue baking at 375°F for a further 40 minutes.

Now uncover the pie



Bake for another 10 to 20 minutes uncovered at 375°F again. At this point, the pie crust will rise, and the pie will start oozing loveliness everywhere.



Then comes the real test, for the proof of the pudding (or the pie) is in the eating.

The crust is very thin and quite light. It is very buttery, which is typical of pie crusts used in America for savoury pies. It's not bad, but not quite what I like for meat pies. You can't really chow on the crust - it's overpowering in a way. A meat pie crust should be easy to eat, and more savoury than sweet (hint - if you find yourself leaving the thick edges of the crust, and don't fancy eating them, they didn't get it quite right), but it is not at all bad.

Inside the pie, is a chicken and veggie filled fiesta waiting for you to join in:



Note the use of several vegetables - including peas. They have correctly grasped the idea that a meat pie should be a complete meal. I am very pro the use of peas in meat pies, it is a splendid addition. They are not over done.

The sauce is thick and creamy, but not cloying. It is very fragrant with Sage and Thyme, which I think goes very well.

On the whole, the pie is sumptuous and filling. While I am not a fan of the pastry used, it is one of the best pies I have had here. I would definitely buy more. It is way tastier than a Marie Callender or :puke Stouffer offering. Next time I am over there I think I will pick up a couple more. At six fiddy each, very fairly priced. One pie will serve two ordinary people (especially with a salad on the side, maybe some taters), or one greedy bastage.
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propforward screwed with this post 06-17-2012 at 07:38 PM
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Old 06-17-2012, 07:44 PM   #5707
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That looks delicious and I dig the multi-stage baking directions.

I'm a big cheater and use store-bought puff pastry for my crust but you've made me re-think the whole affair. Years ago I ginned up a recipe for a potato, leek, chicken pot pie that needs refinement. The crust will be the first place to start.

P.S. Stockholm's is now way-pointed.
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Old 06-17-2012, 07:50 PM   #5708
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Yummmm!
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Old 06-17-2012, 07:52 PM   #5709
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Excellent review
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Old 06-17-2012, 07:58 PM   #5710
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What do you think of the pasties at Milda's?
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Old 06-17-2012, 08:04 PM   #5711
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Haven't tried them. Where is that? Sounds like I should try them.
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Old 06-17-2012, 08:25 PM   #5712
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Quote:
Originally Posted by Bimble
Years ago I ginned up a recipe for a potato, leek, chicken pot pie
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Old 06-17-2012, 08:56 PM   #5713
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I loves me a good pot pie. Or a pastie. But......lima beans?
-K
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Old 06-17-2012, 09:01 PM   #5714
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I wondered about that. However, they did not spoil the over all enjoyment at all. Sometimes trying a different ingredient is a good thing. Lima beans bring good stuff to the culinary party.
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Old 06-17-2012, 09:03 PM   #5715
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Also, I don't understand why "pot" has to be added to the description of meat pies. However, as long as they are jolly tasty, I can live with adding the word "pot".

Only the word, mind.
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