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The first seven posts of this thread moved from Letters from Hell.

He has never eaten my pork pies. André, one day I'll bring a pork pie to a tasting you attend and you will see what the fuss is all about.

djewesbury wrote:He has never eaten my pork pies. André, one day I'll bring a pork pie to a tasting you attend and you will see what the fuss is all about.

Thanks, I'll look forward to this. If you bring pork pies, I'll bring a bottle of claret.

I'd also like to put my name down for a helping of DJ pork pie. Last (and only) time I was anywhere near a DJ pork pie in London I only managed a few crumbs.

Perhaps we should hold a pork pie and port tasting one day.

AHB wrote:Last (and only) time I was anywhere near a DJ pork pie in London I only managed a few crumbs.

Sorry. That might be because I was unleashed in its vicinity before you arrived. Next time I’ll try to be more moderate in my appetite (but you should know that there is no greater love, etc).

AHB wrote:I'd also like to put my name down for a helping of DJ pork pie. Last (and only) time I was anywhere near a DJ pork pie in London I only managed a few crumbs.

Perhaps we should hold a pork pie and port tasting one day.

Are you aware of this event? I think it could be quite splendid. And I am envisaging pork d'oeuvres. My pork pies are rather peppery, so need to be eaten a little while before concentrated tasting is undertaken - but for this get-together I was thinking of developing a new less seasoned version (in addition, not instead of!) so perhaps that will be OK alongside. I have also been asked if I could produce a take-away pie for Derek's father-in-law. This will be a porktastic night and it would be madness to miss it.

AHB wrote:I'd also like to put my name down for a helping of DJ pork pie. Last (and only) time I was anywhere near a DJ pork pie in London I only managed a few crumbs.

Perhaps we should hold a pork pie and port tasting one day.

[MontyPython]Crumbs?! We used to dream of crumbs; the best we could manage was to lick t'dust off t'floor after t'pie had been in t'room...[/MontyPython]
I too would like to try the famous DJ pies; especially if he made one including black pudding (my favourite pork pie is a locally made pork and black pudding pie, delicious).

That should be doable. I also make a very nice pork and game pie.
We should separate this thread out - maybe it should go under 'Beer, Whisky, Cigars and Pork Pies'!

I don't know what to say … I feel overcome … Thank you everyone, this is a very emotional moment but (unfolds scrappy piece of of A4) I did prepare a few words for an eventuality such as this …
First I should thank my agent, Derek, and, oh er, I need to thank Julian for eating that first pork pie I brought to the Bung Hole so enthusiastically that it afterwards became legendary amongst those who didn't get any … er and of course the people of Belfast —
(slow hand clap begins)

I suppose I could even start taking orders and researching rigid pie shippers. I wonder if a wine bottle shipper can be converted into a pork pie shipper.

Design your business assuming that it grows. Can you make hundreds of PPs a week? What price would make that worthwhile?

Also, you need an affectation. (Well, another.) Link your two professions. In each PP package add something from your academic side. Perhaps an essay question — of course a different one each week. And an ideal answer to the previous week’s question. Or something.

And I remind you that one of our number works for a shipping company (reminder by PM, if needed).

This could really take off. I mean, really.

Should I be offended that there has been no offer of Daniel's Proper Pork Pies (tm) for the Pre-Harvest Tour Tasting?

Are Americans not worthy of a proper pork pie?

Do I need to make a counter-offer of Glenn's Brilliant Barbeque Beef Brisket?

Glenn E. wrote:Should I be offended that there has been no offer of Daniel's Proper Pork Pies (tm) for the Pre-Harvest Tour Tasting?

Are Americans not worthy of a proper pork pie?

Do I need to make a counter-offer of Glenn's Brilliant Barbeque Beef Brisket?

Glenn, I will do my very best! Demand is suddenly booming.

EDIT: Although I said I'd bring one to the next tasting André and I were both at, which could very well be this (apart from our impending Mosel / Rheingau tour in a couple of weeks!)

Daniel, I wonder if you'll be wearing a port pie hat while serving the port pies. You could put the logo of your port pie company on the crown of the hat.

AW77 wrote:Daniel, I wonder if you'll be wearing a port pie hat while serving the port pies. You could put the logo of your port pie company on the crown of the hat.

You wrote 'port pies' instead of 'pork pies'. And by god, I think you've hit on something. Certainly worth a little experimenting. Yes, I can see it now..
Experiments to be undertaken when I return home!

djewesbury wrote:I suppose I could even start taking orders and researching rigid pie shippers. I wonder if a wine bottle shipper can be converted into a pork pie shipper.

I once sent a consignment of emergency pork pies to Paris* using a whisky tube as a protective shipper. They were round, single-portion size pork pies and I believe the arrived intact although the one without the supermarket preservatives was rather fuzzy and green.


*The name of the recipient will remain a secret.

djewesbury wrote:You wrote 'port pies' instead of 'pork pies'.

I think this is a Freudian slip that is completely explainable here on the Port Forum. So now you want to marinate the pork in port? Perhaps you should add some vinegar to make the port less sweet. At least that's how we do it with "Sauerbraten":
http://en.wikipedia.org/wiki/Sauerbraten (But we use red wine). You will taste this one when in Cologne, I promise.

AW77 wrote:

djewesbury wrote:You wrote 'port pies' instead of 'pork pies'.

I think this is a Freudian slip that is completely explainable here on the Port Forum. So now you want to marinate the pork in port? Perhaps you should add some vinegar to make the port less sweet. At least that's how we do it with "Sauerbraten":
http://en.wikipedia.org/wiki/Sauerbraten (But we use red wine). You will taste this one when in Cologne, I promise.

Oh yes! This is exactly the way to do it. The herbs and the other seasonings (secret receipt, etc etc etc) can be marinaded with port. In fact that's how I make a pork and game pie (with venison and rabbit), now that I think of it.
I want to try the Sauerbraten made with the traditional horsemeat. Is this possible?

Yes, you can get it here:
http://www.kleine-glocke.de
But they only open at 4 p.m. so we cannot have lunch there.

AW77 wrote:Yes, you can get it here:
http://www.kleine-glocke.de
But they only open at 4 p.m. so we cannot have lunch there.

Shame. Maybe a little horse snack between lunch and dinner.

So, who's ordering a pork pie then? Nothing will be made until September as I'm not in my kitchen until then. I can do medium or large. I do not do small.

djewesbury wrote:I can do medium or large. I do not do small.

So many jokes.

What is the difference between "traditional horsemeat" and "horsemeat"? Does the former have a more conservative outlook on life?

DRT wrote:

djewesbury wrote:I can do medium or large. I do not do small.

So many jokes.

What is the difference between "traditional horsemeat" and "horsemeat"? Does the former have a more conservative outlook on life?

Traditional horsemeat is labelled as horsemeat. Horsemeat is labelled as lasagne.

DRT wrote: What is the difference between "traditional horsemeat" and "horsemeat"?

Eating traditional horsemeat will make you neigh like a horse. But this side effect is said to last just for an hour.

AW77 wrote:

DRT wrote: What is the difference between "traditional horsemeat" and "horsemeat"?

Eating traditional horsemeat will make you neigh like a horse. But this side effect is said to last just for an hour.

The nicest horsemeat I ever ate was the horse steak I had in Verona, sitting at an outside table as the sun set over the square. No, the horse carpaccio in Venice, sitting at an outside table as the sun set over the square …