I'm afraid I still use IE6 and Vista, which both have an offal filter. Sorry

#But chittlins, I believe are a bit close to what the French call Andouillettes - and though I'm Euro enough to admire and enjoy the notion of 'nose to tail eating' as a non-vegetation - both of those are a bit too far south on the animal for me.

Well prepared kidney, cleaned, strings removed, - lambs by preference but calf is good, work up to beef - Dijon, splash of sherry - in pastry or on a toasted, olive oiled slice of fresh out the oven bread, sprinkle of parsley. View of the sea, Blanc de Touraine or Minervois

Oh sorry, did I type that aloud, what were we talking about?

Hungry now.

I'm practicing by consuming all available flavors of 'tastykake' pies during my training rides. Not quite like homemade but better than most of the mass-market pies. They even come in little 'pie-pans'.

Everywhere I go, I see French, Italian, Mexican, Chinese, Thai, Indian, Greek, Puerto Rican, Cajun, Creole, German etc. restaurants, but I can't recall once ever seeing a British restaurant. I think I'm beginning to understand why.

[QUOTE=BluesDawg; I can't recall once ever seeing a British restaurant. I think I'm beginning to understand why. [/QUOTE]

And we used to get on so well!


(Simon Hopkinson, Nigel Slater, Gary Rhodes, Rick Stein)

Ok... I'm up to twelve miles, half of which are up hill. The other half can be fun, though. I'm hoping to get the other three added either this week or next week.

Then...

I'm going to put this together:
https://www.bonappetit.com/recipes/20...-currant-glaze

I especially like the last two words under "Assembly". My mother always told me to follow the recipe exactly.

You may be right- I see plenty of US restaurants over here- There is a McD's in every town- KFC is almost as prevalent and Starbucks is getting a foothold.

If that is American Cuisine- I'll stick with the "Pie and Mash" shops we have in London. And they are definitely not to every-ones taste- Especially when they get served with "Jellied Eels and Liquor" (The liquor is not alcoholic but it does take the lining out of your stomach.)

From the website for the invitational ride I'm doing that day:

Mennonite meal (traditional chicken & noodles, vegetables, homemade bread, pie, and drink) available at additional charge.

I've already paid the "additional charge."

Eat just one Banger and you'll never do it again Nasty!

Bangers(or the ONE I had) is like a sausage link in which they left out the seasonings. Very bland.

We seem to be getting onto allsorts of Food here so just to remind you.

Er, no. A banger is simply a colloquialism for sausage. So some will be good, some will be bad, some more seasoned than others etc. etc. There's no special banger recipe.

I don't blame you. I'd just as soon live off of a diet of Ensure as eat a steady diet of corporate fast food.

Can anyone help this poor unfortunate historical illiterate?

How did the third Saturday of September become 50+ pie day rather than the more widely traditional March 14th? Can anyone tell the story?

Denver started a poll back in '06 and that was the date agreed upon, democratically and without a recount.

George - I suspect it was in part due to the fact that in many parts of the country, 3/14 does not usually have riding weather/clear streets, at least for the non-hardcore amongst us. AZ notwithstanding

Actually, I can't recall why the 3rd Saturday in September was chosen, except that March 14 would be a VERY iffy day for a ride in Colorado.

Most likely because we thought of it the 2nd Saturday in September!!

And, to think there was a rational basis for the choice - in the 50+ forum - is simply wishful and outrageous thinking.

Odd timing for this thread, I was looking at this: https://www.saveur.com/article/Recipe...-and-Bacon-Pie a short while ago. Just looking at alternatives to Shepherd's Pie, which I love.

Since this'll be my first official pie day, I'll honor it traditionally with a sugarless cherry pie.

Brad

Now that disapointed me. I was bought up on Bacon Pud but it was nothing like this. Bacon and Pork Stuffing meat rolled into a Suet Pastry roll and steamed for hours. Didn't need anything else except the veg and I haven't had it for years. After WWll over here most food was in short supply so you made the most of any meat that you managed to aquire. That Suet Pastry went into a lot of things- Or rather around it- and Treacle pudding- Jam roly poly and the best of all Spotted dick.

https://britishfood.about.com/od/regi.../r/Pudding.htm

Wish I hadn't started this thread now- I am starving again.

Do I have to stop and buy pie for it to be an official pie ride? I'd much rather bake my own - the bought pie options are slim on my ride routes.
Lot's of good ice cream options tho! Maybe I'll have my ice cream before I have my pie. :-)

Creativity reigns on the 50+ solutions to the pie ride logistics. If you bake your own, you must send me a piece. Yum!!

It certainly can be iffy in Ohio that time of the year

Stapfam,
When I was a little girl, my "Dundee Dad" used to make us Clootie pudding. I didn't really find it all that appealing, what with the suet, but he was so excited in making it we ate it as we didn't want to let him down!

Kidney Pie???

Growing up in a Hungarian household, I remember eating and liking hurka(sp). As I got older I found out it was a blood sausage.

Just thinking about it makes me sick.

For those of us in sunny FLA, the official pie that day is key lime. Real Key lime, not the store-bought kind.