Stuff you have made today

[The_Yellow_Ardvark]

My wife used to make a pork pie for Crimbo every year, hasn’t done it for a couple of years, I shall have to have words, it constitutes dereliction of duty

I will do all the Qa on them.

 

[OJCar]

Well not a complete fubar up, but not the best….
I had a feeling it would stick to the tin and it did!!
Springform tins next time and smaller also more seasoning.
Apart from that very nice, it’s not put me off doing more.

Excellent!
Simple development issues.

 

[Melvyn Best]

My wife used to make a pork pie for Crimbo every year, hasn’t done it for a couple of years, I shall have to have words, it constitutes dereliction of duty

Let us know which hospital you end up in

 

[Ton-up]

A butcher near me, now closed unfortunatly, used to make a fantastic pork pie that had a layer of sliced chicken with stuffing on in the middle.

 

[Puglet1]

A butcher near me, now closed unfortunatly, used to make a fantastic pork pie that had a layer of sliced chicken with stuffing on in the middle.

Did he call it a Squark pie?

 

[Turbo]

I detest pork pie, especially cold ones. The thought of eating one makes me feel ill.

 

[Cobbler]

I detest pork pie, especially cold ones. The thought of eating one makes me feel ill.

All the more for the rest of us then

 

[Blue Chips]

I had to replace an oil seal on the rear axle of my Toro 522xi garden tractor, and after hearing stories about the cast-iron hub flanges breaking when using a three-jaw puller on rusted-on hubs, I decided to play it safe and make a bespoke puller to do the job. I cobbled one together from some scrap steel plate and welded a 3/4-16 grade 8 nut onto it. I left much of the hex nut unaltered so that a 1-1/8" box-end spanner could hold the puller while another turns the center bolt.

First version of puller:

It worked perfectly:

However, I'm planning to convert the hubs on both garden tractors from lug bolts to studs-and-lug-nuts to make it easier/faster to change wheels when swapping tyres, installing chains, fixing flats, etc. The first version of the puller would not work with studs, because they would not extend far enough through the puller plate. So I made a new version of the puller that has a cavity to accommodate the hub 'spigot,' which allows the plate to be tightened flat against the hub flange. That will allow the planned studs to extend through the plate, and it should also help to stiffen and strengthen the flange a bit when pulling.

A little quick-and-dirty work with my lathe, mill, and welder, and here's the second version:

Just checking for fit:

I also added a crude, but effective 'thrust bearing' at the end of the center bolt on both pullers. I squared up the ends of the center bolts, bored a 5/16"+ hole, into which an unthreaded portion of a 5/16" grade 8 bolt and a couple of SAE washers are inserted. A little EP grease or anti-seize on and between the washers should help prevent gouging the end of the center bolt and the surface that it's pushing against. I also use EP grease or anti-seize on puller threads, which reduces effort and makes them last longer. I also dressed the weld in the cavity a bit, just for the heck of it.

 

[The_Yellow_Ardvark]

All the more for the rest of ME then

Hmmmm.

 

[MattF]

I cobbled one together

If that's your idea of cobbled together, you're shaming the best efforts of some of us.

 

[Blue Chips]

If that's your idea of cobbled together, you're shaming the best efforts of some of us.

Thanks. This was done mostly by eye and pretty quickly. If I have to get out the micrometer to check measurements, or actually look at the scales when using the lathe or mill, then I consider it 'fabricated' instead of 'cobbled' together.

 

[Morris]

I detest pork pie, especially cold ones. The thought of eating one makes me feel ill.

I find they don't do much for me. Rock hard pastry, jelly of indeterminate origin and no flavour and the crowning glory, tasteless meat just about suitable for dogs. Yes I've had them from Melton Mowbray makers of repute, not impressed.
This takes nothing away from @Beeezer 's splendid creation.

 

[Turbo]

I find they don't do much for me. Rock hard pastry, jelly of indeterminate origin and no flavour and the crowning glory, tasteless meat just about suitable for dogs. Yes I've had them from Melton Mowbray makers of repute, not impressed.
This takes nothing away from @Beeezer 's splendid creation.

You summed it up nicely.
I thought it was just me.

 

[Mick Annick]

All the more for the rest of us then

With plenty of English mustard too please.

 

[Morris]

You summed it up nicely.
I thought it was just me.

you're not alone. Wifey considers them to be an affront to the world of pies. She is from the NE where pies are almost a religion.

 

[bourbon]

I do like a pork pie. The Melton Mobury ones, I don't like, Unfortunately a lot of them have E160 added, which is black carrot juice, used as a colouring. As my partner is severely allergic to carrots. I can't have them that often.

 

[Blobber]

With plenty of English mustard too please.

I try to like them with a good dob of colmans but can take them or leave them really

 

[Agrismith]

I try to like them with a good dob of colmans but can take them or leave them really

Try them with mango chutney. Pork pie or pick nic pie with mango chutney is really good.

 

[Blue Chips]

Well not a complete fubar up, but not the best….
I had a feeling it would stick to the tin and it did!!
Springform tins next time and smaller also more seasoning.
Apart from that very nice, it’s not put me off doing more.

I've been over to your side of the pond a few times over the years, and my experience with pork pies and a few other quintessentially British cuisine items has been mixed. I'm a 'when in Rome' type of guy, so I like to sample all of the local cuisines when I travel. The first time I had a pork pie, I can only describe it as sort of greasy, gloppy, bland gunk, with a crust that would have made a good cylinder head gasket, but I'm not one to give up easily. I think it was my second trip over when I had a wonderful home-made pork pie at a nice B&B that was so good that I asked for the recipe, but was told that it was a 'family secret.' I should have asked for another one and sent it to a lab for analysis.

 

[Pete.]

Commercial/store pork pies are grim. Proper hand made ones cooked by someone who cares about it though are a delight.