- Thread starter God mode restorations
- Start date
OJCar
Member
- Messages
- 2,670
- Location
- Lothian & Westmorland
Looks good!
Is this black pepper this time or just sticking with the white pepper?
Beeezer
Things are really chaining for the better….
- Messages
- 926
- Location
- Northampton
For the time being I’m sticking with white pepper.
This is a smaller pie this time done in a spring tin.
I will try a variation once I’m happy with these ones..
OJCar
Member
- Messages
- 2,670
- Location
- Lothian & Westmorland
Dr.Al
Forum Supporter
- Messages
- 2,765
- Location
- Gloucestershire, UK
Having spent quite a while improving my home-made lathe, I thought it would be good to give it a test run to prove I hadn't done anything wrong. It turned out I had, but only in that I hadn't tightened up the pair of nuts that set the preload on the bearings, so it turned smoothly for a while and then started to wobble a little 
. Easily sorted.
Anyway with it running nicely, I started by a quick play (with no particular purpose) with a couple of bits of walnut:
The one at the back was turned with a spindle gouge; the one at the front with two skew chisels. I found it really pleasing that all the bowl making practice last year had obviously paid off: I found it much much easier to turn those spindles than other similar things I tried before.
While I was lathing, I thought I'd turn a few bowls to convince myself I hadn't forgotten how to do it. Again it all went very smoothly:
The biggest one is Brown Oak, the middle one Sycamore and the small one Lignum Vitae (turned out of a bowling ball that had a great big chunk taken out of it so I didn't think it would be much use for anything else). All finished with hard wax oil.
The lathe isn't looking quite as neat and tidy any more
. Easily sorted.Anyway with it running nicely, I started by a quick play (with no particular purpose) with a couple of bits of walnut:
The one at the back was turned with a spindle gouge; the one at the front with two skew chisels. I found it really pleasing that all the bowl making practice last year had obviously paid off: I found it much much easier to turn those spindles than other similar things I tried before.
While I was lathing, I thought I'd turn a few bowls to convince myself I hadn't forgotten how to do it. Again it all went very smoothly:
The biggest one is Brown Oak, the middle one Sycamore and the small one Lignum Vitae (turned out of a bowling ball that had a great big chunk taken out of it so I didn't think it would be much use for anything else). All finished with hard wax oil.
The lathe isn't looking quite as neat and tidy any more
Beeezer
Things are really chaining for the better….
- Messages
- 926
- Location
- Northampton
Shiny Steve
Member
- Messages
- 346
- Location
- kent
julianthegypsy
Member
- Messages
- 4,400
- Location
- Cirencester
That looks gorgeous!I shall stop now ( for a while ) about my pork pie efforts
Just cut the latest one open and wow! (Bragging)
Just perfect, crunchy pastry, perfect jelly and the flavour of the filling!!
Onoff
In the land of the unfinished project I am King!
- Messages
- 13,315
- Location
- Sevenoaks, UK
I shall stop now ( for a while ) about my pork pie efforts
Just cut the latest one open and wow! (Bragging)
Just perfect, crunchy pastry, perfect jelly and the flavour of the filling!!
Can you make a pork pie without the jelly? I hate the stuff. Always have to disassemble the pie and scrape the jelly off.
MattF
Forum Supporter
- Messages
- 18,508
- Location
- South Yorkshire
Proper prep & finishing touches can make a world of difference.
Beeezer
Things are really chaining for the better….
- Messages
- 926
- Location
- Northampton
Just don’t put it in.
Beeezer
Things are really chaining for the better….
- Messages
- 926
- Location
- Northampton
Cheers, surprised myself.
Onoff
In the land of the unfinished project I am King!
- Messages
- 13,315
- Location
- Sevenoaks, UK
Ah! Tbh I always thought it was something that formed as part of the cooking rather than something you deliberately added.
Pouring in the hot very nutritious gravy that becomes a jelly is an essential part of pork pie making, other wise it's tasteless and dry so will the pastry be inside the pie .
Taking the jelly out is like having roast beef & Yorkshire pudding with knife & fork gravy without salt .
Have a read here about pork pies .
Onoff
In the land of the unfinished project I am King!
- Messages
- 13,315
- Location
- Sevenoaks, UK
Pouring in the hot very nutritious gravy that becomes a jelly is an essential part of pork pie making, other wise it's tasteless and dry so will the pastry be inside the pie .
Taking the jelly out is like having roast beef & Yorkshire pudding with knife & fork gravy without salt .
Have a read here about pork pies .
Just no. Even the thought of the texture of it in my mouth turns my guts.
Then do as you as you've always done scrape it off and give it to the cat .
If your don't have one get one , or borrow next doors .
You could also use it as a base for delicious gravies , stews and soups, like we do as it's simply quality jellified stock .
If your don't have one get one , or borrow next doors .You could also use it as a base for delicious gravies , stews and soups, like we do as it's simply quality jellified stock .
Beeezer
Things are really chaining for the better….
- Messages
- 926
- Location
- Northampton
Wait till pie has cooled then add the gelatine / boiled pigs trotters.
I wish you would stop, I still have to lose some weight from Christmas.I shall stop now ( for a while ) about my pork pie efforts
P.s. I like the pastry best, could you make it a little thicker please.
Yes, of course you can. You can also make it without the pork if you’re a vegetarian. It’s known as a pastry.
