I try to make my hubby cook that.
My BIL lives in Mexico. I am not arguing over how chilli is cooked.
Indeed ! That is smart. I would not argue about it either. Men have actually come to blows over that argument.
P.S. I have a great recipe for chili but it requires ingredients not likely to be found in Europe.
Can you squeeze them through the forum?
Ha Ha 
I could but theyâd come out looking like this: 0010111101000101100011010101111011000
Odd pie story. When I was living in the Philippines, I noticed that no restaurant served a decent pie. Their crusts were rock hard, and tasted like cardboard.
Well, I felt that the foreigners (mostly Brits, Aussies and Americans) deserved to have a really good pie.
So, I set up a bakery and started to turn out 7 different kinds of pie. One of them was an egg custard pie. By American standards , quite excellent.
However, one Brit, who bought one of my egg custard pies, came back the next day, and he went ballistic on me.
He shouted that the pie âhad no flavor, and was the wrong colorâ (not yellow enough). I told him that I made pies like any other American, and every American loved them.
Well, he went around town and told every Brit and Aussie he could find, to boycott me. And they did.
Well, there are darn few ingredients in an egg custard pie. Cream, whole eggs, yolks, sugar, vanilla, a dash of salt, and a dash of nutmeg.
Just out of curiosity, what do Brits put in their egg custard pies ? Why would a British egg custard have an intense yellow color? Perhaps a huge amount of egg yolks ? And what about your flavor ?
IMO an egg custard is supposed to be quite mildly flavored and not overwhelmingly tasting of nutmeg.
Please let me know because I still wonder about that guy.
We sprinkle nutmeg on top so maybe that accounts for the colour ? Iâm not really a baker though so donât take what I say as gospel:)
I do make steak and ale pie now and again and itâs a favourite with my family, I always slow cook the beef first then line a pie dish with short crust pastry par bake add the hot beef top with pastry and bake till golden seems to work for me 
Sounds good to me, Summer!
Yes, so do I. That guy made it sound like British egg custards are BRIGHT yellow. ??? Go figure.
I think a lot depends on the eggs used. Sometimes they have really deep golden yolks, sometimes they are quite pale. Problem is - you donât know for sure until you have cracked them open!:-D:-D
Also - some commercially made custards may have food colouring added - especially those from the cheaper end of the market.
Ah Ha. maybe THAT is what he was used to eating, a commercial grade product bought in a grocery store.
This depends on what the hens have been fed.
Like goats milk, tastes different if the goats eat something different.
I like that idea , also. Itâs sure bet that hens in the U.K are fed differently than hens in the Philippines.
The best custard tart I have ever eaten was in Lisbon!!!
Apparently, the monks used to use the egg whites as starch, leaving a surplus of egg yolks.
They are all desserts Bakerman.
Where is UJ, he will eat them for you.
Not if I get to them first
When I saw this thread I thought it was posted by UJ and would be about steak and kidney or pork pies! So shocked that itâs about puddings!
Puddings ? Where did you get that idea ? Puddings are enormously different from pies. That is unless you call apple pie and Lemon meringue pie, puddings.
In English, âpuddingâ is the generic name for âsweetâ or âaftersâ.
Strange use of the language. According to UJ a chocolate cake is a pudding. Anywhere outside the U.K., if you ask a real chef to make a pudding, he/she will make a dessert made of milk/cream, eggs, sugar and some wide variety of flavoring. (Occasionally, a thickener such as flour or corn starch is used.) Thus, you are served a cold, thickened, sweet dessert, like: chocolate pudding, rice pudding, vanilla pudding, butterscotch pudding, etc. etc.
Yorkshire âpuddingâ , sometimes served with roast beef, or prime rib, is about as far from a pudding as you can get.