Got it…I am moving on, 
:hug:
Ingredients
Hairy Bikers’ Steak And Ale Pie - What You Need:
900g stewing steak, diced
25g flour, plus extra for dusting
100g butter
2 onions roughly chopped
2 cloves of garlic, roughly chopped
2 medium carrots, roughly chopped
150g button mushrooms
2 sprigs fresh thyme
400ml good-quality ale
500ml beef stock
Salt and pepper
1 egg, beaten for glazing
300g ready-made rolled puff pastry
Method
Preheat the oven to 220°C/428°F/Gas Mark 7.
Pour flour into a bowl and season well. Coat the meat with the seasoned flour.
Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.
Add the vegetables, herbs, ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 1 hr. When cooked, season, add the remaining butter and pour into an ovenproof serving dish.
Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
Bake in the oven for 20-30 mins until the pastry is golden brown on top.
This with mashed potato peas and carrots yum.
Hmm … now that sounds nice and within my abilities.
Have you been watching his American 24 hour cleanups of bad restaurants, how are they even allowed to operate, over here we have inspectors that give out star rating so people know how clean a place is and the food is properly stored. In the USA they seem to be able to have kitchens that i wouldent feed my dog from.
Surely they must have Health Inspectors the same as over here?
Have made it its great, got there book love there recipes.
Bakerman, have to confess I love making fruit pies. I also have to confess that I am absolute rubbish at making my own pastry (hands too warm) so only use frozen sweet shortcrust, which of course makes me a cheat by saying “I love making fruit pies”. God, thank you to whoever it was that invented JusRol!!
Still, the finished product never screams “You didn’t really make me” as I take that beautiful golden pie out of the oven and later serve it with whipped cream, ice-cream or custard (again, all shop bought!). HWMO certainly never complains. As far as he is concerned, it’s home-made by his clever wife who is great at making fruit pies!.
Today’s Food Code, like the original 1934 document, is a voluntary set of regulations, not federal law. It’s still up to individual states to write their own food safety rules, although most states align their regulations closely with the recommendations of the FDA.
To make things more complicated, restaurant inspections are often conducted by city or county officials, not state regulators. In those cases, it’s the local health authorities who write and enforce their own food safety regulations. In Denver, for example, the city is actually older than the state, and it governs itself under the law of “home rule.” Food safety regulations are written into Denver’s municipal code, but they are updated every few years to closely follow state laws and federal guidelines.
This is all I could find.
I often wonder where the saying “As American as Apple Pie” originated from.
I know that the famous Bramley Apple was first grown here in England by a young girl called Mary Ann Brailsford between 1809-1813 when she sowed two apple pips and grew the very first Bramley Apple Tree.
So the Apple Pie is ours! LOL.
Crumbs, I’m lost. It all sounds very confusing.
the first recorded recipe for apple pie was written in 1381 in England, and called for figs, raisins, pears, and saffron in addition to apples
Well you live and learn … fascinating though isn’t it.
Well, there are literally billions of restaurants here and, unfortunately, some people just let them go. Once they’re caught, however, the restaurant has to come up to code or be shut down.
Hi John, as others have said, over here any establishment,
Restaurants, Cafes, Pubs, Hotels even supermarkets. Absolutely any establishment selling and serving food has to be inspected and graded, be it seating or take-away, Once they are graded, a certificate is given and must be displayed on the door or in a prominent position on the front window so it can be plainly viewed by customers.
A grading 0-5 depending on the results from a thorough inspection by our Health and Hygiene inspectors, is then awarded to the establishment being inspected.
Grade 0 - Urgent improvement is necessary
Grade 1 - Major improvements are necessary
Grade 2 - Improvements are necessary
Grade 3 - Generally satisfactory
Grade 4 - Good
Grade 5 - Very Good.
Regardless of the result, they must still display that certificate and aim to get a higher grade upon the next inspection.
I personally wouldn’t enter a place that didn’t display a Grade 5!!
Just wanted to add that when my brother built his own Restaurant here, he called in the Health and Hygiene department and they worked alongside him with every aspect of the open kitchen area where every customer could see the chefs at work. My goodness, it cost him a fortune, but… it was the only restaurant that, once they had made their unannounced inspection in their white coats and hats every time, they always sat down and had a meal!!
(they were so strict they used to put cocktail sticks between the tiles on the kitchen, serving and restaurant floors to ensure they had been cleaned properly). Thankfully, they had!!
Is this the one, Blue:-
DIVINE PIE
Ingredients
4 x eggs
2oz x butter
1 x cup white sugar
1 x cup desiccated coconut
¼ x cup plain flour
¼ x teaspoon salt
¼ x teaspoon baking powder
1 x teaspoon vanilla essence
2 x cups milk
Method
Put all the ingredients into a large bowl – mix well – then pour into a greased pie dish. Bake in the middle of oven (Gas 375f or Electric mark 5) for about 1 x hour.
When it is cooked – a crust will be on the bottom, custard in the middle, and coconut on top.
Don’t know how it does that – but it does!:-D:-D
I think his problem with me is that he stated things that were simply not true and I called him on it.
Just to be clear, I have no beef with Americans. My wife is one as are my in-laws.
And some of the most memorable meals I’ve had have been in the USA.
No, I don’t recall ever hearing about any “one bowl” crust and custard dessert.
That is IT Silver, you are such a sweetheart, thank you so much. It is now copied…Yes, I remember the coconut on top. Oh it is sooooo delicious and easy as PIE…
Blue x
Never heard of that one before.
It sounds easy peasy and quite nice… I love coconut.
Thanks Tabby.
Any discussion about restaurants in the U.S. being filthy is a flat out lie. The simple truth is that City/County health inspectors would never tolerate such.
It is also true that inspectors can not be everywhere at once and sometimes they do actually catch a restaurant with serious violations. These are promptly shut down and a heavy fine imposed.
That Gordon Ramsey character likely staged his show for a U.K. audience. :twisted: