• Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!

Pork Pie Raiser?

People put a whole hard boiled egg in the middle!

I've done one in the past (in a terrine - so not raised as such) dotted through with quails eggs and cranberries. Looked very nice and was lighter than the often too dense commercial pies.
 
Well I gave a good chunk to some friends of ours (English/Bavarian). George said he enjoyed it, I gave him the same critique as I posted in this thread. But this morning I received this:

Don't rush to change your recipe Steve.
Yesterday evening we had a surprise visit from our Normandy friends and I shared out your pie to all four of us. These friends are real "gourmets" and it's the first time that they have tasted pork pie. Their judgment was unaminous 'delicious pastry, firm but not hard and perfect flavouring of the meat filling ! We also served up boiled lamb's ragout - another pleasant culinary surprise. How's that for British fare ?...jojo
So it couldn't have been that bad!
I told you the Brits can knock the French into a chapeau incliné.
S
 
Well done Steve! Some of the worst food I’ve been served up has been in France, but also one of the best meals I’ve ever eaten was cooked by a Frenchwoman in Belgium in a tiny restaurant down a small alley off a tourist area, there were 6 of us and we were all blown away, I put it down to the stock used but then that’s my goto answer.
 
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