DON"T POST PIES IN MY THREAD THREAD

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Message 1414297 - Posted: 11 Sep 2013, 16:59:29 UTC

Since pies are banned here's the perfect adjunct for a pork pie:


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Message 1414298 - Posted: 11 Sep 2013, 16:59:31 UTC

Homemade Pizza for tea last night, that's a pie, of sorts.

Ingredients: 100g white flour, 50g wholemeal, 50g semolina, 100ml milk, salt, yeast.

Knead thoroughly, flatten onto tray.

Let rise for 30 minutes. Bake at 490K for 10 minutes.

Toppings; grated spam, sliced sausage found in fridge, grated cheese.

Spread tomato puree, add meat.

Add cheese.

Bake at 450K for 12 minutes.

Presto!

Eat with great pleasure!
Life on earth is the global equivalent of not storing things in the fridge.
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Message 1414353 - Posted: 11 Sep 2013, 18:55:48 UTC - in response to Message 1414328.  

I was born, I think. My Gran up to the age of 2 told me I was found under a gooseberry bush ....




I loved to listen to my great-grandfathers stories when I was little:)
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Message 1414385 - Posted: 11 Sep 2013, 19:40:22 UTC

My great granddad always used to tell me stories about how he stole chickens from the Germans in WWII and once he was almost struck by lighting...:)
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Message 1414415 - Posted: 11 Sep 2013, 20:17:34 UTC

How about a fish pie.

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Message 1414504 - Posted: 11 Sep 2013, 23:39:18 UTC - in response to Message 1414048.  

Created. Whether there was any thought either then or beforehand, I don't know, and it's too late to ask. I do know she had been on the pill and her doctor told her to stop to see if it would clear up a medical condition. (It didn't.)


It created another medical condition
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Message 1414535 - Posted: 12 Sep 2013, 2:28:57 UTC - in response to Message 1414298.  

Homemade Pizza for tea last night, that's a pie, of sorts.

Ingredients: 100g white flour, 50g wholemeal, 50g semolina, 100ml milk, salt, yeast.

Knead thoroughly, flatten onto tray.

Let rise for 30 minutes. Bake at 490K for 10 minutes.

Toppings; grated spam, sliced sausage found in fridge, grated cheese.

Spread tomato puree, add meat.

Add cheese.

Bake at 450K for 12 minutes.

Presto!

Eat with great pleasure!

450K?

I agree that DDMMYY makes more sense, but MMDDYY is what most of us do over here, and it's what I'm used to. If I'm naming files on my computer by date, I go YYYYMMDD and append HHMM if necessary.

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Message 1414540 - Posted: 12 Sep 2013, 3:01:16 UTC - in response to Message 1414535.  

Homemade Pizza for tea last night, that's a pie, of sorts.

Ingredients: 100g white flour, 50g wholemeal, 50g semolina, 100ml milk, salt, yeast.

Knead thoroughly, flatten onto tray.

Let rise for 30 minutes. Bake at 490K for 10 minutes.

Toppings; grated spam, sliced sausage found in fridge, grated cheese.

Spread tomato puree, add meat.

Add cheese.

Bake at 450K for 12 minutes.

Presto!

Eat with great pleasure!

450K?

I agree that DDMMYY makes more sense, but MMDDYY is what most of us do over here, and it's what I'm used to. If I'm naming files on my computer by date, I go YYYYMMDD and append HHMM if necessary.


It is calling for 450 Kelvin, which translates to 350F or 176.5C


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Message 1414543 - Posted: 12 Sep 2013, 3:51:46 UTC

Boston Cream Pie... "pie" in name only
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Message 1414560 - Posted: 12 Sep 2013, 5:49:20 UTC - in response to Message 1414543.  

I'd have to agree Angela, though it does look tasty.
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Message 1414573 - Posted: 12 Sep 2013, 7:14:29 UTC

Mmmmm...Smurfentaart...Lisa's favourite!


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Message 1414602 - Posted: 12 Sep 2013, 11:23:06 UTC

Julie

Is that smurfentaart a recipe from those little blue people?
It's good to be back amongst friends and colleagues



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Message 1414607 - Posted: 12 Sep 2013, 11:38:50 UTC - in response to Message 1414602.  

Julie

Is that smurfentaart a recipe from those little blue people?



Yep, one day one of them crawled in my mailbox and left the recipe there:))
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Message 1414628 - Posted: 12 Sep 2013, 13:55:30 UTC

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Message 1414633 - Posted: 12 Sep 2013, 14:33:32 UTC - in response to Message 1414540.  

It is calling for 450 Kelvin, which translates to 350F or 176.5C

Force of habit, i'm a chemist.

Had a similar moment recently when my mother asked me for the recipe i use in my breadmaker, she wanted to try it in hers.
However, i'd spent the day composing the 'Experimental' section of a paper i'm writing.
It was quite late after a tiring day, i typed the recipe out, then read it back and realised i'd phrased it like a scientific paper.
Something like this:
Strong white bread flour (450 g), Wholemeal flour (100 g), Yeast (5 g) and brown sugar (30 g) were combined in a mixing bowl at room temperature. A 30% solution of whole milk in water (125 cm3) was added slowly with mixing until a thick dough was formed.
It was at that i decided it was probably best to go to bed.
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Message 1414666 - Posted: 12 Sep 2013, 16:00:54 UTC - in response to Message 1414611.  

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Message 1414670 - Posted: 12 Sep 2013, 16:07:29 UTC

NOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!

KILL the Smurfs!!! I hate Smurfs!!!


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Message 1414675 - Posted: 12 Sep 2013, 16:25:29 UTC - in response to Message 1414666.  


She bears a striking resemblence to a young woman of my acquaintance - including the blue hair.
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Message 1414685 - Posted: 12 Sep 2013, 16:47:05 UTC

I'm sure she was working in our office earlier today....
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Message 1414724 - Posted: 12 Sep 2013, 18:25:13 UTC - in response to Message 1414543.  

Boston Cream Pie... "pie" in name only

Mmm, yum!

David
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Message boards : Cafe SETI : DON"T POST PIES IN MY THREAD THREAD


 
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