Sunday, February 14, 2010

still tweaking my meat pie

(Nov. 30th, 2009)

Still tweaking up that recipe, but thing is: I'd likely never follow it word for word, measure for measure... recipes can sometimes just be guidelines. This is why some writers likely take the time to add such phrases as "however much you think proper"... I don't think it is a case of not knowing but rather a case of letting it be to taste for that particular dish.

--I think I have settled on my fav powdered spice mixture for red-meat pies... 3parts ginger/2 parts pepper/1 part clove.
--for pies I prefer meat cooked first and minced, though cooked and then finely chopped is good too

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