SC - Naked Chef
upsxdls_osu at ionet.net
upsxdls_osu at ionet.net
Wed Mar 28 11:39:13 PST 2001
Funny you should mention him. My friend from Norwich, UK, was telling me about
a leg of lamb he made on his show a couple of weeks ago. She said she liked
him. But he stole my roasted leg of lamb recipe! When she described what he did,
it was *exactly* the way I've roasted mine for longer than the guy could see
over the top of the stove! What nerve.
Liadan
On Wed, 28 Mar 2001 11:01:48 -0800 you wrote:
>
> Oh, I've heard of Stargazy pie all right, I think I've heard of it in terms of
> Wales and Cornwall, but if I tried to make it I'd be eating all alone. The
"ick"
> factor is really high, but so is the authenticity.
>
> We do a lot of "Shepherd's Pie" variants around my house, but generally call
them
> X-herd's pie where X equals the meat animal used. Chick-herd's pie, etc.
> Fish-herd's pie? Yippie-ki-yi-yay, git along li'l escallop! ----==== <}
>
> Another pie I like is one I got from the Scottish Women's Rural Society
cookery
> book called "Cornish Pie." It's just one pound each chopped up mutton [or
lamb],
> apples and onions inside a two-crust pie. I don't know how much lamb they're
> getting in Cornwall these days :-( but it's very tasty pie.
>
> No, Rick Steinman does not seem to be on USA television, we will have to write
to
> the Food Network and bug them to get us some new UK faces besides "The Naked
> Chef" who frankly doesn't do a thing for me. Maybe the show is unchallenging,
> maybe he's too young or just not naked enough <g> I did expect better from the
> producer of my beloved "Two Fat Ladies."
>
> Selene
>
>
> > << It looks like the brother of a recipe i have called Seafood Pie. It's a
> > variant of Shepherd's Pie. >>
> >
> > There is a pie called "Star-gazie Pie" which my mother told me of (I've
never
> > eaten it). It is served in South Wales at least, and I'm not sure if it's
> > also served in other parts of Britain. It is a fish pie made with whole
> > (cleaned) fish within it, laid side by side. The top crust has holes cut in
> > it and the head and tail of the fish are pulled through the holes from
> > beneath so the body of the fish is "submerged" in the pie and the heads and
> > tails poke through the holes and are above the crust - making the fish
"gaze"
> > at the stars - at least that where I'm assuming the title came from.... Has
> > anyone else on the list heard of this pie? I wonder about the origins of
> > it....
>
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