On 23/08/2017 at 14:50, Colin B. Flaubert said:

It involved a hungover employee feeling the after effects of a night's revelry while near the meat vats. All foul scuttlebutt no doubt, but it left me leery of pies sold at servos.

Yo bin drinkun boyoh ?

I haven't had a pie at the footy in years. If I do get food, it's the schnitzel roll in the AFL Members. 

I miss the good ol days of $6 for a pie chips and Powerade. 

New salary cap at Collingwood - performance based.

  On 23/08/2017 at 04:49, Demonland said:

I've been eyeing the 4 and 20 Beef Chilli pie the past 2 months but haven't dared messed with my hotdog and dim sim pre match ritual. I can't change it up this deep into the season with so much on the line.

 As that annoying kid says in that ad: why not have both? ?

I thought this thread would be along the lines of "... and the dees are into $1.52"

 

Now onto some pie advice from a life long pie expert.

Basic advice first. Avoid 4 n 20 as their pastry is tasty but the filling is too questionable.

Pie face make possibly the worst pies ever made anywhere except by first year chefs in pie university (who drop out half way through the first year).

If you're forced into a pie from a convenience store, Mrs Macs are passable.

Pies at the footy -- avoid, why reward the rip off merchants.

Always avoid anything labelled as "gourmet" as they are always one of (a) not good enough to justify the price, (b) have TOO MUCH chunky meat -- I want a pie, not a beef wellington, (c) pastry is flaky as buggery, (d) strange flavour combinations.

The best pies come from unheralded local bakeries. Things to look for:

Small surface area on top and high sides -- always overcooked

Top flaking like all get-out while it's still in the warmer -- avoid unless you want the thing to dissolve into a shower of pastry flakes all over you

Brown and dry while still in warmer -- avoid

Top is bulging up -- avoid, gravy is too sloppy

Look for low sides, flat top, still some yellow on top, good mix of mince and gravy inside -- not too much gravy (don't want it sloppy) -- and about $4 in price.

As to how it tastes, that's what you won't know until you try, obvs. But when you find a good one, reward the bakers by going back again and again.

 

 

Bonus: If you're into mince pies at christmas, save time and money and buy coles brand. Good pastry, filling, taste, price point, and no icing sugar. Avoid anything "gourmet" or from fancy bakeries as they always miss the mark on one of those things.

Oh yes -- Big Ben are good pies (or were last time I tried them).

Fair enough, makes sense. All for the bakery pies as well to be honest, not enough taste in a Four N Twenty anyway.

  On 23/08/2017 at 13:23, McQueen said:

I got violently ill from a Jesters pie I ate in Kalgoorlie a few months ago. It actually had a lump of bone in it the size of my thumb.

Gourmet pie they reckon. Never bought another.

There wasn't a barber's shop on the second floor of the store which you bought it from?

  On 23/08/2017 at 22:55, Mazer Rackham said:

I thought this thread would be along the lines of "... and the dees are into $1.52"

 

Now onto some pie advice from a life long pie expert.

Basic advice first. Avoid 4 n 20 as their pastry is tasty but the filling is too questionable.

Pie face make possibly the worst pies ever made anywhere except by first year chefs in pie university (who drop out half way through the first year).

If you're forced into a pie from a convenience store, Mrs Macs are passable.

Pies at the footy -- avoid, why reward the rip off merchants.

Always avoid anything labelled as "gourmet" as they are always one of (a) not good enough to justify the price, (b) have TOO MUCH chunky meat -- I want a pie, not a beef wellington, (c) pastry is flaky as buggery, (d) strange flavour combinations.

The best pies come from unheralded local bakeries. Things to look for:

Small surface area on top and high sides -- always overcooked

Top flaking like all get-out while it's still in the warmer -- avoid unless you want the thing to dissolve into a shower of pastry flakes all over you

Brown and dry while still in warmer -- avoid

Top is bulging up -- avoid, gravy is too sloppy

Look for low sides, flat top, still some yellow on top, good mix of mince and gravy inside -- not too much gravy (don't want it sloppy) -- and about $4 in price.

As to how it tastes, that's what you won't know until you try, obvs. But when you find a good one, reward the bakers by going back again and again.

 

 

Bonus: If you're into mince pies at christmas, save time and money and buy coles brand. Good pastry, filling, taste, price point, and no icing sugar. Avoid anything "gourmet" or from fancy bakeries as they always miss the mark on one of those things.

Who'd have guessed Bill Brownless was a Demonlander?!

  On 24/08/2017 at 00:35, Colin B. Flaubert said:

Who'd have guessed Bill Brownless was a Demonlander?!

No Colin, Mazer was Ted Fidge or was that Simple Simon?

  On 24/08/2017 at 00:41, ManDee said:

No Colin, Mazer was Ted Fidge or was that Simple Simon?

Ted Fidge was a fair unit back in the day. I didn't realize he had hit the pies post retirement to such a Brownless like/Jarmanesque level.

  On 23/08/2017 at 22:55, Mazer Rackham said:

I thought this thread would be along the lines of "... and the dees are into $1.52"

 

Now onto some pie advice from a life long pie expert.

Basic advice first. Avoid 4 n 20 as their pastry is tasty but the filling is too questionable.

Pie face make possibly the worst pies ever made anywhere except by first year chefs in pie university (who drop out half way through the first year).

If you're forced into a pie from a convenience store, Mrs Macs are passable.

Pies at the footy -- avoid, why reward the rip off merchants.

Always avoid anything labelled as "gourmet" as they are always one of (a) not good enough to justify the price, (b) have TOO MUCH chunky meat -- I want a pie, not a beef wellington, (c) pastry is flaky as buggery, (d) strange flavour combinations.

The best pies come from unheralded local bakeries. Things to look for:

Small surface area on top and high sides -- always overcooked

Top flaking like all get-out while it's still in the warmer -- avoid unless you want the thing to dissolve into a shower of pastry flakes all over you

Brown and dry while still in warmer -- avoid

Top is bulging up -- avoid, gravy is too sloppy

Look for low sides, flat top, still some yellow on top, good mix of mince and gravy inside -- not too much gravy (don't want it sloppy) -- and about $4 in price.

As to how it tastes, that's what you won't know until you try, obvs. But when you find a good one, reward the bakers by going back again and again.

 

 

Bonus: If you're into mince pies at christmas, save time and money and buy coles brand. Good pastry, filling, taste, price point, and no icing sugar. Avoid anything "gourmet" or from fancy bakeries as they always miss the mark on one of those things.

Great advice there! Gonna have to save this. Give me a Beechworth Bakery Ned Kelly pie any day! Only a yearly occurrence unfortunately for my annual trip up to Bright.

  On 24/08/2017 at 00:33, Colin B. Flaubert said:

There wasn't a barber's shop on the second floor of the store which you bought it from?

It's not the Kalgoorlie it used to be in that regard - assuming I'm catching your drift..

I think he means Sweeney Todd, not Sweaty Tart.

My votes for best meat pie experience

3. Holbrook Bakery

2. Heritage Bakehouse Milton

1. Grays Bakehouse Kerang.

Pie of choice around Melbourne is Routleys.

 

Is this a puff piece?

  On 23/08/2017 at 12:49, Colin B. Flaubert said:

Since they deregulated the pie industry, it's understandable why they sell them for $2. It used to be mass production lines had to use genuine mince. Now they can use Fat Cat's rotting corpse (with overalls and pork pie hat) if they so choose.

I heard a rather unsavoury story once from a co-worker who claimed to have worked at Four n' Twenty. I tended to go for bakery cooked pies after that.

Plus, they taste like [censored].

  On 24/08/2017 at 05:17, tilly18 said:

My votes for best meat pie experience

3. Holbrook Bakery

2. Heritage Bakehouse Milton

1. Grays Bakehouse Kerang.

Pie of choice around Melbourne is Routleys.

 

Routley's are rubbish. I've dealt with them at a wholesale level and their products are terrible and even worse customer service.

That's just my 2 cents (or is that 2 dollars?)

  On 23/08/2017 at 08:15, Abe said:

Always a fan of the footy hot dogs 

I was, until I was asked at Subiaco last year to pay for a hot dog at the ridiculous price of $12!!! All it was was a plain bun and one frankfurt.No extras. Found another outlet for $6.

 

 

We should all bring a cheese platter and leave the cheap pies for theCollingwood kids who's parents spend all their money on ice .

  On 24/08/2017 at 09:28, Biffen said:

We should all bring a cheese platter and leave the cheap pies for theCollingwood kids who's parents spend all their money on ice .

And by 'their' money, you mean taxpayers' money, right? 

  On 24/08/2017 at 09:28, Biffen said:

We should all bring a cheese platter and leave the cheap pies for theCollingwood kids who's parents spend all their money on ice .

But it's winter? Who needs ice?

If they weigh a whale at a whaleweigh station, where do they weigh a pie?

Anyone from Ballarat on the board ever eat a Chittick's Pie? I remember everyone on their ads being very jolly but could never work out if it were their pies were any good.

Perhaps this could be moved to the No T$ No BS thread?

  On 24/08/2017 at 11:22, dieter said:

If they weigh a whale at a whaleweigh station, where do they weigh a pie?

You can see yourself out.