NorfolkChris wrote:I would like to do this but what on earth is liquor?

I'll be coming down the a140 from Norwich and then pick up the a12. Just in case anyone is coming my way. Not sure where the infamous layby is.

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NorfolkChris wrote:I would like to do this but what on earth is liquor?

That confused me last time too. It is actually non-alcoholic, and is a sort of gravy made of eel spunk and river slime

Zed wrote:

NorfolkChris wrote:I would like to do this but what on earth is liquor?

That confused me last time too. It is actually non-alcoholic, and is a sort of gravy made of eel spunk and river slime

MMMmmm sounds..........I think I'll pass on the liquor. Can I have two pies instead

Zed wrote:

NorfolkChris wrote:I would like to do this but what on earth is liquor?

That confused me last time too. It is actually non-alcoholic, and is a sort of gravy made of eel spunk and river slime

Naughty Boy


Real liquor recipe

poldark wrote:

Zed wrote:

NorfolkChris wrote:I would like to do this but what on earth is liquor?

That confused me last time too. It is actually non-alcoholic, and is a sort of gravy made of eel spunk and river slime

Naughty Boy

Propaganda i tell you, the real recipe is eel spunk and river slime!
Or at least that's what t looks like...

If it's the water they were cooked in, then presumably you get scales, bowel residue, and whatever else wasnt cleaned off it? But yes i was confused by the lady serving "would you like liqour?" "no i'm driving" i said Only after when i was told off for not doing it properly, i worked out it was a sort of gravy.

I don't understand why you would put a fish based source on a meat pie.

Think I'll stick to the gravy aswell. ( Meat based source on a meat product)

Meldrew wrote:I've done a bit of rooting around In the past as the old pie and mash subject interests me, and IIRC liquor is traditionally made from the water they cooked the eels in. So using this as a stock it's thickened with flour and with plenty of freshly chopped parsley and other herbs and seasonings to taste. All the traditional pie and mash shops have their own secret recipe.

Why then you'd also want to slosh vinegar as well onto a perfectly good meat pie is beyond me. A couple of splashes of chilli vinegar on your jellied eels is a traditional seasoning too.

I had liquor on my pie and mash on last weeks outing and really enjoyed it, so I'm going for gravy next time.

I'm more concerned about the pie? Being a Pastie muncher I've got used to my meat being encased in a half moon shaped pastry?

as far as I know...it's the water from the potatoes that is added to the liquor

Fishtown Phil wrote:

Meldrew wrote:I've done a bit of rooting around In the past as the old pie and mash subject interests me, and IIRC liquor is traditionally made from the water they cooked the eels in. So using this as a stock it's thickened with flour and with plenty of freshly chopped parsley and other herbs and seasonings to taste. All the traditional pie and mash shops have their own secret recipe.

Why then you'd also want to slosh vinegar as well onto a perfectly good meat pie is beyond me. A couple of splashes of chilli vinegar on your jellied eels is a traditional seasoning too.

I had liquor on my pie and mash on last weeks outing and really enjoyed it, so I'm going for gravy next time.

I'm more concerned about the pie? Being a Pastie muncher I've got used to my meat being encased in a half moon shaped pastry?

Well strictly in the interest of consumer research why don't you bring a few of your "parrsteys" with you and we can evaluate the relative merits of each delicacy!

/quote]

I'm more concerned about the pie? Being a Pastie muncher I've got used to my meat being encased in a half moon shaped pastry?[/quote]

Well strictly in the interest of consumer research why don't you bring a few of your "parrsteys" with you and we can evaluate the relative merits of each delicacy! [/quote]

The survival rate of Pasties would be dangerously low due to the distance and personal dietary requirements of myself on the Saturday as I head for the travelodge in Ipswich? Further pressure would be applied to any remaining stock by Pikey! Especially if he's got access to curry sauce. Any surviving pastie would be at least two days old, spent most of that time under the seat of my scooter enduring fluctuations in temperature! All of the above would put the humble pastie at a comparative disadvantage?