He knows that with a hefty wedge of Pork Pie, a good dollop of mustard, and a few gherkins, I'm in heaven.
But whilst eating the above yesterday I realised something that's been gnawing away at my gastronomic conscience for many years; and that is, that it HAS to be ENGLISH MUSTARD. Pukka Colman's made with pukka powder, and mixed by hand.
This bloody French stuff (which is perfectly OK with most things) just doesn't do the job.
43 comments:
You're correct, but then again, the French can't do pork pies either?
They do make 'Paté en croute', which is kinda similar, but nothing beats a pukka Pork Pie.
A perfect pukka picture!
Greetings Maria x
As you can see, I've been lunching alone. Trying to get everyone together for lunch has proved impossible, so this was my solution.
Or was it that you just wanted to keep the whole pie to yourself?
That too. I've just had another wedge for my breakfast.
One never dines alone on the terrace here - far too many bally flies! Enjoy that pie.
As soon as the sun shines... out they come! It'll be Wasps and Hornets next.
I am from Leicestershire, and we always had pork pie for breakfast on Xmas day with Branston pickle and brown bread and butter. I still do….yummy. Never have them at any other time of the year …..if I started I would not stop and they are not exactly " diet food" !!
We have pork pie for tea once a week, part of my weekly menu. And alway Colmans mustard of course.
Colmans blows your nose off, dosen't it? I think the English made it to prove to Johny Foreigner that we could take it without our eyes watering - like not sneezing with snuff, or being able to eat a Vindaloo and pretend we are enjoying it. Now we are a nation of namby-pamby Dijon-eaters. This is why the French make us queue for 48 hours to get in.
Don't you have any Coleman's English mustard there? You'll have to get him to bring you some next time!
Tom beat me to it ....... it DOES blow your nose off and clears out the sinuses !!!! ...... but, the perfect accompaniment to the good old Melton Mowbray.
...... if I want a milder, French mustard experience, I do like Grey Poupon wholegrain mustard as well. XXXX
It has to be the Colman's powder mixed into the cheese sause for 'cauliflower cheese'. Tame French stuff is OK for pumping up mayo.
Has anyone eaten a PUKKA Pie that I see on the hordings around football pitches?
I have to admit to partaking in a Pukka steak and kidney pie and I LOVE them !!!!!! ....... They are my secret obsession which I don't usually admit to but they are delicious ! I hope that Cro will still speak to me !!!!! XXXX
You can't always get the powdered form over here, just the tubes or jar, and I do so love mixing it with my little mustard spoon in my little mustard pot. I always add some to cheese sauce too (with a little grated nutmeg)
We found one on Saturday that did "cut the mustard"...
Tasted like Coleman's too!!
SuperU's Bien Vu Dijon...
Reet pokey stuff...going to get us some later!!
And, pray, why haven't you made your own hand-raised Melton Mowbray....very good for the hands raising that lardy pastry!!
I get my son to bring over a couple of packs each year, so I always have some. Although I must admit to using shop bought ready made more often than the real thing.
I don't think we have a Super U around here.
I have made my own Pork Pies, but found getting the jelly into them very tricky; in fact I totally failed. I might try again this winter.
A good pork pie is only milimetres away from a great scotch egg
Branston would be perfect with a good Pork Pie.... better even than mustard maybe!
Delicious... what a good idea. If I was back in England I think I'd do the same.
I've just been given a selection of very fancy French mustards, I have a feeling that they'll all be 'average'.
No, I have got some, it's just that I'm lazy.
It's that initial kick that I love. Grey Poupon is good, but Colman's is always the best.
We had pork pie for lunch yesterday, I like those with a thick, crispy crust - terribly fattening, but worth it. English mustard is a must.
They are natural cousins. Two brilliant British inventions.
I'm sure I've put on weight after just that one. Diet when everyone has gone home.
A pork pie is a rare treat for me as I'm always mindful of trying to keep the calories and fat content down, boring I know. But I had an absolute corker at a pub quiz evening recently, made by a local butcher. It had some subtle spice added to it and was top notch. Makes it difficult to stop at one piece though.
Jean
Cro, you haven't answered Potty's comment where I admitted to a culinary faux pas !!!! I need absolution !!! XXXX
Wonderful story.
We are very lucky that we have a Bobby's British Shop only two tram rides away. Other staples apart from mustard include Tate & Lyle's black treacle, PG Tips tea, and Quaker Oats porridge.
Colmans have recently introduced a mild version of the real thing for wimps.
My son also brought over several packs of Pork Scratchings..... maybe he's after his inheritance!
I've not heard of them.... I've been out of the UK for a long time. However I did hear that Chelsea's meat pies are the very best in the Premier division; but they do cost about £5.
A Brit Shop did open up for a while near here, but it was so badly run that it closed very quickly. Shame.
Although Coleman's mustard is available at my local grocery store, I have only tasted it in the UK. This is an easy situation to remedy soon.
I discovered something the last time I bought my usual jar of Maille mustard. The fine print on the label revealed that it was made in ... Canada. I began to examine labels on other brands of "French" mustards and discovered the same provenance.
I don't usually put on my reading glasses when buying my usual products. Now I am wondering if other mysteries are lurking on the shelves.
Best wishes.
We have a branch of Iceland Overseas in the next town, and they sell all sorts of goodies, and have an excellent range of Waitrose goods too. Can't say I've seen the powdered Coleman's mustard, but they do have the larger jars - better than nothing!
I am an obsessive reader of labels. If you mix your own mustard there are just two ingredients; mustard powder and water. If you buy a jar of ready made mustard there are probably 20 ingredients. Frightening.
Don't pack the meat in too tightly...and leave a larger central hole than you think you are going to need...make four little pillars of minced pork to support the lid...and four airholes at the sides of the top...fill hot and fill until it comes out the airholes!
Growing up as a child in hot Arizona we never had mayo on our sandwich only mustard. So I am a huge fan of different mustards.
So I understand your love of a certain mustard with the wonderful pork pie !
Now I must look up what the certain pie looks like.
cheers, parsnip and thehamish
Totally with you on the whole powdered English mustard thing Cro, although I prefer pork pies with proper homemade piccalilli.
As a small child, it was always my Sunday job to prepare the mustard. I've loved it ever since.
At home when I was young we had a tiny little spoon/dish combo that I had to use to make the mustard from powder....I loved using that dainty little spoon!
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