Funny how tastes change and some crap stuff seemed to taste so good back in the day. I still remember a vesta my mum made as the best Chinese meal I've ever eaten.
Also Frey bentos. My 70's memory is of lovely layers of flakey pastry and juicy prime beef. I last had one in the mid 90's - the pastry was like the flaps of a week old corpse and I'm sure it was grizzly dog/cat food underneath:-(
... with swear words.Alphabeti spaghetti
'...flaps of a week old corpse'Funny how tastes change and some crap stuff seemed to taste so good back in the day. I still remember a vesta my mum made as the best Chinese meal I've ever eaten.
Also Frey bentos. My 70's memory is of lovely layers of flakey pastry and juicy prime beef. I last had one in the mid 90's - the pastry was like the flaps of a week old corpse and I'm sure it was grizzly dog/cat food underneath:-(
Your dentist, I would imagine…Don’t know if already mentioned anyone remember this stuff
Brilliant- double like :-)Domalino’s looking well.
Preferred the Bodkan
I've still got 20 Frey Bentos in the loft I bought during lockdown.
Minced beef and Cheese Onion.
We went through a few but the kids won't have it.
Let's see if they eat it when the apocalypse comes and they are fucking starving.
Still another 12 monts on the sell-buy dates, so there's still time, judging on recent events!!
Also got 20 jars of Sutherland's beef paste that will last until 2024.
No, just an aspiring young poet'...flaps of a week old corpse'
There's an image that will take some shifting. Do you work in the advertising industry by any chance?
Go with your instincts mate, they’ve changed, those steak pudding things are pretty much the same (even the ‘world renowned Hollands’) , years ago they had loads of meat in them, had one a few years ago and it was just as you described your pie, I ended up cooking off a load of minced beef and onion and adding it to the suet, watery gravy and a few tiny morsels of cat meat to make it palatable.I was one of their biggest fans. I have ate too many to count on my days on the Railways. Easy to cook and no plate needed!
I had a steak and kidney last week.
Jesus they have gone down hill. I know many would argue they were never that good in the first place, but i loved them.
I don't know what to say about last week. To start with the pastry used to puff up and go crispy. This sorry pie cap resembled a slightly thick blancmange. So as you would imagine, there was never going to be a crispy top.
I normal flip the lid off when cooked, stir the contents and add a dash of salt and vinegar. Replace the lid and tuck in straight from the tin.
Trouble is there was hardly any contents to stir. There was a few bits of kidney and some strands of beef. The gravy (and i use that term loosely) was clear and watery.
I'm trying to reassure myself it was a one off batch problem, so i will try again.
If the next is the same, my time with these pies will be over... :(