Rare OzKiwiJJ Posted September 27, 2020 #4476 Share Posted September 27, 2020 1 hour ago, NSWP said: We always cooked a giant turkey for christmas, bit of an effort but worth it, recent years we did a turkey buffe, the breast. Nice. I've done a rolled turkey breast a couple of times which was very nice, but I prefer cooking turkey on the bone and I like having the wings to eat. Link to comment Share on other sites More sharing options...
Rare MMDown Under Posted September 27, 2020 #4477 Share Posted September 27, 2020 6 hours ago, NSWP said: Does a free range chook taste any different, i dont know, i just get the bbq chook from the supermarket. I think so. I just buy mine from the heated chickens at the supermarket. However, they don't taste as good as free range chickens bought from small producers at markets. The best I've tasted were from a market in Canberra. Of course all chooks used to be free range from a pen in the backyard, when I was young. Then you only ate cook on Sunday Dinner or on a special occasion. Link to comment Share on other sites More sharing options...
gbenjo Posted September 27, 2020 #4478 Share Posted September 27, 2020 11 hours ago, MicCanberra said: I am ducking that one. You are always quacking jokes 🦆🦆 Link to comment Share on other sites More sharing options...
Rare MicCanberra Posted September 27, 2020 #4479 Share Posted September 27, 2020 1 minute ago, gbenjo said: You are always quacking jokes 🦆🦆 just a poultry contribution really. Link to comment Share on other sites More sharing options...
gbenjo Posted September 27, 2020 #4480 Share Posted September 27, 2020 7 minutes ago, MicCanberra said: just a poultry contribution really. OK I will not egg you on .......unless I am feeling a little down. 2 Link to comment Share on other sites More sharing options...
NSWP Posted September 27, 2020 #4481 Share Posted September 27, 2020 (edited) 14 hours ago, possum52 said: We tend to have turkey buffe these days too Les. No waste really and easy to cook. We heard today on the news, there is likely to be a shortage of hams for Christmas. I hope not. Leigh You might have to stock up on cans of Spam Leigh, I don't mind a Spam sambo or Spam and Eggs for brekkie. Do you know the Americans left millions of cans of Spam in the Phillipines and Pacific Islands after WW2, the locals are still eating it, true. Edited September 27, 2020 by NSWP 1 Link to comment Share on other sites More sharing options...
NSWP Posted September 27, 2020 #4482 Share Posted September 27, 2020 (edited) 2 hours ago, gbenjo said: OK I will not egg you on .......unless I am feeling a little down. You mean like your brain is 'scrambled?' 😁 Edited September 27, 2020 by NSWP Link to comment Share on other sites More sharing options...
gbenjo Posted September 27, 2020 #4483 Share Posted September 27, 2020 14 hours ago, NSWP said: Does a free range chook taste any different, i dont know, i just get the bbq chook from the supermarket. I think it is false advertising when they say Free range chickens...you still have to pay for them don't you? 1 Link to comment Share on other sites More sharing options...
gbenjo Posted September 27, 2020 #4484 Share Posted September 27, 2020 5 minutes ago, NSWP said: You mean like your brain is 'scrambled?' 😁 I don't know feather I should answer that. Link to comment Share on other sites More sharing options...
NSWP Posted September 28, 2020 #4485 Share Posted September 28, 2020 1 hour ago, gbenjo said: I think it is false advertising when they say Free range chickens...you still have to pay for them don't you? Indeed and who can tell if they are free range or they lived in cages, don't always believe what it says on the tin, or in this case the carton. Like the RSPCA approved meat, lol. Link to comment Share on other sites More sharing options...
getting older slowly Posted September 28, 2020 #4486 Share Posted September 28, 2020 54 minutes ago, NSWP said: Indeed and who can tell if they are free range or they lived in cages, don't always believe what it says on the tin, or in this case the carton. Like the RSPCA approved meat, lol. The chicken carrying the keys are the live in ones...... the others live on the range.... is that like a stove... does that mean the range ones turn into roasted chickens???? crossing the other side of the road ... I prefer.. eggs over easy.. But the big question is which came first........ lol Cheers Don Link to comment Share on other sites More sharing options...
NSWP Posted September 28, 2020 #4487 Share Posted September 28, 2020 (edited) OK, talking about free range eggs, cage bred eggs, RSPCA eggs. On the cruise ships, they use liquid eggs from a carton in making omelettes, scrambled eggs, so you don't know if you are getting free range or what. Who really cares, I don't, eggs is is eggs. Edited September 28, 2020 by NSWP Link to comment Share on other sites More sharing options...
gbenjo Posted September 28, 2020 #4488 Share Posted September 28, 2020 12 minutes ago, NSWP said: OK, talking about free range eggs, cage bred eggs, RSPCA eggs. On the cruise ships, they use liquid eggs from a carton in making omelettes, scrambled eggs, so you don't know if you are getting free range or what. Who really cares, I don't, eggs is is eggs. Are they always what they are "cracked" up to be ????....the yolks will come thick and fast now...always happy to" shell" out for good "free" range eggs even though they are not free. etc etc Link to comment Share on other sites More sharing options...
Russell21 Posted September 28, 2020 #4489 Share Posted September 28, 2020 46 minutes ago, getting older slowly said: The chicken carrying the keys are the live in ones...... the others live on the range.... is that like a stove... does that mean the range ones turn into roasted chickens???? crossing the other side of the road ... I prefer.. eggs over easy.. But the big question is which came first........ lol Cheers Don That question has been answered. The egg came first, well before the chicken. Birds are descendants of the dinosaurs, and dinosaurs were egg layers, so according to the scientists the egg came before the chickens. Link to comment Share on other sites More sharing options...
NSWP Posted September 28, 2020 #4490 Share Posted September 28, 2020 (edited) I hope I don't end up with 'Egg on my face' for going off topic on the meat pie topic. So back on topic our Batehaven bakery does a 'Tradie pie', egg and bacon of course, probably not free range range though, they would use the cheapest available. Edited September 28, 2020 by NSWP Link to comment Share on other sites More sharing options...
Blackduck59 Posted September 28, 2020 #4491 Share Posted September 28, 2020 1 hour ago, NSWP said: I hope I don't end up with 'Egg on my face' for going off topic on the meat pie topic. So back on topic our Batehaven bakery does a 'Tradie pie', egg and bacon of course, probably not free range range though, they would use the cheapest available. Do tell Uncle Les, how does a quiche become a "Tradie" pie? Link to comment Share on other sites More sharing options...
NSWP Posted September 28, 2020 #4492 Share Posted September 28, 2020 3 hours ago, Blackduck59 said: Do tell Uncle Les, how does a quiche become a "Tradie" pie? I have not tried one but from those who have it is like scrambled egg with chopped bacon, not unlike a small quiche, but more like a breakfast pie, I suppose it was named a tradies pie because they bought them on way to work for brekkie or morning tea, there are variants I am told.. Pity I cannot sample these delicacies, bloody gluten. Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted September 28, 2020 #4493 Share Posted September 28, 2020 3 hours ago, Blackduck59 said: Do tell Uncle Les, how does a quiche become a "Tradie" pie? Quiche usually has a lot of cream in it. Those pies are probably just like standard bacon and egg pies, ie beaten eggs and chopped bacon, without the top crust. Link to comment Share on other sites More sharing options...
GUT2407 Posted September 28, 2020 #4494 Share Posted September 28, 2020 On 9/25/2020 at 12:24 PM, Blackduck59 said: Link to comment Share on other sites More sharing options...
GUT2407 Posted September 28, 2020 #4495 Share Posted September 28, 2020 Latest effort from Ye olde pie maker. Tasted better than it looks, mushy peas and beef and vegetable stew under the potato Link to comment Share on other sites More sharing options...
possum52 Posted September 28, 2020 #4496 Share Posted September 28, 2020 34 minutes ago, OzKiwiJJ said: Quiche usually has a lot of cream in it. Those pies are probably just like standard bacon and egg pies, ie beaten eggs and chopped bacon, without the top crust. My egg and bacon pies are quite different to what you describe Julie. Mine has whole eggs, some chopped onion and chopped bacon with a pastry top. I usually make a family size pie and not individual ones. I have seen similar ones to what I make but individual ones at local bakeries. Leigh Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted September 28, 2020 #4497 Share Posted September 28, 2020 48 minutes ago, possum52 said: My egg and bacon pies are quite different to what you describe Julie. Mine has whole eggs, some chopped onion and chopped bacon with a pastry top. I usually make a family size pie and not individual ones. I have seen similar ones to what I make but individual ones at local bakeries. Leigh I used to make mine with whole eggs but tried whisking them once and decided I preferred it that way. I add onion, capsicum, and sometimes peas. Mind you, I haven't made one in years. I switched to making muffin-sized frittatas when I was trying to lose weight. It's quite funny though, I'd been thinking of making bacon and egg pies recently but hadn't got around to it. I actually prefer them cold so might make either a big one, or some small ones, for lunches. Link to comment Share on other sites More sharing options...
possum52 Posted September 28, 2020 #4498 Share Posted September 28, 2020 2 minutes ago, OzKiwiJJ said: I used to make mine with whole eggs but tried whisking them once and decided I preferred it that way. I add onion, capsicum, and sometimes peas. Mind you, I haven't made one in years. I switched to making muffin-sized frittatas when I was trying to lose weight. It's quite funny though, I'd been thinking of making bacon and egg pies recently but hadn't got around to it. I actually prefer them cold so might make either a big one, or some small ones, for lunches. I have made them both ways over the years but have reverted to making them with whole eggs like my mother did. I made one a few weeks ago. Had it straight out of the dinner for dinner with salad and then cold for lunch the next day. Leigh Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted September 28, 2020 #4499 Share Posted September 28, 2020 I have to get a new pie dish before I can make a big one but I've got four lovely individual pie dishes so might have just make small ones. 1 Link to comment Share on other sites More sharing options...
GUT2407 Posted September 28, 2020 #4500 Share Posted September 28, 2020 One day I plan to try an egg Benny pie in the new tangled machine. 1 Link to comment Share on other sites More sharing options...
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