November 2005
We had two entries - a fairly sizey tuna and potato pie made by Lydia, and another "pie" submitted by John. There were no other entries - time constraints were factors on a couple of us not cooking anything. So, with a bit of un-official and pretty unorganised debate, we labeled the November GBC CMA (Chef of the Month Award) a practice run, with the real thing hopefully kicking off in the month of December.
Lyd's pie was - heck, it's diameter might have been that of a 30cm ruler. And you would have to drop your jaw about 10cm to take a bite. The pastry was great. There was lots of, you know, stuff that goes in a tuna and spud pie. basically tuna and spuds. There was probably some spices and perhaps a bit of spring onion. The general consensus on her pie was - presentation, it looked good. Not all of us had it though, so the cosmetics of it are pretty much all I can document. I had the second last piece, and it tasted very nice
John's "pie". It's in quotation marks, because that was what he called it. It was more of a "slice". It was in a fairly deep oven pan - tray - thing, and would have required about 3cm of jaw movement. You couldn't give this one marks on presentation, a) because it was still in the pan it was cooked in, and b) it didn't look over the ordinary. It tasted good though! That is, if you were stuck in the desert somewhere, with nothing to eat, and suddenly this "pie" drops out of the sky, you'd probably be grateful. I haven't got the recipie - but an inside source confirmed that 15 eggs and 2 cans of fish went into the production of the pie - pretty impressive, to say the least. "I tripled the recipie", John told me.
So, all up then, both of the pies were very nice. Last time I looked, there was none of Lyd's pie left, and one slice of John's slice-pie left. I should add, though, that I did see an only barely nibbled piece of Lyd's pie getting thrown out after lunch...
by Andy
Lyd's pie was - heck, it's diameter might have been that of a 30cm ruler. And you would have to drop your jaw about 10cm to take a bite. The pastry was great. There was lots of, you know, stuff that goes in a tuna and spud pie. basically tuna and spuds. There was probably some spices and perhaps a bit of spring onion. The general consensus on her pie was - presentation, it looked good. Not all of us had it though, so the cosmetics of it are pretty much all I can document. I had the second last piece, and it tasted very nice
John's "pie". It's in quotation marks, because that was what he called it. It was more of a "slice". It was in a fairly deep oven pan - tray - thing, and would have required about 3cm of jaw movement. You couldn't give this one marks on presentation, a) because it was still in the pan it was cooked in, and b) it didn't look over the ordinary. It tasted good though! That is, if you were stuck in the desert somewhere, with nothing to eat, and suddenly this "pie" drops out of the sky, you'd probably be grateful. I haven't got the recipie - but an inside source confirmed that 15 eggs and 2 cans of fish went into the production of the pie - pretty impressive, to say the least. "I tripled the recipie", John told me.
So, all up then, both of the pies were very nice. Last time I looked, there was none of Lyd's pie left, and one slice of John's slice-pie left. I should add, though, that I did see an only barely nibbled piece of Lyd's pie getting thrown out after lunch...
by Andy
posted by Lydie at 10:50 PM
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