Comments on: Here’s steak in your pie http://www.crashtestkitchen.com/heres-steak-in-your-pie/ A cooking show by real people Sat, 13 Mar 2010 11:28:35 +0000 http://wordpress.org/?v=2.6.2 By: James Goacher http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-72205 James Goacher Tue, 17 Nov 2009 21:53:27 +0000 http://www.crashtestkitchen.com/?p=36#comment-72205 This is not specific to this recipe but I like your pod-casts. This is 2009 btw and I see that the originals are in the 2005 area. I like the way that perfection is rarely achieved and the banter between the pair of you. Many thanks for an entertaining - realistic - followable (by me) series. Thanks James This is not specific to this recipe but I like your pod-casts.
This is 2009 btw and I see that the originals are in the 2005 area.
I like the way that perfection is rarely achieved and the banter between the pair of you.
Many thanks for an entertaining - realistic - followable (by me) series.

Thanks
James

]]> By: parol http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-461 parol Tue, 04 Apr 2006 17:38:57 +0000 http://www.crashtestkitchen.com/?p=36#comment-461 Kjempe kuuuul hjemmeside du har. Kjempe kuuuul hjemmeside du har.

]]> By: Ken Meyer http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-297 Ken Meyer Wed, 08 Feb 2006 03:47:43 +0000 http://www.crashtestkitchen.com/?p=36#comment-297 We tried your recipe tonight, and actually measured the ingredients. It came out wonderful! My wife loved it and I found it excellent! We tried your recipe tonight, and actually measured the ingredients. It came out wonderful! My wife loved it and I found it excellent!

]]> By: Bob Grier http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-262 Bob Grier Sat, 21 Jan 2006 23:06:44 +0000 http://www.crashtestkitchen.com/?p=36#comment-262 Hi I thoroughly enjoy your podcasts. I'm a new Ipod owner and got the video ipod for Christmas. It attracts quite the attention watching your videos on the bus. The steak pie episode brought me back to my youth and my Dad's Steak and Kidney pie. My Mom and Dad (God rest their souls) are from Glasgow as are my bro and sis (Iwas the only one born in Canada) Come visit Montreal ( a real food town) I'll take you to Schwartz's Deli (Montreal style Smoked Meat), Lafleur's( steamed hot dogs and best fries in town) , Bar-b-barn ( rrriiibbbs!), Fairmount Bagels( forget New York, Montreal bagels are the best!) If you come I'll make you my famous Chicken Vindaloo( will I have to tone it down?) Cheers Bob Hi
I thoroughly enjoy your podcasts. I’m a new Ipod owner and got the video ipod for Christmas. It attracts quite the attention watching your videos on the bus. The steak pie episode brought me back to my youth and my Dad’s Steak and Kidney pie.
My Mom and Dad (God rest their souls) are from Glasgow as are my bro and sis (Iwas the only one born in Canada)
Come visit Montreal ( a real food town) I’ll take you to Schwartz’s Deli (Montreal style Smoked Meat), Lafleur’s( steamed hot dogs and best fries in town) , Bar-b-barn
( rrriiibbbs!), Fairmount Bagels( forget New York, Montreal bagels are the best!)
If you come I’ll make you my famous Chicken Vindaloo( will I have to tone it down?)

Cheers
Bob

]]> By: King Kong Toys http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-257 King Kong Toys Fri, 13 Jan 2006 21:53:50 +0000 http://www.crashtestkitchen.com/?p=36#comment-257 That pie looks very nice, i happened to find your blog by coincidence. Very good job That pie looks very nice, i happened to find your blog by coincidence. Very good job

]]> By: Jahpaul http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-229 Jahpaul Sat, 17 Dec 2005 17:47:58 +0000 http://www.crashtestkitchen.com/?p=36#comment-229 Thanks For the reply , i made the pie last night ,i ended up just using the egg yolks as i only had 2 eggs . it tasted great .But next time ill follow the recipe. Thanx Paul. Thanks For the reply , i made the pie last night ,i ended up just using the egg yolks as i only had 2 eggs . it tasted great .But next time ill follow the recipe.
Thanx Paul.

]]> By: Administrator http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-228 Administrator Sat, 17 Dec 2005 10:47:27 +0000 http://www.crashtestkitchen.com/?p=36#comment-228 Jahpaul, here's the crust recipe: Place the whole eggs in a blender or food processor and pulse on and off 3 times. Add the salt, flour, and milk, and blend for 45 seconds. Refrigerate the batter for 45 minutes. When you are ready to bake, fold the egg whites into the batter. The crust will rise and be a golden brown. Jahpaul, here’s the crust recipe:

Place the whole eggs in a blender or food processor and pulse on and off 3 times. Add the salt, flour, and milk, and blend for 45 seconds. Refrigerate the batter for 45 minutes. When you are ready to bake, fold the egg whites into the batter. The crust will rise and be a golden brown.

]]> By: Jahpaul http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-227 Jahpaul Sat, 17 Dec 2005 01:47:13 +0000 http://www.crashtestkitchen.com/?p=36#comment-227 Pie looks great .Did you put just the 2 egg yolks in with the flour and milk or 2 whole eggs? Pie looks great .Did you put just the 2 egg yolks in with the flour and milk or 2 whole eggs?

]]> By: kailee http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-210 kailee Fri, 02 Dec 2005 23:02:34 +0000 http://www.crashtestkitchen.com/?p=36#comment-210 hi you guys rock its so much better than the food chanel because of the mishaps and shit. I LOVE YOU guys. love ya. kai hi you guys rock its so much better than the food chanel because of the mishaps and shit. I LOVE YOU guys.

love ya.
kai

]]> By: tom http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-206 tom Sat, 26 Nov 2005 00:44:14 +0000 http://www.crashtestkitchen.com/?p=36#comment-206 For the wok, they have two stores in London, its like a supplier for Chinese restaurants. Have been to the one in Greenwich and it blew my mind. so cheap and exactly like supermarkets in china. http://www.seewoo.com For the wok, they have two stores in London, its like a supplier for Chinese restaurants. Have been to the one in Greenwich and it blew my mind. so cheap and exactly like supermarkets in china.

http://www.seewoo.com

]]> By: Matt http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-197 Matt Tue, 08 Nov 2005 23:52:18 +0000 http://www.crashtestkitchen.com/?p=36#comment-197 As to liquid stock, Yes in the US both Beef and Chicken as well as a vegetable stock are available from I believe "Swansons". Can be bought on both a single can and in a six or 8 pack at Costco or Sams Club Discount warehouses. As to liquid stock, Yes in the US both Beef and Chicken as well as a vegetable stock are available from I believe “Swansons”. Can be bought on both a single can and in a six or 8 pack at Costco or Sams Club Discount warehouses.

]]> By: Pam http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-196 Pam Tue, 08 Nov 2005 03:50:31 +0000 http://www.crashtestkitchen.com/?p=36#comment-196 Hi Lenny & Waz I'm wondering if common ale in the UK is the same as our common beer here 'down under' in aus. Heh, I look forward to more of your tempting and tantalising dishes from London. I'd kill for that stove!!! Hi Lenny & Waz
I’m wondering if common ale in the UK is the same as our common beer here ‘down under’ in aus. Heh, I look forward to more of your tempting and tantalising dishes from London. I’d kill for that stove!!!

]]> By: Cuervo http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-195 Cuervo Mon, 07 Nov 2005 16:56:56 +0000 http://www.crashtestkitchen.com/?p=36#comment-195 Hi guys, great site and welcome to London. You can buy liquid stock in Sainsburys and Waitrose supermarkets, you'll find it in the chiller cabinets near the meat. Cheers Cuervo Hi guys,
great site and welcome to London.
You can buy liquid stock in Sainsburys and Waitrose supermarkets, you’ll find it in the chiller cabinets near the meat.
Cheers
Cuervo

]]> By: Cuervo http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-194 Cuervo Mon, 07 Nov 2005 16:50:54 +0000 http://www.crashtestkitchen.com/?p=36#comment-194 Hi guys, nice sirte and welcome to London. You can buy liquid stock from Sainsburys and Waitrose, usually in the chiller cabinets in the meat section. Cheers Cuervo Hi guys, nice sirte and welcome to London.
You can buy liquid stock from Sainsburys and Waitrose, usually in the chiller cabinets in the meat section.
Cheers
Cuervo

]]> By: Rune http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-193 Rune Sun, 06 Nov 2005 16:50:41 +0000 http://www.crashtestkitchen.com/?p=36#comment-193 hey waz, hey len. welcome back to this side of the world. i've never put it up to a side by side test, but i've always had my doubts over whether the concentrated liquid stock isn't just a dissolved version of the cube... i still always buy the liquid, but always with the nagging suspicion that i'm falling victim to a stock-market con. hey waz, hey len. welcome back to this side of the world.

i’ve never put it up to a side by side test, but i’ve always had my doubts over whether the concentrated liquid stock isn’t just a dissolved version of the cube… i still always buy the liquid, but always with the nagging suspicion that i’m falling victim to a stock-market con.

]]> By: Jim http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-192 Jim Sun, 06 Nov 2005 02:35:19 +0000 http://www.crashtestkitchen.com/?p=36#comment-192 Love the kitchen - looks very functional. Great idea for the battery drill beater. Pie looked sensational!!! YUM Love the kitchen - looks very functional. Great idea for the battery drill beater. Pie looked sensational!!! YUM

]]> By: sumomo http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-191 sumomo Sat, 05 Nov 2005 06:45:41 +0000 http://www.crashtestkitchen.com/?p=36#comment-191 MMMmmmmm that looks delicious! Could you post the recipe up? I'm a cooking newbie hehe. MMMmmmmm that looks delicious! Could you post the recipe up? I’m a cooking newbie hehe.

]]> By: Administrator http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-190 Administrator Thu, 03 Nov 2005 22:15:30 +0000 http://www.crashtestkitchen.com/?p=36#comment-190 Ian, The long-life carton is what we're accustomed to. Sounds like we're off to Waitrose or Tesco. Now I just have to find a place that sells Ritter Sport _dark_ chocolate. Plenty of corner stores etc. seem to sell every Ritter variety under the sun except for the plain dark variety which I think is the best in the world. Know where we can get a good carbon steel wok in London? We don't want a non-stick one, or one with an "encapsulated aluminium base" and not a crappy thin metal one either. The carbon steel ones are the best. Waz. Ian,

The long-life carton is what we’re accustomed to. Sounds like we’re off to Waitrose or Tesco.

Now I just have to find a place that sells Ritter Sport _dark_ chocolate. Plenty of corner stores etc. seem to sell every Ritter variety under the sun except for the plain dark variety which I think is the best in the world.

Know where we can get a good carbon steel wok in London? We don’t want a non-stick one, or one with an “encapsulated aluminium base” and not a crappy thin metal one either. The carbon steel ones are the best.

Waz.

]]> By: Ian http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-189 Ian Thu, 03 Nov 2005 17:54:09 +0000 http://www.crashtestkitchen.com/?p=36#comment-189 I live in London and have found liquid stock in a few different forms. I saw tubs of fresh stock in the cooler sections in Waitrose, but I haven't tried it yet, while my local Tesco has recently started selling 450ml sachets called Simply Stock, made by Knorr, which seems pretty good. Both supermarkets have long-life cartons of stock/broth type stuff and also bottles of liquid concentrate. I think all of these are better options than the cubes. I don't know where you live in London, but I think you just need to find your nearest large supermarket rather than relying on corner shops or West-End mini-markets. Thanks for the video - I liked the way you made the crust on the pie... think I'll try something like that soon. Enjoy London! I live in London and have found liquid stock in a few different forms. I saw tubs of fresh stock in the cooler sections in Waitrose, but I haven’t tried it yet, while my local Tesco has recently started selling 450ml sachets called Simply Stock, made by Knorr, which seems pretty good. Both supermarkets have long-life cartons of stock/broth type stuff and also bottles of liquid concentrate. I think all of these are better options than the cubes. I don’t know where you live in London, but I think you just need to find your nearest large supermarket rather than relying on corner shops or West-End mini-markets.

Thanks for the video - I liked the way you made the crust on the pie… think I’ll try something like that soon.

Enjoy London!

]]> By: Administrator http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-188 Administrator Wed, 02 Nov 2005 09:46:09 +0000 http://www.crashtestkitchen.com/?p=36#comment-188 No, Gena; they buy the cubes here, too. But you don't seem to be able to buy it in liquid form. We did see one brand of what appeared to be a liquid concentrate but not the ready-to-use variety we're accustomed to. Waz. No, Gena; they buy the cubes here, too. But you don’t seem to be able to buy it in liquid form. We did see one brand of what appeared to be a liquid concentrate but not the ready-to-use variety we’re accustomed to.

Waz.

]]> By: Gena http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-187 Gena Wed, 02 Nov 2005 01:17:32 +0000 http://www.crashtestkitchen.com/?p=36#comment-187 Hey Frank, I think you are talking about what I call bouillon cubes - the dry ones and the liquid chicken, beef and vegetable stock. In America the major maker of liquid stuff is Swanson. There are organic brands and veggie safe liquid stock as well. I'm curious, in the UK there is no liquid stock for sale? Do folks make it from scratch each and every time? Wow. Gena Hey Frank,

I think you are talking about what I call bouillon cubes - the dry ones and the liquid chicken, beef and vegetable stock.

In America the major maker of liquid stuff is Swanson. There are organic brands and veggie safe liquid stock as well. I’m curious, in the UK there is no liquid stock for sale? Do folks make it from scratch each and every time?

Wow.

Gena

]]> By: foodie.tv http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-185 foodie.tv Mon, 31 Oct 2005 03:01:07 +0000 http://www.crashtestkitchen.com/?p=36#comment-185 <strong>hey hey...Crash Test has landed in London!</strong> Spoke with my London sis last night... and she informs me that the whole gang is watching foodie.tv from there. So I thought she might like to watch crash test tv, seeing as it's now officially local entertainment hehe.. check it out hey hey…Crash Test has landed in London!

Spoke with my London sis last night… and she informs me that the whole gang is watching foodie.tv from there. So I thought she might like to watch crash test tv, seeing as it’s now officially local entertainment hehe..

check it out

]]> By: Bill Streeter http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-184 Bill Streeter Mon, 31 Oct 2005 02:14:36 +0000 http://www.crashtestkitchen.com/?p=36#comment-184 Hey, It's been my experience that you can fudge just a bit with ingredients when baking. A tablespoon extra of flour or milk here and there generally won't make a difference. Temperature is the really important thing. Ovens are notoriously inaccurate, you should always use an oven thermometer to be sure that your oven is at it's proper temp when baking. It looks like you have a good oven though. I would bet that that one keeps a fairly accurate temp. Most of the higher end ovens have extra mass added to them to help keep a steady temperature. Hey,

It’s been my experience that you can fudge just a bit with ingredients when baking. A tablespoon extra of flour or milk here and there generally won’t make a difference. Temperature is the really important thing. Ovens are notoriously inaccurate, you should always use an oven thermometer to be sure that your oven is at it’s proper temp when baking. It looks like you have a good oven though. I would bet that that one keeps a fairly accurate temp. Most of the higher end ovens have extra mass added to them to help keep a steady temperature.

]]> By: susan http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-183 susan Mon, 31 Oct 2005 01:30:54 +0000 http://www.crashtestkitchen.com/?p=36#comment-183 (sings) Oh the gas stove...I love the gas stove...death to all electric stoves..may gas stoves live forever :-) Hi Waz and Len - good to see you guys up and video-ing again! BTW two of my family are in London and enjoying our videos (together with their flatmates, friends etc etc) so I'm going to tell them all about your videos so they can enjoy some local entertainment :-) off to watch your latest video now! (sings) Oh the gas stove…I love the gas stove…death to all electric stoves..may gas stoves live forever :-)

Hi Waz and Len - good to see you guys up and video-ing again! BTW two of my family are in London and enjoying our videos (together with their flatmates, friends etc etc) so I’m going to tell them all about your videos so they can enjoy some local entertainment :-)

off to watch your latest video now!

]]> By: Suzanne http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-182 Suzanne Sun, 30 Oct 2005 19:35:24 +0000 http://www.crashtestkitchen.com/?p=36#comment-182 The easiest way to separate eggs is to crack them into your hand and let the white run through your fingers into the bowl. As long as the yolk doesn't break or you don't spread your fingers too wide, only the white will go through. On baked goods: recipes vary so you don't have to have the measurements perfectly exact... but 1/4 cup difference certainly could be enough to mess things up. I love your podcasts *and* your general philosophy of food and cooking! Thanks so much for sharing your culinary adventures. The easiest way to separate eggs is to crack them into your hand and let the white run through your fingers into the bowl. As long as the yolk doesn’t break or you don’t spread your fingers too wide, only the white will go through.

On baked goods: recipes vary so you don’t have to have the measurements perfectly exact… but 1/4 cup difference certainly could be enough to mess things up.

I love your podcasts *and* your general philosophy of food and cooking! Thanks so much for sharing your culinary adventures.

]]> By: Frank Carver http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-180 Frank Carver Sun, 30 Oct 2005 16:17:15 +0000 http://www.crashtestkitchen.com/?p=36#comment-180 Do let us know if you ever find any "liquid stock". Is liquid stock a common thing in other countries? It's not something I'd have thought of looking for, we just use stock cubes (either the dry "oxo" style ones or the slightly squidgy ones that are often next to them on the supermarket shelves). Is liquid stock a common thing elsewhere? Do let us know if you ever find any “liquid stock”. Is liquid stock a common thing in other countries?

It’s not something I’d have thought of looking for, we just use stock cubes (either the dry “oxo” style ones or the slightly squidgy ones that are often next to them on the supermarket shelves). Is liquid stock a common thing elsewhere?

]]> By: Administrator http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-179 Administrator Sun, 30 Oct 2005 13:47:17 +0000 http://www.crashtestkitchen.com/?p=36#comment-179 He only did OK after I made him add extra flour. Otherwsie it would have been a COMPLETE DISASTER, like the sponge cake. Thanks goodness I'm here to keep him on the straight and narrow. Good luck with your pie, Lenny. He only did OK after I made him add extra flour. Otherwsie it would have been a COMPLETE DISASTER, like the sponge cake. Thanks goodness I’m here to keep him on the straight and narrow.

Good luck with your pie,
Lenny.

]]> By: Ryan http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-178 Ryan Sun, 30 Oct 2005 12:55:50 +0000 http://www.crashtestkitchen.com/?p=36#comment-178 I again agree with Lenny baked goods must be measured carefully. That looked like a pretty good meal too. I might try it out as well. I again agree with Lenny baked goods must be measured carefully. That looked like a pretty good meal too. I might try it out as well.

]]> By: Wendy http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-176 Wendy Sun, 30 Oct 2005 11:49:16 +0000 http://www.crashtestkitchen.com/?p=36#comment-176 Yes Lenny, I do agree with you that you have to measure baking items very close but it looks like Waz still did ok with the topping to your steak pie. I am going to try making it here in Georgia, USA. Yes Lenny, I do agree with you that you have to measure baking items very close but it looks like Waz still did ok with the topping to your steak pie. I am going to try making it here in Georgia, USA.

]]> By: Wendy http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-175 Wendy Sun, 30 Oct 2005 11:26:12 +0000 http://www.crashtestkitchen.com/?p=36#comment-175 Good to have you back. I missed your videos. I hope you love London. We would love for you to visit the USA sometime. Good to have you back. I missed your videos. I hope you love London. We would love for you to visit the USA sometime.

]]> By: Michel http://www.crashtestkitchen.com/heres-steak-in-your-pie/#comment-173 Michel Sat, 29 Oct 2005 22:48:38 +0000 http://www.crashtestkitchen.com/?p=36#comment-173 Try this for thickner...1 teaspoon of cornstarch desolved in 1/4 cup of your cooking broth or water. The chinese call this "magic water" but make sure you cook well so there is no starchy taste. Try this for thickner…1 teaspoon of cornstarch desolved in 1/4 cup of your cooking broth or water. The chinese call this “magic water” but make sure you cook well so there is no starchy taste.

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