Gizzi Erskine

[TreeTrunksApplePie]

Not including the calories lasted long

Also 240 isn’t very low for very low for a snack must be nice to have had naturally skinny privilege for so long that you haven’t ended up learning this stuff by your 40s. I’m jealous of that.

 

[TreeTrunksApplePie]

Oh wow, someone’s reading here. Hi Gizzi

Kind of nice that she’s taken those things on board at least. Still not totally sure how I feel about her gentrifying pie and mash though, but at least she’s acknowledging hers will be a lot pricier. Also appreciate her honest review, even if some might say it’s not fair for her to punch down.

Also are you someone who can’t really give an opinion (why on Earth are you opening a restaurant that specialises in the stuff then?) because you didn’t grown up eating it or have you eaten loads in your time and therefore can? Weirdly contradictory

 

[Showmethemoonie]

Also appreciate her honest review, even if some might say it’s not fair for her to punch down.

Literally nobody asked her what she thought of trad pie and mash. She doesn’t discect and score out of 10 every element of any other restaurant she visits - why this?

Aaaargh I don’t know why this has pissed me off so much but it really, really has

 

[TreeTrunksApplePie]

Literally nobody asked her what she thought of trad pie and mash. She doesn’t discect and score out of 10 every element of any other restaurant she visits - why this?

Aaaargh I don’t know why this has pissed me off so much but it really, really has

Hahaha! I was trying to find some positives, as I’m contributing a lot on this thread because she bothers me for some reason. Trying not to seem like I’m unfairly picking on her. But yes, that’s a very good point.

For starters I would be unsure of scoring liquor and I grew up in the east end, what even makes good liquor in her eyes? The self confessed middle class kid who didn’t eat it growing up. And the vinegar which is more than likely just Sarson’s scores 10/10?!

Why this? Oh because she’s going to make an overpriced version and charge 20 times what these people making probably minimum wage are. And while we’re there let’s just remind everyone how tit it is so they can appreciate hers more And apparently she doesn’t see what’s wrong with that…

She really is to me, a slightly less deluded and more talented version of Jack Monroe at the best of times. I think the reason she annoys me so much is I feel she gets away with tit a lot more.

 

[Veronicaaa]

She's not comparing like with like. At that price, they'll not have made the filling (or the pastry) themselves, they'll be relying on mass produced catering items. I *assume* she'll be making everything from scratch, and using better ingredients, and that's why her price point will be higher. Which is absolutely fine. Just don't come and snootily score some little fast food place as though they've got access to the same products and the time and money it takes to create them.

 

[TheDragonWithAFlagon]

She's not comparing like with like. At that price, they'll not have made the filling (or the pastry) themselves, they'll be relying on mass produced catering items. I *assume* she'll be making everything from scratch, and using better ingredients, and that's why her price point will be higher. Which is absolutely fine. Just don't come and snootily score some little fast food place as though they've got access to the same products and the time and money it takes to create them.

Local Pie and Mash (been there for about 150 years) make everything from scratch and charge about the same. It's not fancy butter puff pastry because it isn't supposed to be. There isn't gravy in the pie because there isn't supposed to be. There isn't butter/cream/unicorn spunk in the mash because there isn't supposed to be. It is supposed to be pastry, meat, potato and half a pint of liquor to moisten it, along with lots of white pepper and vinegar. (and the occasional foray into Jellied eels and pints of cockles and winkles, both of which are very salty naturally).


She's approaching it from the point of view of food feeding people who historically could afford loads of butter, big chunks of more expensive meat, creamed potatoes and a sauce that isn't just stock, parsley and flour/cornflour as a thickener, but is made with bechamel.

 

[roarke]

Unicorn spunk

 

[Mermaid456]

Local Pie and Mash (been there for about 150 years) make everything from scratch and charge about the same. It's not fancy butter puff pastry because it isn't supposed to be. There isn't gravy in the pie because there isn't supposed to be. There isn't butter/cream/unicorn spunk in the mash because there isn't supposed to be. It is supposed to be pastry, meat, potato and half a pint of liquor to moisten it, along with lots of white pepper and vinegar. (and the occasional foray into Jellied eels and pints of cockles and winkles, both of which are very salty naturally).


She's approaching it from the point of view of food feeding people who historically could afford loads of butter, big chunks of more expensive meat, creamed potatoes and a sauce that isn't just stock, parsley and flour/cornflour as a thickener, but is made with bechamel.

Absolutely bang on! Also I do believe if you haven’t grown up having food like this as a staple, you’re going to come at it from a different approach

 

[TreeTrunksApplePie]

Local Pie and Mash (been there for about 150 years) make everything from scratch and charge about the same. It's not fancy butter puff pastry because it isn't supposed to be. There isn't gravy in the pie because there isn't supposed to be. There isn't butter/cream/unicorn spunk in the mash because there isn't supposed to be. It is supposed to be pastry, meat, potato and half a pint of liquor to moisten it, along with lots of white pepper and vinegar. (and the occasional foray into Jellied eels and pints of cockles and winkles, both of which are very salty naturally).


She's approaching it from the point of view of food feeding people who historically could afford loads of butter, big chunks of more expensive meat, creamed potatoes and a sauce that isn't just stock, parsley and flour/cornflour as a thickener, but is made with bechamel.

Well said. And on that point, where’s the score for the white pepper? Is she even adding it?

Her scoring the lack of gravy on the meat is a complete joke. It’s not a pieminster steak and ale, love.

Looking forward to the inevitable meltdown about how she hasn’t lost any weight..

 

[Veronicaaa]

I'd love it if some staff members of the places she's rating came to rate her pie and mash tbh. Not convinced it would be better enough to warrant the price hike and social media is right there for the taking

 

[littlebananafairy]

Is there a reason she is trying them all on the same day? I missed the start of this story. Surely after the second one, you’d start feeling a bit sick!

 

[TreeTrunksApplePie]

Is there a reason she is trying them all on the same day? I missed the start of this story. Surely after the second one, you’d start feeling a bit sick!

She didn’t give any specific reason.

Just seems odd as well as she was only talking the last day or so about losing weight. She seems to come up with this plans and the. Immediately self sabotage/change her mind

 

[justiceforcustardcreams]

Is there a reason she is trying them all on the same day? I missed the start of this story. Surely after the second one, you’d start feeling a bit sick!

Its all pointless. She's doing it to prove she's done the "research" and to validate (to herself) that hers is better - I mean if you've eaten a "sh*t load" of pie and mash in your lifetime then why feel the need to go around rating them now, just when you release your own bougie version? Also you've eaten sooo many but don't already have a fave place to eat? I barely eat pie and mash but even I have a fave one.

She didn’t give any specific reason.

Just seems odd as well as she was only talking the last day or so about losing weight. She seems to come up with this plans and the. Immediately self sabotage/change her mind

This is why her weight loss journey should've been private, she only maintained 3 days of healthy food before succumbing to some Hairy Bikers-esque pie binge around London.

 

[TriviaNewtonJohn]

Thread derail but related - where is the best pie and mash in London? I trust you lot more than Gizzi.

 

[PineappleQueen19]

Thread derail but related - where is the best pie and mash in London? I trust you lot more than Gizzi.

From a pub rather than a traditional pie & mash place however The Windmill in Mayfair gets my vote. I also rate the pies at The Mayflower in Rotherhithe but it’s usually only one or possibly two in the menu at a time.

 

[skronkywildcat]

Thread derail but related - where is the best pie and mash in London? I trust you lot more than Gizzi.

Manze’s is probably the most traditional.

 

[justiceforcustardcreams]

Thread derail but related - where is the best pie and mash in London? I trust you lot more than Gizzi.

I love Maureens Pie and Mash on Chrisp street! They also have the most lush salt beef beigels.

 

[Pixieboots]

Seconding Manze's, also Goddards at Greenwich.

 

[NoHintOfDrama]

Was she privately educated (before Leiths)?

She went to the Grey Coat Hospital school in Westminster.

 

[TheDragonWithAFlagon]

Its all pointless. She's doing it to prove she's done the "research" and to validate (to herself) that hers is better - I mean if you've eaten a "sh*t load" of pie and mash in your lifetime then why feel the need to go around rating them now, just when you release your own bougie version? Also you've eaten sooo many but don't already have a fave place to eat? I barely eat pie and mash but even I have a fave one.

It feels like an appropriation. Like you get with late middleaged white guys telling women of other ethnicities that they aren't doing their own food right or 'putting my twist' onto peasant foods of the last 500 years that strangely, always take what they were - affordable, accessible, tasty, nutritious - and make them unaffordable in the process.

It's been seen in its classic racist form with chefs telling women from other ethnicities that they're doing their own food wrong, putting their 'twist on it', 'refining' it and taking it from food to feed people to a desirable, aspirational consumer item, but it applies to all groups with less power than the chefs and cooks who just want to make a fuckton of money and be feted for their superior understanding and worldliness.

She went to the Grey Coat Hospital school in Westminster.

Not exactly Scumbags Comprehensive, Dagenham, is it?