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?Also appreciate her honest review, even if some might say it’s not fair for her to punch down.
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.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
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.
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 approachLocal 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?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.
She didn’t give any specific reason.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.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!
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.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
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.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.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.Thread derail but related - where is the best pie and mash in London? I trust you lot more than Gizzi.
She went to the Grey Coat Hospital school in Westminster.Was she privately educated (before Leiths)?
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 went to the Grey Coat Hospital school in Westminster.
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