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Eloise
Joined: 29 Oct 2005
Posts: 35
Location: UK
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 Posted: Thu Dec 07, 2006 6:29 pm Post subject: Mince pies |
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Hello,
does anyone know if there's anywhere that sells jars of mincemeat in DF? I really want to make mince pies but can't be bothered to make the mincemeat.
Thanks |
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MELEE
Joined: 22 Jan 2003
Posts: 2583
Location: The Mexican Hinterland
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| Posted: Thu Dec 07, 2006 6:42 pm Post subject: |
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| meant from a jar? Sorry but, ewwww! |
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lozwich
Joined: 25 May 2003
Posts: 1536
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| Posted: Thu Dec 07, 2006 8:34 pm Post subject: |
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Melee,
Mince is not cow flavoured. Its dried fruit and stuff that's been beaten into submission.
Eloise, I've never seen it anywhere in Latin America. You might also have a bit of a challenge getting your pastry to do what you want at altitude. I'm still tinkering about with that stuff, and haven't tried pastry yet, even though its one of the things I'm best at.
For my mince pies this year, I'm making a little journey home to Australia, where I'll probably be forced by my family to make my own, but at least my sister makes the lumpy custard to go with them! 
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sickbag
Joined: 10 Jan 2005
Posts: 155
Location: Blighty
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| Posted: Thu Dec 07, 2006 8:37 pm Post subject: |
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Eloise - if you're no mince pie purist I can bring you back some Wiatrose deep-filled mince pies after Christmas.
Mince pies, hams, trifles.....Oh My God!! I can't wait. |
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Guy Courchesne
Joined: 10 Mar 2003
Posts: 9650
Location: Mexico City
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| Posted: Thu Dec 07, 2006 8:43 pm Post subject: |
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| Quote: |
| Mince is not cow flavoured. |
Cow flavoured?
I bet you wouldn't see that advertised anywhere...Cow Flavoured Milk. Cow Flavoured Steaks (as opposed to those icky Rubber Shoe Flavoured Steaks). Cow Flavoured Jello Pudding Pops. |
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lozwich
Joined: 25 May 2003
Posts: 1536
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| Posted: Thu Dec 07, 2006 8:48 pm Post subject: |
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| Guy Courchesne wrote: |
| Cow Flavoured Milk |
Sorry! Was a vegetarian for 14 years until I came to Mexico and started getting into emu burgers!  I liked labelling things cow, pig, sheep flavoured to point out how some people don't make the connection between the meat and the animal it came from.
I still call milk "cow juice" from time to time... |
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Guy Courchesne
Joined: 10 Mar 2003
Posts: 9650
Location: Mexico City
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| Posted: Thu Dec 07, 2006 8:56 pm Post subject: |
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Milk comes from cows? That's silly...milk comes from cartons. 
I went 'veggie' for about 2 years living in British Columbia, Canada...it's the thing to do there. What I'm really saying is that I spent two years craving a juicy, greasy, dripping hamburger. I believe it was a Wendy's Double Bacon Cheeseburger that finally did me in.
Emu burgers, you say...I tried ostrich in western Canada. Very tasty.
oh!  Eloise, you could always check the Superama in Polanco...they have everything that Mexicans don't eat.
Last edited by Guy Courchesne on Fri Dec 08, 2006 12:32 am; edited 1 time in total |
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MELEE
Joined: 22 Jan 2003
Posts: 2583
Location: The Mexican Hinterland
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| Posted: Thu Dec 07, 2006 10:27 pm Post subject: |
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| Sorry, isn't mince what you all call ground beef? |
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ls650
Joined: 10 May 2003
Posts: 3484
Location: British Columbia
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| Posted: Fri Dec 08, 2006 12:12 am Post subject: |
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For the love of God, won't someone please give MELEE a decent mincemeat tart so she knows what she's missing out on? 
From Wikipedia.org:
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Mincemeat was originally a conglomeration of bits of meat, dried fruit and spices, created as an alternative to smoking or drying for preservation, a variant form of sausage. Mincemeat containing actual meat has become less common over the years. The customary form today typically consists of raisins, spices, grated apple, and animal suet, though many commercial varieties use hard vegetable fat instead, making it completely vegetarian. Mincemeat may also contain currants, candied fruits, and brandy, rum or other liquor.
This mixture can be made at home, but is also available either canned or bottled. The most common use is in the Christmas mince pie or mincemeat tart, but there are many kinds of pastry containing mincemeat. See also fruitmince.
The first mincemeat factory was in Port Byron, New York, using a recipe patented by Dr. Julius Allen. His patent was voided in 1895. |
Mmmm, mincemeat pie, toasty warm with a scoop of vanilla ice cream on the side....  |
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lozwich
Joined: 25 May 2003
Posts: 1536
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| Posted: Fri Dec 08, 2006 12:30 am Post subject: |
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I like mine with custard meself, or for breakfast with some champagne. Then eat as much food as I can possibly fit into myself and try to shove in some of that other great dried fruit creation, Christmas pudding that has been covered in brandy, set on fire and slathered with cream.
MMMMMmmmmm.....Seasonal Gluttony. |
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sickbag
Joined: 10 Jan 2005
Posts: 155
Location: Blighty
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| Posted: Fri Dec 08, 2006 1:25 am Post subject: |
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| Nobody has it with brandy butter? Food of the gods. |
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Eloise
Joined: 29 Oct 2005
Posts: 35
Location: UK
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| Posted: Fri Dec 08, 2006 2:42 am Post subject: |
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Thank you for the offer sickbag, but i'm actually going home for Christmas too so I can stuff my face with them! I actually wanted to make them before Christmas for a party I'm having because I didn't want to disappoint my friends by not having any weird "English" food!
I suppose i'll have to find some suet somewhere and make my own. I haven't seen any in superama in Polanco!
Thanks anyway |
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MELEE
Joined: 22 Jan 2003
Posts: 2583
Location: The Mexican Hinterland
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| Posted: Fri Dec 08, 2006 2:54 pm Post subject: |
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In my never ending quest to learn new things.
I googled suet. There are lots of recipies for it on the internet, but it seems that you're ment to feed it to birds? 
I found this from Ochef
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Q. Is there a substitution for suet when cooking?
A. Ran out of suet mid-recipe, did you? Boy, we get more questions like that! If you're making a traditional steamed pudding, especially a plum pudding, the answer is "no, there is no substitute for suet." Bet you didn't expect that answer, did you?
Suet is the hard fat from around the kidneys of cows and sheep. Do not confuse it with fat from other parts of the animal that may be sold as suet but does not have the same properties. Most of the suet sold in supermarkets these days is suspect, of indeterminate quality and age, and quite likely intended for bird feeders. A butcher would be a more reliable source for suet.
Because suet has a high melting point, it serves as a place-holder in puddings and crusts when the dough has begun to set, and long after other fats would have melted. As a result, the structure of the pudding is already defined by the time the suet melts, leaving thousands of tiny air holes that give the pudding a light and smooth texture. Additionally, suet, which does not have any meaty taste, imparts a rich flavor. The substitution of butter or shortening, especially in a steamed pudding, simply creates a dish that is heavy and greasy.
Needless to say, very few people cook with suet these days, and most run screaming from any recipe that even mentions the stuff. If you can't bear the thought of using suet, you can certainly substitute solid vegetable shortening � which also has a relatively high melting point � for suet in most recipes and few people will notice. |
In my opinion that can should be changed to should, you should certainly subsitute solid vegetable shortening! (Why doesn't Dave's have a I'm about to puke smilely?) |
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Samantha
Joined: 25 Oct 2003
Posts: 2038
Location: Mexican Riviera
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reddevil79
Joined: 19 Jul 2004
Posts: 234
Location: Neither here nor there
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| Posted: Mon Dec 11, 2006 10:04 pm Post subject: |
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| Nothing beats a mince pie with a good cup of tea... |
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