ALDI & LIDL Food and Drink Worth Trying?
Discussion
I'm on the Toro Loco organic at the moment too (although without any canine assistance). I was very impressed with the Reserva so thought I would give this one a go.
Wasn't as impressed at first, but after it has been open 24 hours and having poured myself a glass now it tastes much much better. Maybe it's the Aldi olives with feta that I'm scoffing at the same time that does it.
The wine is going to wash down Aldi Gourmet Burgers with caramelised onion, in their brioche burger buns and possibly on the side their sweet potato fries (from the freezer section, highly recommended).
Wasn't as impressed at first, but after it has been open 24 hours and having poured myself a glass now it tastes much much better. Maybe it's the Aldi olives with feta that I'm scoffing at the same time that does it.
The wine is going to wash down Aldi Gourmet Burgers with caramelised onion, in their brioche burger buns and possibly on the side their sweet potato fries (from the freezer section, highly recommended).
IanA2 said:
21TonyK said:
As mentioned on the pork pie thread the "Specially Selected" Melton Mowbray Pork Pie is pretty good. Certainly better than those I've had from Sainsburys etc.
Is that Aldi? Thnx.21TonyK said:
IanA2 said:
21TonyK said:
As mentioned on the pork pie thread the "Specially Selected" Melton Mowbray Pork Pie is pretty good. Certainly better than those I've had from Sainsburys etc.
Is that Aldi? Thnx.Thanks both, I overlooked the "other thread" reference.
SWMBO might get me one on Monday. In all respects a wonderful woman, but a tad unsound on matters pork pie and sausages...
Edited by IanA2 on Saturday 22 April 20:28
IanA2 said:
21TonyK said:
IanA2 said:
21TonyK said:
As mentioned on the pork pie thread the "Specially Selected" Melton Mowbray Pork Pie is pretty good. Certainly better than those I've had from Sainsburys etc.
Is that Aldi? Thnx.Thanks both, I overlooked the "other thread" reference.
SWMBO might get me one on Monday. In all respects a wonderful woman, but a tad unsound on matters pork pie and sausages...
21TonyK said:
V8mate said:
Disappointed. Wasn't far off 50:50 meat to jelly.
Ignore the dodgy colour! its been at the back of the fridge for best part of a week.Love the jelly myself, its just knowing its not good for you and a special treat.
(Moan, moan, moan, moan, moan)
V8mate said:
21TonyK said:
V8mate said:
Disappointed. Wasn't far off 50:50 meat to jelly.
Ignore the dodgy colour! its been at the back of the fridge for best part of a week.Love the jelly myself, its just knowing its not good for you and a special treat.
(Moan, moan, moan, moan, moan)
I used to work in a pork pie factory, process optimisation and CI. I do not recommend looking at the filling as it goes in, you'll not eat another one in a hurry unless you are strong of stomach. Fortunately I am, but even I look at the pink lardy gunge and shudder.
But you won't get away from shrinkage or fat in the pie, nor should you. If you don't believe me, have a go at making one yourself. It's easy, there are recipes on the 'net. But you won't improve on the decent quality offerings out there. (I don't mean crap value tat, I mean proper stuff).
RammyMP said:
andburg said:
battered said:
RammyMP said:
I've had the Chinese style chicken wings today, they were very good. The kids like the chocolate puddings that come in shot glasses but they are quite pricy at 69p each.
Whoah, steady on! 69p? Blimey. Still, if the shot glasses are half OK then it's a cheap way to stock up for parties!O/H loves Creme brulee, we always keep the glass pots as they've great rustic tealight holders/marinade mixing pots etc
battered said:
It's a pork pie. It's *supposed* to have fat in the filling. In addition, minced meat shrinks when you cook it. That's the purpose of the jelly, it's only a mixture of gelatine, salt and water and the whole purpose is to fill the cooked pie so that the filling doesn't rattle around loose. Any attempt to use leaner meat will make for an extremely dense pie with a different flavour, and they all need jelly. The only way to avoid that is to pre-cook the mixture and that won't work.
I used to work in a pork pie factory, process optimisation and CI. I do not recommend looking at the filling as it goes in, you'll not eat another one in a hurry unless you are strong of stomach. Fortunately I am, but even I look at the pink lardy gunge and shudder.
But you won't get away from shrinkage or fat in the pie, nor should you. If you don't believe me, have a go at making one yourself. It's easy, there are recipes on the 'net. But you won't improve on the decent quality offerings out there. (I don't mean crap value tat, I mean proper stuff).
I love PH for this. Got a question about how pork pies are produced? I used to work in a pork pie factory, process optimisation and CI. I do not recommend looking at the filling as it goes in, you'll not eat another one in a hurry unless you are strong of stomach. Fortunately I am, but even I look at the pink lardy gunge and shudder.
But you won't get away from shrinkage or fat in the pie, nor should you. If you don't believe me, have a go at making one yourself. It's easy, there are recipes on the 'net. But you won't improve on the decent quality offerings out there. (I don't mean crap value tat, I mean proper stuff).
No problem, here's a helpful chap who used to work on the technical side of pork pie production.
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