The Regional Pork Pie Procedure Debate...

[gorvid]

This topic is officially sponsored by Reebert (Mrs Gorvid)
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Apparently the accompanying condiment for Pork Pie is a very variable regional thing…
There has been much research into these variations, and we are in the process of providing a topographical relief map of the results…

What do you have with your Pork Pie?

Me (Yorkshire): Brown sauce please…
Reebert (Devonshire) : Salad cream please…

[Plotloss]

B b b bring out the Branston

or English Mustard.

Mind you, I am Welsh...

>> Edited by Plotloss on Sunday 29th January 10:28

[CatherineJ]

Also coming originally from Yorkshire I would second the Brown sauce.

[JonRB]

[gorvid]

Pie Newsflash....!!!!

Grey or Pink???

[scared but happy]

Mmmmm. Pork Pie.... Tomato Ketchup and no jokes about southern softies etc (Does Suffolk count?)

[john75]

French mustard

[pAntscat]

Hmm... mustard (stuff made from powder obviously!) or pickle...

[D_Mike]

nothing! (except a grimace as I bite into it).

[tyke]

Proper dried mustard or pickle with cold pie, brown sauce and peas with warm ones.

[Einion Yrth]

Chili Sauce.

[pmanson]

Colemans English mustard!!!!!!!!

In fact thats what i've just finished eating for lunch

[stackmonkey]

Branston or Brown sauce.

[gorvid]

mmmmmmmmmmmmm.............hot pork pie and mushy peas with brown sauce!!!!1
***running out of the door to shops now...***

[Marki]

HP and or Colemans English Mustard

[Fortjefferson]

English mustard, English mustard or English mustard. Unless it's a nice pork pie then you don't need anything to disguise the tast. John

[Don]

Plotloss said:

B b b bring out the Branston or English Mustard. Mind you, I am Welsh...

Must be a Welsh thing. Pork Pie should be served with Branston pickle. A poor second best is decent home made pickled onions.

[Balmoral Green]

Come on you lot, a bloody good pint, that's what!

[gorvid]

I just ate a pork pie.....

[Don]

Balmoral Green said:

Come on you lot, a bloody good pint, that's what!

Ahhh. You are quite correct of course...