In message <[EMAIL PROTECTED]>, Captain
Beeky <[EMAIL PROTECTED]> writes
> Remove the lid with a tin opener to reveal a yellow glutinous layer which
>becomes "the pastry". Pop the tin on a tray in a hot oven for half an hour
>and the thing errupts into an extravagant browning mass. Now try to get it
>on a plate. It's very hot, very sticky and reluctant to be parted from it's
>tin.
>Eventually it is juggled onto the plate with the filling on top of the mound
>of pastry.
>
On our first winter cruise on our first shared ownership boat some years
back, we stocked up with numerous 'canned meals' including the infamous
'Pie in a tin'. Unfortunately, the oven just would not get hot enough
for cooking the pie and so the yellow glutinous layer remained more or
less in the same state regardless of how long we left it cooking.
>So now I have burned the roof of my mouth, as well as the tips of my
>fingers but I am soothing the pain with some bottled Pedigree (which is a
>year past it's sell by date).
So why doesn't Pedigree (one of my favourite draught beers) taste
anything like the same out of a bottle (don't even think about
mentioning cans!) and why does the head disappear in seconds? Enquiring
minds wish to know.
Bob
--
Bob Adams - nb Rivendell
email: bob55 at ntlworld dot com
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