My blog has got incredibly popular of late. This is a good thing, right? Sadly, no. Very wrong. It’s not my regular visitors and friends at all points in the free and not so free world that have me exercised. It’s those hard-hearted, vexatious, spotty people who spend their time spamming my virtual home here on WordPress. I checked today and have 475 spam comments in the darned efficient spam catcher used by WP. That means that of the time I spend here on the Internet, more of it is spent clearing out the dross and less is spent on the stuff you are here to see.
Here’s how I see them, the spammers, that is. They spend their time eating junk food in the windowless back room of a grotty internet café in some unloved suburb somewhere. They are pallid, flabby and suffer from nasty skin conditions brought on by their diet, their badness and the complete lack of sunlight in their lives. They will never, ever, taste my Chicken and Pancetta Pie. And, they are the losers, for sure.
This is a hot water pastry pie. There is no need to live in fear of hot water pastry. A long as you move fast and don’t mind getting your fingers scalded, everything will work out fine. The ingredients are as follows:
For the filling
- 800 grammes of chicken meat
- 250 grammes of pancetta
- 2 onions
- 100 grammes of butter
- A bunch of chives
- A handful of parsley
- 2 teaspoons of mace
- Half a teaspoon of nutmeg
- Salt and pepper to season
For the pastry
- 110 grammes of lard
- 230 ml of water
- 580 grammes of plain flour
- An egg to paint on the top during cooking
- You will need to have an 8″ springform baking mould too.
I was feeling bad about the spammers and decided to take my frustration out on the chicken. I decided to save some money and get the best of chicken meat (and a good mix of types) by using a whole chicken and a few legs and thighs.
After chopping the chicken into smallish pieces, I chopped the pancetta.
Next, I chopped, grated and mixed all the ingredients in a big bowl.
I chopped and fried the onions in the butter. That seems like a lot of butter but, it helps to bind the pie when it cools.
I mixed the ingredients by hand. That explains the plastic glove in some of the shots. There is a lot of raw chicken around.
To make the pastry, you need to work fast. Add the lard and water to a saucepan and heat them until just off boiling.
Sieve the flour and add the hot mixture. Stir with a wooden spoon until the cartilage in your elbow wears down and starts to hurt.
Cut one quarter of the mixture and reserve it, in cling film, for the pie topping. Put the rest of the mixture into the baking tin and work it to cover the entire base and sides as evenly as possible. Work fast before the pastry cools and starts to crack. This bit hurts the sensitive fingers of the good of heart.
I’ll bet those spammers could make this stuff all day, what with all their sending out nonsensical emails. Their fingertips must be like leather.
Next, I placed the filling in, pressing it down to really fill the pastry.
Roll out the remaining quarter of the pastry and pop the lid on the pie. Make a hole in the pastry, with a wooden spoon handle, to let the steam out. Make a better job of crimping the pie than I did.
Place the pie in a 200° C oven for 20 minutes. Take it out and paint it with an egg wash. Turn the oven down to 180° C and leave the pie in for a further 40 minutes. Take it out and avoid picking at the pastry. Let it cool and store it overnight in the fridge.
I had some jellied chicken stock on standby to pour into the pie but there was no room. The sign of a good pie!
We enjoyed this pie no end. As an aside, while I have been typing, the spam queue went up from 475 to 482. They are trying to get at my pie! The dirty scuts. Go back to your grotty, sweat smelling underworld, spam bots. Leave the nice stuff for us on the outside, in the sunshine, having fun, enjoying life and generally being nice to each other.
Linda Duffin | 13th May 2014
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Lovely looking pie. Maybe the next one should include spam. 🙂
Conor Bofin | 13th May 2014
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Why did I not see that one coming Linda?
Read on | 13th May 2014
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They will never have a chance, in their very far away forlorn world such tastes are beyond imagination.
Conor Bofin | 13th May 2014
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Too true. They suck on their burgers believing they are feeding from the Cornucopia. They don’t know what they don’t know.
foodisthebestshitever | 13th May 2014
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Dirty scuts… I like it and will try and use it more in conversation.
Nice pie lad!
Conor Bofin | 13th May 2014
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Thanks. I must get ‘scuts’ into my own as it is a good one.
foodisthebestshitever | 13th May 2014
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Um. What’s a scut?
Conor Bofin | 13th May 2014
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A brat.
foodisthebestshitever | 13th May 2014
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Thank you my good man
katechiconi | 13th May 2014
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It’s the evil in this world that makes us appreciate the food of the gods. I’m envisaging the evil, smelly, ugly spammers writhing in hell (no chance of purgatory there), tormented by the sight of the angels tucking into your pie…
Conor Bofin | 13th May 2014
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Kate, you paint a fantastic pen picture.
abinyeng | 13th May 2014
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This pie looks so amazing and delicious !
Conor Bofin | 13th May 2014
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Thanks. Not bad for a first attempt, if you will forgive me promoting myself so boldly.
The Wanderlust Gene | 13th May 2014
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The only comfort I can give you Connor is that the dastardly spamming seems to come in waves. There was a time there last year when all of a sudden I would have hundreds of spam messages a day. I don’t dare to say it out loud, but It’s like the tap’s been turned off. Now, that scrumptious pie … 🙂
Conor Bofin | 13th May 2014
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I have had only 176 so far today. Hopefully the tide is going out.
Selma's Table | 13th May 2014
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Your commentary had me in stitches; your pie looks so, so tasty and those spammers have been put in their place – genius post! The WP spam filter is great but it also seems to catch the odd legitimate comment so I am forced to trawl through pages and pages of crap for fear of offending my lovely loyal readers by not responding to their comments. What is the point of spam anyway? Surely no-one would actually click on their links…
Conor Bofin | 13th May 2014
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Thanks Selma, very kind of you. I only click on them when I want somebody who can supply a combination of SEO services, Louis Vuitton handbags and real estate services in Toronto from the one website.
Selma's Table | 13th May 2014
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What – no Nikes or Louboutins?!!
Prick | 13th May 2014
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Conor, you little Irish sh**.
I take back that offer of depositing a $100m from my dead grandfathers account in Nigeria to yours. You stuffed up, no pun intended chicken sh**.
Leave us alone or we’ll spam you a Big Mac in the face and stuff chicken nuggets up your ****.
Now, do you want any Viagra or what?
Signed,
A Spammer in the works
Conor Bofin | 13th May 2014
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Please note, this comment broke me up but, I had to clean up the language for display. Nice to know I am communicating…
StefanGourmet | 13th May 2014
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I wonder who wrote that 😉
Conor Bofin | 13th May 2014
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Hmmmm…
clanshipman | 12th December 2014
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A twat in the works
The Global Palate | 13th May 2014
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What an interesting pie! Looks delicious and very hearty.
Conor Bofin | 13th May 2014
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Thank you for the kind words. It was a tasty pie (while it lasted).
babso2you | 13th May 2014
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First – what a lovely looking pie! What is the difference in flavor between a hot crust and a cold crust?
RE: Those dastardly spammers: Good bit you wrote there Conor! Lovely description of those bast***s. Those spammers remind me of those folks who sign up to follow you and when you go to thank them for the follow discover that they are selling how to make millions with a blog! Then there are those cuties who sign up, then un-follow, then sign up again…doing this over and over and over! Clearly these folks have nothing better to do, except maybe pop a zit or two from their bad diets!
To you and your clan – Be well!
Conor Bofin | 13th May 2014
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Hi Barb, thanks for that. The repeat followers are almost as bad as the other one that is almost as easy to spot; The “Delicious dish” commenter. They go from food blog to food blog liking the posts and typing “Delicious dish” or similar everywhere.
Be well yourself,
Conor
babso2you | 14th May 2014
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🙂
Conor Bofin | 13th May 2014
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The cold crust is a bit more biscuit like. It suits the savoury ingredients very well.
babso2you | 14th May 2014
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Ah, thank you!
Our Growing Paynes | 13th May 2014
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This has given me the motivation to try this pastry. I’ve wanted to make a traditional pork pie but have held off. It’s moved up the list!
I don’t get the spammers either. I have three posts that have seemed to attract their attention which is very annoying. Though it has died off a bit now but for a month or so I was inundated. Hopefully it will for you as well.
And yes, this pie would make you very popular. 🙂
Conor Bofin | 13th May 2014
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Thanks, I hate trawling through page after page of SEO experts spam comments. Particularly when we do that sort of stuff for real and I know how ‘Black Hat’ these idiots are.
Our Growing Paynes | 13th May 2014
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I have to wonder what their return on investment is for them or do they just like messing with people.
richardmcgary | 13th May 2014
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Great looking pie and I love it served with the side salad and glass of white wine. Nicely done. Sorry about the spammers (love your description of them) but they’re everywhere. I haven’t posted in 3+ months (I really need to fix that soon) but still average roughly 70 spammers per day. It’s a real pain having to clean them out, especially when you haven’t checked on the blog for several days or so and have hundreds of ridiculous spam nonsense to clean. At least the WP anti-spam software catches the vast majority of it.
Conor Bofin | 13th May 2014
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Great to see you here Richard. I can only encourage you to get back in the kitchen as soon as you are up to it. We are missing your with and wisdom.
StefanGourmet | 13th May 2014
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Hear hear!
sophisticatedjerseygirl | 13th May 2014
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Thanks for braving the spam to share your pie with us! It looks delicious… when I’m in the mood to bother Googling gram to ounce conversion, I might try and make one!!
Conor Bofin | 13th May 2014
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25 grammes per ounce. Now, make that pie!
sophisticatedjerseygirl | 14th May 2014
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Thank you!!
StefanGourmet | 13th May 2014
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Interesting pie recipe, Conor! Way too good for those spammers indeed. The spam is a nuisance, especially since I do find a few genuine messages in the spam filter sometimes. Luckily I usually don’t get as much spam.
Conor Bofin | 13th May 2014
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No chance of them getting a slice Stefan. I had over 500 one time I checked recently. Any genuine ones got dumped as I didn’t have it in me to check them all.
anotherfoodieblogger | 13th May 2014
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Thank goodness for the spam catchers, eh? I always forget to go to mine to clean it out. Lovely pie, too!
limeandbarley | 13th May 2014
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Looks completely perfect! Beautiful textures. I want expecting it to torn out pork pie-esque at the start of the recipe!
I am having the same trouble with spammers lately. Only they only seem to be commenting on random old post and wordpress’ spammers net isn’t catching these. Perhaps a loophole? Damn spammers!
tinywhitecottage | 13th May 2014
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I certainly love a savory pie and this one is a beauty. For the life of me I just don’t get spamming…nonsense!
Pretty Good Eats | 14th May 2014
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Good lord that looks heavenly I literally want to lick my phone screen. Shame about the spammers. Unfortunately the world of internet has bred another type of inhumane persona we can all love without. Keep up the good work 🙂
Conor Bofin | 14th May 2014
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Thanks for the kind words.
Best,
Conor
cookinginsens | 14th May 2014
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Great pie. I’ve always wanted to make one like this.
Conor Bofin | 14th May 2014
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I am cogitating a pork and egg version.
Pingback:Read On | READ ON MY DEAR, READ ON. | 14th May 2014
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egg me on | 14th May 2014
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This looks amazing Conor – chicken and pancetta wrapped up in a flaky crust! I’m glad I’m not one of those pesky spammers.
Conor Bofin | 14th May 2014
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Book the air fare Tommy and we can feed you some of this fare.
lapetitecasserole | 14th May 2014
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What a great post Conor… I know that you’re angry at them but you make smile. They are loser, no doubts. I’m glad to hear that I’m not the only one who swear at them! Btw, you cake looks amazing! I’ve never tried to make a meat pie… It’s time to get moving!
Conor Bofin | 14th May 2014
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It certainly is time to be making pies. Thanks for the nice comments.
Gilly | 15th May 2014
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This looks delicious. I am going to try adapting a kosher version (no pancetta, no lard and no butter) or would that defeat the object?!
Conor Bofin | 15th May 2014
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I fear so. What will bind the pastry?
Gilly | 15th May 2014
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Margarine I’m afraid. Kosher rules unfortunately don’t allow meat (including poultry) and dairy to be mixed.
Conor Bofin | 15th May 2014
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I would love to see the result. It could be excellent. It could be a disaster…
Bam's Kitchen | 15th May 2014
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Conor that is one amazing looking PIE! Love it! Actually loved so much might have to pin that one…As regards to the spammers. I just hit the control alt and delete button all at once. Every once in a great while one of my favorite little bloggers have ended up there, I don’t know why so I do a quick look first just to make sure.
Conor Bofin | 15th May 2014
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Too much work BAM. I see 20 at a time in my viewer and there is an awful lot of trawling through the hundreds that can show up.
Pin away!
Jody and Ken | 15th May 2014
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Spam? Clearly, Conor, we’ll think twice about purchasing a mail-order discount “genuine Louise Vitton” handbag for the missus next Christmas, won’t we? Dirty scuts! Great piece (and pie). Ken
Conor Bofin | 15th May 2014
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Thanks Ken. My Nike high tops are in the post. All I had to do was give my bank details and password. Such nice people!
Karen | 16th May 2014
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Your delicious sounding pie is definitely too good for the spammers as they are the lowest of low and have no taste at all.
Conor Bofin | 16th May 2014
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Thanks Karen. You are too kind, and you speak the truth.
ohlidia | 16th May 2014
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Oh, you would definitely be popular in my book if you were to serve me a slice of this pie. Gorgeous Conor! And me thinks you’ve described the spammers to a “T”.
Conor Bofin | 16th May 2014
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The pie will be waiting for when you arrive here in Ireland, Lidia. We would love to welcome you.
girl in a food frenzy | 17th May 2014
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Hi Conor. I happened to have this exact same problem a few weeks ago & yes, it was a busy couple of days. Thank goodness the good folk at Akismet cleared it up as I was able to chat with them via twitter. As for the amazing looking pie and the hot water pastry, that’s a yes for more pies & less spam!
Conor Bofin | 18th May 2014
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Thanks Alice. I am encouraged by all the kind comments to do a couple of other pies over the coming months. Well worth the trouble. And, I am 100% with you: Go Akismet, you rock!
Luffy Moogan | 18th May 2014
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Now that looks lush. I’m going to try that with my duck fat hot water crust pastry I think. Pork pies are lovely but they’re very dense and well, porky. I hadn’t thought of using chicken like this…
Conor Bofin | 20th May 2014
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What a great idea Luffy, duck fat would be delicious in the pastry. Imagine a duck meat pie. Mmmmmmmm…..
Luffy Moogan | 20th May 2014
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Next on my list!
Am thinking duck meat and cranberries in duck fat hot water crust pastry
Does that sound like food porn or what?
Conor Bofin | 20th May 2014
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Mmmmmm….
laurasmess | 21st May 2014
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Oh my gosh, seriously Conor? That’s horrible. I have no idea why these darn people spend their time spamming everyone… I get a bit in my account also but nothing in the hundreds!!! As for this pie? Glorious perfection. It’s the kind of pie that my father would run miles for… perhaps if I bake it for him, he’ll buy me a pony? Ah, or not. I’m a bit too old for that anyway… 😉
Conor Bofin | 21st May 2014
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You deserve that pony. Tell him I said so.
laurasmess | 24th May 2014
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Ha! Indeed, I will!
Seamus S | 3rd June 2014
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That looks like it’d really hit the spot in the winter.
Conor Bofin | 27th June 2014
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Thanks Seamus, Yes, and delicious cold in the summer too.
Mr Fitz | 27th June 2014
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very good looking pie! and thanks for the hot water pastry tips.. I always fancy trying it.. reckon i just might now …
Conor Bofin | 27th June 2014
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Thank you Mr. Fitz, That was my first outing with hot water pastry. Hopefully, my skills will improve with the next couple of pies.
Maggie | 24th November 2014
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This sounds like an amazing dish. Sadly I am not great with the old pastry but I want to try again when I am in a proper kitchen.
I agree with you regarding spammers as they are the worst! I got really excited when I saw I had 300+ messages and then my excitement plummeted to annoyance when I realised 99% were spam!
Conor Bofin | 24th November 2014
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The pastry is easy as long as you move fast and don’t mind getting the fingers burned!
Thanks for the visit and the comment.
Best,
Conor
FindingLaura | 7th December 2014
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That made me want to eat the pie for sure, and made me mad at spammers! 🙂
Conor Bofin | 7th December 2014
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Thanks Laura. And thanks for visiting.
shantiepc | 7th December 2014
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I am drooling right now…..the crust looks so good.
Conor Bofin | 7th December 2014
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Thanks. It’s pretty tasty. I could easily eat it on it’s own.
fairlightslife | 7th December 2014
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You make me grateful my blog isnt that popular hahaha. What an interesting way to make pastry! Ive never cooked with lard before.
Conor Bofin | 7th December 2014
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You should give the lard pastry a go. Lard has a bad rep for no good reason. The pastry is pretty fine, if I say so my self (as I do).
ReCaFo | Real Caribbean Food | 7th December 2014
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Good food
Conor Bofin | 7th December 2014
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Thanks indeed. We enjoyed it.
Julie | 7th December 2014
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Si, c’est la faute à votre pancetta pie… 🙂 J’ai vraiment envie de la préparer ! Merci Conor pour le partage. Bonne soirée !
Conor Bofin | 7th December 2014
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Ce est mon plaisir. Avoir une bonne soirée aussi.
realophile | 7th December 2014
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this is fantastic writing! thanks for the smiles. i am vegetarian but will read your meat-cookery any time just to enjoy your frolicking words.
Conor Bofin | 7th December 2014
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That makes me smile for sure. Having a vegetarian reading my meat related posts.
Thank you,
Conor
Incidental Scribe | 7th December 2014
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I wish I could cook like this. Found you on Freshly Pressed…so maybe you’ll get more traffic with less spam 🙂
Conor Bofin | 7th December 2014
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We can only live in hope. Delighted to be Freshly Pressed.
Best,
Conor
mustaphabarki2014 | 7th December 2014
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Reblogged this on Engineering WordPress 2015.
Conor Bofin | 8th December 2014
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Thanks for that. I appreciate it.
Stuart M. Perkins | 7th December 2014
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Loved the post. And the recipe!
Conor Bofin | 8th December 2014
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Thank you Stuart. It was fun to do, even though it took a couple of days.
O. Salim Thornton | 7th December 2014
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This sounds delicious. I struggle to get comments, but am new and learning every day. I begin at International Culinary Center, NY in January. This may be my first pastry dish. Cheers!
Conor Bofin | 7th December 2014
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It will burn your fingers for sure. But, it’s worth the bit of pain. Good luck in the International Culinary Center. It’s a great thing to be doing what one loves.
Best,
Conor
O. Salim Thornton | 7th December 2014
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Reblogged this on Certified Wellness and commented:
I have a weakness for pastry dishes. Had to include this.
Conor Bofin | 8th December 2014
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Thanks again!
megansworld3214 | 7th December 2014
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This looks delicious!
Conor Bofin | 8th December 2014
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Hi Megan,
Thank you for the kind comment.
Conor
Sanah Rizvi | 7th December 2014
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Looks so yummy!!
Conor Bofin | 8th December 2014
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Hi Sanah,
Good of you to comment.
Thanks,
C
PoshPedlar | 7th December 2014
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Look. How to deal with Spammers.
Send them this vid of Keith Lemon saying ‘POTAYTOES’ a lot. They will never bother you again.
Ah go on go on go on.
Conor Bofin | 7th December 2014
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Nice stereotyping. I could haven’t done better myself, begob!
emmaeatsitalian | 7th December 2014
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Great pie action! Never mind those spammers…!
Conor Bofin | 8th December 2014
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I will do my best to ignore them Emma.
Jeanne | 7th December 2014
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Haha, I really enjoyed your description of the spammers as back-of-the-cafe creepy lurkers. 🙂 Too funny! (And, to be honest, way too close to how I picture them in my head, too, so that’s creeptastic, too.) Your chicken and pancetta pie sounds FAB, though. I may have to take a turn at making it. 😀
Conor Bofin | 8th December 2014
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I love the word “creeptastic”. I might have to steal it!
Jeanne | 8th December 2014
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Hahaha! Please do!
toplard | 7th December 2014
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Reblogged this on INFODYNAMICS.
Conor Bofin | 8th December 2014
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Thanks for the reblog.
tonybal11 | 8th December 2014
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Reblogged this on chef tony's table.
Conor Bofin | 8th December 2014
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Thank you Tony. I appreciate the reblog.
tonybal11 | 8th December 2014
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awesome looking pie
moylomenterprises | 8th December 2014
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I don’t have much time to make such elaborate meals but I do appreciate the effort that goes into making them. Looks delicious!
On a different note, I see this post spinning off into an “Angry Chef” comedy series. Perhaps with a few guest appearances by the infamous Chef Ramsey ^_^
Conor Bofin | 8th December 2014
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Good suggestion, though I don’t think I could take all the cursing and shouting (from me at him).
moylomenterprises | 8th December 2014
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Have u ever seen the “soup nazzi” on Seinfeld. He’s another good guest for your show. 😂
Lauren | 8th December 2014
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Oh wow I’m hungry for this!
Conor Bofin | 8th December 2014
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Hi Lauren,
It takes a couple of days but is well worth the trouble.
Give it a go.
Rikzah Zia | 8th December 2014
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Oh goodie !!! 😀 my holidays are up so most of the time I am in the kitchen trying new recipes out 🙂 I am so going to try this one. Your pie looks tasty <3
Conor Bofin | 8th December 2014
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Thanks indeed. A good way to spend the holidays, for sure.
fol2ey | 8th December 2014
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Looks pretty damned good… although now I’ve got cravings and it’s way past the last acceptable hour to go rooting!
Conor Bofin | 8th December 2014
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Sorry about that. Make it tomorrow!
Donkey Whisperer Farm, LLC | 8th December 2014
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Congratulations it is not easy to get Freshly Pressed!
Conor Bofin | 8th December 2014
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I admit I was a bit stunned when the lovely WordPress editors were in touch. Delighted all the same.
NicoLite Великий | 8th December 2014
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I was so sucked into your chicken and pancetta pie that I missed my subway train stop. Congrats!
Conor Bofin | 8th December 2014
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Nico, you made me laugh out loud. I have a picture in my head.
I apologise, but it is funny.
Best,
Conor
ziyak97 | 8th December 2014
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New blog, any advice will be aprreciated – ziyak97.wordpress.com
Conor Bofin | 8th December 2014
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Hi,
On the blogging front, I do what I love and love what I do. If you are doing that, you are succeeding. I get a great buzz out of making people smile a little. That’s what drives me. It also hones three skills, writing, photography and thankfully, cooking.
Best,
Conor
gracesiaton | 8th December 2014
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Your chicken and pancetta pie made me hungry! 🙂
Conor Bofin | 8th December 2014
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Hi Grace,
That was the object of the exercise. I hope you liked it.
Best,
Conor
bloggerboii | 8th December 2014
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Reblogged this on bloggerboii14.
Conor Bofin | 8th December 2014
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Thanks for the reblog. I appreciate it.
cassiegreen | 8th December 2014
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That looks delicious!
Conor Bofin | 8th December 2014
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Thank you Cassie.
luwagga | 8th December 2014
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Reblogged this on LUWAGGA ALLAN.
Sonja | 8th December 2014
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Reblogged this on Das Studium/mein Leben geht weiter… and commented:
Die Bilder haben mir so gut gefallen, da musste ich dieses Gericht heute unbedingt machen.
Ich erzähle dann später, wie es geschmeckt hat. 👍😋
Conor Bofin | 8th December 2014
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Vielen, vielen Dank für die freundlichen Worte . Lassen Sie mich wissen , wie es funktioniert .
Sonja | 10th December 2014
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Hallo Conor,
es hat super geklappt. Ich habe es geliebt, mein Mann auch. Ich werde dieses Gericht bestimmt nochmal machen.
lavande touch | 8th December 2014
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So yummy
Conor Bofin | 8th December 2014
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It was tasty indeed. Thanks for the comment,
wrestling339 | 8th December 2014
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Cool food
Conor Bofin | 8th December 2014
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Thanks, very nice cool. Also very nice warm too!
tmariadm | 8th December 2014
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This looks very delicious, one of my favourite types of pie is definitely a meat pie. The combination of crust and meat is perfect.
Conor Bofin | 8th December 2014
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Thanks for the kind words. It was a tasty pie. Do try it if you get the chance.
tmariadm | 8th December 2014
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Of course I will! My friends and I are definitely going to attempt to make it 😉 We’ll keep you posted if it turns out haha
Conor Bofin | 8th December 2014
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Please let me know anyway. There is as much fun in the food fails as successes!
Hope | 8th December 2014
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Reblogged this on A Bright Ray of Hope and commented:
This looks like a delicious and not-too-complex meal. I suspect it will be appearing in front of my family soon.
Conor Bofin | 8th December 2014
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Great! Please let me know how it works out for you. I love to see my stuff being cooked elsewhere.
Thanks Hope.
Best,
Conor
yummyinsidemytummy | 8th December 2014
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Absolutely love this!
Of Wildest Heart | 8th December 2014
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LOL!!! this is great! get the spammers!! 😀
The Scarlet Elf | 8th December 2014
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I was going to say how about chicken & ham but there would be a lot of fat & gristle 😉
xngelamaningas | 9th December 2014
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Nothing better than a good pie to keep all the bad scuts away!!
Conor Bofin | 9th December 2014
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At least it stops me thinking about them. The horrid people!
nemotheeguru | 9th December 2014
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Reblogged this on theworldofnemo.
Conor Bofin | 9th December 2014
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Thanks for the reblog. Like with the food, it’s good to share.
Best,
C
Pingback:Shared from WordPress | Damilfresh's Blog | 9th December 2014
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Thom Hickey | 9th December 2014
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Delighted to have found your tasty and entertaining blog Conor. Looking forward to more reading and tasting here. Regards from Thom at the immortal jukebox.
Conor Bofin | 9th December 2014
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Thanks for the kind wirds Thom. I really appreciate you taking the trouble.
Best,
Conor
Thom Hickey | 9th December 2014
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Pleasure – when you have a moment take a ramble around the Jukebox. Thom
Conor Bofin | 10th December 2014
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I just did. Wow! You put a lot of work into that.
Best,
Conor
akosirima | 9th December 2014
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OMG I could never ever wait for this kind of pie to be cold overnight XD . I love eating them hot. But again it’s just me. Would definitely try this out when I’m in Germany already.
Conor Bofin | 9th December 2014
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They are delicious hot too. I remember burning my lips on hot pastry. Well worth the pain.
akosirima | 9th December 2014
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Super worth! 😀 I will stay in touch. I will definitely try this when I go to Germany. I will cook with my in-laws there. They have a nice big kitchen. 🙂
hamdooch | 9th December 2014
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Reblogged this on hamdooch.
Conor Bofin | 9th December 2014
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Thanks for the reblog. I am getting very traffic hungry!
arkansashiker | 9th December 2014
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Beautiful! I love the voice almost as much I do the food.
Conor Bofin | 9th December 2014
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Thank you. You are too kind.
sakinah30 | 9th December 2014
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Reblogged this on Cappuccino and commented:
Interesting
Conor Bofin | 9th December 2014
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Thanks for reblogging.
Best,
C
smudgynotes | 9th December 2014
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I like how you talked about spam and cooking in the same entry. It made for a very interesting post haha now I want spam (the food)…
Conor Bofin | 9th December 2014
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I promise to never cook with the dreaded Spam. My mother has memories of Spam during the Second World War. It was appreciated then. Perhaps not so much now.
mosesayeji | 9th December 2014
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Reblogged this on mosesayeji's Blog.
Conor Bofin | 10th December 2014
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Thanks for the reblog. I appreciate it.
Conor
mosesayeji | 12th December 2014
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You’re welcome.
gynellie401 | 9th December 2014
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Absolutely loved how you took your frustration out on the spammers in this post. Clever (and hilarious) way to blow off some steam. If I wasn’t afraid of the scalded fingers I would love to try this pie it looks amazing!
Conor Bofin | 10th December 2014
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Trust me. It’s worth the bit of scalding. Go for it!
Conor
authorbengarrido | 10th December 2014
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As lovely as it is to read about your wonderful pie, I would personally rather be directed into a virus infested website that finally lets me grow my penis and rescue a Nigerian prince. 😉
Conor Bofin | 10th December 2014
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Love it!
Best,
Conor
megdunley | 10th December 2014
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YUM!!! I’m going to have to give that a go (and leave out the spam…)
Conor Bofin | 10th December 2014
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Definitely leave out the Spam. Though the WP spam filter does a pretty great job. Thanks for the kind YUM!.
Best,
Conor
Amanda | 10th December 2014
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Wow this is a real pie. Well done. Is it odd to say it’s “very you”? Looks great as always.
Conor Bofin | 10th December 2014
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Thanks Amanda,
It’s exactly the sort of stuff I like to do. A little out of the ordinary but not technically challenging.
Best,
C
rissairis | 10th December 2014
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Yummm 🙂
Conor Bofin | 10th December 2014
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Thank you. It was indeed!
gloriadelia | 10th December 2014
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Man! You ARE popular! Took awhile to scroll to the bottom for a comment. Goodness! How do you find the time to respond to them all? Amazing! I liked this post, your colorful pictures, your colorful language “hard-hearted, vexatious, spotty people…”, your humor, “I’ll bet those spammers could make this stuff all day, what with all their sending out nonsensical emails. Their fingertips must be like leather.” And, of course, your recipe. Very entertaining, and, I imagine, tasty. =] Thanks.
Conor Bofin | 10th December 2014
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What a nice comment Gloria. I love to hear when I manage to make people smile. It does likewise for me when I do so, if you know what I mean.
Thanks for dropping by and thanks for the kind words.
Best,
Conor
polaris299 | 10th December 2014
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OMG, that looks to be awesomely tasty.
As for those who produce spam by the bucket load – such sadness, such a waste of time, energy and potential talent.
Be well
Conor Bofin | 10th December 2014
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I agree completely. The talent waste is the saddest bit of it.
polaris299 | 10th December 2014
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Reblogged this on John Looks Out On Life and commented:
One mans view on the double edged blessing of being popular
Conor Bofin | 10th December 2014
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Hi John,
Thanks for the reblog and comment.
Best,
Conor
teslacgrey | 11th December 2014
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So funny! I’m going to follow you! That would sound creepy if I said it any other place outside of the internet!
Sincerely,
Not a spammer
Conor Bofin | 11th December 2014
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Thanks Tesla,
Thanks for the kind words and follow (on or off the internet).
Best,
Conor
dublinfollies | 11th December 2014
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Looks fab! Hope you made the spammers laugh as hard as me there…
Conor Bofin | 11th December 2014
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I hope they choke on the laughter.
Thanks for that,
Conor
frankporter | 11th December 2014
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Reblogged this on frankporter.
iamrorykelly | 12th December 2014
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Fella, you are skilled….when and where is Conor’s Pie Shop landing?
Conor Bofin | 12th December 2014
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There was a pie shop across the road from our office in Sandyford. It lasted about 3 months….
iamrorykelly | 12th December 2014
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Yeah, but Sandyford is an Industrial estate Conor – there’s more life in a tramps vest!!
Ashleigh | 12th December 2014
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Wow that looks so yummy!!! I will definitely give this a try! I have never tried hot water pastry before, this could be fun!
Conor Bofin | 12th December 2014
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It is both fun and tasty Ashleigh. Give it a go.
Ashleigh | 12th December 2014
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I will let you know when I do it and tell you what I think XD
Conor Bofin | 12th December 2014
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Brilliant! I really love when people try my stuff.
Ashleigh | 15th December 2014
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It was delicious!!!! thank you for sharing the recipe XD
Pingback:Shared from WordPress | Smart Food Solutions | 12th December 2014
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i8there4irun | 12th December 2014
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All I know is that I must now try this pie! Google must have a translator for grams to American measurements. (We always have to be so dam difficult!) Looks delicious, and good for you for only getting “stabby” with the chicken.
Conor Bofin | 12th December 2014
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If you do try it, be sure to make it a long run beforehand. It is not low cal, no matter how one measures it.
BTW, I translate cups and pounds to real measurements all the time. Using Google, of course.
Thanks for the kind comment,
Conor
i8there4irun | 12th December 2014
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Oh, believe me- I always have a “dry run” before I try it out on a special occasion. Learned the hard way, that until I get comfortable with a recipe, I have to screw it up a few times.
Conor Bofin | 12th December 2014
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I know that feeling.
shalamariris | 12th December 2014
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I wish I could cook. Let me rephrase. I wish I had the desire to put so much effort into a meal.
I absolutely love your pictures. As I scroll, I lick my lips in anticipation of the next photograph. I will go to a restaurant tonight and think of you!
🙂
Conor Bofin | 12th December 2014
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Thank you. The highest praise. I really appreciate the nice comment.
thefoodjourneyblog | 13th December 2014
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Get a free pair of nike bro for free! Click here xxx
Hehe I am kidding!!! I can only imagine your frustration for cleaning up the spam! Loved the article and the witty opening that lead to a recipe. You hooked a new foodie follower!
Conor Bofin | 13th December 2014
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Excellent to have the Food Journey following, Nikes or not!
Best,
Conor
Gale Molinari | 15th December 2014
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Reblogged this on galesmind and commented:
Oh yum!!
delfiannatens | 15th December 2014
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Reblogged this on delfiannatens.
justabitoftiff | 16th December 2014
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That looks absolutely mouthwatering!
Conor Bofin | 16th December 2014
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Thanks. It takes time but is worth it.
shaynickey19 | 16th December 2014
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Reblogged this on shaynickey19.
saro0na35 | 16th December 2014
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Reblogged this on saro0na35.
Conor Bofin | 16th December 2014
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Thanks. I appreciate it.
Irwan Juanda | 17th December 2014
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I’m so going to try to make this. I’m not sure if it’ll turn out well, but I’ll try my best. Wish me luck! 😀
Conor Bofin | 17th December 2014
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Hi Irwan,
Please let me know how it turns out. It would be great to see.
Thanks for your faith in my recipe.
Best,
Conor
Irwan Juanda | 19th December 2014
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Sure I will! But currently I’m struggling with finding Pancetta and Lard (which are rarely available in my country, and the sellers in the market are not familiar with, along with mace). But I’m thinking to make the Pancetta myself for now… and we’ll see after that. Haha.
chilliandindian | 18th December 2014
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thanks for the recipe. il try it out. I wasn’t expecting this was to be a food blog at all. But your post was hilarious! im following you!
Conor Bofin | 18th December 2014
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Delighted to be of service. Let me know how it goes please.
MECalvin | 18th December 2014
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Love it! You are very witty, and when I figure out the conversions I’m going to try the pie!
Conor Bofin | 18th December 2014
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You have no excuses now: http://www.food.com/library/calc.zsp
Best,
Conor
MECalvin | 18th December 2014
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Thanks!!! I’ll post something when I give it a try. I’m not much of a cook, but I am learning. 😬
ateroalex | 18th December 2014
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Reblogged this on uvirfarms.
untoquerevelde | 19th December 2014
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Buena pinta!!!
Conor Bofin | 22nd December 2014
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Muchas gracias, mi amigo.
Madison Woods | 22nd December 2014
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This was the best recipe post I think I’ve ever seen.
Conor Bofin | 22nd December 2014
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Thanks Madison. A pretty good pie, for sure.
Madison Woods | 22nd December 2014
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LOL, of course the pie looks and sounds good, but the aperitif of bitter spammer tonic makes the digestive juices flow, and causes the anticipation to mount.
GalOnTrip | 24th December 2014
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who took the pics of the whole process of making your chicken pancetta pie? they are very nicely captured and look very appetizing. the only problem is to figure out some time and patience to make one, which is actually my own problem 😉
Conor Bofin | 29th December 2014
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I took them myself. It does involve a deal of dexterity and also some use of the timer on the camera. All part of the fun!
GalOnTrip | 29th December 2014
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wow, i admit it’s such a great work. you cook and take the pics of the cooking method yourself. indeed, it takes a lot of time, work and dexterity
Mindoftheman | 26th December 2014
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Nice!
Conor Bofin | 26th December 2014
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Thanks.
jdallen32 | 27th December 2014
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Reblogged this on jdallen32 and commented:
How did you find this
Ronald Baker | 28th December 2014
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Reblogged this on Unchain The Tree.
Michelle Loughran | 29th December 2014
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The pastry looks delicious
Conor Bofin | 30th December 2014
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Thank you Michelle,
It is pretty tasty. But, I wouldn’t recommend it for daily consumption. It’s a lovely treat.
Best,
Conor
bakeitright | 1st January 2015
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vege salad…. interesting
bakeitright | 1st January 2015
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sorry i did not see the original post but yes it is interesting… your pie i might try to cook
Conor Bofin | 1st January 2015
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Do try it. It’s pretty tasty fare.
Thanks for visiting and for the comment.
Conor
millame126 | 4th January 2015
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😋
Cynthia at Appleton Wiske | 5th January 2015
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I have to run to the market for ingredients. This looks incredible.
Conor Bofin | 5th January 2015
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Well Cynthia,
Post it when you get back! Thanks for the kind words.
Best,
Conor
jesscharliewood | 7th January 2015
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That looks really delish
Conor Bofin | 7th January 2015
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Thanks for the kind words. Do try it.
Pingback:AsealskhakiHow: Blogging For The Likes Of Myself | randommusings | 18th January 2015
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Nneka | 25th January 2015
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You forgot to put the hot pastry on the spammers head….lmap. I laughed inside of me till my belly hurt, couldnt afford to wake the baby up. I should have stepped out but i was afraid to explode in laughter. You made my day:)
Conor Bofin | 25th January 2015
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Thanks Nneka,
Happy to bring a little sunshine. Glad we didn’t wake the baby.
Best,
Conor
Nneka | 25th January 2015
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Reblogged this on Food lover, aspiring writer and mommy! and commented:
I had to reblog. This was so funny, it made my day. Except he forgot to put hot pastry on the spammers’ head.
jvelez2821 | 28th January 2015
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Incredibly late- but looks delicious!
Conor Bofin | 28th January 2015
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Thanks, I’ll take the complement any time!
themanwhoatestl | 13th February 2015
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Love your blog!! Keep it delish. XO
The Man Who Ate STL.
Conor Bofin | 13th February 2015
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Thank you. Keep eating St.L. I love your honesty and overall approach. Most ‘amateurs’ (not journalists) who do that stuff do it very poorly. Keep at it.
Best,
Conor
naptimethoughts | 17th February 2015
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I will never make that, although it looks delicious. I just wanted to sympathize. In some ways, I’m awfully proud of my blog. In other ways, it’s a ton of work.
Carry on.
Conor Bofin | 22nd February 2015
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Thanks indeed. The blog does take a bit of work. Thankfully we both know that it’s a labour of love and worth the effort involved.
Best,
Conor
brit • in • nyc | 21st February 2015
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I am feeling an irresistible urge to desperately convince you ‘I am not a spammer! Please let me have some pie’. I confess I am more of a ‘Nigella’s Sluts Spaghetti’ kinda gal, making pasta in the middle of the night in my dressing gown and eating by the light of the open fridge. But I have tactically left your recipe scattered (appearingly carelessly, how little they know) around the apartment in hope that the boyfriend may have a stroke of culinary genius and make it for me. Love your blog, looking forward to the next post!
Conor Bofin | 22nd February 2015
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Thanks Diana,
If I get up in the middle of the night (to eat), it’s usually toast. I doubt any comparison with Nigella at the fridge door would work with me.
Thanks for the very kind words.
Best,
Conor
delightfulmum | 23rd February 2015
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This pie looks truly delectable.
I am going to make this with my son at the weekend.
Stay positive, you’re doing an amazing job!
Conor Bofin | 23rd February 2015
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Thanks Sunita,
It was a tasty pie indeed. I will try my best to keep the right side out!
Best,
Conor
Susan | 14th March 2015
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What a lovely pie! And what a lovely post – thanks for the good dose of humor, your terrific photography, and a recipe I shall have to try soon 🙂
Conor Bofin | 14th March 2015
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Thanks so much for the lovely comment, Susan. Do break out the lard and give it a go. It is rather tasty.
Best,
Conor
chef mimi | 18th November 2016
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Dammit. Linda beat me to the spam comment. I just recently discovered a similar number of spam comments – never realized WP was doing this! Beautiful pie. Who’s taking photos for you?
Conor Bofin | Author | 18th November 2016
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I take them all myself. Even the ones of me doing things. I use a Canon 5D with a 2 sec or 10 sec delay for the shots of any process. The camera is regularly covered in flour, grease or dough. I get great fun from it as those shots are very much hit and hope and often one only gets on shot, as it were.
chef mimi | 18th November 2016
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Ooh my. That I didn’t expect. I do have a remote, but if I need two hands I’m out of luck! Impressive
Simon Champion | 17th April 2017
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Just discovered your blog Conor, been reading a few posts. I now automatically read your comments in an irish accent, to be sure 🙂
Re: spammers. I compare them to people that sit next to you on the bus/train when there are plenty of empty seats to choose from, and are seemingly unaware of the existence of deodorant.
Conor Bofin | Author | 17th April 2017
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A pretty perfect analogy Simon. Great to have you here.
Islay Corbel | 28th November 2017
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Well, better late than never! It looks pie-tastic and I think I’m going to have to make one for Xmas.
Conor Bofin | Author | 28th November 2017
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Hi Isaly,
It is well worth making. I am starting to think pies too as our weather gets colder and colder. Never too late to have a chat about this stuff.
Conor