Pete Harvey Posted June 16, 2014 Share Posted June 16, 2014 I take it that picture was before the now well over due Pregnancy OzzyO? Those who know OzzyO will know what I mean. Link to post Share on other sites More sharing options...
Horsetan Posted June 16, 2014 Share Posted June 16, 2014 I take it that picture was before the now well over due Pregnancy OzzyO? I've heard of slow cooking, but that's ridiculous Link to post Share on other sites More sharing options...
ozzyo Posted June 17, 2014 Author Share Posted June 17, 2014 I take it that picture was before the now well over due Pregnancy OzzyO? Those who know OzzyO will know what I mean. That night was the start of it!!!!!!!!!!!!!! Link to post Share on other sites More sharing options...
steve fay Posted June 17, 2014 Share Posted June 17, 2014 Draw bars have arrived, many thanks Link to post Share on other sites More sharing options...
ozzyo Posted June 17, 2014 Author Share Posted June 17, 2014 OzzyO, does scratch building, I scratch built these two this morning, I'm not sure what gauge they are though. Now to add the detail to them. Both of them weigh in at over 1LB so they should have a bit of traction! I don't know why some of you think that I'm pregnant? I just like ????????????????????????????????? OzzyO. Link to post Share on other sites More sharing options...
steve fay Posted June 17, 2014 Share Posted June 17, 2014 You can box them aswell Mate !!!! Link to post Share on other sites More sharing options...
david.hill64 Posted June 17, 2014 Share Posted June 17, 2014 Nice buns! Link to post Share on other sites More sharing options...
Jon Fitness Posted June 17, 2014 Share Posted June 17, 2014 OzzyO, does scratch building, I scratch built these two this morning, I'm not sure what gauge they are though. Now to add the detail to them. Both of them weigh in at over 1LB so they should have a bit of traction! I don't know why some of you think that I'm pregnant? I just like ????????????????????????????????? pies 003.jpg pies 004.jpg OzzyO. Dunno about the gauge but if I ate those I'd be an OGLO... JF Link to post Share on other sites More sharing options...
Horsetan Posted June 17, 2014 Share Posted June 17, 2014 According to Michael Delamar, if you put those pies onto a skewer, you get a Wigan kebab.... Link to post Share on other sites More sharing options...
N15class Posted June 17, 2014 Share Posted June 17, 2014 I think it is one inch gauge!!! One inch extra around the waist for each pie. They really look good Ozzyo, have not eat warm home made pork pie for years. Link to post Share on other sites More sharing options...
ozzyo Posted June 17, 2014 Author Share Posted June 17, 2014 According to Michael Delamar, if you put those pies onto a skewer, you get a Wigan kebab.... To get these pies on a skewer it would be a snooker cue. Still waiting for the jelly to set, before I can do the weathering.. OzzyO. Link to post Share on other sites More sharing options...
Horsetan Posted June 17, 2014 Share Posted June 17, 2014 To get these pies on a skewer it would be a snooker cue. Still waiting for the jelly to set, before I can do the weathering... Wait....you weather PIES???!!? Link to post Share on other sites More sharing options...
ozzyo Posted June 18, 2014 Author Share Posted June 18, 2014 Wait....you weather PIES???!!? Yep, they go in the big white box and come out all cool with the jelly all set then you just have to weather them. Well it's more like cut the bu99ers up and eat them, some times with peas and gravy, but most times just with another pie. I'm trying to come up with some new pie fillings, how about the following? Corned beef hash, that could just be meat and tattat. The rest of them are secrete, but one of them if I can get it to work will blow your pants off. FFFFFFFFFFFFFFFFFFFFFPPPP. Link to post Share on other sites More sharing options...
Pete Harvey Posted June 18, 2014 Share Posted June 18, 2014 What Beer/Ale are you thinking of using in the filling OzzyO? Can we have a Cross section image before they are weathered away? Link to post Share on other sites More sharing options...
Jon Fitness Posted June 18, 2014 Share Posted June 18, 2014 What shade of gravy will you be using to weather them? JF Link to post Share on other sites More sharing options...
ozzyo Posted June 18, 2014 Author Share Posted June 18, 2014 Hello all, for the weathering I think that I'll use a lumpy green with a nice wash of brown. I'll try and remember to do a cross section for you Pete. The only problem with pies is that all of the best fillings have been used, I'm trying to think of something new. How about pie peas and gravy in a pie? Or a fish and chip pie? Chicken curry pie? Must go now the nice men in the white coats have turned up with my nice jacket with the very long sleeves, looks like I'm going to play in that nice soft room for a while. The very mad, OzzyO. Link to post Share on other sites More sharing options...
Jon Fitness Posted June 18, 2014 Share Posted June 18, 2014 Hello all, for the weathering I think that I'll use a lumpy green with a nice wash of brown. I'll try and remember to do a cross section for you Pete. The only problem with pies is that all of the best fillings have been used, I'm trying to think of something new. How about pie peas and gravy in a pie? Or a fish and chip pie? Chicken curry pie? Must go now the nice men in the white coats have turned up with my nice jacket with the very long sleeves, looks like I'm going to play in that nice soft room for a while. The very mad, OzzyO. Liver,bacon,onions and mushrooms please JF Link to post Share on other sites More sharing options...
Pete Harvey Posted June 18, 2014 Share Posted June 18, 2014 How about Cheasey Peas? Isn't there 50 shades of Gravy ? Link to post Share on other sites More sharing options...
ozzyo Posted June 18, 2014 Author Share Posted June 18, 2014 Liver,bacon,onions and mushrooms please JF Now that one sounds interesting, yum, yum. I may give that one a go soon. When they let me out of this big soft room!!!!!!!! OzzyO. Link to post Share on other sites More sharing options...
richbrummitt Posted June 18, 2014 Share Posted June 18, 2014 Hello all, for the weathering I think that I'll use a lumpy green with a nice wash of brown. I'll try and remember to do a cross section for you Pete. The only problem with pies is that all of the best fillings have been used, I'm trying to think of something new. How about pie peas and gravy in a pie? Or a fish and chip pie? Chicken curry pie? Must go now the nice men in the white coats have turned up with my nice jacket with the very long sleeves, looks like I'm going to play in that nice soft room for a while. The very mad, OzzyO. It must be mustard for weathering a pork pie, surely? Sweeney and Todd in Reading do a huge range of pies on rotation and so fillings are running out. As a student we used to make toasties will all sorts in. It eventually culminated in pork pie toasties followed by a 'desert' toasties containing opal fruits. I cannot recommend the former, but the latter was a different flavour in every bite! Back onto pies and for me port and venison with a Stilton crust will always be a winner. I should probably be in the corner of the room next door! Link to post Share on other sites More sharing options...
steve fay Posted June 18, 2014 Share Posted June 18, 2014 Build that bl@@dy castle You!!! Link to post Share on other sites More sharing options...
Jon Fitness Posted June 19, 2014 Share Posted June 19, 2014 Build that bl@@dy castle You!!! More pies first! Link to post Share on other sites More sharing options...
asa Posted June 19, 2014 Share Posted June 19, 2014 Ozzy,how about a pie within a pie within a pie like those three bird roasts you can buy from Lidl and Aldi. Start with one of those miniature pork pies and end up with something like a Desperate Dan cow pie with the horns sticking out. Link to post Share on other sites More sharing options...
Rob Pulham Posted June 20, 2014 Share Posted June 20, 2014 Ozzy,how about a pie within a pie within a pie like those three bird roasts you can buy from Lidl and Aldi. Start with one of those miniature pork pies and end up with something like a Desperate Dan cow pie with the horns sticking out. Working as butcher at the time, my colleagues made me an alternate 4 tier wedding cake from different sizes of pork pies when I got married. Link to post Share on other sites More sharing options...
asa Posted June 20, 2014 Share Posted June 20, 2014 So that's how you earn your crust Ozzy. Link to post Share on other sites More sharing options...
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