The bakery thread - Page 19

roKWiz · 27-02-2021, 08:29 AM

Quote:

Originally Posted by Trendseeker

Ness’s Delights, Gymea. Recommended.

Must give this one a try next time I visit Sydney.

Trendseeker · 27-02-2021, 02:24 PM

Quote:

Originally Posted by xahh

Looks really good, what's the score out of 10?

Beef and mushroom Pie: 8/10. Nice pastry, beef mince has a hint of pepper, good ratio of gravy to meat.

Rhubarb and apple slice: 9/10. Generous size, superb pastry that holds the filling very well, and the taste combination of apple and rhubarb is excellent.

**X-AHH** · 18-03-2021, 12:57 PM

Ouyen in Victoria.

The pasties are not what they used to be but passable. The chips and gravy helped me cope with the disapointment

Still a really good bakery.

Citroënbender · 18-03-2021, 01:02 PM

Was it a proper gravy, or one of the reconstituted vegetable type?

**X-AHH** · 18-03-2021, 01:16 PM

Quote:

Originally Posted by Citroënbender

Was it a proper gravy, or one of the reconstituted vegetable type?

Very average powder and water effort.

Previously was a 9.5/10 place but now 7.5.

Looks like it's changed ownership.

**GasoLane** · 19-03-2021, 06:15 PM

By special request, the Roundabout Bakery, West Wyalong (NSW)

And for those who want to do a price comparison with their local.

images upload

Citroënbender · 20-03-2021, 08:12 PM

Did you buy any of their wares; can you rate them?

**GasoLane** · 20-03-2021, 08:27 PM

Quote:

Originally Posted by Citroënbender

Did you buy any of their wares; can you rate them?

I'll leave that up to xahh...........however I do know that he passed through Temora today on his way back to Adel.

And DID'NT call in to the Ganmain bakery!!

**X-AHH** · 20-03-2021, 08:37 PM

Average at.best.
Don't go out of your way in to visit these bakeries.

Citroënbender · 20-03-2021, 08:42 PM

Clearly, they had no idea they were serving a Michelin-grade bakery critic! You should have gone to the Grongy Pub instead.

roKWiz · 21-03-2021, 07:59 AM

Geeze, I note the price of sausage rolls heading upto pie territory now. Whats going on Mr Baker.

However suace should be double IMO.

blueoval · 21-03-2021, 09:05 AM

Quote:

Originally Posted by xahh

Average at.best.
Don't go out of your way in to visit these bakeries.

image

thats a disgrace

jaydee · 21-03-2021, 12:10 PM

Quote:

Originally Posted by roKWiz

However suace should be double IMO.

Sauce should be free, or at least one free one per pie/sausage roll.

If you're in Perth's northern suburbs, The Golden Bakery in Frobisher St Osborne Park.
Won heaps of awards,ribbons and trophies

, pies are packed.
Soon as you bite in it starts running out everywhere.
All over your chin, fingers onto the paper, something to lick up later.

ute83 · 21-03-2021, 01:49 PM

Only bad pies need sauce.

jaydee · 21-03-2021, 01:59 PM

Quote:

Originally Posted by ute83

Only bad pies need sauce.

OH NO, NOT A PIE CONNOISSEUR

Listen up, you can't eat a pie without sauce, it's sacrilege.
It's like salt on chips, lemon on fish, sweet chilly on spring rolls, pepper on steak etc.

Sauce just enhances a good pie.

**X-AHH** · 21-03-2021, 02:36 PM

Quote:

Originally Posted by jaydee

OH NO, NOT A PIE CONNOISSEUR

Listen up, you can't eat a pie without sauce, it's sacrilege.
It's like salt on chips, lemon on fish, sweet chilly on spring rolls, pepper on steak etc.

Sauce just enhances a good pie.

I'm going to stay out of this one but while we're on the subject, is sauce or relish the better choice?

**X-AHH** · 21-03-2021, 02:41 PM

Quote:

Originally Posted by Citroënbender

Clearly, they had no idea they were serving a Michelin-grade bakery critic! You should have gone to the Grongy Pub instead.

I also have a black belt in pieology

Citroënbender · 21-03-2021, 02:47 PM

A Cordon Noir?

I thought the top qualification in pieology was an elasticated waistband?

**X-AHH** · 21-03-2021, 02:48 PM

Quote:

Originally Posted by roKWiz

Geeze, I note the price of sausage rolls heading upto pie territory now. Whats going on Mr Baker.

However suace should be double IMO.

I've also noticed this sausage roll price ramping recently.

I don't mind paying extra for one that's well endowed but won't give those fun sized ones a second look.

**X-AHH** · 21-03-2021, 02:50 PM

Quote:

Originally Posted by Citroënbender

A Cordon Noir?

I thought the top qualification in pieology was an elasticated waistband?

My black belt size is "equator"

roKWiz · 22-03-2021, 08:22 AM

Quote:

Originally Posted by ute83

Only bad pies need sauce.

Spot on, sauce should be treble.
Anyone who applies sauce to a pie (or SR) near where I can smell it should be forced to leave the premises.

Still stand by the best place for pies or sausage rolls I've found is Fare Enough in Euroa.
This joint is a small deli like shop who do great brekkies with freshly picked vine cherry tomatoes grilled with housemade sourdough lightly toasted in butter to go with scramble eggs and pork belly bacon.

They are not a bakery but beat every other place I've ever eaten a pie. 2nd would be have to the half acre shed Cafe in Howlong NSW.
$8 huge steak (stands at about 4 in tall) pie you need to order before visiting the place.

Tassie f100 · 22-03-2021, 09:06 AM

Quote:

Originally Posted by jaydee

OH NO, NOT A PIE CONNOISSEUR

Listen up, you can't eat a pie without sauce, it's sacrilege.
It's like salt on chips, lemon on fish, sweet chilly on spring rolls, pepper on steak etc.

Sauce just enhances a good pie.

I’m with RoKWiz on this one.Sauce is used to cover up poor tasting food,whether it be a pie or sausage roll.So called chefs use all sorts of sauce to cover up poor quality steak etc.If food is good quality it doesn’t need any thing to add to the taste

prydey · 22-03-2021, 09:11 AM

Quote:

Originally Posted by ute83

Only bad pies need sauce.

I guess that's like adding sugar to coffee. By coffee I mean coffee, not that stuff you scoop out of a jar or tin.

Citroënbender · 22-03-2021, 09:24 AM

This is becoming like the “time and motion expert’s study of the orchestra”.

I can taste the food and I can taste the sauce/dressing/garnish. There is no conflict and no covering-up.

Striving for sameness, and how it never endures:

https://m.youtube.com/watch?v=hrB-_nIer88

22-03-2021, 09:44 AM

Yup, I've offended many a chef by asking for tomato sauce. Not 'cause their cooking is bad but because i fookin' love tomato sauce. Sorry not sorry!

Tassie f100 · 22-03-2021, 09:57 AM

Quote:

Originally Posted by leesa

Yup, I've offended many a chef by asking for tomato sauce. Not 'cause their cooking is bad but because i fookin' love tomato sauce. Sorry not sorry!

If you prefer the taste of tomato sauce over the taste of good food,I guess that is your privilege

22-03-2021, 10:11 AM

Quote:

Originally Posted by Tassie f100

If you prefer the taste of tomato sauce over the taste of good food,I guess that is your privilege

Been that way since I was a kid and my parents had to lock away the tomato sauce bottles. True story!

But yeah, please don't get insulted when people ask for tomato sauce.. it's not automatically an indication that they're unhappy with what's on the plate.

Citroënbender · 22-03-2021, 10:37 AM

Did you sneak a swig of the sauce and then try to make it up with water so your parents didn’t notice?

It’s not strictly a bakery item but I was moderately impressed with the Fry’s vegetarian “sausage rolls” the other week. Have had plenty worse real ones in my meatarian days.

22-03-2021, 10:42 AM

Quote:

Originally Posted by Citroënbender

Did you sneak a swig of the sauce and then try to make it up with water so your parents didn’t notice?

and sully what was left in the bottle?! No way!

**X-AHH** · 22-03-2021, 12:01 PM

I like party sausage rolls dipped in sauce. I've been buying the Aldi sausage rolls and cutting them into three pieces before baking them to make the cocktail sized product.

I also like partying