Have you ever tried to eat a pie in 28 degree heat? Yeah me neither, until now that is.
For the unaware amongst you a heat wave hit the west coast of Scotland that left many reaching for the Factor 50 and as the Commonwealth Games rolled into town I had enough time to nip to Castle Park, home of Blantyre Victoria, for a pre-season friendly before getting home just in time to see a bunch of dancing teacakes look on in horror as SuBo fluffed her lines.
It could have been worse though, for all we know wee Susie could have looked out at the psychedelic nonsense going on before her and thought she had died and gone to Tunnock’s heaven, diving head first into an unsuspecting volunteer trying to first tear the wrapper off the marshmallowy behemoth before consuming it whole. This of course leads to the all important decision of whether or not to lay out the empty foil flat on the ground or to roll it up into a tiny ball before flicking it into the distance in no particular direction. The poor lassie.
Sorry, went off on a tangent there. The point I was aiming when I started out here was that a roasting hot day is not ideal pie eating conditions, but as always I found a way to bring a new pie review to you.
So after finding a shady spot to cool myself down, let’s rate some pie!
Where: Castle Park, Blantyre Victoria v Pollok, Pre-Season Friendly. Entry: £3. Programme: None.
Price: There was no menu adorning the pie stall window, and in haste to get out the sun I forgot to ask how much I had to part with for my pastry. However using some simple algebra deducting the price of multiple cans of fizzy pop from the pie purchases of those around me I can confirm this pie can be yours for a solitary British pound. Bargain!
Presentation: It was white. It was medium-sized. It was a napkin. And that’s all I have to say about that.
Meatiness: This pie was perfectly pleasant. Nothing outstanding but a tasty meaty treat nonetheless. The meat was relatively well packed although did fall apart a little the more I bit into it. It was moist without being greasy and although the peppery linger didn’t last long on the palate it was still present after I’d finished. It was the kind of pie that is hard to get really enthused about but at the same time leaves you with nothing bad to say either.
Brown Sauce: That’s right we have a new section folks. It’s something I have toyed with in the past but my early season experiences have shown that the sauce itself is a stand alone feature of any pie whether it be good or bad. So how was the brown sauce at Castle Park? In a word: tangy, adding a sparkle of flavour that this pie was maybe slightly lacking. However be careful as too much and you could end up looking like your sucking an invisible milkshake through an equally invisible straw. It provided some added lubrication with a distinct tart tang.
Pastry: The pastry was soft and crumbly, the edges weren’t particularly crisp so there was no brown sauce dunking on this pie but it did mean that if you were in a rush you could eat this pie in a flash. This pastry would be a favourite with the pie eating sprinters but may disappoint those who are in it for the long haul.
Overall: New section about Brown Sauce aside this was a pretty standard pie, but for a pound you can’t really grumble.
Gravy Factor: Bog Standard Bisto.
All things going well my next review will be from Beith, home of one of the best pies of last season the luxury Chicken and Haggis Pie and one of the worst the Scotch Pie. Hopefully the Steak Pie on offer is closer to the former as opposed to the latter. In other news I will be the Scottish correspondent for The Football Pink this season, a link to which can be found on the left hand side of the page, starting with an SPL review that I plan to get done this week. Give the site a visit and order a copy should you get the chance.
However until next time, go forth and eat pie!