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1796 Beef Steak Pie – Dutch Oven Baking  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Beef #Steak #Pie #Dutch #Oven #Baking | baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

1796 Beef Steak Pie – Dutch Oven Baking


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We continue our Dutch Oven series today with a wonderful recipe. We are baking a delicious “Beef Steak Pie” from Amelia Simmon’s 1796 cookbook, “American Cookery.” Baking this recipe in a Dutch oven is very easy if you use the techniques we have learned in previous episodes. And seriously, this is one recipe that calls for mushroom ketchup! Be sure to cook cook this slowly — around 300-degrees (F) for a couple of hours. Enjoy!

The Dutch oven was perfectly suited for use on the frontier. One can fry in it, make stews and soups with it, as well as bake in it. While the first two cooking methods are fairly easy, baking with a Dutch oven can be a little intimidating. With a few hints and a little experimentation and practice, baking in this 18th-century pot can be easy and rewarding.

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1796 Beef Steak Pie – Dutch Oven Baking

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

1796 Beef Steak Pie – Dutch Oven Baking

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
    1796 Beef Steak Pie – Dutch Oven Baking

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

1796 Beef Steak Pie – Dutch Oven Baking

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    1796 Beef Steak Pie – Dutch Oven Baking

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

source

48 Comments

  1. Bobby Dog Bear says:

    I’m on my 6th pie. Love this recipe.

  2. Miles Gentry says:

    Welding gloves. He speaks the truth lol. 👍

  3. jacqueline russell says:

    Umm that looks "De lis cious"

  4. Fred Quimby says:

    The REAL POT-PIE .

  5. Fred Quimby says:

    Imagine how the beef tasted back then . None o the BS steroids and chemicals that grew feed . Just UNTOUCHED ..NATURAL .

  6. Matthew Husband says:

    Puff Paste? New pet peeve. Don’t know why but that made me cringe.

  7. 2A ADDICT says:

    Wow, you have truly inspired me to start cooking.

  8. Kimbap Tempura says:

    Dutch ovens are not popular with my wife, I gave her one last night and she made me sleep on the couch.

  9. Nekros says:

    A pie without a bottom layer is not a pie.

  10. pastfinderfrank says:

    Made this twice and here is my twist. I used two pounds of thin sliced beef to manage around four layers. I added sliced mushrooms and slices of potato in conjunction with the onion and butter. Together with salt and pepper, I added in rosemary and thyme (which brought the flavor out). As a liquid I opted for a can of Guinness stout. Everything else followed the video at 300 degrees for 150 minutes. Served with peas and mint, this is a FANTASTIC family dinner!

  11. Susan Tuna says:

    That mushroom ketchup Is full of umami would be better to use It instead of the water

  12. Brian Mariani says:

    Tremendous flavors! Tremendous taste! Tremendous spices! Tremendous cook through! Tremendous….tremendous….

    Did Jas mention it was tremendous?

  13. Marilynn Court says:

    The Lord will smite your blue gloves!

  14. incog99 SKD says:

    I bet this would be spectacular with mustard pickles too.

  15. Medz.626 says:

    🥵🥵🥵🥵🥵

  16. bigbake132 says:

    Could the liquid just be beef stock or does it actually help if its a beer you pour in? Thanks

  17. Bill Thacker says:

    A layer of thin sliced potatoes……. Hmmmm….

  18. Angel Noel says:

    This needs to be a cafe Townsend cafe

  19. Karen Zilverberg says:

    Thanks.

  20. Michael Griffiths says:

    to maintain the required 300 degrees I would suggest using the thermostat on your cooker. And if you dont open the oven door whilst cooking. You will not need to rotate the dutch oven. Personally I use a pie dish on its own, without a lid. I find the crust browns quite nicely then too.

  21. Johannes Dolch says:

    As i am watching this i haven't eaten in 6 Days and this is a real treat 😀

  22. aditya suresh says:

    What is puff paste?

  23. Hunt Master says:

    In the 1700's, blue leather would require indigo dye.
    Thomas Jefferson was a pioneer grower of indigo in the colonies.
    Are you to deny TJ his just due?
    I weld in blue gloves proudly.
    snarc
    but really …

  24. Hunt Master says:

    In the 1700's, blue leather would require indigo dye.
    Thomas Jefferson was a pioneer grower of indigo in the colonies.
    Are you to deny TJ his just due?
    I weld in blue gloves proudly.
    snarc
    but really …

  25. DJ Sorensen says:

    Is there a way to thicken the mushroom ketchup, just a tad, without affecting the taste? Would reducing it help? Just found your site from a comment a lady made on a different site and yes I've subscribed. 🙂 DJ.
    Ps: i would think this should help if tomatoes upset your digestive system.

  26. Simon WoodburyForget says:

    Oven gloves aren't designed to insulate your hands, they're designed to prevent hot metal from sparking onto your skin.

  27. Hecklepig says:

    In 1796 the pastry used was very simple and not what we would recognize today as pastry at all. That is because the pastry was a mix of fat, flour and water, mixed into a firm dough. And yes that is pastry today, but it was never expected to puff up at all. Its intent was to hold in the moisture of the ingredients of the pie to allow them to stew in their own juices. Much in the same way we use a Dutch oven today. The pastry was usually discarded and not eaten at all, mostly because it was over cooked and had hardened like a brick. Its not until the end of the 18th and beginning of the 20th century that pastry becomes part of the meal itself.

  28. Keith Rosen says:

    very good series. great info

  29. S. Lee Mccauley says:

    I used to use a 12 inch and a 14 inch deep Dutch camo ovens. Loved them. They got stole along with a huge stainless steel griddle. In these times , I sure miss them. There is little you can't make using them.

  30. Kody Martin says:

    My guy that ring is hurting you

  31. George Phillips says:

    How would someone cook in the wild while a person is fur trapping?

  32. gothael1 says:

    Dutch Oven is a cooking thing? Hmm.

  33. Bill Thacker says:

    I did mine with potato slices , onions mushrooms meat layers. Worcestershire sauce and water.

  34. Jubilee & Livi Vlogs says:

    I wish you had a restaurant serving these items….

  35. Rou Chaltier says:

    The R and Y at the end of Pastry are NOT silent.

  36. Mark Lyles says:

    When your out in the woods this is got to be so good to eat

  37. Michael Pelayo says:

    I refuse to eat without watching Townsends

  38. TheFiveeagles says:

    rotate the lid in the opposite direction of oven.

  39. Isaac M. Armijo says:

    – –

    Don’t worry about the wicked or envy those who do wrong. For like grass, they soon fade away. Like spring flowers, they soon wither. Trust in the Lord and do what is right. Then you will live safely in the land and prosper. Take delight in The Lord, and he will give you your heart’s desires. Commit everything you do to The Lord. Trust him, and he will help you. He will make your innocence radiate like the dawn, and the justice of your cause will shine like the noonday sun. Be still in the presence of The Lord, and wait patiently for him to act. Don’t worry about evil people who prosper or fret about their wicked schemes. Stop being angry! Turn from your rage! Do not lose your temper— it only leads to harm. For the wicked will be destroyed, but those who trust in the Lord will possess the land. Soon the wicked will disappear. Though you look for them, they will be gone.The lowly will possess the land and will live in peace and prosperity. The wicked plot against the godly; they snarl at them in defiance. But The Lord just laughs, for he sees their day of judgment coming. The wicked draw their swords and string their bows to kill the poor and the oppressed, to slaughter those who do right. But their swords will stab their own hearts, and their bows will be broken. It is better to be godly and have little than to be evil and rich. For the strength of the wicked will be shattered, but the Lord takes care of the godly. The Lord directs the steps of the godly. He delights in every detail of their lives. Though they stumble, they will never fall, for The Lord holds them by the hand. Turn from evil and do what is right, and you will live in the land forever. For The Lord loves justice, and he will never abandon the godly. He will keep them safe forever, but the children of the wicked will die. The godly will possess the land and will live there forever. The godly offer wise counsel; they teach right from wrong. They have made God’s law their own, so they will never slip from his path. The wicked wait in ambush for the godly, looking for an excuse to kill them. But The Lord will not let the wicked succeed or let the godly be condemned when they are put on trial. Put your hope in The Lord. Travel steadily along his path. He will honor you by giving you the land. You will see the wicked destroyed. Look at those who are honest and righteous and who are at peace with one nother, for a wonderful future awaits those who love peace. But the rebellious will be destroyed; they have no future.The Lord rescues the godly; he is their fortress in times of trouble. The Lord helps them, rescuing them from the wicked. He saves them, and they find shelter in him. – Psalm 37:1-17,23-24,27-34,37-40 http://www.biblegateway.com/passage/?search=Psalm37:1-17,23-24,27-34,37-40&version=NLT

    For I know the plans I have for you,” says The Lord. “They are plans for wellbeing and not for disaster, to give you a future and a hope. In those days when you pray, I will listen. If you look for me wholeheartedly, you wil
    l find me. I will be found by you,” says The Lord. “I will end your captivity and restore your fortunes. I will gather you out of the nations where I sent you and will bring you home again to your own land.” – Jeremiah 29:11-14 http://www.biblegateway.com/passage/?search=Jeremiah29:11-14&version=NLT

    Isaiah 40:31
    But those who hope in The Lord
    will renew their strength.
    They will soar on wings like eagles;
    they will run and not grow weary,
    they will walk and not be faint.

    Hebrews 11:1 
    Now faith is confidence in what we hope for and assurance about what we do not see.

    Matthew 11:28
    For This is what Yahshua Says,
    "Come to me, all you who are weary and burdened, and I will give you rest."

    Two-thirds of the people in the land will be cut off and die,” says The Lord. “But one-third will be left in the land. I will bring that group through the fire and make them pure. I will refine them like silver and purify them like gold. They will call on my name, and I will answer them. I will say, ‘These are my people,’ and they will say, ‘The Lord is our God.’” – Zechariah 13:8-9 http://www.biblegateway.com/passage/?search=Zechariah13:8-9&version=NLT

    Psalm 119:114
    You are my refuge and my shield;
    I have put my hope in your word.

    Psalm 25:5
    Guide me in your truth and teach me,
    for you are God my Savior,
    and my hope is in you all day long.

    May your unfailing love be with us, O' Lord,
    even as we put our hope in you.
    Psalm 33:22 

    Praise be to The God and Father of our Lord and Messiah Yahshua! In his great mercy he has given us new birth into a living hope through the resurrection of Yahshau Messiah from the dead.
    1 Peter 1:3

    But in your hearts revere Messiah as Lord. Always be prepared to give an answer to everyone who asks you to give the reason for the hope that you have. But do this with gentleness and respect.
    1 Peter 3:15

    Then, calling the crowd to join his disciples, he said, “If any of you wants to be my follower, you must give up your own way, take up your cross, and follow me. If you try to hang on to your life, you will lose it. But if you give up your life for my sake and for the sake of the Good News, you will save it. And what do you benefit if you gain the whole world but lose your own soul?Is anything worth more than your soul?If anyone is ashamed of me and my message in these adulterous and sinful days, the Son of Man will be ashamed of that person when He returns in All The glory of his Father with The Holy Angels.” – Mark 8:34-38 http://www.biblegateway.com/passage/?search=Mark8:34-38&version=NLT

  40. Isaac M. Armijo says:

    They would not be guilty if I had not come and spoken to them. But now they have no excuse for their sin.Anyone who hates me also hates my Father.If I hadn’t done such miraculous signs among them that no one else could do, they would not be guilty. But as it is, they have seen everything I did, yet they still hate me and my Father.This fulfills what is written in their Scriptures: ‘They hated me without cause.’ – John 15:22-25 http://www.biblegateway.com/passage/?search=John15:22-25&version=NLT

  41. Bibby Bob says:

    That's not what I thought a Dutch oven was but okay

  42. Joseph Hornberger says:

    This guy is better than ANYTHING on Showtime or HBO. I taught AP US History. Man, I wish he could have visited my classes.

  43. Cowboy Animal says:

    My dutch ovens smell like beef steak pies but if I push too hard the smell definitely changes quickly and then the sheets need to be washed.

  44. Just A Zombie69 says:

    now do it with wagyu lol

  45. SullyPlaysGaem says:

    As an Australian savory meat pies are extremely common back home, but i was already surprised how few places in the States do that, I wonder why they fell out of favor.

  46. Francis Johnson says:

    Best looking dish I have seen him make . I want to eat a piece.

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