I will agree with you on this. The pies at Nany’s are of similar quality and very close at hand. If I should ever have a future hankering for one of these pies, I would certainly turn to Nany’s.
Pies in Hua Hin
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Jack_Batty
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Re: Pies in Hua Hin
Re: Pies in Hua Hin
I will continue to pay bht70 at CP on Canal road
Courage is grace under pressure and when circumstances change you change your mind.
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Jack_Batty
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Re: Pies in Hua Hin
The pies at AP are too small for me and thus not worth the money. Sausage rolls are okay. Pork pies woeful, but the cheese onion and spud pasty is also okay as long as sealed properly or not split, as they become too dry. I buy the latter from time to time and enjoy them.Jack_Batty wrote: ↑Wed Mar 30, 2022 5:53 pmAP? I haven’t tried those pies yet, but at this point, I think I’m about pie-saturated. It might take me awhile to get around to that variety.
Talk is cheap
Re: Pies in Hua Hin
AP pork pies are now 100 baht. 
Glad I don't like em that much!
Glad I don't like em that much!
Who is the happier man, he who has braved the storm of life and lived or he who has stayed securely on shore and merely existed? - Hunter S Thompson
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handdrummer
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Re: Pies in Hua Hin
Its the 40% increase that is objectionable, nothing to do with the ability of the item to provide sustenance. (Yes, I know prices have gone up everywhere).handdrummer wrote: ↑Thu Mar 31, 2022 8:57 am If one pie can provide you with a meal, 100 baht. doesn't seem like much. Although, if you don't care for them, then the price doesn't matter.
Who is the happier man, he who has braved the storm of life and lived or he who has stayed securely on shore and merely existed? - Hunter S Thompson
Re: Pies in Hua Hin
Don't worry, I'm sure when the price of pork comes down again, that 40% will prove to be a temporary adjustment, and the old price will return 
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handdrummer
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Re: Pies in Hua Hin
Eventually, you'll become an airitarian.buksida wrote: ↑Thu Mar 31, 2022 9:30 amIts the 40% increase that is objectionable, nothing to do with the ability of the item to provide sustenance. (Yes, I know prices have gone up everywhere).handdrummer wrote: ↑Thu Mar 31, 2022 8:57 am If one pie can provide you with a meal, 100 baht. doesn't seem like much. Although, if you don't care for them, then the price doesn't matter.
Re: Pies in Hua Hin
History of Pies:
.....................................................................................
The history of the pie includes ancient Egypt, medieval England and Australia's First Fleet
https://www.abc.net.au/news/2022-07-18/ ... /101219720
Pies are sometimes thought of as a medieval creation, but food writer and cook Alice Zaslavsky says they've been gracing dinner tables since the time of the pyramids.
There are references to versions of what we now know as pie on ancient Egyptian tomb walls, as well as in ancient Greek and Roman texts, she says.
And pastry – that delicious thing that draws many of us to the pie today – was often chucked out in earlier centuries of its existence.
"It was more like a bowl," Ms Zaslavsky tells ABC RN's Life Matters.
Indeed, the crust – once called a "coffin" – was hard, thick, heavy and inedible, says Jacqui Newling, a historian and gastronomer, and assistant curator at Sydney Living Museums.
"The crust was sort of a vessel, if you like, in which food would be cooked," she says.
Over time, thankfully, the tough dough was refined, and made lighter and yummier with the addition of animal fat.
"Then you started eating the pastry itself," Dr Newling says.
But, initially, that coffin crust made the pie perfectly portable.
"The casing was really practical for people who were travelling or working at a distance," Dr Newling says.
A raised pie with a thick crust "helped keep contents from going off".
In the 1830s, for example, it took up to four days to get from Sydney to the Hunter Valley by foot or even horseback, if the weather was bad enough.
So a food that could be wrapped, stuffed in a knapsack and brought out at will was highly appealing.
Food historian Jan O'Connell notes that the word "pye" entered the English language in the 14th century.
Around 1387, Chaucer wrote in The Canterbury Tales of a cook who "koude rooste, and sethe, and broille, and frye / Máken mortreux, and wel bake a pye".
Ms Zaslavsky, also the author of In Praise of Veg, says the origin of the word "pie" might relate to the fact that, to create one, almost anything could be wrapped in pastry and cooked up.
The word might have been adopted from the older word "magpie" because "the magpie collects a bunch of things and puts them in its nest" just as "people would collect whatever they could afford and put it into a pastry case", she says.
Pies grew to be hugely popular in Britain, before the concept arrived in Australia. Here, "the idea of pie-making arrived with the First Fleet," says Dr Newling, who is also the author of Eat Your History.
She points to the 1788 journal reference of George Worgan, a First Fleet surgeon and "quite the gourmand".
In the journal entry, Worgan describes a convict wanting to make a pie for his wedding celebration.
"A fine she-goat … was found dead, and some of the fleshy parts cut off, and today two men were taken up on suspicion of having killed this goat, and made a pie of some part of it," he writes.
Worgan goes on to explain that one of the men, to be married the next day, had wanted "to make a pie for the wedding dinner".
"I think that's a really nice story because it shows that [the pie] was something that would be celebrated," Dr Newling says.
But it was also an accessible meal choice. Flour and meat were then part of convicts' rations "so any convict could make a pie", she says.
Hail the Flying Pie-Man
After it hit our shores, the pie grew in popularity in Australia.
Pies were included in the King's birthday celebratory feast hosted by Governor Phillip on June 4, 1788.
And in the 1840s there was even a pie celebrity.
The "the flying pie-man" was a popular identity who sold pies at Sydney's wharfs. Newspapers of the time described him as "enlivening Parramatta" with his "pie-making talents" and "musical cries".
Since then, Dr Newling says the savoury pie has become "iconic" in Australia.
Its practicality, and the fact it can be eaten out of the hand, without a plate and without cutlery, go some way to explaining why.
"It speaks to our sort of sense of not having to be shackled by all the accoutrements you need to eat a meal – like a sandwich, it can be eaten on the go," Dr Newling says.
As far back as the mid-19th century, pie-sellers wandered through the crowds at cricket matches at Hyde Park and other places where people were gathering for sports events, she says.
"It was a good snack while you're out and about.
"It's street food, actually."
The pie is as mobile as it is down to earth. And it's not alone.
"A lot of our [Australian] food traditions are certainly egalitarian, they're open to all," Dr Newling says.
And in keeping with those traditions, she says the pie "cuts through class".
There were – and still are – very fancy pies found on formal tables, like a "raised pie with an ornate, decorated top" as "a way of showing off your wealth and nobility".
But she says plenty of others could – and can – enjoy the pie "as quite a rudimentary but simple, portable dish".
.....................................................................................
The history of the pie includes ancient Egypt, medieval England and Australia's First Fleet
https://www.abc.net.au/news/2022-07-18/ ... /101219720
Pies are sometimes thought of as a medieval creation, but food writer and cook Alice Zaslavsky says they've been gracing dinner tables since the time of the pyramids.
There are references to versions of what we now know as pie on ancient Egyptian tomb walls, as well as in ancient Greek and Roman texts, she says.
And pastry – that delicious thing that draws many of us to the pie today – was often chucked out in earlier centuries of its existence.
"It was more like a bowl," Ms Zaslavsky tells ABC RN's Life Matters.
Indeed, the crust – once called a "coffin" – was hard, thick, heavy and inedible, says Jacqui Newling, a historian and gastronomer, and assistant curator at Sydney Living Museums.
"The crust was sort of a vessel, if you like, in which food would be cooked," she says.
Over time, thankfully, the tough dough was refined, and made lighter and yummier with the addition of animal fat.
"Then you started eating the pastry itself," Dr Newling says.
But, initially, that coffin crust made the pie perfectly portable.
"The casing was really practical for people who were travelling or working at a distance," Dr Newling says.
A raised pie with a thick crust "helped keep contents from going off".
In the 1830s, for example, it took up to four days to get from Sydney to the Hunter Valley by foot or even horseback, if the weather was bad enough.
So a food that could be wrapped, stuffed in a knapsack and brought out at will was highly appealing.
Food historian Jan O'Connell notes that the word "pye" entered the English language in the 14th century.
Around 1387, Chaucer wrote in The Canterbury Tales of a cook who "koude rooste, and sethe, and broille, and frye / Máken mortreux, and wel bake a pye".
Ms Zaslavsky, also the author of In Praise of Veg, says the origin of the word "pie" might relate to the fact that, to create one, almost anything could be wrapped in pastry and cooked up.
The word might have been adopted from the older word "magpie" because "the magpie collects a bunch of things and puts them in its nest" just as "people would collect whatever they could afford and put it into a pastry case", she says.
Pies grew to be hugely popular in Britain, before the concept arrived in Australia. Here, "the idea of pie-making arrived with the First Fleet," says Dr Newling, who is also the author of Eat Your History.
She points to the 1788 journal reference of George Worgan, a First Fleet surgeon and "quite the gourmand".
In the journal entry, Worgan describes a convict wanting to make a pie for his wedding celebration.
"A fine she-goat … was found dead, and some of the fleshy parts cut off, and today two men were taken up on suspicion of having killed this goat, and made a pie of some part of it," he writes.
Worgan goes on to explain that one of the men, to be married the next day, had wanted "to make a pie for the wedding dinner".
"I think that's a really nice story because it shows that [the pie] was something that would be celebrated," Dr Newling says.
But it was also an accessible meal choice. Flour and meat were then part of convicts' rations "so any convict could make a pie", she says.
Hail the Flying Pie-Man
After it hit our shores, the pie grew in popularity in Australia.
Pies were included in the King's birthday celebratory feast hosted by Governor Phillip on June 4, 1788.
And in the 1840s there was even a pie celebrity.
The "the flying pie-man" was a popular identity who sold pies at Sydney's wharfs. Newspapers of the time described him as "enlivening Parramatta" with his "pie-making talents" and "musical cries".
Since then, Dr Newling says the savoury pie has become "iconic" in Australia.
Its practicality, and the fact it can be eaten out of the hand, without a plate and without cutlery, go some way to explaining why.
"It speaks to our sort of sense of not having to be shackled by all the accoutrements you need to eat a meal – like a sandwich, it can be eaten on the go," Dr Newling says.
As far back as the mid-19th century, pie-sellers wandered through the crowds at cricket matches at Hyde Park and other places where people were gathering for sports events, she says.
"It was a good snack while you're out and about.
"It's street food, actually."
The pie is as mobile as it is down to earth. And it's not alone.
"A lot of our [Australian] food traditions are certainly egalitarian, they're open to all," Dr Newling says.
And in keeping with those traditions, she says the pie "cuts through class".
There were – and still are – very fancy pies found on formal tables, like a "raised pie with an ornate, decorated top" as "a way of showing off your wealth and nobility".
But she says plenty of others could – and can – enjoy the pie "as quite a rudimentary but simple, portable dish".
- Medieval pie bakers didn't have to worry about the taste of their pastry – it wasn't for eating.(Image: The Bodleian Library, Oxford/Public Domain)
- 72c1d33e36b2d11ea91319d598d0c609.jpg (233.19 KiB) Viewed 82602 times
May you be in heaven half an hour before the devil know`s you`re dead!
Re: Pies in Hua Hin
Anyone tried the pies from the lady on Soi80?
Its used to be called Grumpys( opposite side to Joes Bar just down the road a little to 7-11) She used to serve excellent fish and chips and pies and she would bring them to any bar you were in, I spoke to her the other night and she says she only does takeaway pies now.
Its used to be called Grumpys( opposite side to Joes Bar just down the road a little to 7-11) She used to serve excellent fish and chips and pies and she would bring them to any bar you were in, I spoke to her the other night and she says she only does takeaway pies now.
Re: Pies in Hua Hin
Yes, I buy pies from " Mr Grumpy". Barry has been in Hua Hin for over 25years and ran Victoria which served the biggest and best breakfast Hua Hin has ever seen.
Sadly he's very ill and confined to bed these days but his good lady still makes a range of pies which are good and well priced.
Sadly he's very ill and confined to bed these days but his good lady still makes a range of pies which are good and well priced.
Re: Pies in Hua Hin
Thanks Sabai Jai
Will pop in and try some
Will pop in and try some
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404cameljockey
- Legend
- Posts: 2299
- Joined: Sat Apr 30, 2016 5:14 am
Re: Pies in Hua Hin
Thank you, I wasn't aware of this, I'll definitely give her a try soon.Sabai Jai wrote: ↑Mon Feb 13, 2023 8:20 am Yes, I buy pies from " Mr Grumpy". Barry has been in Hua Hin for over 25years and ran Victoria which served the biggest and best breakfast Hua Hin has ever seen.
Sadly he's very ill and confined to bed these days but his good lady still makes a range of pies which are good and well priced.
70-80 Baht for a pie is the price range I'll buy at.
IMO Nany's never disappoints on size/quality. AP is fair to middling. A terrific (huge, good crust, jelly) pork pie last month too. Andreannas was very good for pies when I tried a while back but I don't remember price (you did get discount with the Banyan Privilege Club card I was given when I joined Be Well Medical Centre, hopefully still the same deal).
I don't usually find pies being frozen as affecting my experience (I thaw them first
), my microwave thaws them slowly and has grill bars in the top to stop them becoming soggy.PS: Sabai Jai - less than 500 posts in 15 years - definitely the strong, silent type!
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thecolonel
- Legend
- Posts: 2389
- Joined: Sat Oct 11, 2014 3:34 am
Re: Pies in Hua Hin
Nits on Soi 102 now offering pies for take away or eat in
100 baht for take away
not eaten mine yet but her food is always very good so expecting them to be good
Steak & Kidney
Steak & Mushroom
Chicken & Bacon
Minced Beef & Onion
She is closed from 16th Apr for 10 days so good time to get some pies in the freezer.
Freezable Lasagne is 160 baht(t/a)
100 baht for take away
not eaten mine yet but her food is always very good so expecting them to be good
Steak & Kidney
Steak & Mushroom
Chicken & Bacon
Minced Beef & Onion
She is closed from 16th Apr for 10 days so good time to get some pies in the freezer.
Freezable Lasagne is 160 baht(t/a)
