Meat News! Volume 15 - Pies are Back! Standard disclaimer and un-subscribe info: This is a newsletter that is being sent to you because I thought you might be interested or because you requested a subscription. If you are not interested, the unsubscribe link at the bottom of the page will send us away for ever. If you are not interested, have told me so but are still receiving this letter it is because I’m an idiot, sorry, a little too much research into wine pairings with pies.

Good News: Bad News: Great News: Meat Pies are BACK IN STOCK!! We are closed until next Monday so the soonest you can have any meat pies is next Tuesday. Meat Pies are BACK IN STOCK!! I’m just so giddy that I had to say it twice. We are now the exclusive importer in Japan for the world renowned Vili’s Pies from Australia which means you will never have to go pie-less again. Unless you want the Sausage Roll or Vegetarian You-say-pahsty-I-say-paysty Thingy, we're not going to do those for a while. If you’ve never had a Vili’s Pie, they are a treat and come in three gourmet flavors: Beef - Beefy-Beefy richness, a few vegetables for your health, all wrapped up in a crispy pie shell. We checked with our resident sommelier, Charlene (a transvestite who really doesn’t like it when you call him “Chuck” but that’s a different newsletter altogether) to come up with suitable wine pairing and he recommends a six pack of Asahi tall boys. Chicken - If you are Australian you can also call these “chook-pies” but that might be offensive in some areas. Big hunks of chicken in a white gravy. The perfect morning after pie. Chucky recommends Minato Mimosas with the chicken pie - that’s 3 parts Lemon Chu-Hi, 1 part Orange Juice Drink. If your night before the morning after was special, a couple of these warming in your toaster oven can really show a girl that you might remember her name. Beef and Mushroom – The most top-shelf pie in the line-up. Not only do these have real chunks of savory beef (you can feasibly even stretch the word “steak” a bit to include the key ingredient here) they also have mushrooms in the gravy, real mushrooms, not the plastic ones that all the other pie-makers probably put in their pies, so these are possibly healthy. We reckon that a good meal of this with some salad and maybe some bean curd or something combined with 20 laps in the pool is part of healthy diet that could see you live to be a hundred, maybe more! Charlene agrees which is why he pairs this pie with a nice box of Franzia, the pink one (hint: if you remove the wine bag from the wine box, it's much easier to conceal this in your backpack at work). We’ve even got a new party box of mini-pies (only beef for now, but the other flavors are coming soon). 16 cocktail pies, which, unlike cocktail olives, don’t do so well when dropped into a martini, but are excellent next to one. We will unfortunately be closed until August 17th for the Obon Holiday. Don’t worry, I won’t be having any fun as I’ve been told I do not deserve it and the car needs a cleaning. Go online, make your order now!

Vilis's Beef Pie The Australian standard beef pie. Frozen Product ID PI001 Size 160gm Price 400Yen/pc Cost 400yen Vili's Chicken Pie Gourmet chicken pie. Frozen Product ID P1003 Size 160gm Price 400Yen/pc Cost 400yen Vili's Beef & Mushroom Chunks of beef and mushroom. Frozen Product ID PI002 Size 160gm Price 400Yen/pc Cost 400yen

Hurry, If you order by Sunday, August 16th, and write "free nuggets" in your order, we'll throw in a free pack of Teriyaki Flavored Beef Jerky Nuggets! Meat Pies and Free Beef Jerky - that's pretty awesome.

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My hairy wienie

If you’ve got kids they will love this! Even if you don’t have kids but you have some friends who are sort of retarded, they will probably like it to. You need just a couple ingredients – some wienies and some pasta (spaghetti works way better than macaroni).

What you do is thread the spaghetti through the wienie, in this case a hot dog. I learned a couple things in the process of doing this that I might ought to share, it is much easier if A, the pasta is uncooked, and B, the wienies are not frozen. Also, unless you have a really big pasta pot, it is also a good idea to break the spaghetti in half before you begin. Once you’ve got you’re wieners well pricked with pasta they should looks something like this.

Now all you do is drop them into some boiling water and cook until soft. Don’t be surprised if the little bit of pasta that is inside of the sausage is still a bit al dente. For those of you that don’t speak Italian, that means it will be a little crunchy, but this is spaghetti with wienies, nobody will critique your chefing.

You are awesome!