The concept of a crusty topped pie in a tin is radical and I can appreciate why some amongst the population cannot grasp and appreciate this culinary miracle.
I personally adopted the steak and kidney offering of that illustrious brand as my preferred means of sustenance whilst a student and in fact celebrated my 21st birthday alone in a grotty bedsit with a steak and ale pie which was adequate compensation for the lack of company.
I cannot actually think of any similar tinned product apart from perhaps an old fashioned suet pudding but then again can that be classified as a pie?
It was not too long ago that canned foods were seen as a technological marvel and a solution to the problem of keeping food palatable for a prolonged period for the benefit, initially of the armed forces in distant lands, intrepid explorers probing the far reaches of the globe and the general domestic consumer.
The popularity of the Fray Bentos Pie appears, however, to be wavering due to a combination of factors.
In terms of lifestyle there has been a push towards fresh and "super foods" and in no way can the contents of the distinctive shallow bowl like tin hope to compete with such fare.
At one time the famous pie was the epitomy of a convenience meal, ready hot and piping in about 25 minutes but just take a look today in the aisles, chiller and freezers of High Street stores and the range of ready meals is astonishing in its almost restaurant quality, calorific balance and variety.
I would have hoped that successive generations of students, following on from my own championing of the pie, will have adopted it as an essential part of a staple diet but it appears that they are having problems. These are not ethical, health conscious, vegetarian or vegan issues nor on ecological grounds for the industrial processes needed to make the tins but down to the fact that the current generation find it difficult to even open up the tin to allow it to be placed in the oven to cook.
Granted, it is a very well engineered container for food with a raised flange lip and sturdy sheet lid but that is part of the design to give an extended shelf life of around 3 years.
Turns out that the kitchen implements that form part of the equipment of a typical self catering student residence, and specifically the tin opener, are just not strong or durable enough to tackle the opening process.
The newest Fray Bentos Pies do have an infographic on how to open the lid and with the express instruction to use a robust can opener.
Various Millenials, the key composition of the student sector, have resorted to social media to publicise their frustrations with short films on the very subject. One has been seen using a hammer and bolster, another using a sharp ended screwdriver to pierce the lid in an attempt to get at the contents.
To their credit, Fray Bentos, have considered other options to assist in this fundamental stage but most have been dismissed on the grounds that serious injury could occur. A ring pull arrangement as commonly found on standard sized food tins is a potential hazard as fingers could easily be severed. A sardine tin type key would simply not work for the same reason.
In my own experience over the last 40 years I have never had an issue of either a thwarted opening or flesh wound whilst eagerly opening a tin in readiness for a wonderful meal.
In researching for this piece of writing I did actually purchase a Fray Bentos Pie.
It was on special offer at just one Pound Sterling which must be one of the giveaways of all time.
There is a reason for this generosity in a tin in that the company did come in for a lot of criticism earlier on in 2018 after loyal customers perceived a reduction in the meat and gravy content in some of its most popular pies. As in a lot of cases of commercial decision making the opinions of the public, as customers, are often overlooked or ignored completely.
There is a lot of ground for Fray Bentos to make up to restore its fan base.
It may already be too late given the relentless shifts and changes in diet, lifestyle and cooking habits that are upon us.
As for me, well, that pie I bought purely, I add, for investigative purposes will be cooked within about 24 hours.
I may feel that it is a bit wanting on the filling but as long as that crusty top performs as it always has then I will be more than happy.
No comments:
Post a Comment