On 8/31/2016 1:42 PM, dsi1 wrote:
> On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
>> I've been wanting chicken pot pie and had all the fixings, so I used
>> up a couple pieces of chicken and odds & ends of vegetables in the
>> vegetable drawer that weren't enough volume to serve two. The crust
>> is my usual food processor butter pastry, with black pepper and
>> parmesan cheese. The crumbles you see on top are seasoned and
>> rendered chicken skins. Yummy!
>>
>> Pictures in alt.binaries.food
>>
>>
>> --
>> I love cooking with wine.
>> Sometimes I even put it in the food.
>
> When I went downstairs this morning, I saw my daughter demurely cutting some butter into some flour using a fork and a knife. She had her earphones on and was in some kind of happy place. I told her to quit using such a pansy method of cutting butter and proceeded to jam my hand in there and started rubbing the butter in to break it up and incorporate it into the flour.
>
> Hopefully, she learned that mixing in the butter this way is a lot faster. When she bakes the biscuits, she'll probably find that it produces a better product. Then she will do that for the rest of her life. It's what I do with shortcrust too.
>
My mother never made pastry in any other way. I use the FP.
Graham