"dsi1" > wrote in message
...
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.

https://www.amazon.com/clouddrive/sh...hare_link_copy

=======

I saw some tv cook use a frozen stick of butter for biscuits, he shredded it
into the flour with a box grater. It does work well for pie crust too.

Cheri