"dsi1" wrote in message
...

On Thursday, September 1, 2016 at 10:36:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, September 1, 2016 at 8:16:45 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, August 31, 2016 at 11:09:00 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, August 31, 2016 at 10:30:29 AM UTC-10, Ophelia wrote:
> > > > "Taxed and Spent" wrote in message
> > > > ...
> > > >
> > > > On 8/31/2016 12:42 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.
> > > > >
> > > > > https://www.amazon.com/clouddrive/sh...hare_link_copy
> > > > >
> > > >
> > > > I would not want to add heat during this process.
> > > >
> > > > ===========
> > > >
> > > > You need to use your fingertips which is what I assumed he meant
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > Yes, my fingertips. Although, they are hot little fingertips! I also
> > > like
> > > having a close and personal relationship with my dough, who doesn't?
> > >
> > > ========
> > >
> > > I don't know but from what I read here, people are using machines.
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I never thought the time saved was worth the bother of using a food
> > processor. Pretty soon, I'm going to ditch kitchen tools and just use my
> > hand to mix everything. The reality is that your hand is better at
> > mixing
> > and folding batters than any tool made.
> >
> > ===========
> >
> > Only until and if arthritis sets in ..
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> My thinking is that making pizza dough in a bag can offer some therapeutic
> benefits for folks with arthritis but I don't know anybody with arthritis
> to
> test this out. Hopefully, I'll find someone.
>
> =============
>
> I used your recipe in a bag for a while, it works great) For a while
> though I have been experimenting with 'no knead' bread which D loves!! He
> asked if that dough could be used for pizza too so ... after a couple of
> experiments ... that is the new pizza dough around here)
>

Crazy, isn't it? We were raised on the idea that we always had to work the
dough but that was just a big lie! :0

============

The ingredients for this are just put into a bucket, mixed up and left to
rise for a couple of hours and then if I don't want to use it immediately,
into the fridge.

Depending how I bake it, it turns out very differently. If I bake it
directly on the stone it is flattish and very crusty with a soft crumb.
Very good!

If I bake it in the Dutch oven -first very high heat but turn it down ... it
has a fairly dense crumb,

When I use the Dutch oven and bake it on highest heat for 45 mins, it is
much higher and the crumb is very holey and chewy. A bit like crumpets
That is they way he likes it best.

When I use it for pizza I bake it in a flat tin or it spreads too much and
gets too crusty. When it is part baked, I take it out and finish it on the
stone.

Good thing I enjoy experimenting)

I like making this dough particularly, because after the first rise, it
lives in the fridge. I have left it there over a week with no problem. When
I want to use it I transfer the dough to the Dutch oven and put it in a sink
of hot water. At the same time I turn on the oven. In about half an hour it
is well risen and ready for the oven.

Fluffy bread it isn't, but he loves this and so this is what I bake)


--
http://www.helpforheroes.org.uk