On Saturday, August 6, 2016 at 9:06:43 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> My plan is to make a pot roast with some potatoes and carrots. Then cut the
> roast and vegetables and put them in crust. The crust is in a spring form
> pan and the meat and vegetables is put in the crust dry. The pie is put in a
> 400 degree oven till browned. I make a gravy while the pie is baking. The
> gravy is poured into the pie through a hole. It's not a real traditional pie
> but adding the gravy afterwards is a pretty good British tradition, I'd say.
>
>
> Is it? <g> I have to say it's a new one to me, but what
> the heck, if it works for you .. The only 'gravy in the hole' type thing
> I have used was gelatin for cold pork pies ( which as you know is already
> cooked. It is made with fatty pork so isn't so easy to dry out Great
> with salad. I would say be careful baking a pie with dry beef and veg, it
> could be awfully dry and I am not sure added gravy at the end would help.
>
> I can even do it with pork and inject gelatin into it and eat it cold.
> Americans aren't used to eating cold pork pies but I'll try anything at
> least once. Pork adobo pie? Well alright.
>
> It would be easy to cook your meat and veg first and make
> a gravy with it. Put it into a pie dish and top with pastry. Puff pastry
> is nice or if I am making a double crust pie, I use shortcrust ... if you do
> make a double crust though be careful how much gravy you put in before you
> bake it.
>
> Anyway, enjoy and report back))
>
> --
> http;//www.helpforheroes.org.uk

The beef won't be dried out because the idea is to bake the crust at high heat and not the beef. The idea behind cooking it with as little liquid as possible is to get a better crust. Well that's what I'm hoping for anyway.

Last night I had lemongrass chicken. It's made by marinating small pieces of chicken with Thai curry paste, a large amount of garlic, black pepper, shoyu, MSG, and cornstarch. This was fried at high heat in a good amount of oil. It takes about a minute to cook a small batch of chicken. Amazing! This dish is all about caramelizing and intensifying the flavor. I used chicken thighs but it would work well with chicken breast. My guess is that you could use practically any kind of nasty meat and it would come out tender and delicious. Brilliant!

"Whirled Peas" wrote in message ...

On 08/05/2016 10:47 AM, Ophelia wrote:
>
> --------------------------------------------------
>
> Ah yes, we use a standing crust for pork pies
>
> My steak pies I don't have a bottom crust so it can have good gravy in
> there too.
>

Couple of questions: do you consider a standing crust to be the exact
same thing as a raised crust? Both terms seem to be in common use, but I
wonder if there's any difference at all.

To me they are the same.

Also, don't you have to master the Hot Water Pastry technique before
attempting either?

Yes.

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

"dsi1" wrote in message
...


The beef won't be dried out because the idea is to bake the crust at high
heat and not the beef. The idea behind cooking it with as little liquid as
possible is to get a better crust. Well that's what I'm hoping for anyway.

Well that certainly works for pork pies. As for using
it with beef ... I would have thought it would be dry, but hey, give it a
go and report back.

Last night I had lemongrass chicken. It's made by marinating small pieces of
chicken with Thai curry paste, a large amount of garlic, black pepper,
shoyu, MSG, and cornstarch. This was fried at high heat in a good amount of
oil. It takes about a minute to cook a small batch of chicken. Amazing! This
dish is all about caramelizing and intensifying the flavor. I used chicken
thighs but it would work well with chicken breast. My guess is that you
could use practically any kind of nasty meat and it would come out tender
and delicious. Brilliant!

I am sure if I liked curry (anything) I would agree
with you)

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

On 08/06/2016 09:55 AM, ImStillMags wrote:

(snip)

>
> Took me a bit of fiddling to figure out what worked best with my particular crock pot.
> Turns out mine needs to be left on high to hold the temperature in the perscribed range.
>
> I put the breast in a zip lock bag. Set the temp for 140 and let it go for 3 hours
> after temp was reached.
>

If you're using name-brand Ziplocs, you're probably safe. They're made
of polypropylene, which doesn't emit harmful chemicals at cooking
temperatures. Couldn't find what other brand zipper bags are made of.

Food wrap however, is made from PVC (poly vinyl chloride), which can
emit BPA (a hormone disruptor associated with cancer) when heated or
even phosgene gas, when burned.

On Saturday, August 6, 2016 at 1:09:04 PM UTC-7, Whirled Peas wrote:
> On 08/06/2016 09:55 AM, ImStillMags wrote:
>
> (snip)
>
> >
> > Took me a bit of fiddling to figure out what worked best with my particular crock pot.
> > Turns out mine needs to be left on high to hold the temperature in the perscribed range.
> >
> > I put the breast in a zip lock bag. Set the temp for 140 and let it go for 3 hours
> > after temp was reached.
> >
>
> If you're using name-brand Ziplocs, you're probably safe. They're made
> of polypropylene, which doesn't emit harmful chemicals at cooking
> temperatures. Couldn't find what other brand zipper bags are made of.
>
> Food wrap however, is made from PVC (poly vinyl chloride), which can
> emit BPA (a hormone disruptor associated with cancer) when heated or
> even phosgene gas, when burned.

Yes. Ziplocs. A lot of others have stated that they use them as well.

On 08/06/2016 12:56 PM, Ophelia wrote:
> "Whirled Peas" wrote in message ...
> On 08/05/2016 10:47 AM, Ophelia wrote:
>>
>> --------------------------------------------------
>>
>> Ah yes, we use a standing crust for pork pies
>>
>> My steak pies I don't have a bottom crust so it can have good gravy in
>> there too.
>>
>
> Couple of questions: do you consider a standing crust to be the exact
> same thing as a raised crust? Both terms seem to be in common use, but I
> wonder if there's any difference at all.
>
> To me they are the same.
>
> Also, don't you have to master the Hot Water Pastry technique before
> attempting either?
>
> Yes.
>

Thank you.

"Whirled Peas" wrote in message ...

On 08/06/2016 12:56 PM, Ophelia wrote:
> "Whirled Peas" wrote in message ...
> On 08/05/2016 10:47 AM, Ophelia wrote:
>>
>> --------------------------------------------------
>>
>> Ah yes, we use a standing crust for pork pies
>>
>> My steak pies I don't have a bottom crust so it can have good gravy in
>> there too.
>>
>
> Couple of questions: do you consider a standing crust to be the exact
> same thing as a raised crust? Both terms seem to be in common use, but I
> wonder if there's any difference at all.
>
> To me they are the same.
>
> Also, don't you have to master the Hot Water Pastry technique before
> attempting either?
>
> Yes.
>

Thank you.

--------------

You are most welcome but now I am looking forward to hearing about your
experiments)



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

On Saturday, August 6, 2016 at 10:19:16 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> The beef won't be dried out because the idea is to bake the crust at high
> heat and not the beef. The idea behind cooking it with as little liquid as
> possible is to get a better crust. Well that's what I'm hoping for anyway..
>
> Well that certainly works for pork pies. As for using
> it with beef ... I would have thought it would be dry, but hey, give it a
> go and report back.
>
> Last night I had lemongrass chicken. It's made by marinating small pieces of
> chicken with Thai curry paste, a large amount of garlic, black pepper,
> shoyu, MSG, and cornstarch. This was fried at high heat in a good amount of
> oil. It takes about a minute to cook a small batch of chicken. Amazing! This
> dish is all about caramelizing and intensifying the flavor. I used chicken
> thighs but it would work well with chicken breast. My guess is that you
> could use practically any kind of nasty meat and it would come out tender
> and delicious. Brilliant!
>
> I am sure if I liked curry (anything) I would agree
> with you)
>
> --
> http;//www.helpforheroes.org.uk

The lemongrass chicken doesn't taste like curry even though it uses the yellow curry paste. The paste mostly tastes like lemongrass and ginger with some chili hotness. Add a large amount of garlic and you got your lemongrass chicken right there. I forgot to add the fish sauce but next time I will. I'll also add some Mexican Tajin powder to kick up the citrus component. Lemongrass chicken is a fast, cheap, and intensely flavorful dish!

"dsi1" wrote in message
...

On Saturday, August 6, 2016 at 10:19:16 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> The beef won't be dried out because the idea is to bake the crust at high
> heat and not the beef. The idea behind cooking it with as little liquid as
> possible is to get a better crust. Well that's what I'm hoping for anyway.
>
> Well that certainly works for pork pies. As for
> using
> it with beef ... I would have thought it would be dry, but hey, give it a
> go and report back.
>
> Last night I had lemongrass chicken. It's made by marinating small pieces
> of
> chicken with Thai curry paste, a large amount of garlic, black pepper,
> shoyu, MSG, and cornstarch. This was fried at high heat in a good amount
> of
> oil. It takes about a minute to cook a small batch of chicken. Amazing!
> This
> dish is all about caramelizing and intensifying the flavor. I used chicken
> thighs but it would work well with chicken breast. My guess is that you
> could use practically any kind of nasty meat and it would come out tender
> and delicious. Brilliant!
>
> I am sure if I liked curry (anything) I would agree
> with you)
>
> --
> http;//www.helpforheroes.org.uk

The lemongrass chicken doesn't taste like curry even though it uses the
yellow curry paste. The paste mostly tastes like lemongrass and ginger with
some chili hotness. Add a large amount of garlic and you got your lemongrass
chicken right there. I forgot to add the fish sauce but next time I will.
I'll also add some Mexican Tajin powder to kick up the citrus component.
Lemongrass chicken is a fast, cheap, and intensely flavorful dish!

-----------------------------

I, very generously, leave all the hot and spicy stuff for you <g>

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

On Sun, 7 Aug 2016 02:34:53 -0700 (PDT), dsi1 >
wrote:

> The lemongrass chicken doesn't taste like curry even though it uses the yellow curry paste. The paste mostly tastes like lemongrass and ginger with some chili hotness. Add a large amount of garlic and you got your lemongrass chicken right there. I forgot to add the fish sauce but next time I will. I'll also add some Mexican Tajin powder to kick up the citrus component. Lemongrass chicken is a fast, cheap, and intensely flavorful dish!

I like what I'm seeing! Is there some sort of a written recipe you
can point me too?


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sunday, August 7, 2016 at 12:14:21 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, August 6, 2016 at 10:19:16 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> > The beef won't be dried out because the idea is to bake the crust at high
> > heat and not the beef. The idea behind cooking it with as little liquid as
> > possible is to get a better crust. Well that's what I'm hoping for anyway.
> >
> > Well that certainly works for pork pies. As for
> > using
> > it with beef ... I would have thought it would be dry, but hey, give it a
> > go and report back.
> >
> > Last night I had lemongrass chicken. It's made by marinating small pieces
> > of
> > chicken with Thai curry paste, a large amount of garlic, black pepper,
> > shoyu, MSG, and cornstarch. This was fried at high heat in a good amount
> > of
> > oil. It takes about a minute to cook a small batch of chicken. Amazing!
> > This
> > dish is all about caramelizing and intensifying the flavor. I used chicken
> > thighs but it would work well with chicken breast. My guess is that you
> > could use practically any kind of nasty meat and it would come out tender
> > and delicious. Brilliant!
> >
> > I am sure if I liked curry (anything) I would agree
> > with you)
> >
> > --
> > http;//www.helpforheroes.org.uk
>
> The lemongrass chicken doesn't taste like curry even though it uses the
> yellow curry paste. The paste mostly tastes like lemongrass and ginger with
> some chili hotness. Add a large amount of garlic and you got your lemongrass
> chicken right there. I forgot to add the fish sauce but next time I will.
> I'll also add some Mexican Tajin powder to kick up the citrus component.
> Lemongrass chicken is a fast, cheap, and intensely flavorful dish!
>
> -----------------------------
>
> I, very generously, leave all the hot and spicy stuff for you <g>
>
> --
> http;//www.helpforheroes.org.uk

It would be rather spicy alright. I didn't have any Thai chili pepper to kick it up so I topped it with Sriracha and it was great. Next time I'll use some Hawaiian chili. It can be hot and blazingly so.

On Sunday, August 7, 2016 at 2:58:10 PM UTC-10, sf wrote:
> On Sun, 7 Aug 2016 02:34:53 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > The lemongrass chicken doesn't taste like curry even though it uses the yellow curry paste. The paste mostly tastes like lemongrass and ginger with some chili hotness. Add a large amount of garlic and you got your lemongrass chicken right there. I forgot to add the fish sauce but next time I will. I'll also add some Mexican Tajin powder to kick up the citrus component. Lemongrass chicken is a fast, cheap, and intensely flavorful dish!
>
> I like what I'm seeing! Is there some sort of a written recipe you
> can point me too?
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I used a marinade of Mae Ploy yellow curry paste with a good amount of garlic. That's pretty much the basic flavor profile right there. Shoyu, fish sauce, and Thai chili, would finish it off. You also add corn starch and a bit of sugar to the marinade. It should be kind of gooey kind of marinade. Let it set about 20 minutes. Fry at high heat in a good amount of oil.

The wife and kids always order this when they go to the Vietnamese restaurant down the street so I'm quite familiar with the flavor profile. The main idea of the dish is caramelization. It should come out nearly burnt. Here's a recipe that's seems pretty good.

http://rasamalaysia.com/recipe-vietn...ngrass-chicken

"dsi1" wrote in message
...

On Sunday, August 7, 2016 at 12:14:21 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, August 6, 2016 at 10:19:16 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> > The beef won't be dried out because the idea is to bake the crust at
> > high
> > heat and not the beef. The idea behind cooking it with as little liquid
> > as
> > possible is to get a better crust. Well that's what I'm hoping for
> > anyway.
> >
> > Well that certainly works for pork pies. As for
> > using
> > it with beef ... I would have thought it would be dry, but hey, give it
> > a
> > go and report back.
> >
> > Last night I had lemongrass chicken. It's made by marinating small
> > pieces
> > of
> > chicken with Thai curry paste, a large amount of garlic, black pepper,
> > shoyu, MSG, and cornstarch. This was fried at high heat in a good amount
> > of
> > oil. It takes about a minute to cook a small batch of chicken. Amazing!
> > This
> > dish is all about caramelizing and intensifying the flavor. I used
> > chicken
> > thighs but it would work well with chicken breast. My guess is that you
> > could use practically any kind of nasty meat and it would come out
> > tender
> > and delicious. Brilliant!
> >
> > I am sure if I liked curry (anything) I would
> > agree
> > with you)
> >
> > --
> > http;//www.helpforheroes.org.uk
>
> The lemongrass chicken doesn't taste like curry even though it uses the
> yellow curry paste. The paste mostly tastes like lemongrass and ginger
> with
> some chili hotness. Add a large amount of garlic and you got your
> lemongrass
> chicken right there. I forgot to add the fish sauce but next time I will.
> I'll also add some Mexican Tajin powder to kick up the citrus component.
> Lemongrass chicken is a fast, cheap, and intensely flavorful dish!
>
> -----------------------------
>
> I, very generously, leave all the hot and spicy stuff for you <g>
>
> --
> http;//www.helpforheroes.org.uk

It would be rather spicy alright. I didn't have any Thai chili pepper to
kick it up so I topped it with Sriracha and it was great. Next time I'll use
some Hawaiian chili. It can be hot and blazingly so.

-----------------------

Well, if you don't burst into flames, report back I am sure there are
many here who would enjoy it)

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