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.

sf > wrote in newsftdsbt2r1b45spm1eo7otg869pqo510hk@
4ax.com:

> 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 pot pie but don't make it very often. I use two pie shells and
even the store brands are quite expensive. Never tried making my own.
Looks too hard for me.



--
You know it's time to clean the refrigerator
when something closes the door from the inside.

On 2016-08-31, KenK > wrote:

>> parmesan cheese. The crumbles you see on top are seasoned and

> Never tried making my own. Looks too hard for me.

Both Dave and I make pie crusts. Easy peasy, once you get past the
do-it-like-the-book-sez phase.

A pie crust is like most other dishes. The more often you do it, the
better you become. You get a feel for it. You can tell by the grease
on yer hands if the dough is cold/warm enough. You learn how to patch
a split in too cold dough. Bsically, it's jes a freaking crust,
ferchrysakes!! Let's not get sappy about it. Jes do it!

In the meantime, here's a starting point.

http://www.foodnetwork.com/recipes/a...Speed=noscript
*****OR*****
http://tinyurl.com/gpf4upo

I changed to an organic non-hydrogenated shortening, but Crisco will
do for learning the basic recipe. Also, buy some good pie tins.
Chicago Metallic has never let me down.

nb

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.

That sounds like a pretty good idea. I have never thought of making a chicken pot pie. I'll have to plan on doing one. Thanks!

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

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.

"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

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

As do I Nice pastry



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

"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

On Wednesday, August 31, 2016 at 10:15:00 AM UTC-10, Taxed and Spent wrote:
> 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.

That's a good point. It's probably more important in the tropics than in other places. OTOH, I'll never go back to using two knives or a pastry cutter or what-have-you. Using fingers just works better. I used to use cold butter but these days, I just use room temperature Crisco. Believe me, I've done it all kinds of ways.

On Wednesday, August 31, 2016 at 10:29:13 AM UTC-10, Ophelia wrote:
> "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
>
> ==============
>
> As do I Nice pastry
>
>
>
> --
> http://www.helpforheroes.org.uk

I only discovered this a few years ago. Hopefully, my daughter will find that it works for her. It'll save her a lot of time!

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?

"dsi1" wrote in message
...

On Wednesday, August 31, 2016 at 10:29:13 AM UTC-10, Ophelia wrote:
> "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
>
> ==============
>
> As do I Nice pastry
>
>

I only discovered this a few years ago. Hopefully, my daughter will find
that it works for her. It'll save her a lot of time!

==

I love to hear about her. She really enjoys cooking eh? )



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

On Wednesday, August 31, 2016 at 10:56:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, August 31, 2016 at 10:29:13 AM UTC-10, Ophelia wrote:
> > "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
> >
> > ==============
> >
> > As do I Nice pastry
> >
> >
>
> I only discovered this a few years ago. Hopefully, my daughter will find
> that it works for her. It'll save her a lot of time!
>
> ==
>
> I love to hear about her. She really enjoys cooking eh? )
>
>
>
> --
> http://www.helpforheroes.org.uk

It appears so. She got into high gear about a year ago. It's a little strange.

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

On 31 Aug 2016 17:20:12 GMT, KenK > wrote:

> sf > wrote in newsftdsbt2r1b45spm1eo7otg869pqo510hk@
> 4ax.com:
>
> > 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 pot pie but don't make it very often. I use two pie shells and
> even the store brands are quite expensive. Never tried making my own.
> Looks too hard for me.

It's only hard if you make it hard. Use a single shell (top only) and
a bag of mixed vegetables.

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

On Wed, 31 Aug 2016 13:14:58 -0700, Taxed and Spent
> wrote:

> 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're going to rest the dough for 20-30 minutes in the refrigerator,
so it won't matter.

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

On Wed, 31 Aug 2016 13:33:29 -0700 (PDT), dsi1 >
wrote:

> I just use room temperature Crisco. Believe me, I've done it all kinds of ways.

Some people even melt the fat to incorporate.

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

On Wednesday, August 31, 2016 at 12:18:15 PM UTC-10, graham wrote:
> 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

She sounds like a pretty good cook. I wish my mom was a better cook. OTOH, I'm a better cook because I was doing the cooking for my family before I left home.

On Wednesday, August 31, 2016 at 12:23:22 PM UTC-10, sf wrote:
> On Wed, 31 Aug 2016 13:33:29 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > I just use room temperature Crisco. Believe me, I've done it all kinds of ways.
>
> Some people even melt the fat to incorporate.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I have not heard of that one. That's interesting. My theory is that you'll get a flaky crust and biscuits by using your fingers because the fat and flour get pressed into flat particles. You have to fold and flatten the biscuit dough two or three times to get the particles aligned on a plane. That's just a guess.

On Wednesday, August 31, 2016 at 3:15:00 PM UTC-5, Taxed and Spent wrote:
>
> On 8/31/2016 12:42 PM, dsi1 wrote:
>
> > 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.
>
>
Although I'm no baker I wouldn't want to add heat by using my
fingers/hands either. I'd either use a pastry cutter or the
fork and knife method she was using in the first place. But
if you have a food processor that would be the fastest and most
thorough method of cutting the fat into floor.

On 8/31/2016 5:03 PM, dsi1 wrote:
> On Wednesday, August 31, 2016 at 12:18:15 PM UTC-10, graham wrote:
>> 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
>
> She sounds like a pretty good cook.

She was! She started cooking when she was 9! Of course in those days,
girls were also taught to cook at school. She also learned how to make
butter and cheese.

"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

On Wednesday, August 31, 2016 at 12:41:36 PM UTC-5, notbob wrote:
> On 2016-08-31, KenK > wrote:
>
> >> parmesan cheese. The crumbles you see on top are seasoned and
>
> > Never tried making my own. Looks too hard for me.
>
> Both Dave and I make pie crusts. Easy peasy, once you get past the
> do-it-like-the-book-sez phase.
>
> A pie crust is like most other dishes. The more often you do it, the
> better you become. You get a feel for it. You can tell by the grease
> on yer hands if the dough is cold/warm enough. You learn how to patch
> a split in too cold dough. Bsically, it's jes a freaking crust,
> ferchrysakes!! Let's not get sappy about it. Jes do it!
>
....

I must concur as a baker. There's a definite feel for the product. Work with it long enough and you will learn! But ya gotta work with it! Yes you will mess some up, but how gross could it be? ;-)

John Kuthe...

On Wednesday, August 31, 2016 at 3:30:29 PM UTC-5, 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

My mother's pie crust recipe, I cut the butter into the flour with two forks! Great to "fork" (push through the tines of a fork) until there's minimal little chunks of butter left. Then it's done, gather it up and plop onto a piece of plastic wrap and fold it up, press the air out and stick it some place cool. Can be refrigerated/frozen but must come up to room temp to work it.

John Kuthe...

"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

"graham" wrote in message ...

On 8/31/2016 5:03 PM, dsi1 wrote:
> On Wednesday, August 31, 2016 at 12:18:15 PM UTC-10, graham wrote:
>> 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
>
> She sounds like a pretty good cook.

She was! She started cooking when she was 9! Of course in those days,
girls were also taught to cook at school. She also learned how to make
butter and cheese.

==

Not mine. She was a good cook but she was a nurse and out all day. OTOH my
Grandmother made everything and I used to kneel up at the table and
'help')


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

"dsi1" wrote in message
...

On Wednesday, August 31, 2016 at 12:23:22 PM UTC-10, sf wrote:
> On Wed, 31 Aug 2016 13:33:29 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > I just use room temperature Crisco. Believe me, I've done it all kinds
> > of ways.
>
> Some people even melt the fat to incorporate.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I have not heard of that one. That's interesting. My theory is that you'll
get a flaky crust and biscuits by using your fingers because the fat and
flour get pressed into flat particles. You have to fold and flatten the
biscuit dough two or three times to get the particles aligned on a plane.
That's just a guess.

===========

Sounds like a good guess to me)


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

In article >,
says...
>
> "graham" wrote in message ...
>
> On 8/31/2016 5:03 PM, dsi1 wrote:
> > On Wednesday, August 31, 2016 at 12:18:15 PM UTC-10, graham wrote:

> >> My mother never made pastry in any other way. I use the FP.
> >
> > She sounds like a pretty good cook.
>
> She was! She started cooking when she was 9! Of course in those days,
> girls were also taught to cook at school. She also learned how to make
> butter and cheese.
>
> ==
>
> Not mine. She was a good cook but she was a nurse and out all day. OTOH my
> Grandmother made everything and I used to kneel up at the table and
> 'help')

Wouldn't you have to be extremely tall? Like 3 metres?

"Bruce" wrote in message
T...

In article >,
says...
>
> "graham" wrote in message ...
>
> On 8/31/2016 5:03 PM, dsi1 wrote:
> > On Wednesday, August 31, 2016 at 12:18:15 PM UTC-10, graham wrote:

> >> My mother never made pastry in any other way. I use the FP.
> >
> > She sounds like a pretty good cook.
>
> She was! She started cooking when she was 9! Of course in those days,
> girls were also taught to cook at school. She also learned how to make
> butter and cheese.
>
> ==
>
> Not mine. She was a good cook but she was a nurse and out all day. OTOH
> my
> Grandmother made everything and I used to kneel up at the table and
> 'help')

Wouldn't you have to be extremely tall? Like 3 metres?

==========

HMM when I say 'kneel up at the table' it means kneeling on a chair to reach
it properly ...



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

I use a pastry cutter, or whatever you call those hand tools that have a
handle and wires attached in a "C" shape. It has never failed me. But
my grandmother who made really good pastry used home rendered lard
which she kept in a small bucket that was never refrigerated.

I would probably use my FP if it weren't out of sight in a cupboard.

N.

On 9/1/2016 8:53 AM, Nancy2 wrote:

> I would probably use my FP if it weren't out of sight in a cupboard.
>
Indeed.
That's why I decided to keep mine on the worktop. The big mixer, too.
When they were tucked neatly away, they were rarely used - now they are
used _much_ more often.

On Wed, 31 Aug 2016 16:09:02 -0700 (PDT), dsi1 >
wrote:

> On Wednesday, August 31, 2016 at 12:23:22 PM UTC-10, sf wrote:
> > On Wed, 31 Aug 2016 13:33:29 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > wrote:
> >
> > > I just use room temperature Crisco. Believe me, I've done it all kinds of ways.
> >
> > Some people even melt the fat to incorporate.
> >
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> I have not heard of that one. That's interesting. My theory is that you'll get a flaky crust and biscuits by using your fingers because the fat and flour get pressed into flat particles. You have to fold and flatten the biscuit dough two or three times to get the particles aligned on a plane. That's just a guess.

I read somewhere that fat envelopes the flour to make flakiness, not
the other way around. As far as the pat and fold method for biscuits,
it's kind of like making puff pastry. After it's baked, I can count
the number of times I folded the dough.

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

On Thu, 1 Sep 2016 09:37:02 -0400, S Viemeister
> wrote:

> On 9/1/2016 8:53 AM, Nancy2 wrote:
>
> > I would probably use my FP if it weren't out of sight in a cupboard.
> >
> Indeed.
> That's why I decided to keep mine on the worktop. The big mixer, too.
> When they were tucked neatly away, they were rarely used - now they are
> used _much_ more often.

Out of sight, out of mind and a huge PITA to lug those things in and
out of a cupboard.

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

On 9/1/2016 11:44 AM, sf wrote:
> > wrote:
>> On 9/1/2016 8:53 AM, Nancy2 wrote:
>>> I would probably use my FP if it weren't out of sight in a cupboard.
>> Indeed.
>> That's why I decided to keep mine on the worktop. The big mixer, too.
>> When they were tucked neatly away, they were rarely used - now they are
>> used _much_ more often.
>
> Out of sight, out of mind and a huge PITA to lug those things in and
> out of a cupboard.
>
What I'd _really_ love to have, is a couple of those pop-up cabinets,
one for the mixer, and one for the food processor.

S Viemeister wrote:
>
> On 9/1/2016 8:53 AM, Nancy2 wrote:
>
> > I would probably use my FP if it weren't out of sight in a cupboard.
> >
> Indeed.
> That's why I decided to keep mine on the worktop. The big mixer, too.
> When they were tucked neatly away, they were rarely used - now they are
> used _much_ more often.

I bought one about 3 years ago. I tested it once at the beginning to see
if it worked. It did, so I put it back in the box and haven't used it
since. Most times I'm tempted to use it, easier just to use a knife.

It's a Ninja Express Chop....only about $20 back then.

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.

"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

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.

On 9/1/2016 11:16 AM, 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 ..
>
>
>

Ben-*** infused pie crust.

"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)


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